127 apple oatmeal whole flour Recipes

plain organic instant oatmeal, applesauce, organic unsweetened organic almond milk, organic white cane sugar, organic canola oil, organic white whole wheat flour, baking powder, ground cinnamon

unsalted butter, softened, unsweetened apple sauce, dark brown sugar, egg, beaten lightly, baking soda dissolved in 1 tbsp warm water, whole wheat or spelt flour, salt, ground 5 spices, ground cinnamon, vanilla, old-fashioned rolled oats, chopped mixed dried fruit, crystallized ginger finely chopped

whole all-bran cereal (like all bran), boiling water, vegetable oil, brown sugar, honey, apple, grated, carrots, grated, eggs, low-fat buttermilk, whole wheat flour, baking soda, salt, oatmeal (regular or quick, not instant )

apple sauce, chopped dried apricots, raisins, sugar (can omit), sunflower seeds, sesame seeds, raw pumpkin seeds, rolled oats (not instant oatmeal), self-rising whole wheat flour (or flour +1 tsp baking soda), dry unsweetened coconut, eggs, note ii : i always add ground flax (about 2-4 tsp)

whole wheat flour, oatmeal, baking powder, cinnamon, carrots, grated, raisins, walnuts, chopped, desiccated coconut (preferably unsweetened to keep it healthy), apple, 1/2 grated & 1/2 chopped into small chunks, yoghurt, banana, mashed, baking soda, eggs, beaten, butter, melted, vanilla essence

muffin pans, a special metal baking pan , sometimes referred to as a muffin tin, with 6 or 12 cup-shaped depressions. most often this pan is made from aluminum., muffin cups are, standard muffin cup is about 2 1/2 inches in diameter and holds 1/4 to 1/3 cup batter., giant or texas-size muffin cup is about 3 1/2 inches in diameter and holds 5/8 cup batter., muffin cup is about 1 1/2 to 2 inches in diameter and holds 1/8 cup or 2 tbsp batter., muffin-top cup is about 4 inches in diameter but are only 1/2 inch deep ., substituting a different size muffin cup, substitute another size muffin cup for original size listed in recipe. if substituting a larger size muffin cup the recipe will yield fewer muffins and if using smaller size muffin cup the recipe will yield more muffins. the bake time will be changed also. bake a larger muffin longer than the original time and smaller muffins a shorter time., tips on baking muffins, grease muffin cups by spraying each cup with no stick cooking spray or using a paper towel dipped in shortening to grease each cup., use paper liners in muffin cups for easy clean-up., if muffin cups are filled more than 3/4 full the muffins will have flat, flying saucer tops. if sufficient room is not allowed for muffins to expand before reaching the top of the cup the muffin will flatten on top., if some muffin cups will remain empty during baking , put 2 to 3 tbsp water in the unused muffin cups to keep the pan from warping., if baked muffins stick to the bottom of the muffin cup, place hot muffin pan on a wet towel for about two minutes., source : land o lakes, all about muffins, are you eating muffins or cupcakes, hot breads are always a hit and muffins are 1 of the easiest to make. they are more quickly and easily made than biscuits and no kneading, rolling or cutting is required. they can be a savory, last minute dinner muffin or a sweet delicious breakfast muffin. made using whole-wheat flour, wheat germ, bran, honey, fruits and nuts they can be very nutritious. but like the healthy granola craze which turned into candy bars, muffins also can quickly turn into cupcakes. eating cupcakes for breakfast is your choice, but don tsp tell yourself you are eating healthy breakfast muffins. a recent magazine article revealed some muffins available in new york delicatessens were claimed to be low fat, but actually contained up to 23 g of fat. that s more fat than two egg mcmuffins., what is the difference between muffins and cupcakes, some say cupcakes have frosting. a basic formula for muffins is 2 cups flour, 2-4 tbsp sugar, 2 1/2 tsp baking powder, 1/2 tsp salt, 1 egg, 1/4 cup oil, shortening or butter, 1 cup milk. when the fat, sugar and egg ratio in a recipe reaches double or more than this, you have reached the cake level., other technical difference between muffins and cupcakes, method of cooking is different for muffins and cupcakes. the muffin method is by far the fastest and easiest. flour, sugar, baking powder and salt (all the dry ingredients) are mixed together. this is where the leavening can be uniformly dispersed into the flour. sugar is mixed with the flour to prevent the flour from lumping when combined with the wet ingredients., making and baking muffins, in a large bowl, oil (or melted butter) and egg are beaten together to form an emulsion to disperse the fat more uniformly. then the milk is stirred in. this much mixing can be done ahead and held. the two are combined just before baking., combine, cut and fold liquid into the dry ingredients. mix only to combine. batter will be lumpy but no pockets of dry ingredients should remain. the general rule is only 12 strokes., bake as soon as it s mixed. when filling cups, do not mix batter between scoops. excessive mixing causes loss of leavening., cake method for making muffins, sometimes muffins are made using the cake method , i.e. cream the fat and sugar, add eggs, add the dry ingredients and milk alternately. this is more time consuming but produces a lighter, more tender, cake-like muffin., perfect muffin, perfect muffin has a thin brown crust , a slightly rounded top with a pebbled appearance and a moist, even interior. there should be no peaks, no tunnels which are usually caused by excessive mixing and too much liquid (muffin batter should not be fluid)., more leavening is not better, just because a recipe is in print does not mean that it is in balance. a guide for leavening 2 cups of flour in a recipe is either 2 1/2 tsp double acting baking powder, or 4 tsp fast acting baking powder, or 1/2 tsp soda plus 1 cup buttermilk (for the acid) and 1 1/4 tsp baking powder. excess baking powder and soda taste bitter., here are a few tips for altering muffin recipes, substitute 2 egg whites for 1 egg in the recipe. if these are stiffly beaten and folded in at the end it will produce a lighter muffin with less fat., use non-fat milk instead of whole milk ., use salad oil in place of butter. in place of the fat in the recipe , use 1-fourth of the oil and replace the other three-fourths with fruit puree such as applesauce. jars of baby food fruits provide a quick choice of purees other than apple. adding non-gluten grain products (bran, germ, oatmeal, corn meal) for part of the flour makes a more tender muffin., create your own taste sensations, begin with the basic formula and change 1/2 cup of the flour to corn meal, bran, wheat germ, rye, oatmeal or leftover cooked cereal. add 1/2 to 1 cup chopped apple, dates, prunes, raisins, apricots, figs, blueberries, cranberries, cheese, nuts., make your favorite muffin mixes by measuring the dry ingredients twice (or more ) into two separate bowls. use 1 and package 1 with the list of wet ingredients to be added when mixing at a later date.

