111 bran with dried fruit Recipes

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.

rolled oats, rolled rye meal (if unavailable just use more rolled oats or barley flakes), puffed rice cereal (if possible try to get 1 without all the added sugars and stuff, i.e don tsp buy rice bubbles !), buckwheat groats, toasted, sesame seeds, chopped nuts (i.e hazelnuts, almonds, cashews, etc), chopped dried fruits (i.e apple, pear, pineapple, apricots, paw paw, etc), sultanas, craisins (optional), oat bran (optional), wheat germ (optional), dried bran sticks (optional), shredded coconut (optional)

old fashioned oats, bran flakes, natural all-bran cereal (like all-bran or fiber 1), non-fat powdered milk, wheat germ, sunflower seeds or 1 cup nuts, sesame seeds, dried fruit, of your choice (cranberries or cherries are really good!), unsweetened coconut, canola oil, honey

whole wheat flour (about 4 3/4 oz), all-purpose flour (about 2 1/4 oz), oats, brown sugar, wheat bran or 1 tbsp oat bran, baking soda, salt, plain fat-free yogurt or 1 cup non-fat vanilla yogurt, mashed ripe banana (about 2), egg, chopped pitted dates or 1 cup chopped dried apricots or 1 cup raisins, chopped walnuts, chopped dried pineapple or 1/2 cup dried fruit or 1/2 cup fresh blueberries, whole flax seeds, ground (it will be 3 tbsp ground) or 3 tbsp wheat germ

all-purpose flour (or 3 cups flour and eliminate the wheat germ and bran), toasted wheat germ (see above), natural bran (see above), sugar, baking powder, baking soda, salt, chilled stick margarine or 6 tbsp butter, chopped dried apricot, dried sweetened cranberries, low-fat buttermilk, grated orange rind, egg, egg white, sugar

rolled oats, oat bran, wheat bran, wheat germ, sunflower seeds, nuts, raisins, dried fruit

rolled oats, rice bran, barley natural bran, shredded coconut, sesame seeds, sunflower seeds, cinnamon (optional), raisins (currants and diced apricots are also good) or 1/2 cup other dried fruit (currants and diced apricots are also good), butter, honey (depending on your sweet tooth), milk, salt

flake rolled oats, wheat bran, salt, raisins or 1/3 cup other dried fruit or 1/3 cup fresh fruit (optional), water

rolled oats, chopped nuts (i use almonds), oat bran, flax seed, salted sunflower seeds, sesame seeds, brown sugar, ground cinnamon, salt, vegetable oil, unsweetened applesauce, maple syrup, honey, vanilla, dried fruit (i use craisins), greek vanilla yogurt , to taste, fresh berries , to taste

old fashioned oats, hazelnuts, toasted, skinned, coarsely chopped, wheat germ, oat bran (or wheat bran), cystalized ginger, minced, orange juice, sugar, vegetable oil (grapeseed or sunflower oil recommended), ground ginger, ground cinnamon, salt, dried fruit, chopped (cranberries, apricots, raisins, cherries, etc.), vanilla yogurt, fresh fruit

extra large egg (or 1 regular egg and 1 egg white), brown sugar , tightly packed, white sugar, canola oil, almond butter, no-sugar-added apple pie filling, pureed (or no sugar apple puree), buttermilk (or 1 cup nonfat milk with 1 tbsp lemon juice), vanilla extract, orange , zest of, zucchini, grated (about 2 large zucchinis), carrot, grated (about 2 medium sized carrots), apple, grated, dried cranberries (or 1 cup mixed dried fruit, i like cranberries, chopped figs and currants), whole wheat flour, oat bran, ground cinnamon, allspice, baking soda, kosher salt

rolled oats, not instant, steel cut oats, wheat bran, oat bran, flax seed, golden, sunflower seeds, amaranth, wheat germ, raw, textured vegetable protein, flakes, almonds, sliced, vegetable oil, sorghum, clover honey, walnut syrup (or other desired flavor ), vanilla, cinnamon stick, broken into pieces, ground cinnamon, salt, dried fruit (optional)

all-bran cereal, raisins, pitted dried dates, finely chopped, boiling water, all-purpose flour , plus, all-purpose flour, baking soda , plus, baking soda, salt, low-fat buttermilk (1.5%), eggs, orange marmalade spreadable fruit, unsweetened applesauce, granulated sugar, vegetable oil , plus, vegetable oil, vanilla extract

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

natural untoasted muesli (or your own mix of rolled oats, dried fruit, bran, and seeds, to make 2 cups total), whole wheat flour (aka wholemeal), baking powder, sultana (and or other dried fruit), brown sugar, butter, honey, eggs, lightly beaten, milk chocolate (optional)

splenda brown sugar blend, oil, vanilla, salt, oats, wheat bran , oat bran or ground flax, wheat germ, nuts, sunflower seeds, sesame seeds, raisins , or other dried fruit such as apricots & cranberries

oats, raw sesame seeds (shelled ), raw pumpkin seeds (shelled ), nuts (slivered almonds, wal , filberts etc), pumpkin butter (or natural peanut butter), sea salt, pure vanilla extract, ground flax seeds (or bran or wheat germ), honey, unsweetened applesauce, cinnamon, dried fruit (i use rasins and chopped apricots)

wheat bran, whole wheat flour, applesauce, white grape juice, baking soda, salt, splenda sugar substitute, fruit (use apples & cranberries, blueberries & peaches, raisins or other dried s)