Best ever banana muffins

3 large bananas, mashed
3/4 cup white sugar
1 egg
1 tsp baking powder
1/2 tsp salt
1 tsp baking soda
1 1/2 cups flour
1/3 cup melted margarine

Mash bananas; add sugar and slightly beaten egg. Add melted margarine. Add dry ingredients and mix thoroughly. Put in muffin tins and bake at 375 F for 20 minutes.

(this is just a tip, which I am sure you know, but when my bananas are starting to go too brown and no one will eat them. I throw them in the freezer, then when I make these muffins, or anything calling for bananas, I just defrost those...)
-Vinnie

Refrigerator Applesauce Bran Muffins

24 muffins

1 1/2 c. original All-Bran cereal
1 c. oat bran
3/4 c. wheat bran
1/2 c. uncooked old-fashioned oats (not quick cooking)
2 1/2 c. boiling water
2 c. whole-wheat flower
1/2 c. Splenda (or sugar)
2 T. baking soda
1 t. ground cinnamon
1 t. salt
2 c. low-fat or fat-free buttermilk*
3/4 c. unsweetened applesauce
1/2 c. pasteurized egg substitute (or 2 eggs)
1/4 c. canola oil

*Don't have buttermilk? Make the equivilant by adding several teaspoons of white vinegar to each cup of milk.

1. Combine the All-Bran, oat bran, wheat bran, and rolled oats in a large bowl. Pour in the boiling water and stir until thoroughly moistened. Set aside for 15 minutes.
2. Meanwile, combine the whole-wheat flour, sugar substitute, baking soda, cinnamon, and salt in a second large bowl.
3. Mash out any lumps in the bran mixture, then stir in the buttermilk, applesauce, egg substitute, and oil until smooth. Stir in the whole-wheat flour mixture until well blended. The batter will be thick, so using an electric mixer or potato masher might make this easier. Cover and refrigerate for up to 3 weeks. (I prefer to make them all at this time so I don't have to bake one whenever I want it. I just keep a few in the fridge and freeze the rest.)
4. To bake the muffins, position a rack in the center of the oven and preheat to 375. Fill muffin cups about 2/3 full.
5. Bake until puffed and golden brown, about 25-30 minutes. Cool muffins in tin for 3 minutes, then serve or transfer to a wire rack to cool completely. Baked muffins can be stored in an airtight container at room temperature for up to 3 days.

Yet another Dr. Phil recipe. This one is really good! I just warm a muffin up for 20 seconds in the microwave before eating. --Keri

Lehi Roller Mills Honey Wheat Bread

INGREDIENTS:
1 LOAF
Warm water: 1 2/3 c.
Honey: 1/3 c.
Yeast: 2 ½ teaspoons
Whole wheat flour (you can grind it ahead of time but you must keep it in the freezer if you do this to maintain the nutrients.): 1 ¼ c.
Germade (cream of wheat): ¼ c.
Cracked wheat: ¼ c.
Salt: 2 teaspoons
Oatmeal (optional, we added this as a variation to the recipe): 1/3 c.
White flour: Approx. 2 1/3 c. (less if you add the oatmeal)

3 LOAVES
Warm water: 5 c.
Honey: 1 c.
Yeast: 2 ½ Tablespoons
Whole wheat flour (you can grind it ahead of time but you must keep it in the freezer if you do this to maintain the nutrients.): 3 ¾ c.
Germade (cream of wheat): ¾ c.
Cracked wheat: ¾ c.
Salt: 2 Tablespoons
Oatmeal (optional, we added this as a variation to the recipe): 1 cup
White flour: Approx. 7 c. (less if you add the oatmeal)

6 LOAVES
Warm water: 8 1/3 c.
Honey: 1 2/3 c.
Yeast: 4 Tablespoons
Whole wheat flour (you can grind it ahead of time but you must keep it in the freezer if you do this to maintain the nutrients.): 6 ¼ c. (grind 4 c.)
Germade (cream of wheat): 1 ¼ c.
Cracked wheat: 1 ¼ c.
Salt: 3 1/3 Tablespoons
Oatmeal (optional, we added this as a variation to the recipe): 2 cups
White flour: Approx. 10 c. (less if you add the oatmeal)

Mix warm water and honey completely and then add the yeast. Set aside until yeast bubbles and rises. In a separate bowl mix wheat flour, germade, cracked wheat, oatmeal (optional), and salt. After yeast bubbles and rises stir and then add the wheat flour mixture. Stir vigorously. Add white flour gradually while stirring until dough reaches elastic consistency that you can knead. (The recipe says to knead for 8 min. but I only need it for 2-3.) Cover and set aside to raise for about 45 min to an hour (or until it doubles in size). Spray pans with cooking spray, bottom and sides. Divide into loaves and knead each individual loaf until all the air bubble are gone and the loaf holds shape (I only need it about 2-3 min.) If you are doing 6 loaves you will have to divide the dough in half and set aside one half. Knead 3 of the loaves and allow to raise. When you turn on the oven to heat up to cook the first three loaves, then divide and knead the other three loaves and allow to raise while the first 3 cook. Cook at 360 degrees for 35 min. Remove from pans immediately after taking out of oven and place on a rack to cool.

Notes:

-I’ve only made 3 loaves at a time. When I do 3 loaves, I increase the wheat flour to 5 ¾ c. and decrease the white flour to approx. 5 cups (maybe even less with the oatmeal). You can play around to see if you prefer more whole wheat or white flour.
-You can use your kitchen-aid mixer (if it’s big enough) to do the kneading. Use the dough hook. It saves a lot of time and clean-up.
-Cracked wheat is simply regular wheat that’s not ground as much. You don’t need to use it if you don’t have a wheat grinder—just depends on your preference for a more crunchy or soft texture.
-The texture of this bread is yummy and it makes large loaves, the size of store bought kind, which is great for sandwiches and French toast.

Bread Bowls

These are SOOO delicious and easy! They are wonderful on chilly evenings with hot soup.

2 pkg. active dry yeast
1 c. warm water
1 c. warm milk
1/2 c. shortening
1/2 c. sugar
2 tsp. salt
2 eggs
6-6 1/2 c. flour
cornmeal


In a mixing bowl, dissolve yeast in warm water. Add the milk, shortening, sugar, eggs, salt and 2 c. flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto floured surface; knead until smooth and elastic, about 6-8 min. Cover and let rise until doubled. Punch dough down. Turn onto lightly floured surface and roll out like a pizza and cut into 8 pieces. Form each piece into a ball. Grease 2 baking sheets and sprinkle with cornmeal. Place 4 balls 3 in. apart on pans. Cover and let rise until doubled. Bake 350 degrees for 20-25 minutes. Hollow out middles and serve with soup.

-Janae