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Baker Bettie Teaches How to Customize a Recipe | Customizable Quick Bread or Muffins Analytics Table

Income Estimates for Baker Bettie Teaches How to Customize a Recipe | Customizable Quick Bread or Muffins

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About Baker Bettie Teaches How to Customize a Recipe | Customizable Quick Bread or Muffins

Explore Baker Bettie Teaches How to Customize a Recipe | Customizable Quick Bread or Muffins with 7,773 views, 295 likes, and 24 comments. Experience the impact of this video content that has captured audience attention.

One of the key features of my new book, Baker Bettie’s Better Baking Book, is that all of the recipes are master recipes. This means they are completely customizable. It is so fun to be able to make endless variations of baked goods all from one recipe. Today I’m sharing with you perhaps my favorite customizable recipe from the book: The Fruit or Veg Quick Bread Master Recipe. This recipe can be used to make muffins or a loaf and makes the most perfect banana bread, zucchini bread, carrot muffins, pumpkin muffins, cinnamon apple bread, and the list goes on and on. FULL RECIPE ► https://bakerbettie.com/customizable-quick-bread/ SUBSCRIBE ► https://www.youtube.com/c/BakerBettie?sub_confirmation=1 ------------------------------------------------------------------------- ORDER THE BAKER BETTIE COOKBOOK! Amazon- http://bit.ly/BetterBakingBook Bookshop- http://bit.ly/Betterbakingbook Barnes and Noble- http://bit.ly/BetterBakingbook Chapters indigo- http://bit.ly/BetterbakingBook Indiebound- http://bit.ly/betterbakingbook ------------------------------------------------------------------------- FOR THE LOADED CARROT MUFFINS: 240 grams (2 cups) all-purpose flour 200 grams (1 cup) granulated sugar 10 grams (1 tablespoon) baking powder 2 grams (½ teaspoon) kosher salt 1 1/2 teaspoons ground cinnamon 113 grams (½ cup, 120 milliliters) neutral oil (vegetable, canola, safflower, grapeseed) 2 large eggs, room temperature 2 teaspoons vanilla extract 1 1/2 tablespoons orange zest 2 tablespoons orange juice 85 grams (6 tablespoons, 90 milliliters) milk (skim, 1%, 2%, whole, or dairy-free), room temperature 225 grams (2 cups) finely shredded carrot 100 grams (1 cup) toasted chopped pecans 150 grams (1 cup) raisins or dried cranberries 50 grams (1/2 cup) shredded sweetened coconut ------------------------------------------------------------------------- TIMESTAMPS: 0:00 Introduction 1:08 Choosing your fruit or vegetable base 2:15 The Muffin Mixing Method 2:43 Mixing the dry ingredients 3:52 Mixing the wet ingredients 5:29 Combining the Batter 6:04 Customizing the recipe with mix-ins 6:57 Filling the muffin tin and baking 8:03 Outro ------------------------------------------------------------------------- Facebook: http://www.facebook.com/bakerbettie Instagram: http://instagram.com/bakerbettie Email Subscription: https://bit.ly/2RJS1ZA Website: http://BakerBettie.com --------------------------------------------------------------------------

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