Archive for the ‘Breads’ Category

Banana Chocolate Crumb Muffins

Makes 15 muffins.

1 1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

3 bananas, mashed

3/4 cup granulated sugar

1 egg, lightly beaten

1/3 cup butter, melted

3/4 cup semi-sweet chocolate chips

1/2 cup granulated sugar

1/8 cup unsweetened cocoa powder

2 tablespoons all-purpose flour

1/8 cup rolled oats

3 tablespoon cold butter, cut into pieces

Preheat the oven to 375 degrees F.

Lightly grease 15 muffin cups or line with muffin papers.

In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder, and salt.

In another bowl, beat together the bananas, 3/4 cup sugar, egg, and melted butter.

Stir the banana mixture into the flour mixture until just moistened.

Stir in the chocolate chips.

Spoon the batter into prepared muffin cups, filling about half full.

In a small bowl or food processor, mix together the 1/2 cup sugar, cocoa, 2 tablespoons flour, and oats.

Cut in the cold butter until the mixture resembles coarse meal.

Sprinkle the topping over the muffins.

Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

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Snickerdoodle Muffins

Delicious muffins that taste just like snickerdoodles!

Makes about 48 mini muffins.

Ingredients:

1/2 cup granulated sugar

1 teaspoon ground cinnamon

2 cups all-purpose flour

3/4 cup granulated sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 1/4 cups milk

2 eggs

1/3 cup vegetable oil

1 teaspoon vanilla

Preheat the oven to 400 degrees F.

Spray miniature muffin cups with nonstick cooking spray.

Combine the 1/2 cup sugar and cinnamon in a small bowl; set aside.

In a medium bowl, whisk together the flour, 3/4 cup sugar, baking powder, baking soda, and salt.

In a seperate bowl, beat together the milk, eggs, oil and vanilla.

Add the milk mixture to the flour mixture, stirring just until combined.

Spoon the batter into the prepared muffin cups, filling about three-fourths full.

Bake for about 7 minutes or until a toothpick inserted into centers comes out clean.

Remove the muffins from the pans.

Roll warm muffins in sugar mixture until completely coated.

Enjoy!

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Blueberry or Huckleberry Muffins

These muffins are great with either bluberries or huckleberries.  The topping makes them extra yummy.

Makes 24

Ingredients:

2 cups all-purpose flour

2 teaspoons baking powder

1/4 teaspoon salt

1 3/4 cups granulated sugar

1/2 cup butter, softened

3/4 cup milk

1 1/2 teaspoons vanilla extract

3 egg whites

2-3 cups fresh or frozen blueberries or huckleberries

flour for the berries

Topping:

1/3 cup all-purpose flour

1/4 cup rolled oats

1/4 cup packed brown sugar

1/2 teaspoon ground cinnamon

1/4 cup cold butter, cut into pieces

1/2 cup chopped walnuts or pecans

Preheat the oven to 350 degrees F.

Line 24 standard muffin cups with foil or paper baking cups or lightly grease with nonstick cooking spray.

In a medium bowl, whisk together 2 cups flour, baking powder, and salt.  Set aside.

Beat together the granulated sugar and 1/2 cup butter with an electric mixer on medium speed for 1 minute.

Add the milk and vanilla; beat at low speed for 30 seconds.

Gradually add the flour mixture and beat on medium speed for 2 minutes.

Add the egg whites and beat for 1 more minute.

Toss the blueberries or huckleberries in just enough flour to coat them and fold them into the batter.

Spoon the batter into the prepared muffin cups, filling half full.

Bake for 10 minutes.

Meanwhile, for the topping, combine 1/3 cup flour, oats, brown sugar, and cinnamon in a small bowl; mix well.

Cut in the 1/4 cup butter with a pastry cutter or a food processor until the mixture resembles a coarse crumble.

Stir in the nuts.

Sprinkle the topping over the partially baked muffins.

Return to the oven and bake for 15-18 minutes or until a toothpick inserted into centers comes out clean.

Cool in pans 10 minutes before transferring to wire racks to cool completely.

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Cranberry Walnut Bread

 A sweet bread that is perfect for breakfast and a great way to use up leftover cranberries.

Makes 3 loaves

Ingredients:

3/4 cup butter, softened

3 cups granulated sugar

3 eggs

6 cups all-purpose flour

1 tablespoon salt

1 1/2 tablespoons baking powder

1 1/2 teaspoons baking soda

2 1/4 cups orange juice

3 tablespoons orange zest

3 cups chopped cranberries

1 1/2 cups chopped walnuts

Preheat the oven to 350 degrees F.

Grease three 8 by 4 inch loaf pans.

In a large bowl, with an electric mixer, beat together the butter, sugar, and eggs.

In a separate bowl, mix together the flour, salt, baking powder, and baking soda.

Add to the butter mixture, alternating with the orange juice.

Mix in the orange zest, cranberries, and walnuts, stirring just until combined.

Pour into prepared pans.

Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.

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Sweet Cinnamon Scones

Light, fluffy, delicious cinnamon scones.

http://thepioneerwoman.com/cooking/2011/03/sweet-cinnamon-scones/

Gingerbread Scones

A moist, spicy scone with a crunchy topping.

Makes 8 scones

Ingredients:

2 cups all-purpose flour

3 tablespoons packed brown sugar

2 teaspoons baking powder

1 teaspoon ground ginger

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1/4 cup cold butter, cut into pieces

1/3 cup molasses

1/4 cup milk

1 egg, separated

granulated sugar

Preheat the oven to 400 degrees F.

With a food processor or by hand, combine the flour, brown sugar, baking powder, ginger, baking soda, salt, and cinnamon.

Cut in the butter until the mixture resembles a coarse crumble.

In a small bowl, whisk together the molasses, milk, and egg yolk until smooth.

Add the molasses mixture to the flour mixture, stirring just until combined.

Turn out onto a lightly floured surface and gently press together.

Knead 6-8 times.

There are 2 ways to do the next step:

1.  Form the dough into an 8-inch circle.  Cut into 8 wedges and place on a greased cookie sheet.  (Double Chocolate Scones)

OR

2.  Divide the dough among the 8 sections of a grease scone pan.

Beat the egg white until frothy.

Brush it over the scones, then sprinkle them with granulated sugar.

Bake for 12-15 minutes.

Serve warm.

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Zucchini Orange Chocolate Chip Bread

This is a delicious bread with a hint of orange.

Makes 2 loaves

Ingredients:

2 cups granulated sugar

1 cup  oil

3 eggs

3 cups flour

1/4 teaspoon baking powder

1/2 teaspoon salt

1 teaspoon cinnamon

1 teaspoon baking soda

3 teaspoons vanilla

3 teaspoons grated orange peel

2 cups grated zucchini

1/4 cup chopped nuts (optional)

3/4 cup chocolate chips

Preheat the oven to 325 degrees F.

Generously grease two 8 by 4 by 3 inch loaf pans.  (The bread will stick if the pans aren’t greased enough.)

Mix together the sugar and oil, then add the eggs.

Stir in the flour, baking powder, salt, cinnamon, baking soda, vanilla, and orange peel.

Stir in the zucchini, nuts, and chocolate chips.

Pour the batter into the prepared loaf pans.

Bake for about 1 hour.

Enjoy!

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