All-Season Quick Bread Or Muffins (Basic R

* Exported from MasterCook *

ALL-SEASON QUICK BREAD OR MUFFINS (BASIC R

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Muffins

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 c Whole wheat flour
2 c All-purpose flour
1 t Salt
1/2 ts Soda
1 t Baking powder
2 ts Cinnamon
1 c Walnuts, chopped
3 lg Eggs
1 c Sugar, white or brown
1 c Oil
1 t Vanilla
2 c Prepared fruits such as
Banana, zucchini, carrot,
Tomato, orange or apple

COMMENTS: Choose from the following: Banana: Peel and
pure‚ 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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