Easy Cinnamon Bread Recipe

Easy Cinnamon Bread Recipe

Easy Cinnamon Bread Recipe

This bread is a cross between a typical baking powder-leavened quick bread and a yeast bread. The result: a cinnamon coffee cake-tasting loaf that's wonderful served plain and incredible toasted.—Taste of Home Cooking SchoolPrep: 20 min. + resting Bake: 35 min. + cooling

Yield: 12 Servings

20 35 55               Ingredients

• 3 cups King Arthur Unbleached All-Purpose Flour
• 1/2 cup sugar
• 2 teaspoons active dry yeast
• 1 teaspoon ground cinnamon
• 1 teaspoon salt
• 1 cup warm milk (110° to 115°)
• 1/4 cup butter, melted
• 1 egg
• 1 teaspoon baking powder
• 1 cup cinnamon baking chips
• Cinnamon-sugar

Directions

• In a large bowl, combine flour, sugar, yeast, cinnamon and salt. In a separate bowl, whisk together milk, butter and egg. Add milk mixture to flour mixture; beat until smooth. Cover and let rest for 1 hour.
• Stir baking powder and cinnamon chips into batter. Spoon into a greased 8-in x 4-in. loaf pan. Sprinkle with cinnamon-sugar. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack to cool completely. Yield: 1 loaf (12 slices).

Originally published as Easy Cinnamon Bread in Taste of Home Cooking School Collection Winter 2009, p37

Very easy, I left out the cinnamon chips & cinnamon-sugar other wise all the same. I thought it tasted very good. I would make this again. Oh the house smells so good.

Cranberry-Walnut Bread & Muffins

Cranberry-Walnut Bread & Muffins
Hands-on time: 10 mins. to 15 mins.
Baking time: 14 mins. to 50 mins.
Total time: Overnight, 24 mins. to 1 hrs 5 mins.
Yield: 1 loaf or 12 muffins

Ingredients:

4 tablespoons butter
1/4 cup vegetable oil
1/3 cup granulated sugar
1/3 cup brown sugar
2 large eggs
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
3/4 teaspoon salt
1 teaspoon vanilla extract
1/8 to 1/4 teaspoon almond extract, optional
3/4 cup sour cream or yogurt, full-fat or low fat-preferred
1 cup King Arthur Unbleached All-Purpose Flour
1 cup King Arthur White Whole Wheat Flour or Premium Whole Wheat Flour
1 cup dried cranberries
1/2 cup walnuts

coarse white sparkling sugar or Demerara sugar, optional, for topping

Directions


see this recipe's blog »

1) Preheat the oven to 425°F for muffins, or 350°F for a loaf. Lightly grease a standard muffin tin. Or line with 12 paper muffin cups, and grease the cups with non-stick vegetable oil spray; this will ensure that they peel off the muffins nicely. If you're baking a loaf, lightly grease an 8 1/2" x 4 1/2" loaf pan.

2) In a medium-sized mixing bowl, beat together the butter, vegetable oil, and sugars until smooth.

3) Add the eggs, beating to combine.

4) Stir in the baking powder, baking soda, cinnamon, salt, the vanilla and almond extracts, and the yogurt or sour cream.

5) Place the flours in a food processor with the dried cranberries. Process until the berries are coarsely chopped. Add the nuts (if they're not chopped), and process briefly, just until the nuts are chopped up a bit.

6) Stir the flour mixture into the wet ingredients, mixing just until everything is thoroughly combined.

7) Divide the batter among the wells of the muffin tin, filling each one about 3/4 full. Or scoop the batter into the prepared loaf pan. Sprinkle muffins or loaf with coarse white sparkling sugar or Demerara sugar, if desired.

8) Bake the muffins for 14 to 15 minutes, until a cake tester or toothpick inserted into one of the center muffins comes out clean. Bake the loaf for 45 to 55 minutes, until a cake tester or toothpick inserted into the center of the loaf comes out clean.

9) Remove the muffins or bread from the oven. Tilt the muffins in the pan to cool a bit, then transfer them to a rack to finish cooling. Serve warm or at room temperature. Allow the loaf to cool in the pan for 10 minutes, then turn it out onto a rack to cool completely. For best results, don't slice until completely cool. Store muffins or bread well wrapped, at room temperature, for 2 to 3 days; freeze for longer storage.

10) Store muffins or bread well wrapped, at room temperature, for 2 to 3 days; freeze for longer storage.

