Soaked Grain Muffins Or Quick Bread Food

SOAKED GRAIN MUFFINS OR QUICK BREAD

Steps:

• Put first 4 ingredients into blender in order and blend for 3 minutes on high (1 1/2 minutes in a Vitamix).
• Cover and let stand on counter for at least 7 hours, overnight, or 12 hours.
• After soaking, add salt, soda, powder and eggs. Blend until mixed. Stir in any additions.
• Put into prepared muffin pans and bake at 400 degrees for 20-25 minutes.
• Mini muffins: Bake at 400 degrees for 10-15 minutes. Loaves: bake at 350 degrees for 55 minutes or until tests done. (makes 2 loaves).
• Additions:.
• ~For Blueberry/Millet: 2 C blueberries, 2 t cinnamon, 1/2 C millet.
• ~For Banana: 4-6 mashed bananas, 2 t cinnamon,,1/2 C - 1 C walnuts.
• ~For Carrot or Zucchini: 2 C grated carrot or zucchini, 2 t cinnamon, 1/2 c - 1 C oats.
• ~ For Chocolate: 6-7 T cocoa powder, 1-2 C chocolate chips.
• ~ For Apple: 2 diced apples, 2 t cinnamon, 1 t nutmeg, optional.
• ~ For Poppyseed: 4 T poppy seeds, 2 t vanilla.
• ~For Pumpkin: 2 C pureed pumpkin, 2 t cinnamon, 1/2 t nutmeg, 1/4 t ground cloves.

MULTI-GRAIN ENGLISH MUFFIN BREAD

Steps:

• In a large bowl, dissolve yeast in water. Add whole wheat flour, oats, wheat germ, sugar, salt and 1-1/4 cups of all-purpose flour; beat until smooth. Add enough remaining all-purpose flour to form a soft dough. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Turn onto a lightly floured surface; shape into a loaf. Coat a 9x5-in. loaf pan with cooking spray and sprinkle with half of the cornmeal. Place loaf in prepared pan; sprinkle with remaining cornmeal. Cover and let rise until doubled, about 30 minutes. , Bake at 400° for 30 minutes or until golden brown. Remove from pan and cool on a wire rack.

HEARTY WHOLE GRAIN MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 18 muffin cups with paper liners.
• In a small bowl, cover the raisins with water, and set aside to plump. In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, sugar, baking powder, baking soda, salt, cinnamon, allspice, dry milk powder, wheat bran, and farina cereal until thoroughly combined.
• Drain water from the raisins. In a separate bowl, beat the egg whites until frothy, then mix in the drained raisins, applesauce, carrot, vegetable oil, and bran cereal. Pour the liquid ingredients into the flour mixture, and briefly mix just to moisten (do not overmix). Fill muffin cups about 2/3 full, and sprinkle each muffin with about 1/2 teaspoon of raw sugar.
• Bake in the preheated oven until the muffins are set and the tops are golden brown, 25 to 30 minutes. A toothpick inserted into the center of a muffin should come out clean. Serve warm.

GREAT GRAINS MUFFINS

Steps:

• Preheat the oven to 400*. Line a muffin tin with paper cups.
• Mix all the dry ingredients together in a large bowl. In a separate bowl, combine the buttermilk with the maple syrup, eggs, and butter.
• Pour the liquids over the dry ingredients and stir until combined. Don't overmix - these are muffins; they don't need to be real smooth. Stir in the fruit.
• Spoon the batter into the muffin cups and bake for about 20 minutes, until a toothpick inserted into one of the muffins comes out clean. Cool well before removing from the pan.
• Eat fresh or wrap and freeze for another time. These rewarm perfectly in the microwave, or you can just defrost them on the counter for an hour or so.