Baking Day: The Plan & Kick-Off (Raspberry Muffins & Honey-Wheat Bread)

Since I already love to bake, my new bread maker has become an addiction of mine. There is nothing better than just-out-of-the-bread maker bread! Plus, it’s been raining here like mad, so my daughters and I decided to have a baking day and make some goodies to enjoy now and some to stash in the freezer.

Our plan for the day:

1 Loaf Honey-Wheat Bread

2 Batches Pita Pockets

1 Batch Hot Pockets

1 Batch Raspberry Muffins

2 Batches Flour Tortillas

Since the Pita Pockets spend the most time rising and take some preparation time, we started there.

Next we prepared the dough for the Hot Pockets, because they took the next longest amount of time. And then we moved on to the Flour Tortillas, since they only need a small time to rest. Finally, while our doughs were rising or resting, we threw the ingredients for the Honey-Wheat Bread into the bread maker and whipped up some Raspberry Muffins.

1/4 Cup Shortening

1/2 Cup Sugar

2 Eggs (Beaten)

4 tsp Baking Powder

1 tsp Salt

2/3 Cup Milk

1 1/2 Cups Raspberries (fresh or frozen)

First, cream the first two ingredients together adding the sugar a little at a time and then add the beaten eggs. Mix the dry ingredients in a separate bowl, and then add to the sugar mixture. Add milk, and then the raspberries. Mix well. Fill 12-18 greased muffin cups 2/3rds full.

Bake at 400 for 20 minutes. Enjoy!

Now the muffins are cooking, the bread is making itself in the bread maker, and we are about to start shaping Pita Pockets, Hot Pockets, and Tortillas!