Breads, Muffins & Scones

[ladyseville]

Buttermilk Oatmeal Scones

2 cups All-purpose flour -- sifted
1 cup Rolled oats -- uncooked
1/3 cup Granulated sugar
1 tablespoon Baking powder
1/2 teaspoon Baking soda
1/8 teaspoon Salt
6 tablespoons Unsalted margarine; cold
1 cup Buttermilk

Preheat oven to 375 degrees; grease baking sheets. Combine the flour, oats, sugar, baking powder, baking soda and salt in a large bowl. Cut in the margarine with a pastry blender or process in a food processor until the mixture resembles coarse crumbs. Add the buttermilk; stir with a fork until a soft dough forms. Turn the dough out onto a lightly floured surface; knead 10 to 12 times. Roll out the dough to a 1/2-inch thick rectangle with a lightly floured rolling pin. Cut the dough into circles with a lightly floured 1 1/2-inch biscuit cutter. Place on the baking sheets. Brush the tops with buttermilk and sprinkle with sugar. Bake for 18 to 20 minutes, or until golden brown and a toothpick inserted in the center comes out clean. Remove from the baking sheets. Coll on wire racks for 10 minutes. Serve warm or cool completely.

[ladyseville]

Blueberry Oat Bran Scones

1 1/2 cups Oat bran
1 1/2 cups All-purpose flour
1/3 cup Light brown sugar -- packed
2 teaspoons Baking powder
1 teaspoon Cream of tartar
1/2 cup Butter
2 Eggs
1/3 cup Plain yogurt
1 teaspoon Vanilla extract
1 1/2 cups Blueberries

Preheat oven to 400 degrees; grease a baking sheet.

In a large bowl, mix the bran, flour, sugar, baking powder and cream of tartar together. Cut in the butter. In a separate bowl, mix the eggs, yogurt and vanilla extract. Blend into the dry ingredients. Fold in the blueberries carefully.

Pat into a circle on the baking sheet. Cut into wedges, wiping the knife each time. Bake for 20 to 25 minutes.

[Kitchen Witch]

BEER BREAD

3 cups flour
4 tablespoons sugar
2 teaspoons baking powder
1/4 teaspoon salt
12 ounces beer
1 stick butter (not margarine)

Preheat oven to 375 degrees. Mix flour, sugar, baking powder and salt together. Add beer and mix well. Spoon into two greased loaf pans. Melt butter and drizzle over top. Bake 45 to 50 minutes or until bread is golden and pick inserted in center comes out clean. Makes 2 medium loaves.

[ladyseville]

Bohemian Casserole Bread

2 cups rye flour
2-3/4 cups whole wheat flour
2 envelopes active dry yeast
1/2 cup lukewarm water (105°F)
1 teaspoon sugar
1/2 cup water
2 tablespoons butter or margarine
1 cup milk, scalded
1/3 cup firmly packed brown sugar
2 teaspoons salt
Melted butter or margarine

In a medium bowl, combine flours; set aside. In a large mixing bowl, dissolve yeast in water with sugar; let stand until foamy, about 5 minutes. Stir water and butter into scalded milk; cool to lukewarm (105°F). Add milk mixture, brown sugar, salt, and 1/2 cup flour mixture to dissolved yeast; beat until smooth. Beat in enough remaining flour mixture to make a stiff batter. Cover; let rise in a warm, draft-free place until doubled, about 45 minutes. Stir batter down; let rise for 20 minutes.

Preheat oven to 400°F. Spray 2-1/2 quart casserole with non-stick vegetable spray. Stir batter down; place in prepared casserole. Bake 35 to 40 minutes or until tester inserted in center comes out clean. Remove from casserole; cool completely on a wire rack.

