Banana Bran Muffins

1 cup whole bran cereal
2/3 cup milk
1 large banana -- mashed
1 egg -- beaten
1/4 cup cooking oil
1 1/2 cups flour
1/2 cup brown sugar -- packed
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon cloves

In large bowl, stir together cereal, milk and banana. Let stand 2 minutes or until cereal is soft. Add oil and egg; mix well. Stir dry ingredients into bran mixture only until moistened. Spoon into greased muffin cups. Bake at 375F for 25 to 30 minutes.
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Pumpkin Muffins

1/2 cup oil
1/3 cup molasses
1 cup pumpkin
1 egg
1 3/4 cups unbleached flour
3/4 cup brown sugar -- packed
1/2 teaspoon baking soda
1/2 teaspoon baking powder
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cloves
1/4 teaspoon ginger

Preheat oven at 350. Prepare 8 muffin pans with cooking spray and flour. In a mixing bowl, combine oil, molasses, pumpkin, and egg white. In another mixing bowl, combine flour, sugar, salt, baking soda, baking powder, cinnamon, nutmeg, cloves, and ginger. Mix wet ingredients with dry ingredients just until moistened. Use an ice cream scoop to fill muffin pans two thirds full. Bake for 15 minutes.
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Bran Loaf

2 cups flour
1 teaspoon salt
2 teaspoons baking soda
1 cup brown sugar
2 cups butter milk
2 cups bran flakes
1 cup raisins

Mix flour, salt and baking soda. Add sugar and milk, mix well. Fold in bran flakes and raisons. Bake at 350* for 1 hour in a loaf pan.
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Bunch of Bran Muffins

5 cups flour
5 teaspoons baking soda
1 tablespoon salt
2 cups brown sugar
3 cups all bran cereal
2 cups raisins
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3 eggs
1 cup oil
1/4 cup molasses
1 quart buttermilk
1 1/2 cups water

Mix all the dry ingrediants together. Beat the eggs, oil and molasses together. Add the buttermilk and the water. Add the dry ingrediants to the wet mixture. Bake at 400* for 15 minutes. Notes' you can keep this mixture in the fridge and just take out what you need to bake fresh every day.
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Blueberry Bran Muffins

3 cups natural bran
2 cups whole wheat flour
1/2 cup sugar
1 tablespoon baking powder
1 teaspoon baking soda
2 eggs -- beaten
2 cups butter milk
1/3 cup oil
1/2 cup molasses
1 cup blueberries

In a large mixing bowl, mix together bran, flour, sugar, baking powder and soda. In another bowl, combine eggs, buttermilk, oil and molasses;
pour into bran mixture and stir just enough to moisten. Fold in blueberries. Bake at 325* for about 25 minutes, or until firm to the touch.

NOTES : A very good, low fat treat!
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Blueberry Muffins

1/4 cup vegetable shortening -- solid
2 large eggs
2 cups all-purpose flour
2 1/2 teaspoons baking powder
2 tablespoons sugar
1 orange -- juice and rind
1/2 cup milk
1/2 cup orange juice
1 cup blueberries

Grate the orange peel and set aside. Squeeze orange; you will need 1/2 cup juice. Cream shortening in mixing bowl. Add eggs and mix well. . Sift flour, baking powder and sugar together; stir in orange peel.
Add flour mixture, milk and orange juice alternately to shortening. Stir well after each addition. Batter will be stiff. Fold in blueberries. Grease small muffin cups or use paper liners. Fill each 1/2 full of batter. Bake in preheated 375-degree oven for about 20 minutes or until browned.
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Carrot & Banana Muffins

1 1/2 cups raisins
1 1/2 cups all-purpose white flour
1 cup oat bran
1/2 cup toasted wheat germ
2 teaspoons ground cinnamon
1/4 teaspoon ground allspice
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
4 large egg whites
1 cup packed brown sugar
1 cup mashed bananas
1/2 cup low-fat milk
1/4 cup canola oil
1 teaspoon pure vanilla extract
2 cups grated carrots
1/3 cup chopped walnuts

