Our Recipes
Bread
| lots of variations at bottom
18 Cup flour
5 Cup granulated sugar equivalent
2 1/4 Cup buttermilk blend or non-fat dry milk
6 Tb. baking powder
2 Tb. baking soda
2 Tb. salt
3 Tbl ground cinnamon
3 Tsp ground nutmeg
Stir together well, breaking up lumps.
Store in a large airtight container labeled with the date and contents
in a cool, dry place. Shelf life: 6 to 8 months.
Makes enough for about 5 batches of 24 muffins each.
If desired, sugar can be omitted then stir in 1 cup honey for every 24
muffins as you make them.
TO MAKE 24 REGULAR SIZED MUFFINS:
Preheat oven to 400.
Coat muffin tins with an oil/lecithin mixture, grease with
butter, or spray with cooking spray.
In a large bowl, beat:
4 eggs
3 tsp. vanilla
2 cups water
1 cup unrefined oil*
* or butter this measurement is up to your tastes and desires. We find
them
perfectly acceptable without ANY fat, but any amount of oil can be added
up to one cup.
Stir in 5-1/2 cups muffin mix and any additional ingredients (listed on
chart) just until moistened. The batter should be lumpy.
Fill muffin tins 3/4 full. Bake for 18 to 20 minutes, or until muffins
are golden brown.
Muffins freeze well. r
To reheat frozen muffins, microwave on high for 30 seconds per muffin. r
These two toppings would go well with almost any of the ABC muffins.
Sprinkle mixture atop uncooked muffins before popping them into
preheated oven:
STREUSEL TOPPING for 24 muffins:
Mix together:
1 cup sucanat or rapadura
1 tsp. cinnamon
2/3 cup whole grain flour
cut in 1/2 cup cold butter until mixture is crumbly.
CRUNCHY TOPPING for 24 muffins:
Mix together:
1 cup rolled oats
1 cup whole grain flour
1/2 cup sucanat or rapadura
2 tsp. ground cinnamon
cut in 1/2 cup softened butter with fork or pastry cutter until crumbly
TYPE OF MUFFIN
Ingredients to add to mix before baking:
APPLE MUFFINS:
3 cups raw grated apples
1 tsp. gr. cloves
1 cup nuts or raisins
sprinkle with cinnamon and sucanat mixture before baking
APPLESAUCE MUFFINS:
1 cup applesauce omit oil
APRICOT MUFFINS:
1 cup chopped dried apricots
BANANA MUFFINS:
2 mashed bananas
1 cup walnuts (optional)
BLUEBERRY MUFFINS:
2 cups fresh or frozen rinsed blueberries
BRAN MOLASSES MUFFINS:
Use only 3 cups of muffin mix.
Stir in:
4 cups unsweetened bran cereal
1/2 cup molasses
1 cup raisins
CARROT MUFFINS:
2 cups grated carrots
1 cup raisins
1-1/2 tsp. allspice
CASHEW MUFFINS:
2 cups unsalted coarsely chopped cashews
CHERRY MUFFINS:
2 cups fresh or dried pitted cherries
COCONUT MUFFINS:
3 cups toasted flaked coconut
reserve some to sprinkle on the top
CRANBERRY ORANGE MUFFINS:
2 cups chopped fresh or frozen cranberries
1 cup nuts
1/2 cup orange juice
2 Tb. orange peel
CURRANT MUFFINS:
1-1/2 cups currants
1 cup chopped nuts
DATE MUFFINS:
1 cup chopped dates
1 cup chopped nuts
EGGNOG MUFFINS:
4 tsp. rum extract
2 cups eggnog (omit water from recipe)
before baking, top with mixture of:
2 Tb. sucanat or rapadura
1 tsp. nutmeg
1/2 tsp. cinnamon
FIG MUFFINS:
2 cups dried chopped figs
1 c. chopped walnuts
FRUIT MUFFINS
2 cups dried diced fruit
GARDEN FRESH MUFFINS:
1 cup grated carrots
1 cup grated zucchini
1/2 tsp. ground cloves
GINGERBREAD MUFFINS:
2 Tb. ground ginger
1/2 cup molasses
2 cups raisins
GRANOLA MUFFINS:
reduce muffin mix to 4 cups and add:
1-1/2 cups natural granola
Top with additional granola before baking
GRAPENUTS MUFFINS:
reduce muffin mix to 4 cups and add:
2-1/2 cups grape nuts
1 tsp. allspice
HAZELNUT MUFFINS:
2 tsp. ground cardamom
2 cups chopped hazelnuts
INCREDIBLE CREAM CHEESE MUFFINS:
combine:
2 (8 oz.) packages cream cheese or neufchatel
1/2 cup (honey, sucanat or rapadura)
2 eggs
Drop this mix by Tb. onto top of muffins before baking
JAM MUFFINS:
1-1/2 cups fruit-sweetened jam or preserves
(strawberry, raspberry, blackberry, cherry)
1 cup chopped nuts (optional)
LEMON MUFFINS:
omit 1 cup water and replace with 1 cup lemon juice
use 4 eggs
1/2 cup chopped nuts
LEMON POPPY SEED MUFFINS:
2 packages (3.4 oz each) instant lemon pudding mix (if you can find a
healthy kind)
2 Tb. poppy seeds
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