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1. Refrigerator Pumpkin Bran Muffins

2. Gingerbread Loaves

3. Eggnog Quick Bread

Book Description

Muffins and quick breads hold their very own magic. The basics--flour, sweetener, butter or oil, egg--take on wonderfully varied character depending on what you choose for flavorings and "extra" ingredients such as fruit or nuts. These quick-fix breads are very gratifying for beginning and expert bakers alike, as the preparation and baking are quick and the results, superb.

... (more)

Pillsbury: Best Muffins and Quick Breads : Favorite Recipes from America's Most-Trusted Kitchens (Pillsbury)

Authors:

Date: March 1999

ISBN: 0609602837

Publisher: Clarkson Potter

Hardcover

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Traditional fresh eggnog is made from egg, cream and/or milk, sugar, sweet spices and, frequently, a splash of rum. Eggnog has become somewhat controversial in recent years because the egg and cream make it a high calorie, high-cholesterol drink, and because the raw egg holds up the possibility of salmonella contamination. Purchased eggnog, on the other hand, is pasteurized, making it a safer drink. Read the Nutrition Facts panel on the carton to compare calories and fat with other beverages, and look for low-fat versions of this drink. Purchased eggnog is usually thick and rich enough that it's still delicious "cut" with plain or even skim milk. Rum and raisins are a time-honored combination; stir 1/2 cup of raisins into the batter, if you wish.

Prep Time: 15 minutes (Ready in 2 hours 15 minutes)
Yield: 1 (16-slice) loaf

• 2 eggs

• 1 cup sugar

• 1 cup dairy eggnog (not canned)

• 1/2 cup margarine or butter, melted

• 2 teaspoons rum extract

• 1 teaspoon vanilla

• 2 1/4 cups all-purpose flour

• 2 teaspoons baking powder

• 1/2 teaspoon salt

• 1 1/4 teaspoon nutmeg

1. Heat oven to 350 degrees F. Grease bottom only of 9 x 5-inch loaf pan. Beat eggs in large bowl. Add sugar, eggnog, margarine, rum extract and vanilla; blend well.

2. Add flour, baking powder, salt and nutmeg; stir just until dry ingredients are moistened. Pour into greased pan.

3. Bake at 350 degrees F for 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool 1 hour or until completely cooled Wrap tightly and store in refrigerator.

Tip: * If desired, recipe can be baked in two 5 3/4 x 3 1/4-inch disposable foil or metal loaf pans. Grease bottoms only of pans. Bake at 350 degrees F. for 35 to 40 minutes.

High Attitude (Above 3,500 Feet): No change.

Nutrition Information Per Serving
Serving Size: 1 Slice. Calories 200 - Calories from Fat 70 - Total Fat 8 g - Saturated Fat 2 g - Cholesterol 35 mg - Sodium 210 mg - Dietary Fiber 0 g
Dietary Exchanges: 1 Starch, 1 Fruit, 1 1/2 Fat OR 2 Carbohydrate, 1 1/2 Fat

More From This Book:

1. Refrigerator Pumpkin Bran Muffins

2. Gingerbread Loaves

3. Eggnog Quick Bread

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