Brown Sugar Oat Muffins

From Taste of Home

Prep/Total Time: 30 min.
Yield: 12 Servings

Ingredients

1 cup old-fashioned oats
1 cup whole wheat flour
3/4 cup packed brown sugar
1/2 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 eggs
3/4 cup 2% milk
1/4 cup canola oil
1 teaspoon vanilla extract

Directions

In a small bowl, combine the first six ingredients. In another small bowl, beat the eggs, milk, oil and vanilla. Stir into the dry ingredients just until moistened.
Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 15-17 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 1 dozen.

Nutritional Facts 1 serving equals 192 calories, 7 g fat (1 g saturated fat), 37 mg cholesterol, 189 mg sodium, 30 g carbohydrate, 2 g fiber, 4 g protein.

Garlic Bread Seasoning from Our Best Bites

Text taken from the Our Best Bites Website

1/2 c. powdered Parmesan cheese
2 tsp. Kosher salt
2 Tbsp. garlic powder
2 tsp. oregano
2 tsp. basil
2 tsp. marjoram
2 tsp. parsley

Combine ingredients in a jar (preferably one with a sprinkle top) and shake.

Sprinkle on top of breadsticks or combine 1 1/2 Tbsp. seasoning with 1/2 c. of softened real butter and spread on a loaf of French bread (cut in 1/2 lengthwise). Wrap in foil and bake at 375 until butter’s melted. If you want, you could also pop it open-faced under the broiler for a few minutes so it gets brownish and crispy.

Orange Bread

This recipe comes from the book titled "Just Deserts and Other Treats for Kids to Make," by Marilyn Linton.

1/3 cup unsalted butter
1 cup sugar
rind of 1 orange, grated
2 eggs
1 1/2 cups all-purpose flour
1/2 tsp. salt
2 tsp. baking powder
1/4 cup orange juice

Glaze:
1/3 cup powdered sugar
1/3 cup orange juice

Heat oven to 350 degrees and lightly grease a loaf pan. In a large bown cream the butter and sugar. Stir in the orange rind and beat in the eggs one by one with a wire whisk or wooden spoon. Sift together the flour, salt and baking powder into antoher bowl. Mix the dry ingredients and the orange juice into the egg mixture bit by bit. For best results, begin and end with the dry ingedients. Pour the batter into a loaf pan and bake for 50 minutes or until a knife inserted in the center comes out clean.
For the glaze:
Put the sugar and orange juice into a small saucepan and cook, stirring, over low heat until the sugar dissolves and the glaze is hot. Pour the orange glaze over the loaf while it is still hot or warm. Allow it to cool before removing from the pan and slicing. Makes one loaf.

Coconut Bread

(from my sister)

4 eggs, well beaten
2 cups sugar
1 cup oil
2 tsp. coconut extract
3 cups flour
1/2 tsp. salt
1/2 tsp. baking soda
1/2 tsp. baking powder
1 cup buttermilk
1 cup coconut, shredded

Combine eggs, sugar, oil and coconut extract and mix well. In separate bowl sift together flour, salt, baking soda and baking powder and mix with wet ingredients. Stir in buttermilk and coconut. Pour into well greased loaf pans and bake at 350 degrees for 50 min. Makes two loaves.

Glaze:
(pour over bread after baking)

1 cup sugar
1/2 cup water
2 T. margarine
1 tsp coconut extract
Combine the sugar, water and margarine in a pot and heat til boiling. Then add the coconut extract. Prick top of loaves with a fork and spoon glaze over top. If you put the loaf on a plate, the sides and bottom of the break will absorb the excess glaze that runs off.

Cornbread

1 stick margarine, softened
1 c sugar
2 eggs
1 c yellow corn meal
1 1/2 c flour
2 tsp. baking powder
1/2 tsp. salt
1 1/2 c milk

Cream margarine and sugar. Add eggs and corn meal. Mix dry ingredients in separate bowl and add to corn meal mix alternately with milk. Bake at 375. Can bake in greased 8x8 dish( about 40 min)
or as muffins (about 20 min).

