Cinnamuffin

Cinnamuffins - from Stitch & Boots

 

1 1/2 cups rolled oats - pulverized in food processor or wheat grinder
1 1/4 cup whole wheat flour
1 tsp cinnamon
1 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
1 cup applesauce
1 1/4 cups buttermilk
1/2 cup brown sugar
3 Tbsp. melted butter or vegie oil
1 egg

Glaze
1 Tbsp melted butter
1/2 cup powdered sugar
2 Tbsp maple syrup

oven 400 for 20 minutes.

Mix dry ingredients.  Mix sugar & wet ingredients.  Combine dry and wet and don't mix too much.  Spray the tins and fill almost all the way full.  These muffins don't puff up too much.

I always make a double batch, use unsweetened applesauce, and double the cinnamon.  I make some regular size muffins and some mini muffins.  The mimi muffins fit 3 in a sandwitch baggie and into the freezer.  Perfect for lunches.  Don't bake the mini muffins as long as the regular size.  Also, I haven't glazed them because I want to freeze them for lunches.  They are yummy without the glaze.

Molasses Oatmeal Whole Wheat Bread

I wanted to try a new bread with molasses as a sweetener, I tried several before I found this, it is beautiful and delicious! Follow the directions exactly, the mixture needs to be hot to soften the oatmeal, but if it is too hot, it will kill the yeast.

Molasses Oatmeal Whole Wheat Bread

2 pkg active dry yeast
1 T molasses
1/4 c. warm water

3 T molasses (not black strap)
1/4 c butter
2 tsp salt
1/3 c brown sugar
2 T white sugar
2 c oatmeal (either kind)
1 c boiling water
1 c cold water
2 c ground whole wheat flour
2 1/2-3 c white (unsifted) flour

In a small bowl combine yeast, water, and 1 T molasses. Let stand until bubbly (about 15 minutes).

In your mixer combine butter, 3 T molasses, salt, sugars, oatmeal, and boiling water. Stir until the butter melts, then add the cold water and the yeast mixture. Add in the wheat flour, one cup at a time, then the white flour, mix until smooth and elastic (about 10 minutes). Cover and let rise until doubled in size (about 1 hour).

Punch down, knead only slightly (it won't raise well if kneaded too much here). Divide in half, shape into loaves and placed into 2 greased loaf pans. Cover and let rise until doubled, about 45 minutes.

Bake in preheated oven @ 350 for about 1 hour, until the loaves sound hollow when tapped. Cool on rack, Rub with butter while still hot.

Whole Wheat-Banana Bread

Ladies, get out your wheat grinders!This is from the new Fall Baking Mini Magazine. I've made it twice - its a nice variation from usual recipes which contain no whole wheat. This recipe makes 2 loaves.

2 cups whole wheat flour
1 cup all-purpose flour
2 tsp baking soda
1 tsp salt
1/2 tsp baking powder
2/3 cup oil
1 3/4 cup sugar
4 eggs
2 cups mashes bananas (about 4)
chopped nut and chocolate chips optional

Mix the dry ingredients. In a separate bowl, mix the oil and sugar, adding the eggs. Add the dry to the wet alternately with the bananas. Spread in 2 greased loaf pans and bake at 350 for 55-65 minutes.