10 cups whole wheat flour (Blogger uses flour made from freshly ground hard white wheat)
1/2 cup baking powder
1/4 cup sucanat (optional) (Brown Sugar Sweetner)
2 teaspoons sea salt
2 cups organic palm shortening or butter
In a large mixing bowl, mix together flour, baking powder, sucanat and salt. Thoroughly cut in palm shortening until mixture resembles fine crumbs. Store Whole Wheat Quick Mix in an air tight container in the freezer.
1 c. (250 ml) fresh or frozen cranberries
¼ cup + 2 tbsp granulated sugar
2 cups all-purpose flour
2 tbsp baking powder
½ tsp salt
1/3 cup butter, softened
2/3 cup milk
Preheat oven to 425°F (220°C).
Coarsely chop cranberries. Toss with ¼ cup sugar and set aside.
In a medium bowl, blend flour, remaining sugar, baking powder and salt. Cut in butter with pastry blender or 2 knives until mixture is size of small peas. Stir in cranberries. Add milk at once, stirring with a fork to make a soft dough.
Knead 10 times on lightly floured surface. Roll out or pat into log. Cut into 12 circles and place on ungreased cookie sheet.
Bake 10 to 12 minutes or until slightly browned. Serve warm.
I just made these this morning… absolutely delicious!
The second batch I made I added
1 tangerine & 1/2 of the zest; Reduced to 1/2 cup of milk
1/8 tsp all-spice.
NOTE: Just make sure if you make the blackberry/raspberry version or the chocolate version to keep a spoonful of cake mix out to toss the berries or chocolate chips in. If you do this before you add them to the batter, it will prevent them from sinking in the muffin.
6 cups all purpose flour
3 tbsp. baking powder
2 tbsp. sugar
1 tbsp. salt
1 tsp. Baking Soda
1 cup butter/margarine/or shortening
In a large mixing bowl whisk and sift together the dry ingredients.
Using a pastry cutter, cut butter into flour mixture until it resembles coarse sand.
Store in an airtight container in the refrigerator for up to four months.
Preheat oven to 350 degrees. Spray a muffin tin with cooking spray, set aside.
*Stir together melted butter, bisquick mix and sour cream until ingredients are fully incorporated.
Bake for 25 to 30 minutes until lightly browned on top.
2 cups Bisquick
2/3 cup milk
2/3 cup cheddar cheese
1 tsp garlic powder, divided
¼ cup butter, melted
How to make it:
Preheat oven to 450, or 475 for high altitude
In a medium bowl, mix together the bisquick, milk, cheese, and ½ tsp garlic powder; beat for 30 seconds
Fill lightly-greased muffin tins with the mixture, filling up 2/3 of the way
Bake for 8-10 minutes or till the tops are nice and golden
Combine the melted butter and the remaining ½ tsp garlic powder; brush this over the warm biscuits.
• add sesame and poppy seeds into the dough mixture
• omit the garlic and use your favorite nut
• the add-in options are endless
Prep time 10 mins
Cook time 25 mins
Total time 35 mins
Author: Kelli Miller
Recipe type: Breakfast
10 oz of mandarin oranges (Halo), drained.
1 medium egg, slightly beaten.
1 ½ cup of flour.
½ cup of sugar.
½ cup of butter.
¼ cup of milk.
1 ¾ teaspoon of baking powder.
½ teaspoon of salt.
¼ teaspoon of allspice.
¼ teaspoon of nutmeg.
Preheat your oven to 350°F (175°C).
Sift the flour with all of the other dry ingredients.
Add the butter.
Mix together the beaten egg and the milk, then add to dry ingredients and mix until just moistened.
Fold in the mandarin orange pieces.
Fill greased muffin tins about three-quarters full.
Peanut Butter and Milk Chocolate Chip Muffins
2 1/4 cups all purpose flour
2 tsp baking powder
1/2 tsp salt
2/3 cup brown sugar
6 tbsp butter, melted and cooled
1/2 cup crunchy peanut butter (or smooth)
2 large eggs
1 cup milk (low fat or skim is fine)
3/4 cup milk chocolate chips
Preheat oven to 375F. Line a a standard 12-cup muffin tin with paper liners.
In a large bowl, whisk together flour, baking powder, salt and brown sugar.
In a medium bowl, whisk together the melted butter, peanut butter, eggs and milk until smooth. Pour into flour mixture and stir until just combined. Stir in chocolate chips. Batter will be thick.