Makes 1 loaf

[Kitchen Witch]

Jalapeño Corn Muffins
12 muffins

No Stick® Cooking spray
1/2 cup Light Corn Syrup
1 cup all purpose flour
1 cup yellow corn meal
2 teaspoons baking powder
1/4 teaspoon salt
2 eggs
1/4 cup Corn Oil
1 cup canned whole kernel corn, drained
1 cup (4 ounces) shredded Monterey Jack cheese
2 Tablespoons seeded chopped jalapeño peppers, fresh or pickled*

Pre-heat oven to 400°F. Spray 12 (2 1/2 -inch) muffin pan cups with cooking spray.
In medium bowl combine flour, corn meal, baking powder and salt.
In large bowl combine eggs, corn syrup and corn oil.
Stir in flour mixture until just blended. Stir in corn, cheese and peppers.
Spoon batter into prepared muffin pan and bake at 400°F for 15 to 20 minutes or until lightly browned and firm to touch.
Cool in pan on wire rack 5 minutes; remove from pan.

* wear rubber gloves when working with hot peppers or wash hands in warm soapy water after handling. Avoid touching face or eyes.

[Kitchen Witch]

APPLE CHEESE MUFFINS

1/2 cup margarine, 1/2 cup sugar, 2 eggs, 1.1/2 cups flour, 1 tsp baking soda
1/2 tsp salt, 3/4 cup rolled oats, 2/3 cup grated sharp cheese, 1/4 cup milk
1 cup apple pie filling, chopped apple or applesauce, 1/2 cup nuts

Preheat oven to 375oF, prepare pans. Cream margarine & sugar. Add eggs & beat
well. Sift flour, soda & salt & stir into creamed mixture. Stir in oats,
apple cheese & nuts, mixing well. Add milk last. Spoon into pans & bake for
20-25 mins or until done. Makes 18 muffins.

[Kitchen Witch]

RHUBARB NUT BREAD

1-1/2 cups brown sugar
2/3 cup salad oil
1 egg
1 cup buttermilk
1 teaspoon baking soda
2-1/2 cups flour
1-1/2 cups diced fresh rhubarb
1/2 cup chopped nuts
Topping:
1/2 c sugar
1 T butter

Combine brown sugar, oil, egg, buttermilk, soda, flour, rhubarb and nuts. Pour into 2 greased and lightly floured loaf pans. Mix topping ingredients together and sprinkle over batter. Bake at 350° for 1 hour.

[ladyseville]

Banana Walnut Coffee Cake

Topping:
1 1/2 C. chopped walnuts
1/3 C. sugar
1 T. ground cinnamon

Banana Batter:
2 C. all-purpose flour
1 T. baking powder
1/4 t. salt
1 C. unsalted butter softened
2 C. sugar
2 eggs
1 C. sour cream
2 ripe bananas, mashed
1 firm banana, for slicing
1 T. pure vanilla extract
confectioners' sugar (optional)

Preheat the oven to 350°F. Butter a 10-inch tube pan; dust with flour, tapping out the excess, and set aside.

To make the walnut and sugar sprinkle, combine the walnuts, sugar, and cinnamon in a small bowl and set aside.

To make the banana batter, sift together the flour, baking powder, and salt onto a sheet of waxed paper and set aside.

In a large bowl, cream the butter with an electric mixer on high speed until it is light. Gradually beat in the sugar and continue beating until light and fluffy. Change the mixer speed to medium. Beat in the eggs, one at a time, beating well after each addition, then beat in the sour cream, mashed bananas, and the vanilla.

Change speed to low. Beat in the flour mixture, just until blended.

Spoon half of the batter into the prepared pan. Scatter half of the walnut and sugar sprinkle over the batter. Thinly slice the third banana over the batter. Top with the remaining batter and scatter the remaining walnut and sugar sprinkle over the top.

Bake until a skewer inserted halfway between the sides and the tube of the pan comes out clean, about 1 hour and 15 minutes. Let cool in the pan on a wire rack for 20 minutes. Carefully loosen the cake from the sides and tube of the pan, then invert onto a wire rack and turn right-side-up. Serve warm or cool, sprinkled with sifted confectioners’ sugar, if desired.

