The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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PLAIN MUFFINS


 


 


1 3/4 cup flour (2 cups if using frozen berries)


1/3 cup sugar


1/2 tsp. cinnamon


2 1/2 tsp. baking powder


3/4 tsp. salt


1 egg


3/4 cup milk


1/3 cup oil


 


Preheat oven to 400 degrees F and lightly butter muffin tins or line with muffin cups.


 


1. Beat egg in small bowl.  Add oil and mix well.


 


2. Measure milk and add to egg mixture. 


 


3.  Measure dry ingredients and sift into large bowl. 


 


4.  Add milk, oil and egg all at once to dry ingredients.  Stir until dry ingredients are moistened.  Batter will be lumpy.


 


5.  Fill muffin cups ¾ full.


 


6. Bake until a toothpick stuck in the muffins comes out clean, 15-20 minutes. Let cool for a few minutes before turning the muffins out. Serve warm or at room temperature.


 


Yield: 9-12 muffins


 


 
VARIATIONS

 


 


Blueberry Muffins


 


Prepare batter as above.  Gently fold in 1 cup fresh or thawed and well-rinsed blueberries.


 


Chocolate Chip Muffins

 


Prepare batter as above.  Gently fold in 1 cup chocolate chips. 


 


Surprise Muffins


 


Prepare batter as above.  Fill muffin cups ½ full, drop 1 tsp, jam or jelly in the center of each and add batter to fill cups 3/4 full.


 

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Yield 3-5 servings


 


1/4 lb. ground beef


2 Tbsp. taco seasoning mix (more if needed to taste)


1-2 tsp. ranch dressing mix (optional)


1 tsp. onion powder


1 cup canned, diced tomatoes, undrained


1/4 -1/2 cup corn


1 cup kidney beans


1 cup black beans


1/4 cup water if mixture is too thick


 


Topping Ideas


cheese, olives, green onions, sour cream, tortilla chips


 


 


Directions

 


1. In a large saucepan, brown ground beef over medium heat, stir and break up meat as it cooks.  Drain grease from meat using strainer. 


 


2. Add remainder of ingredients.  When mixture comes to a boil turn temperature down to simmer.  Cover and simmer for 15-30 minutes, stirring occasionally. 


 


3. Serve over corn chips in a bowl.  Add toppings.

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Yield: 5 large pretzels


Preheat Oven: 450 degrees F.


 


INGREDIENTS:


3/4 cup warm water (approximately 105-110 degrees)


1/2 tablespoon yeast


2 tablespoons brown sugar


1 1/2 cup occident flour (bread flour) (add more if needed)


1/4 cup unsalted melted butter for dipping pretzels in after baking


 


EGG WASH


1 egg beaten with 2 tablespoons water


 


DIPPING SOLUTION (use large saucepan):


1/4 cup baking soda


2 1/2 cups hot water


 


 


DIRECTIONS:


 


Line baking sheet with parchment paper and lightly brush with vegetable oil.


 


1.      In a KitchenAid mixing bowl with dough hook attachment, mix warm water and sugar. Sprinkle yeast on top and let rest for 5 minutes.


2.      While yeast is growing, prepare egg wash and baking pan.  Set aside.


3.      Add flour and mix well until dough pulls away from the sides of the pan and it retains a ball shape.


4.      Let rise in warm place until doubled, at least 20-30 minutes.


5.      On slightly oiled, clean work surface, divide dough and shape into long 'ropes' and shape into pretzels or other "class appropriate" shape.


6.      Prepare dipping solution in large saucepan and turn stove to medium to keep solution hot.  Put shaped dough into prepared dipping solution for 20-30 seconds.


7.      Remove with a flat turner spatula and place on prepared cookie sheet.  Re-shape if necessary.


8.      Brush with egg wash & sprinkle with pretzel or sea salt (salt is optional).


9.      Bake for 8-12 minutes or until golden brown.  Meanwhile, over low heat, melt ¼ cup butter in small saucepan.  Do not allow to boil or brown.


10.  Dip face of pretzel into melted butter. Sprinkle with coarse salt or cinnamon sugar.


11.  ENJOY!

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