WHOLE WHEAT ZUCCHINI MUFFINS

WHOLE WHEAT ZUCCHINI MUFFINS

Source: Company’s Coming: Muffins & More

PREHEAT OVEN to 400°F. Line 12-muffin pan with paper or parchment liners.
Measure into a batter bowl:	1 cup all-purpose flour 1 cup whole wheat flour 1½ tsp baking powder ½ tsp baking soda 1 tsp salt 1 tsp cinnamon ½ tsp allspice
Stir thoroughly and make a well in the center.
In a smaller bowl –  Beat until frothy: Mix in:	1 egg ¼ cup cooking oil ½ cup granulated sugar 1 cup grated zucchini, unpeeled ½ cup milk
Pour the liquid ingredients into the well in the dry ingredients. Stir only to moisten. Batter will be lumpy. Measure batter evenly in 12-muffin pan. Bake at 400°F for 20 to 25 minutes. Remove from pan and serve warm.
FoodNotes: 1.      Add ½ cup of sunflower, pumpkin and dried cranberries, OR sprinkle mixture over top of muffins before baking. 2.      Add ½ cup of raisins or currants to batter.

SPICED APPLE MUFFINS

SPICED APPLE MUFFINS

SOURCE adapted from Company’s Coming
BY: Sabrina Englehart

Preheat oven to 400°F. Line 16 (2½-inch) muffin cups with paper liners or spray with nonstick cooking spray.
In a large bowl, combine well together, and set aside:	2 cups all-purpose flour 1 cup bran flakes ⅔ cups packed brown sugar 3 tsp [1tbsp] baking powder 1 tsp salt ½ - 1 tsp cinnamon ¼  - ½ tsp ground nutmeg
In a medium bowl , beat: Stir in:	2 eggs  ⅔ cup milk ¼ cup sunflower seed oil 1 cup (2 small) grated, peeled apples
Make a well in the center of the dry ingredients, and pour in the wet ingredients. Stir quickly to moisten. Batter will be lumpy. Spoon into muffin pans. Bake for 15 to 20 minutes, or until a wooden pick inserted in center is clean upon removal.
FoodNotes: 1.       Pour water into the empty cups in the muffin pan to prevent scorching.

RHUBARB STRUDEL MUFFINS

RHUBARB STRUDEL MUFFINS

Position a rack in the center of the oven. Preheat the oven to 375°F. Line a 12-cup muffin pan with paper baking cups.
Prepare the streusel – thoroughly combine with and then cut in: Lastly, stir in:	¼ cup brown sugar 1 tsp cinnamon 1 Tbsp cold butter ¼ to ½ cup finely chopped pecans
Prepare:	1½ cups ¼-inch diced rhubarb
In a batter bowl, combine:	·         2 cups all-purpose flour ·         ¾ cup granulated sugar (or brown sugar) ·         2½  tsp baking powder ·         1 tsp ground cinnamon ·         ½  tsp baking soda ·         ½ tsp salt
Stir the dry ingredients together until well blended; then, stir in the rhubarb.
In a separate bowl, whisk together until smoothly blended:	·           ·         1 cup sour cream ·         ½ cup unsalted butter, melted and cooled slightly ·         2 large eggs ·         1 tsp. pure vanilla extract
Gently fold the sour cream mixture into the dry ingredients with a spatula until the batter just comes together; do not over-mix. The batter will be thick. Spoon the batter into muffin cups. The batter should mound a bit higher than the tops of the cups. Generously spoon the streusel or sprinkle the cinnamon sugar over the batter in the pans. Bake at 400°F until they’re golden brown for 18 to 22 minutes or until a wooden pick inserted in the center comes out clean. Transfer immediately to a rack to cool for 5 to 10 minutes, and serve warm.
FoodNotes: 1.       May substitute cinnamon sugar topping for streusel. Mix together 3 Tbsp granulated sugar and 1 tsp cinnamon. 2.       May substitute 1 cup buttermilk for 1 cup yogurt. 3.       May substitute ½ cup sunflower oil for ½ cup melted butter. 4.       Muffins will keep for one day; reheat in a 350°F oven for 3 to 4 minutes to refresh.

