Oatmeal Blueberry Muffins

• 1 c. quick oats
• 1 1/4 c. all-purpose flour
• 1/2 c. sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 1 egg
• 1/2 c. milk
• 1/3 c. vegetable oil
• 1 c. fresh blueberries

Heat oven to 400F.

Combine dry ingredients in a bowl.  Mix egg, milk, and oil into dry ingredients.  Add blueberries into batter.  Fill greased or paper-lined muffin cups with batter 2/3 full.

Bake 18-22 minutes or until golden brown.

Yield: 12 muffins.

VERDICT:  John made these with a Neat Egg, and they are delicious!  They taste like graham crackers.  Keep! (From the side of the oatmeal box.)

Nutty Parmesan Herb Scones

• 1 cup old-fashioned rolled oats 
• 1/4 cup warm water 
• 1/4 cup extra-virgin olive oil 
• 1 tablespoon brown sugar 
• 2 large eggs 
• 4.5 ounces white whole-wheat flour (about 1 cup) 
• 2/3 cup chopped walnuts, toasted 
• 2 tablespoons ground flaxseed 
• 1 tablespoon chopped fresh thyme 
• 1/2 teaspoon kosher salt 
• 1/4 teaspoon baking soda 
• 1/4 teaspoon black pepper 
• 3 ounces grated Parmesan cheese (about 3/4 cup)

Preheat oven to 350°F.

Combine oats and 1/4 cup water in a large bowl.

Combine oil, sugar, and eggs in a small bowl, beating well with a whisk. Add egg mixture to oat mixture, tossing to combine.

Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, nuts, flaxseed, thyme, salt, baking soda, pepper, and cheese. Add flour mixture to oat mixture; toss with a fork until a sticky dough forms. With floured hands, knead dough 2 to 3 times. Divide dough into 12 equal portions, and shape each portion into a 1/4-inch-thick triangle. Place triangles on a baking sheet lined with parchment paper. Bake at 350°F for 16 to 18 minutes or until golden.

Serves 12; 196 calories.

VERDICT:  I made these because I had almost everything on hand, and they seemed like a nice change for breakfast.  They might be delicious if someone else made them, but in my hands, they turned out kind of odd and rubbery--maybe overkneading?  I also only got eight scones--twelve seemed too tiny.  Toss.

Fig & Ginger Oatmeal Scones

• 1 cup oatmeal
• 3/4 cup unbleached flour
• 1/4 cup whole wheat flour 
• 2 tablespoons firmly packed brown sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 salt
• 4 tablespoons unsalted butter, chilled
• 1 egg
• 2/3 cup buttermilk
• 1/3 chopped dried figs
• 1/3 cup chopped crystallized ginger
• Milk for brushing the top

Raise an oven rack to its highest position. Preheat the oven to 400 degrees. Line your baking sheet with parchment paper. (If available, stack two baking sheets together.)

In a large bowl combine the oats, unbleached flour, whole wheat flour, brown sugar, baking powder, baking soda and salt.

Cut the butter into small pieces and pop them into the dry mixture. Mix to coat the droplets of butter. Then, using your fingers, rub the butter into the mixture until coarse crumbs form.

Beat the egg in a small bowl. Beat in the buttermilk. Pour this into the flour mixture. Stir until evenly moist.  Fold in the figs and ginger.

Lightly flour your work surface. Place the dough onto it and knead it (about 4 times should do the trick).

Gather the dough into a ball. Pat it into a disk 3/4 inch thick. Transfer it onto the baking sheet.

Cut the disk into 8 wedges. Lightly brush the wedges with milk and then sprinkle on some oats to “finish” the scones.

Bake 20 minutes, or until golden brown. (I checked my scones at 20 minutes but found them ideal at 25 minutes.)

VERDICT:  I used this recipe to try to recreate the delicious fig-ginger scones at The Dancing Goat Coffeehouse.  The original recipe called for yogurt thinned with milk to replace buttermilk--I just used buttermilk.  I used dried figs, and chopped enough to make 1/3 cup.  The dough was incredibly wet--I had to use a ton of extra flour to get it in kneadable shape.  On the whole, though, they turned out pretty well.  Keep.  From Melissa Rapoport.