Preheat oven to 400°F. Lightly oil 18 muffin cups or coat with nonstick cooking spray. In a small bowl, cover raisins with hot water; let soak for 5 minutes. Drain and set aside.
In a large mixing bowl, whisk flour, oat bran, wheat germ, cinnamon, allspice, baking powder, baking soda and salt; set aside.
In a medium bowl, whisk egg whites until frothy. Add brown sugar and whisk until it has dissolved. Mix in bananas, milk, oil and vanilla.
Make a well in the center of the dry ingredients. Add the wet ingredients; stir with a rubber spatula just to moisten the dry ingredients. Gently stir in carrots and the drained raisins. Spoon the batter into the prepared muffin cups and sprinkle with nuts. Bake for 15 to 20 minutes, or until the tops spring back when touched lightly. Cool on a wire rack.
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Carrot Pumpkin Muffins

1 1/2 cups whole wheat flour
1 1/2 teaspoons pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon baking powder
1 egg
1 cup canned pumpkin
3/4 cup honey
2 tablespoons apple sauce
1 tablespoon oil
1 cup carrots -- shredded

Preheat oven to 350*. Coat a 12 cup muffin pan with nonstick spray, or use paper muffin cups. In a large bowl, mix flour, spice, baking soda and powder. In a medium bowl, whisk egg, pumpkin, honey, applesauce and oil until smooth. Add to flour mixture and stir until combined. Fold in carrots. Spoon into muffin pan. Bake for about 25 minutes, remove from pan and cool on a rack.
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Sour Cream Muffins

2 cups all-purpose flour
1 tablespoon baking powder
1/8 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sugar
1/4 cup stick margarine -- melted
1/2 cup fat-free sour cream
1 egg
3/4 cup skim milk

Preheat oven to 400°F. Coat 12 muffin cups with no-stick cooking spray. Combine flour, baking powder, soda, salt and sugar in medium mixing bowl; stir to blend. Combine remaining ingredients in small mixing bowl; stir to blend.
Add liquid ingredients to dry ingredients; stir just until blended (batter will be slightly lumpy). Spoon batter into muffin cups. Bake 15 to 20 minutes or until golden brown. Makes 12 muffins. Blueberry or Raspberry Muffins: Gently fold 1 cup fresh or frozen (thawed and drained) berries into batter.
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Scones

1/3 cup margarine or butter
1 3/4 cups all purpose flour
3 tablespoons sugar
2 1/2 teaspoons baking powder
1/2 cup currants or raisins
5 tablespoons cream
1 egg beaten

Heat oven to 400*. Cut margarine int flour, sugar baking powder and salt with pastry blender until mixture resembles fine crumbs. Stir in 1 egg, the currants and just enough half and half so dough leaves side of bowl. Turn dough onto lightly floured surface. Knead lightly 10 times. Roll or pat 1/2 inch thick.
Cut with floured 2-inch round cutter.or cut into diamond shapes with sharp knife. Place on ungreased cookie sheet; brush dough with 1 egg. Bake until golden brown. 10 to 12 minutes. Immediately remove from cookie sheet; cool. Split scones. Spread with margarine and serve with strawberry preserves if desired. Yield: 15 scones
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Buttermilk Bran Muffins

1/4 cup canola oil
1 egg
1 cup buttermilk
1/4 cup chopped raisins or walnuts
2 cups raisin bran cereal
1 1/4 cups unbleached flour
3/4 cup sugar
1 1/4 teaspoons baking soda

In a medium bowl, mix the oil, egg substitute, buttermilk, raisins or walnuts and the cereal. Cover and refrigerate for 1 hour. In a large bowl, whisk the flour, sugar and baking soda. Stir the dry ingredients into the buttermilk mixture.
Coat a 12-cup muffin pan with nonstick spray. Spoon the batter into the muffin cups, filling each 2/3 full. Bake at 400 degrees until a toothpick inserted in the center of a muffin comes out clean, about 20 minutes. Place the muffin pan on a wire rack and allow the muffins to cool in the pan for 5 minutes.
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Bran Muffins

3 cups bran cereal
1 cup raisins
1/2 cup oil
1 cup boiling water
2 eggs
2 cups buttermilk
1/4 cup molasses
2 1/4 cups flour
4 teaspoons sugar
2 1/2 teaspoons baking soda
1/2 teaspoon salt