PUMPKIN MUFFINS

PUMPKIN MUFFINS

SOURCE: adapted from Company’s Coming
BY: Jamie Melanson

Preheat oven to 400°F. Line 12 (2½-inch) muffin cups with paper liners or spray the pan with cooking oil.
BATTER MIX: In a large bowl, combine and stir thoroughly Then add and toss to coat:	1 ½  cups all-purpose flour 1 tsp baking powder 1 tsp baking soda  ½ tsp salt ½ tsp cinnamon ½ tsp ginger ½ tsp nutmeg ½ cup raisins
In a small bowl, beat until frothy: Mix in:	1 egg ¼  cup granulated sugar ⅓ cup sunflower oil 1 cup pumpkin puree
Make a well in the dry ingredients and pour all the wet ingredients into the well. Stir only to moisten. Batter will be lumpy. Fill prepared muffin cups ¾ full with batter. Makes about 14 muffins. Bake for approximately 20-25 minutes. Test with a wooden pick for doneness. Cool on wire rack. Let stand for 5 minutes. Remove from pan. Serve warm.
FoodNotes: 1.       Add 1½ tbsp. of grated orange rind to the batter for extra flavor and substitute dates for raisins. 2.       Scrape the batter into a 9x5x3 inch loaf pan. Bake for 1 hour. Let stand for 10 minutes. Cool on wire rack. Once completely cool, wrap. It tastes even better next day!

Lemon raspberry muffins

Lemon raspberry muffins	Caitlyn Girouard, Michael woods, Hailey mills
Small wares	Ingredients
Large bowl, Wet & dry measure cups, medium bowl, box grater, parchment paper, whisk, spoon	½ cup of plain yogurt, 3tbsp vegetable oil, 1 tbsp. lemon juice , 2 egg whites, ½ tsp lemon extract (optional), ½ cup all-purpose flour , ¾ cup white sugar, 2tsp baking powder, ¼ tsp salt, 1 tsp lemon zest 1 cup frozen raspberries , 2 tbsp white sugar for decoration
In a large bowl, mix together	½ cup of plain yogurt, 3tbsp vegetable oil, 1 tbsp. lemon juice , 2 egg whites, ½ tsp lemon extract (optional),
In a separate medium sized bowl stir together	½ cup all-purpose flour , ¾ cup white sugar, 2tsp baking powder, ¼ tsp salt, 1 tsp lemon zest
Add wet ingredients to dry and mix until blended
Gently stir in, and add on top	1 cup frozen raspberries , 2 tbsp white sugar for decoration

GREAT-GRAMMIE PAGE’S GLAZED LEMON BREAD

GREAT-GRAMMIE PAGE’S GLAZED LEMON BREAD

Preheat oven to 350°F Prepare loaf plan by lining bottom with waxed or parchment paper.
Bread: In a large bowl, beat until creamy:	⅓ cup butter, room temperature
Add, and continue beating until mixture is light and fluffy:	1 cup granulated sugar 2 eggs
Combine together, and add alternately with:(do NOT over-mix!):	1½ cup all-purpose flour 2 tsp baking powder ½ tsp salt grated rind of one lemon ⅓ cup finely chopped nuts ½ cup milk
Bake approximately 50 minutes, or until toothpick inserted into center of bread comes out clean.
Glaze: In small saucepan or microwaveable measure, warm together until sugar dissolves.	juice of one lemon (approximately ⅓ cup) equal amount of sugar
Upon removal of bread from oven, poke several holes with a skewer right to the bottom of the loaf. Brush or drizzle the glaze over the hot loaf. Cool 10 minutes and remove from the pan.
FoodNotes: 1.      May omit the nuts and add 3 Tbsp of poppyseed. 2.      May increase butter up to ½ cup and reduce baking powder to 1 tsp. 3.      For softer crumb substitute: yogurt for milk, and                                          1 tsp baking soda for baking powder.

CRANBERRY ORANGE MUFFINS or LOAF

CRANBERRY ORANGE MUFFINS or LOAF SOURCE: adapted from Company’s Coming BY: Brandon Lavoie Preheat oven to 350°F. Line 12 (2½-inch) muffin cups with paper liners or spray the pan with cooking oil. PREP: Use zester or smallest perforations on box grater: Cut the orange in half and squeeze: Add: Chop: grated rind of one large orange juice of one orange + water = ¾ cup ½ cup walnuts or pecans BATTER MIX: In a large bowl, beat until smooth: Stir in: ¼ cup butter 1 cup granulated sugar 1 egg ¾ cup of orange juice/water In a small bowl, mix together: Stir in: 2 cups all-purpose flour 1½ tsp baking powder ½ tsp baking soda ½ tsp salt grated rind of orange 1 ½ cups whole cranberries, fresh or frozen, chopped or whole ½ cup walnuts or pecans Empty all the dry ingredients into the wet ingredients, and stir until moistened. Spoon the batter evenly into the prepared muffin pans. Bake for approximately 20 minutes. Test with a wooden pick trying not to poke a whole cranberry. Cool on wire rack. FoodNotes: 1. Scrape the batter into a 9x5x3 inch loaf pan. Bake for 1 hour. Let stand for 10 minutes. Cool on wire rack. Once completely cool, wrap. It tastes even better next day!