Whole Wheat Rhubarb Streusel Muffins

Streusel

• 1/4 cup (31 grams) all-purpose flour
• 1/4 cup (28 grams) white whole wheat flour
• 1 tablespoon (13 grams) granulated sugar
• 3 tablespoons (38 grams) light or dark brown sugar
• 1/4 teaspoon ground cinnamon
• Pinch of nutmeg
• Pinch of salt
• 3 tablespoons (42 grams) unsalted butter, melted

Muffin

• 1 large egg
• 1/4 cup (50 grams) light or dark brown sugar
• 3 tablespoons (38 grams) granulated sugar
• 5 tablespoons (71 grams) unsalted butter, melted and cooled to lukewarm
• 3/4 cup (177 ml) sour cream
• 1 cup (approx. 120 grams) white whole wheat flour or whole wheat pastry flour (see Note)
• 1/2 cup (63 grams) all-purpose flour
• 1 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup diced rhubarb, in 1/2-inch pieces (from about 6 to 8 ounces of stalks)

Preheat oven to 375°F. Butter 12 muffin cups.

Make streusel: In a small dish, stir together flours, sugars, spices and salt. Stir in butter until crumbly. Set aside.

Make muffins: Whisk egg in the bottom of a large bowl with both sugars. Whisk in butter, then sour cream. In a separate bowl, mix together flours, baking powder, baking soda and salt and stir them into the sour cream mixture, mixing until just combined and still a bit lumpy. Fold in rhubarb and 1/3 (feel free to eyeball this) of the streusel mixture.

Divide batter among prepared muffin cups. Sprinkle each muffin with remaining streusel, then use a spoon to gently press the crumbs into the batter so that they adhere. Bake for 15 to 20 minutes, until tops are golden and a tester inserted into the center of muffins comes out clean. Rest muffins in pan on cooling rack for two minutes, then remove muffins from tin to cool them completely.

VERDICT:  These were very good the day they were made, slightly less good thereafter.  I would also add more rhubarb.  Still, a nice first-rhubarb-of-the-season recipe, with a whiff of healthiness from the whole wheat flour.  Keep.

Banana Bread with Cardamom and Cocoa Nibs

• 2 very ripe or overripe bananas (250-275g total in their skins; approx 3/4 c. mashed)
• 2 large eggs
• 3/4 c. plain (runny) yogurt or buttermilk
• 1/2 c. light and mild olive oil
• 2 c. plus 2 T. (325g) all-purpose flour
• 1 c. soft light brown sugar
• 1¼ teaspoons baking powder
• 1 teaspoon baking soda
• 2 teaspoons ground cardamom, or seeds from 1 tablespoon cardamom pods, ground
• 1/2 c. cocoa nibs
• 1 x 2lb loaf tin approx 9 x 6.5 x 3 inches

Preheat the oven to 350, and pop a paper liner into your loaf tin (or line the bottom with baking parchment and grease the sides with a little sunflower oil).

I do the whole thing using a freestanding mixer, but a bowl and an electric whisk, or a wooden spoon and plenty of elbow grease would be fine. Mash the bananas (and if you’re not using a freestanding mixer, use a fork and a smallish bowl first, otherwise the flat paddle of a freestanding mixer will do) and beat in 1 egg at a time, followed by the yogurt or buttermilk, then the oil, and beat it all together. I measure the flour, sugar, baking powder, bicarb and cardamom into a bowl and whisk together, while this is going on.

Slow the speed down while you add the dry ingredients, gradually, beating all the while, and then turn the speed slightly higher again, and beat for 1 minute until all the dry ingredients are incorporated. You may have to scrape the bowl down and give a short final beat if you notice any flour sticking to the edges of the bowl. Then, using a rubber spatula or wooden spoon, fold in the cocoa nibs by hand and transfer the mixture to your prepared tin and thence to the oven for 1 hour (it is wise to start checking at 45 minutes) or until a cake tester comes out clean.

Sit the loaf tin on a wire rack and leave the banana bread in the tin until cold. Slip it out, in its paper liner (or baking parchment), and wrap with more parchment and then kitchen foil and keep for a day – if you can – before eating.

