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betty crocker best of baking recipes.txt
Generously grease one side of a strip of heavy brown paper, about 25 × 4
inches. Fit and coil paper around inside of pan, greased side toward
center, forming a collar; fasten with paper clip. Repeat for second loaf.
Cover and let rise about 1 hour or until double.
Heat oven to 350º. Bake 35 to 45 minutes or until golden brown. Remove
loaves from pans to wire rack; remove paper. Brush margarine on tops of
loaves; cool.
2
_
loaves (16 slices each)
___________________
Please note, if you should change this recipe it will no longer be an
approved Betty Crocker® Recipe.
Copyright:
"
© General Mills, Inc. 1998."
Yield:
2 Loaves"
"
-
- - - - - - - - - - - - - - - - - -
Per serving: 135 Calories (kcal); 4g Total Fat; (25% calories from fat); 3g
Protein; 22g Carbohydrate; 27mg Cholesterol; 109mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1/2
Other Carbohydrates
Nutr. Assoc. : 26366 5472 0 2394 0 0 20084 0 14 0 2429 4489 0
*
Exported from MasterCook *
Parmesan-Tomato Muffins
Preparation Time :0:00
: Breads
Recipe By
Serving Size : 12
Categories
:
Amount Measure
------- ------------ --------------------------------
Ingredient -- Preparation Method
-
1
cup milk
cup vegetable oil
egg
cups all-purpose flour
cup grated Parmesan cheese
tablespoon chopped fresh basil leaves
OR
1
1
/4
/4
1
2
1
1
2
teaspoon dried basil leaves
teaspoons baking powder
teaspoon salt
cup chopped sun-dried tomatoes in olive oil -- drained
cup chopped pimiento-stuffed olives
Grated Parmesan cheese
1/2
1
1
1
/4
/2
/4
Heat oven to 400º. Grease bottoms only of 12 medium muffin cups, 2 1/2 × 1
/4 inches, or line with paper baking cups. Beat milk, oil and egg in
1
large bowl. Stir in flour, 1/4 cup Parmesan cheese, the basil, baking
powder and salt just until flour is moistened. Fold in tomatoes and
olives. Divide batter evenly among muffin cups (cups will be almost full).
Sprinkle with Parmesan cheese.
Bake 18 to 20 minutes or until golden brown. Immediately remove from pan.
_
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