Muffins & Sweet Breads

Breakfast, Muffins & Sweet Breads

Ingredients:
3/4 cup oat bran
1/4 cup greek yogurt
1/4 cup milk
1 tsp vanilla
1/2 cup flour
1 tsp baking powder
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp salt
1 tbsp melted butter or oil
1 large egg
1/4 honey
1/4 cup mollasses
1/4 cup brown sugar
3/4 cup cooked carrots, chopped
1/2 cup shredded coconut
1/2 cup chopped pecans
1/2 cup golden raisins

Directions:
Combine bran, greek yogurt, milk and vanilla. Blend in remaining ingredients. Bake in 350 degree oven for about 20 minutes.

Breakfast, Muffins & Sweet Breads

Ingredients:
3 large over-ripe bananas
3/4 cup brown sugar
1 egg
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 and 1/2 cups flour
1/3 cup melted butter
1 cup mini chocolate chops
1/2 tsp vanilla

Directions:
Mash bananas. Add sugar and slightly beaten egg. Add melted butter and dry ingredients. Add chocolate chops. Bake at 350 for 20 minutes.

Breakfast, Muffins & Sweet Breads, Uncategorized

Ingredients:

1 cup All-Bran Cereal
1/2 cup milk
1/2 cup dark mollasses
1/4 cup soft shortening
1 cup sifted flour
1/2 tsp salt
1 egg
2-1/2 tsp baking powder
1/2 cup raisins or dates

Directions:

Combine all-bran, milk and mollasses. Let stand until most of the moisture is taken up. Add egg and shortening. Beat well. Stir in raisins.

Sift flour, baking powder, and salt together. Add to all-bran mixture stirring until combined. Fill greased muffin pans 2/3 full.

Bake in 400 degree oven about 20 minutes. Serve warm.

Breakfast, Muffins & Sweet Breads

Ingredients:
1/4 cup quick oats
1/4 cup shredded wheat cereal
1/4 cup All-bran cereal
1/4 cup water
1/4 cup shortening
3/4 cups sugar
1 egg
1 and 1/4 cups flour
1 tsp baking soda
1/2 tsp baking powder
1 tsp salt
1 cup buttermilk

Preheat over to 375 degrees. Pour 1/4 cup water over quick oats, shredded wheat and All-bran cereal. Set aside. Cream sugar, shortening and eggs. In a separate bowl, combine remaining dry ingredients. Combine all ingredients together by gradually adding buttermilk, cereal mixture and flour mixture to the shortening mixture. Fill buttered muffin tins about 3/4 full. Bake for 25-30 minutes.

Breakfast, Muffins & Sweet Breads

Ingredients:
1 cup quick oats
1 cup shredded wheat cereal
1 cup All-bran cereal
1 cup water
1 cup shortening
3 cups sugar
4 eggs
5 cups flour
4 tsp baking soda
1 tsp baking powder
1 Tbsp salt
1 quart buttermilk

Preheat over to 375 degrees. Pour 1 cup water over quick oats, shredded wheat and All-bran cereal. Set aside. Cream sugar, shortening and eggs. In a separate bowl, combine remaining dry ingredients. Combine all ingredients together by gradually adding buttermilk, cereal mixture and flour mixture to the shortening mixture. Fill buttered muffin tins about 3/4 full. Bake for 25-30 minutes.

Muffins & Sweet Breads

Ingredients:

1-3/4 cup flour
1-1/2 cup sugar
1 tsp baking soda
1/2 tsp salt
2 eggs
2 ripe bananas, mashed
1/2 cup vegetable oil
1/4 plus 1 Tbsp. buttermilk or yogurt
1 tsp vanilla extrace
1 cup chopped walnuts and/or mini chocolate chips

In a large bowl, stir together flour, sugar, baking soda and salt. In another bowl, combine eggs, bananas, oil, buttermilk and vanilla. Add to flour mixture, stir well. Fold in nuts and/or chocolate chips. Line a 9 x 5 x 3 inch baking pan with parchment paper. Bake at 325 for 1 and 1/2 hours or until toothpick comes out clean from center of bread. Yields 1 loaf.

Breakfast, Muffins & Sweet Breads, Uncategorized

Ingredients

2 Tbsp coarse chopped peeled fresh ginger root
1-2 lemons well scrubbed, patted dry
1/2 cup butter room temp.
1 cup sugar
2 large eggs
1 tsp baking soda
1 cup yogurt or buttermilk
2 cups flour
1/4 fresh lemon juice
2 tbsp. of sugar


Heat oven to 375 degrees.
Finely chopped ginger, finely grate the lemon peel so you have 2 tbsp.
Beat the butter and sugar until pale and fluffy. Beat in the eggs one at a time. Add ginger and lemon peel
Stir baking soda into buttermilk. Fold flour into ginger mixture one third at a time alternating with buttermilk. when well blended scoop into muffin cups. bake 18-20 minutes until springy to the touch.
While muffins are baking, mix lemon juice and 2 tbsp. sugar until dissolved. When the muffins are baked, cool 3-5 min. then dip into mixture (top and bottom).