NOTE: Store in an airtight container in a cool place for up to 1 week.  Can be frozen for up to 3 months. Wrap cake in a double layer of clingfilm and a layer of foil. To defrost, unwrap and put on a wire rack at room temperature for about 5 hours. Or wrap individual slices in clingfilm and put into a resealable bag, and defrost by toasting on a low heat.  

Yield: 12 slices.

VERDICT:  John didn't like the bitterness of the cocoa nibs, but I loved the whole thing and have been eating it at an alarming rate.  I still don't have a 2 lb. loaf tin, so I lopsidedly divided the batter up between the two loaf pans I have.  I think it I divided it equally between them, this would be perfect.  From Simply Nigella.  Keep!

Winter Squash Muffins with Cranberries

• 1/2 cup old-fashioned rolled oats
• 1 1/2 cups white whole-wheat flour
• 1/3 cup sugar
• 1 1/2 teaspoons baking powder
• 3/4 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground nutmeg
• 1 1/2 cups shredded raw winter squash, such as butternut
• 1/2 cup chopped fresh cranberries or dried cranberries
• 1/2 cup toasted pecans, coarsely chopped (optional)
• 2 large eggs
• 1/2 cup low-fat plain yogurt, regular or Greek
• 3 tablespoons canola oil
• 3 tablespoons pure maple syrup
• 1 small apple, peeled, if desired, and shredded

Preheat oven to 375°F. Line 12 (1/2-cup) muffin cups with paper liners and lightly coat with cooking spray. (Alternatively, coat muffin tin with cooking spray and omit liners.)

Pulse oats in a food processor until ground to the texture of breadcrumbs. Transfer to a mixing bowl and whisk in flour, sugar, baking powder, baking soda, cinnamon, salt, allspice and nutmeg. Stir in squash, cranberries and pecans (if using).

Whisk eggs, yogurt, oil and syrup in another mixing bowl. Stir in apple. Add the squash mixture and fold until evenly moistened. Divide the batter among the muffin cups, filling them almost to the top.
Bake until the muffins are golden brown and the tops spring back when lightly touched, 20 to 25 minutes. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool for at least 5 minutes before serving.

Make Ahead Tip: Store airtight at room temperature for up to 2 days or individually wrap and freeze for up to 1 month.

Yield: 12 muffins; 161 calories.  (I got 15.)

VERDICT:  These didn't turn out as prettily as the picture--they are oddly greenish, despite not having anything green in them.  They are not bad, though, and they are chock-full of healthy ingredients.  Keep, I suppose.

The best part: I finally broke out the food processor grating disc for the squash, and it was a wonder to behold.  I used it to grate the apple, as well, and threw the cranberries in with the chopping blade while I was at it.  Amazing!

Rye Soda Bread

• 50 g wholemeal flour, plus extra for dusting
• 100 g rye flour
• 50 g oats
• 1 teaspoon bicarbonate of soda
• 1 large free-range egg
• 1 x 300 ml tub buttermilk or natural yogurt

Preheat oven to 375°F.

Place both flours, the oats, bicarbonate of soda and 1 level teaspoon of sea salt in a large bowl and mix together

In a separate bowl, whisk the egg and buttermilk/yogurt together, then use a fork to stir the egg mixture into the flour. Once it starts to come together, use your lightly floured clean hands to pat and bring the dough together.

Shape the dough into a round ball and place on a lightly floured baking tray, dusting the top lightly with flour too.

Use your hands to flatten the dough into a disc, roughly 3cm deep. Score a cross or star into the top with a knife, about 1/2cm deep, then bake in the centre of the oven for 40-45 minutes, or until a firm crust has formed and it sounds hollow when tapped on the bottom.

Transfer to a wire cooling rack, and serve slightly warm.

VERDICT: I had the idea that we would use this to make sandwiches.  That will not be happening--even after baking, the loaf remains about an inch and a half high.  It is, however, a really nice, chewy, snack bread--best, as advertised, served warm.  I'm not sure I really need a snack bread in my life, but it is super easy, and I generally have all the ingredients on hand.  Keep.  From Jamie Oliver's Everyday Super-Food.

