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COMMENTS: Choose from the following: Banana: Peel and pure=82 4 to 5= medium bananas for 2 c. total.
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Carrot: Grate 1 or possibly more medium carrots for 2 c. total.
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Zucchini: Shred 3 medium zucchinis for 2 c. total.
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Orange: Grate one Tbsp.
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orange rind.
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Peel seed and chop 4 medium oranges for 2 c. total.
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Apples: Peel, core and shred four medium apples.
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To two c. shredded apple, add in one tsp.
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lemon juice.
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Tomato: Peel three to four medium tomatoes.
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Cut in halves and squeeze out seeds.
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Chop and measures= two c. pulp.
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For quick loaves, have ready two greased loaf pans, 8 1/2 x 4 1/2 x 2 inches.
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For muffins, have ready 2 12-c. muffin pans.
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In a medium bowl, combine flours, soda, baking pwdr, cinnamon and walnuts.
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If preparing muffin mix for storage, omit nuts and divide dry ingredients= into three batches.
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In a large bowl, whisk Large eggs till foamy, add in sugar, oil and vanilla and whisk till blended.
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Add in choice of fruit or possibly vegetables.
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Add in= dry ingredients and stir with fork just till blended.
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Don't beat.
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Divide dough between loaf pans or possibly muffins pans.
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Bake loaves in preheated 350'F.
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oven for 50 to 60 min or possibly till tops are golden and a toothpick inserted in centre of loaves comes out clean.
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Cold in pans for 10 min, before turning loaves out on wire racks.
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When completely cold, wrap loaves in aluminum foil and chill for 24 hrs before slicing.
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To freeze= for up to one month, put foil-wrapped loaf in heavy plastic bag and seal.
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Bake muffins in pre-heated 375'F.
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oven, 12 min for large ones, 10 min for small.
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Serve warm.
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For one-third muffin batch: Use one c. plus one Tbsp.
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dry mix, one egg, 1/2 c. sugar, 1/3 c. oil, 1/2 teaspoon vanilla, 2/3 c. prepared fruit or possibly vegetable and 1/3 c. nuts.
