DOUBLE CRANBERRY MUFFINS
1-3/4 cups flour
1 cup plus 1 Tbsp. sugar, divided
4 tsp. CALUMET Baking Powder
2 cups POST SELECTS CRANBERRY ALMOND CRUNCH Cereal, divided
3/4 cup fat-free milk
1 egg
1 tsp. grated orange peel
1/3 cup orange juice
2 Tbsp. plus 1 tsp. oil, divided
1 cup fresh or frozen cranberries, coarsely chopped
PREHEAT oven to 375°F. Combine flour, 1 cup sugar and baking powder in large bowl. Mix 1 cup cereal and milk in medium bowl; let stand 3 min. Add egg, orange peel, orange juice and 2 Tbsp. oil; mix well. Add to flour mixture; stir just until moistened. (Batter will be lumpy.) Gently stir in cranberries.
CRUSH remaining 1 cup cereal; mix with remaining 1 Tbsp. sugar and 1 tsp. oil. Spoon batter evenly into 16 paper-lined medium muffin cups. Top with cereal mixture.
BAKE 22 min. or until muffins are golden brown and toothpick inserted in centers comes out clean. Cool in pan 5 min.; remove to wire rack. Serve warm or cooled.
VARIATION
Double Blueberry Muffins
Substitute POST SELECTS BLUEBERRY ALMOND CRUNCH Cereal for the cranberry cereal and fresh or frozen whole blueberries for the chopped cranberries.
APPLE CRANBERRY SPICE MUFFINS
1 1/3 cups flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
Pinch of ground cloves
Pinch of salt
2 eggs
1/4 cup canola oil
1 cup sour cream
1 large Granny Smith apple (or other tart variety), peeled, cored, and finely chopped
1/2 cup finely chopped walnuts (optional)
1/2 cup sweetened dried cranberries
1. Heat the oven to 400° F. Grease the bottoms only of 12 standard muffin cups.
2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. In a medium bowl, whisk the eggs, oil, and sour cream until well blended. Add the egg mixture, apples, walnuts (if you're using them), and dried cranberries to the dry ingredients. Stir just until the batter is blended, then divide it among the muffin cups.
3. Bake the muffins for 15 minutes or until a toothpick inserted into the center of one comes out clean. Let the muffins cool in the pan on a wire rack for 5 to 10 minutes before removing them. Makes 1 dozen.
CRANBERRY ORANGE PULL APARTS
12 Rhodes™ Orange Rolls or 24 Rhodes™ Dinner Rolls*thawed but still cold
small package non-instant vanilla pudding
1/4 cup dried cranberries
1 orange rind, grated
1/2 cup butter or margarine, melted
cream cheese frosting, included with orange rolls
Cut rolls in half and roll in dry pudding mix. Arrange, alternately with cranberries and orange rind, in large sprayed bundt pan. Sprinkle remaining pudding over rolls. Pour melted butter over top. Cover with plastic wrap and let rise until double in size. Remove wrap and bake at 350°F 30-35 minutes. Cover with foil last 15 minutes of baking. Remove from oven and immediately invert onto a serving platter. Cool slightly and drizzle with cream cheese frosting.
*If using dinner rolls, add 1/4 cup sugar to pudding and follow recipe above.
FROSTING
mix
1 cup powdered sugar,
1 tablespoon melted butter
2 tablespoons fresh orange juice.
POPOVERS
Servings 12
6 egg whites
1 c. skim milk
2 tbsp. margarine, melted
1 c. bread flour or all-purpose flour
1/4 tsp. Salt
Vegetable cooking spray
(Filling - sugar free preserves)
Beat egg whites at high speed of an electric mixer until foamy. Add milk and margarine; beat at medium speed until well blended. Gradually add flour and salt, beating until mixture is smooth. Pour batter into muffin pans coated with cooking spray, filling 3/4 full. Bake at 375 degrees for 45 minutes. Cut a small slit in the top of each popover, and bake an additional 5 minutes. Serve immediately.
Yield: 1 dozen
ACORN SQUASH PUPPIES
1 Acorn squash (1-3/4 lb size)
2 cups Self-rising cornmeal
1/4 cup All-purpose flour
1 large Egg; lightly beaten
1/2 cup Milk
1/2 cup Onion; finely chopped
Vegetable oil
Cut acorn squash in half crosswise; remove from seeds. Place squash, cut side down, in a shallow baking dish or pan. Add water to baking dish to depth of 1/2 inch. Bake at 375F for 45 minutes or until tender. Drain.
Scoop out pulp, discarding shells. Place pulp in container of an electric blender or food processor; process until smooth. Measure 1-1/4 cups squash puree; set aside. Reserve any additional puree for other uses.
Combine cornmeal and flour in a bowl; make a well in center. Set aside. Combine squash puree, egg, milk, and onion. Add to dry ingredients, stirring just until moistened.
Pour oil to a depth of 2 inches in a Dutch oven; heat to 360F. Drop mixture by tablespoonfuls into hot oil. Cook 2 minutes or until golden, turning once. Drain on paper towels.
