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Apple-Cinnamon Muffins
2 cups Total ® Corn Flakes or Country ® Corn Flakes Cereal
1 1/4 cups Gold Medal ® all-purpose flour
1/2 cup packed brown sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
2/3 cup milk
1/4 cup vegetable oil
1 egg
1 cup chopped apple or 2/3 cup applesauce
1/2 cup raisins, if desired
Heat oven to 400'. Grease bottoms only of 12 regular-size muffin cups. Crush
cereal*. Mix cereal, flour, brown sugar, baking powder and cinnamon in large
bowl. Stir in milk, oil and egg just until moistened. Stir in apple and raisins.
Divide batter evenly among muffin cups. Bake 20 - 24 minutes or until golden
brown. 12 muffins.
*Place cereal in plastic bag or between sheets of waxed paper; crush with
rolling pin, or crush in blender or food processor.
Banana Nut Muffins
Makes 12 muffins.
Preheat oven to 350'F
Dry:
1 cup flour
1 cup baby cereal, (oatmeal or other flavor ok also)or
another 1 cup of flour
2 teaspoons baking powder
¼ teaspoon salt
½ cup sugar
¼ cup crushed walnuts, optional - tastes good without
nuts too
Wet:
1 ripe banana, mashed, lumpy is fine
1 teaspoon vanilla
2 eggs
1/3 cup oil
¾ milk (1/3 cup
powdered dry milk plus ¾ cup water works also)
Prepare the same way as Vanilla Muffins.
Other
flavors to try: ½ cup chocolate chips or 1 cup blueberries, washed
Banana-Raisin
Muffins
2 cups
Cheerios® Cereal
1-1/4 cups Gold
Medal® All-purpose Flour
1/3 cup packed
brown sugar
2-1/2 teaspoons
baking powder
1 cup mashed
ripe banana
1 cup raisins
2/3 cup milk
3 tablespoons
vegetable oil
1 egg
Heat oven to 400. Grease bottoms only of 12 regular size muffin cups. Crush
cereal. * Stir together cereal, flour, brown sugar and baking powder in a large
bowl. Stir in remaining ingredients just until moistened. Divide batter evenly
among muffin cups. Bake 18 - 22 minutes or until golden brown. 12 muffins
*Place cereal in a plastic bag or between sheets of waxed paper; crush with
rolling pin, or crush in blender or food processor.
Craisin Bread
Yield: 1- loaf bread
2/3 cup water
½ cup milk
½ cup oil
2 eggs
2-3/4 cups bread flour
1-1/4 cups whole wheat flour
4 Tablespoons sugar
2 teaspoons salt
1 Tablespoon Active Dry Yeast
2 teaspoons Orange Zest (Zest is finely grated orange rind)
1 cup chopped walnuts
1 cup Craisins (dried cranberries)
Orange Glaze
½ cup Powdered Sugar
½ teaspoon orange zest
1/8 teaspoon vanilla
2 - 3 teaspoons orange juice
Bread Machine Method: Place ingredients in pan following manufacturer's instructions. Select sweet/basic/normal cycle. Do not use the delay timer. Remove bread when cycle is finished; cool. Drizzle with Orange Glaze.
Stand Mixer Method: Combine dry mixture and liquid ingredients in mixing bowl with paddle or beaters for 4 minutes on medium speed. Add eggs. Beat 2 to 3 minutes. Using dough hooks), gradually add whole wheat flour and enough remaining bread flour to make a firm dough. Use additional bread flour if necessary. Knead 5 to 7 minutes until smooth and elastic.
Rising, Shaping, and Baking
Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe. Turn dough onto a lightly floured surface; punch down to remove air bubbles. Roll or pat into a 14 x 7 inch rectangle. Starting with shorter side, roll up tightly, pressing dough into roll. Pinch edges and ends to seal. Place in greased 9 x 5 inch loaf pan. Cover; let rise until indentation remains after touching. Bake in preheated 375 degrees F oven for 35 to 40 minutes until golden brown. Remove from pan; cool. When bread is cool, drizzle with Orange Glaze.
Garlic Breadsticks
½ cup Fat Free Cream Cheese, softened
1 tsp. Garlic powder
1 can (11 oz) refrigerated soft breadsticks
Preheat oven to 350'F. Mix cream cheese and garlic powder until well
blended; set aside. Unroll breadstick dough into 12 pieces. Spread evenly
with the cream cheese mixture. Fold each piece of dough lengthwise in half;
twist slightly. Place on an ungreased baking sheet. Bake 15 min. Or until
golden brown. Serve Warm.
Lemon Blueberry Muffins
For Orange-Blueberry Muffins, substitute orange
juice for the milk and orange peel for the lemon peel.
1/3 cup packed brown sugar
3/4 cup
milk
1/4 cup vegetable
oil
2 teaspoons grated lemon
peel
1
egg
2 cups Kix (R) cereal,
crushed (about 1 cup)
11/4 cups Gold Medal (R) all-purpose
flour
3 teaspoons baking
powder
1/2 teaspoon salt
3/4 cup frozen blueberries, thawed and drained
Streusel Topping (below)
Heat oven to 400°. Place
paper baking cups in 12 medium muffin cups, 2-1/2 X 1-1/4 inches, or grease
bottoms only of muffin cups. Stir brown sugar, milk, oil, lemon peel and egg in
large bowl until moistened. Gently fold in blueberries.
Divide batter evenly among muffin cups; sprinkle with
Streusel Topping. Bake about 22 minutes or until golden brown. 12
muffins.
