• corn dog muffins1 cup flour
    1 cup cornmeal (yellow, white or blue)
    2 tablespoons sugar
    1 tablespoon baking powder
    1/2 teaspoon salt
    1/8 teaspoon freshly ground black pepper
    1 cup milk
    2 eggs
    1/4 cup vegetable oil
    8-10 hot dogs, sliced into 1/4 inch coins
    1/3 cup shredded cheddar cheese (optional)

    Directions:

    Preheat oven to 425ºF.  Spray two muffin pans with cooking spray and set aside.

    In a mixing bowl, whisk together the flour, cornmeal, sugar, baking powder, salt and pepper.

    In a separate bowl, combine the milk, eggs and oil- blend well.

    Add the wet ingredients to the dry ingredients and mix just until combined.  Fold in the hot dog slices and cheddar cheese.

    Fill the muffin cups 2/3 full with the chunky batter- try to evenly distribute the hot dog slices so you don’t end up with muffins minus dogs.

    Bake in a 425ºF oven for about 15 minutes.  They should look like they are just starting to brown around the edges.  Remove from oven and let cool in the pans for five minutes.  Remove the muffins from the pans and serve immediately.

    Makes about 18 corn dog muffins.

  • muffinsApple-Graham Muffins

    1 egg
    2/3 cup milk
    1/2 cup vegetable oil
    1 teaspoon vanilla
    1 1/2 cups all-purpose flour
    1/2 cup graham flour (whole wheat can substitute)
    1/4 cup sugar
    1/4 cup packed brown sugar
    1 Tablespoon baking powder
    1/2 teaspoon ground cinnamon
    1/2 teaspoon salt
    1/2 cup chopped nuts
    1 apple, peeled, cored and diced
    2 tablespoons sugar
    1/4 teaspoon ground cinnamon
    Directions:

    Preheat oven to 400ºF.  Spray a 12-cup muffin pan with cooking spray.

    In a mixing bowl, beat together the egg, milk, oil and vanilla.  Set aside.

    In a separate bowl, combine the flours, sugar, brown sugar, baking powder, cinnamon and salt.  Whisk together until well combined- making sure to eliminate any brown sugar lumps.

    Add the dry ingredients to the wet ingredients and begin mixing together gently.  When there are still a few spots of visible flour remaining, add the apples and nuts and fold them in.

    Divide the batter among the 12 muffin cups.

    Combine the remaining sugar and cinnamon in a small bowl.  Sprinkle the tops of the muffins with the cinnamon sugar.

    Bake in a 400ºF oven for 20 minutes, or until a tester inserted in the muffin comes out clean.

    Allow to cool for five minutes in the pan before removing to a wire rack to cool completely.

    Makes 12 muffins.

  • savory bread1 cup all-purpose flour
    1 cup whole wheat flour
    1 1/2 teaspoon baking powder
    1/2 teaspoon baking soda
    2 teaspoons dry mustard
    1 teaspoon salt
    1 cup grated cheddar cheese
    1 cup buttermilk
    1/4 cup oil
    2 eggs
    2 tablespoons minced onion

    Directions:

    Preheat oven to 375ºF.  Spray a loaf pan with cooking spray.

    Combine flours, baking powder, soda, mustard, salt and cheese.  Beat together buttermilk, oil, eggs and onion.  Add the wet mixture to the dry mixture and mix just until combined.

    Pour into greased loaf pan and bake at 375ºF for 45-50 minutes, or until a tester inserted near the center comes out clean.  Cool for 10 minutes beforeunmolding from the pan.

  • swirl bread
    1 large orange, unpeeled
    3/4 cup boiling water
    1 egg
    1/4 cup vegetable oil
    2 cups flour
    2 teaspoons baking powder
    1 teaspoon baking soda
    1/2 teaspoon salt
    3/4 cup lightly packed brown sugar
    3/4 cup raisins (I omitted)
    1/2 cup chopped nuts
    3/4 cup cranberry sauce

    Directions:

    Preheat oven to 350ºF.

    Cut orange into pieces and remove seeds.  Combine in a blender with boiling water and blend until smooth.  Add the egg and oil and blend for a few more seconds.