Divide batter into your paper-lined muffin tin. Each cup should be filled to the top, not just half way up, to ensure you get a nice dome on the muffin.
Bake for 17-20 minutes, until a tester comes out clean and the top of the muffin springs back when lightly pressed.
Cool on a wire rack.
Ingredients (makes 12 buns and takes 2 hours to make)
4 cups flour
1.75 tsp of yeast
¼ cup brown sugar
1 tsp salt
1 tsp cinnamon
1 tsp nutmeg
1 zest of lemon
½ cup dried cranberries
½ cup green grapes
1 cup low fat milk, warm
1 egg, beaten
3.5 tsp butter
2 tbsp butter, melted
1. In a large bowl, combine flour, yeast, sugar, salt, cinnamon, nutmeg, fruit, and lemon zest. Then, add the milk, egg, and butter. Stir until the dough becomes soft. Knead the dough for 5 minutes of a lightly floured surface. Place dough back in the bowl and cover with a damp towel. Put the bowl of dough in a warm location for 1 hour.
2. Cut the dough into 12 pieces and form round balls with each piece. Place the balls on a greased cookie sheet about 3 inches apart. Take a knife and carve a cross on top of each bun. Cover the buns with a damp towel again and let rest for 30 minutes in a warm location.
3. Preheat the oven to 350 degrees F. Bake the buns for 15-20 minutes or until golden brown on top. Brush the buns with honey as soon as they come out of the oven. Serve warm.
My family is a big fan of poppy seed muffins. Growing up, my brother, sister, and I would enjoy the breakfast treat my mom would make from scratch or sometimes from the muffin mix box. Poppy seeds have since become easier to find in stores so I decided to make some muffins from scratch.
2 teaspoons active dry yeast
1/2 teaspoon sugar
1/2 cup warm, but not hot water (about 105℉)
2 1/3 cups bread flour
2/3 cups unbleached all purpose flour
1 teaspoon salt
1/2 cup milk
1/2-3/4 cup warm, but not hot water (about 105℉.)
finely ground cornmeal
In a food processor bowl fitted with the steel blade (don’t use the dough attachment), pulse together the yeast, sugar and 1/2 cup of water. Cover and let sit for 5 minutes to proof. It should be frothy with bubbles on top. Add flour and salt and pulse a few times to just mix. Add 1/2 cup of the water and the milk through the feeder tube, while pulsing. The dough should be loose and sticky, so add more water if needed. Pulse until just blended. Don’t let the food processor motor labor or heat up. Let the dough rest for 5 minutes while covered. This allows the wet ingredients to combine with the flour. Pulse about 20 times to knead the dough.Again, don’t let the machine labor and heat up. Using a rubber spatula, turn the dough into a large, lightly oiled bowl. The dough should be soft, slightly loose and sticky. Cover with plastic wrap and a slightly damp kitchen towel. Set in a warm place and let double in size. (If you don’t have a warm place to let it rise, place a cup filled with water in a microwave and heat it about 3-4 minutes. Carefully take out the hot cup of water and put the covered bowl of dough in. Close the microwave door. This gives you a small, warm and moist place for the dough to rise. Just don’t forget it is in there and turn it on!!)This will take 1 1/2-2 hours, depending on how warm your room is. Lightly flour a pastry board or work surface; sprinkle with cornmeal. Turn the dough out onto this surface and sprinkle lightly with flour and cornmeal. Using a bench scraper, work flour underneath the dough. Pat the dough to a thickness of about 1-1 1/2 inches, making sure it is lightly covered with flour. You want the flour to stay on the surface and not get worked into the dough. Remember, loose and sticky dough helps form the nooks and crannies. Using the bench scraper, cut into 8-10 evenly sized pieces. Eight will make larger muffins and 10 pieces makes medium sized.Sprinkle cornmeal on a parchment lined cookie sheet. Take each piece of dough and fold the edges under to make a ball. They will be 3-4 inches round. Sprinkle with cornmeal.Let rest uncovered while you lightly grease a cast iron griddle or skillet and preheat it over medium high heat.Place the English muffins on the griddle or skillet and let cook until medium brown. Using a spatula, turn over and brown on the other side. If the muffins are on the larger side they will probably need more cooking in the oven. Just check the inside to make sure they are not still doughy. If they need more cooking, bake in a preheated oven at 375℉ for about 5-10 minutes.
Fork split and toast.
Serve warm with butter and jam and a nice cup of tea.