QUICK BREAD AND MUFFINS BASIC BATTER

Makes 18 small muffins, 30 mini-muffins or 1loaf

READ ENTIRE RECIPE BEFORE BEGINNING!

Ingredients:

3/4 cup milk, organic or raw milk
3/4 cup buttermilk (or 3/4 cup milk with 2 tsp. vinegar, allow to set for 5 minutes)
3 Tbls olive oil, virgin coconut oil or butter
1 egg
1-3/4 cups freshly-ground hard white whole wheat flour
1/4 cup rolled oats, freshly rolled is best
1/2 cup Sucanat brand
1/4 cup honey
1/4 tsp. Salt
2 tsp. Baking POWDER
½ tsp. baking SODA
1/8 tsp. Cinnamon, ground

*See Variation Ingredients below:

How to:

1. Pre-heat oven to 400 degrees.
2. Grease pans to be used.
3. In large bowl, beat milk, oil and eggs.
4. In a separate bowl, mix the remaining ingredients well.
5. Blend dry ingredients into the wet until just moistened.
6. Add your choice of variation ingredients (*)
7. For muffins: fill cups half full.
8. For loaf: use all of the batter
9. BAKE MUFFINS: 15-18 minutes until golden.
10. BAKE LOAF: 25-30 minutes until golden.

*VARIATION INGREDIENTS:

BLUEBERRIES OR STRAWBERRIES: Fold in 1 cup fresh or frozen berries, thawed and drained. CALORIES: 114 PER SERVING

APPLE: Fold in ½ cup peeled, shredded apples, 2 Tbls walnut pieces and a dash of ground ginger into batter. CALORIES: 120 PER SERVING

CARROT: Fold in ½ cup finely shredded carrot, 1/3 cup raisins and 2 Tbls walnut pieces. Optional - add 1/4 cup shredded coconut into batter. CALORIES: 126 PER SERVING.

ZUCCHINI: Fold 1-1/2 cups finely shredded zucchini, 1-3/8 cup raisins and 2 Tbls. Walnut pieces into batter. CALORIES: 124 PER SERVING.

PEACH: Peel and finely chopped 1-1/2 cups peaches. Fold into batter. CALORIES: 115 PER SERVING.

BANANA: Decrease milk to ½ cup. Fold ½ cup well mashed banana and 2 Tbls. Walnut pieces into batter. CALORIES: 119 PER SERVING.

PUMPKIN: Decrease milk to ½ cup. Fold 3/4 cup canned pumpkin, 1/8 tsp. Nutmeg, 2 Tbls. Walnut pieces into batter. CALORIES: 117 PER SERVING.

Toppings:

Blend all toppings in min-food processor and sprinkle on just before baking.

PECAN TOPPING: 2 Tbls. Pecan pieces, 1 Tbls Sucanat Brand, 1 tsp. Butter. Add after blending add: 1/4 cup whole wheat bread crumbs.

ALMOND TOPPING: 2 Tbls almond slices, 2 Tbls. Rolled oats, ½ tsp butter, 1 Tbls. Sucanat Brand or honey.

CRUNCH TOPPING: 1 Tbls. Whole wheat flour, 2 Tbls. Sucanat Brand or 1 Tbls. Honey, 1 tsp. Butter. Add after blending add: 1/4 cup whole wheat bread crumbs. CINNAMON SUGAR: 2 Tbls. Sucanat Brand and 1/4 tsp. Cinnamon.

NOTE: PECANS OR OTHER NUTS MAY BE SUBSTITUTED THROUGHOUT RECIPE.

I’m not sure where I obtained this recipe, but thank you. It is great!