Using Nuts ... in Breads
Reading edition
Peanut butter muffins
12 muffins
Milk 1 cup
Egg, slightly beaten 1
Oil or melted fat ¼ cup
Flour, unsifted 2 cups
Baking powder 1 tablespoon
Salt 1 teaspoon
Sugar ¼ cup
Peanut butter ½ cup
Preheat oven to 400° F. (hot).
Grease muffin tins.
Blend milk into egg and add fat.
Mix dry ingredients thoroughly; mix in peanut butter only until mixture is crumbly.
Add liquid and mix slightly, leaving batter lumpy.
Half fill muffin tins with batter.
9
Bake 20 to 25 minutes, or until golden brown.
Calories per muffin: About 210.
Fruit nut bread
1 loaf
Light brown sugar, packed ⅔ cup
Shortening ¼ cup
Eggs 2
Flour, unsifted 2 cups
Baking powder 2 teaspoons
Baking soda ½ teaspoon
Salt ½ teaspoon
Milk 1 cup
Candied fruit, chopped ¾ cup
Lemon rind, grated 1 teaspoon
Brazil nuts, English walnuts, or pecans, chopped ½ cup
Preheat oven to 350° F. (moderate).
Grease a 9- by 5- by 3-inch loaf pan.
Beat sugar, shortening, and eggs until creamy.
Mix dry ingredients thoroughly.
Stir dry ingredients and milk alternately into egg mixture. Add fruit, lemon rind, and nuts to last portion of flour mixture before stirring into batter.
Pour into baking pan.
Bake about 1 hour or until toothpick inserted in center of loaf comes out clean.
Cool on rack 10 minutes before removing from pan. Finish cooling on rack.
Calories per ½-inch slice: About 175.
VARIATIONS
Coconut-orange bread.—Omit candied fruit, lemon rind, and nuts. Add 1 cup flaked coconut and 1 tablespoon grated orange rind. About 145 calories per ½-inch slice.
Nut bread.—Omit candied fruit and lemon rind. Use 1 cup chopped nuts in recipe and add ½ teaspoon vanilla. About 165 calories per ½-inch slice.