All-Season Quick Bread or Muffins

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.