Date: Sun, 16 Jan 2011 22:05:41 GMT -------------- BEGIN bread-bakers.v111.n003 -------------- 001 - Reggie Dwork Subject: new theme breads Date: Sun, 09 Jan 2011 19:24:34 -0800 I think we are due for a change from zucchini breads to muffins. So lets see what muffins you share with all of us. Here are a couple to get us started. * Exported from MasterCook * Fruit Muffins Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Fruit Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups all-purpose flour 1/2 cup wheat germ 1/4 cup sugar 3 teaspoons baking powder 1/2 teaspoon salt 1 teaspoon ground cinnamon 1 cup blueberry 1/2 cup corn syrup -- or honey 3/4 cup skim milk 1 cup applesauce 1 cup bran flakes cereal -- crushed 2 egg whites FOR BANANA VARIATION: follow recipe, but use 1 cup milk and 1 mashed banana. If the mixture is a little dry, add a little more milk. Preheat oven to 400F. Coat 12 muffin cup with nonstick spray. In a large mixing bowl, combine flour, wheat germ, sugar, baking powder, salt, cinnamon, and blueberries. In small bowl, combine corn syrup, milk, applesauce, branflakes, and egg whites. Stir liquid ingredients into dry ingredients just enough to moisten, about 20 strokes. Pour into muffin cup and bake for 20-25 minutes or until brown and a toothpick inserted comes out relatively clean. let cool for one minute and remove from muffin cup. Then, let cool completely. Source: "mardiweb.com" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 261 Calories; 1g Fat (4.2% calories from fat); 7g Protein; 59g Carbohydrate; 4g Dietary Fiber; trace Cholesterol; 413mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 0 Fat; 1 1/2 Other Carbohydrates. NOTES : Amount Per Serving: Calories 268 - Calories from Fat 10 Percent Total Calories From: Fat 4%, Protein 10%, Carbohydrate 87% Totals and Percent Daily Values (2000 calories): Fat 1g, Saturated Fat 0g, Cholesterol 0mg, Sodium 373mg, Total Carbohydrate 58g, Dietary Fiber 1g, Sugars 0g, Protein 6g, ***************** * Exported from MasterCook * Bran Refrigerator Muffins Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Breakfast Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2/3 cup whole bran cereal 1/3 cup oat bran 2/3 cup boiling water 1/2 cup skim milk 2 egg whites -- beaten 2 tablespoons cooking oil 1 cup all-purpose flour 1/4 cup packed brown sugar 1 1/2 teaspoons baking powder 1 teaspoon cinnamon 1/4 teaspoon salt Stir together bran cereal and oat bran in boiling water. Stir in milk, egg whites and oil. In another bowl stir together flour, brown sugar, baking powder, cinnamon and salt; add to cereal mixture until just moistened. Can be stored in a covered container in the refrigerator for up to 1 week. Spray muffin cups with nonstick cooking spray. Fill muffin cups 2/3 full and bake at 400F for 20 minutes or until a toothpick inserted comes out clean. Remove from pans. Amount Per Serving: Calories 99 - Calories from Fat 25, Calories From: Fat 25%, Protein 12%, Carbohydrate 63%, Fat 3g, Saturated Fat 0g, Cholesterol 0mg, Sodium 133mg, Total Carbohydrate 16g, Dietary Fiber 0g, Sugars 0g, Protein 3g - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 103 Calories; 3g Fat (21.7% calories from fat); 3g Protein; 19g Carbohydrate; 3g Dietary Fiber; trace Cholesterol; 156mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 1/2 Other Carbohydrates. --------------- MESSAGE bread-bakers.v111.n003.2 --------------- From: Frank Metzger Subject: No Knead 'Country' Bread Date: Mon, 10 Jan 2011 10:51:20 -0500 Hi Everyone, Two comments on this subject: 1. In the January 2011 issue of Martha Stewart Living magazine is a story and associated recipe for something called Tartine Bread - made solely without baker's yeast and through a long and somewhat time consuming process. I made the bread! It is fantastic - probably the best Country Bread I have ever eaten anywhere. The recipe and process is too long for me to reproduce here but, believe me, in terms of the crust, the crumb and the sheer fantastic flavor, it is more than worth the 'journey'. 