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All-Season Quick Bread or Muffins

 
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All-Season Quick Bread or Muffins recipe

Yield

4

servings

Prep

30

min

Cook

60

min

Ready

90

min

Trans-fat Free, High Fiber
 

Ingredients

1 cup whole-wheat flour
2 cups all-purpose flour
1 teaspoon salt
½ teaspoon baking soda
1 teaspoon baking powder
2 teaspoons cinnamon
1 cup walnuts
chopped
3 large eggs
1 cup sugar
white or brown
1 cup vegetable oil
1 teaspoon vanilla extract
2 cups fruit
prepared, such as banana, zucchini, carrot, tomato, orange or apple
*

Directions

Choose from the following: Banana: Peel and purée 4 to 5 medium bananas for 2 cup total. Carrot: Grate 1 or more medium carrots for 2 cups total. Zucchini: Shred 3 medium zucchini for 2 cups total. Orange: Grate one tablespoon orange rind. Peel seed and chop 4 medium oranges for 2 cups total. Apples: Peel, core and shred four medium apples. To two cups shredded apple, add one teaspoon lemon juice. Tomato: Peel three to four medium tomatoes. Cut in halves and squeeze out seeds. Chop and measures two cups pulp.

For quick loaves, have ready two greased loaf pans, 8½ x 8½ x 2 inches.

For muffins, have ready 2 12-cup muffin pans.

In a medium bowl, combine flours, soda, baking powder, cinnamon and walnuts.

If preparing muffin mix for storage, omit nuts and divide dry ingredients into three batches.

In a large bowl, whisk eggs until foamy, add sugar, oil and vanilla and whisk until blended.

Add choice of fruit or vegetables. Add dry ingredients and stir with fork just until blended.

Do not beat. Divide dough between loaf pans or muffins pans.

Bake loaves in preheated 350'F. oven for 50 to 60 minutes or until tops are golden brown and a toothpick inserted in centre of loaves comes out clean.

Cool in pans for 10 minutes, before turning loaves out on wire racks.

When completely cool, wrap loaves in aluminum foil and refrigerate for 24 hours before slicing.

To freeze for up to one month, put foil-wrapped loaf in heavy plastic bag and seal.

Bake muffins in pre-heated 375℉ (190℃)F. oven, 12 minutes for large ones, 10 minutes for small.

Serve hot.

For one-third muffin batch: Use one cup plus one tablespoon dry mix, one egg, ½ cup sugar, ⅓ cup oil, ½ teaspoon vanilla, ⅔ cup prepared fruit or vegetable and ⅓ cup nuts.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 270g (9.5 oz)
Amount per Serving
Calories 125656% of calories from fat
 % Daily Value *
Total Fat 78g 120%
Saturated Fat 9g 47%
Trans Fat 0g
Cholesterol 159mg 53%
Sodium 715mg 30%
Total Carbohydrate 41g 41%
Dietary Fiber 8g 32%
Sugars g
Protein 46g
Vitamin A 4% Vitamin C 1%
Calcium 9% Iron 34%
* based on a 2,000 calorie diet How is this calculated?

 

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