Zucchini Muffins

Zucchini muffins are so much better than they sound...yes, you can get an extra helping of vegetables during breakfast or for a quick snack.   I got this recipe from tasteofhome.com and it's yummy!!!  I even substituted some whole wheat flour in with the all-purpose to get it an added extra healthiness.




Also to prep the zucchini, I just wash up and shred it with the skins and all to add to this recipe!!!

Ingredients:















3/4 cup all-purpose flour
1/2 cup sugar
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1 egg
1/4 cup canola oil
1 cup finely shredded unpeeled zucchini
1/2 cup chopped walnuts (opt)
1/4 cup dried currants or chopped raisins

Method:















In a bowl, combine the first six ingredients.















Combine the egg and oil and add to mixture.















Stir eggs and oil into dry ingredients just until moistened.















Add in shredded zucchini, raisins, and walnuts.

Fold them in.

Coat muffin cups with cooking spray or use paper liners; fill three-fourths full with batter. Bake at 350° for 22-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Yield: 6 muffins.

Oatmeal Muffins

These are some really hearty muffins that my mom used to make for us as kids.  Now that I'm a little older I like to make them a little "healthier," so I substitute the buttermilk for a lower fat milk and use a mixture of wheat or oat flour with my regular unbleached all-purpose flour.  I like them best when they are warm so I will eat one right away with a pat of "I Can't Believe it's Not Butter."  The freeze really well so you can make up a batch and take single ones out as you want them.

Ingredients:

1 1/3 cup old fashioned rolled oats
1 1/3 cup buttermilk
1 1/3 cup sifted flower
1/2 cup sugar
2 Tbsp oil
1/2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 whole egg

Method:

Combine rolled oats with buttermilk.  Let stand 15 minutes.

Sift flour, sugar, baking soda, baking powder, and salt together into a large mixing bowl.

Make a well in the center of dry ingredients.

Combine egg and oil with oat/milk mixture.

All all at once to dry ingredients, stirring until barely moistened.  

Fill lightly oil muffin tins 2/3 full.  Bake in preheated oven at 400 F for 17-20 minutes.

Makes 12 muffins...

Quick and Easy Breadsticks

I was looking for a really quick breadstick recipe to add to my pasta meal the other day and as I searched online I found this recipe on food.com.  These breadsticks are super soft and chewy and great to make if you don't have a whole lot of time.  

Ingredients:

1 cup warm water
3 tablespoons brown sugar
1 teaspoon salt
1/4 cup oil
3 cups bread flour
2 1/2 teaspoons yeast

Method:

Mix together all of the ingredients.  You can use either a bread machine, a mixer or do it by hand (like I do because it's all I got and I'm lucky to have two of them!.

Roll out the dough on a light floured surface into a 10x12 inch rectangle.

Cut into strips about 3/4 inch wide. Give each strip a twist and place on a greased cookie sheet. Let rise for at least 20 minutes or more if you have time. ( I like to cover them with a light towel and set near a warm oven to help them raise.)

Bake at 375 F for 10-15 minutes. 

Brush with butter and sprinkle with garlic salt and parmesan cheese.  (You could make these sweet as well by sprinkling on cinnamon sugar and icing!!!)

Poppy Seed Muffins

This is my Aunt Brenda's amazing Orange Poppyseed Bread recipe and it's a huge family favorite. You can easily make the topping to be orange or lemon flavored as the muffins themselves are not flavored. This recipe is perfect for making large loaves all the way down to mini muffins. They come out super moist and the sugary drizzle that goes on top soaks in a bit and then crystalizes on top. Perfect for brunches or large family breakfasts or freeze some of them and bring them out a few at a time.

Ingredients:

3 cups flour

2 1/2 cups sugar

1 1/2 tsp salt

1 1/2 tsp baking powder

1 1/2 cups milk

3 eggs

1 1/8 cup vegetable oil

1 1/2 tsp vanilla

1 1/2 Tbsp poppy seeds

1 1/2 tsp almond extract

Topping:

3/4 cup sugar

1/4 cup orange or lemon juice

1/2 tsp almond extract

1/2 tsp vanilla

2 tsp melted butter

Mix all together and brush or spoon on warm bread.

Method:

Sift together flour, sugar, salt, and baking powder.

Add in milk, eggs, oil, vanilla, poppyseeds, almond extract.

Beat for 2 minutes (preferably with a hand mixer but if you feel like getting a work out use an old fashion whisk.)

