27672 gluten sultana raspberry muffins Recipes

  • Lemon-Raspberry Muffins
    all-purpose flour, divided, sugar, baking powder, salt and
    7 More
    all-purpose flour, divided, sugar, baking powder, salt, lemon yogurt, vegetable oil, eggs, grated lemon rind, fresh raspberries (about 1 1/4 cups) or 1 (6-oz) package frozen raspberries, unthawed, sugar, cold butter or margarine
    11 ingredients
  • Sweet Raspberry Muffins
    biscuit/baking mix, sugar, cold butter, cubed, milk and
    5 More
    biscuit/baking mix, sugar, cold butter, cubed, milk, raspberry jam, sugar, warm water, vanilla extract
    30 min, 9 ingredients
  • Walnut Raspberry Muffins
    cream cheese, softened, butter, softened, sugar and
    9 More
    cream cheese, softened, butter, softened, sugar, egg whites, egg, buttermilk, vanilla extract, king arthur unbleached all-purpose flour, baking powder, baking soda, fresh or frozen raspberries, chopped walnuts
    45 min, 12 ingredients
  • Sultana Cake
    sultana raisins, water , or as needed, butter, diced and
    5 More
    sultana raisins, water , or as needed, butter, diced, white sugar, eggs, all-purpose flour, baking powder, vanilla extract
    1 hour 45 min, 8 ingredients
  • Sultana Chicken Stuffing
    sultana, breadcrumbs, chicken stock, pineapple juice and
    1 More
    sultana, breadcrumbs, chicken stock, pineapple juice, onion, finely diced
    5 min, 5 ingredients
  • Gluten Free Crispy Fried Fish
    gluten-free baking mix , bisquick and
    7 More
    gluten-free baking mix , bisquick, seltzer water (more if needed) or 3/4 cup gluten-free beer (more if needed), old bay seasoning, garlic powder, onion salt, fish fillets, cut in half lengthwise, gluten-free baking mix , for dusting fish (bisquick), oil (for frying )
    15 min, 8 ingredients
  • Sultana Cake
    sultanas, butter, caster sugar, lemon juice and
    7 More
    sultanas, butter, caster sugar, lemon juice, grated lemon rind, vanilla essence, eggs, flour, self-raising flour, milk, mixed candied peel
    12 min, 11 ingredients
  • Sultana Cake
    sultana, cubed butter, eggs, sugar, flour , heaped and
    2 More
    sultana, cubed butter, eggs, sugar, flour , heaped, baking powder, brandy or 1 tbsp flavoring
    1 hour 15 min, 7 ingredients
  • Sultana Cake
    sultanas, butter, eggs, flour, baking powder, sugar
    11 min, 6 ingredients
  • Gluten Free Tempura Batter
    gluten-free flour ( blend) and
    7 More
    gluten-free flour ( blend), guar gum or 1/2 tsp xanthan gum, baking powder, salt, sugar, milk, eggs, cooking oil
    25 min, 8 ingredients
  • Gluten Free Dairy Free Scalloped Potatoes
    gluten-free flour, olive oil, onion, chopped and
    4 More
    gluten-free flour, olive oil, onion, chopped, gluten-free chicken stock, potatoes, sliced, gluten-free ham, diced, salt and pepper
    55 min, 7 ingredients
  • Gluten Free Cornbread Stuffing
    gluten-free cornbread, cut into and
    12 More
    gluten-free cornbread, cut into, links gluten-free sausage (pork, turkey , chicken), pierced with a fork, simmered in hot water for ten, minutes, olive oil, onion, diced, carrots, peeled and diced, stalks celery, diced, garlic, minced, apple, peeled and diced, gluten-free chicken broth, salt and pepper, to taste
    45 min, 14 ingredients
  • Muffin Making Tips
    muffin pans and
    40 More
    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.
    41 ingredients
  • Lemon Raspberry Muffins Lemon Raspberry Muffins
    eggs beaten, milk, lemon yogurt, butter melted, vanilla and
    8 More
    eggs beaten, milk, lemon yogurt, butter melted, vanilla, all-purpose flour, baking powder, sugar, lemon zest divided, salt, raspberries, lemon juice, powdered sugar
    13 ingredients
  • Lemon-Raspberry Muffins Lemon-Raspberry Muffins
    king arthur unbleached all-purpose flour, sugar and
    7 More
    king arthur unbleached all-purpose flour, sugar, baking powder, salt, eggs, lightly beaten, buttermilk, vegetable oil, lemon extract, fresh or frozen raspberries
    35 min, 9 ingredients
  • Sultana Loaf (Edmonds Cookbook) Sultana Loaf (Edmonds Cookbook)
    sultanas, butter, sugar, golden syrup, salt, baking soda and
    3 More
    sultanas, butter, sugar, golden syrup, salt, baking soda, boiling water, plain flour, baking powder
    9 ingredients
  • Sultana Cake (Scottish) Sultana Cake (Scottish)
    sultanas (seedless white raisins) and
    7 More
    sultanas (seedless white raisins), butter or 4 oz firm margarine, cut up into small pieces, sugar, self raising flour (or all-purpose flour with baking powder), eggs, beaten, chopped nuts (optional), drops almond essence, salt
    55 min, 8 ingredients
  • Gluten Free Brownies With Mint Chocolate Frosting Gluten Free Brownies With Mint Chocolate Frosting
    gluten-free flour (see gluten free flour blend) and
    15 More
    gluten-free flour (see gluten free flour blend), xanthan gum or 1/2 tsp guar gum, chopped walnuts, salt, ground flax seeds, ground chia seeds, butter, baking cocoa or 1/4 cup carob powder, eggs , beaten until frothy, brown sugar, pure vanilla extract, soft butter, boiling water, icing sugar, cocoa, drops peppermint extract
    25 min, 16 ingredients




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