67 apricot oatmeal flour Recipes

raisins, shortening, granulated sugar, brown sugar, milk, eggs, vanilla extract, flour, salt, baking soda, chopped/pureed persimmons (or pureed apricots), rolled oats

whole wheat flour, ground flax seeds, baking soda, salt, cinnamon, nutmeg, cardamom, butter, room temp, sugar, eggs, honey, vanilla, apple, peeled and chopped (granny smith is great), raisins, dates or 1/2 cup apricot, chopped, walnuts, chopped, unsweetened coconut, oats, applesauce

canola oil, brown sugar, granulated sugar, egg whites, vanilla, oatmeal, all-purpose flour, wheat germ, salt, baking soda, cinnamon, nutmeg, chopped dried apricot, dried sweetened cranberries, chopped walnuts

shortening, dark brown sugar, molasses, eggs, quick-cooking oats, king arthur unbleached all-purpose flour, ground cinnamon, ground nutmeg, baking soda, salt, dried apricots, chopped

flour, oatmeal, brown sugar, butter or 3/4 cup margarine, baking soda, crushed pineapple, drained, sugar, apricot jam (or apricot and pineapple jam or preserves)

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.

old-fashioned oats, all-purpose flour, ground cinnamon, baking soda, salt, unsalted nutter at room temperature, vegetable shortening, light-brown sugar, granulated sugar, whole egg, water, vanilla, milk chocolate chips, chopped dried apricots 4 or 5 oz, golden raisins, chopped glace cherries 3 oz container

quick-cooking oats, whole wheat flour, baking soda, eggs, butter or 3/4 cup margarine, softened, chopped dried apricots or 1/2 cup raisins, chunky applesauce, cinnamon, sugar (splenda works here too!), brown sugar , firmly packed

water, hazelnut oil or 3 tbsp vegetable oil, sugar, salt, oatmeal, whole wheat flour, bread flour, nonfat dry milk powder, yeast, dried apricot, chopped, hazelnuts, chopped

shortening, dark brown sugar , packed, molasses, eggs, quick-cooking oats, all-purpose flour, ground cinnamon, ground nutmeg, baking soda, salt, dried apricots, chopped

whole wheat flour, soy flour, quick-cooking rolled oats, brown sugar , packed, salt (optional), flax seeds (optional), oil or 1/2 cup butter, applesauce, apricot preserves or 1 cup your favorite preserves, nuts (optional) or 1/4 cup coconut (optional)

organic butter, softened, organic vegetable shortening, domino organic granulated sugar, organic eggs, teasp. vanilla, organic rolled oats, finely ground, organic white or whole wheat flour, teasp. salt, teasp. baking powder, teasp. baking soda, organic rolled oats, organic dried apricots, coarsely chopped, organic pecans , walnuts, or almonds, chopped

dried plums, coarsely chopped, apricot jam, rolled oats (old fashioned or quick, uncooked), brown sugar , packed, unbleached all-purpose flour, ground cinnamon, salt, baking soda, egg, butter, melted

whole wheat flour, quick cooking oats, brown sugar, sugar, nutmeg, cinnamon, butter, egg, honey, vanilla extract, almonds, dried apricots, flax seed, raisins, baking soda

unsalted butter, softened, dark brown sugar, egg, beaten lightly, baking soda dissolved in 1 tbsp warm water, all-purpose flour, salt, vanilla extract, old-fashioned rolled oats, chopped dried apricots, chopped pitted prunes, dried sour cherries or dried cranberries (available at specialty foods shops)

oats, regular and quick and instant, unenriched, dry, wheat germ, wheat flour , whole-grain, raw whole almonds, dates , domestic, natural and dry, honey, strained, dried apricots, milk, dry, nonfat, instant, cinnamon, ground, egg, whole, flax seeds

butter, honey, light brown sugar, egg white, applesauce, vanilla extract, all-purpose flour, baking soda, salt, ground cinnamon, old-fashioned oats, dried apricots, finely chopped, low-fat cream cheese, softened, frozen apple juice concentrate, thawed, grated lemon zest, kiwis, peeled and sliced, canned sliced peaches packed in light syrup, strained, strawberries , cut in 1/2 lengthwise, banana , cut into 1/4-inch slices

sugar, oil, unsweetened chocolate, melted, eggs, vanilla, all-purpose flour, baking powder, salt, powdered sugar, softened butter or 1 cup margarine, vanilla, all-purpose flour, salt, oatmeal, softened cream cheese, apricot preserves, butter or 1 cup margarine, powdered sugar , plus, powdered sugar, all-purpose flour, cold water, vanilla, chopped pecans, powdered sugar, all-purpose flour, softened cream cheese, butter , plus, butter, light brown sugar, chopped pecans, eggs, butter, vanilla, salt