Yield: 12 muffins or 1 loaf.


Tips from King Arthurs bakers:

For a nice hint of orange, substitute 1/4 to 1/2 teaspoon Fiori di Sicilia flavor (to taste) for the vanilla and almond extracts. For stronger orange flavor, stir in the grated rind of 1 large orange, omitting the almond extract.
Want to make this bread (or muffins) without whole wheat flour? Substitute 1 cup King Arthur Unbleached All-Purpose Flour for the whole wheat flour.
If you prefer a bolder cranberry statement, leave the dried berries whole, rather than chopping them up

Lemon-Raspberry Muffins

Lemon-Raspberry Muffins

http://www.eatingwell.com/recipes/lemon_raspberry_muffins.html
From EatingWell: July/August 2007

The secret to the sparkling flavor of these delicately crumbed muffins is the strips of lemon zest finely ground into the sugar. Enjoy the muffins warm right from the oven.

1 dozen muffins | Active Time: 15 minutes | Total Time: 40 minutes

Ingredients:
•1 lemon
•1/2 cup sugar
•1 cup nonfat buttermilk, (see Tip)
•1/3 cup canola oil
•1 large egg
•1 teaspoon vanilla extract
•1 cup white whole-wheat flour, or whole-wheat pastry flour (see Shopping Tip)
•1 cup all-purpose flour
•2 teaspoons baking powder
•1 teaspoon baking soda
•1/4 teaspoon salt
•1 1/2 cups fresh or frozen (not thawed) raspberries

Preparation:
1.Preheat oven to 400°F. Coat 12 large (1/2-cup) muffin cups with cooking spray or line with paper liners.
2.Use a vegetable peeler to remove the zest from the lemon in long strips. Combine the zest and sugar in a food processor; pulse until the zest is very finely chopped into the sugar. Add buttermilk, oil, egg and vanilla and pulse until blended.
3.Combine whole-wheat flour, all-purpose flour, baking powder, baking soda and salt in a large bowl. Add the buttermilk mixture and fold until almost blended. Gently fold in raspberries. Divide the batter among the muffin cups.
4.Bake the muffins until the edges and tops are golden, 20 to 25 minutes. Let cool in the pan for 5 minutes before turning out onto a wire rack. Serve warm.

Nutrition
Per muffin: 185 Calories; 7 g Fat; 1 g Sat; 4 g Mono; 18 mg Cholesterol; 27 g Carbohydrates; 4 g Protein; 2 g Fiber; 245 mg Sodium; 42 mg Potassium

2 Carbohydrate Serving

Exchanges: 1 starch, 1 other carbohydrate, 1 1/2 fat

Tips & Notes
•Make Ahead Tip: Wrap each in plastic and freeze in a freezer bag for up to 1 month. To reheat, remove plastic, wrap muffin in a paper towel and microwave on High for 30 to 60 seconds.
• Tip: No buttermilk? Mix 1 tablespoon lemon juice into 1 cup milk.
• Shopping Tip: White whole-wheat flour, made from a special variety of white wheat, is light in color and flavor but has the same nutritional properties as regular whole wheat. Whole-wheat pastry flour can be used as a substitute here. Both can be found in the natural-foods section of the supermarket or online from King Arthur Flour, bakerscatalogue.com

Glazed Lemon Pound Cake

Glazed Lemon Pound Cake

Enjoy this pound cake made using Original Bisquick® mix - a delightful dessert with a lemon twist.

Prep Time: 15 Minutes Total Time
2:15 Hrs:Mins Makes
12 servings

Cake
2 1/2 cups Original Bisquick® mix
2/3 cup granulated sugar
1/4 cup butter or margarine, melted
3 eggs
3/4 cup milk
1 teaspoon vanilla
3 tablespoons grated lemon peel

Glaze
1/2 cup powdered sugar
1 tablespoon lemon juice

Heat oven to 325°F. Spray bottom only of 9x5-inch loaf pan with baking spray with flour. In large bowl, beat all cake ingredients except lemon peel with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 2 minutes, scraping bowl occasionally. Stir in lemon peel. Pour into pan.
Bake 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of cake from pan with metal spatula. Remove cake from pan to cooling rack. Cool completely, about 1 hour.
In small bowl, mix powdered sugar and lemon juice with spoon until smooth. Drizzle glaze over cake.
Makes 12 servings

Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Glazed Lime Pound Cake: Substitute 3 tablespoons grated lime peel and 1 tablespoon lime juice for the lemon.

