Chicago Tribune - Good Eatings Quick Breads : a Collection of Convenient and Unique Recipes for Muffins, Scones, Loaves and More

Preparation time: 15 minutes Cooking time: 18 minutes Yield: 1 dozen 1 cup plus 2 teaspoons all-purpose flour 1 cup oat bran or oat flour 1/2 cup sugar 1 tablespoon baking powder 1/2 teaspoon kosher salt 3 eggs 1/2 stick (1/4 cup) unsalted butter, melted 1 cup each: half-and-half, dark chocolate chips 1. Heat oven to 400 degrees. Sift 1 cup of the all-purpose flour, oat bran, sugar, baking powder and salt together in a medium bowl; set aside. 2. Whisk eggs in a medium bowl until light and airy. (Dont worry if some of the butter solidifies when it hits the cold liquid.) 3. (Dont worry if some of the butter solidifies when it hits the cold liquid.) 3.

Toss the chocolate chips with remaining 2 teaspoons of the flour; set aside. Make a well in center of the dry ingredients. Add liquid all at once; add the chocolate chips. Quickly combine with a rubber spatula, scraping from the bottom of the bowl. Mix only until the dry ingredients are just moist, a few seconds. (Dont worry if there are lumps.) 4.

Divide batter evenly among greased muffin tins with a 1/4-cup measuring cup; bake until light brown and a tester inserted in the center comes out clean, about 18 minutes. Nutrition information Per serving: 236 calories, 42% of calories from fat, 12 g fat, 7 g saturated fat, 70 mg cholesterol, 32 g carbohydrates, 5 g protein, 229 mg sodium, 2 g fiber Chocolate-Chip Muffins, Step 3 Cherry Bran Muffins This recipe comes from Anne Odland of Evanston. Preparation time: 15 minutes Standing time: 15 minutes Cooking time: 25 minutes Yield: 12 muffins 1 cup each: old-fashioned rolled oats, plain yogurt 1/2 cup each: vegetable oil, packed brown sugar 1 large egg 1/3 cup each: oat bran, wheat germ, all-purpose flour, whole-wheat flour 1 teaspoon each: salt, baking powder 1/2 teaspoon baking soda 1 cup dried cherries, see note 1. Heat oven to 350 degrees. Line 12 muffin cups with paper liners. 2. 2.

Add oil, sugar and egg to oat mixture and mix well. In another bowl, combine oat bran, wheat germ, both flours, salt, baking powder and baking soda; stir to mix. Add flour mixture to oat mixture; stir in cherries. Mix just to combine. 3. Divide batter among muffin cups, filling about 2/3 full.

Bake until browned and set, about 25 minutes. Cool on wire rack. Applesauce Muffins Applesauce muffins can be made up to 2 days ahead; store in an airtight container. For crunchy texture, add 1/2 cup coarsely chopped walnuts to the batter. Preparation time: 15 minutes Cooking time: 25 to 30 minutes Yield: One dozen 1 cup unsweetened applesauce 1 cup dark brown sugar, packed 1/2 cup shortening, melted 1 3/4 cups flour 1 teaspoon baking soda 1/2 teaspoon salt 1 teaspoon ground cinnamon 1/2 teaspoon ground cloves 1. Heat oven to 375 degrees.

Grease 12 muffin tins. 2. Mix applesauce, brown sugar and shortening in mixing bowl. Sift flour, baking soda, salt, cinnamon and cloves in another mixing bowl. Make well in center; add applesauce mixture; stir to mix, folding as lightly as possible. 3.

Spoon into prepared tins; bake until muffins are browned and skewer inserted in center comes out clean, 25 to 30 minutes. Remove from tins; cool on rack. Heartland Apple Nut Muffins This recipe comes from Shirley Augustyn of La Grange Park. Preparation time: 15 minutes Cooking time: 20 minutes Yield: One dozen 1 3/4 cups raisin bran cereal 1 1/4 cups all-purpose flour 1/2 cup sugar 1 1/4 teaspoons baking soda 3/4 cup unsweetened apple juice 1/4 cup canola oil, such as Puritan Egg substitute to equal 1 large egg 1/2 cup each: unpeeled, finely chopped apple, chopped walnuts 1/2 teaspoon ground cinnamon 1. Heat oven to 400 degrees. Line 12 muffin cups with paper liners.

Mix cereal, flour, sugar and baking soda in large bowl. Whisk apple juice, oil and egg substitute in small bowl; add to dry ingredients and stir just until blended. Let stand 15 minutes at room temperature (Batter can be prepared 2 days ahead and refrigerated.) 2. Just before baking, mix remaining ingredients in small bowl and stir into batter. Spoon batter into prepared muffin cups. Serve hot. Serve hot.

Favorite Oat Bran Muffins These muffins may be frozen and reheated. For best results, warm them in a 325-degree oven for a few minutes or in a microwave oven for 13 seconds. Preparation time: 15 minutes Standing time: 10 minutes Cooking time: 20 to 25 minutes Yield: 18 muffins 1 1/2 cups each: oat bran, buttermilk 6 dried apricots, chopped 1/2 cup raisins, chopped 1/3 cup each: molasses, crushed pineapple, drained 1/4 cup each: egg substitute or egg whites, chopped walnuts, safflower oil 1 teaspoon vanilla Grated rind of 1/2 lemon 1/3 cup each: whole-wheat flour, all-purpose flour 1 teaspoon each: baking powder, baking soda 1. Heat oven to 350 degrees. Mix oat bran, buttermilk, fruits, molasses, egg substitute, walnuts, oil, vanilla, and lemon rind together in a large bowl and let stand 10 minutes. 2.

Mix flours, baking powder and baking soda in a smaller bowl and add to moist ingredients. Mix well. 3. Coat one 12-section muffin pan and one 6-section muffin pan lightly with cooking spray and fill the cups with batter. Bake 20 to 25 minutes. Cool slightly before serving.

Cinnamon Rolls Julie Headrick of Atlanta, Kan., whose family raises wheat and cattle, makes these as well as other breads for the weekly farmers market in nearby Winfield. If you like, top these rolls with a confectioners sugar icing. Preparation time: 30 minutes Rising time: 1 hour, 45 minutes Cooking time: 25 minutes Yield: About 16 rolls 1 package (3.4 ounces) instant vanilla pudding 2 cups milk 2 envelopes dry yeast 2 tablespoons sugar 1/2 cup warm water 1 stick (1/2 cup) butter, melted 2 eggs 2 teaspoons salt 7 cups flour, about Cinnamon filling: 1 stick (1/2 cup) each, softened: margarine, butter 1 to 1 1/2 cups brown sugar 1 1/2 tablespoons cinnamon 1 cup chopped pecans 1. For dough, mix pudding with milk in large bowl of electric mixer; let stand until thick. Dissolve yeast and sugar in warm water. Beat melted butter and yeast mixture into pudding with a dough hook attachment.