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 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).