21 baked apples with dates and apricots Recipes

egg white, brown sugar, apple juice concentrate (this can be found in health food stores), grapeseed oil, honey, shredded coconut, cinnamon, chopped dried apricot , and, dates (it s just a mixture of the two, so you can have a larger portion of apricots to , or vice versa), rolled oats, special k cereal (you could also use sultana bran for something different, or just use plain rice flakes), whole meal flour, baking powder

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.

all-purpose flour, baking powder, salt, vegetable shortening, sugar, egg, grated fresh orange zest, fresh orange juice, filling such as date orange filling , apple raisin filling , prune lekvar, poppy-seed filling, or apricot or cherry jam

uncooked old-fashioned or quick oats, all purpose flour, whole wheat flour, dark brown sugar , firmly packed, baking powder, ground cinnamon, salt, vegetable oil, egg, apricot preserves, dried mixed fruit bits (apples, apricots, dates), ripe mashed banana

flour, cinnamon (optional depending on add ins you use ), eggs, sugar, vanilla, salt, baking soda, baking powder, vegetable oil, chopped nuts, fruit, apple, grated, applesauce, apricot, chopped, banana, mashed, carrot, grated, cherries, pitted and chopped, dates, chopped, eggplant, ground up, fig, chopped, marmalade (reduce sugar to 1 cup), mincemeat, orange, chopped, peach, pineapple, crushed and well drained, pumpkin, raisins, raspberries, rhubarb, zucchini, grated and drained

sugar, canola oil, eggs, a to z ingredients (choose from list below), vanilla extract, king arthur unbleached all-purpose flour, baking powder, ground cinnamon, baking soda, salt, chopped walnuts, apples, peeled and shredded, applesauce, apricots (dried), chopped, banana (ripe), mashed, carrot, shredded, coconut, dates, pitted and chopped, figs (dried), chopped, grapes (seedless), chopped, oranges, peeled and chopped, peaches, peeled and chopped, pears, peeled and chopped, pineapple (canned), crushed and drained, dried plums, pitted and chopped, pumpkin, canned, raisins, raspberries, fresh or frozen, rhubarb, chopped fresh or frozen, strawberries, fresh or frozen, sweet potatoes, cooked and mashed, zucchini, peeled and shredded

all-purpose flour, baking powder, apple pie spice, butter , cut into pieces, chopped ready to eat dried apricot, pitted chopped dates, candied cherry, chopped, raisins, milk, eggs, beaten, orange , rind of, grated, orange juice, clear honey

pitted dates, chopped, dried apricot, chopped, honey, pomegranate molasses, sweet white wine , such as riesling, ground cinnamon, nutmeg, freshly grated, apples, firm, cored (pink lady, rome beauty, granny smith)

firm apples , preferred varieties are honeycrisp, crispin (mutsu), chopped pitted honey dates, chopped dried apricot, pomegranate molasses, honey, sweet white wine such as riesling wine, ground cinnamon, freshly grated nutmeg

chopped dried dates, chopped dried apricots, apple juice, vegetable oil, ground flax seed, water, whole wheat flour, wheat germ, baking powder , aluminum free, cinnamon, nutmeg, ginger, vanilla

king arthur unbleached all-purpose flour, sugar, baking powder, salt, eggs, lightly beaten, pecan pieces, pitted dates, coarsely chopped, coarsely chopped dried apricots, dried cranberries or cherries, chopped pitted dried plums, coarsely chopped dried apples, coarsely chopped dried peaches , nectarines or mixed fruit

margarine softened, brown sugar packed, flour, salt, baking soda, oats not quick, apricot filling or date, pineapple, cherry, peach, apple, raspberry, strawberry

maraschino cherries , in heavy syrup, pitted dates, apple, walnuts (optional), dried apricot (optional), orange juice, eggs, sugar, flour, oil (i used olive ), baking soda, baking powder, salt, vanilla essence

whole wheat flour (read note*), baking powder, sugar, salt, canola oil, water, pumpkin puree, canned, honey, light brown sugar , to taste, cinnamon, ground ginger, freshly grated nutmeg, apple, peeled, seeded and grated, dried dates (optional) or 2 tbsp dried apricots, minced small (optional), egg wash

all-purpose flour, baking powder, baking soda, butter, brown sugar, eggs, shredded orange peel, orange juice or 1/2 cup apple juice, light corn syrup, vanilla, snipped dried apricot, dried tart cherries or 1/2 cup raisins, pitted dates, chopped, chopped pecans or 1/2 cup walnuts, brandy (1/4 to 1/3 cup) or 1/4 cup orange juice (1/4 to 1/3 cup), pearl sugar (optional), orange peel , curls (optional)

dried peaches, chopped, dried apricot, dried apple, chopped, dried pears, chopped, dried fig, chopped, prune, dried, chopped, dates, coarsely chopped, pitted, golden raisin, dark raisin, seedless, currants, gingered watermelon, rind, walnuts, coarsely chopped, pecans, coarsely chopped or 1/2 cup almonds or 1/2 cup hazelnuts, whole wheat flour, wheat germ, baking powder, baking powder, ground cinnamon, ground nutmeg, ground allspice, mace, eggs, honey, unsulphured molasses, sour cream, butter, melted, vanilla extract, almond extract

king arthur unbleached all-purpose flour, graham cracker crumbs (about 16 squares), baking powder, eggs, honey, vegetable oil, orange juice, grated orange peel, chopped peeled apple, chopped dates, chopped dried apricots

dark sweet cherries (16oz.), pineapple tidbits (15 1/4 oz), dried figs, dried peaches, dried apples, chopped dates, dried apricots, golden raisins, dried currants, pecan halves or pieces, brazil nuts, almonds, hazelnuts (filberts), walnuts, all purpose flour, sugar, salt, baking powder, cinnamon, nutmeg, ground ginger, orange juice, salad oil, eggs, light karo syrup