CORNMEAL AND CHEDDAR SCONES with Red Pepper Jelly

CORNMEAL AND CHEDDAR SCONES with Red Pepper Jelly PREHEAT OVEN TO 425˚f In a large bowl, combine: 1 cup all-purpose flour 1 cup whole wheat flour ¼ cup cornmeal 4 tsp baking powder 1 tbsp sugar ½ tsp salt Cut in with a pastry blender: 1/3 cup cold butter Stir in: 1 cup old cheddar cheese, grated Sprinkle over and then toss lightly just until flour traces are gone: ¾ to 1 cup buttermilk Turn dough onto a lightly floured surface and pat of 2.5cm thickness. Cut into twelve 5cm rounds and transfer to baking tins. Bake 12 to 14 minutes until golden and cooked through. Serve warm FoodNote: Buttermilk actually contains less fat than 2% milk. If you don’t have buttermilk, place 1 tbsp lemon juice or vinegar in 1 cup of milk and let stand 10 minutes. It will curdle slightly.

GREAT-GRAMMIE PAGE’S CINNAMON BREAD

GREAT-GRAMMIE PAGE’S CINNAMON BREAD Preheat oven to 350°F Prepare loaf plan by lining bottom with waxed or parchment paper. In a small bowl, mix together and set aside: 3 tbsp golden brown sugar 1 tbsp cinnamon In a large bowl, beat until creamy: ¼ cup shortening Add, and continue beating until mixture is light and fluffy: Add: 1 cup granulated sugar 2 eggs 2 tsp vanilla Combine together, and add alternately with:(do NOT over-mix!): 2 cups all-purpose flour 1 tsp baking powder ½ tsp salt ½ tsp soda, dissolved in 1 cup milk Spoon one-third of batter in loaf pan, sprinkle with half of cinnamon sugar, followed by another third or the batter and the remainder of cinnamon sugar, and final one-third of batter. Swirl cinnamon sugar through the batter by drawing a knife through the batter four or five times. Bake approximately 50-60 minutes, or until toothpick inserted into center of bread comes out clean. Cool 10 minutes and remove from the pan.

CARROT BRAN MUFFINS

CARROT BRAN MUFFINS Source adapted from: _________________________________ BY: Taylor Wilson, Grace Lush and Nic Skerry Preheat oven to 400°F. Line 12-muffin tin with papers. In a large bowl mix together: 1 ½ cup [½ ] all-purpose flour ¾ cup [¼ ] packed brown sugar ¾ cup [ ¼] natural bran 1 tsp [⅓] baking powder 1 tsp [⅓] baking soda ½ tsp [¼ ] salt 1 tsp [⅓] cinnamon ½ cup [¼] walnuts, chopped In a medium bowl beat until frothy: 2 [1 small] eggs Mix in: ½ cup [3 tbsp] Suncoco oil 1 cup [⅓] carrot, peeled & grated Make a well in the dry ingredients. Stir in the wet ingredients only enough to moisten. Batter will be lumpy. Fill muffin cups three-quarters with batter. Bake approximately ___ minutes. Remove from pan after five minutes or so. FoodNotes: 1. Original recipe makes 36 muffins. Numbers in square brackets indicate amounts for 12 muffins.