STREUSEL TOPPING
Stir together ¼ cup Kix cereal,
crushed, ¼ cup packed brown sugar and 1 teaspoon ground cinnamon. Cut in 1
tablespoon firm margarine or butter until crumbly.
Whole
Grain Onion Focaccia
1
package (1/4 oz.) Active dry yeast
1
tsp. Honey or maple syrup
1
½ cups warm (105' to 115'F) water, divided
3
½ cups whole white-wheat flour
2
½ tsp salt, divided
¼
cups plus 1 TB extra virgin olive oil
3
pounds sweet Spanish or Vidalia onions, cut in eighths and thickly sliced
In a large bowl, mix ½ cup warm water with honey
or maple syrup. Sprinkle with yeast and let it stand 5 minutes or until foamy.
Stir in all-purpose flour, 1 ½ tsp salt, ¼ cup
olive oil, and remaining 1 cup water until well combined. Transfer to a lightly
floured work surface and knead until smooth and elastic. Transfer to a lightly
oiled large bowl, turning the dough to coat. Cover and let stand 1 hour in a
warm draft-free spot until doubled in bulk.
Meanwhile, in a large skillet heat remaining oil
over medium heat. Add onions and remaining 1 tsp salt and cook, reducing heat to
medium-low to low, and stirring frequently, for 1 hour or until onions are very
soft and golden brown, Set aside to cool to room temperature.
Punch dough down, transfer to a lightly oiled
jelly-roll pan or large cookie sheet and pat dough out to 15" by 11" rectangle.
Cover and let stand 45 minutes or until puffed and well risen.
Spread the onions over the dough. Cover and let
rise again for 30 minutes.
Meanwhile, preheat oven to 425° F. Uncover and
bake on the lowest oven rack for 25 minutes or until he crust is golden brown
and crisp. Cut into 20 pieces to serve.
Orange-Cranberry
Bread
Ingredients:
2 cups all-purpose flour
1 cup sugar
1/2 teaspoon salt
1-1/2 teaspoon baking powder
1/2 teaspoon baking soda
2 tablespoons vegetable oil
hot water
1/2 cup unsweetened orange juice (juice from one large orange makes
approximately 1/2 cup)
1/2 tablespoon orange peel, grated
1 egg
1 cup cranberries fresh or frozen
1/2 cup walnuts, chopped (optional)
Directions:
Preheat oven at 375º. Grease and flour loaf pan. In a large bowl, mix dry
ingredients (flour, sugar, salt, baking powder and baking soda. In a small bowl,
add walnuts, cranberries, and 1/2 cup of dry mixture to coat the nuts and
berries. In a measuring cup, add oil and top-up with hot water to make 3/4 cup.
In a medium bow, mix oil/water mixture, orange juice, orange peel, and egg.
Combine liquid mixture to dry mixture (don't over mix!). Fold in nuts and
berries.
Bake for 1 hour.
Peanut Butter Chip Banana Muffins
1/3 cup vegetable shortening
2/3 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup mashed ripe banana (2 to 3 medium)
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 2/3 cups (10-ounce package) REESE'S Peanut Butter Chips
Cocoa Crumb Topping (recipe follows)
Directions:
Heat oven to 350°F. Line muffin cups (2 1/2-inches in diameter) with paper bake cups.
In small bowl, beat shortening and sugar. Add eggs and vanilla; beat until smooth.
Add banana, flour and baking soda; blend just until combined. Stir in peanut butter chips.
Fill muffin cups 2/3 full with batter; set aside.
Prepare Cocoa Crumb Topping.
Sprinkle about 1/2 teaspoonful Cocoa Crumb Topping onto top of each muffin.
Bake 15 to 20 minutes or until wooden pick inserted in center comes out clean. Cool slightly in pan on wire rack. Serve warm or at room temperature. Cover; refrigerate leftovers.
Makes 16 to 18 muffins.
Cocoa Crumb Topping:
In small bowl, stir together 2 tablespoons granulated sugar, 1 tablespoon HERSHEY'S Cocoa and 1 tablespoon melted butter or margarine. Stir in 1/4 cup finely chopped peanuts until well blended.
Recipe and photograph provided courtesy of The Hershey Company, Copyright ©1995-2005.
Vanilla Muffins
Makes 12 muffins. Preheat oven to 350'F
1
cup flour
1 cup baby cereal, (oatmeal or other flavor ok
also) or another 1 cup of flour
2 teaspoons baking powder
¼ teaspoon salt
½ cup sugar
1 Tablespoon vanilla
1/3 cup oil
2 eggs
¾ to 1 cup milk (1/3 cup
powdered dry milk plus ¾ to 1 cup water works also)
1. Mix dry ingredients together and then
add wet ingredients on top.
2. On top of the dry ingredients beat the eggs a
little bit into the oil and milk.
3. Then gently mix the wet ingredients
into the dry ingredients. Don't over beat
the muffin
batter because that can make tough muffins with large air holes.
4. Spoon
the batter into a greased muffin tin. Fill each one about 2/3 full.
5. Bake
at 350'F on the center rack for 25 to 30 minutes. When the muffins are
done they will look golden and when pressed on the
surface the crust will pop
back up instead of falling
inward.
If the muffins are too moist for your liking, then
only use ½ cup of baby cereal and 1 ½ cups of flour. The recipe makes moist,
kind of dense muffins compared to ones made with 2 cups of flour and no baby
cereal.
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