Tag Archives: eggs

Lemon Poppy Seed Bread

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Submitted by Trish
Serves 20

Ingredients

2 c. flour 1 c. vegetable oil
3 eggs 1½ tsp vanilla extract
1 tsp lemon extract 2 tbsp poppy seeds
3 c. all-purpose flour 1½ tsp baking powder
½ tsp salt 1½ c. milk
2 tbsp lemon juice ¾ c. confectioners’ sugar

Directions

  1. Preheat oven to 350°F. Grease & flour 2 loaf pans. Combine sugar, oil, eggs, vanilla & lemon extracts in a large bowl; mix well. Stir in poppy seeds.
  2. Sift together flour, baking powder & salt. Add flour mixture & milk to sugar mixture alternately, mixing well after each addition. Divide batter evenly between prepared pans.
  3. Bake loaves for 45 minutes or until a toothpick inserted in center comes out clean. Loosen edges from sides of pans. Cool loaves in pans for 10 minutes. Turn out onto wire racks.
  4. For icing, blend lemon juice & confectioners’ sugar in a small bowl. Drizzle over warm loaves.

Banana Loaf

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Submitted by MyDogmaKickedYourKarma
Yields 1 Loaf

Ingredients

½ c. butter 1 c. white sugar
2 eggs 1 tsp baking soda
3 crushed bananas 2½ c. flour
½ tsp baking powder ½ c. milk

Directions

  1. Mix all ingredients together in a large bowl.  
  2. Pour into greased loaf pan.
  3. Bake for 1 hour at 350°F.

Banana Pancakes

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Submitted by Trish
Serves 12

Ingredients

1 c. flour 1 tsp sugar
2 tsp baking powder ¼ tsp salt
1 egg, beaten 1 c. milk
1 tsp vegetable oil 2 ripe bananas, mashed

Directions

  1. Combine flour, sugar, baking powder & salt. In a separate bowl, mix together egg, milk, vegetable oil & bananas.
  2. Stir flour mixture into banana mixture; batter will be slightly lumpy.
  3. Heat a lightly oiled griddle or frying pan over medium heat. Pour or scoop batter onto griddle, using approximately ¼ c. for each pancake. 
  4. Cook until pancakes are golden brown on both sides. Serve hot.

Double Berry Blueberry Muffins

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Yields: 1 Dozen

Ingredients

1½ c. all-purpose flour 1/3 c. (5-1/3 tbsp)
1 c. Quaker Oats margarine or butter, melted
½ c. sugar 2 egg whites, lightly beaten
1 tbsp baking powder 1 tsp grated lemon peel
¼ tsp salt (optional) ¾ c. fresh or frozen blueberries
1 c. low-fat or skim milk ¼ c. raspberry or strawberry preserves

Directions

  1. Heat oven to 400°F. Line 12 medium muffin cups with paper baking cups or lightly grease bottoms only. 
  2. Combine dry ingredients; mix well. 
  3. Add combined milk, margarine, egg whites & lemon peel; mix just until dry ingredients are moistened. 
  4. Gently stir in blueberries. Fill muffin cups ½ full. 
  5. Spoon 1 tsp preserves over batter. Spoon remaining batter over preserves. 
  6. Bake 23 to 25 minutes or until golden brown. 
  7. Let muffins stand a few minute; remove from pan. Serve warm.

Pumpkin Chocolate Chip Muffins

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Pumpkin Chocolate Chip Muffins by Trisha Lyn Fawver on Flickr

Submitted by Carli
Yields 18 Muffins

Ingredients

1 jar Chocolate Chip Muffin Mix 1 c. canned pumpkin (not pie filling)
¾ c. milk 6 tbsp melted butter
2 eggs

Directions

  1. Preheat oven to 400°F. Grease or line a muffin pan with paper baking cups.
  2. Pour contents of jar into large bowl, add all ingredients, & blend.
  3. Spoon batter into muffin cups, filling 2/3 full.
  4. Bake 15-17 minutes, or until toothpick comes out clean.
  5. Cool in pans 10 minutes, then remove onto wire rack to cool completely.