Peanut Butter Muffins

Ingredients

2 cups all-purpose flour
1/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup peanut butter (crunchy or smooth)
1 cup whole milk
1 egg, beaten
3 tablespoons unsalted butter, melted
1/3 cup unsalted peanuts, chopped


Directions

1.Preheat oven to 350° F. Combine the flour, sugar, baking powder, and salt in a large mixing bowl. Add the peanut butter and combine with a pastry cutter or 2 forks until it has reached a coarse, crumbly texture. Stir in the milk, egg, and butter.

2.Coat a nonstick muffin pan with cooking spray. Fill each muffin cup about 3/4 full with batter. Evenly sprinkle some chopped peanuts over each.

3.Bake 15 to 20 minutes or until light golden brown. Cool on a wire rack

Oven 350 degs, 8 - 10 mins
2 cups bisquick mix
2/3 cup buttermilk
1/2 cup shredded cheddar cheese

Method: add cheese to bisquick first
then, add buttermilk
Drop by spoonfuu on cookie sheet
Bake 8-10 mins till golden, remove from oven

Topping: 1/4 cup melted butter or margerine
1/4 tsp powdered garlic

lightly brush over hot biscuits before removing from cookie sheet

yum yum

Muffins

Ingredients

1 cup Whole Wheat Flour
1/2 cup All-purpose Flour
1/4 cup Ground Flaxseed/flaxseed Meal
1 cup Regular Oats
1/2 cup Packed Brown Sugar
1/2 teaspoon Salt
1 teaspoon Baking Soda
2 teaspoons Baking Powder
1/2 teaspoon Ground Cinnamon
1/2 cup Walnuts, Roughly Chopped
1/2 cup Raisins
1 cup Buttermilk
1 whole Egg
1/2 cup Applesauce
1 whole Banana, Mashed With A Fork
1/4 cup Molasses
Extra Buttermilk As Needed For Thinning

Preparation Instructions

Preheat the oven to 350 degrees. Thoroughly grease 1 muffin pan.

In a large bowl, combine flours, flaxseed meal, oats, brown sugar, salt, baking soda, baking powder, cinnamon, walnuts, and raisins. Stir together until combined.

In a separate bowl, mix together the buttermilk, egg, banana, and molasses.

Pour the wet ingredients into the dry ingredients, stirring until it just barely comes together. Batter should be wet and sticky; if needed, add 2 or 3 tablespoons of buttermilk.

Scoop 1/4 cup of mixture into muffin cups and bake for 16-18 minutes, or until deep golden brown.

One Pot Tabbouleh Bread

2 1/4 cups tepid water
3-4 teaspoons kosher salt
1 package Active Dry Yeast – .25 oz
4 cups all-purpose Flour
1/3 cup bulgur wheat (fine to medium grain)
1/3 cup boiling or very hot water
I very large handful parsley leaves
1 small to medium handful mint leaves
2 green onions, sliced thinly
1 lemon, zested..then juiced for olive oil dip
1 cup extra-virgin olive oil
fresh black pepper
grape or teardrop tomatoes
3 or 4 chives

DIRECTIONS:
1. Boil water, then add bulgur wheat. Let soak abut 20-25 minutes, until the wheat has absorbed all or most of the water.

2. Coarsley chop the parsley leaves with the mint leaves. I chopped mine too fine..you can barely see them in the bread. This is for aesthetic purposes only, so it’s really ok if you chop them finely.

3. Pour the tepid water into the pot. Add the kosher salt, yeast, and flour.

4. When you start to mix the bread batter, stir in the bulgur wheat (if any water remains, strain it out), lemon zest, parsley, mint, and thinly sliced green onions. Mix thoroughly. Cover and let rise for 60 to 90 minutes, at room temperature.

5. After room temperature rising, lift off cover and stir down the risen dough. Cover again, tightly, and place in the refrigerator overnight 10-14 hours.

5. Preheat oven to 450F. Remove risen bread dough in pot from refrigerator. Top with grape tomatoes (keep whole if very small, slice in half if not that small), parsley leaves (no thick stems), mint leaves, and strips of scallion.

6. Bake for 35-40 minutes .

7. Combine the cup of olive oil, lemon juice and black pepper, then add some lemon slices to it. Dip slices of the bread in the lemon olive oil, if desired. Serve with sliced cucumbers and more tomatoes or make a sandwich above or eat it plain.

Quote by: BrendaMTaylor

Muffins

Ingredients

1 cup Whole Wheat Flour
1/2 cup All-purpose Flour
1/4 cup Ground Flaxseed/flaxseed Meal
1 cup Regular Oats
1/2 cup Packed Brown Sugar
1/2 teaspoon Salt
1 teaspoon Baking Soda
2 teaspoons Baking Powder
1/2 teaspoon Ground Cinnamon
1/2 cup Walnuts, Roughly Chopped
1/2 cup Raisins
1 cup Buttermilk
1 whole Egg
1/2 cup Applesauce
1 whole Banana, Mashed With A Fork
1/4 cup Molasses
Extra Buttermilk As Needed For Thinning

Preparation Instructions

Preheat the oven to 350 degrees. Thoroughly grease 1 muffin pan.

In a large bowl, combine flours, flaxseed meal, oats, brown sugar, salt, baking soda, baking powder, cinnamon, walnuts, and raisins. Stir together until combined.

In a separate bowl, mix together the buttermilk, egg, banana, and molasses.

Pour the wet ingredients into the dry ingredients, stirring until it just barely comes together. Batter should be wet and sticky; if needed, add 2 or 3 tablespoons of buttermilk.

Scoop 1/4 cup of mixture into muffin cups and bake for 16-18 minutes, or until deep golden brown.

Traditional, homemade muffins. You can never get enough of them. I may add this to my baking bucket list.

I tried out the recipe and baked my wife a few muffins. She says she's very proud of me and that the bananas were a "magical" addition to the whole mix.