Date: Mon, 19 Oct 2015 07:21:27 GMT -------------- BEGIN bread-bakers.v115.n041 -------------- 001 - Reggie Dwork Subject: Chocolaty Chocolate Chip Whole Wheat Muffins Date: Fri, 16 Oct 2015 07:49:48 -0700 * Exported from MasterCook * Muffins, Chocolaty Chocolate Chip Whole Wheat Recipe By :Jasmine31 Serving Size : 48 Preparation Time :0:15 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Chocolate/Cocoa Grains Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups all-purpose flour 4 cups whole wheat flour 2 cups granulated sugar 2 teaspoons baking powder 2 tablespoons baking soda 2 teaspoons salt 8 tablespoons unsweetened cocoa powder 4 large eggs 3 1/2 cups milk 1 1/3 cups vegetable oil 3 cups semisweet chocolate chips 2 teaspoons ground cinnamon 2 teaspoons ground nutmeg 1 tablespoon vanilla I was originally interested in making a chocolate nut bread from Very Best Baking but decided I needed something more chocolaty and with more spices. So I decided to merge that recipe with another muffin recipe I use that calls for cinnamon and nutmeg. I wanted it to look chocolaty too though so I also added cocoa powder. I do want to add that this recipe is not very sweet. It is just right. You can use just all purpose flour if desired. This recipe will make 48 regular sized muffins or 24 Texas sized muffins. You can also freeze some for later. Turn the oven on to 350F. Spray cooking spray on four 12 cup muffin pans, or four 6 cup Texas size muffin pans. Combine both flours, cocoa, sugar, baking powder, baking soda and salt into a large mixing bowl. Combine the milk, eggs and vegetable oil in a medium mixing bowl, add this to the flour mixture; mix it until it is moist. Stir in 3 cups chocolate morsels and any nuts if desired. Pour into waiting cupcake pans. Bake these at 350° F for 18-20 minutes if you are using the 12 cup pans. Bake for 22-25 minutes if using the 6 cup pans. Let cool, remove. Let cool on wire racks if desired. S(Internet address): "http://www.food.com/recipe/chocolaty-chocolate-chip-whole-wheat-muffins-272351" Start to Finish Time: "0:35" T(bake): "0:20" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 229 Calories; 11g Fat (40.0% calories from fat); 4g Protein; 32g Carbohydrate; 2g Dietary Fiber; 20mg Cholesterol; 283mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 2 Fat; 1 Other Carbohydrates. --------------- MESSAGE bread-bakers.v115.n041.2 --------------- From: Reggie Dwork Subject: Peanut Butter-Chocolate Chip Banana Bread Date: Fri, 16 Oct 2015 08:22:31 -0700 * Exported from MasterCook * Bread, Peanut Butter-Chocolate Chip Banana Recipe By :Redsie Serving Size : 12 Preparation Time :0:10 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Chocolate/Cocoa Fruit Nuts Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 cups all-purpose flour 1/2 cup sugar 1/2 cup packed brown sugar 1 tablespoon baking powder 3/4 teaspoon salt 1/4 teaspoon cinnamon 2 large bananas -- mashed 1 cup skim milk 3/4 cup peanut butter -- with or withut nuts 1 teaspoon vanilla 1 egg 1 cup milk chocolate chips In a large bowl stir together flour, sugars, baking powder, salt, and cinnamon. In another bowl combine mashed bananas, milk, peanut butter, vanilla and egg. Add to flour mixture, stirring until just combined. Stir in chocolate chips. Pour batter into two greased loaf pans. Bake at 350F for 50 to 55 minutes or until a toothpick inserted near the center comes out clean. Source: "From Cooking Light Message Boards." S(Internet address): "http://www.food.com/recipe/peanut-butter-chocolate-chip-banana-bread-216599" Start to Finish Time: "1:05" T(bake): "0:55" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 362 Calories; 13g Fat (32.0% calories from fat); 9g Protein; 55g Carbohydrate; 3g Dietary Fiber; 21mg Cholesterol; 363mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 2 1/2 Fat; 1 1/2 Other Carbohydrates. --------------- MESSAGE bread-bakers.v115.n041.3 --------------- From: Reggie Dwork Subject: Orange-Date Pumpkin Bread Date: Fri, 16 Oct 2015 08:32:30 -0700 * Exported from MasterCook * Bread, Orange-Date Pumpkin Recipe By : Serving Size : 32 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Fruit Low Fat Nuts Posted Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Nonstick cooking spray 2 cups all-purpose flour 1 1/3 cups whole wheat flour 2 teaspoons baking powder 1 teaspoon ground nutmeg 1/2 teaspoon salt 1/2 teaspoon baking soda 1 cup frozen egg product -- or refrigerated, thawed, or 4 eggs 15 ounces canned pumpkin -- *see Note 3/4 cup sugar -- or sugar substitute blend* equivalent to 3/4 cup sugar 1/2 cup honey 1/3 cup cooking oil 1 teaspoon finely shredded orange peel 1/3 cup orange juice 1/2 cup chopped walnuts -- or pecans 1/2 cup snipped pitted dates -- or raisins Preheat oven to 350F. Grease the bottom and 1/2" up the sides of two 8x4x2" loaf pans; set aside. In a large bowl, stir together all-purpose flour, whole wheat flour, baking powder, nutmeg, salt, and baking soda. Set aside. In a medium bowl, stir together pumpkin, sugar, egg, honey, oil, orange peel, and orange juice. Using a wooden spoon, stir pumpkin mixture into flour mixture just until combined. Stir in nuts and dates or raisins. Divide mixture between the prepared pans. Bake about 50 minutes or until a toothpick inserted near centers comes out clean. Cool in pans on wire racks for 10 minutes. Remove from pans. Cool completely on wire racks. Makes 2 loaves (32 slices). *NOTE: NOT canned Pumpkin Pie Mix with the spices in it already. Source: "bhg.com" S(Internet Address): "http://www.bhg.com/recipe/quickbreads/orange-date-pumpkin-bread/" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 138 Calories; 4g Fat (28.2% calories from fat); 3g Protein; 22g Carbohydrate; 2g Dietary Fiber; 37mg Cholesterol; 97mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates. Serving Ideas : Serve this spiced holiday bread with reduced-fat cream cheese flavored with a little grated orange peel. --------------- END bread-bakers.v115.n041 --------------- Copyright (c) 1996-2015 Regina Dwork and Jeffrey Dwork All Rights Reserved