MUFFINS, BISCUITS, & NUT BREADS
by Barbara Kyte and Katherine Greenberg
Keep our Quick Mix on hand for muffins, breads, biscuits, coffeecakes, pancakes and waffles. Store, tightly covered, for up to 2 months in the refrigerator and up to 4 months in the freezer.
|3 cups||whole wheat flour|
|3 cups||all-purpose flour|
|3 Tbs.||baking powder|
|1 1/2 tsp.||salt|
|1 cup||butter or margarine|
Blend flour, baking powder, and salt in a large bowl. With an electric mixer, food processor, or pastry blender, cut butter into flour mixture until it resembles coarse cornmeal. Store tightly covered in the refrigerator or freezer. Makes about 8 cups mix.
QUICK MIX BISCUITS
Just mix, bake and serve. Since these are so easy to put together, why not take a few minutes and add one of the variations below.
|2 1/2 cup||Quick Mix|
MUFFINS, BISCUITS, & NUT BREADS MADE EASY
by Barbara Kyte and Katherine Greenberg (page 2)
Add one of the following to the dry ingredients called for in Quick Mix Biscuits.
|1/4 tsp.||dried thyme, basil, or marjoram|
|2 tsp.||poppy, sesame, or caraway seeds|
|3 Tbs.||grated onion|
|1/2 cup||grated cheese|
|1/2 cup||chopped nuts|
|1/2 cup||chopped dates or raisins|
|1 cup||grated cheese and 1/4 cup sliced ripe olives or sliced green onions|
|1/2 cup||sugar combined with 1 tsp. cinnamon|
|1/2 cup||brown sugar, firmly packed, and 1/2 cup chopped pecans or walnuts|
|1/2 cup||jam or marmalade|
|1 Tbs.||grated orange rind (zest), and 1/3 cup currants|
QUICK MIX SAVORY MUFFINS
These muffins are so quick and easy to make, you can serve them often. Be sure to try some of our scrumptious variations below.
|2 cups||Quick Mix|
SAVORY MUFFIN VARIATIONS
For variety, add one of the following to the dry ingredients in our Quick Mix Savory Muffin recipe.
|3 Tbs.||thinly sliced green onion|
|1/4 tsp.||dried dill, 1/2 tsp. dried oregano and 1 Tbs. snipped fresh parsley|
|1/2 cup||shredded cheddar cheese|
|1/2 cup||shredded Swiss cheese and 1 tsp. caraway seeds|
|1/3 cup||crumbled blue cheese, 2 Tbs. minced red onion and 1/4 cup chopped walnuts|
|1/2 cup||grated carrot, 1/4 cup sunflower kernels, 1/4 tsp. dried thyme or 1/2 tsp. dried tarragon|
|1/2 cup||sunflower kernels|
|1/4 cup||powdered buttermilk and 1/2 tsp. baking soda; or replace milk with buttermilk and add 1/2 tsp. baking soda|
Also, if desired
QUICK MIX HOT CROSS BUNS
Hot cross buns are traditionally served for Easter but are also a special treat on other occasions.
|2 cups||Quick Mix|
|1/4 cup||currants or raisins|
|1/4 cup||mixed candied fruit|
|1 tsp.||instant coffee powder|
|1/3 cup||confectioners' sugar|
CLASSIC NUT BREAD
Our favorite nut bread lends itself to many variations (see following recipe).
|1 cup||whole wheat or all-purpose flour|
|1 cup||all-purpose flour|
|1 Tbs.||baking powder|
|1 cup||chopped walnuts|
|2/3 cup||honey, or 3/4 cup sugar|
|3/4 cup||milk when using honey (1 cup milk when using sugar)|
|1/4 cup||vegetable oil|
CLASSIC NUT BREAD VARIATIONS
Try a different variation each time you bake Classic Nut Bread.
From Muffins, Nut Breads and More, by Barbara Kyte and Katherine Greenberg. Illustrated by Richard C. Cabrera. ©1996 by Bristol Publishing Enterprises, Inc. Excerpted by arrangement with Bristol Publishing Enterprises, Inc. $8.95. Available in local bookstores, or call 510-895-4461.