BRAN MUFFIN

BRAN MUFFIN RECIPIES, variations of refrigerator batches MOIST BRAN DARK BRAN DOROTHY’S BRAN YIELD: 3 dozen large YIELD: 4 dozen large In a very large bowl, cream: 1 cup shortening or margarine 2 cups granulated sugar (OR ½ cup molasses & 1¼ cup granulated sugar ) In a very large bowl, mix: 6 cups all-bran original cereal with 2 cups boiling water In a medium-size bowl or batter bowl, pour: 2 cups boiling water over 2 cups natural bran In a medium-size bowl or batter bowl, stir together: Stir in: 4 eggs, lightly beaten 3 cups buttermilk 2 cups natural bran In a medium-size bowl or batter bowl, stir together: 4 eggs, lightly beaten 1 cup vegetable oil 1 cup molasses In a very large bowl, cream: Add and beat well: 2½ cups granulated sugar 1 cup + 3 Tbsp shortening 4 eggs In a small bowl, stir together: Stir in: 3¾ cups all-purpose flour 2½ Tbsp baking powder 1 cup (or more) cut-up dates, raisins, currants or prunes. Stir egg mixture into bran mixture in large bowl with: Stir in: 4 cups buttermilk 2 cups uncooked, cut-up prunes, dates or raisins Stir in: 4 cups buttermilk, and 4 cups bran bud cereal Stir the buttermilk mixture into the cream mixture in the large bowl, and then stir the flour mixture into the batter in the large bowl. Sift together: 5 cups all-purpose flour 2 Tbsp baking soda 1 tsp salt Sift together: 6 cups all-purpose flour 2 Tbsp baking soda 2 tsp salt Dissolve: 2 Tbsp baking soda in ½ cup hot water. Stir the flour mixture into the batter in the large bowl, just until blended. Stir the flour mixture into the batter in the large bowl, alternately with hot water/bran mixture until blended. Pour hot water over the batter, but do not stir for one minute. After one minute, mix together. Cover and keep cool in refrigerator for 24 hours before baking. Cover and keep cool in refrigerator for 24 hours before baking. Cover and keep cool in refrigerator for 24 hours before baking. Batter will keep up to two weeks in refrigerator. Batter will keep up to four to six weeks in refrigerator. To BAKE: Preheat oven to 375°F. Do not remix the batter. Scoop batter into muffin pans and bake 20-25 minutes. To BAKE: Preheat oven to 425°F. Do not remix the batter. Scoop batter into muffin pans and bake 15 minutes. To BAKE: Preheat oven to 400°F. Scoop batter into muffin pans and bake 15-20 minutes. FoodNote: 1. At baking time, throw in a few sesame seeds and currants. FoodNote: 1. You can spice up the batter with cinnamon & nutmeg. 2. At baking time, stir in any additions that you like: blueberries, cranberries, apple chunks, banana slices nuts, seeds, raisins, dates, currants

BLUEBERRY-RASPBERRY STRUDEL MUFFINS or CAKE

BLUEBERRY-RASPBERRY STRUDEL MUFFINS or CAKE SOURCE: adapted from Company’s Coming BY: Taydra Riley Preheat oven to 350°F. Line 12 (2½-inch) muffin cups with paper liners or spray the pan with cooking oil. Strudel Topping: In a small bowl, mix together: Cut in with a pastry blender: ⅓ cup all-purpose flour ⅓ cup packed brown sugar 1 tsp cinnamon ¼ cup butter Set aside until batter is ready in pan. Muffins: In a medium bowl , beat: Stir in: 2 eggs ¾ cup milk ¼ cup sunflower seed oil In a large bowl, combine well together: Add and toss gently to coat: 2 cups all-purpose flour ½ cup granulated sugar 3 tsp [1tbsp] baking powder ½ tsp salt 1 cup of blueberries & raspberries, fresh Make a well in the center of the dry ingredients, and pour in the wet ingredients. Stir quickly to moisten. Batter will be lumpy. Spoon batter into muffin pans. Sprinkle strudel mixture generously over the batter. Bake for 15 to 20 minutes, or until a wooden pick inserted in center is clean when removed. FoodNotes: 1. May use cranberries instead of blueberries or raspberries. 2. May bake in a 9” tube pan rather than muffin pans. Bake for 50 to 60 minutes or until cake begins to shrink away from the sides of the pan. Cool about 30 minutes before removing from the pan. Turn right side up.

BLUEBERRY MUFFINS

BLUEBERRY MUFFINS PREHEAT OVEN TO 400°F Combine in a medium sized bowl and set aside: 2 cups all-purpose flour 1 tbsp baking powder ½ cup sugar 1 tsp salt ¾ cup of wild blueberries (fresh or frozen) Beat together in a large mixing bowl or 8-cup measure: 2 large eggs ¼ cup butter (melted) ¾ cup of milk Fold the dry ingredients into the liquid ingredients just until all traces of flour are gone. Fill muffin tins using an ice-cream scoop. Bake approximately 20 minutes until wooden toothpick inserted in center comes out clean. FoodNotes: 1. If substituting cultivated blueberries for wild blueberries, use 1 cup cultivated blueberries as they are less juicy.

