This is a great side dish with baked beans or a salad. You can add bacon, sharp cheddar cheese and my favorite a can of diced green chilies. This would also make great muffins. 

Oven: 350 degrees F.
Time: 25 minutes
Pan: 9"x9" or 10" cast iron skillet (heated in 425 degree oven) 
Yields: 9 servings

Ingredients:
1 c. yellow cornmeal (125g)
1 c. + 1 T. soft white flour (125g)
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt

2 large eggs 
2/3 c. buttermilk (170g)
2/3 c. milk (170g)

2 T. melted butter (28g)

Options
Add 1/2 cup sharp cheddar cheese (56g)
8 oz. bacon cooked and diced
Add 1 can diced green chilies

Directions:

• If you are going to use a cast iron skillet place it in the center of the oven and turn the oven to 425 degrees while you make the cornbread. 
• Stir cornmeal, flour, baking powder, baking soda and salt in a large bowl set aside.
• In a separate bowl add the eggs to the buttermilk and milk mixture, beat until combined. 
• Pour the wet ingredients over the dry, stir quickly until just combined. Add the melted butter and stir again until combined. If you are adding extra ingredients crumble the bacon, cheese and green chilies on top of batter and fold into batter using a light hand don't over mix the batter.
• Pour the batter into the greased 9x9 pan or the hot cast iron skillet. Bake until the top is golden brown and lightly cracked and edges have pulled away from the side of the ban about 25 minutes.
• Cool for 5-10 minutes before cutting into squares or wedges and serve warm.

Tasty and nutritious your family will love these pretty muffins. These muffins use soft white wheat berries which when milled is pastry flour. Lower in gluten than bread flour which is made with hard wheat berries.  It is always best to weigh your ingredients, you will get a better finished product consistently.
Pre-Heat Oven: 425 degrees
Bake: 5 minutes at 425 degrees
Bake: 12 minutes at 375 degrees
Yields: 12 Muffins

Ingredients:
2 c. + 2 T. soft white flour (270g)
3/4 c. sugar (150g)
2 tsp. baking powder
1 tsp. baking soda
1 tsp cinnamon
1/2 tsp. salt
1/4 c. diced crystallized ginger
                  or
2 T. grated fresh ginger ( or 1 1/2 tsp. dry)
1 tsp. vanilla
2 large eggs
1 c. buttermilk (245g)
1/3 c. vegetable oil (75g)
2 c. grated carrots (about 2 good sized carrots (150g)
1/4 c. walnuts chopped (30g)

Directions:

• In a medium sized bowl, whisk together the dry ingredient including the crystallized ginger or substitution.
• In a smaller bowl, whisk together the eggs, buttermilk and oil.
• Make a well in the center of the dry ingredients and add the liquid mixture to the dry. Stir the mixture with a few strokes, there should be no streaks of dry ingredients but will be lumps.
  
• Gently fold in the carrots and walnuts into the mixture.
• Grease 12 muffins cups or use paper liners. Fill the cup 3/4 to 7/8 full use a #12 scoop which is 1/3 of a cup.
  
• Allow the muffin to rest 2 hours in the fridge before baking.
• Sprinkle the top of each with coarse sugar before putting them into the oven.

Bake

• Bake for 15-20 minutes total time
• Bake the first 5 minutes at 425 degrees, then turn down the oven and finish baking for 10-15 minutes at 375 degrees. They are done when a tooth pick comes out clean when inserted into the center of the muffins.

Cool for 5 minutes before removing them from the pan. You could also ice them with a cream cheese icing.

I love blueberry muffins but you don't have to wait until spring to enjoy these wonderfully tender muffins. Blueberries freeze very well, so stock up when you can get them fresh and stash them in the freezer for later use. These muffins are best if mixed by hand so you don't over mix the ingredients.

When making quick breads with 100% whole grain flour I've found you need to be gentle with the mixing and use the correct grain. Soft white or soft red wheat berries are pastry flour. They have less gluten then a hard wheat berry. Gluten, is the protein in wheat and you need a high gluten grain for bread but not for tender products like cakes, muffins or a pie crust.

All of my recipes are in grams, and you will be much more successful if you weigh out your ingredients. When I convert my recipes to cups it's not as accurate so it does change the recipe a bit. When you weigh out your ingredients you will always get dependable results. Baking is a science not an art.