    In a mixing bowl, combine the flour, baking powder, baking soda, salt and brown sugar.  Mix well, and then add the orange mixture. (I poured the orange mixture through a slotted spoon to catch any errant chunks.  There were a few, so I definitely recommend doing that.) Stir just until blended, and then fold in the raisins and nuts if using.

    Pour half the mixture into a loaf pan that has been sprayed with cooking spray.  Level with a spreader or knife.  Gently, dollop cranberry sauce onto the batter- leaving a 3/4-inch border around the sauce.  Carefully, pour on the remaining batter and spread it to the edges of the pan.

    Bake for 45-55 minutes, or until a tester inserted near the center comes out clean.  Cool for 1o minutes on a rack before removing from the loaf pan.  Allow to cool completely before slicing.

  • from Everyday Food Jan/Feb 2009

    1 cup whole wheat flour (spooned and leveled)
    3/4 cup all-purpose flour (spooned and leveled)
    1/4 cup wheat germ
    1 teaspoon baking soda
    1/2 teaspoon salt
    1/2 cup (1 stick) unsalted butter, room temperature
    1/3 cup granulated sugar
    1/3 cup packed light brown sugar
    2 large eggs
    2 ripe bananas
    1/3 cup reduced fat milk
    1 teaspoon vanilla extract
    1 cup frozen blueberries

    Directions:

    Preheat oven to 375ºF.  Line a 12-cup muffin pan with paper liners (or spray with cooking spray).  In a bowl, whisk together the flours, wheat germ, baking soda and salt.

    In a large bowl, beat the butter and sugars with a mixer until light and fluffy.  Add eggs, one at a time, beating well after each addition.  In another bowl, mash bananas with a fork (you should have 3/4 cup); stir in milk and vanilla.

    With mixer on low, alternately add flour mixture and banana mixture to butter mixture, beginning and ending with flour mixture; mix just until combined.  Fold in frozen blueberries

    Divide batter among muffin cups.  Bake until a toothpick inserted in the center of a muffin comes out clean, 25 to 28 minutes, rotating pan halfway through.  Let cool in pan 10 minutes; transfer muffins to a rack to cool 10 minutes more.

    Makes 12 muffins.

  • 2 cups flour
    1 1/2 teaspoons baking powder
    1/2 teaspoon baking soda
    1/2 teaspoon salt
    1 cup sugar
    1 cup cranberries — Fresh or frozen; washed and chopped or halved
    1/2 cup chopped nuts
    1 beaten egg
    3 tablespoons oil
    1 cup orange juice

    Preheat oven to 350 degrees.

    Spray a loaf pan with cooking spray.

    Sift dry ingredients together. Add cranberries and nuts.

    Mix eggs, orange juice and oil in a bowl; add to dry ingredients, cranberries and nuts. Mix just until combined.

    Bake in greased loaf pan for one hour.

  • adapted from Taste of Home magazine

    1 stick butter, softened
    1 cup sugar
    2 eggs
    1 teaspoon vanilla
    2 cups all-purpose flour
    1 teaspoon baking soda
    1/2 teaspoon salt
    1/3 cup buttermilk
    1 1/2 cups peeled, chopped apples
    1/2 cup chopped walnuts
    Topping:
    1/3 cup all-purpose flour
    2 tablespoons sugar
    2 tablespoons dark brown sugar
    1/2 teaspoon ground cinnamon
    3 tablespoons cold butter, cut into small pieces

    Preheat oven to 350ºF.  Spray a 9×5 loaf pan with cooking spray and set aside.

    In a mixing bowl, cream the butter and sugar together.  Beat in the eggs and vanilla.

    In a separate bowl, whisk together the flour, baking soda and salt.

    Mix half the flour mixture into the butter mixture, followed by the buttermilk and then the remainder of the flour mixture.  Fold in the apples and walnuts.

    Pour into the greased loaf pan and spread evenly in the pan.

    In a small bowl combine the topping ingredients, mixing with a fork until the butter is crumbly.  Sprinkle evenly over the batter.

    Bake in a 350ºF oven for 55-60 minutes, or until a skewer inserted near the middle comes out clean.  Cool in the pan for 10 minutes before removing to a wire rack.

    Cool completely before slicing.


