Muffin/Quick Bread recipes

Here are the muffin/quick bread recipes:

Apple-Cranberry Wheat Muffins

Ingredients:
1 1/4 cups all-purpose flour
1/2 cup whole-wheat flour
1/2 cup granulated sugar
1/4 cup toasted wheat germ
2 teaspoons baking powder
1 teaspoon ground cinnamon
2/3 cup (5 fluid-ounce can) Evaporated Fat Free Milk
1/3 cup Apple Juice
1/4 cup vegetable oil
1 large egg
1 1/4 cups finely chopped baking apple
3/4 cup Sweetened Dried Cranberries
1 tablespoon cinnamon-sugar
Directions:PREHEAT oven to 400º F. Grease or paper-line 12 muffin cups.COMBINE all-purpose flour, whole-wheat flour, granulated sugar, wheat germ, baking powder and cinnamon in medium bowl.BEAT evaporated milk, Juice, oil and egg in small bowl until blended. Add to flour mixture; stir just until moistened. Fold in apple and cranberries. Spoon batter into prepared muffin cups, filling 3/4 full. Sprinkle with cinnamon-sugar.BAKE for 14 to 16 minutes or until wooden pick inserted in centers comes out clean. Cool in pan on wire rack for 2 minutes. Remove to wire rack to cool slightly. Serve warm.

Pumpkin Cranberry Bread
Makes 2 loaves
Ingredients:
1 1/2 c. all-purpose flour
1 1/2 c. whole wheat flour
1 tablespoon plus 2 teaspoons pumpkin pie spice
2 teaspoons baking soda
1 1/2 teaspoons salt
3/4 cups granulated sugar
3/4 c brown sugar
1 can (15 ounces) Pumpkin
2 large eggs
2/3 cup vegetable oil
1/2 cup orange juice or water
1 cup sweetened dried, fresh or frozen cranberries
Directions:PREHEAT oven to 350° F. Grease and flour two 9 x 5-inch loaf pans. COMBINE flour, pumpkin pie spice, baking soda and salt in large bowl. Combine sugar, pumpkin, eggs, oil and juice in large mixer bowl; beat until just blended. Add pumpkin mixture to flour mixture; stir just until moistened. Fold in cranberries. Spoon batter into prepared loaf pans.BAKE for 60 to 65 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely. Recipe makes two loaves.FOR THREE 8 x 4-INCH LOAF PANS:PREPARE as above. Bake for 55 to 60 minutes.

Banana Bread
¾ c. whole wheat flour
¾ c. all-purpose flour
1 ½ tsp. baking powder
¼ tsp. baking soda
1 tsp. cinnamon
¼ tsp nutmeg
(I added 1tbsp of wheat germ – you could add more)

1 tsp. vanilla
1 egg
2 medium smashed bananas
1 4 oz. jar butternut squash/carrot/sweet potato or prune w/pears baby food (use whatever variety you like)
3 tbsp. veg. oil.
¾ c. sugar (I mixed ½ c. brown with ¼ c. white)

Mix dry ingredients together…then mix wet ingredients…add wet to dry…mix until blended…bake at 350 for 45-55 min.