2. The actual baking part of the process is a take-off on the No Knead principle. Has anyone found any receptacles for doing this in different sizes and shapes that are not made of glass or pottery? In one of the latest issues of Consumer Reports there is a 'horror' story about what can happen with modern glass receptacles for oven use. Basically, it warns of possible severe injuries that can happen if these items are not handled really carefully. I have been doing 'No Knead" bread in a lovely oval Glass Baking Dish but probably won't use it again! Happy Baking Frank fmtz@aol.com --------------- MESSAGE bread-bakers.v111.n003.3 --------------- From: Ola Taylor Subject: MUFFINS! Date: Mon, 10 Jan 2011 11:02:03 -0600 This is one of my family's favorite muffin recipes. It is adapted from the POM Wonderful's website recipe POM Ginger Muffins. It doesn't require a mixer to incorporate ingredients so it's great to make muffins in the morning without waking anyone up. Enjoy! CHOCOLATE CHIP MUFFINS Ingredients: 3/4 cup miniature chocolate chips 2 cups flour 3/4 cup sugar 1 tablespoon baking powder 1/4 teaspoon salt 1 tablespoon grated orange peel 1 cup 1% milk 1 large egg 1/3 cup butter or margarine, melted and cooled sugar for muffin tops Directions: 1. Preheat oven to 400 F. Generously grease 12 muffin cups or use paper muffin cups. 2. In a bowl, mix flour, sugar, baking powder and salt. Stir in orange peel and chocolate chips. Make a well in the center. 3. In a measuring cup, whisk together milk, egg and cooled butter. Pour liquid into well. Stir just until batter is moistened and ingredients are evenly mixed. 4. Spoon batter into 12 prepared muffin cups. Sprinkle tops with sugar. 5. Bake in preheated oven for 15 to 20 minutes or until lightly browned. Let muffins cool in pan for 10 minutes before removing. Note: You can substitute the chocolate in this recipe with almost anything you want:... 1 cup blueberries, 1/4 cup almonds 3/4 cup dried cherries, 1/2 cup almonds 1/2 cup pomegranate arils, 1/4 chopped candied ginger grated lemon peel can be substituted for the orange peel The possibilities are only limited to one's imagination! Source of original recipe: http://www.pomwonderful.com/recipes/pom-ginger-muffins/ --------------- MESSAGE bread-bakers.v111.n003.4 --------------- From: "Sonia Martinez" Subject: Tropical Spice Fruit Cake (or muffins) Date: Mon, 10 Jan 2011 09:40:27 -1000 TROPICAL SPICE FRUIT CAKE I made these for the holidays and it was a winner recipe with everyone who tried them. The applesauce and dollop of sour cream helps make this cake moister than the usual fruitcake - These can also be made in muffin pans. 2 1/2 cups all-purpose flour 1 1/2 teaspoons baking soda 1/2 teaspoon baking powder 1 3/4 cups white sugar 3/4 teaspoon ground cinnamon 1/2 teaspoon ground cloves 1/2 teaspoon ground allspice 1/4 teaspoon salt 1/2 cup butter 1/2 cup buttermilk 1 1/2 cups applesauce Dollop of sour cream 2 eggs 1/2 cup chopped macadamia nuts 1/4 cup chopped dried mango 1/4 cup chopped dried pineapple 1/4 cup golden raisins 1/4 cup chopped candied ginger 1/4 cup whole red candied cherries Sift flour, baking soda, baking powder, white sugar, spices and salt into a large mixing bowl. Mix in the butter, buttermilk, and applesauce. Beat for 2 minutes with an electric mixer on medium speed. Beat in eggs. Fold in the chopped nuts and assorted dried and candied fruit.