Oven Preheat: 425 degrees
Bake Time: 16-17 minutes TOTAL TIME
Bake: 5 minutes at 425 degrees
Bake: 12 minutes at 375 degrees

Recipe
Dry Ingredients
2 1/4 c. Soft White flour (375g)
2 1/2 tsp. Baking Powder
1/2 ts[. Salt

Wet #1
3/4 c. + 2T Sugar (160g)
2 Large eggs
3 T. Melted unsalted butter (45g)
3 T. Vegetable oil (43g)

Wet #2
1 c. + 1T. Buttermilk (254g)
1/4 tsp. Almond extract
1 T. Vanilla
1-1/2 c. Blueberries - fresh

NOTE USING FROZEN BERRIES:
If you are using frozen blueberries leave them out of the batter. Mix everything according to the directions below. Add 1 tablespoon in bottom of each muffin cup. Then add a couple of frozen blueberries then continue to layer the batter and berries. This will give you a much nicer muffin that will not be streaked blue by the frozen berries. Bake as directed.

Directions

• Mix all the dry ingredients by hand together in a large bowl
• Mix all the #1 wet ingredients by hand in another smaller bowl
• Mix all the #2 wet ingredients by hand in a separate smaller bowl
• Mix wet #1 and #2 together well
• Add the wet ingredients to the dry ingredients and fold together until just combined.
• Refrigerate for at least 30 minutes or even overnight

The batter will be very thick, use a scoop to place into a greased muffin tin

These are tender cream cheese filled muffins, with a nice crunchy topping of oats and nuts. These freeze well so make 2 dozen and put some in the freezer for later.

Bake: 16-20 Minutes
Oven: 400 degrees
Yields: 12 muffins

Ingredients
2 1/4 c. soft white flour (280g)
1/3 c. brown sugar (73g)
1 T.  baking powder
1/2 tsp salt
1/2 tsp. cinnamon
1 large egg beaten
1 c. milk (244g)
1/2 c. canola oil or vegetable oil (112g)
2 c. finely chopped peeled apples (about 2 small apples)

Filling
8 oz. cream cheese softened
2 T. maple syrup (39g)
4 tsp. orange zest
1/4 tsp. nutmeg

Topping
1/4 g. soft white flour (28g)
1/4 c. rolled oats (30g0
1/4 c. brown sugar (50g0
1/4 tsp. cinnamon
3 T. butter cold (43g)
1/4 c. pecans chopped (30g)

Directions

• In a large bowl, combine flour, sugar, baking powder, salt and cinnamon. In another bowl, combine the egg, milk and oil.
  
• Stir the wet ingredients into the dry until just moistened. Fold in the peeled and chopped apples.
• Grease 12 muffin cups or use paper liners. Fill the cup 3/4 - 7/8 full (use a #12 scoop which is 1/3 cup).

Filling
In a small bowl, beat filling ingredients until smooth. Drop a tablespoon of the filling into the center of the muffins. It will sink into the batter.

Topping
In a small bowl, combine the flour, oats, brown sugar and cinnamon. Cut in the butter until crumbly. Stir in the chopped pecans. Sprinkle over the muffins.

Lemon is one of my favorite flavors, which makes this a special muffin. I wanted the lemon flavor to stand out so the lemon syrup or icing on top is a must.



Yields: 12 muffins
Oven: Pre-Heat oven 425 degrees

Bake Time: Total baking time 16 minutes
Bake: Bake first 5 minutes at 425 degrees - turn down oven
            Bake the last 11 minutes at 375 degrees

Dry Ingredients:
1 3/4 c. soft white or pastry flour (300g)
3/4 c. sugar (145g)
1 T. baking powder
1/2 tsp. salt

1c. small shredded zucchini (packed and drained) (160g)

Wet Ingredients:
1 tsp. vanilla
2 large eggs
2/3 c. milk (162g)
1/3 c. canola oil (86g)
zest of 1 lemon - save juice for the syrup
1 tsp. ginger

Lemon Syrup
1/4 c. lemon juice (juice of one lemon) (61g)
1/4 c. sugar (50g)

Directions:

• In a large bowl mix all the dry ingredients, except the shredded zucchini.
• In another bowl mix the wet ingredients.
• Pour the wet ingredients over the dry ingredients and mix until just combined. Fold in the shredded zucchini at the end.
• Note: The batter will be thin so don't be worried. Scoop out the batter into prepared muffin tin. Use a #12 scoop or 1/3 of a cup. You may use paper linings or grease your pan well so they don't stick.
• Place in the fridge for 30 minutes or up to 2 hours
• Bake for total of 16 minutes, the first 5 minutes at 425 degrees and the last 11 minutes at 375 degrees.
• Remove from the oven and cool
• Brush with the lemon syrup or drizzle lemon icing on top

Directions for Syrup
Combine the lemon juice and sugar in a pan on the stove and bring to a boil. Cook until thickened, if you want it more like icing add some powder sugar.