This recipe yields one 10-inch tube cake.

[ladyseville]

Heath Bar Coffee Cake

2 C. all purpose flour
1 C. (packed) dark brown sugar
1/2 C. sugar
1 stick unsalted butter, room temperature
1/2 t. salt
6 1.4 oz. Heath Bars, chopped
1 C. chopped pecans or walnuts
1 t. baking soda
1 C. buttermilk
1 large egg
1 T. vanilla extract
1 T. Kahlua liqueur, optional

Preheat oven to 350°F. Butter 13 x 9 x 2-inch glass baking dish. Using electric mixer, beat first 5 ingredients in large bowl on low speed until mixture resembles coarse meal. Transfer 3/4 cup butter-sugar mixture to medium bowl; mix in toffee and pecans.

Set aside. Stir baking soda into remaining butter-sugar mixture in large bowl. Add buttermilk, egg and vanilla, beating until just combined. Transfer batter to prepared dish.

Sprinkle toffee topping evenly over batter. Bake until topping is golden brown and toothpick inserted into center of cake comes out clean, about 35 minutes.

Cool completely in baking dish. Cut into 16 squares.

Store in airtight container at room temperature.

[Kitchen Witch]

BANANA OAT MUFFINS
(Makes 1 dozen)

2 cups all-purpose flour
1/3 cup whole wheat flour
1/3 cup rolled oats (not quick-cooking oats)
1 teaspoon baking soda
11/2 teaspoons baking powder
1 cup mashed ripe bananas
2 tablespoons granulated fructose
1/4 cup egg substitute or 1 egg, beaten
1/2 cup skim milk
1/4 cup canola oil or melted margarine
1/3 cup chopped walnuts
1/3 cup golden raisins, optional

Preheat oven to 375 degrees. Spray a 12-cup muffin pan with nonfat cooking spray or use a nonstick pan.

In a large bowl, whisk the flours, oats, baking soda and baking powder together thoroughly. Set aside.

On a large plate, mash bananas with a fork. Sprinkle fructose over the bananas and mix together thoroughly. Scrape bananas into a bowl. Add egg substitute, milk and oil. Mix well. Stir in the walnuts and raisins, if using. Add this mixture to the dry ingredients and stir until completely mixed.

Fill each muffin cup half full and distribute the remaining batter evenly among the muffins. Bake for 20 minutes or until a knife inserted in the center comes out clean. Remove from oven. Cool on rack.

[Kitchen Witch]

BANANA WALNUT BUTTERMILK BREAD

1 ½ c. sugar
½ c. unsalted butter, softened
2 large eggs
4 very ripe banana, mashed
1 t. vanilla
1 t. baking soda
1/3 c. buttermilk
1 ½ c. flour
1 c. finely chopped walnuts

Preheat oven to 350* F. Cream sugar and butter; add eggs, one at a time, beating well after each addition. Beat in mashed bananas and vanilla and continue beating until mixture is smooth. In measuring cup, stir baking soda into buttermilk and add to banana mixture until it is just combined. Pour batter into greased and floured 9 X 5-inch loaf pan. Bake for 1 hour and 15 minutes or until cake tests done. Transfer to bread rack and let it cool in the pan 10 minutes before removing from pan and cooling completely on wire rack.

[ladyseville]

Streusel-Topped Cinnamon Chips Muffins

1 egg
3/4 C. milk
1/3 C. vegetable oil
1-3/4 C. all-purpose flour
1/3 C. sugar
3 t. baking powder
1/2 t. salt
1-2/3 C. (10-oz. pkg.) Hershey's Cinnamon Chips

Heat oven to 400°F. Line muffin cups (2-1/2 inches in diameter) with paper bake cups.

Beat egg in bowl. Stir in milk and oil. Combine flour, sugar, baking powder and salt; add to egg mixture, stirring just until dry ingredients are moistened. Gently stir in chips. Fill muffin cups 2/3 full with batter. Sprinkle with Streusel Topping.

