4 medium eggs, beaten.
3 cups of all-purpose flour.
2 ½ cups of fresh strawberries, rinsed, hulled and sliced.
2 cups of sugar.
1 ½ cups of chopped walnuts.
1 cup of vegetable oil.
1 tablespoon of cinnamon.
1 teaspoon of baking soda.
1 teaspoon of salt.
Preheat your oven to 400°F (210°C).
Lightly coat full-size muffin tins with non-stick cooking spray.
In a suitably sized bowl, combine the flour, sugar, cinnamon, baking soda, and salt.
In a another bowl, combine the eggs, strawberries and the vegetable oil.
Mix the contents of the two bowls together.
Gently fold in the chopped walnuts.
Fill the muffin tins about two-thirds full and bake for 15 minutes.
1 large egg, beaten.
3 ½ cups of unbleached flour.
2 cups of milk.
¾ cup of tart cherries, drained.
1/3 cup of vegetable oil.
1/3 cup of chopped pecans.
¼ cup of sugar.
1 tablespoon of baking powder, and 1 teaspoon of baking powder.
2 teaspoons of almond extract.
1 teaspoon of salt.
In a suitably sized mixing bowl, combine the flour, baking powder, salt and the sugar.
In another bowl, combine the beaten egg, milk, almond extract, and vegetable oil; blending thoroughly.
Mix the ingredients together gently.
Gently fold in the drained cherries and chopped nuts.
Spoon the batter into greased muffin tins filling each about two-thirds full.
3 cups of all-purpose flour
1 Tbsp baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
10 Tbsp unsalted butter (1 1/4 stick), softened
1 cup sugar
2 large eggs
1 1/2 cup plain yogurt
1 teaspoon grated lemon peel
1 1/2 cups blueberries
1 Tbsp flour (if using defrosted frozen berries)
1 Adjust the oven rack to the middle-lower part of the oven. Preheat oven to 375°F.
2 Whisk together the flour, baking powder, baking soda, and salt and set aside.
3 In a large mixing bowl, cream butter and sugar together, beating until fluffy. Add eggs one at a time, beating until incorporated after each one. Beat in the grated lemon peel.
4 Beat in one half of the dry ingredients until just incorporated. Beat in one third of the yogurt. Beat in half of the remaining dry ingredients. Beat in a second third of the yogurt. Beat in the remaining dry ingredients and then the remaining yogurt. Again be careful to beat until just incorporated. Do not over beat. Fold in the berries. If you are using frozen berries, defrost them first, drain the excess liquid, and then coat them in a light dusting of flour.
5 Use standard 12-muffin muffin tins. Coat each muffin cup lightly with olive oil or grape seed oil using a pastry brush, or with a little butter. Or use one of those convenient vegetable oil sprays. Distribute the muffin dough equally among the cups. Bake until muffins are golden brown, about 25 to 30 minutes. Test with a long toothpick (we use a thin bamboo skewer) to make sure the centers of the muffins are done. Set on wire rack to cool for 5 minutes. Remove muffins from the tin and serve slightly warm.
1/4 cup firmly packed light-brown sugar
1/4 cup corn syrup
1/4 cup chunky peanut butter
2 cups Spoon Size Shreeded Wheat, coarsely crushed
3/4 cup seedless raisins
In large saucepan over medium heat, stir together brown sugar and corn syrup until sugar dissolves and mixture is warm. Remove from heat; blend in peanut butter. Stir in cereal and raisins until well coated. Press into lightly greased 8×8″ baking pan. Cool until firm. Cut into 24 bars. Store in airtight container.
3/4 cup butter
1 1/2 cups flour
1/3 cup powdered sugar
2 cups sugar
4 tablespoons flour
1 teaspoon baking powder
6 tablespoons lemon juice
Cream together butter, 1 1/2 cup flour, and powdered sugar. Pat in a 13x9x2 inch baking pan. Bake 18 minutes at 350 F or 325 F if using a glass pan. Beat together the rest of the ingredients and pour over crust. Bake an additional 25 minutes. Sprinkle with powdered sugar.