Saturday, March 7, 2009

BEST banana muffins



  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 2 cups sugar
  • 1 cup canola oil
  • 3 large eggs
  • 1 tablespoon vanilla extract
  • 4 ripe bananas, peeled and coarsely mashed
preheat oven to 325
Mix flour, baking soda, salt, baking powder, cinnamon, and nutmeg in a medium bowl. In a larger bowl, beat sugar, oil, eggs, vanilla and bananas. Add the dry ingredients to wet and mix. Put into muffin cups.
Bake for about 25 min for normal size muffins, 8-10 min for mini muffins. just when knife comes out clean

Monday, March 2, 2009

Brigham Young's Buttermilk Doughnuts


2 cups buttermilk
2 large eggs, beaten
6 1/2 cups flour
1 1/4 cups sugar
2 tsp. soda
1 tsp. salt
1 1/2 tsp. nutmeg
6 T. melted butter

In medium bowl stir together all dry ingredients and set aside.  Whisk together buttermilk, eggs and sugar.  Add melted butter and whisk again.  Add dry ingredients and gently stir together - do not use a mixer.  Dough will be sticky.  You may need to add more flour.  Start heating frying oil to 375 degrees. Roll or pat dough on a well-floured board about 1/4 to 3/8 inch thick.  Cut with 2 1/2-inch doughnut cutter.  Form the scraps into a ball and re-roll and cut.  The dough could be cut with a knife or pizza cutter in small squares or rectangles to speed up the process.  Fry in hot oil. Doughnuts will start to crack on top when they are ready to turn.  Remove from oil when golden brown.  Drain on paper towels.  While warm, roll in or sprinkle with granulated sugar, powdered sugar or cinnamon and sugar as desired.  Makes 2 dozen doughnuts.