=20 Pour batter into a greased and floured (*) 9 x 13 inch pan, 2 standard bread loaf pans or 4 smaller bread pans. Bake at 350 degrees F for about 50 minutes. It will bake faster in the smaller pans so check after 30 minutes. (*) Sonia's note: Of course you can use any combination of fruits and nuts you wish. The above is what I used. If you first mix all the nuts and chopped dried fruit and then place in a plastic baggie and pour in a small amount of flour and sugar to coat them by shaking, the nuts will not all fall to the bottom of the batter and lay there. Be sure to not add any extra flour to the batter when adding the nuts and fruit or it might make the fruitcake denser than you wish. A tip from one of my NC cousins: after greasing your sweet bread or cake molds (including pound cake), use refined sugar instead of flour to coat your molds. It gives the outer surface a nice slight little crunch. Sonia in Hawai'i --------------- MESSAGE bread-bakers.v111.n003.5 --------------- From: Reggie Dwork Subject: theme - muffins Date: Sun, 16 Jan 2011 00:00:45 -0800 Here are a couple more for our theme ... * Exported from MasterCook * Muffin, Apple Carrot Recipe By : Serving Size : 12 Preparation Time :0:15 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Breakfast Fruits Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 3/4 cups raisin bran cereal 1 1/4 cups all-purpose flour 3/4 cup sugar 1 1/4 teaspoons baking soda 1 teaspoon ground cinnamon 1/4 teaspoon salt 1 egg 3/4 cup buttermilk 1/4 cup canola oil 3/4 cup finely chopped peeled tart apple 3/4 cup grated carrots 1/4 cup chopped walnuts In a bowl, combine the first six ingredients. In a small bowl, beat the egg, buttermilk and oil. Stir into dry ingredients just until moistened. Fold in apple, carrots and walnuts. Fill paper-lined muffin cups or cups coated with nonstick cooking spray three-fourths full. Bake at 400F for 20-23 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield 12 servings Description: "These fruity muffins are moist, tender and taste almost like carrot cake. They freeze well, too." Source: "allrecipes.com" Start to Finish Time: "0:35" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 171 Calories; 7g Fat (34.8% calories from fat); 3g Protein; 25g Carbohydrate; 1g Dietary Fiber; 18mg Cholesterol; 201mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Non-Fat Milk; 1 Fat; 1 Other Carbohydrates. and ... * Exported from MasterCook * Muffins, Cinnamon Apple Recipe By : Serving Size : 18 Preparation Time :0:25 Categories : Breads/Muffins/Rolls Fruits Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/3 cups all-purpose flour 1 1/8 cups sugar -- divided 3 teaspoons ground cinnamon -- divided 2 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1 egg 2 egg whites 1 cup 1% buttermilk 1/3 cup 2% milk 1/3 cup reduced-fat ricotta cheese 3 tablespoons canola oil 2 teaspoons vanilla extract 1 1/2 cups finely chopped peeled tart apples 1. In a bowl, combine the flour, 1 cup sugar, 2 teaspoons cinnamon, baking powder, baking soda and salt. In another bowl, beat the egg, egg whites, buttermilk, milk, ricotta cheese, oil and vanilla. Stir into dry ingredients just until moistened. Fold in apples. 2. Coat muffin cups with nonstick cooking spray or use paper-liners; fill three-fourths full. Combine the remaining sugar and cinnamon; sprinkle over batter. Bake at 400F for 18-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Yield 18 servings Description: "Reduced-fat milk, buttermilk and ricotta cheese keep the fat count down in the moist and tender muffins, while apple bits add sweetness to every bite." Source: "allrecipes.com" Start to Finish Time: "0:45" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 153 Calories; 3g Fat (18.1% calories from fat); 4g Protein; 28g Carbohydrate; 1g Dietary Fiber; 14mg Cholesterol; 232mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1/2 Fat; 1 Other Carbohydrates. NOTES : One serving (1 muffin) equals 155 calories, 3 g fat (1 g saturated fat), 14 mg cholesterol, 193 mg sodium, 28 g carbohydrate, 1 g fiber, 4 g protein. Diabetic Exchanges: 1 starch, 1/2 fruit, 1/2 fat. --------------- END bread-bakers.v111.n003 --------------- Copyright (c) 1996-2011 Regina Dwork and Jeffrey Dwork All Rights Reserved