Monday, November 16, 2009

Amish Starter Chocolate Muffins




Amish Starter Bread Chocolate Muffins



2 cups all-purpose flour
1 cup white sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 (5.9 ounce) package instant chocolate pudding mix
1 heaping tbsp. cocoa
1 cup Amish Friendship Bread Starter
1 cup applesauce
½ cup milk
3 eggs
1 tsp. vanilla
½ cup semi sweet chocolate chips



Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans.
2. In a large mixing bowl, stir together all-purpose flour, sugar, baking powder, baking soda, salt, chocolate pudding and cocoa. Make a well in the center of this mixture. Add Amish friendship bread starter, applesauce, milk, eggs and vanilla extract; mix well. Fill muffins cups 2/3 full. Sprinkle chocolate chips over top of muffin.
3. Bake in preheated oven at 350 degrees for 20 or until a toothpick inserted into center comes out clean. Cool.



(Can also be baked in two greased muffin pans for 60 minutes for delicious, moist bread.)




I found this recipe this morning from Allrecipes.com as I was loooking for a recipe for pumpkin bread using the Amish starter. I still haven't found a pumpkin bread recipe but I will probably experiment with it next week. I have also learned that you can freeze the starter bread mix if you can't find any friends who want it.




Here is the recipe for the Amish Friendship Bread that I posted last month:




Amish Friendship BreadStarter:


Ingredients


1 (.25 ounce) package active dry yeasy


1/4 cup warm water (110 degrees F/45 degrees C)


3 cups all-purpose flour, divided


3 cups white sugar, divided


3 cups milk




In a small bowl, dissolve yeast in water. Let stand 10 minutes. In a 2 quart container glass, plastic or ceramic container, combine 1 cup flour and 1 cup sugar. Mix thoroughly or flour will lump when milk is added. Slowly stir in 1 cup milk and dissolved yeast mixture. Cover loosely and let stand until bubbly. Consider this day 1 of the 10 day cycle. Leave loosely covered at room temperature.


Days 1-4: Stir.


Day5: Add 1 cup each: flour, sugar, milk.


Day 6: Stir.


Day 7-8 Do nothing.


Day 9: Stir.


Day 10: Add 1 cup each: flour, sugar, milk. Stir and separate into 4 cups and give 3 away.


The remaining cup can be used to make the bread recipe below or it can be refrigerated, frozen, or used to start the cycle again.




Ingredients:


2/3 cup oil


2 cups flour


1 cup sugar


3 eggs


2 tsp cinnamon


½ tsp. baking soda


¼ tsp satl


1 ½ tsp. baking powder




Grease and sugar (as if flouring) two bread pans. Pour batter evenly into pans. Bake for 30 minutes at 350 degrees. Do not over bake. Add fruit or nuts if desired.

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