Date: Sat, 7 Aug 2010 20:34:44 GMT -------------- BEGIN bread-bakers.v110.n026 -------------- 001 - "Reggie Dwork" Subject: muffins that taste like donuts Date: Sat, 7 Aug 2010 15:15:51 -0700 "David King" asked: >Is the nutmeg measurement correct=3F No, it's wrong. 1/2 tsp, not 1/2 cup. Here is the corrected recipe. Reggie Muffins That Taste Like Donuts Recipe By :By Teri Gruss, MS, About.com Guide Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 3/4 cups flour 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1/2 teaspoon nutmeg 1 1/4 teaspoons cinnamon -- divided 1/3 cup oil 1 1/2 cups sugar -- divided 1 egg 3/4 cup milk 1/2 cup butter -- melted Preheat oven to 350F. In a large bowl, combine flour, baking powder,=20= salt, nutmeg and 1/4 tsp cinnamon. In a separate bowl, combine oil,=20 3/4 c. sugar, egg and milk. Add oil mixture to dry ingredients and=20 mix well. Spoon batter into preparted muffin cups or pan. Bake in=20 oven for 20-25 min. Meanwhile, in small bowl, combine remaining 3/4=20 sugar and 1 tsp cinnamon. Remove muffins from oven and let cool. Dip=20= the tops into the melted butter and then into sugar mixture. Let cool. Source: "glutenfreecooking.about.com" - - - - - - - - - - - - - - - - = - - - Per Serving (excluding unknown items): 325 Calories; 17g Fat (45.0%=20 calories from fat); 3g Protein; 42g Carbohydrate; 2g Dietary Fiber;=20 40mg Cholesterol; 243mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean=20 Meat; 0 Non-Fat Milk; 3 Fat; 1 1/2 Other Carbohydrates. NOTES: There are many variations of this recipe on the web. A common=20= change is to increase the cinnamon in the muffins from 1/4 tsp to 1/2=20= tsp and in the topping from 1 tsp to 1 Tbsp.=20 --------------- MESSAGE bread-bakers.v110.n026.2 --------------- From: Reggie Dwork Subject: Summer Squash Bread Date: Thu, 05 Aug 2010 12:24:23 -0700 * Exported from MasterCook * Summer Squash Bread Recipe By : Serving Size : 16 Preparation Time :0:15 Categories : Bread-Bakers Mailing List Breads Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 eggs -- beaten 2 cups white sugar 1 cup vegetable oil 3 teaspoons vanilla extract 3 cups all-purpose flour 3 teaspoons baking powder 2 teaspoons ground cinnamon 2 teaspoons ground nutmeg 2 cups shredded summer squash 1. Preheat oven to 325F (165C). Grease a 9x13" baking dish. 2. In a large bowl, use an electric mixer to beat the eggs until=20 fluffy. Beat in the sugar, oil, and vanilla. Gradually mix in the=20 flour, baking powder, cinnamon, and nutmeg. Fold in the squash.=20 Transfer to the prepared baking dish. 3. Bake 45 minutes in the preheated oven, until a knife inserted in=20= the center comes out clean. Source: "allrecipes.com" Start to Finish Time: "1:00" - - - - - - - - - - - - - - - - -= - - Per Serving (excluding unknown items): 324 Calories; 15g Fat (41.1%=20 calories from fat); 4g Protein; 44g Carbohydrate; 1g Dietary Fiber;=20 40mg Cholesterol; 106mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean=20 Meat; 0 Vegetable; 3 Fat; 1 1/2 Other Carbohydrates. --------------- MESSAGE bread-bakers.v110.n026.3 --------------- From: Reggie Dwork Subject: Pear Bread Date: Thu, 05 Aug 2010 12:34:13 -0700 * Exported from MasterCook * Pear Bread Recipe By : Serving Size : 20 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Fruits Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups all-purpose flour 1/4 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon salt 1 tablespoon ground cinnamon 3/4 cup vegetable oil 3 eggs 2 cups white sugar 2 cups peeled shredded pears 1 cup chopped pecans 2 teaspoons vanilla extract 1. In a large mixing bowl combine flour, baking powder, baking soda,=20= salt, and cinnamon. Make a well in the center of the bowl. 2. In a separate bowl combine the oil, eggs, sugar, grated pears,=20 pecans, and vanilla. Blend well. Add to well of dry ingredients. Stir=20= until just moistened. Spoon batter into 2 greased and floured 8x5x3=20 inch loaf pans. 3. Bake in a preheated 325F (165C) oven for one hour and 15 minutes.=20= Cool on wire rack before removing from the loaf pans. Amount Per Serving Calories: 241 | Total Fat: 9.2g | Cholesterol: 32mg= Source: "allrecipes.com" - - - - - - - - - - - - - - - - -= - - Per Serving (excluding unknown items): 281 Calories; 13g Fat (41.6%=20 calories from fat); 3g Protein; 38g Carbohydrate; 2g Dietary Fiber;=20 32mg Cholesterol; 187mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean=20 Meat; 0 Fruit; 2 1/2 Fat; 1 1/2 Other Carbohydrates. --------------- END bread-bakers.v110.n026 --------------- Copyright (c) 1996-2010 Regina Dwork and Jeffrey Dwork All Rights Reserved