95 butter oatmeal wheat germ Recipes

oatmeal (or 1 cup natural wheat and barley cereal), toasted wheat germ, butter, melted, eggs, slightly beaten, honey, all-purpose flour, whole wheat flour or 1/2 cup rye flour, baking soda, salt, buttermilk, butter, syrup

butter, peanut butter, brown sugar , packed, egg, beaten, vanilla, whole wheat flour, oatmeal, uncooked, wheat germ, powdered milk, baking powder, baking soda, milk, raisins

oatmeal (*), brown sugar, wheat germ, butter, melted, peanut butter, melted (i melt both butter and peanut butter together), syrup, honey, chocolate chips (optional), sliced almonds (optional), raisins (optional), coconut (optional)

oatmeal, water, butter, yellow apples or 4 -5 green apples, chopped, brown sugar, eggs, flour, wheat germ, cinnamon, baking soda, baking powder, vanilla, ground nutmeg, maple syrup, chopped walnuts, creme fraiche

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.

firm tofu, drained and crumbled, tahini (or peanut butter if you prefer and aren tsp allergic), tomato paste, button mushrooms, chopped, wheat germ (if allergic to wheat use corn meal), cornmeal (if allergic to corn use all wheat germ), unflavored unsweetened quick-cooking oatmeal (or multi-grain oatmeal), shredded carrot, shredded zucchini, scallions, chopped, garlic powder, chopped cilantro, dried parsley, tabasco sauce (optional)

milk (can use part yogurt, sour , butter , sour cream, regular ), butter, salt, honey or 6 tbsp white sugar or 6 tbsp brown sugar, dry yeast, warm water, honey or 1 tbsp sugar, shredded wheat biscuits (cereal, crumbled), oatmeal, cornmeal, whole wheat flour, wheat germ, toasted wheat bran, egg (beaten ), white flour

dry roasted salted peanut, roasted sunflower seeds (or more peanuts or other nuts), raisins (or other dried fruit), uncooked oatmeal , old-fashioned or 2 cups uncooked instant oatmeal, toasted rice cereal (rice krispies), toasted wheat germ (optional), peanut butter (creamy or crunchy), brown sugar, light corn syrup, vanilla

brown sugar, peanut butter, light corn syrup, butter (melted ), vanilla, sunflower seeds, oatmeal, coconut, raisins (or other dried fruit like cranberries or apricots chopped), wheat germ, sesame seeds, chocolate chips (optional)

scoop protein powder, dry oatmeal, water or 2/3 cup milk, natural almond butter or 1 tbsp peanut butter, frozen banana, unsweetened applesauce, flax seed, wheat germ, ice cube

rolled oats, vegetable oil, wheat germ, honey, mixed dried fruit, ground cinnamon, mixed nuts, sunflower seeds, raisins, shredded coconut, peanut butter m &m s

all-purpose flour, wheat germ, flax seed meal, baking powder, baking soda, salt, butter, granulated sugar, brown sugar, egg, milk, vanilla, quick-cooking oats, dried cranberries, chocolate chips, chopped pecans

oatmeal, soy flour, wheat germ, yeast, whole wheat flour, sugar, baking soda, salt, flax seeds, honey, maple syrup, applesauce, melted butter, dried fruit (i used dried cranberries and berry medley from trader joe s containing cherries, blueberries, and)

butter, almond butter, sugar, brown sugar, eggs, vanilla, salt, baking soda, flour, wheat germ, yeast, flax seed meal, old-fashioned oatmeal, dark chocolate chips, dried cherries

oatmeal (large flake if possible, else quick), sunflower seeds, sesame seeds, almonds, sliced, butter, light brown sugar, cinnamon, honey, wheat germ, dried apricot, flaked coconut, golden raisin, dried cranberries, dried cherries

vanilla extract, egg, popped popcorn, baking powder, butter, softened (1/2 cup), whole wheat flour or 1/4 cup all purpose flour, raisins, chopped (dried cranberries, or other dried fruit), sunflower seeds (optional) or 1/2 cup chopped nuts (optional), baking soda, salt, oatmeal, flaked coconut, brown sugar, toasted wheat germ

whole wheat or all purpose flour, baking powder, baking soda, salt, butter softened, brown sugar, egg, vanilla extract, toasted wheat germ, oatmeal, flaked coconut, popped popcorn, riasins , dried cranberries or other dried fruit chopped, sunflower seeds or chopped nuts

whole wheat flour, baking powder, wheat germ, salt, land o lakes spreadable lite canola oil butter, molasses, pumpkin, brown sugar, sugar, eggs, uncooked oatmeal, raisins, brown sugar (optional), cinnamon (optional)