148 granola with apricots and Recipes

rolled oats, all-purpose flour, brown sugar , packed, ground cinnamon, ground ginger, vegetable oil, orange juice, pure maple syrup, diced dried apricot, diced dried cranberries, chopped nuts (your preference)

rolled oats, wheat germ, flax seed, sesame seeds, almonds, sliced (or other chopped nuts like cashews, walnuts, peanuts, macadamias or pecans), shredded coconut, sea salt or 1 tsp kosher salt, cinnamon, vanilla, honey, butter, brown sugar, dried cranberries (or other chopped dried fruit like raisins, pineapple, apricots, cherries, papaya, prunes, white or cup)

old fashioned oats (for gf check pckg it hasn tsp been prepared with equipment which makes products containing gluten), cinnamon, nutmeg, brown sugar, almonds, wheat germ (leave out for gluten-free bars), dried fruit (i used apricots and cranberries), toasted seeds (i used sunflower and pumpkin), pumpkin puree (i boiled a pumpkin, skinned it and pureed it in a food processor), applesauce, honey, vanilla extract, chocolate chips

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

apricot preserves, sliced strawberries, low-fat vanilla yogurt, low-fat granola without raisins (such as kellogg s), almonds, toasted

apricot preserves, sliced strawberries, low-fat vanilla yogurt, low-fat granola , without raisins (such as kellogg s), almonds, toasted

granola cereal, coarsely chopped pecans, coarsely chopped walnuts, flaked coconut (1 1/2 cups), sunflower seeds, wheat germ, ground cinnamon, salt, sweetened condensed milk, vegetable oil, banana chips, dark raisin, golden raisin, dried cherries, dried apricot, diced, m &

granola (recommended : hudson valley dessert company), coarsely chopped pecans, coarsely chopped walnuts, flaked coconut (1 1/2 cups), sunflower seeds (meat only), wheat germ, ground cinnamon, salt, sweetened condensed milk, vegetable oil, banana chips (optional), dark raisins, golden raisins, dried cherries, dried apricots, diced

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.

preserved gingerroot , plus 2 tbsp syrup from the ginger jar, ready-to-eat dried apricot, quartered, scant natural muesli (granola), scant low-fat milk

king arthur unbleached all-purpose flour, granola without raisins, brown sugar, baking powder, salt, eggs, milk, vegetable oil, vanilla extract, semisweet chocolate chips, chopped dry roasted peanuts, raisins, chopped dried apricots

old-fashioned oatmeal, sliced almonds, shredded coconut, loosely packed, toasted wheat germ, unsalted butter, honey, light brown sugar, lightly packed, pure vanilla extract, kosher salt, chopped pitted dates, chopped dried apricot, dried cranberries

old-fashioned oats, unsweetened coconut chips, chopped dried apricots (6 oz), coarsely chopped raw pecans, brown sugar, canola oil, real maple syrup, pure vanilla extract, kosher salt, quick-fix honey yogurt , recipe follows, fresh blueberries , for serving, sliced fresh strawberries , for serving, plain greek yogurt, honey, ground cinnamon

oats (not quick-cook or instant ), whole almonds, shelled , but skin still on, flax seeds, light brown sugar, salt, ground cinnamon, neutral cooking oil (canola), honey, vanilla extract, raisins or dried cranberries, diced dried apricots, dried banana slices, mixed berries (any combination, strawberries, blueberries, raspberries, blackberries) frozen, sugar, lemon, juiced, lowfat vanilla yogurt, lemon zest, lemon juice

acorn squash, quick-cooking rolled oats (to your preference), dried cranberries, dried apricots (cut into small pieces), dried apple rings (cut into small pieces), maple syrup, butter, brown sugar, flour, cinnamon, salt

granola cereal, cashews, chopped, dried apricot, chopped, corn syrup, butter, butterscotch chips

natural creamy peanut butter, low-sugar apricot preserves (or orange marmalade), ground cinnamon, minced dried apricots, low-fat granola

pluots, apricot jam or orange marmalade, plain yogurt, granola