More Fiber

If you are hosting a brunch, you could try this recipe I received from my mother.  This is really a good bread.

OATMEAL TEA BREAD

Batter

•          1 ¼ cups flour, sifted
•          1 cup quick rolled oats
•          ¾ cup sugar
•          1 teaspoon salt
•          1 teaspoon baking powder
•          1 teaspoon baking soda
•          1 teaspoon cinnamon
•          ¼ teaspoon ginger
•          ¼ teaspoon ground cloves
•          2 eggs
•          1 ¼ cups applesauce
•          ½ cups raisins (optional)
•          1/3 cup vegetable oil
•          ¼ cup milk

Mix together dry ingredients in a large bowl; set aside.

Combine eggs, applesauce, raisins, oil, and milk in a bowl.  Stir applesauce mixture by hand into flour mixture until flour is moistened.  Pour batter into a greased 9x5x3 inch loaf pan.

Topping

• 2 tablespoons brown sugar, packed
• 2 tablespoons pecans, chopped
• ¼ teaspoon cinnamon

Mix brown sugar, pecans, and cinnamon together in a small bowl.  Sprinkle on top of batter.  Bake in a preheated 350-degree oven for 55-60 minutes, or until toothpick comes out clean.  Cool in pan for 10 minutes.  Remove from pan and cool on wire rack.

You Can't Muff These Up

Photo Credit

You will love these muffins.


BANANA PRALINE MUFFINS

• 3 tablespoons brown sugar

• 1 tablespoon sour cream

• ½ cup chopped pecans

• 3 medium bananas

• 1 egg (slightly beaten)

• ½ cup sugar

• ¼ cup vegetable oil

• 1 ½ cup BISQUICK

In a small bowl, stir together brown sugar and sour cream. Stir in pecans. Set aside. Mash bananas. In a medium mixing bowl, stir together egg, sugar, oil, and mashed bananas until well blended. Add BISQUICK just until well blended and moistened. Line muffin tin with 12 paper baking cups. Fill 2/3 full with batter. Drop 1 teaspoon or a bit more pecan mixture on top of each muffin. Bake at 400 degrees/ 12-15 minutes. THIS IS A GREAT WAY TO USE OVER RIPE BANANAS. You may freeze these up to 6 months. Warm in microwave one at a time.