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Whole Wheat Biscuits

Michelle served the Farro and White Bean Soup with some Whole Wheat Biscuits.

This Whole Wheat Biscuits are easy to make. Serve the biscuits with butter or jam.

Ingredients

  • 2 cups whole wheat flour
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 4 tablespoons cold unsalted butter
  • 1 cup milk

Source: this recipe is adapted from 100 DaysofRealFood.com

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Cheddar and Leek Muffin

The second leek recipe which Minoo shared in the South Arm Multicultural Community Kitchen is Cheddar and Leek Muffin.

The Cheddar and Leek Muffin is a savory muffin.

Ingredients

  • 1 cup all-purpose flour
  • 1 cup cornmeal
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 teaspoons fresh ground black pepper
  • 2 large eggs, lightly beaten
  • 1 1/4 cups low-fat buttermilk
  • 7 tablespoons unsalted butter, melted
  • 2 tablespoons honey
  • 1 cup grated cheddar
  • 1 1/4 cups thinly sliced leeks, white and pale green parts

Source: this recipe is adapted from Ladie’s Home Journal

Make 12 muffins.

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Blueberry and Almond Quick Bread

For dessert, Michelle shared a Blueberry and Almond Quick Bread to clear out some pantry items.

The Blueberry and Almond Quick Bread is high in fiber and protein. It makes a fantastic brunch cake or afternoon coffee cake.

Ingredients

  • 1/4 cup olive oil
  • 1/4 cup packed brown sugar
  • 2 large eggs
  • 1/4 teaspoon almond extract
  • 1 cup whole wheat or unbleached flour
  • 1/2 cup rolled oats, coarse ground if desired
  • 1/4 cup ground flaxseeds
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup ground almonds
  • 1 cup fresh or frozen blueberries, cranberries or other fresh or dried fruit

Source: from Moosewood for Health

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Apple Muffins

Michelle shared an Apple Muffin recipe in the South Arm Older Adults Cooking Club as apple is abundant and cheap now.

This Apple Muffin is very moist and it does collapse after being remove from the oven.

Ingredients

  • 1 cup granulated sugar
  • 1 cup brown sugar
  • 1/2 cup neutral oil
  • 1/4 cup applesauce
  • 3 eggs
  • 2 1/4 cups flour
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon table salt
  • 1 teaspoon ground cinnamon
  • 1 cup apple cider or juice
  • 3/4 cup sour cream
  • 1 1/2 teaspoons vanilla extract
  • 2 medium apples

Source: Earth to Table

Makes 12 muffins

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Banana Oat Chip Muffins

Michelle also shared another of her favourite muffin recipe, Banana Oat Chip Muffins for the South Arm Baked Goods Sale.

Mushy, blackened bananas from the freezer are always best for baking. Defrost them on the counter for a few hours ahead of time or microwave them for about a minute before baking.

Ingredients

  • 1 cup unbleached flour
  • 1 cup rolled oats (or quick oats)
  • 1/4 cup wheat bran
  • 1/4 cup flaxmeal
  • 1/2 cup sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 eggs
  • 1/4 cup vegetable oil
  • 1/4 cup milk
  • 1 teaspoon vanilla, optional
  • 3 bananas, mashed
  • up to 1 cup chocolate chips

Source: mintgreenapron.blogspot.com

Makes about 14 to 16 medium-sized muffins

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Best Bran Muffins in South Arm Christmas Craft Fair Today

Today, South Arm Community Center is having it’s annual Christmas Craft Fair from 10am to 4pm. There are over 70 vendors registered for this fair.

As previous few years, the South Arm Older Adults helped to make baked goods for sale at the Christmas Craft Fair. The South Arm Community Center contributed CAD$250 for the ingredients and supplies for the baked good sales. All the proceed will go to the Richmond Food Bank.

The South Arm Older Adults baked cookies, muffins and brownies for the occasion.

One of cookies is the popular Chocolate Chip Coconut Oat Cookies which sold out quickly in last year’s event.

The South Arm Older Adults also baked 3 trays of the ever popular Decadent Brownies. Besides baked goods, there will be sale of sandwiches too. The baked good sale runs from 9am to 3pm or until sold out.

This year, Michelle added her Best Bran Muffins to the repertoire of the baked goods.

Ingredients

  • 3 cups wheat bran
  • 2 cups buttermilk (or substitute 2 tablespoons vinegar and enough milk to make 2 cups)
  • 3/4 cup to 1 cup dried cranberries or raisins
  • 1/4 cup vegetable oil
  • 1/4 cup brown sugar
  • 1/4 cup molasses
  • 2 eggs
  • 1 1/4 cup unbleached flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda

You can substitute the dried fruit with any fruit that you like. If you use frozen berries, toss them with 1 tablespoon flour and add them right at the end so it does not colour the entire muffin.

Source: mintgreenapron.blogspot.com

Makes 24

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Cinnamon Sugar Muffins

For dessert, Michelle prepared a Cinnamon Sugar Muffins for the South Arm Older Adults Kitchen. She would love to have churros for the Mexican theme but it will be too tedious to prepare in the 2 hours kitchen.

We baked the muffins in regular muffin tin. You can use mini muffin tins to make little morsel of this. Instead of using paper cup, you’ll have to grease the miniature muffin tin. It will take lesser time to bake the miniature muffins.

For a more luxurious dessert, dip the miniature muffins in melted butter, then roll in cinnamon sugar. Serve warm.

Ingredients

  • 5 tablespoons butter, softened
  • 1/2 cup sugar
  • 1 egg
  • 1/2 cup 2% milk
  • 1 1/2 cups all-purpose flour
  • 2 1/4 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • melted butter, optional
  • cinnamon sugar


Source: Taste of Home

12 servings

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Lemon Loaf

We also made a Lemon Loaf in the South Arm Older Adults Cooking Club.


Due to time and oven constraints, the Lemon Loaf did not finish in time for lunch. Almost all the recipes for this kitchen require to use the oven, except for the salads. Michelle will freeze the loaf for enjoyment in the next kitchen.

Ingredients

  • 1 1/2 cups flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup yogurt
  • 1 cup sugar
  • 3 eggs
  • zest of 2 lemons
  • 1/2 teaspoon vanilla
  • 1/2 cup vegetable oil
Syrup
  • 1/3 cup lemon juice
  • 1/3 cup sugar

Source: this recipe is adapted from Ina Garten, foodnetwork.com

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