66 fat sugar quick apple Recipes

unbaked pie shells, tart apples, cored and sliced, all-purpose flour, brown sugar, fat free caramel dip

nonfat milk, brown sugar, reduced fat margarine or 1 tbsp light butter, ground cinnamon, salt, baking apple (peeled, cored, and diced ), rolled oats (not quick oats), vanilla extract, ground nutmeg, cream (optional)

bosc pears, sugar, cinnamon, dried cranberries or dried mixed fruit (such as sun-maid fruit bits), low-fat granola, apple juice, vanilla low-fat frozen yogurt , divided into 4 small scoops

quick-cooking oats, water, all-purpose flour (about 6 3/4 oz), ground cinnamon, baking soda, salt, light brown sugar, chunky applesauce, honey, eggs, butter, light brown sugar, honey, coarsely chopped almonds, toasted, remaining ingredients, frozen fat-free whipped topping, thawed, ground cinnamon (optional)

applesauce, unsweetened, plain low-fat yogurt, vanilla extract, apple pie spice, splenda sugar substitute , to taste

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, quaker oats (quick or old fashioned, uncooked), brown sugar, salt (optional), margarine or butter, melted, water, vanilla, reduced-fat or regular sour cream, brown sugar, all-purpose flour, egg whites or 2 eggs, lightly beaten, ground cinnamon, ground nutmeg, peeled, thinly sliced apples (4 to 5 medium), quaker oats (quick or old fashioned, uncooked), brown sugar, all-purpose flour, margarine or butter, chilled and cut into pieces

all-purpose flour, oats, uncooked (old fashioned or quick), brown sugar , packed, baking powder, cinnamon, salt (optional), low-fat milk, apple juice, canola oil, egg, beaten, apple, peeled, & chopped (about 1 medium sized apple)

chopped pecans, apple juice, fat-free milk, uncooked regular oats (not quick-cooking ), coarsely chopped dried apples, salt, cinnamon sugar, vanilla extract

king arthur unbleached all-purpose flour, sugar, baking powder, ground cinnamon, salt, egg, fat-free milk, canola oil, chopped peeled tart apple, raisins, king arthur unbleached all-purpose flour, quick-cooking oats, brown sugar, ground cinnamon, cold butter

pears, peeled and sliced, tart apples, peeled and sliced, sugar, ground allspice, sugar-free caramel topping, quick-cooking oats, brown sugar, king arthur unbleached all-purpose flour, cold reduced-fat butter, chopped walnuts

butter, softened, peanut butter, icing sugar, all-purpose flour, quick-cooking oats, chopped peanuts, apples, peeled, cored and finely chopped, semi-sweet chocolate chips, eagle brand sweetened condensed milk (regular or low-fat )

sugar, low fat margarine, softened, frozen apple juice concentrate, thawed, egg whites, vanilla, unbleached flour, quick-cooking oats, baking powder, baking soda, cinnamon, dried cranberries, coarsely chopped, chopped walnuts (optional)

quick-cooking oats, water, all-purpose flour (about 6 3/4 oz.), ground cinnamon, baking soda, salt, light brown sugar, chunky applesauce, honey, eggs, butter (for frosting ), light brown sugar (for frosting ), honey (for frosting ), coarsely chopped almonds (for frosting) toasted, frozen fat-free whipped topping thawed, ground cinnamon

quick-cooking oats, chopped almonds, egg, lightly beaten, butter, melted, honey, vanilla extract, sunflower seeds, flaked coconut, chopped dried apple, dried cranberries, brown sugar, ground cinnamon

apple sauce, unsweetened, peanut butter, brown sugar substitute, vanilla, cinnamon, quick-cook oats

granny smith apples, peeled, cored and cut into small bite size pieces, apple juice , and, apple juice, white sugar , and, white sugar, skim milk, fat-free cottage cheese, plain fat-free yogurt, egg white, cinnamon, quick oatmeal , and, quick oatmeal, brown sugar , and, brown sugar, margarine, stick kind

water, apple juice, steel cut oats, barley not quick cooking, ground cinnamon, fresh ginger grated, ground ginger, salt, brown sugar, coarsely chopped pecans toasted, apples coarsely chopped, honey (optional), fat free milk (optional)