 |
 
| HARVEST
SEED MUFFINS |
| Ingredients |
Measurements |
Percentage |
 |
| Flour |
238.00
gm |
100.00 |
| Granulated Sugar |
107.10
gm |
45.00 |
| Baking Powder |
3.40
gm |
1.43 |
| Salt |
2.75
gm |
1.16 |
| Beaten Egg |
~50
gm |
21.01 |
| Milk (whole) |
180
ml/191.25 gm |
80.36 |
| Oil |
97
ml/71.40 gm |
30.00 |
| Sunflower Seed |
23.80
gm |
10.00 |
| Flax Seed |
20.51
gm |
8.62 |
| Hulled Millet |
11.90
gm |
5.00 |
|
|
|
| Yield:
8 muffins |
|
| |
|
|
|
|
Method
|
| 1. |
Preheat
oven to 400° F. |
| 2. |
In
large mixing bowl stir together flour, sugar, baking powder,
salt & seeds. Make a well in the center. |
| 3. |
Combine
egg, milk, & oil. |
| 4. |
Add
egg mixture all at once to flour mixture. Stir just
until moistened; batter should be lumpy. |
| 5. |
Fill
muffin cups 100% full |
| 6. |
Bake
at 400° F for ~ 30 min or until golden brown. |
| 7. |
Remove from pan & cool on rack. |
|
|
|
Apple Muffins:
Prepare muffins as above, except fold 55 gm chopped, peeled
apple into batter.
Blueberry Muffins:
Prepare as above, except fold 60 gm frozen blueberries into
batter. (Frozen blueberries may be rolled in flour prior
to folding into batter to avoid bleeding.)
Cranberry Muffins:
Prepare as above, except increase sugar 36 gm and fold 60 gm
coarsely chopped cranberries into batter. |
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|
|
| SUNNY
CARROT CAKE |
| Ingredients |
Measurements |
Percentage |
 |
| All purpose Flour |
150.00
gm |
100.00 |
| Granulated
Sugar |
206.85
gm |
137.90 |
| Egg |
126.30
gm |
84.20 |
| Oil |
96.9
ml/71.10 gm |
47.40 |
| Water |
43.5
ml/43.50 gm |
29.00 |
| Baking Powder |
11.82
gm |
7.88 |
| Salt |
4.80
gm |
3.20 |
| Vanilla |
4.8
ml/4.80 gm |
3.20 |
| Cinnamon |
2.40
gm |
1.60 |
| Cloves |
1.50
gm |
1.00 |
| Nutmeg |
1.50
gm |
1.00 |
| Carrot (grated) |
150.00
gm |
100.00 |
| Sunflower Seed |
90.75 gm |
60.50 |
|
|
|
| Yield:
1 - 8x8 inch pan |
|
| |
|
| |
| Method
|
| 1. |
Preheat
oven to 350° F |
| 2. |
in
a large mixing bowl, combine flour, sugar, baking powder, salt
cinnamon, cloves, nutmeg & seeds. |
| 3. |
Add
grated carrot, oil, eggs, water, & vanilla. |
| 4. |
Beat
with an electric mixer until combined. |
| 5. |
Pour
into greased 8x8 inch baking pan. |
| 6. |
Bake
for ~40 minutes. |
| 7. |
Cool
on rack for 10 minutes. |
| 8. |
Remove
cake from pan and cool thoroughly on rack. |
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Sun Muffins & Multi-Grain Bread - Ranger
Cookies & 3-Seed Wheat Bread
Oatmeal Cookies - Carrot
Cake & Harvest Muffins
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