93 bake blueberry can Recipes

ground almonds, ground walnuts, baking powder, salt, xylitol sweetener (note -- instead of xylitol, you can use 8 1-g packets of stevia or 1/3 cup of splenda.), eggs, butter, melted, water, vanilla, blueberries

whole wheat flour, wheat germ, baking soda, salt, butter or 1/2 cup margarine, white sugar, light brown sugar, eggs, ripe bananas, mashed (i used almost 4 bananas), reduced-fat milk (you can substitute a milk of your choice), vanilla (i left this out , since i didn tsp have it...it was just as good!), blueberries (fresh, dried or frozen !), nuts (totally optional)

flour (whole wheat is okay, oats, baking soda, baking powder, fresh nutmeg, grated, fine kosher or sea salt, very ripe bananas, mashed, eggs, butter, softened, honey, fresh(not frozen) orange juice, vanilla, buttermilk, fresh berries (blueberries can be whole, but slice larger berries a bit), raw sugar for tops , optional

quick-cooking oats, baking powder, salt, cinnamon, grated orange rind, chunky applesauce (if you only have smooth applesauce, use 1/4 applesauce diced apples to make up the rest of the 1/3 cup), diced apple , to make up the rest of the 1/3 cup, chunky mashed banana (coarsly mashed so there are still chunks), banana extract (banana flavour), brown sugar, egg substitute, skim milk, blueberries , can be subbed for other berries

graham wafer crumbs, melted margarine, white sugar, cream cheese, softened, sugar, non-dairy whipped topping, cherry pie filling or 1 (28 oz) can blueberry pie filling

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.

wheat bran, nonfat milk, plain fat-free yogurt (or can use fat-free blueberry or vanilla flavored yogurt), unsweetened applesauce, egg, brown sugar (if you prefer a sweeter muffin use 3/4 cup if not you may reduce slightly), vanilla, whole wheat flour, baking powder (not scant, use a good tsp of ), baking soda, salt, cinnamon (optional i like to add it in)

all-purpose flour, sugar, baking powder, salt, butter (softened ), sourdough starter, beaten egg, vanilla, cherry pie filling or 1 (21 oz) can blueberry pie filling or 1 (21 oz) can peach pie filling, etc, all-purpose flour, brown sugar, ground cinnamon, butter

shortbread crust layer, flour, confectioners sugar, butter, melted, salt, lemon curd* layer, sized lemons (or 5 small), sugar, egg yolks, cold butter, cut into 16 pieces, lemon curd will be needed so this layer can be made using 2 jars(8-10oz, each) of commercial lemon curd at room temperature, blueberry layer, fresh blueberries, washed, lemon mousse layer, cook and serve vanilla pudding(not instant ), lemons, milk as per directions , minus about 1/4 cup, heavy whipping cream, chilled, sugar, white chocolate layer, premium white chocolate (can use baking chocolate, but not confectioners coating)

flour, sugar, baking powder, salt, nonfat dry milk powder, egg, well beaten, water, melted butter, fresh blueberries or 1 cup canned blueberries, drained and dusted with, flour, overripe banana, mashed, cinnamon, fresh lemon juice (add with wet ingredients, and subtract 2 tbsp water), lemons , zest of, finely grated (add with wet ingredients), poppy seed (add with dry ingredients)

all-purpose flour, wheat germ, baking soda, salt, ground ginger, egg, dark brown sugar, canola oil, vanilla extract, oats, quick-cooking or old-fashioned (not instant), white chocolate, chopped, dried cherries (see tip ), crystallized ginger, chopped (see tip ), tip: dried cranberries or blueberries will also work in place of cherries; all can be found, along with crystallized ginger, in the baking, dried fruit or produce sections of supermarkets and natural-foods stores.

unbleached cane sugar, soft vegan shortening, egg substitute (ener-g), filtered water (add to egg substitute), non-dairy milk, spelt flour, baking powder (non-aluminum), celtic sea salt, organic blueberries (drained if canned ), unbleached cane sugar, spelt flour, cinnamon, vegan margarine

vegetable oil, egg, beaten, full-fat milk, vanilla (or use almond extract), flour, sugar (can use more if desired), baking powder, salt, fresh blueberries, brown sugar, flour, cinnamon, chopped walnuts, melted butter

vegetable oil, white sugar, eggs, quick-cooking oats (not instant ), baking powder (less at altitude), salt, cinnamon, milk, apple, peeled cored and chopped, raisins (optional), coconut, dried cranberries (can also use other dried fruits, cherries, blueberries, etc.)

all-purpose flour, baking soda, salt, sugar, sour cream (or 1/2 cup and 1/2 cup milk) or 1 cup milk (or 1/2 cup and 1/2 cup milk), eggs, butter or 2 tbsp margarine, melted, wild blueberries, canned and drained (optional)

fresh or frozen blue berries, water ,if using fresh berries, fresh lemon juice, grated lemon zest, dark honey, light molasses, peeled and diced sweet potato , or 1/4 cup canned pumpkin puree, plain all purpose flour, whole wheat flour, cornmeal ,preferably stone-ground, baking powder, salt, ground ginger, cinnamon, plain soy milk, olive oil, egg white

chocolate sandwich style cookies (oreo cookies work the best), melted butter or 1/2 cup margarine, cream cheese, softened, lemon juice, vanilla (can use 1-1/2 tablespoon), whipping cream , unwhipped, sugar (or use 2/3 cup confectioners ), cherry pie filling (or use blueberry pie filling)

all-purpose flour, sugar, dry buttermilk, powder, baking powder, salt, butter, melted, cherry pie filling or 1 (21 oz) can apple pie filling or 1 (21 oz) can peach pie filling or 1 (21 oz) can blueberry pie filling, water