Two Tone Muffins Food

TWO-TONE YEAST BREAD

Steps:

• In large mixing bowl, combine 2 cups flour, sugar, yeast and salt. Add warm milk and shortening, beat until smooth.
• Stir in enough remaining flour to form a soft dought (dough will be sticky).
• Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes.
• Place in a bowl coated with cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 1 hour.
• For molasses dough, in a large mixing bowl combine all-purpose flour, sugar, yeast and salt.
• Add the warm milk, molasses and shortening; beat until smooth.
• Stir in enough whole wheat flour to form a soft dough (dough will be sticky).
• Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes.
• Place in a bowl coated with cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 1 hour.
• Punch down doughs, divide each dough in half. On a lightly floured surface, roll one portion of each dough into a 12 inch x 8 inch rectangle.
• Place the rectangle of molasses dough on the rectangle of plan dough.
• Roll up jelly-roll style, starting with a short side; pinch seam to seal and tuck ends under. Place seam side down in an 8 inch x 4 inch x 2 inch loaf pan coated with cooking spray. repeat with remaining dough.
• Cover and let rise in a warm place until doubled, about 30 minutes.
• Bake at 375°F for 35-40 minutes or until browned. Cool for 10 minutes before removing from pans to wire racks to cool completely.

BASIC MUFFINS

Steps:

• Preheat the oven to 375°F. Butter muffin pans. Mix the flour, baking powder, salt, and sugar in a large bowl. Add the egg, milk, and butter, stirring only enough to dampen the flour; the batter should not be smooth. Spoon into the muffin pans, filling each cup about two-thirds full. Bake for about 20 to 25 minutes each.
• Blueberry Muffins.
• Use 1/2 cup sugar. Reserve 1/4 cup of the flour, sprinkle it over 1 cup blueberries, and stir them into the batter last.
• Pecan Muffins.
• Use 1/4 cup sugar. Add 1/2 cup chopped pecans to the batter. After filling the cups, sprinkle with sugar, cinnamon, and more chopped nuts.
• Whole-Wheat Muffins.
• Use 3/4 cup whole-wheat flour and 1 cup white flour.
• Date or Raisin Muffins.
• Add 1/2 cup chopped pitted dates or 1/3 cup raisins to the batter.
• Bacon Muffins.
• Add 3 strips bacon, fried crisp and crumbled, to the batter.