Mix bran, raisins, oil and boiling water. Let Cool. Mix eggs, buttermilk, and molasses. Add to first mixture. Add sugar, flour, baking soda and salt. Let stand 15 min. to an hour. Bake at 400 for 20-25 min.
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Buttermilk Apple Bran Muffins

1/4 cup canola oil
1 egg
1 cup buttermilk
1/2 cup diced apple
2 cups raisin bran cereal
1 1/4 cups flour
3/4 cup sugar
1 1/4 teaspoons baking soda

In a medium bowl, mix the oil, egg , buttermilk, apples and the cereal. Cover and refrigerate for 1 hour. In a large bowl, whisk the flour, sugar and baking soda. Stir the dry ingredients into the buttermilk mixture.
Coat a 12-cup muffin pan with nonstick spray. Spoon the batter into the muffin cups, filling each 2/3 full. Bake at 400 degrees until a toothpick inserted in the center of a muffin comes out clean, about 20 minutes.
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Blueberry Oatmeal Muffins

1 cup oatmeal
1 cup sour milk, [1 cup milk & 1 tbsp. vinegar]
1 cup flour
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 cup brown sugar
1 egg -- beaten
1/4 cup melted margarine
1 cup fresh or thawed & drained blueberries
In a small bowl, combine oatmeal and sour milk. Let stand. Combine flour, baking powder, soda and brown sugar. Stir well to blend. Add eggs and margarine to oat mixture, mix well. Add wet ingredients all at once to dry ingredients. Mix carefully 20 - 25 big strokes, just until mixed. Gently fold in berries. Fill well greased muffin tins 3/4 full. Bake at 400* for 15 - 20 minutes.
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Sour Cream Peach Muffins

2 eggs
1/2 cup melted butter
1 cup sugar
1 cup sour cream
2cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup fresh peaches, coarsely chopped

Mix together eggs, melted butter, sugar and sour cream. Sift together dry ingredients and add peaches. Fold peaches and flour mixture into egg mixture just until blended. Line muffin tins with paper liners, spoon in mixture. Bake in preheated 350 degree oven for 20-25 minutes or until tests done. Sprinkle with sugar.
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Dee's Cheese Scones

2 cups flour
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1 tablespoon butter
1 tablespoon baking powder
1 cup tasty cheese
1 egg beaten
1/2 cup milk

Mix all dry ingredients together .Quickly rub butter into flour. Add the cheese, mix the milk and egg together then add to the flour mixture. Mix quickly with a spoon. Throw onto a floured board, pat out. Cut into circles with a large glass or a cutter. Brush the top with milk. Bake at 425* for 10 minutes.
The key to these scones is to make them as quickly as possible with minimum handling. So just chuck everything in and don't worry. Serve with butter.
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No Fat Bran Loaf

2 cups flour
1 teaspoon salt
2 teaspoons baking soda
1 cup brown sugar
2 cups butter milk
2 cups bran flakes
1 cup raisins

Mix flour, salt and baking soda. Add sugar and milk, mix well. Fold in bran flakes and raisons. Bake at 350* for 1 hour in a loaf pan.
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Pumpkin Bread

2/3 cup shortening
2 2/3 cups sugar
4 eggs
1 can pumpkin -- (1 lb.)
2/3 cup water
3 2/3 cups flour
2 teaspoons baking soda
1 1/2 teaspoon salt
1/2 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon cloves
2/3 cup coarsely chopped nuts
2/3 cup raisins

Heat oven to 350-degrees. Grease two 9x5x3 or three 8x4x2 loaf pans. In large bowl, cream shortening and sugar until fluffy. Stir in eggs, pumpkin and water. Blend in flour, soda, salt, baking powder and spices. Stir in nuts and raisins. Pour into pans, bake approximately 70 minutes (start checking after 60 minutes) or until toothpick inserted in center comes out clean.
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No-fat Banana Bread

6 ripe bananas (the riper the better)
1 cup sugar
2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon vanilla extract
1 cup raisins (optional)