Nutrition Information:
1 Serving (1 Serving)Calories 230(Calories from Fat 80),Total Fat 9g(Saturated Fat 4g,Trans Fat 1g),Cholesterol 65mg;Sodium 360mg;Total Carbohydrate 34g(Dietary Fiber 0g,Sugars 18g),Protein 4g;Percent Daily Value*:Calcium ;Exchanges:1 Starch;0 Fruit;1 1/2 Other Carbohydrate;0 Skim Milk;0 Low-Fat Milk;0 Milk;0 Vegetable;0 Very Lean Meat;0 Lean Meat;0 High-Fat Meat;1 1/2 Fat;Carbohydrate Choices:2;*Percent Daily Values are based on a 2,000 calorie diet.

Cinnamon Apple Muffins

Cinnamon Apple Muffins
By The Food Gal

Ingredients:
1 cup granulated sugar
2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon plus a pinch of salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2 medium apples, peeled, cored, quartered, then diced
1/3 cup chopped, toasted walnuts
2 large eggs
1 cup Greek yogurt
1/2 cup (1 stick) unsalted butter, melted
1 1/2 tablespoons Calvados (optional)-(I will leave out)

For topping:

1/4 cup brown sugar
1/4 teaspoon cinnamon

Instructions:
Place cupcake liners inside a 12-cup standard muffin tin.

Preheat oven to 400 degrees.

Whisk together sugar, flour, baking soda, salt, cinnamon and nutmeg in a medium bowl. Add diced apples and walnuts, tossing to coat. Whisk together eggs, yogurt, butter and Calvados (if using) in a small bowl. Gently fold the liquid mixture into the flour mixture until just combined. Don’t over mix or muffins will be tough. Divide batter among muffin cups.

In a small bowl, mix brown sugar with cinnamon. Sprinkle a little of the mixture over the top of each muffin.

Bake until muffins are brown around edges and spring back when touched, 16 to 18 minutes. Remove muffin pan to a rack to cool for about 5 minutes. Then, turn out muffins onto the wire rack. Serve warm or at room temperature.

Store muffins in an airtight container at room temperature for up to 2 days or freeze in a plastic container for longer storage.

Total Servings: 12

Nutritional Information Per Serving
Calories: 282
Carbohydrates: 40.9 g
Cholesterol: 57 mg
Fat: 11.4 g
Saturated Fat: 5.1 g
Fiber: 1.6 g
Sodium: 390 mg
Protein: 5.3 g

Healthified Blueberry-Orange Muffins - butternut squash

Healthified Blueberry-Orange Muffins

70% less total fat • 300% more dietary fiber than the original recipe—see the comparison. Butternut squash takes the place of some of the cooking oil in these hearty muffins. You can substitute canned pumpkin for the squash, if desired.

Prep Time:20 min
Start to Finish:40 min
makes:12 muffins

Nonstick cooking spray
3/4 cup buckwheat flour
2/3 cup Gold Medal® whole wheat flour
2/3 cup Gold Medal® all-purpose flour
1/4 cup sugar
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
2 eggs, lightly beaten
1 cup mashed cooked butternut squash*
1/2 cup fat-free milk
1/2 teaspoon finely shredded orange peel
1/4 cup orange juice
2 tablespoons cooking oil
3/4 cup fresh blueberries or 3/4 cup Cascadian Farm® frozen organic blueberries (do not thaw)
1 to 2 tablespoons rolled oats

1. Preheat oven to 400°F. Coat twelve 2 1/2-inch muffin cups with cooking spray or line with paper bake cups. If using paper bake cups, coat insides of paper cups with cooking spray; set pan aside. In a large bowl, combine the buckwheat flour, whole wheat flour, all-purpose flour, sugar, baking powder, cinnamon, baking soda, and salt. Make a well in the center of flour mixture; set aside.
2. In a medium bowl, combine the eggs, squash, milk, orange peel, orange juice, and oil. Add the egg mixture all at once to the four mixture. Stir just until moistened (batter should be lumpy). Fold in blueberries.
3. Spoon batter into the prepared muffin cups, filling each almost full. Sprinkle with oats. Bake for 17 to 20 minutes or until a wooden toothpick inserted in centers comes out clean. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups; serve warm.
4. *Tip: You may substitute frozen squash in place of fresh butternut squash. Prepare 1 package (10 oz) of Cascadian Farm® frozen winter squash according to package directions. Use 1 cup squash for recipe. Save remaining squash for another use.