light butter, light cream cheese, white flour, whole wheat flour, salt, sugar, whole wheat flour, oatmeal, melted light butter, fresh strawberries (anything goes, apples, blueberries...), sugar, lemon juice, lemon zest, cornstarch

margarine, sugar, eggs or egg substitute equivalent, vanilla, apple juice, flour ( i used 1 1/2 cups of white and 1/2 cup of whole wheat ), oat bran, wheteena ( i did not have this ingred. on hand so i used 1 1/2 cups of the oat bran and 1/2 cup of oatmeal), cinnamon, all spice, salt, soda, unsweetened applesauce ( i used the homestyle version)

brown sugar substitute, sugar substitute, light butter or 1/4 cup margarine, unsweetened applesauce, eggs or 2 egg whites, skim milk, vanilla, flour (i use whole wheat ), baking soda, cinnamon, uncooked quick oats, raisins, shredded, chopped carrots or 1 -2 cup shredded , chopped apple

milk, white vinegar or 1 1/2 tsp apple cider vinegar, rolled oats, eggs, room temperature, dark brown sugar, unsweetened applesauce, whole wheat pastry flour or 1 1/2 cups all-purpose flour, salt, baking powder, baking soda, nutmeg, cinnamon, fresh raspberries or 1 1/2 cups frozen raspberries, dark chocolate chips

salted butter, apple juice concentrate, egg, vanilla, whole wheat pastry flour, oats, baking soda, cinnamon, salt, raisins

rolled oats, walnuts, chopped, water, apple cider vinegar, applesauce, brown sugar, soft vegan margarine, melted, whole wheat flour, sea salt, baking powder, baking soda, raisins

boiling water, raisins, whole-wheat pastry flour , spooned and leveled, ground cinnamon, baking powder, baking soda, kosher salt, apple butter, unsalted butter, softened, light brown sugar, egg, pure vanilla extract, rolled oats (not quick-cooking )

old fashioned oats, whole wheat flour (freshly-ground if possible), whey (or lemon juice), milk ( and whey together total 6 cups), baking powder, baking soda, melted butter, vanilla, eggs, lightly beaten, apple cider vinegar (raw , organic if possible)

apples (peeled and cubed ) i use red delicious, whole cranberries (you can substitute whole with jelly if you have to), butter, raw oatmeal, brown sugar, flour, nuts (optional, i use pecans )

apples , golden delicious (core, peel and dice), cranberry sauce (whole berries), crushed pineapple, drained, flour, brown sugar, raw oatmeal, cinnamon, butter

whole wheat flour, baby barley cereal (or other baby cereal), milk (formula), mashed banana (or fruit of your choice), melted butter (unsalted type ), egg yolks, baby oatmeal, apple juice , use water if you prefer (about 1/2 cup), cinnamon , nutmeg, dash of vanilla (optional)

preheat oven at 375* f, all purpuse flour, whole wheat pastry flour, oatmeal, brown sugar, pumpkin pie spice (jo.jo-ba s), cinnamon, salt, combine the dry ingredients in a medium bowl., in a small bowl, mix together : 1/4 cup eggbeaters type product, soy milk, olive oil, add to dry ingred. and mix just until moistened. spoon into a greased 9 inch cake pan. or 12 count muffin tin. top batter with 1/2 cup homemade apple butter, and sprinkle2 tbsp chopped nuts or about 2 tbsp coconut on top of apple butter. bake at 375 degrees farhenheit about 30 mins. or until toothpick comes out clean. elevate pan to cool, and enjoy