187 cranberry nut fruit Recipes

post shreddies cereal, walnut halves, coarsely chopped, sweetened dried cranberries, low-fat sweetened condensed milk, salt, chocolate chips, toffee bits

steel cut oats, diced apple, dried cranberries, almonds, chopped pecans, water, milk, ground cinnamon, pumpkin pie spice, butter

nuts , wal , pecans, almonds, dried fruit , cranberries, blueberries, cherries, dates, raisins, coffee, oatmeal, rolled , steel-cut as preferred, hot cocoa mix, peanut butter, cinnamon, ground

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.

oatmeal breakfast clafoutis, quick cooking oats, uncooked , or 2-3/4 cup old fashioned oats, uncooked, brown sugar, raisins and/or dried cranberries (substitute other dried fruits), apple, peeled and sliced (substitute other fresh fruits - optional), nuts, chopped (walnuts, almonds, sunflower seeds, hazelnuts..., or even better a mix of all - optional), ground cinnamon, salt, milk, eggs, lightly beaten, vanilla extract, hint : i some time add wheat germ and usually always add pears and actually more fruit than this recipe calls for.

all-purpose flour, white whole wheat flour, sugar, salt, baking powder, butter, chilled, eggs, vanilla extract, milk, dried cranberries (or any other dried fruit, chopped ), white chocolate chips (or any other chips, nuts, or a combination, optional )

sugar, milk, butter, white chocolate, chopped, almond extract, toasted sliced almonds, chopped dried apricots, dried cherries, sweetened dried cranberries

flour, salt, dry yeast, granulated sugar, unsalted butter, milk (very hot ), raisins or 1/2 cup cranberries or 1/2 cup dried fruit or 1/2 cup nuts, grated lemon peel (if you like lemon), eggs (whole ), vanilla extract, icing, lemon juice, sugar, water (boiling )

pumpkin or 1 medium, butter, maple syrup, brown sugar, orange juice, pears, tart apples, raisins, roasted pecan, roasted walnut, dried cranberries, ground cinnamon, ground nutmeg, salt, brandy or 2 tbsp calvados

vegetable oil or 3/4 cup canola oil, eggs, white sugar, brown sugar , packed, maple extract or 1 tbsp vanilla extract, whole wheat flour, baking soda, cinnamon (optional), salt, rolled oats, coconut, dried cherries, dried cranberries, almonds (or use chopped ), chocolate chip (optional)

water, sugar, dried cranberries, dried apricots, chopped, dried cherries, chopped, couscous, coarsely chopped toasted slivered almonds, coarsely chopped toasted and skinned hazelnuts, extra-virgin olive oil , if desired

natural-style no-sugar-added peanut butter, powdered sugar, softened butter, dried cranberries (any dried fruit) or 1 cup raisins (any dried fruit) or 1 cup dates (any dried fruit), chopped nuts, dark chocolate chips (60% cacao)

nonstick cooking spray, for spraying the foil, sugar, unsalted butter, melted and cooled, vanilla extract, eggs, all-purpose flour, unsweetened cocoa powder, fine salt, baking powder, semisweet chocolate chips, suggested topping combinations : white chocolate chips and toasted chopped walnuts; cashews and dried cranberries; chopped pretzels and raisins; toasted coconut and chopped dried pineapple; or any combination of chopped dried fruit, toasted nuts, mini marshmallows, chopped graham crackers or candy pieces

butter, sugar, egg, flour, post cereal (banana nut crunch, blueberry morning, great grains or cranberry almond crunch), calumet baking powder, handful dried fruit (banana chips, dried blueberries or grated lemon peel, raisins, dried cranberries or grated orange or), milk

shortening or 1/4 cup butter or 1/4 cup oil, brown sugar, molasses (i use a bit more), eggs, milk (i use soya ), flour (i use whole wheat ), baking powder, baking soda, salt (i use 1/4), wheat bran (i use a mixtrue of wheat & oat bran), raisins (any fruit or fruit & nut mixture ( i like blueberry & cranberry)

vegetable oil, mild honey or maple syrup, raw wheat germ, pure vanilla extract, old-fashioned oats, chopped mixed nuts (almonds, walnuts, and pecans), mixed dried fruit (cranberries and raisins or other dried fruit)

salad greens, chopped vegetables, of your choice (i use bean salad and cucumber, mixed), oranges, pieces fresh or canned (drain canned fruit) or 1 cup pineapple chunk (drain canned fruit), dynamite salad dressing (number 104585), raisins or 2 tbsp dried cranberries or 2 tbsp dried cherries, chopped nuts (any kind )

granulated sugar, salt, shortening or 5 1/2 tbsp unsalted butter or 5 1/2 tbsp margarine, egg, slightly beaten, lemon extract, lemon zest, grated, unbleached bread flour or 3 1/2 cups all-purpose flour, fast rise yeast, whole milk (or 3 tbsp powdered milk and 1 cup water, dms) or 1 1/8-1 1/4 cups buttermilk, at room temperature (or 3 tbsp powdered milk and 1 cup water, dms), cinnamon sugar (6 1/2 tbsp granulated sugar plus 1 1/2 tsp ground cinnamon, or any other spices you wan), walnuts or pecans (for sticky buns.) or other nuts (for sticky buns.), raisins , for sticky buns (such as dried cranberries or dried cherries) (optional) or other dried fruit (such as dried cranberries or dried cherries) (optional), powdered sugar, lemon extract or 1 tsp orange extract, warm milk (use up to 1/2 cup), granulated sugar, brown sugar, salt, unsalted butter, at room temperature, corn syrup, lemon extract or 1 tsp orange extract or 1 tsp vanilla extract