Bake 20 minutes or until golden. Cool in cups 5 minutes; remove. Serve warm.

12 to 14 muffins.

Streusel Topping: Combine 1/4 cup all-purpose flour, 2 tablespoons sugar and 2 tablespoons softened butter or margarine; mix with fork until crumbly.

[ladyseville]

Old-Fashioned Molasses Muffins

1/4 C. of ONE of the following: butter, margarine or shortening
3/4 C. molasses
2 1/4 C. unsifted all-purpose flour
1 C. buttermilk
1 t. baking soda
1/4 t. salt
2 t. ground cinnamon
1/4 t. ground cloves
2 t. ground ginger

Beat shortening and molasses together until fluffy. Add flour, buttermilk, soda, salt, cinnamon, cloves and ginger, stirring together just until smooth. Spoon into 12 muffin cups that have been greased and floured. Bake at 350 degrees for 20-25 minutes. Cool on wire rack. Makes 12 muffins.

[ladyseville]

Strawberry and Cream Cheese Filled Muffins

Nonstick cooking spray
1/4 C. (2 ounces) 1/3-less-fat cream cheese
2 T. strawberry preserves
2 1/4 C. all-purpose flour
1/3 C. sugar
2 t. baking powder
2 t. poppy seeds
1/2 t. baking soda
1/4 t. salt
1 1/4 C. low-fat buttermilk
3 T. vegetable oil
2 large egg whites
1 large egg

Preheat the oven to 375° F. Spray 12 muffin cups with nonstick cooking spray; set aside.

In a small bowl, combine the cream cheese and strawberry preserves until smooth.

Lightly spoon the flour into dry measuring cups; level with a knife. In a medium bowl, combine the flour, sugar, baking powder, poppy seeds, baking soda and salt. Make a well in the center of the mixture. In a separate bowl, whisk together the buttermilk, oil, egg whites and egg. Add the egg mixture to the well in the flour mixture and stir just until moist.

Spoon the batter into 12 muffin cups coated with cooking spray, filling one-third full. Top each with about 1 teaspoon cream cheese mixture; divide the remaining batter evenly over the cream cheese mixture.

Bake for 25 minutes or until muffins spring back when touched lightly in center. Remove the muffins from pans immediately, and place on a wire rack.

Makes 1 dozen

[Kitchen Witch]

Double Chocolate Bread
Yield: 12 Servings

1 1/2 c flour
3/4 c dutch process cocoa
2 ts double acting baking powder
1/2 ts baking soda
1/4 ts salt
1 stick butter; softened
1 c sugar
2 eggs
1/2 c sour cream
4 oz unsweetened chocolate; chopped

Preheat oven to 350 degrees. Lightly butter add flour 9 by 5 by 3 inch pan and set aside. Sift together flour, cocoa, baking powder, baking soda and salt; set aside. Beat butter and sugar together until light and fluffy. Add the eggs, one at a time, beating about 1 minute after each addition. Add sifted ingredients alternately with the sour cream and chocolate chunks, beginning and ending with the dry ingredients. (The batter will be quite thick.) Turn batter into prepared loaf pan and bake 1 hour to 1 hour and 15 minutes. To test, stick a toothpick in the center; bread is ready when toothpick comes out clean. Let cool in pan 15 minutes and remove. Makes
one loaf.

[ladyseville]

Strawberry-Pecan Scones

2 C. all-purpose flour
1/4 C. sugar
2 t. baking powder
1/2 t. baking soda
1/4 t. salt
3 T. margarine, chilled and cut into small pieces
1 (8-oz.) carton vanilla low-fat yogurt
Nonfat vegetable cooking spray
1/4 C. no-sugar-added strawberry or raspberry spread
2 T. finely chopped pecans

Combine first 5 ingredients in a bowl; cut in margarine with pastry blender until mixture resembles coarse meal. Add yogurt to dry ingredients, stirring just until dry ingredients are moistened. (Dough will be sticky.)

