Banana- Nut Streusel Muffins

Banana-Nut Streusel Muffins

Ingredients:
2 cups of all- purpose flour

1 cup of skim milk

¾ cup of mashed bananas

1/3 cup of packed brown sugar

 1/3 of white sugar

1 tbsp of baking powder

½ tsp of salt       

1 egg, slightly beaten

1/3 cup of canola/vegetable oil

½ cup of chopped walnuts

2 tbsp of molasses

1 tsp of vanilla extract

Streusel Topping

¼ cup of brown sugar

2 tbsp of all-purpose flour

1 tsp of cinnamon

3 tbsp of butter

¼ cup of chopped walnuts

Streusel Topping Instructions:

Mix all toppings ingredients together in a small bowl, except for nuts. Mix until topping is light and crumbly then mix in nuts, set aside.

Muffin Instructions:

Preheat oven to 375 degrees.

Grease a 12 cup muffin pan or line with paper muffin cups then set aside.

In a large bowl sift flour, sugars, baking powder and salt.  Make a well in the center of the flour mix and set aside.

In, a medium bowl mix together milk, egg, molasses, oil, bananas, and vanilla.  Add the mixture into the flour well and mix all ingredients together. (Don’t over mix.) Then mix in nuts.

Use an ice cream scope and evenly scope the batter into muffin pan’s cups. Sprinkle a layer of the Streusel topping on top of the batter. Gently tap topping into batter twice with the back of a teaspoon.

Bake at 375 degrees for 15 minutes. (Insert a wooden toothpick into the center of muffins if comes out clean then muffins are done.)

Let muffins rest for 5 minutes then serve.

***Note: If using a large muffin pan preheat to 400 degrees and bake at 400 degrees for 25 minutes.

Whole Wheat Buns

Whole-Wheat Buns

Ingredients :

2 ¾ cups all-purpose flour

1 cup of whole-wheat flour

1/3 cup firmly packed brown sugar

½ tsp of salt

1 package of active dry yeast

1/3 cup of water (120 to 130 degrees)

¾ cup of milk (120 to 130 degrees)

2 tbsp of molasses

1 large egg, beaten

1 tbsp of canola/vegetable oil

Bread machine

Makes 8 buns

Directions:

In a large bowl mix together flours, brown sugar, yeast and salt then set aside.

In a medium bowl mix together water, milk, egg and molasses.

Add the liquid mixture to the bread machine first.  Then add in the flour mixture. (If dough turns out sticky add additional flour until dough easily pulls away from sides.)

Set bread machine for dough setting. Once complete remove from machine and place on a lightly floured surface.

Punch down dough, knead until dough is smooth and elastic and form a large loaf.  Cut into 8 even pieces.

Spread oil onto the same surface and roll and shape pieces into ovals.

Place shaped pieces on sheet pan lined with parchment paper and place in a warm place for 20 minutes or until double in size.

Preheat oven to 375 degrees.

Using either a craft razor or a sharp knife cut 4 slashes into the top of each bun.

Place buns into the oven and bake for 20 minutes or until browned.

Serve hot or let cool on a wire rack.

Blueberry Streusel Muffins

2 cups of All-Purpose Flour

¼ cup sugar

1 tbsp of baking powder

½ tsp salt

1 cup milk

1 egg, beaten

1/3 cup vegetable oil

1 cup of frozen blueberries

1 tsp of vanilla extract

Preheat oven to 375 degrees.

Streusel Topping

¼ cup of brown sugar

2 tbsp of all-purpose flour

1 tsp of cinnamon

3 tbsp of butter

Streusel Topping:

Mix all toppings ingredients together in a small bowl until topping is light and crumbly then set aside.

Muffins Instructions:

Grease a 12 cup muffin pan or line with paper muffin cups then set aside.

In a large bowl sift flour, sugar, baking powder and salt.  Make a well in the center of flour.

In a medium bowl mix together milk, egg, oil, and vanilla.  Add the mixture and blueberries into well of flour and mix all ingredients together. (Don’t over mix.)

Use an ice cream scope and evenly scope the batter into muffin pan’s cups.

Sprinkle a layer of the streusel topping on top of the batter.

Bake at 375 degrees for 15 minutes. (Insert a wooden toothpick into the center of muffins if comes out clean then muffins are done.)

Let muffins rest for 5 minutes then serve.

Knotted Roll

4 cups of Bread flour

1 cup of milk

½ tsp of salt

¾ cup sugar

1 egg, slightly beaten

1 active dry yeast

1 stick butter

1 tsp of sugar

1 tbsp of vegetable oil

½ cup of heated water (105 to 110 degrees)

Eggwash (1egg slightly beaten+2 tbsp of water mixed)

In a small pot on medium high,  scald milk and turn off heat.  Add ¾ cup sugar, salt, then butter in pot continue to stir until butter melts, make sure this mixture is cool not hot before adding into the mixer.

In the heated water (105 to 110 degrees), stir in 1 tsp of sugar into water until sugar dissolve,  then add yeast packet.

Let yeast sit until yeast forms a dome.

Add yeast, milk mixture and half the flour into the mixer then mix on a low setting with the dough hook attachment. Once ingredients look partial mixed add remaining flour.

Keep mixing on low setting until dough comes away from the sides of the mixing bowl easily.

Grease a large mixing bowl with butter and add dough to bowl and cover with clean wet towel.

Place in a warm place to rise until dough doubles in size (about an hour.)

Smear oil onto a large cutting board or a smooth surface.

Once dough has risen remove from the bowl and place on oiled surface.

Punch and knead dough lightly to remove air pockets.

Cut dough evenly into 18 slices.

Using the palms of your hands roll the dough until it makes a 12 inch rope.

Carefully tie dough into a knot around 2-3 of your fingers, making sure your knot is tight enough for you to have at least 2 inches of rope hanging on both sides of the knot.

Gently twist one side of the ropes end around the top of knot into the center circle of the knot then loop the other side of the excess rope under the knot and pinch together both ends of the dough inside of the center circle.

This should form a closed knotted circle. Carefully cup your hands around the knotted dough to form a uniform circle.

Continue knotting dough for remaining 17 pieces.

Cover a large sheet tray with parchment paper and lightly spray with cooking spray.

Add completed knotted dough onto baking pan(leave about 1-2 inch space between rolls) lightly spray tops of rolls with cooking spray then cover rolls with plastic wrap.

Place rolls back into warm place to proof (about another hour or until rolls double in size.)

Once proofed remove rolls from the warm place and lightly glaze rolls with egg wash mix with a brush.

Place rolls into a 375 degree oven.

Bake rolls until golden brown.

Remove from oven and lightly brush melted butter over the tops of rolls.

Serve and enjoy!