Marvelous Recipes

I made a batch of these for breakfast this morning and they were a big hit! All the goodness of whole wheat and oats in a mouth-watering, delicious muffin!

1 cup whole wheat flour
1 cup rolled oats, quick cooking or old-fashioned
2 teaspoons baking soda
1/2 cup packed brown sugar
1-1/2 teaspoons ground cinnamon
1/2 teaspoon salt
1/2 cup raisins
1/2 cup flaked coconut
1/2 cup chopped nuts, (I used walnuts)
1 egg, beaten
1 cup milk
3 tablespoons olive or canola oil

1. In a large bowl, combine all the dry ingredients, including the raisins, coconut and chopped nuts.

2. Make a well in the center of the dry ingredients. Add the egg, milk and oil; blend only until moistened.

3. Fill greased muffin cups 1/2 full with mixture. Bake at 375 degrees F for 15 to 17 minutes. Makes 12 to 16 muffins.

Emily

Luscious tangy-sweet lemon flavor in every bite!

1-1/3 cups all-purpose flour
1/2 cup sugar
1-1/2 teaspoons baking powder
1/4 teaspoon salt
1 egg, lightly beaten
2/3 cup milk
3 tablespoons canola oil
2 tablespoons lemon juice
1/3 cup chopped pecans
2 tablespoons lemon juice
1 tablespoon sugar

Preheat oven to 350 degrees F. Grease bottom and sides of a 7×4-inch loaf pan; set aside.

In a medium bowl, combine the flour, sugar, baking powder and salt. Make a well in the center of flour mixture; set aside.

In a separate bowl, combine the egg, milk, oil, and lemon juice. Add the egg mixture to the flour mixture all at once; stir just until moistened. Fold in the pecans. Pour batter into prepared loaf pan.

Bake for 45 to 50 minutes or until wooden toothpick inserted near the center comes out clean.

Stir together the lemon juice and sugar; brush top of warm loaf with the lemon sugar mixture. Cool in the pan on wire rack for 10 minutes. Remove from the pan and cool completely on wire rack. Wrap tightly and store over night before serving. Makes 1 loaf.

Emily

I found this wonderful recipe over at Connie’s blog Meal Planning With Connie. I made them for dinner last night and they were incredible! Light, fluffy and melt-in-your mouth delicious!

2 cups all-purpose baking mix (Bisquick), (I used a generic brand and it worked fine)
1 cup shredded cheddar cheese
3 tablespoons butter, melted
1 egg
2/3 to 1 cup milk

1. Preheat oven to 400 degrees F. Spray a muffin tin with cooking spray.

2. Mix all the ingredients together in a large bowl. Spoon into muffin cups filling them 2/3 full.

3. Bake for about 8 minutes or until golden brown. Makes about 15 muffins.

Emily

Add just the right touch to your favorite soup or stew with these delicious golden brown cornbread muffins! A wonderful Fall dinner idea!

1 cup all-purpose flour
1 cup corn meal
1 teaspoon salt
3 teaspoons baking powder
1 egg, beaten
1 cup milk
3 tablespoons canola or vegetable oil

1. Preheat oven to 400 degrees F.

2. In a large bowl, combine the flour, corn meal, salt and baking powder. Stir in the beaten egg, milk and oil.

3. Grease a muffin tin; place in preheated oven until hot. Remove from oven; fill each muffin cup 2/3 full with the corn meal mixture.

4. Bake for 20 to 25 minutes or until golden brown. Makes 12 muffins.

Emily

I have had this bread recipe for so many years I can’t remember where I found it. It is still just as delicious today as it was when I first made it years ago. I enjoy it best with coffee for breakfast!

2 cups all-purpose flour
3/4 cup granulated sugar
3 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1 cup chopped pecans
1 egg
1/4 cup canola or vegetable oil
1 cup applesauce

1. Preheat oven to 350 degrees F.

2. Sift together the flour, sugar, baking powder, salt, baking soda and cinnamon; stir in the pecans.

3. In a large mixer bowl, beat the egg, oil and applesauce. Add the dry ingredients to the egg mixture; stir just until blended.

4. Pour into a greased 5.25 x 9 x 2.75-inch loaf pan. Bake for 50 minutes to 1 hour or until wooden toothpick inserted in center of loaf comes out clean. Cool in pan 5 minutes. Turn out onto wire rack to cool completely. Makes 1 loaf.

Emily

Enjoy this wonderful bread with your morning coffee!

2 eggs
1 cup granulated sugar
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup canola oil
1/4 cup sour cream
1 cup peeled chopped apples
1/2 cup chopped pecans or walnuts
1/2 teaspoon vanilla extract

1. In a large mixer bowl, beat the eggs and sugar until light and fluffy. In a separate medium bowl, combine the flour, baking soda and salt; blend well.

2. Add the dry ingredients to the egg mixture, alternately with the oil and sour cream. Beat well after each addition; batter will be  stiff.

3. Stir in the chopped apples, pecans and vanilla extract. Spoon the batter into a greased and floured 9-1/4 x 5-1/4 x 2-3/4-inch loaf pan.

4. Bake at 350 degrees F for 1 hour or until a wooden toothpick inserted in the middle of loaf comes out clean. Allow to cool in the pan 5 minutes; turn out onto wire rack to cool completely. Makes 1 loaf.

Emily

A wonderfully moist, apple flavored bread that goes great with coffee for breakfast! Delicious warm or cold.

1-1/2 cups all-purpose flour
1-1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
2 eggs, lightly beaten
1/2 cup granulated sugar
1/4 cup brown sugar
1 cup apple butter
1/4 cup canola oil

1. Preheat oven to 350 degrees F. Grease and flour the bottom and sides of a 9×5-inch loaf pan; set aside.

2. In a large bowl, combine the flour, baking powder, cinnamon, baking soda, salt and nutmeg. Make a well in the center of the flour mixture; set aside.

3. In a medium bowl, combine the eggs, granulated sugar, brown sugar, apple butter and oil. Add the egg mixture all at once to the flour mixture. Stir just until moistened; spoon batter into prepared loaf pan.

4. Bake for 45 to 55 minutes or until a wooden toothpick inserted near the center comes out clean. Cool in the pan on wire rack for 10 minutes. Remove from pan and cool completely on a wire rack. Wrap cooled bread with plastic wrap and store overnight in the refrigerator before serving. Makes 1 loaf (16 slices).

Emily

These lightly sweet, cinnamon flavor biscuits are great just the way they are or you can spread them with your favorite jam or jelly!

Cooking spray
2-1/4 cups all-purpose baking mix (Bisquick)
2/3 cup milk
2 tablespoons butter or margarine, melted
3 tablespoons sugar
2 teaspoons ground cinnamon

Lightly coat eight 2-1/2-inch muffin cups with the cooking spray; set aside. In a medium bowl, combine the baking mix and milk until a soft dough forms.

Turn the dough out onto a lightly floured surface; knead lightly until nearly smooth, about 10 times. Pat or roll the dough into an 8-inch square. Brush dough with melted butter; sprinkle with the sugar and cinnamon.

Cut dough into sixteen 2-inch squares. Gently press two squares together, sugar sides up. Place in prepared muffin cups, sugar sides up.

Bake at 400 degrees for 10 to 12 minutes or until golden brown. Remove from muffin cups; serve warm. Makes 8 biscuits.

Emily