These are tasty and low in sugar, great for a treat or with a meal. You may add the candied ginger pieces to the muffins to add that special touch. Learn how to make them....Read More

Equipment:
Muffin Pan 12
Scale...Once you have one you will wonder how you baked without it.
 #12 Scoop... Dish out muffins

Pre-Heat Oven: 425 degrees
Oven: 425 degrees for first 5 minutes
Oven: Turn down to 375 degrees for the last 11-13 minutes
Bake: Total bake time about 16 minutes
Yields: 12 Servings

Ingredients
2 1/2 soft white flour (300g)
3/4 c. sugar (145g)
1T. baking powder
1 1/4 tsp. cinnamon
1/2 tsp nutmeg
1 tsp. dry ginger or 2 tsp. fresh grated ginger
1/2 tsp. salt

2 extra large eggs
2/3 c. milk (162g)
1/4 c. + 2T. vegetable oil (85g)
1 tsp. vanilla

1 1/2 c. grated carrots about 3 carrots or 2 large carrots (150g)
1/4 c. chopped walnuts (30g)
Candied Ginger pieces

Give this recipe a try, it's easy and full of carrots, spices and low on sugar. You may add the candied ginger pieces if you like, it takes the recipe over the top. I hope you enjoy!
Tamara

Sweet potatoes, are so good for you and can be bought year around. These muffins freeze perfectly, so make a double recipe so you will have them on hand.





Bake time: Total bake time is 17 minutes
Bake 5 minutes at 425 degrees, then turn down to 375 degree and finish baking for the last 12 minutes

Oven: 425 degrees for 5 minutes, then turn down to 375 degrees

Ingredients:
3/4 c. sugar (145g)
1/2 c. +1 T butter (124g)
2  large eggs
1 med. sweet potato (209g) Baked

1 3/4 c. soft white pastry flour (300g)
2 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
1 1/2 tsp cinnamon

1/4 c. +2 tsp buttermilk (67g)
2 T. +1 tsp. honey (49g)
1 tsp. vanilla

Instructions:

• In a separate bowl add all the dry ingredients; flour, baking powder, baking soda, salt and cinnamon together and mix.
• In a separate bowl mix the buttermilk, honey and vanilla together.
• With the mixer cream butter, sugar until light and creamy.
• Add one egg at a time to the mixer and beat until combined.
• Add the sweet potato to the mixer and beat, then add the liquid ingredients from the separate bowl and mix until thoroughly combined.
• Remove the bowl from the mixer and add the bowl of dry ingredients to the liquid. Mix this by hand until just combined.
• Place in the refrigerator for at least 30 minutes.
  
• Use a scoop or 1/3 cup to place the dough into the muffin pans.
  
• Sprinkle with coarse sugar before placing into the oven.
• Remove from oven and let rest 2 minutes before removing from the muffin pans.

This recipe is from Pastries Like a Pro by Helen H. Fletcher.








Oven: 325 degrees
Bake: 60-75 minutes
Pan: 9x5 inch loaf pan (lined with parchment paper)
Makes one loaf

Ingredients
1/2 cup pecan pieces (60 grams)
2 large peaches fully ripened
Remove the skin of the peaches.

• Drop the ripe peaches in boiling water for 1 to 3 minutes.
• Remove from the water with a slotted spoon and immediately place them in cold water to stop the cooking.
• The skins will just slide right off.
• Remove the pit and you’re ready to go.
• Puree just enough of the peaches to make 1 cup. Dice the remainder into 1/2 inch pieces. Note: If using large peaches the puree will take about one and a half peaches. The remainder of the peach is diced up and added to the batter along with the pecans when putting it into the pan. The peach pieces give a pleasant burst of flavor.