Mash the bananas and sugar together. In a separate bowl mix the flour, baking powder and baking soda. Add the banana mixture, the optional raisins, and vanilla, stirring until thoroughly blended. Pour into non-stick loaf pan and bake at 350F (180C) for 1 hour. Remove from pan while still warm, and allow to cool before slicing.
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Banana Bread

1 cup sugar
1/2 cup butter
2 eggs -- slightly beaten
1/4 teaspoon salt
1 teaspoon baking soda
4 tablespoons sour cream
1 cup mashed ripe bananas (approx. 3)
1 1/2 cups flour
1 teaspoon vanilla
1/2 cup walnuts -- chopped

In a small bowl, combine sour cream and baking soda and let rise. In a separate bowl (medium to large mixing bowl), cream together butter and sugar. Add slightly beaten eggs to butter mixture and mix well. Stir in sour cream and soda mixture. Beat well. Add salt, bananas, flour, nuts and vanilla. Mix well. Pour into ungreased loaf pan. Bake at 350 for 1 hour or until tooth-pick comes out clean.
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Bisquick Blueberry-Banana Bread

2 cups Bisquick
3/4 cup quick-cooking oats
2/3 cup sugar
1 cup mashed ripe bananas (2 medium)
1/4 cup milk
2 eggs
1 cup fresh or frozen blueberries

Heat oven to 350°. Grease loaf pan 9x5x3. Stir bisquick, oats, sugar, bananas, milk and eggs in large bowl until moistened. beat well for 30 seconds. gently stir in bluberries. Pour into pan. Bake 45-55 minutes or until a toothpick inserted in center comes out clean.
NOTES : Try using fresh raspberries instead of the blueberries in this flavorful, moist bread.
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Orange Muffins (Weight Watchers)

1 3/4 cup all-purpose flour
4 teaspoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup fat-free milk
1/2 cup orange juice
2 teaspoons orange zest
1 egg
4 teaspoons unsalted butter, melted

Preheat oven to 400°. Spray a 12-cup muffin tin with nonstick cooking spray. In a large bowl, combine the flour, sugar, baking powder, and salt. Combine the milk and orange juice and orange zest. Milk will curdle. In a small bowl, combine the milk mixture, egg, and butter. Pour over the flour mixture, stirring just until blended. Do not overmix. Spoon the batter into the cups, filling each about 2/3 full. Bake until a toothpick inserted in a muffin comes out clean and the muffins are golden brown, 20-25 min. Cool in the pan on a rack 5 min.; remove from the pan and serve hot.
12 servings
POINTS per serving: 2
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Fresh Peach Muffins

1 cup chopped peaches
1 egg -- beaten
1 cup milk
1/4 cup melted shortening
2/3 cup sugar
1/2 teaspoon salt
1/4 teaspoon cinnamon
1 teaspoon lemon juice
1/4 teaspoon vanilla
2 cups sifted flour
3 teaspoons baking powder

Blend egg and milk. Add shortening, sugar, salt, cinnamon, lemon juice and vanilla. Sift flour and baking powder; fold together until just mixed. Fold in 1 cup chopped peaches. Fill greased muffin tins 2/3 full. Bake at 375* degrees for about 20 minutes.
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Butter-Milk Bisquits

2 cups All-Purpose Flour
2 tsp. baking powder
1/2 tsp. baking soda
3/4 tsp. salt
1/4 cup shortening -- cold and cut in 4-6 pieces
1 cup buttermilk

Preheat oven to 450°F. Thoroughly mix together flour, baking powder, soda and salt. Add cold shortening and mix until mixture resembles large coarse crumbs. Add buttermilk and slowly stir to form a soft dough. If dough is firm or dry, add an additional 1 to 2 tablespoons buttermilk. Sprinkle work surface with flour. Empty dough onto work surface and form a ball. Using fingers and a light touch, gently flatten dough ball. Fold dough in half, top to bottom, and gently flatten.
Fold dough in half, left to right, and gently flatten. Fold dough in half, right to left, and gently flatten. Fold dough in half, top to bottom, and gently flatten. Round dough and roll to 1/2-inch thickness. Cut dough with floured biscuit cutter and place on greased baking sheet.
Bake 10 to 12 minutes or until golden brown.
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Click on the album above to see more of the goodies that I bake!

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