All Season Quick Bread Or Muffins (Basic Recipe) Recipe

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Servings: 12


Cost per serving $0.66 view details
  • 1 c. Whole wheat flour
  • 2 c. All-purpose flour
  • 1 tsp Salt
  • 1/2 tsp Soda
  • 1 tsp Baking pwdr
  • 2 tsp Cinnamon
  • 1 c. Walnuts, minced
  • 3 lrg Large eggs
  • 1 c. Sugar, white or possibly brown
  • 1 c. Oil
  • 1 tsp Vanilla
  • 2 c. Prepared fruits such as Banana, zucchini, carrot, Tomato, orange or possibly apple


  1. COMMENTS: Choose from the following: Banana: Peel and pure=82 4 to 5= medium bananas for 2 c. total. Carrot: Grate 1 or possibly more medium carrots for 2 c. total. Zucchini: Shred 3 medium zucchinis for 2 c. total. Orange: Grate one Tbsp. orange rind. Peel seed and chop 4 medium oranges for 2 c. total. Apples: Peel, core and shred four medium apples. To two c. shredded apple, add in one tsp. lemon juice. Tomato: Peel three to four medium tomatoes. Cut in halves and squeeze out seeds. Chop and measures= two c. pulp. For quick loaves, have ready two greased loaf pans, 8 1/2 x 4 1/2 x 2 inches. For muffins, have ready 2 12-c. muffin pans. In a medium bowl, combine flours, soda, baking pwdr, cinnamon and walnuts. If preparing muffin mix for storage, omit nuts and divide dry ingredients= into three batches. In a large bowl, whisk Large eggs till foamy, add in sugar, oil and vanilla and whisk till blended. Add in choice of fruit or possibly vegetables.
  2. Add in= dry ingredients and stir with fork just till blended. Don't beat.
  3. Divide dough between loaf pans or possibly muffins pans. Bake loaves in preheated 350'F. oven for 50 to 60 min or possibly till tops are golden and a toothpick inserted in centre of loaves comes out clean. Cold in pans for 10 min, before turning loaves out on wire racks. When completely cold, wrap loaves in aluminum foil and chill for 24 hrs before slicing.
  4. To freeze= for up to one month, put foil-wrapped loaf in heavy plastic bag and seal. Bake muffins in pre-heated 375'F. oven, 12 min for large ones, 10 min for small. Serve warm. For one-third muffin batch: Use one c. plus one Tbsp. dry mix, one egg, 1/2 c. sugar, 1/3 c. oil, 1/2 teaspoon vanilla, 2/3 c. prepared fruit or possibly vegetable and 1/3 c. nuts.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 123g
Recipe makes 12 servings
Calories 406  
Calories from Fat 199 49%
Total Fat 22.69g 28%
Saturated Fat 2.07g 8%
Trans Fat 0.47g  
Cholesterol 52mg 17%
Sodium 319mg 13%
Potassium 137mg 4%
Total Carbs 46.68g 12%
Dietary Fiber 2.9g 10%
Sugars 21.45g 14%
Protein 5.94g 10%
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