Add to greased baking tins - mini muffins (approx 7-8 dozen), regular muffins (3-4 dozen), mini loaves (3-4), or regular loaves (2)

Bake at 350 F for the following times for the appropriate pans:

• Mini muffin pans - 10-12 minutes
• Regular muffin pans - 20-22 minutes
• Small loaf pans - 1 hour
• Regular loaf pan - 1 1/4 hours

Let pans sit for 2-3 minutes after removing from the oven. Remove from pans and set on cooling racks. Brush or spoon topping on bread after you take bread out of the oven while still warm.

Moist Pumpkin Bread

Pumpkin is great to eat anytime of the year, not just at Halloween or Thanksgiving. I found this amazing pumpkin bread recipe online (www.food.com) and it is AMAZING! It is so moist and super easy to make. I used my own homemade pumpkin puree, but if the canned pumpkin is available that works great as well. Warm or cold this bread tastes great with a generous pat of butter or on its own.

Ingredients:

1 cup brown sugar
2 eggs
1/2 cup vegetable oil
1/3 cup water
1 (15 ounce) pumpkin puree
1 3/4 cups plain flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1/4 teaspoon nutmeg
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice

Method:

In a medium size bowl beat eggs and mix with sugar, oil, water and pumpkin.

In another bowl mix flour, baking soda, baking powder, salt, nutmeg, cinnamon and pumpkin pie spice.

Combine wet ingredients with dry ingredients

Fold in until just blended. Do NOT overmix.

Grease and flour an 8.5" x 4.5" loaf pan.

Pour mix into the pan.

Bake in a 325 degree oven for 50 to 60 minutes. Check doneness by sticking a long wooden skewer into loaf. If it comes out clean it is done.

Wrap and store until next day for serving to keep it moist. It is okay if the bread "sweats" in the plastic wrap.

(I found this receipe on www.food.com.)

Corn Bread Muffins

I wanted to find something new to add to our Thanksgiving dinner this year and what could be more America than corn bread! I used to go to a restaurant in South Falls, South Dakota that made the most amazing cornbread muffins that actually had whole pieces of sweet corn in it, so I found a cornbread recipe and tweaked it a bit to make these. I love to slather them up with butter and honey.

Ingredients:

1/4 cup vegetable oil

2/3 cup white sugar

1/4 cup honey

2 eggs

1/2 tsp salt

1 1/2 cup cornmeal/polenta

1/2 tsp baking powder

1/2 cup milk

3/4 cup thawed corn kernals (or canned)

Methods:

Preheat oven to 400 F/200C. Grease 12 muffin cups.

In large bowl, mix together oil, sugar, honey, eggs, and salt. Mix in flour, cornmeal/polenta, and baking powder.

Blend thoroughly.

Add milk and corn.

Stir in gently.

Pour into muffin cups and back for 20-25 minutes.

They taste best when served warm.

Auntie Anne's Pretzels

While living abroad there are lots of foods that I have come to miss that seem to only be available back in the States. One of my fellow American friends really missed the Auntie Ann's Pretzels and I happened to find a recipe claiming to be just like the ones we could get back home so I tried it out. She said they tasted almost like the real thing. So if you can't venture off to the mall to pick one up for yourself, go ahead and make your very own batch at home.

Ingredients:

1 1/2 cup warm water
1 1/8 tsp active dry yeast
2 Tbsp brown sugar
1 1/8 tsp salt
1 cup bread flour
3 cups regular flour
2 cups warm water
2 Tbs. baking soda
To taste coarse salt
2−4 Tbs. butter (melted)

Method:

Sprinkle yeast on lukewarm water in mixing bowl; stir to dissolve. Add sugar, salt, and stir to dissolve; add flour and knead dough until smooth and elastic. Let rise at least 1/2 hour.

While dough is rising, prepare a baking soda water bath with 2 cups warm water and 2 Tbs. baking soda. Be certain to stir often.

After dough has risen, pinch off bits of dough and roll into a long rope (about 1/2 inch or less thick).

Then shape the rope into a pretzel.

Dip pretzel into soda solution and place on greased baking sheet. Allow pretzel to rise again.

Bake in a 450 degree (F) / 230 degree (C) oven for about 10 minutes or until golden. Brush with melted butter and enjoy!

***Note - Toppings ideas:
After you brush with butter try sprinkling with coarse salt. For Auntie Anne's famous cinnamon sugar, try melting a stick of butter in a shallow bowl (big enough to fit the entire pretzel) and in another bowl, make a mixture of cinnamon and sugar. Dip the pretzel into the butter, coating both sides generously. Then dip again into the cinnamon mixture.