PEANUT BUTTER BANANA MUFFINS

PREHEAT OVEN TO 375 °F Prepare muffin tins - liner or lightly sprayed – unless Teflon coated In a medium sized bowl cream together: cup sugar ¼ cup vegetable oil ¾ cup peanut butter 2 eggs In a prep, whisk together: All-bran cereal 1/3 cup milk Mash: 3 large bananas Stir the bananas into the creamed mixture. Add the sour cream or buttermilk alternately with: Mix together: flour Use an ice-cream scoop to fill the muffin tins three quarters full. Bake 15 to 20 minutes.

BANANA MUFFINS

PREHEAT OVEN TO 375 °F Prepare muffin tins - liner or lightly sprayed – unless Teflon coated In a medium sized bowl cream together: 1 cup sugar ½ cup vegetable oil 2 eggs In a 2-cup measure, whisk together: ½ cup sour cream or buttermilk 1 tsp soda Mash: 3 large bananas Stir the bananas into the creamed mixture. Add the sour cream or buttermilk alternately with: Mix together: 2 cups all-purpose flour ½ tsp salt Use an ice-cream scoop to fill the muffin tins three quarters full. Bake 15 to 20 minutes. FoodNotes: 1. Optional additions:1/3 cup chocolate chips and/or ½ cup chopped nuts 2. ‘Healthier’ alternative – • Add 1 tsp vanilla to batter • Change the flour mixture to: 1 cup all-purpose, ¾ cup whole-wheat flour, ¼ cup of wheat germ • Stir in 1 cup blueberries to the flour mixture before adding to batter. • Bake 20 to 30 minutes.

Banana Bread

Preheat oven to 350°F Prepare loaf plan by lining bottom with waxed or parchment paper. In a large bowl, beat until mixture is light and fluffy: Add: ½ cup shortening or canola/sunflower oil 1 cup granulated sugar 2 eggs 1 cup bananas, mashed [2 or 3] Combine and then add: 1 tsp soda, and ½ cup sour cream Combine together and then stir in just until no trace of flour remains: 2 cups all-purpose flour ½ tsp salt 1/3 cup nuts, finely chopped [optional] Bake approximately 55 to 65 minutes, or until toothpick inserted into center of bread comes out clean. FoodNote: Any quick bread recipe can be baked in muffin tins instead.

Apple Bran Muffins

Preheat oven to 350°F. Line 12 (2½-inch) muffin cups with paper liners or spray with nonstick cooking spray. In a large bowl, combine together: 1 ½ cups all-purpose flour 2 tsp baking powder 1 tsp baking soda ½ tsp salt ¼ tsp ground nutmeg In a medium bowl beat with an electric mixer at medium speed until blended: ½ cup sugar 2 tbsp butter or margarine, softened Whisk in: 1 ½ cups Mott’s applesauce (or any unsweetened applescause) 2 egg whites 2 tbsp molasses Add and stir until moistened: 1 ½ cup wheat bran flakes cereal Stir applesauce mixture into flour mixture just until moistened. Spoon batter evenly into prepared muffin cups. Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Immediately remove from pan; cool on wire rack for 12 minutes. Serve warm immediately or cool completely and store. FoodNotes: 1. May use the entire egg, if desired. 2. 1 cup wheat bran may be substituted with 1 cup oat bran, OR I cup rice bran or ¾ cup rolled oats; however, it will affect the texture of the recipe because different brans absorb moisture differently. (Bran is the outer layer of a wheat or oat berry which is removed from refined grains in the milling process.) 3. Although the word “bran” appears in the phrase “bran flakes” and actual bran is in the flakes, you won’t be able to make a straight substitute for real bran because Bran Flakes cereal is a processed food and contains other ingredients that will affect the final flavour and texture of your recipe. 4. Ingredients of Kellogg’s Bran Flakes are: Whole grain wheat, wheat bran, sugar, corn and barley malt extract, salt, Vitamins and minerals: iron, thiamine hydrochloride, d-calcium pantothenate, pyridoxine hydrochloride, folic acid, zinc oxide. TRY: ¾ cup wheat bran, ½ cup rolled oats, and ¼ cup cornmeal.