Nutritional Information

1 muffin: Calories 140 (Calories from Fat 30); Total Fat 3 1/2g (Saturated Fat 1/2g, Trans Fat 0g); Cholesterol 35mg; Sodium 200mg; Total Carbohydrate 24g (Dietary Fiber 3g, Sugars 6g); Protein 4g Percent Daily Value*: Vitamin A 40%; Vitamin C 10%; Calcium 4%; Iron 8% Exchanges: 1 1/2 Starch; 0 Other Carbohydrate; 0 Vegetable; 1/2 Fat Carbohydrate Choices: 1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

2 hour buns

Two-hour Buns - Hmmm.... goes great with the meatloaf.

fast rising instant yeast 2 tbsp
all-purpose flour 8 cups
ground flax seed 3/4 cup
granulated sugar 1/2 cup
eggs 2
salt 1 tsp
lukewarm water 3 cups


In a bowl, mix yeast, 4 cups flour and ground flax.
In a large bowl, beat sugar, eggs and salt. Add water and stir.
Add flour mixture to the liquid and beat until well blended.
Add remaining flour and knead.
Let rise 15 minutes.
Punch down and let rise again 15 minutes.
Punch down and form into buns.
Place on greased baking sheet allowing 2 inches between buns.
Let rise one hour.
Preheat oven to 350°F.
Bake 20 minutes. Remove and cool on a rack.
Yield: 4 dozen 4 inch buns

Butternut squash recipe

Healthy Butternut Squash Muffins
Ingredients
•1/2 pound of butternut squash (seeded, cubed and washed)
•1 and 1/2 cups of whole wheat flour
•2 teaspoons of baking powder
•1/4 teaspoon of salt
•2 teaspoons of cinnamon or pumpkin spice
•1/2 cup of Brown Sugar Splenda (or your choice of sugar substitute)
•3/4 cup of skim milk
•1 whole egg
•1 tablespoon of melted butter

Directions
1.Preheat the oven to 400 degrees F (200 degrees C).
2.Grease a 12 cup muffin tin.
3.In a separate medium-sized pot, boil the butternut squash on medium-high for approximately 20 - 25 minutes. Once the squash is tender, remove from the heat and drain.
4.Puree the squash in a food processor (or mash until creamy in consistency).
5.In a large separate bowl, mix together all of the dry ingredients. This includes the whole wheat flour, the baking powder, the salt, the cinnamon and the Brown Sugar Splenda.
6.In a separate medium-sized bowl, whisk the egg, milk and melted butter.
7.Add the creamed squash to the mixed egg, milk and butter. Mix well.
8.Fold the squash mixture into the dry ingredient bowl. Keep folding until the flour mixture is moist.
9.Spoon the prepared batter into the muffin tins, filling each cup about halfway.
10.Place the muffins into the preheated oven and bake for 20 minutes, or until a toothpick put in the center of a muffin comes out clean.
11.Remove muffins from the muffin tin and cool on a wire rack.

Nutritional Information (per serving = 1 muffin)
Calories: 121
Fat: 1.9g
Carbohydrates: 24g
Dietary Fiber: 1g
Protein: 1.9g

Double-A Applesauce Muffins

Ingredients

1 3/4 cups whole-wheat flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/8 teaspoon salt
1/2 cup fat-free plain yogurt
1 large egg
3 tablespoons brown sugar
2 tablespoons canola oil
2 medium Golden Delicious apples, grated
3/4 cup unsweetened applesauce
1/2 cup currants (or other dried fruit in small pieces)

Preparation

Preheat the oven to 375°F. Coat an 18-cup muffin tray with cooking spray. (Don't use paper liners.)

In a large bowl, stir together the flour, baking powder, baking soda, cinnamon, and salt.

In a medium bowl, whisk together the yogurt, egg, brown sugar, and oil until smooth. Stir in the apples, applesauce, and currants.

Pour the apple mixture into the dry ingredients and stir until just blended.

Spoon the batter evenly into the prepared cups, filling them nearly to the top. Bake for 20 to 25 minutes, or until muffins are springy to the touch and lightly browned. Turn out onto a wire rack to cool.