Crackly Banana Bread

• 3 large ripe-to-over-ripe bananas
• 1 large egg
• 1/3 cup (80 ml) virgin coconut oil, warmed until it liquefies, or olive oil
• 1/3 cup (65 grams) light brown sugar
• 1/4 to 1/3 cup (60 to 80 ml) maple syrup (less for less sweetness, of course)
• 1 teaspoon (5 ml) vanilla extract
• 1 teaspoon (5 grams) baking soda
• 1/4 teaspoon table salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon freshly grated nutmeg
• Pinch of ground cloves
• Salt
• 1 1/2 cups (180 grams) white whole-wheat flour (or flour mixture of your choice)
• 1/4 cup (50 grams) uncooked millet

Preheat your oven to 350°F and butter a 9×5-inch loaf pan. In the bottom of a large bowl, mash bananas with a potato masher or the back of a wooden spoon until virtually smooth but a few tiny lumps remain. Whisk in egg, then oil, brown sugar, syrup and vanilla extract. Sprinkle baking soda, salt, cinnamon, nutmeg and cloves over mixture and stir until combined. Stir in flour until just combined, then millet.

Pour mixture into prepared pan and bake until a tester comes out clean, about 40 to 50 minutes. Cool loaf in pan on rack.

Do ahead: Loaves keep well in the freezer, wrapped tightly in plastic wrap, for a month or more. Ours kept at room temperature for a record week, becoming more moist each day.

Yield: 1 loaf

VERDICT:  I was skeptical about the raw millet, but the crunch is delightful--we've been eating big hunks of this at a time.  I also love that it's made in one bowl.  This might be our new go-to use-up-bananas recipe.  Keep!  (Note: I used half white and half whole wheat flour.)

Sage Corn Muffins

• 1 cup old-fashioned rolled oats (or 3/4 cup oat flour)
• 1 cup cornmeal
• 2 tsp baking soda
• 1/4 tsp sea salt
• 2 eggs
• 3/4 cup buttermilk
• 1/4 cup raw honey
• 2 1/2 tbsp safflower oil
• 3 oz baby spinach, finely chopped
• 2 1/2 tbsp sage leaves, minced

Preheat oven to 400°F. In a blender, blend oats to the consistency of flour. In a large bowl, combine oat flour, cornmeal, baking soda and salt. In a medium bowl, whisk eggs, buttermilk, honey and oil. Fold wet ingredients into dry ingredients, and stir. Stir in spinach and sage.

Line 12 muffin cups with paper liners. Fill three-quarters full with batter. Bake muffins for 15 minutes, or until a toothpick comes out clean when inserted in center. Let muffins cool in pan for 5 minutes before removing to a wire rack to cool completely.

Serves 12; 133 calories.

VERDICT:  These smelled great baking, but I found them a little dry in eating.  Toss.

Currant Rosemary Scones

• 8 tablespoons (4 ounces) chilled, unsalted butter
• 3 cups all-purpose flour
• 1/4 cup plus 1 tablespoon sugar
• 1 1/2 tablespoons baking powder
• 3/4 teaspoon salt
• 1 cup dried currants
• 2 tablespoons finely chopped fresh rosemary
• 1 1/2 cups chilled heavy cream, plus more for brushing
• 2 to 3 tablespoons turbinado sugar, for garnish 

Preheat the oven to 425° F.

Cut the butter into 1/4- to 1/2-inch cubes and freeze for 10 minutes before using. Whisk together the flour, sugar, baking powder and salt in a large bowl.

Using a pastry cutter or your fingertips, quickly cut or blend the cold butter into the dry mixture until it resembles coarse meal. The butter pieces should be mostly about the size of small pebbles, but some larger pieces are okay.

Using a large fork or a wooden spoon, mix the currants and rosemary into the flour-butter mixture.
Stir the cream into the flour-butter mixture with a large wooden spoon or a fork until the dough begins to come together. The flour should not be fully incorporated at this point, and do not overmix.
Transfer the dough and any loose floury bits to a floured countertop or pastry board/mat.
Quickly knead the dough until it comes fully together, and then flatten it with the palms of your hands into a 3/4 inch-thick mound (the shape does not matter at this point). Fold the dough in half, give it a quarter turn and then flatten it again. Repeat this process 3 more times.

Flour your surface once more, and then shape the dough into a 3/4 inch-thick round that is 6 inches in diameter. Use a bench scraper or a knife to cut the dough into 4 equal triangles. Then cut those in half to make 8 even triangles. Place the triangles on an ungreased rimmed sheet pan.

