These wonderful moist breads and muffins were created from the Sweet Quick Bread Mix I put on the site this week.
They’re loaded with wonderful things like pumpkin, canola oil, nonfat milk, egg substitute, milk, spicy, aromatic, ground cinnamon, freshly grated nutmeg, plump raisins, and sliced almonds.
After the bread and muffins comemail test done in the center with a tooth pick, carefully dump out to a clean cotton kitchen towel or baking rack and let them cool about 10 or 15 minutes upside down.
Recipe adapted from Sweet Quick Bread Mix and Pumpkin Bread from Make a Mix Cook Book by Eliason, Westover and Harward.
All photography and digital arts by Paulette L Motzko, Copyright October 2016
Copyright October 7th, 2016
3 1/2 cups sweet quick bread mix* recope on site
One third cup canola oil
1 Cup pumpkin I used Libby’s all natural with no preservatives
Two eggs or 1/2 cup egg substitute or 1/4 cup egg substitute or
1/4 cup egg substitute and (2 tablespoons water Plus 2 teaspoons aluminum-free baking powder and one teaspoon canola oil)
1/2 cup nonfat milk or low-fat milk or orange juice
1 teaspoon ground cinnamon
1/2 teaspoon or more precisely grated nutmeg
1/2 cup sliced almonds
One half cup Sun-maid raisins
Preheat the oven to 350 degrees Fahrenheit.
Mix all ingredients in your Kitchen Aid mixer with a paddle attachment, for about one or two minutes until thoroughly combined comma and the dry ingredients are Incorporated with the wet. Scrape the sides of the bowl with a spatula.
I used silicone baking pans from Techniques, which I love, that I bought on the internet about six years ago that have metal reinforcements around the perimeter of every pan. Great advantages to them is nothing ever sticks when you bake with him, and they pop right out of the pan, and they can be flattened to store easier.
I sprayed a stainless steel ice cream scooper with canola oil spray, and it makes it very easy to portion out the muffin batter.
When you spray the ice cream scooper or the measuring cups with nonstick spray, they will easy to clean and you won’t have anything stick to the inside of them. One of the baking tricks that I learned through baking for over 20 years.
This recipe makes 6 large muffins and one loaf of pumpkin bread.
Another variation that you can make with this great personal risk because you can add about 1 or 2 tablespoons orange marmalade to the batter for a wonderful orange flavor.
Recipe will up before tomorrow, but I have other things I have to do. This blogging is very time-consuming to say the least but it’s a labor of love.
For the sweet quick bread mix all you do is:
Mix 6 cups of unbleached all-purpose flour, 6 cups of whole wheat flour, 2 tablespoons aluminum-free baking powder, 2 tablespoons baking soda,
1 tablespoon salt, 3 cups granulated sugar or brown sugar.
Mix thoroughly all ingredients with a wire whisk or your KitchenAid mixer attachment with wire whisk and store in a large 20 cup capacity jar.
Paulette L Motzko