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COMMENTS: Choose from the following:
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Banana: Peel and puree 4 to 5 medium bananas for 2 cup total.
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Carrot: Grate 1 or more medium carrots for 2 cups total.
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Zucchini: Shred 3 medium zucchinis for 2 cups total.
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Orange: Grate one tablespoon orange rind. Peel seed and chop 4 medium oranges for 2 cups total.
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Apples: Peel, core and shred four medium apples. To two cups shredded apple, add one teaspoon lemon juice.
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Tomato: Peel three to four medium tomatoes. Cut in halves and squeeze out seeds. Chop and measures two cups pulp.
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1.
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For quick loaves, have ready two greased loaf pans, 8 1/2 x 4 1/2 x 2 inches. For muffins, have ready 2 12-cup muffin pans. In a medium bowl, combine flours, soda, baking powder, cinnamon and walnuts. If preparing muffin mix for storage, omit nuts and divide dry ingredients into three batches. In a large bowl, whisk eggs until foamy, add sugar, oil and vanilla and whisk until blended. Add choice of fruit or vegetables.
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2.
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Add dry ingredients and stir with fork just until blended. Do not beat. Divide dough between loaf pans or muffins pans. B
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3.
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ake loaves in preheated 350'F. oven for 50 to 60 minutes or until tops are golden brown and a toothpick inserted in centre of loaves comes out clean. Cool in pans for 10 minutes, before turning loaves out on wire racks.
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4.
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When completely cool, wrap loaves in aluminum foil and refrigerate for 24 hours before slicing.
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To freeze for up to one month, put foil-wrapped loaf in heavy plastic bag and seal. Bake muffins in pre-heated 375'F. oven, 12 minutes for large ones, 10 minutes for small. Serve hot.
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For one-third muffin batch: Use one cup plus one tablespoon dry mix, one egg, 1/2 cup sugar, 1/3 cup oil, 1/2 tsp. vanilla, 2/3 cup prepared fruit or vegetable and 1/3 cup nuts.
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