"Bulk mix suitable for quick breads and/or muffins. These are great baked in mini pans for an assortment on trays for gifts. I also bake a lot for fall bake sales. Three cups of mix makes one large or two medium loaves. Add 1 cup pureed cooked vegetable or fruit such as pumpkin, winter squash, carrots, apricots, applesauce, mashed banana along with whatever nuts, fruits or flavorings you desire." — Helen Hanson
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All recipes need some altering to suit an individuals taste. A recipe is a base. I am a prof. baker who took Helen's recipe and made it mine with a few changes. You must know your oven and if repeatedly burning a recipe does'nt know their oven! All are different. Change the temp. and heat distr., turn the fan on to distr. the heat around, change pans. I found this recipe so simple and convenient and made money selling them at cafes around. You have to know what makes a muffin moist. Always add some fruit or veg. like banana, carrot, zucchini, and an extra egg. This ensures moist muffins, which I found this recipe worked best for. You need to start with a high temp (200 C) and then lower after 7 minutes to 175c. This is imp. for getting a peak in the center and also aids in allowing the center to cook. The lowering heat will ensure it doesn't burn. This is just advice that I aquired from lots of research and trial and error. It takes practice to be a master with baking. As much experience as I have I have also blundered. I've gone back after a few years to a recipe I had no success with and had excellent results because I have more knowledge of kitchen science.
Good luck, and thanks Helen for a great recipe.
Without trying to sound boastfull I'm a really good cook and baker; but this was the worst thing I've ever baked and tried to eat. I will never make this again!! As my three kids put it YUCK!!
Recipe was great, except it appears to be missing 1 cup of MILK! Batter was like wallpaper paste until I added the milk with the eggs and oil. Baked up perfect and was quick, easy and cheap compared to prepakaged mixes or starting from scratch.
This is a GREAT recipe. I have made banana bread and pear pecan bread. I too had to add some milk but the amount was dependent on how moist the add-ins were. I used a mixture of pears, brown sugar and nuts. I mixed them together and then pureed the mixture before adding to the dry ingredients. I did not have to add any milk to this batch but I did have to add some to the banana bread. Also, my kids have made chocolate chip muffins. This recipe is definitely going into my recipe collection.
I recently made this mix to give for Christmas gifts to coworkers. I packaged up one batch for each person with two muffins - one batch made with pumpkin and pecans and one batch made with bananas and walnuts. It was a big hit. My son, husband and I also enjoyed the rest of the muffins. Thanks for a great recipe.
I only wanted one loaf of bread, so I had to do the division to break down this recipe. But it's good to know the bulk measurements too. The bread was great!
This is a wonderful time-saver. I substituted fresh ground whole wheat, reduced the oil and added more vegetable or fruit. I also added a scoop of soy powder for more protein. It is delicious and easy and nutritious.
My family, along with everyone else who has tried the loaves from this recipe love it. I like it because I have stocked up on muffins and loaves for preschool and work lunches.
* Percent Daily Values are based on a 2,000 calorie diet.
Quick Bread Mix
Serving Size: 1/60 of a recipe
Servings Per Recipe: 60
Amount Per Serving
Calories from Fat: 20
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