Category: Muffins / Quick Bread

By Adell Shneer and The Canadian Living Test Kitchen. This bakes into tender, buttery buns in a variety of shapes. Do some of each to make a fabulous breadbasket for your holiday table.

Yield

20 rolls

Ingredients

• 2 tbsp (25 mL) granulated sugar
• 1-1/4 cups (300 mL) milk
• 1/4 cup (50 mL) butter
• 1 tsp (5 mL) salt
• 1/4 cup (50 mL) warm water
• 1 pkg (2-1/4 tsp/11 mL) active dry yeast
• 1 egg
• 4-1/2 cups (1.125 L) all-purpose flour, (approx)

Directions

1. Remove 1 tsp (5 mL) of the sugar; set aside.
2. In saucepan, heat together milk, butter, salt and remaining sugar until butter is melted; let cool to lukewarm.
3. In large bowl, dissolve reserved sugar with warm water. Sprinkle in yeast; let stand until frothy, about 10 minutes. Whisk in milk mixture and egg.
4. Stir in 4 cups (1 L) of the flour, 1 cup (250 mL) at a time, to make soft shaggy dough. Turn out onto lightly floured surface; knead, adding as much of the remaining flour as necessary to prevent sticking, until smooth, elastic and quite soft, about 10 minutes.
5. Place dough in large greased bowl, turning to grease all over. Cover with plastic wrap or tea towel; let rise in warm place until dough is doubled in bulk, about 1-1/2 hours.
6. Additional Information
7. Variation – Whole Wheat Soft Dinner Roll Dough: Replace 1-1/2 cups (375 mL) of the all-purpose flour with whole wheat flour.

Yield

24

Ingredients

• 4 cups flour
• 2 tsp cream of tartar
• 1 tsp soda
• 1 tsp salt
• 6 tbsp white sugar
• ½ cup shortening
• 2 eggs
• 1 cup buttermilk

Directions

1. Makes soft dough
2. Cut into 6 pieces, Pat into round shape. Score across in 4 pieces
3. Cook on baking sheet in 350 degree oven. Bake 5 minutes on one side , turn over and bake 5 more minutes

from the Daily Bulletin – May 13, 2010

Yield

12 Muffins

Ingredients

• 1 cup plain flour
• 1 cup whole-wheat flour
• 1/2 cup sugar
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 2 egg whites
• 2 tbsp canola oil
• 2 tbsp unsweetened applesauce
• 2 tsp grated orange peel
• 3/4 cup orange juice
• 1 1/4 cup finely chopped rhubarb
• 2 tbsp chopped pecans

Directions

1. Preheat oven to 350F.
2. combine flours, sugar baking powder,soda and salt.Mix evenly
3. In a separate bowl, add egg whites, canola oil, applesauce, orange peel and orange juice. Beat until smooth. Add to the flour mixture and blend just until moistened but still lumpy. Stir in chopped rhubarb.
4. Spoon batter in 12 muffin cups. Sprinkle 1/2 tsp chopped pecans onto each muffin.
5. Bake 25-30 min.

This recipe came from Pam, but originally was created by Dorothy Ross of Ear Falls, ON. A really nice moist muffin that combines the tang of rhubarb and the sweetness of blueberries. I changed the original recipe which contains sour cream, (I didn’t have any) to slightly over 1/2 cup of milk soured with lemon juice.

Yield

12 muffins

Ingredients

• 1/4 cup butter, softened
• 3/4 cup sugar
• 1 egg
• 1/4 cup sour cream
• 1 1/2 cup flour
• 2 tsp baking powder
• 1 tsp salt
• 1/3 cup milk
• 1 cup fresh or frozen blueberries
• 1 cup chopped fresh or frozen rhubarb

Directions

1. In a small mixing bowl, cream butter and sugar. Add egg and sour cream; mix well. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Fold in blueberries and rhubarb.
2. Fill 12 greased or paper-lined muffin cups about 2/3 full. Bake at 400 degrees for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

Yield

1 dozen

Ingredients

• 2 cups bisquick baking mix
• 2/3cup milk
• ½ cup grated cheese
• ¼ cup margarine or butter melted
• ¼ tsp garlic powder

Directions

1. Mix biscuit and cheese and milk. Drop by spoonfuls on cookie sheet. Bake 450º for 8 to 10 minutes. Mix butter with garlic powder. Brush over warm biscuits