20310 apricot muffins sbd phase Recipes

  • Apricot Walnut Oatmeal Muffins (No Flour!) SBD Phase 2&3
    old-fashioned oatmeal (not quick oats), walnuts and
    7 More
    old-fashioned oatmeal (not quick oats), walnuts, dried apricot, diced small, baking powder, salt, milk, honey or 1/2 cup agave syrup, eggs, lightly beaten, vegetable oil
    28 min, 9 ingredients
  • Apricot Muffins
    these muffins make a healthy , high-fibre afternoon snack... and
    13 More
    these muffins make a healthy , high-fibre afternoon snack with a cup of tea., makes 12 muffins ., diced fresh apricots, lemon juice, vegetable oil shortening, sugar, egg, all-purpose flour, baking powder, salt, nutmeg, milk (skim or 1%), chopped walnuts, granulated sugar
    20 min, 14 ingredients
  • Apricot Muffins
    dried apricots, diced, sugar, margarine, softened and
    4 More
    dried apricots, diced, sugar, margarine, softened, sour cream, flour, baking soda, nutmeg
    7 ingredients
  • Apricot Muffins
    fresh apricot, finely diced, lemon juice, shortening and
    9 More
    fresh apricot, finely diced, lemon juice, shortening, sugar, egg, all-purpose flour , sifted, baking powder, salt, nutmeg, milk, walnuts, chopped, granulated sugar
    50 min, 12 ingredients
  • Muffin Making Tips
    muffin pans and
    40 More
    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.
    41 ingredients
  • Breakfast Apricot Muffins With Splenda
    crisco original no-stick cooking spray and
    9 More
    crisco original no-stick cooking spray, pillsbury best all purpose flour, splenda no calorie sweetener, granulated, baking powder, salt, egg, crisco pure canola oil, skim milk, apricot sugar free preserves , plus additional for spreading on tops of muffins, almond extract
    20 min, 10 ingredients
  • Chickpea and Apricot Muffins
    dried apricots, apricot nectar, chickpeas, drained, eggs and
    6 More
    dried apricots, apricot nectar, chickpeas, drained, eggs, low-fat milk, butter, melted, self-raising flour, desiccated coconut, dark brown sugar, icing sugar , for dusting (optional)
    35 min, 10 ingredients
  • Choco-Apricot Muffins
    all-purpose flour, granulated sugar, light brown sugar and
    14 More
    all-purpose flour, granulated sugar, light brown sugar, baking powder, baking soda, salt, sour cream, butter, melted and slightly cooled, eggs, vanilla extract, almond extract, semi-sweet chocolate chips, dried apricot, chopped, sliced almonds, sugar, ground cinnamon, apricot preserves
    40 min, 17 ingredients
  • Banana and Apricot Muffins
    whole wheat flour, rolled oats, brown sugar and
    11 More
    whole wheat flour, rolled oats, brown sugar, banana, mashed, applesauce, baking powder, baking soda, vanilla, ground cinnamon, ground nutmeg, milk, salt, egg whites, chopped dried apricots
    14 ingredients
  • White Chocolate Apricot Muffins
    all-purpose flour, sugar, baking powder, salt and
    6 More
    all-purpose flour, sugar, baking powder, salt, premium white baking chocolate (finely chopped ), low-fat milk, butter or 3 tbsp margarine, melted, egg, lightly beaten, apricot preserves, sugar
    35 min, 10 ingredients
  • Fantastic Apricot Muffins
    chopped dried apricot, boiling water, sugar and
    7 More
    chopped dried apricot, boiling water, sugar, butter or 1/2 cup margarine, softened, sour cream (1 cup), all-purpose flour, baking soda, salt, grated orange rind, chopped nuts
    18 min, 10 ingredients
  • Low Fat Apricot Muffins Low Fat Apricot Muffins
    apricot preserves, light butter, nonfat milk and
    7 More
    apricot preserves, light butter, nonfat milk, egg beaters egg substitute, splenda brown sugar blend, flour, baking powder, salt, baking soda, chopped pecans
    45 min, 10 ingredients
  • Apricot Muffins Apricot Muffins
    chopped dried apricots, boiling water, sugar and
    7 More
    chopped dried apricots, boiling water, sugar, butter, softened, sour cream, king arthur unbleached all-purpose flour, baking soda, salt, grated orange peel, chopped nuts
    35 min, 10 ingredients
  • Eggplant Omelet (South Beach Phase 1) Eggplant Omelet (South Beach Phase 1)
    eggplant (250g), salt and
    6 More
    eggplant (250g), salt, butter or 30 g margarine or 1 -2 tbsp olive oil, eggs, cream (use milk for sbd phase 1) or 3 tbsp skim milk (use milk for sbd phase 1), nutmeg, salt, pepper, freshly ground
    20 min, 8 ingredients
  • Chocolate Dipped Apricots (South Beach/Phase 3) Chocolate Dipped Apricots (South Beach/Phase 3)
    bittersweet chocolate, dried apricots, chopped pistachios
    7 min, 3 ingredients
  • Breakfast Apricot Muffins - Sugar Free Breakfast Apricot Muffins - Sugar Free
    crisco original nonstick cooking spray and
    9 More
    crisco original nonstick cooking spray, pillsbury best all-purpose flour, splenda granular, no calorie artificial sweetener, crisco pure canola oil, baking powder, salt, egg, skim milk, sugar-free apricot preserves , plus additional for spreading on tops of muffins, almond extract
    35 min, 10 ingredients
  • Banana Apricot Muffins with Cream Cheese Frosting Banana Apricot Muffins with Cream Cheese Frosting
    whole wheat flour, oats, brown sugar, banana, mashed and
    15 More
    whole wheat flour, oats, brown sugar, banana, mashed, applesauce, baking powder, baking soda, vanilla, cinnamon, nutmeg, milk , skim, salt, egg whites, apricots, chopped, walnuts, chopped, cream cheese , fat free, butter, powdered sugar, vanilla
    19 ingredients
  • Low Fat Oat Bran Apricot Muffins Low Fat Oat Bran Apricot Muffins
    oat bran, brown sugar, cinnamon, baking powder and
    7 More
    oat bran, brown sugar, cinnamon, baking powder, egg substitute, fruit juice (orange,apple,prune), skim milk, oil, ripe banana, mashed, apple, grated, chopped dried apricot
    22 min, 11 ingredients




Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top