Batter Breads (patty Smith)

The Houston Post food feature this past week was on batter breads.
This is a basic recipe with many variations. I thought you might like
to take a look at them.

Basic Batter

Preheat oven to 400 degrees. Spray muffin tins or loaf pan with
cooking spray. In food processor or lg bowl beat milk, oil and egg.
In separate bowl, blend flours, oats, sugars, salt, baking powder and
cinnamon. Stir dry ingredients into the wet ones until just
moistened. Add variation ingredients. Fill regular small or mini
muffin cups half full or fill loaf pan. Bake muffins 15-18 minutes
or until top is golden. Bake the loaf 25 30 minutes or until top is
golden.

Makes about 18 sm muffins, 30 mini-muffins or 1 loaf.

Variations: Blueberry: Fold 1 c fresh or frozen blueberries (thawed
and drained) into batter.

Apple: Fold 1 1/2 c peeled, shredded apple, 2 Tbsp walnut pieces and
a dash of ground ginger into batter.

Carrot: Fold 1 1/2 c finely shredded carrot, 1/3 c raisins and 2 Tbsp
walnut pieces into batter.

Zucchini: Fold 1 1/2 c finely shredded zucchini, 1/3 c raisins and 2
Tbsp walnut pieces into batter.

Peach: Peel and finely chop 1 1/2 c peaches. Fold peaches into
batter.

Banana: Decrease milk to 1/2 c Fold 1/2 c well mashed banana and 2
Tbsp walnut pieces into batter.

Pumpkin: Decrease milk to 1/2 c Fold in 3/4 c canned pumpkin, 1/8 tsp
nutmeg, 2 Tbsp walnut pieces. serving.

Toppings: Pecan Topping: 2 Tbsp pecan pieces, 1/4 c whole wheat
breakfast cereal flakes, 1 Tbsp brown sugar and 1 tsp butter.

Almond Topping: 2 Tbsp almond slices, 2 Tbsp rolled oats, 1/2 tsp
butter and 1 Tbsp sugar

Crunch Topping: 1/4 c whole wheat breakfast cereal flakes, 1 Tbsp
flour, 2 Tbsp white sugar and 1 tsp butter

Cinnamon Sugar: 2 Tbsp white sugar and 1/4 tsp cinnamon. Blend all
toppings in mini-food processor or blender and sprinkle on just
before baking.