Orange Zucchini Bread

This is Kim Rolfe's recipe.

2 cups zucchini, grated
1/3 cup fresh orange juice
grated zest from 2 oranges
3 cups flour
2 tsp. baking powder
2 tsp. cinnamon
1 tsp. salt
3 eggs
1/2 cups vegetable oil
1/2- 1 cup granulated sugar
1/2 cup brown sugar
2 tsp. vanilla

Sift flour, baking powder, salt and cinnamon in large bowl. In separate bowl, beat eggs just until mixed. Add zucchini, orange juice, sugar, oil and vanilla. Stir til combined. Add flour mixture and stir gently. Don't over mix. Bake at 350 for 55-60 minutes.

To get rid of excess moisture from the zucchini give it a good squeeze in paper towels before adding. Also, this recipe makes great muffins. They bake for around 20 min. To give them an extra shot of sweetness throw in chocolate chips.

When I get more zucchini that I can use before it spoils, I grate it and freeze it. The amount I use most often in recipes is how much I put into each bag. So I have it pre-measured into the freezer ready to go. I just have to thaw it in the microwave and squeeze out the extra water.

Cranberry Zucchini Wedges-Taste of Home

1 can (20 oz) pineapple chunks
3 c flour
1 3/4 c sugar
1 tsp baking powder
1 tsp. baking soda
1 tsp. salt
3 eggs
1 c vegetable oil
2 tsp. vanilla extract
1 c tightly packed shredded zucchini (squeeze in paper towels to remove excess water)
1 c fresh or frozen cranberries, halved (I use craisins)
1/2 c chopped walnuts
powdered sugar

Drain pineapple, reserving 1/3 c juice (save remaining juice for another use). Place the pineapple and reserved juice in a blender; cover and process til smooth. Set aside. In a mixing bowl, combine the flour, sugar, baking powder, baking soda and salt. In a bowl, whisk the eggs, oil, vanilla and pineapple mixture; beat into the dry ingredients until blended. Fold in the zucchini, cranberries and nuts.
Pour into two greased 9 in. round baking pans. Bake at 350 for 30-35 min til toothpick near center comes out clean. Cool for 10 min before removing from pans to wire racks to cool completely. Just before serving, dust with powdered sugar.

2 cakes, 8 wedges each

These also work as muffins. 350 for approx. 20 minutes

Pumpkin Muffins

Ingredients:
1 ½ cups sugar
1 cup canned pumpkin
½ cup vegetable oil
½ cup water
2 eggs
1 2/3 cups all-purpose flour
1 tsp baking soda
¾ tsp salt
½ tsp ground cloves,
½ tsp cinnamon
½ tsp nutmeg
¼ tsp baking powder
½ cup chopped pecans, optional


Combine the sugar, pumpkin, vegetable oil, water, and eggs. In separate bowl combine the flour, baking soda, salt, spices and baking powder. Gradually add to pumpkin mixture and mix well. Fold in pecans by stirring them in gently with a spatula.
Pour into a greased muffin pan. Fill each tin 2/3 full. Bake at 350° for 20 minutes.

Banana Bread

This one is from my sister-in-law, Elizabeth Earl. It's a Mrs. Field's recipe.

3/4 cup butter/marg
1 1/2 cups light brown sugar
2 large eggs
3 cups mashed bananas (about 7 bananas)
1 tsp. vanilla
2 1/2 cups all purpose flour
1 1/2 tsp. baking soda
1/2 tsp. salt
1 cup chopped walnuts, optional

Cream butter and sugar. Add eggs, bananas, and vanilla. Continue beating while you sift flour, baking soda, and salt. Add dry ingredients to banana mixture. Add nuts. Bake at 350 for 60-70 minutes for a loaf, or about 20 min for muffins.