All-Season Quick Bread Or Muffins (Basic Recipe)
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All-Season Quick Bread Or Muffins (Basic Recipe)
  Quick    Bread    Muffins    Basics  
Last updated 6/12/2012 1:03:31 AM. Recipe ID 27517. Report a problem with this recipe.
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      Title: All-season quick bread or muffins (basic recipe)
 Categories: Muffins
      Yield: 24 Servings
      1 c  Whole wheat flour
      2 c  All-purpose flour
      1 ts Salt
    1/2 ts Soda
      1 ts Baking powder
      2 ts Cinnamon
      1 c  Walnuts, chopped
      3 lg Eggs
      1 c  Sugar, white or brown
      1 c  Oil
      1 ts Vanilla
      2 c  Prepared fruits such as
           Banana, zucchini, carrot,
           Tomato, orange or apple
  COMMENTS: Choose from the following: Banana: Peel and puree 4 to 5=
  medium bananas for 2 cup total. Carrot: Grate 1 or more medium
  carrots for 2 cups total. Zucchini: Shred 3 medium zucchinis for 2
  cups total. Orange: Grate one tablespoon orange rind. Peel seed and
  chop 4 medium oranges for 2 cups total. Apples: Peel, core and shred
  four medium apples. To two cups shredded apple, add one teaspoon
  lemon juice. Tomato: Peel three to four medium tomatoes. Cut in
  halves and squeeze out seeds. Chop and measures= two cups pulp. For
  quick loaves, have ready two greased loaf pans, 8 1/2 x 4 1/2 x 2
  inches. For muffins, have ready 2 12-cup muffin pans. In a medium
  bowl, combine flours, soda, baking powder, cinnamon and walnuts. If
  preparing muffin mix for storage, omit nuts and divide dry
  ingredients= into three batches. In a large bowl, whisk eggs until
  foamy, add sugar, oil and vanilla and whisk until blended. Add choice
  of fruit or vegetables. Add= dry ingredients and stir with fork just
  until blended. Do not beat. Divide dough between loaf pans or muffins
  pans. Bake loaves in preheated 350'F. oven for 50 to 60 minutes or
  until tops are golden brown and a toothpick inserted in centre of
  loaves comes out clean. Cool in pans for 10 minutes, before turning
  loaves out on wire racks. When completely cool, wrap loaves in
  aluminum foil and refrigerate for 24 hours before slicing. To freeze=
  for up to one month, put foil-wrapped loaf in heavy plastic bag and
  seal. Bake muffins in pre-heated 375'F. oven, 12 minutes for large
  ones, 10 minutes for small. Serve hot. For one-third muffin batch:
  Use one cup plus one tablespoon dry mix, one egg, 1/2 cup sugar, 1/3
  cup oil, 1/2 tsp. vanilla, 2/3 cup prepared fruit or vegetable and
  1/3 cup nuts. 

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Recipe ID 27517 (Apr 03, 2005)

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