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Published: Wednesday, Feb. 19, 2014 11:00 a.m. CST

Sometimes I get tired of the same old thing for breakfast. This week, I’ve been in the mood for a warm muffin or a slice of fruit bread, fresh from the oven and served with a big cup of hot coffee. Hope you enjoy some of these recipes.

Applesauce Fruit Bread

1 1/2 cups all-purpose flour

1 cup applesauce

1/2 cup brown sugar

1/3 cup cooking oil

2 eggs

1 1/2 teaspoons salt

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon cinnamon

1 1/2 cups quick oats

1 cup seedless raisins

1/2 cup candied fruit

Using medium speed on mixer, mix together flour, applesauce, brown sugar, oil, eggs, salt, baking soda, baking powder and cinnamon until well blended. Stir in oats, raisins and candied fruit. Spoon into greased 9-by-5-inch loaf pan. Bake at 350° for 1 hour or until toothpick inserted in center comes out clean.

Lemon Nut Muffins

Batter

1 3/4 cups flour

1 cup chopped walnuts

1/3 cup sugar

2 teaspoons baking powder

1 teaspoon grated lemon rind

1/2 teaspoon salt

1 egg

1/2 cup milk

1/3 cup melted butter or oleo

1/4 cup sour cream

Streusel Topping

3 tablespoons flour

3 tablespoons brown sugar

2 tablespoons softened margarine

1 teaspoon grated lemon rind

To prepare batter: Combine flour, walnuts, sugar, baking powder, lemon rind and salt in large bowl. In a small bowl, beat egg with fork. Stir in milk, butter and sour cream. Add to flour mixture, stirring until just blended. To prepare streusel topping: Combine all ingredients and mix until crumbly. Fill greased muffin tins 2/3 full with batter. Sprinkle with streusel topping. Bake at 400° for 15 to 20 minutes or until toothpick inserted in center comes out clean.

Raspberry Streusel Muffins

Batter

8 tablespoons butter

1/2 cup sugar

1 large egg

2 cups flour

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon cinnamon

1/2 teaspoon salt

1/2 cup milk

1/2 cup sour cream

1 teaspoon vanilla

1 cup fresh raspberries or thawed frozen raspberries

Powdered sugar

Topping

1/2 cup flour

1/2 cup quick oats

1/3 cup sugar

1/2 teaspoon cinnamon

1/8 teaspoon salt

6 tablespoons butter

To prepare batter: In a large bowl, cream together butter and sugar until light and fluffy in large bowl Add egg and beat until blended. In medium bowl combine flour, baking soda, baking powder, cinnamon and salt. In small bowl combine milk, sour cream and vanilla. Add flour mixture to creamed mixture, alternately with milk mixture. Beat only until all ingredients are combined. Gently fold in raspberries. To prepare topping: Combine all dry ingredients in medium bowl. With pastry blender or two knives, cut in butter until mixture resembles crumbs. Rub briefly between fingers to blend butter. Spoon muffin batter into greased tins, filling 2/3 full. Sprinkle top with streusel mix. Leftover streusel may be frozen for later use. Bake at 400° for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool on rack and sprinkle with powdered sugar.

Cranberry Orange Muffins

1 cup fresh cranberries, chopped

1/2 cup sugar

1 teaspoon grated orange peel

1 3/4 cups all-purpose flour

2 1/2 teaspoons baking powder

3/4 teaspoon salt

1 egg, beaten

1/4 cup orange juice

1/2 cup milk

1/3 cup cooking oil

Mix cranberries, sugar and orange peel. Set aside. Sift together flour, baking powder and salt in large bowl. In separate bowl, combine egg, orange juice, milk and cooking oil. Add to dry ingredients, stirring until just moistened. Fold in cranberry mixture. Fill 12 greased muffin cups 2/3 full. Bake at 400° for 20 to 25 minutes. Serve warm.

Pineapple Zucchini Muffins

3 eggs

1 cup sugar

2 teaspoons vanilla

1 cup cooking oil

2 cups grated zucchini, drained

3 cups flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

1 cup crushed pineapple, drained

1/2 cup raisins

1 cup chopped nuts

Beat together eggs, sugar, vanilla and oil until fluffy. Add zucchini. Combine flour, baking powder, baking soda and salt; stir into zucchini mixture. Fold in pineapple, raisins and nuts. Spoon batter evenly into greased muffin tins. Bake at 375° for 25 minutes or until toothpick inserted in center comes out clean.

Date-Nut Bread

2 cups boiling water

1 8-ounce package pitted dates, chopped

2 tablespoons butter

2 teaspoons baking soda

1 egg, beaten

2 2/3 cups flour

1 1/2 cups sugar or less

1/2 teaspoon salt

1 teaspoon vanilla

1/2 cup broken walnuts

In a large bowl, pour boiling water over dates. Cool to warm. Add butter and baking soda and continue cooling. Stir in beaten egg. In separate bowl, sift together flour, sugar and salt. Add to date mixture with vanilla and nuts. Stir by hand to avoid breaking up walnuts. Pour into a greased and floured loaf pan. Let stand for 20 minutes. Bake at 350° for 60 to 70 minutes. Test for doneness with a toothpick inserted in center.

Pumpkin Banana Bread

1/2 cup sugar

1 large banana, mashed

3/4 cup cooking oil

1 cup mashed pumpkin or pumpkin from can

2 eggs

2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

2 teaspoons vanilla

Mix sugar, banana, oil, pumpkin and eggs in large bowl. Stir in remaining ingredients until just mixed. Pour into greased loaf pan. Bake at 325° for 60 to 70 minutes or until toothpick inserted in center comes out clean. Let cool 10 minutes. Remove from pan and cool completely before slicing.

If you have any recipes you would like to share with any of our other readers or if you have a question, you can email me at judyd2313@frontier.com or drop a line to my attention to the BCR, P.O. Box 340, Princeton, IL 61356. Happy Baking!

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