At this point, we recommend placing the rimmed sheet pan in the freezer for 10 minutes. This will help the scones firm up and retain their shape during baking. If baking right away, brush with cream and top with turbinado sugar to finish; or if freezing, brush with cream and top with turbinado sugar just before baking.

Bake for 18 to 20 minutes, or until the tops are golden brown and a toothpick inserted in the center of the scones comes out clean. Cool the scones on a wire rack. Serve warm with butter, jam or honey.

Yield: 8 scones.

VERDICT:  A nice flavor combination with an excellent crunchy sugar top.  I think I added too much flour in the kneading process, as they seemed a little dry.  I probably won't make scones much, but keep in mind. 
 

Bara Brith

• 450g/1lb dried mixed fruit
• 250g/9oz brown sugar
• 300ml/½ pint warm black tea
• 2 tsp mixed spice
• 450g/1lb self-raising flour
• 1 free-range egg, beaten

In a large bowl soak the fruit and sugar in strained tea and leave overnight.

Next day preheat the oven to 170C/325F/Gas 3. Line a 900g/2lb loaf tin with baking parchment.

Mix the remaining ingredients into the fruit mixture and beat well.

Pour the mixture into the loaf tin and bake the oven and bake for 1½ hours or until a skewer inserted into the middle comes out clean.

VERDICT:  This seemed easy until I realized I had to make my own mixed fruit (raisins, currents, golden raisins and some crystallized ginger), mixed spice (cinnamon, nutmeg, allspice, cloves and ginger), and self-raising flour (1 c. flour+1.5 tsp. baking powder+1/2 tsp. salt) and that the fruit needed to soak overnight.  Also, the batter did not all fit in the loaf pan--perhaps it's not a 2lb. loaf tin?  Once I got past all that, it was smooth sailing and turned out well enough.  Keep in mind, but perhaps tinker with the recipe(s) a bit.  From BBC Food.

Blueberry, Oatmeal and Flaxseed Muffins

• 280 grams (2 cups) whole wheat flour
• 450 grams (5 1/2 cups) rolled oats
• 300 grams (1 1/2 cups) light brown sugar
• 80 grams (2/3 cup plus 1 tablespoon) ground flaxseed
• 4 teaspoons baking soda
• 1 teaspoon baking powder
• 4 teaspoons ground cinnamon
• 2 large eggs, lightly beaten
• 1 cup neutral oil (vegetable, olive, and coconut are good choices)
• 2 cups buttermilk
• 2 cups blueberries (or use other fresh berries, or dried berries 

Heat the oven to 350 degrees F and line 2 standard-sized muffin pans with paper liners. In a large bowl, stir together the flour, oats, brown sugar, flaxseed, baking soda, baking powder and cinnamon.

Add the eggs, oil, buttermilk and 3/4 cup water. Mix until the dry and wet ingredients are just combined, and then fold in the blueberries. Spoon the batter into the muffins cups, filling each cup right up to the top, and bake the muffins for 20 to 25 minutes, until a toothpick inserted into the center comes out clean. Cool in the pans for 5 minutes, then turn out onto a rack and cool completely before serving.

Yield: 24+ muffins.

VERDICT:  I filled the muffin cups as full as humanly possible, and still had batter left over.  (I baked the extra in a ramekin in the microwave as an experiment--surprisingly successful!)  The finished muffins were a teensy bit bland, but that seems like an easy fix, and they were easy, healthy, and adaptable enough (I used half applesauce/half oil) that I can see making them again.  Keep.

Rye Bread

• 1 tablespoon plus 1 1/2 teaspoons active dry yeast (two 1/4-ounce envelopes)
• 2 1/4 cups warm water (110 degrees)
• 3 tablespoons plus 2 teaspoons honey
• 4 tablespoons unsalted butter, melted, plus more for bowl and pans
• 2 tablespoons caraway seeds, plus more for topping
• 4 1/2 teaspoons salt
• 4 cups all-purpose flour, plus more for surface and dusting
• 2 1/2 cups rye flour
• 1 large egg white
• Nonstick cooking spray

In a small bowl or liquid measuring cup, sprinkle yeast over 1/2 cup water. Add 2 teaspoons honey. Whisk until yeast dissolves. Let stand until foamy, about 5 minutes.

