Candace in the Kitchen

Archive for the ‘Bread/Muffins’ Category

This is a really yummy banana bread. I think it would be good with chocolate chips or nuts (if you like them, we don’t).

I like it warm with a small amount of butter spread on top.

Source: Simply Recipes

Ingredients:

3 or 4 ripe bananas, smashed

1/3 cup melted butter (1/3 c =5 1/3 T)

1 cup sugar (can easily reduce to 3/4 cup) (I used 3/4 C)

1 egg, beaten

1 teaspoon vanilla

1 teaspoon baking soda

Pinch of salt

1 1/2 cups of all-purpose flour

Directions:

Preheat the oven to 350°F.

With a wooden spoon, mix butter into the mashed bananas in a large mixing bowl.

Mix in the sugar, egg, and vanilla.

Sprinkle the baking soda and salt over the mixture and mix in.

Add the flour last, mix.

Pour mixture into a buttered 4×8 inch loaf pan.

Bake for 1 hour. Cool on a rack. Remove from pan and slice to serve.

These muffins are delicious. I don’t even measure the blueberries, I just add them until the batter can’t really hold anymore.

Source: Baked Perfection

Ingredients:

Muffins:

2 eggs
1/2 cup white sugar
1/2 cup brown sugar
1/2 cup vegetable oil
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 tsp cinnamon
1/2 cup sour cream (The last time I made these I was out of sour cream so I used 4 oz of softened cream cheese. They were still delicious)
1 1/2 cups blueberries (Or as many as you can   )

Topping:

1/2 cup white sugar
1/3 cup all-purpose flour
1/4 cup butter, cubed
1 1/2 teaspoons ground cinnamon

Preheat oven to 400°. Grease 12 muffin cups or line with paper muffin liners.

In a medium bowl mix together flour, salt, baking soda, and cinnamon.

In a large bowl beat together eggs, white sugar, and brown sugar. Mix in oil, vanilla, and sour cream (or cream cheese).

Mix dry ingredients into wet mixture (be sure not to over-mix, batter will be lumpy). Gently fold in blueberries.

Scoop batter into prepared muffin cups so they are 2/3 of the way full.

To make the topping: mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork or  a pastry blender, and sprinkle over muffins before baking.

Bake in preheated oven for 20 minutes.

I thought these were delicious and they were very easy to make.

Source: Ina Garten

Ingredients:

2 cups all purpose flour

1 T baking powder

1 1/2 t kosher salt

12 T (1 1/2 sticks) cold unsalted butter, diced

1/2 cup cold buttermilk, shaken

1 cold extra large egg

1 cup grated extra sharp cheddar cheese

1 egg beaten with 1 t milk

Sea salt

Preheat oven to 425°

Place 2 cups of flour, the baking powder, and salt in the bowl of an electric mixer fitted with the paddle attachment. With the mixer on low, add the butter and mix until the butter is the size of peas

Combine the buttermilk and egg in a small measuring cup and beat lightly with a fork. With the mixer still on low, quickly add the buttermilk mixture to the flour mixture and mix only until moistened. In a small bowl, mix the Cheddar with small handful of flour and, with the mixer still on low, add the cheese to the dough. Mix only until roughly combined.

Dump out onto a well-floured board and knead lightly about 6 times. Roll the dough out to a rectangle 10 by 5 inches. With a sharp, floured knife, cut the dough lengthwise in half and then across in quarters, making 8 rough rectangles. Transfer to a sheet pan lined with parchment paper. Brush the tops with the egg wash, sprinkle with salt, if using, and bake for 20 to 25 minutes, until the tops are browned and the biscuits are cooked through. Serve hot or warm.