BAKED HUSH PUPPIES 1
2/3 Cup Yellow Cornmeal
2/3 Cup All Purpose Flour
2 Teaspoons Baking Powder
1/2 Teaspoon Baking Soda
1/2 Teaspoon Salt
1/2 Teaspoon Sugar (optional)
1/4 Teaspoon Onion Powder
1/4 Teaspoon Garlic Powder
1/8 Teaspoon Ground Red Pepper
1/2 Cup Fat Free Buttermilk
2 Tablespoons Vegetable Oil
3 Egg Whites, Lightly Beaten
Vegetable Cooking Spray
Combine first 8 ingredients in a medium bowl. Combine milk, oil, and egg whites in a bowl; stir well. Add milk mixture to cornmeal mixture, stirring just until dry ingredients are moistened. Spoon batter evenly into miniature (1- 3/4 inch) muffin pans coated with vegetable cooking spray, filling three-fourths full. Bake at 425 degrees F. for 12-15 minutes or until hush puppies are lightly browned. Remove from pans immediately. Yield: 2 dozen
BAKED HUSH PUPPIES 2
(Adapted from Kelloggs)
1/2 cup all-purpose flour
1/2 cup yellow cornmeal
1/2 cup crushed rice krispies
1 teaspoon sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
1/8 teaspoon granulated garlic
1 large egg
1 large egg white
1/2 cup evaporated milk
2 tablespoons canola oil
Preheat oven to 425
In a medium bowl, whisk together flour, cornmeal, rice krispies, sugar, baking powder, salt, cayenne and garlic.
In a small bowl, whisk together egg, egg white, milk and oil until frothy. Pour into the dry ingredients and stir just until combined.
Evenly divide batter between 24 mini muffin cups lightly coated with nonstick spray. Bake until golden and crisp - about 10-14 minutes.
CORN BREAD W/OATMEAL
1 packet of corn bread mix
1 egg 3/4 cup milk
1/2 cup of old fashioned oats
Mix and bake as directed on package.
It was really nice. It didn't taste 'oatmealy' at all and it had a really nice texture.
BACON & BAKED BEAN MUFFINS
1 medium onion, finely chopped
3-4 slices bacon, diced
dash of oil
3 cups self raising flour
2 tsp dry mustard
1/2 tsp each salt and pepper
2-3 tbsp chopped fresh parsley
1-1/2 cups grated tasty cheese
1 (420g) can Baked Beans in Tomato Sauce
2 eggs, lightly beaten
1-1/4 cups milk
7 Tbsp butter, melted
Cook the onion and bacon in a dash of oil in a frying pan until softened. Cool. Sift the flour, mustard, salt and pepper into a large bowl. Stir in the parsley and 1 cup grated cheese. Make a well in the centre. . Mix the onion mixture, Baked Beans, eggs and milk together. Pour into the dry ingredients. Stir gently to mix, adding the melted butter as you stir. Do not over-mix (as the muffins will peak). Divide the mixture evenly among 12 well-greased muffin tins and sprinkle the tops with the remaining cheese. Bake at 350 for 15 minutes, or until well risen and golden. Cool before transferring to a cake rake. Serve warm.
POPOVERS
1 cup milk
1 cup flour
3 eggs
2 tsp oil
1/2 tsp salt
Blend all on high in blender until bubbles form. Fill popover cups 1/2 to 3/4 full. Bake 20 min @ 350. Should be a nice golden brown, raised high (don't open oven while cooking), and dried inside. Sometimes you might need to leave them in the oven a tad longer. Make at the last minute and serve hot.
Makes 5 - 6 popovers, great with Maple Butter or Sugar and Cinnamon on butter., or powdered sugar on butter
OATMEAL-CARROT MUFFINS
Canola oil spray
1 c. all-purpose flour
1 c. whole-wheat flour
1 tsp. baking powder
2 tsp. baking soda
1/4 tsp. salt
1 tsp. cinnamon
1/2 c. white sugar
1/2 c. brown sugar
1/4 c. canola oil
1/2 c. applesauce
2 eggs plus 1 egg white, lightly beaten
1 tsp. vanilla extract
1/2 c. uncooked rolled oats
1/4 c. unsweetened, dried coconut flakes
1/2 c. raisins
2 c. shredded carrots
1 (8 oz.) can crushed pineapple, drained
Preheat oven to 350 and lightly spray muffin tin with canola oil spray.
Mix all-purpose flour, whole-wheat flour, baking powder, baking soda, salt and cinnamon in a large bowl. Make a well in the center of the mixture and add white sugar, brown sugar, canola oil, applesauce, beaten eggs and vanilla. Mix until evenly moist.
Fold in oats, coconut, raisins, carrots and pineapple. Fill each muffin cup about 2/3 full with muffin batter. Bake 25 minutes or until a knife inserted in the center of a muffin comes out clean.
Makes 15 muffins.
BISHOPS BREAD
2 cups white sugar
1 cup margarine, softened
4 eggs
4 cups all-purpose flour
1 teaspoon salt
2 teaspoons baking powder
1 cup buttermilk
1 teaspoon baking soda
1 1/2 teaspoons vanilla extract
1 (10 ounce) jar maraschino cherries, drained and juice reserved
2 (12 ounce) packages semisweet chocolate chips
2 (8 ounce) packages chopped pitted dates
1 cup flaked coconut
2 cups chopped pecans
Preheat oven to 325 degrees F. Lightly grease two 9x5 inch loaf pans.
In a large bowl, cream together the margarine and sugar until light and fluffy. Stir in the eggs one at a time, beating well with each addition.
In a separate bowl, sift together flour, salt and baking powder. In a third bowl, combine the buttermilk, baking soda, vanilla extract and maraschino cherry juice.
Stir the milk mixture and flour mixture alternately into the egg mixture until a soft batter is formed. Fold in cherries, chocolate chips, dates, coconut and pecans. Pour batter into prepared pans.
Bake in preheated oven for 90 to 120 minutes, until loaves are firm and a toothpick inserted into the center of each loaf comes out clean.