Liquid Ingredients
1 cups sugar (200 g)
1/2 cup oil (112 g)
1 egg
1 egg yolk
1 cup peach puree (about 1 1/2 large peach)
1 teaspoon almond extract
1 teaspoon vanilla extract

Dry Ingredients
1 1/2 c. soft white pastry flour (210 grams)  or All purpose flour
1/4 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon baking powder

Directions:

• Preheat oven to 325 degrees.
• Line the bottom of a 9×5 inch loaf pan with parchment. Spray the pan and set aside.

Wet Ingredients:
Whisk sugar and oil until combined.
Add egg and yolk, whisking to combine
Add the peach puree and extracts.

Dry Ingredients:
Combine the salt, baking soda, baking powder and flour. Mix together.
Add the dry ingredients to the wet and mix until just combined.

Assemble:

• Pour one third of the batter into the prepared pan.  
• Sprinkle 1/2 of the diced peaches and 1/2 of the pecan pieces over the batter. Spread another one third of the batter over the peaches and pecans and repeat the peach pieces and pecans.
• Top with the last third of the batter spreading it to the edges covering the peaches and pecans.

Bake for 60 to 75 minutes or until a tester comes out clean. If it browns too much lightly cover with a piece of foil that has been sprayed and placed sprayed side down over the bread.
Cool 30 minutes and turn out of the pan to cool on racks.

A delicious cake like muffin, perfect when fresh fruit is ripe like right now.






Oven: 375 degrees F.
Bake: 25-30 minutes
Yields: 12 muffins

Ingredients:
6 T. butter (86 g)
3/4 c. sugar (150 g)
2 large eggs

2 c. + 2 T. soft white flour (243 g)
1 T. baking powder
1/2 tsp. salt

1/2 c. milk (122 g)
2 tsp. vanilla extract
1/4 tsp. almond extract

2 c. mixed berries:
blueberries
strawberries
raspberries
(fresh or frozen thawed and drained)
slice larger berries

Topping
1 T. sugar
1/2 tsp. cinnamon

Directions:
In a large bowl cream butter and sugar until light and fluffy, Add each egg one at a time and beat well after each addition.

In a separate bowl, mix together flour, baking powder and salt. Fold flour mixture one third at a time into the reamed mixture, alternating with the liquid ingredients (milk, vanilla and almond extract).

gently fold in the berries until they are just blended in.

Grease 12 muffin cups or use paper liners. Fill the cup 3/4 - 7/8 full (use a #12 scoop which is 1/3 cup). sprinkle the tops with the sugar and cinnamon mixture.

Bake them for 25 to 30 minutes or until a tooth pick comes out clean when inserted into the center of the muffin.

Remove the muffins from the oven, and cool in the pan for 5 minutes before transferring them in a rick to cool completely.

This makes a nice loaf that keeps well and is especially good with coffee in the morning or as a snack in the afternoon. It can also be made into 12 muffins.





Oven: 350 degrees F
Bake: 45 to 50 minutes (internal temperature 200 degrees F)
Pan: loaf pan 8 1/2" x 4 1/2" inches Grease Pan
Servings: 16 slices      

Muffins (12) grease the pan or use paper liners
                    Bake: 350 degrees for 25 minutes

Ingredients:
2 c. chopped dates (227 g)
4 T. softened butter (57 g)
1 1/2 tsp. baking soda
3/4 tap. salt
2/3 c. to 3/4 c. brown sugar (142 g to 159 g) depending on how sweet you want it
1 c. hot brewed coffee (227 g)
1 large egg
1 tsp. vanilla extract
1 T. vodka or brandy (14 g) optional to enhance flavor
1/2 tsp. baking powder
1 3/4 c. + 2 T. soft white flour (225 g)
1 c. chopped walnuts (113 g)

Directions:
Place the dates, butter, baking soda, salt and brown sugar in a mixing bowl. Pour the hot coffee into the bowl, stirring to combine. Allow the mixture to cool for 15 minutes.

Add the egg, vanilla, liquor, baking powder, and flour, beating gently until smooth. stir in the walnuts.

Pour the batter into the greased prepared pan, gently tapping the pan on the counter to settle the batter. Bake the bread for 45 to 55 minutes, tenting the loaf with foil after 30 minutes to prevent over browning. Remove the bread from the oven; and test with a toothpick inserted in the center it should come out clean or use an instant read thermometer the reading should be 200 degrees.

After taking out of the oven, cool for 10 minutes, gently turn the bread out of the pan onto a cooling rack to cool. Cool completely before slicing. Wrap airtight, and store at room temperature for several days, or freeze for longer storage.