Add remaining 1 3/4 cups water to the bowl of an electric mixer fitted with the dough hook attachment, along with remaining 3 tablespoons honey, butter, caraway seeds, and salt. Mix on low to combine. Gradually add both flours, one cup at a time, mixing until dough comes away from sides of bowl and forms a ragged, slightly sticky ball. Butter a large bowl.

Knead dough on a floured surface until smooth and elastic but still slightly tacky, about 5 minutes. Shape into a ball. Transfer to prepared bowl; cover with plastic wrap.

Let dough stand in a warm place until it doubled in volume (it should not spring back when pressed), about 1 hour. Butter two 4 1/2-by-8 1/2-inch loaf pans. Punch down dough and divide in half.
Working with one piece of dough at a time, shape into a 7-by-7-inch square. Fold dough into thirds; press seam to adhere and pinch ends to seal. Place seam-side down in loaf pan. Repeat process with remaining piece of dough.

In a small bowl, mix egg white with 1 teaspoon water and brush mixture over tops of loaves; sprinkle with caraway seeds.

Spray two pieces of plastic wrap with nonstick cooking spray; drape loaves with prepared plastic wrap and let stand until dough rises about 1 inch above tops of pans, 45 minutes to 1 hour.

Preheat oven to 450 degrees on a conventional oven or 425 degrees on a convection oven. Reduce oven temperature to 400 degrees (conventional) or 375 degrees (convection).

Uncover loaves and transfer to oven. Bake, rotating pans after 20 minutes, until tops are golden brown, about 45 minutes. Transfer to wire racks. Let cool slightly; turn out loaves. Let cool completely before slicing. 

 

Yield: two loaves.

 

VERDICT:  Perfectly respectable rye bread.  A few notes: when I put the yeast, etc. in a glass measuring cup to proof, it completely overflowed--use a bigger small bowl.  Also, the recipe never says when to add the yeast mixture--I stuck in in after mixing together the remaining water, etc.  Finally, I found the bread got brown really fast, so I tented it with tin foil.   

 

Also notable: Michael Ruhlman, in his rye bread recipe, suggested toasting it, rubbing it with a clove of cut garlic, then buttering it.  I tried it with this--fantastic.  I could eat that all day.  

 

Keep.

 

 

 

Sour Cream, Cheddar and Green Onion Drop Biscuits

• 2 cups all-purpose flour
• 1 tablespoon sugar
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1/4 teaspoon baking soda
• 3 tablespoons chilled butter, cut into small pieces
• 3/4 cup (3 ounces) shredded reduced-fat sharp cheddar cheese
• 1/4 cup finely chopped green onions
• 1 cup fat-free buttermilk
• 1/2 cup fat-free sour cream
• Cooking spray

Preheat oven to 450°.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, baking powder, salt, and baking soda in a large bowl, stirring with a whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add cheese and onions; toss well. Add buttermilk and sour cream; stir just until moist.

Drop dough by 1/4 cupfuls onto a baking sheet coated with cooking spray. Bake at 450° for 15 minutes or until edges are brown. Remove biscuits from pan; cool on wire racks.

Yield: 1 dozen; 146 calories each.

VERDICT:  Nice nuttiness from the green onions, and they reheat decently.  Still, a little doughy, so toss.

Coconut Banana Bread with Lime Glaze

• 2 cups all-purpose flour (about 9 ounces)
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup granulated sugar
• 1/4 cup butter, softened
• 2 large eggs
• 1 1/2 cups mashed ripe banana (about 3 bananas)
• 1/4 cup plain low-fat yogurt 
• 3 tablespoons dark rum
• 1/2 teaspoon vanilla extract
• 1/2 cup flaked sweetened coconut
• Cooking spray
• 1 tablespoon flaked sweetened coconut
• 1/2 cup powdered sugar
• 1 1/2 tablespoons fresh lime or lemon juice 

Preheat oven to 350°.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and salt, stirring with a whisk.

Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended. Add eggs, 1 at a time, beating well after each addition. Add banana, yogurt, rum, and vanilla; beat until blended. Add flour mixture; beat at low speed just until moist. Stir in 1/2 cup coconut. Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray; sprinkle with 1 tablespoon coconut. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Combine powdered sugar and juice, stirring with a whisk; drizzle over warm bread. Cool completely on wire rack.

Serves 16; 193 calories.

VERDICT:  I had to cook this about half again as long as the recipe indicates--maybe my loaf pan wasn't quite big enough?  It turned out well enough, and the glaze is good.  (It really is better if you let it cool completely after adding the glaze.)  I'm not sure I would make it again, though--despite being Cooking Light's "Best Quick Bread," I didn't think it was that special.  Toss.

Whole Wheat Pecan-Raisin Bread

• 3 tablespoons honey 
• 1 (0.25-ounce) package active dry yeast  
• 2 tablespoons canola oil or high-oleic sunflower oil  
• 1 teaspoon salt 
• 3 cups whole wheat flour 
• 1 cup coarsely chopped pecans or walnuts 
• 1 cup seedless raisins or chopped dates  
• 1 cup all-purpose flour, plus more for kneading     

In a large mixing bowl, stir together honey and 1/2 cup lukewarm (105° to 115°) water. Add yeast and stir to dissolve. Let stand until foamy, about 5 minutes. Stir in 1 1/2 cups lukewarm (105° to 115°) water, oil and salt. Add whole wheat flour, and stir until well combined. Add pecans and raisins, then stir in all-purpose flour until dough leaves sides of bowl, adding a bit more flour if necessary. Turn dough out onto a floured surface and knead 5 to 10 minutes, or until smooth and elastic. Place dough in a lightly oiled mixing bowl, turning to coat. Cover with a damp cloth and set aside in a warm place to rise until doubled in bulk, about 1 1/2 hours.

Lightly oil a large baking sheet; set aside. Punch down dough and turn out onto a floured surface. Shape dough into a large round loaf and transfer to baking sheet. Cover with damp cloth and let rise again until almost doubled, about 30 minutes.

Preheat oven to 425°F. With a paring knife, slash top of loaf. Bake 15 minutes, then reduce oven temperature to 375°F and bake 30 to 35 minutes more, or until nicely browned and bottom of loaf sounds hollow when tapped. Cool on rack before slicing.

Yield: 1 enormous loaf; 280 calories/slice.

VERDICT:  I used currants and a mix of pecans and walnuts.  I had to add quite a bit more flour than called for to get the dough kneadable, but the end result is good.  I might try a loaf-pan loaf next time and see what happens.  Keep.  

Buttermilk Granola Muffins

• 2 cups whole wheat flour
• 1 cup brown sugar
• 3/4 teaspoon salt
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 3/4 teaspoon ground cinnamon, optional
• 1 cup prepared granola
• 1 teaspoon vanilla
• 1/3 cup vegetable oil
• 1 1/2 cups buttermilk 

Preheat the oven to 400°F. Lightly grease the cups of a standard muffin pan; or line with paper baking cups, and grease the paper cups.

Whisk together all of the dry ingredients, including the granola.

In a separate bowl, whisk together the vanilla, vegetable oil, and buttermilk or whey.  Pour the liquid ingredients into the dry ingredients, stirring just to combine.

Spoon the batter into the prepared muffin cups, filling them nearly full. A slightly heaped muffin scoop of batter is the right amount.

Sprinkle the tops of the muffins with additional granola, if desired.

Bake the muffins for 16 to 18 minutes, until a toothpick inserted into the middle of one of the center muffins comes out clean.

Remove the muffins from the oven, and after 5 minutes (or when they're cool enough to handle) transfer them to a rack to cool. Serve warm, or at room temperature. Store leftovers loosely wrapped at room temperature.

Yield: 12 muffins.

VERDICT:  These were use-it-up muffins--buttermilk, granola, the last little bit of whole wheat flour in the bag.  Not necessarily a keeper, but I consider them a success, nonetheless (even though the granola on top burned up).  