Makes 18 muffins

Per muffin: 100 calories, 19 g carbohydrates, 2 g protein, 2 g total fat, 10 mg cholesterol, 3 g dietary fiber, 115 mg sodium

20 Minute Biscuits

20 Minute Biscuits (from book: Faster! I'm Starving!)

Serves 4
Prep Time 5 Minutes
Cook Time 15 Minutes
*Time-Saving Tip: Bake at a higher temperature

1 cup Flour
½ cup Milk
2 tablespoons Mayonnaise
1 teaspoon Baking Powder
½ teaspoon Salt

Place an oven rack in the middle position and preheat the oven to 425 degrees F. Line a baking sheet with aluminum foil for easy cleanup.
Put the flour, milk, Mayo, baking powder & salt into a medium bowl and mix well. The mixture will be sticky. (YEP IT WILL!)
Scoop out 1 heaping teaspoon of dough and drop onto the foil on the baking sheet. Repeat until all the dough is used up. There should be 10 to 12 biscuits.

Bake for 15 minutes, or until the tops of the biscuits have begun to brown. Remove from oven. When cool enough to handle, pull the biscuits from the foil and serve.

*Tip: The baking time and temperature can be adjusted to coordinate with other parts of the dinner you may be baking. For instance, you can bake these biscuits at 375 degrees F for 20 minutes or 400 degrees F for about 18 minutes.

cinnamon rolls 101

Recipe: Pioneer Woman’s Cinnamon Rolls
Prep Time: 2 Hours Cook Time: 30 Minutes Difficulty: Easy Servings: 8

Ingredients
■1 quart Whole Milk
■1 cup Vegetable Oil
■1 cup Sugar
■2 packages Active Dry Yeast
■8 cups (Plus 1 Cup Extra, Separated) All-purpose Flour
■1 teaspoon (heaping) Baking Powder
■1 teaspoon (scant) Baking Soda
■1 Tablespoon (heaping) Salt
■Plenty Of Melted Butter
■2 cups Sugar
■Generous Sprinkling Of Cinnamon

MAPLE FROSTING:
■1 bag Powdered Sugar
■2 teaspoons Maple Flavoring
■½ cups Milk
■¼ cups Melted Butter
■¼ cups Brewed Coffee *I will leave this out when I make this*
■⅛ teaspoons Salt

Preparation Instructions
Mix the milk, vegetable oil and sugar in a pan. Scald the mixture (heat until just before the boiling point). Turn off heat and leave to cool 45 minutes to 1 hour. When the mixture is lukewarm to warm, but NOT hot, sprinkle in both packages of Active Dry Yeast. Let this sit for a minute. Then add 8 cups of all-purpose flour. Stir mixture together. Cover and let rise for at least an hour.

After rising for at least an hour, add 1 more cup of flour, the baking powder, baking soda and salt. Stir mixture together. (At this point, you could cover the dough and put it in the fridge until you need it – overnight or even a day or two, if necessary. Just keep your eye on it and if it starts to overflow out of the pan, just punch it down).

When ready to prepare rolls: Sprinkle rolling surface generously with flour. Take half the dough and form a rough rectangle. Then roll the dough thin, maintaining a general rectangular shape. Drizzle 1/2 to 1 cup melted butter over the dough. Now sprinkle 1 cup of sugar over the butter followed by a generous sprinkling of cinnamon.

Now, starting at the opposite end, begin rolling the dough in a neat line toward you. Keep the roll relatively tight as you go. Next, pinch the seam of the roll to seal it.

Spread 1 tablespoon of melted butter in a seven inch round foil cake or pie pan. Then begin cutting the rolls approximately ¾ to 1 inch thick and laying them in the buttered pans.

Repeat this process with the other half of the dough. Let the rolls rise for 20 to 30 minutes, then bake at 400 degrees (see note below) until light golden brown, about 15 to 18 minutes.

For the frosting, mix together all ingredients listed and stir well until smooth. It should be thick but pourable. Taste and adjust as needed. Generously drizzle over the warm rolls. Go crazy and don’t skimp on the frosting.

Note: My rolls don’t work for me at 400 degrees anymore. I now bake them at 375

Buttermilk Spice Muffins

Buttermilk Spice Muffins

Muffin Batter:
1 cup Sugar
½ cup Butter or margarine
3 Eggs
2-½ cups Flour
2 tsp. Baking soda
1 tsp. Nutmeg
½ tsp. Cinnamon
¾ cup + 1 tbsp. Buttermilk

Nut Topping:
½ cup Sugar
1 cup Walnuts (finely chopped)
½ tsp. Cinnamon
½ tsp. Nutmeg

1.Preheat oven to 375°. In a mixing bowl, cream the sugar and the butter together with an electric mixer. When they are thoroughly mixed, add eggs and beat one more minute.

