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Categories:
flour salt baking soda baking powder nonfat dry milk powder germ brown sugar walnuts apricots peanuts raisins eggs vegetable oil molasses orange juice bananas
Viewed: 29 - Published at: 7 years agoIngredients
- 1 c. sifted all-purpose flour and 1 c. whole wheat flour or 1 c. whole wheat flour, 1/2 c. sifted flour and 1 c. rolled oats
- 1/2 tsp. salt
- 1/2 tsp. baking soda
- 2 tsp. baking powder
- 2/3 c. nonfat dry milk powder
- 1/3 c. wheat germ
- 1/2 c. firmly packed brown sugar
- 1/4 c. chopped walnuts
- 1/4 c. chopped dried apricots
- 1/2 c. unsalted dry roasted peanuts, chopped
- 1/2 c. raisins
- 3 eggs
- 1/2 c. vegetable oil
- 1/2 c. molasses
- 3/4 c. orange juice
- 2 bananas, mashed (1 c.)
Method
- Combine flour mixture of your choice with salt, soda, baking powder, dry milk, wheat germ, sugar, nuts and raisins in a large bowl, then blend thoroughly.
- Whirl eggs in container of electric blender until foamy.
- Add oil, molasses, orange juice and bananas, whirling after each addition.
- Add apricots; whirl just to chop coarsely.
- Pour mixture into bowl with dry ingredients.
- Stir just until all flour is moistened.
- Pour into 2 greased loaf pans, 7 1/2 x 3 1/2 x 2 1/2-inch.
- Bake in a slow oven (325°) for 1 hour until center is firm when touched lightly with fingertip.
- Cool slightly on pan or wire rack, then remove from pan and cool completely. When cool, wrap tightly and store overnight to mellow flavors.
- Can be baked in muffin pans at 350° for 20 minutes.
- Recipe makes 3 dozen or 36 muffins.
