24 corn cranberry wheat Recipes

cinnamon chex, corn chex, wheat chex, hazelnuts, maple syrup, butter, cubed, brown sugar, salt, ground nutmeg, dried cranberries

yellow cornmeal (soak for 1 hour in two cups of water, drain use), spelt flour or 3/4 cup rice flour, baking powder, baking soda, salt, eggs (or egg substitute), water or 1/4-1/2 cup soymilk or 1/4-1/2 cup milk, sugar, oil, vinegar, cranberries

whole wheat flour, flour, sugar, baking powder, almond extract, nonfat milk, egg, corn flakes, orange (grated peel of 1 ), orange juice, flax seed meal or 2 tbsp oil, fresh cranberries, chopped, brown sugar, pecans, chopped, corn flakes, oil, brown sugar

unsalted butter, trans-fat-free vegetable shortening, brown sugar, baking powder, baking soda, ground cinnamon, ground ginger, ground allspice, salt, vanilla extract, spiced rum (optional), eggs, boiled cider (for great flavor ; substitute maple syrup or dark corn syrup, if desired), dried cranberries , packed, golden raisins, chopped pecans or almonds, king arthur 100% organic white whole wheat flour or unbleached all-purpose flour, old-fashioned rolled oats

corn chex, rice chex, wheat chex, sliced almonds, butter, melted, sugar, frozen lemonade concentrate, thawed, dried cranberries (optional), yogurt-covered raisins (optional), dried tropical fruit , bits (optional), flaked coconut (optional)

wheat chex, corn chex, chow mein noodles, shelled pistachios, butter, melted, orange juice, curry powder, salt, garlic powder, dried basil, grated orange peel, pepper, dried cranberries

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, old fashioned rolled barley, old fashioned rolled wheat, old fashioned rolled rye meal, rice, flakes, spelt, flakes, rolled soybeans, mixed seeds (pumpkin, sunflower, soja, pignolia or others), millet, flakes, wheat germ, wheat bran, oat bran, raisins, cranberries, dried fruit (e.g. pineapple, melon, mango, coconut and others), walnuts or 1 other nuts or 1 tsp sesame seeds, spelt or 1 tsp rye meal or 1 tsp millet, germ, dried fruits (plums, apricot, fig, date, apple or others), flax seed , grind coarsely, low-fat milk, corn flakes

special k cereal, corn flakes, puffed wheat cereal, puffed rice cereal, puffed corn cereal (u can leave out 1 of the puffed cereals and add 1 box of fruit loops for sweetness), raisins or 1 cup dried cranberries or 1 cup blueberries or 1 cup cherries, almonds

sugar, light corn syrup, peanut butter, grape-nuts cereal (wheat and barley nugget cereal), rolled oats, sliced almonds, dried cranberries

vegetable oil (like soy, peanut or corn), dark amber maple syrup (grade a or b), pure vanilla extract, toasted wheat germ, sesame seeds, shredded unsweetened coconut, rolled oats, green pumpkin seeds (pepitas), cashews, coarsely chopped, whole almond, coarsely chopped, mixed dried fruit (such as currants, diced pears, dice apricots, cranberries, raisins, blueberries or chopped dates)

whole wheat pastry flour, baking soda, baking powder, vegan margarine, brown sugar, white sugar, vegan sour cream or 2 tbsp soy yogurt, pure vanilla extract, oatmeal , food processed, oatmeal, unsweetened coconut , food processed to powder, peanuts, chopped, raw cashews, chopped, dried cranberries, corn flakes

cinnamon chex cereal, corn chex, wheat chex, pistachios, pure maple syrup, unsalted butter, cubed, light brown sugar , firmly packed, salt, ground nutmeg, dried cranberries

wheat chex cereal, corn chex, chow mein noodles, shelled pistachios, butter, melted, orange juice, curry powder , however spicy you want, salt, garlic powder, dried basil, orange zest, black pepper, dried cranberries

oats, raisins, bran flakes, coconut, dried cranberries, wheat germ, cornmeal, sunflower seeds, walnuts, almonds, corn oil, honey, vanilla extract

kashi 7 whole grain nuggets , cereal, light corn syrup, pure canola oil, vanilla extract, coconut extract, unsweetened flaked coconut, almonds, whole, chocolate chip, dried cranberries, wheat bran, old fashioned oats

powdered sugar, nutmeg, corn chex or 8 cups rice chex or 8 cups wheat chex, white chocolate chips, smooth cashew butter or 1/2 cup smooth peanut butter, butter, cut up, vanilla, cashews, dried cranberries or 1 1/3 cups dried cherries or 1 1/3 cups dried apricots

unsalted butter, honey (local), rolled oats, rolled spelt, wheat germ, sesame seeds, flax seeds, ground nutmeg, salt, toasted almonds, dried fruit (i.e. white raisins, chopped apricots, black currants, cranberries), honey puffed spelt (recommended : stutzman farms), honey puffed corn (recommended : stutzman farms)