2.Sift the flour into a separate bowl, together with the baking soda, nutmeg and the cinnamon.

3.Add the flour and the buttermilk to the first mixture, mix at low speed until smooth. To avoid lumps in the batter, add the wet and dry ingredients alternately, in small amounts.

4.Make the nut topping: Mix all ingredients together in a small bowl.

5.Grease muffin tins with butter or margarine. You can also use paper baking cups. Fill each cup 3/4 full of batter. Add a full, rounded tablespoon of nut topping on top of each muffin cup of batter. Bake immediately or the topping will sink to the bottom of the muffin.

6.Bake at 375° for 20-25 minutes, until golden brown. A toothpick inserted in the middle of the muffin should come out dry. Home ovens heat differently from commercial ovens so you may need to adjust the temperature or the baking time accordingly.

7.Recipe yields 12 standard-size muffins, or six Mimi's-size muffins. If using the jumbo muffin pans, reduce the oven temperature by 25° and increase the baking time 5-10 minutes.

Doughnut Muffins

Oh my don't these look good! I need to make them.

Doughnut Muffins

This basic muffin is not your stir-it-gently, dense, fruit-and-nut-filled health muffin. Instead, it's a beat-it-up, cake-type muffin, high-crowned and very "vanilla-looking." This is a great muffin for kids (young or old) who don't want a lot of "stuff" in their muffins. With its basic sugar-cinnamon-nutmeg flavor, it's more reminiscent of a plain doughnut (without the deep-fat frying) than anything else. As plain as it is (which is just the way some people like things), it's a good candidate for additions of dried fruit and/or nuts to the batter, as well as a garnish of flavorful jam or preserves when serving time rolls around.

Ingredients View by: Volume Weight
Batter
1/4 cup butter
1/4 cup vegetable oil
1/2 cup granulated sugar
1/3 cup brown sugar
2 large eggs
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 to 1 1/4 teaspoons ground nutmeg, to taste
3/4 teaspoon salt
1 teaspoon vanilla extract
2 2/3 cups King Arthur Unbleached All-Purpose Flour
1 cup milk
Topping
3 tablespoons melted butter
3 tablespoons Cinnamon-Sugar Plus or cinnamon sugar
Batter
2 ounces butter
1 3/4 ounces vegetable oil
3 1/2 ounces granulated sugar
2 1/2 ounces brown sugar
2 large eggs
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 to 1 1/4 teaspoons ground nutmeg, to taste
3/4 teaspoon salt
1 teaspoon vanilla extract
11 1/4 ounces King Arthur Unbleached All-Purpose Flour
8 ounces milk

Topping
1 1/2 ounces melted butter
1 3/8 ounces Cinnamon-Sugar Plus or cinnamon sugar
Directions
--> 1) Preheat the oven to 425°F. Lightly grease a standard muffin tin. Or line with 12 paper or silicone muffin cups, and grease the cups with non-stick vegetable oil spray; this will ensure that they peel off the muffins nicely.
--> 2) In a medium-sized mixing bowl, cream together the butter, vegetable oil, and sugars till smooth.
--> 3) Add the eggs, beating to combine.
--> 4) Stir in the baking powder, baking soda, nutmeg, salt, and vanilla.
--> 5) Stir the flour into the butter mixture alternately with the milk, beginning and ending with the flour and making sure everything is thoroughly combined.
--> 6) Spoon the batter evenly into the prepared pan, filling the cups nearly full.
--> 7) Bake the muffins for 15 to 17 minutes, or until they're a pale golden brown and a cake tester inserted into the middle of one of the center muffins comes out clean.
--> 8) Remove them from the oven, and let them cool for a couple of minutes, or until you can handle them. While they're cooling, melt the butter for the topping (this is easily done in the microwave).
--> 9) Use a pastry brush to paint the top of each muffin with the butter, then sprinkle with the cinnamon-sugar. Or simply dip the tops of muffins into the melted butter, then roll in the cinnamon-sugar.
--> 10) Serve warm, or cool on a rack and wrap airtight. Store for a day or so at room temperature.
--> Yield: 12 muffins.