  • from How To Cook Everything Vegetarian by Mark Bittman

    1/3 cup olive oil, plus more for greasing pan
    3 cups all-purpose flour
    1 tablespoon baking powder
    1 teaspoon salt, preferably coarse or sea salt, plus more for sprinkling

    Preheat oven to 375ºF. Grease and 8-inch skillet or square baking pan with about a tablespoon of olive oil. Put the flour, baking powder and salt in a food processor and turn themachine on. Pour through the feed tube first the 1/3 cup of olive oil, then most of 1 cup of warm water. Process for about 30 seconds, then remove the cover. The dough should be a well-defined, barely sticky, easy to handle ball. If it is too dry, add the remaining water 1 tablespoon at a time and process for 5 to 10 seconds after each addition. If it is too wet, which is unlikely, add a tablespoon or two of flour and process briefly.

    Put the dough into the prepared pan and press until it fits to the edges. Flip it over and press again. Cover with foil and bake for 20 minutes; then remove the foil, sprinkle the top with a little coarse salt, and bake for another 20 to 25 minutes, until the top is lightly golden and springs back a bit when touched gently. Cool in the pan a bit, then cut into wedges or squares and serve.

    Griddled Variation: Instead of preheating the oven, heat a griddle or set a heavy pan over medium heat. Have the extra olive oil handy for greasing. In step 2, divide the dough into 8 to 12 pieces and pat them into patties between your hands until they’re about 1/2 inch thick. When the griddle or pan is hot, use enough olive oil to film the bottom and put in as many breads as will fit comfortably without crowding (you will probably have to work in batches). Cook, undisturbed, until they begin to brown around the edges and the tops bubble a bit, about 5 minutes. Then turn and cook the other side until crisp and golden.

    Serves 4 to 6


  • from King Arthur Flour Whole Grain Baking

    2 cups whole wheat flour, traditional or white whole wheat
    1 teaspoon baking soda
    1/2 teaspoon baking powder
    1/2 teaspoon salt
    1/2 teaspoon ground cinnamon
    1/2 teaspoon ground cloves
    1/4 teaspoon ground nutmeg
    1/2 cup (1 stick) unsalted butter (I used 1/2 cup vegetable oil)
    1 cup packed light or dark brown sugar
    1/4 cup granulated sugar
    3 large eggs
    1 teaspoon vanilla extract
    1 cup (9 1/2 ozs) canned pumpkin (I used fresh, cooked and mashed)
    3/4 cup chopped nuts
    3/4 cup raisins, dried cranberries, or chocolate chips

    Preheat oven to 350ºF. Grease a 9×5 inch loaf pan.

    Whisk together the flour, baking soda, powder, salt, and spices in a medium bowl.

    Cream together the butter and sugars in a large mixing bowl until light and fluffy. beat in the eggs, one at a time, stopping to scrape the sides and bottom of the mixing bowl. Beat in the vanilla and pumpkin. Add the dry ingredients, mixing until evenly moistened. Stir in nuts and raisins, cranberries, or chips.

    Pour the batter into the prepared pan. Bake until a cake tester inserted in the center comes out clean, about 1 hour. Remove the bread from the oven and place it on a rack to cool for 15 minutes. After 15 minutes, run a table knife around the edges of the pan to make sure the bread isn’t sticking, turn it out of the pan and place it on the rack to finish cooling completely before slicing.

  • 1 cup flour
    1 cup cornmeal (yellow, white or blue)
    2 to 4 tablespoons sugar
    1 tablespoon baking powder
    1/2 teaspoon salt
    1 cup milk
    2 eggs
    1/4 cup vegetable oil

    Preheat oven to 425ºF.

    Grease a 12-cup standard muffin tin with cooking spray.

    In a mixing bowl combine the flour, cornmeal, sugar, baking powder and salt. Mix well and set aside. In a small mixing bowl, whisk together the milk, eggs, and vegetable oil. When combined, add the wet mixture to the dry mixture and stir together just until combined- do not overmix.

    Scoop batter into the muffin tin and bake in a 425ºF oven for about 15 minutes. The edges should just be starting to appear golden brown. Remove from oven and allow to cool in the pan on a rack for 5 minutes. Remove the muffins from the pan and serve while still warm.

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