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Daily Bread Recipe |
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According to Dona Hamilton from Cabazon, CA, she adds up a touch of broccoli and cheese to her handy corn bread mix to create a more flavorful muffin. They are perfect addition to all kinds of meals and a delicious technique to provide your kids with the nutritious vegetables.
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INGREDIENTS
- 1 (8.5 ounce) package corn bread/muffin mix
- 1 (10 ounce) package frozen chopped broccoli, thawed and well drained
- 4 eggs, beaten
- 1 cup shredded Cheddar cheese
- 1 small onion, chopped
- 1/4 cup butter or margarine, melted
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DIRECTIONS
Using a big mixing container, combine all ingredients then pour it over the lightly oiled muffin tins up to ¾ full. Set your oven to 350 degrees F and let them cook for twenty to twenty five minutes or just until the toothpick inserted at the middle of the muffin do not have anything sticking to it when pulled out. Hand them out hot.
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According to Nancy Zimmerman from Cape May Court House, NJ, this recipe includes corn kernels which brought the fresh summer flavor and a great consistency to these muffins. This is definitely a perfect addition in our hot season barbeque. These muffins are great served hot so what I do is I prepare then ahead cook them in the oven then I place them on the grill or I use a microwave to re-heat them before handing them out.
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INGREDIENTS
- 3/4 cup all-purpose flour
- 3/4 cup yellow cornmeal
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 egg
- 2/3 cup buttermilk
- 3 tablespoons canola oil
- 1 cup whole kernel corn
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This recipe makes a scrumptious muffin that has a texture similar to a cake. I frequently make two recipes and prepare enormous muffins.
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INGREDIENTS
- 1/2 cup butter
- 2 cups all-purpose flour
- 1 1/4 cups white sugar
- 2 eggs
- 1/2 cup milk
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/2 cups fresh blueberries
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This recipe makes cholesterol-free muffins!
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INGREDIENTS
- 1 1/2 cups all-purpose flour
- 1 cup fresh blueberries
- 1 egg white
- 1 tablespoon vegetable oil
- 1/2 cup skim milk
- 2 tablespoons margarine, melted
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup white sugar
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DIRECTIONS
- Set your oven to 400 degrees F. Lightly oil twelve muffin cups using a vegetable oil spray.
- Combine the blueberries with a quarter cup of flour. Then leave them for a while. Whisk the egg whites and a tbsp of oil in a separate bowl. Add in the dissolved butter or margarine and the milk.
- Using another bowl. Combine the sugar, salt, baking powder, and flour. Add in the dry mixture to the egg mixture, mix them manually until they are dampen. The batter will appear to be full of lumps. Add in the blueberries.
- Fill your muffin cups with batter up to two thirds full.
- Place the muffin cups inside the oven then let them cook for twenty to twenty five minutes or just until the muffin turns golden brown.
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This recipe makes a fruity flavored muffin, that freezes great and can be munched down all throughout the day. You can add in blueberries, peaches, strawberries or my girl’s most wanted chocolate chips.
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INGREDIENTS
- 1 3/4 cups all-purpose flour
- 1/3 cup white sugar
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup milk
- 1 egg
- 1/3 cup butter, melted
- 1 cup fresh blueberries
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This recipe makes a delicious loaf flavored with two luscious fruits, orange and cranberry. These when combined makes perfect and scrumptious bread that flavor more the day after it has been prepared.
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INGREDIENTS
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon grated orange zest
- 1 1/2 cups fresh cranberries
- 1/2 cup pecans, coarsely chopped
- 1/4 cup margarine, softened
- 1 cup white sugar
- 1 egg
- 3/4 cup orange juice
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DIRECTIONS
- Set your oven to 350 degrees F, lightly oil your 9 x 5 inch bread pan. Combine the salt, baking powder, baking soda and flour together in a mixing bowl. Beat in the orange zest, pecans and cranberries.
- Using a large mixing container, butter in the margarine, eggs and sugar until the texture becomes free of lumps before carefully adding in the orange juice while continuously stirring. Combine this mixture to the dry ingredients just until it becomes wet; make sure to not over whisk it.
- Fill your pan with batter then place inside your oven and let it cook for sixty minutes just until when the loaf has been pressed lightly it goes back up, it is ready then place inside the wire racks for further cooling. Cover it with plastic if it is thoroughly cooled down.
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This recipe makes a delicious and flavorful yet simple cranberry bread.
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INGREDIENTS
- 1 1/4 cups cranberry juice
- 3 cups bread flour
- 2 tablespoons dry milk powder
- 1 1/2 teaspoons salt
- 2 tablespoons butter, softened
- 3 tablespoons orange marmalade
- 1/3 cup dried cranberries
- 1 tablespoon active dry yeast
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DIRECTIONS
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This recipe makes a mouthwatering, and basic loaf that includes honey and loaded with cranberry essence.
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INGREDIENTS
- 1 1/4 cups water
- 1/3 cup honey
- 2 tablespoons butter, softened
- 2 cups bread flour
- 1 1/4 cups whole wheat flour
- 1 1/2 teaspoons salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
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- 1/4 teaspoon ground cloves
- 2 teaspoons active dry yeast
- 1 cup sweetened dried cranberries
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My mother who originally came up with recipe used to bake it using a long loaf pan, now they no longer manufacture such pan but luckily she handed me her long pan so when I try making this recipe I always experience a glimpse back to those old days.
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INGREDIENTS
- 1 1/2 cups hot water
- 1 1/2 cups dates, pitted and chopped
- 2 teaspoons baking soda
- 1 cup white sugar
- 1 teaspoon salt
- 1 tablespoon butter, melted
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup chopped walnuts
- 2 3/4 cups all-purpose
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DIRECTIONS
- Set your oven to 350 degrees F then lightly oil your bread pan.
- Soak the dates with hot water and leave it to cool down.
- Combine the baking soda and the flour before adding in the sugar and the salt. Add in the cooled dates and water. Beat in the dissolved butter, walnuts, vanilla and eggs. Stir them together thoroughly.
- Fill your pan with batter then place it inside the oven and let it cook for an hour or just until the toothpick placed at the middle of the bread do not have anything sticking to it when pulled out. Allow them to cool down for ten more minutes before taking them off the pans and placed into the wire racks for further cooling.
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This recipe baked and processed with the help of a bread machine would guarantees a delicious loaf that’s a big success at home!
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INGREDIENTS
- 1 cup warm water (110 degrees F/45 degrees C)
- 1 1/2 tablespoons lard
- 2 teaspoons active dry yeast
- 1/2 cup raisins
- 3 cups bread flour
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
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(3 votes, average: 4.67 out of 5)
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