**People also said if you make them in the mini muffins there like doughnut holes hmmm doughnut**

Big Fat Blueberry Muffins

Big Fat Blueberry Muffins

Ingredients: 1 cup whole-wheat flour
1/4 cup Splenda No Calorie Sweetener (granulated)
3 tbsp brown sugar (not packed)
1 1/2 tsp baking powder
1/4 tsp salt
1 cup fresh blueberries
1⁄2 cup light vanilla soymilk
1⁄4 cup sugar-free pancake syrup
1⁄4 cup fat-free liquid egg substitute (like Egg Beaters Original)
2 tbsp. vegetable oil spread (like Brummel & Brown), room temperature
2 tbsp. no-sugar-added applesauce (get Mott’s Blueberry Delight if you can find it!)
1/2 tsp. vanilla extract

Directions:
Preheat oven to 400 degrees. In a medium bowl, combine flour, Splenda, brown sugar, baking powder, and salt, stirring until mixed well. In another large bowl, combine soymilk, syrup, egg substitute, oil spread, applesauce, and vanilla extract. Using an electric mixer or a whisk, mix until thoroughly blended. Add dry ingredients to wet ingredients in large mixing bowl and mix until completely blended. Then fold in blueberries. Line a 6-cup muffin pan (or half a 12-cup pan) with baking liners and/or spray with nonstick spray. Evenly distribute batter among the 6 cups. Bake in the oven for about 22 minutes, until a toothpick inserted into the center of a muffin comes out clean. Enjoy!

MAKES 6 SERVINGS
PER SERVING (1 muffin): 137 calories, 2.25g fat, 26.5g carbs, 3g fiber, 4g protein

Savory Breakfast Muffins Recipe

Savory Breakfast Muffins Recipe

Quick Info:
ServingsQuick MealContains Wheat/GlutenContains DairyContains EggContains Red Meat
Nutritional Info (Per serving):
Calories: 217, Saturated Fat: 3g, Sodium: 339mg, Dietary Fiber: 3g, Total Fat: 9g, Carbs: 24g, Cholesterol: 50mg, Protein: 9g
Carb Choices: 1.5

Prep Time: 20 mins
Cook Time: 22 mins
Rest Time: 5 mins
Total Time: 47 mins

Ingredients
2 cup(s) flour, whole-wheat
1 cup(s) flour, all-purpose
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon pepper, black ground
1/4 teaspoon salt
2 large egg(s)
1 1/3 cup(s) buttermilk
3 tablespoon extra-virgin olive oil
2 tablespoon butter, melted
1 cup(s) scallion(s) (green onions), thinly sliced, (about 1 bunch)
3/4 cup(s) bacon, Canadian-style, diced
1/2 cup(s) cheese, cheddar, grated
1/2 cup(s) pepper(s), red, bell, finely diced
Preparation
1. Preheat oven to 400°F. Coat 12 muffin cups with cooking spray.2. Combine whole-wheat flour, all-purpose flour, baking powder, baking soda, pepper and salt in a large bowl.

3. Whisk eggs, buttermilk, oil and butter in a medium bowl. Fold in scallions, bacon, cheese and bell pepper. Make a well in the center of the dry ingredients. Add the wet ingredients and mix with a rubber spatula until just moistened. Scoop the batter into the prepared pan (the cups will be very full).

4. Bake the muffins until the tops are golden brown, 20 to 22 minutes. Let cool in the pan for 5 minutes. Loosen the edges and turn the muffins out onto a wire rack to cool slightly before serving.

Marie Callender's Corn Bread

Marie Callender's Corn Bread

Ingredients
1 (9 oz.) box Jiffy Corn Muffin Mix
1 (9 oz.) box Jiffy Yellow Cake Mix

How to make
Prepare each box according to package directions and gently fold together.Pour into a greased (with strained bacon fat) 9 x 13 pan. (You can sprinklewith a little crisp bacon.) Bake according to box directions for the yellowcake mix.Here's the Honey Butter Recipe:1/4 pound BUTTER1/4 cup strained bacon drippings4 slices bacon, cooked crisp and crumbledBeat butter until light and creamy. Add drippings and bacon. Take equalamount of honey (approx. 2/3 cup) and beat into butter mixture until lightand fluffy (almost floats out of the bowl) Can be frozen (will last up to ayear).