For Muffins grease the muffin tin or use paper liners. Fill the 12 muffin tin 3/4 to 7/8 full (use a #12 scoop which is 1/3 of a cup). Bake the muffins at 350 degrees for 25 minutes. Let them sit in the pan a few minutes before removing them, to cool on a rack.

Additional Tips

• Use flavored coffee like caramel or vanilla.
• Skip the Alcohol if you want, but it will not leave a taste when baked.
• Substitute boiling water for the coffee but the coffee has acid which reacts with the baking soda to produce a rise. To counteract this substituting 1 T. lemon juice for 1 T. of the water.
  
  
  Recipe is based on a recipe from King Aurthur Flour

This is a healthy recipe with all the carrots and apples. We are trying to eat with less sugar and add more fruit and vegetables to our diet and this recipe does the trick.




Oven: 375 degrees
Bake: 20-25 minutes
Yields:12 Muffins

Recipe:
2 cups (227 g) Soft White Pastry flour, Spelt or Ezekiel flour
1/2 teaspoon baking soda
2 teaspoon baking powder
1 tablespoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt

2 cups (198 g) peeled and grated carrots
1 large tart apple, cored, and grated or chopped fine (leave the peel on)
1/2 cup (71 g) raisins
1/2 cup (43 g) shredded coconut, sweetened or unsweetened
1/2 cup (57 g) chopped walnuts
1/3 cup (43 g) sunflower seeds or wheat germ, optional

3 large eggs
1/3 cup (65 g) vegetable oil
2/3 cup (163 g)  unsweetened applesauce
1 cup (213 g) brown sugar
2 teaspoons vanilla extract
1 tablespoon orange zest

Instructions:
Preheat the oven to 375°F. Use my new Release Me Baking Cream to  grease a 12-cup muffin tin, or line it with papers liners.

In a large bowl, whisk together the flour, baking soda & powder, spices, and salt stir until mixed well.

In a separate bowl add the carrots, apple, raisins, coconut, nuts, and sunflower seeds or wheat germ mix until combined.

In a third bowl, beat together the eggs, oil, applesauce, sugar, vanilla, and orange zest.

Make a well in the center of the dry ingredients;   Add the wet mixture to the dry and stir until evenly moistened. Then add the carrot, apple mixture to the mix and combine until just mixed, don't over stir.

Baking Tip: Refrigerate mix for at least 2 hours  or overnight they will come out higher.

Grease 12 muffin cups or use paper liners. Fill the cup 3/4 -7/8 full (Use a #12 scoop which is 1/3 cup). Theses muffins will be nicely rounded when baked. You may have 14 muffins depending on the apple size and carrots.

Bake the muffins for 22 to 25 minutes, until they're nicely domed and a cake tester inserted in the center of one of the inner muffins comes out clean.

Remove from the oven, let cool for 5 minutes in their pan on a rack, then turn out of pans to finish cooling. Wrap any leftovers airtight, and store at room temperature for several days; freeze for longer storage.

These are mildly spicy pumpkin muffins that are great for breakfast or a snack.






Oven: 400 degrees F.
Bake: 20 - 25 minutes
Yields: 12 muffins

Recipe:
2 c. + 2 T soft white flour (270 g)
3/4 c. packed dark brown sugar (132 g)

2 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. ground ginger
1/8 tsp. ground cloves
1/4 tsp. ground allspice

Pumpkin Mixture
3/4 c. canned pumpkin
1/2 c. unsalted melted butter (113 g)
1/4 c. buttermilk (61 g)
2 large eggs
3 T. molasses (45 g)
1 tsp. vanilla

3/4 c. chopped and toasted pecans or walnuts
3/4 c. chopped raisins or dried cranberries

Raw sugar for topping or drizzle with icing

Instructions:
In a large bowl, mix together flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, cloves nutmeg, and allspice.

Make a well in the center of the dry ingredients; add pumpkin mixture and stir just to combine. stir in nuts and raisins.

Grease 12 muffin cups or use paper liners. Fill the cup 3/4 -7/8 full (Use a #12 scoop which is 1/3 cup). Theses muffins will be nicely rounded when baked.

Bake 20 - -25 minutes or until a tooth pick inserted in the center comes out clean.

Remove from the oven and cool 5 minutes before removing from the cups. Cool completely and store in an airtight container at room temperature.

These muffins freeze very well.

Note: If you double the recipe use the whole 15oz. can of pumpkin, it's a bit more but will work just fine.