*  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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