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Recipe Name: All-season Quick Bread Or Muffins (basic Recipe) Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 24

1 Cup(s) Whole wheat flour
2 Cup(s) All-Purpose Flour
1 Teaspoon(s) Salt
1/2 Teaspoon(s) SODA
1 Teaspoon(s) Baking Powder
2 Teaspoon(s) Cinnamon
1 Cup(s) Walnuts, chopped
3 Eggs
1 Cup(s) Sugar, white or brown
1 Cup(s) Oil
1 Teaspoon(s) Vanilla
2 Cup(s) Prepared fruits such as
Banana, zucchini carrot
Tomato, orange or apple
COMMENTS: Choose from the following: Banana: Peel and pure=82 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. =20 Submitted By
JOPETE@ATLAS.ODYSSEE.NET On WED, 27 DEC 1995 185242 -0500 File

Nutrition (calculated from recipe ingredients)
Calories: 179
Calories From Fat: 114
Total Fat: 13g
Cholesterol: 23.3mg
Sodium: 152.8mg
Potassium: 48.1mg
Carbohydrates: 12.9g
Fiber: <1g
Sugar: <1g
Protein: 3.2g

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