Cinnamon Muffins

from the kitchen of Eleanor

Preheat oven to 350F or 176C.

Mix 1 1/2 cup four
1 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
Set aside.

Cream
1/2 cup sugar
1/2 cup margarine
1 tsp vanilla
Add 1 egg and 1 egg white.

Add flour mixture to sugar, margarine, and egg mixture a little at a time – alternate with 1 cup of plain, non-fat yogurt and mix completely.

In a separate bowl, mix
1/4 cup sugar
1/4 cup brown sugar
1 1/2 tsp cinnamon

Swirl this mixture into batter, put into muffin tins and bake for approximately 15 minutes.

Maple-Pecan Corn Bread

from the kitchen of Eleanor

1 cup all purpose flour
1 cup yellow cornmeal
1 tsp baking powder
1 tsp baking soda
1 tsp salt
3 tbsp butter or margarine (softened)
2 tbsp brown sugar
2 eggs
1/3 cup pure maple syrup
2 3/4 cup buttermilk
1/2 cup chopped pecans

Additional maple syrup, optional

Combine flour, cornmeal, baking powder, baking soda and salt; set aside. In a mixing bowl, combine butter, sugar and eggs; mix well. Add syrup and buttermilk. Stir in dry ingredients just until moistened. Stir in pecans. Pour into a greased loaf pan (8 1/2 inch x 4 1/2 inch 2 1/2 inch).

Bake at 350F (176C) oven for 35-40 minutes or until bread tests done.
Cool for 10 minutes in pan.

Note: to serve, warm additional maple syrup and pour over top.

Yields: 1 loaf

Banana, Pecan Muffins

from the kitchen of a friend

1 1/2 cups sugar
2 cup flour
2 tsp baking soda
2 tsp ground cinnamon
2 tsp ground nutmeg
2 tsp ground cardamom
4 tsp ground ginger
1/2 tsp salt
4 egg whites, lightly beaten
1 cup vegetable oil
2 tsp vanilla extract
1 tbsp lemon juice
1 tbsp banana liqueur (optional)
1 cup coarsely chopped pecans
2 cups banana chunks

Heat oven to 175C. Line 24 muffin tins with paper liners.

In a food processor bowl, blend all dry ingredients. Add egg whites, oil, vanilla, lemon juice and banana liqueur and process just to blend.

Pour into large mixing bowl and blend in nuts and bananas.

Fill muffin cups 2/3 full and bake on middle shelf of oven for about 30 minutes or until an inserted toothpick comes out clean.

Serve hot with butter.

Makes 24 servings.

Note: these muffins can be frozen and reheated.

Italian Breadsticks

1 to 1 1/4 cups all purpose flour
3/4 cup wheat germ
2 tsp quick-raising yeast
2 tbsp sugar
1 tsp salt
1/2 tsp dried Italian herb seasoning
1/3 cup olive oil
3/4 cup hot tap water (120-130F or 48-55C) water
3/4 cup whole-wheat flour
1 egg
1 tbsp water

Optional toppings:
ground pepper
sesame seed
regular wheat germ

In a large bowl, combine 1 cup all purpose flour, 3/4 cup wheat germ, yeast, sugar, salt and Italian seasoning. Stir well to blend flavors. Add oil and hot water.

With an electric mixer at medium speed, beat 2 minutes, scraping bowl. Stir in whole-wheat flour and enough remaining all-purpose flour to make soft dough that leaves sides of bowl.

Turn out onto a floured board and knead for 5 minutes (or until dough is smooth and elastic). Place in a greased bow, turning dough to coat all sides. Cover and let rise in a warm place until doubled (approx 30 minutes).

Preheat oven to 275F (135C) oven. Punch down dough and divide into 24 pieces. Shape each piece into a long rope (approx 12 inches or 30 cm). Place on baking sheets. In a cup, beat egg with 1 tbsp water and brush on dough.

Sprinkle with the topping of your choice.

Bake for 40-45 minutes or until browned. Cool on wire racks. Serve warm or wrap in foil to store.

Note: some ovens are not long enough to bake things this long. At 12 inches, this recipe makes 24 breadsticks.

Old fashion donut muffins

1 1/4 cup margarine
5 eggs
3 cups flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1/4 tsp nutmeg
1 3/4 cup sugar
1 tsp vanilla

Mix ingredients together in the order given. Bake in cupcake lined pans at 160°C oven for about 20 minutes (or until completely baked, but not over-baked).

Scrumptious! Like donuts without the frying hassle – great for your afternoon tea!