Turn dough out onto a lightly floured surface; with floured hands, knead 4 to 5 times. Pat dough into an 8-inch circle on baking sheet coated with cooking spray. Cut dough into 12 wedges, cutting to but not through bottom of dough; make a small slit in center of each wedge.

Place 1 teaspoon strawberry spread on top of each slit; sprinkle with pecans. Bake at 400° F. for 13 minutes or until golden. Serve warm.

Makes 1 dozen.

[ladyseville]

Saucer Scones

1 C. bleached all-purpose flour
2 t. granulated sugar
2 t. baking powder
1/4 t. salt
1/2 C. plus 2 T. whipping cream
1 egg, lightly beaten
1/4 C. milk

Preheat to 425° F. Line a baking sheet with parchment paper or grease it. In a medium bowl, whisk flour, sugar, baking powder and salt together. Make a well in center of flour mixture; add cream. Stir with a wooden spoon until mixture just forms a dough. Don't overbeat or scones will be heavy.

Dust hands with flour and kneed dough gently on a lightly floured surface several times. Roll out dough 1/4-inch thick. Dip a 2-inch round biscuit cutter into flour, shake off excess and push straight down to cut dough. (If you twist the cutter, chances are the scones will not rise properly.) Place scones on the baking sheet.

In a small bowl, mix egg and milk together for the glaze; brush over the top of each scone. Bake until golden brown, about 12 minutes.

Traditional Tea Scones:
Follow the recipe for Saucer Scones, but instead of rolling out dough, shape it into an 8-inch circle. With a sharp knife, cut the dough into 8 wedges. Place on a baking sheet and bake until golden brown, about 12 minutes.

Golden Triangle Tea Scones:
Follow the recipe for Traditional Tea Scones, adding 1/4 cup whole or coarsely chopped cranberries, 1/4 cup whole or coarsely chopped golden raisins and 1 teaspoon grated orange zest to the flour mixture. Proceed as directed, cutting dough into 8 wedges.

[ladyseville]

Coconut Cream Muffins

2 eggs
1 tablespoon rum
3 tablespoons melted margarine
1 cup coconut cream
1 cup coarsely shredded coconut
3/4 cup chopped pineapple
2 teaspoons baking powder
1/2 cup sugar
1 3/4 cup flour

Preheat oven to 400° F., prepare pans.

Put the first six ingredients into a bowl and mix well. Add the dry ingredients and blend until just mixed.

Spoon into pans, sprinkle a little coconut on top of each muffin.

Bake for about 20 mins.

Makes 12 muffins.

[Southern Belle 2067]

Does any one have a recipe for banana walnut loaf bread with no milk of any kind in it? Also no sour cream or cream cheese?

[ladyseville]

Extreme Banana Nut Bread 'EBNB'

2 cups all-purpose flour
1 teaspoon salt
2 teaspoons baking soda
1 cup butter or margarine
2 cups white sugar
2 cups mashed overripe bananas
4 eggs, beaten
1 cup chopped walnuts

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9x5 inch loaf pans.

Sift the flour, salt and baking soda into a large bowl. In a separate bowl, mix together the butter or margarine and sugar until smooth. Stir in the bananas, eggs, and walnuts until well blended. Pour the wet ingredients into the dry mixture, and stir just until blended. Divide the batter evenly between the two loaf pans.

Bake for 60 to 70 minutes in the preheated oven, until a knife inserted into the crown of the loaf comes out clean. Let the loaves cool in the pans for at least 5 minutes, then turn out onto a cooling rack, and cool completely. Wrap in aluminum foil to keep in the moisture. Ideally, refrigerate the loaves for 2 hours or more before serving.

** I know the recipe calls for 60 to 70 minutes of baking time but mine was ready in about 45 minutes. I would check on it at 45 minutes just to make sure it does over cook and come out dry.