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BREAD500.TXT
addition. Stir in mashed bananas. Add dry ingredients all at once,
stirring just enough to moisten. Gently mix in chopped nuts. Spoon batter
into greased 3-inch muffin-pan cups, filling 2/3rds full. Bake in 350
degree F. oven 20 minutes or until golden brown. Serve hot with homemade
jam or jelly.
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--------- Recipe via Meal-Master (tm) v7.05
Title: Heirloom Raisin Muffins
Categories: Breads, Breakfast
Servings: 4
1
1
/2 c Butter/Regular Margarine
/4 c Sugar
c Raisins
c Water
2
1 1/2 c Unbleached Flour, Sifted
1 ts Baking Powder
Large Eggs
1
1
Combine raisins and water in saucepan. Bring to a boil, reduce heat and
cover. Simmer 20 minutes. Drain raisins, reserving liquid. Add enough
water to reserved liquid to make 1/2 cup. Cool well. Cream together butter
and sugar in bowl until light and fluffy, using electric mixeer at medium
speed. Add eggs, beat 2 more minutes. Sift together flour and baking
powder. Add flour mixture alternately with 1/2 cup of reserved raisin
liquid into creamed mixture, mixing well after each addition. Stir in
raisins. Spoon batter into greased 3-inch muffin-pan cups, filling 2/3rds
full. Bake in 400 degree F. oven 18 minutes or until golden brown. Serve
hot with homemade jam or jelly.
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--------- Recipe via Meal-Master (tm) v7.05
Title: Country Bran Muffins
Categories: Breads, Breakfast, Main dish
Servings: 8
1
1
c 40% Bran Flakes Cereal
c Boiling Water
1/2 c Unbleached Flour, Sifted
1/2 ts Baking Soda
/2 ts Salt
1/2 c Shortening
1 1/2 c Sugar
Large Eggs
2
2
2
2 c All-Bran Cereal
2 c Butter/Sour Milk
1
Combine 40% Bran Flakes and boiling water in bowl. Let stand 10 minutes.
Sift together flour, baking soda and salt; set aside. Cream together
shortening and sugar in large mixing bowl until light and fluffy, using
electric mixer at medium speed. Add eggs, one at a time, beating well
after each addition. Stir in Bran Flakes mixture and all-bran into creamed
mixture. Add dry ingredients alternately with butter/sour milk to creamed
mixture, mixing just enough to moisten. Spoon batter into well-greased 1
1
2
Batter can be stored for a few days in the refrigerator. Bake as directed.
/2-inch muffin-pan cups, filling 2/3rds full. Bake in 400 degree F. oven
5 minutes or until golden brown. Serve hot with butter and jam. NOTE:
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--------- Recipe via Meal-Master (tm) v7.05
Title: Sour Cream Brittlebread
Categories: Cajun, Appetizers, Breads
Servings: 10
2
3/4 c All-purpose flour
1 c Sour cream
2 tb Creole seasoning
2 tb Kosher salt for sprinkling
1
1
1
/4 c Sugar
/2 ts Baking soda
/2 c Butter
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