Bisquick recipe

Bisquick

Ingredients
8 Cups Flour
1 1/4 Cups Nonfat Dry Milk Powder
1/4 Cup Baking Powder
1 Tablespoon Salt
2 Cups Shortening

How to make
Combine flour, milk, baking powder, and salt in a very large bowl. Cut in shortening until it resembles coarse cornmeal. Store in tightlyclosed covered container in a cool place. Makes about 10 cups.

Muffin Recipes from Tuesday Sept 2009 Enrichment

I had these & had to ask for the recipe from Sara.

Here's the recipes for the muffins. Gentry made the pumpkin orange ones so you'll have to get that one from her.
The zucchini recipe is actually a bread recipe but I just put it in muffin tins and it works great. I freeze a bunch and pull them out for a quick snack for my kids. Also, milk chocolate chips make it extra good. :)
Thanks for coming to our activities and supporting us!
Have a good week.
-Sara

Zucchini Bread/Muffins:
2 cups coarsely shredded zucchini
3 cups all-purpose flour
1 3/4 cups sugar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon baking powder
3/4 cup applesauce
1/2 cup egg substitute (1/4 cup of egg substitute = 1 large egg)
1/3 cup vegetable oil
1 tablespoon vanilla extract
optional: milk chocolate chips
Directions:Preheat oven to 350 degrees.
Place zucchini on several layers of paper towels, and cover with additional paper towel. Let stand 5 minutes, pressing down occasionally. Set aside.
Combine dry ingredients in a large bowl, and stir well; make a well in center of mixture. Combine zucchini, applesauce, egg substitute, oil, and vanilla; add to dry ingredients, stirring just until dry ingredients are moistened.
For bread:
Divide batter evenly between 2 (7-1/2 x 3-inch) loaf pans coated with cooking spray.
Bake at 350 degrees for 45-55 minutes or until a wooden pick inserted in center comes out clean. Let cool in pans 10 minutes on a wire rack; remove from pans, and let cool completely on wire rack.
For muffins:
Spoon batter into muffin tins, 2/3 full. Bake at 350 degrees for 15-18 minutes, until a wooden pick inserted in center comes out clean.

Pear Muffins: (Gentry's recipe)
2 cups flour (you could use all wheat or half and half to make them healthier or all white)
1/4 cup brown sugar
3 tsp. baking powder
1/2 tsp. salt
1 cup milk
1/4 cup melted butter (Gentry uses half butter, half plain yogurt)
zest of 1 lemon
1 c. diced, peeled pears
chopped nuts
Directions:
Mix dry ingredients. Add wet. Combine and stir in pears.
Bake at 400 degrees for 15-18 minutes.

Lemon Poppy Seed Muffins

Lemon Poppy Seed Muffins (from Cooks Illustrated January 1997)
Makes 1 dozen large muffins
CI note: Remember, if you’re short on time, you can melt the butter, mix it with the eggs, and stir it into the dry ingredients. When thoroughly mixed, beat in the yogurt and proceed with the recipe.
3 cups unbleached all-purpose flour1 tablespoon baking powder½ teaspoon baking soda3 tablespoons poppy seeds½ teaspoon table salt10 tablespoons unsalted butter, softened1 cup granulated sugar, less 1 tablespoon1 tablespoon grated lemon zest2 large eggs1½ cups plain low-fat yogurtVegetable cooking spray or additional unsalted butter for muffin tins¼ cup granulated sugar¼ cup lemon juice
1. Adjust oven rack to lower middle position and heat oven to 375 degrees. Mix flour, baking powder, baking soda, poppy seeds, and salt in medium bowl; set aside.
2. Beat butter and sugar with electric mixer on medium-high speed until light and fluffy, about 2 minutes. Add lemon zest to butter-sugar mixture. Add eggs, one at a time, beating well after each addition. Beat in one-half of dry ingredients. Beat in one-third of yogurt. Beat in remaining dry ingredients in two batches, alternating with yogurt, until incorporated.
3. Spray twelve-cup muffin tin with vegetable cooking spray or coat lightly with butter. Use large ice cream scoop to divide batter evenly among cups. Bake until muffins are golden brown, 25 to 30 minutes. Set on wire rack to cool slightly, about 5 minutes. Remove muffins from tin and glaze.
4. For Glaze: While muffins are baking, heat 1/4 cup granulated sugar and lemon juice in small saucepan until sugar dissolves and mixture forms light syrup, 3 to 4 minutes. Brush warm syrup over warm muffins and serve. http://mybakingheart.wordpress.com/2009/07/19/sweet-melissa-sundays-lemon-poppy-seed-muffins/