Shredded Wheat Muffins Food

SHREDDED WHEAT BREAD

Steps:

• Measure the boiling water, butter, salt, and molasses into a mixing bowl, and crumble the shredded wheat into this; cool to lukewarm.
• Dissolve the yeast in the 1/4 cup warm water and let proof for a few minutes.
• Add this to the above lukewarm mixture.
• Add the flour by cupfuls, using as much as you need to have a fairly stiff dough.
• Knead 100 times.
• Grease a bowl and place dough into it.
• Let rise for 2 hours, covered.
• Punch down and rise another hour.
• Turn out on lightly floured board, punch down, and let rest for 10 minutes.
• Make into two loaves, place in greased pans, let rise till double.
• Bake 400 degrees for 50 minutes, covering with foil if it gets too brown.

THREE-GRAIN MUFFINS

Steps:

• In a large bowl, combine oats, Shredded Wheat and bran. Add buttermilk, water, oil and eggs; stir for 1 minute. Stir in brown sugar. Combine flour, baking soda and salt; add to the cereal mixture until blended. , Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 18-20 minutes or until a toothpick comes out clean. Cool for 10 minutes; remove from pans to wire racks.

WHOLE WHEAT MUFFINS

Steps:

• Heat oven to 400 degrees F (205 degrees C). Grease bottoms only of 12 muffin cups or line with baking cups.
• In a medium bowl, combine flours, sugar, baking powder and salt; mix well. In a small bowl, combine milk, oil and egg; blend well. Add dry ingredients all at once; stir just until dry ingredients are moistened (batter will be lumpy.)
• Fill cups 2/3 full. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 1 minute before removing from pan. Serve warm.

WHOLE WHEAT AND NUTS MUFFINS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a 12 cup muffin tin, or line with paper liners.
• In a large bowl, stir together the unbleached and whole wheat flours, sugar, baking soda, baking powder, salt, and nutmeg. In a separate bowl, stir together the yogurt, milk, and vanilla. Add the wet ingredients to the dry, and mix until just blended. Fold in the walnuts. Spoon batter into the prepared muffin cups.
• Bake for 18 to 20 minutes in the preheated oven, or until the top springs back when lightly touched. Cool in the muffin pan on a wire rack.

HONEY WHEAT MUFFINS

Steps:

• In a large bowl, combine flours, baking powder, and salt.
• In another bowl, beat egg, honey, milk, and oil; stir into dry ingredients just until moistened.
• Fill greased muffin cups three-fourths full.
• Bake at 375º for 18-20 minutes or until muffins test done.
• Cool in pan for 10 minutes before removing to a wire rack.
• Yield: 6 muffins.
• (You could get 8 muffins out of this batter, though).

HERBED WHEAT MUFFINS

Steps:

• In a small bowl, combine the flours, cornmeal, baking powder, salt and baking soda. Combine the egg, buttermilk, honey and butter; stir into dry ingredients just until moistened. Fold in basil and tarragon. , Coat muffin cups with cooking spray; fill three-fourths full with batter. Bake at 350° for 18-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.