Anyone have any seriously healthy and hopefully tasty receipes for breads, bagels, rolls, muffins, and etc? My old aunt used to make a breakfast muffin that had lots of whole mixed grains, dried cherries, raisons, dried strawberries, nuts, and various seeds in it that must have had molassis or maple syrup or something too. I'd love to find some receipes to fill o.k. serving with milk for a "balanced" breakfast, or rushed on the go meals. Any ideas?

-- Marty (Mrs.Puck@Excite.com), February 09, 2001

Answers

Here is one I just tried which tastes good. Orange- carrot muffins 3/4 cup un bleached flour 1/4 cup plus 2 Tablesoon ground flax seeds 1/4 cup plus 2 Tablespoons oat bran 1/2 cup dark brown sugar[ packed] 1 teaspoon baking soda 1 teaspoon baking powder 1/4 teaspoon salt 1 teaspoon cinnamon 1 cup grated carrots 1/2 cup nuts 1/2 cup orange juice 1/3 cup light sour cream 1 large egg and 2 egg whites 1 teaspoon vannila extract 1 tablespoon oil [ I used grape seed] zest from 1 orange pre heat oven to 350, and coat muffin cups with spray, Put flour , flax seed, oatbran, sugar, soda, baking powder, salt, cinnamon, carrots and nuts in a large bowl and mix well. In another bowel mix orange juice, sour cream, egg and egg whites, vanilla extract, oil, and orange zest until well blended and add to dry ingredients.Mix together. Fill muffin cups with 1/4 cup batter. Bake until toothpick inserted in middle comes out clean[ about 15 min].enjoy!

-- kathy h (ckhart55@earthlink.net), February 09, 2001.

A wonderful site to go to is Countrylife.net After it's loads go to the Bakery. They have wonderful recipes and archives of all the old ones, loads of multigrain breads. Here is one I love and boy it's a very hearty bread.

This recipe can be doubled or tripled. Oven setting: 375 Yield: 3 LARGE heavy loaves > >4c. warm water >2 pkgs or 2 Tblsp. yeast >1/2c. brown sugar or molasses( I use molasses) >1/2c honey >1/2c. oil ( I use olive or canola) >4 tsp. salt >About 12c. flour ( I use unbleached and whole wheat, wheat being about 3c.) >1/2c. each,all of the following: wheat, cracked wheat, spaelt, oats( whole or rolled),sesame seeds, sunflower seeds, barley, millet and/ or any other grain you can think of. > >Boil hard grains in more water than need until soft and chewy. DO NOT boil sesame or sunflower seeds. >When draining the cooked grain save the water and measure it toward the 4 c. water needed. Cool grain and water before adding the following: Dissolve yeast in a small amount warm water with a small amount of sugar( 3 tsp.) Measure flour into large separate bowl molasses, honey, oil and salt. Add cooled water from boiled grains, the yeast mixture, sesame and sunflower seeds and cooked grains. Knead ( This is the fun part, it's really sticky so remove all jewlery and grease your hands. I do add about 1/2- 3/4 c. flour to board and dough to help)Texture should be smooth ans satiny with grains (about 8- 10 minutes). Place in a greased bowl( LG.) and cover with a damp cloth, let rise until double. Preheat oven to 375 Punch down and let rise again. after second rise work down and divide into 3 loaves or loaves and rolls combination. Place in greased and floured pans, bake for 10 minutes at 375 then reduce oven to 350 and bake 30 minutes more or until chesnut brown and sound hollow when thumped. Turn out on to cooling racks, butter tops to keep moist and supple. Enjoy, this is a very hearty bread and stay moist a week, thats all the longer it lasts here! > > You can freeze the dough just AFTER the FIRST rise, thaw and let rise then bake as directed above. Gods blessings are new every morning! ------------------------------------------------------------------------

-- Kelle in MT. (kvent1729@aol.com), February 10, 2001.

I make a plain jane muffin recipe and jazz it up by adding a cup or so of drained green tomato mincemeat ( I can oodles every year and it never lasts long enough!). Add nuts also, for a bigger "bang", nutritionally speaking. Nice and spicy, and filling, too, especially if you throw in a handful of oatmeal.

-- Soni (thomkilroy@hotmail.com), February 10, 2001.

Hi, Marty, Meant to post this when your question first was asked, but we've been having wonderful weather, so have been outside almost the whole day. This recipe is my family's all time favorite for "quick" breakfasts....I usually make a quadruple batch and keep them in the freezer ( actually I hide them in the freezer, 'cuz between my husband and two grown sons, they'd eat them all at once if I let them!) BREAKFAST "TAKE-ALONGS" (Cookies) 2/3 cup butter or margarine 1/2 tsp.salt 1/3 cup vegetable oil 1 1/2 cups Quaker oats 1 egg 1 cup shredded cheddar cheese 1 tsp. vanilla 1/2 cup wheat germ or chopped nuts 1/2 teaspoon baking soda 6 crisp bacon slices, crumbled

Cream butter, sugar, egg and vanilla. Add combined flour, soda and salt, mix well. Stir in oats, cheese, wheat germ and bacon. Drop by rounded Tablespoons onto greased cooky sheet, bake in pre-heated 350 degree oven 12 to 14 minutes, or until edges are golden brown. Cool 1 minute on cookysheet; remove to wire rack. Makes about 3 dozen cookies.

-- Kathie in Wesern Washington (twinrosefarm@worldnet.att.net), February 14, 2001.

www.kingarthurflour.com sells a wonderful 10 grain baking blend. All their products seem to be top notch. They sell steel cut oats and the dried fruits that make it awesome.

-- Nancy Gunnell (tinkerzj@gamewood.net), February 15, 2001.

kathie i didn't see any suger in the recipe you gave. could you please check the ingredients list again and also could you use honey instead of suger as we are suger intolerant. thank you norma

-- norma russell (russells@basinonline.com), February 16, 2001.