Yogurt Bread with Molasses

• 2 1/2 cups whole wheat flour (I like a mix of white whole wheat and rye, but use whatever you have on hand)
• 1/2 cup medium- or coarse-grind cornmeal
• 1 teaspoon kosher salt
• 1 teaspoon baking soda
• 1 2/3 cup whole milk yogurt, or 1 1/2 cups whole milk + 2 tablespoons white or apple cider vinegar
• 1/2 cup molasses
• Optional: 1 to 1 1/2 cups cranberries, chopped fruit, or nuts
• Butter, for greasing the pan

Preheat your oven to 325° F. If you're using milk, mix it with the vinegar and set it aside.

Mix together your dry ingredients in a wide bowl (rather than one with straight sides; this makes it easier to mix). Whisk your yogurt (or vinegary milk) with your molasses.

Add the wet ingredients to the dry ingredients in 2 or 3 batches, stirring in round, sweeping motions. Make sure to incorporate the flour at the bottom of the bowl. Mix until just combined. The dough should fizz, subtly, like a science experiment. If you're adding in fruit, etc: Fold it in when there are still a few small pockets of flour.

Slice a pat of butter into either a loaf pan or a 7-inch cast iron skillet. Put it into the oven until the butter melts. Remove, then swirl the butter around to grease the pan. Pour batter into pan, without mixing it any further. (Be gentle!)

Bake for one hour, or until a cake tester comes out clean when inserted. Touch the top of the bread: it should give a little bit, and feel supple, but it should still resist your touch and not feel like there's goo beneath there. Very important: Let the bread cool before you slice it.

Yield: 1 loaf.

VERDICT:  I kind of can't believe this worked, but it did.  I had fat-free yogurt, so I subbed in a tablespoon of olive oil for a tablespoon of the yogurt as suggested in the comments.  I also added fresh cranberries.  It's quite molasses-y, which I don't mind, but I might try it with honey to see if I can turn out something John will also like.  A good back-pocket recipe--no eggs or butter.  Keep!

Zucchini Bread

• 3 eggs
• 1 cup olive or vegetable oil
• 1 3/4 cups sugar
• 2 cups grated zucchini
• 2 teaspoons vanilla extract
• 3 cups all-purpose flour
• 3 teaspoons cinnamon
• 1/8 teaspoon nutmeg
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon salt
• 1/2 cup chopped walnuts or pecans (optional)
• 1 cup dried cranberries, raisins or chocolate chips or a combination thereof (optional)

Preheat oven to 350°F.

Grease and flour two 8×4 inch loaf pans, liberally. (See those pictures of the cakes inside their non-stick pans? Yup, they’re pretty much hanging out in there for the time being.) Alternately, line 24 muffin cups with paper liners.

In a large bowl, beat the eggs with a whisk. Mix in oil and sugar, then zucchini and vanilla.
Combine flour, cinnamon, nutmeg, baking soda, baking powder and salt, as well as nuts, chocolate chips and/or dried fruit, if using.

Stir this into the egg mixture. Divide the batter into prepared pans.

Bake loaves for 60 minutes, plus or minus ten, or until a tester inserted into the center comes out clean. Muffins will bake far more quickly, approximately 20 to 25 minutes.

Serves 32; 288 calories.

VERDICT:  Not bad.  The loaves did, indeed stick inside the pan, but the thing itself is pretty good, standard zucchini bread.  We opted for both raisins and walnuts.  Raisins=genius.  Walnuts=eh.  It's possible there is no better zucchini bread out there, but toss.  I can think of a lot of things I'd rather make.

Rhubarb Graham Muffins

1 1/4 cup finely crushed graham crackers (1 sleeve of crackers)
1 cup flour
1/2 cup packed brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 egg, beaten
1/2 cup buttermilk
1/3 cup canola oil
3/4 cup chopped rhubarb
1/3 cup shredded sweetened coconut

Preheat oven to 375 degrees. Coat muffin cups with cooking spray or line with paper baking cups.

Whisk together cracker crumbs, flour, brown sugar, baking powder, baking soda and salt. In a small bowl, stir together the egg, buttermilk and oil. Add to dry ingredients and stir just until moistened. Fold in rhubarb and coconut.  Fill muffin cups two-thirds full. Bake for 18 to 30 minutes.

Yield: 12 muffins; 184 calories.

VERDICT:  I was intrigued by the graham cracker base of these muffins, but it didn't end up being interesting enough to save them.  They're not terrible, but the rhubarb wasn't as prominent as I'd like and the coconut a little stringy.  Toss.