101 healthy no Recipes
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muffin pans and40 Moremuffin 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
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canola oil, divided and16 Morecanola oil, divided, skinless, boneless chicken thighs , cut into bite-sized pieces, low-fat smoked sausage (such as healthy choice) or turkey kielbasa, cut into 1/2-inch-thick rounds, chopped onion, chopped green bell pepper, chopped celery, minced fresh garlic, chopped fresh thyme, ground red pepper, all-purpose flour, fat-free , less-sodium chicken broth, no salt-added diced tomatoes, undrained, fresh okra, bay leaves, chopped fresh flat-leaf parsley, shrimp, peeled and deveined, hot cooked long-grain rice18 ingredients
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chicken pieces (i use 4 breasts with bones, skinned) and5 Morechicken pieces (i use 4 breasts with bones, skinned), chicken broth or 4 cups water, butter (i use 1/2 stick), condensed cream of chicken soup (i use campbell s healthy request, no msg), extra wide egg noodles (i use the big bag), salt5 hour 15 min, 6 ingredients
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sunflower seeds (organic preferred ) and4 Moresunflower seeds (organic preferred ), pumpkin seeds (organic preferred ), raisins (or golden or currants, organic preferred), dried mango, pieces (organic preferred ), pretzel sticks, broken into smaller pieces (i use yeast free whole spelt ones)2 min, 5 ingredients
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Healthy Alternative Tuna Sandwich (No Mayo!)albacore tuna in water, drained and9 Morealbacore tuna in water, drained, whole wheat bread, toasted, tomato, cut into rounds, leaves lettuce, cooked egg , sunny side up, extra virgin olive oil, onion, minced, basil, salt, pepper15 min, 10 ingredients
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Easy Lasagnaspaghetti sauce, ricotta cheese and7 Morespaghetti sauce, ricotta cheese, mozzarella cheese, shredded and divided, parmesan cheese, shredded, eggs, dried parsley, salt, black pepper, no-boil lasagna noodles (such as ronzoni healthy harvest)1 hour 10 min, 9 ingredients
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Breakfast Casserolebread (no crust), egg beaters egg substitute and6 Morebread (no crust), egg beaters egg substitute, fat-free half-and-half, low-fat creamed spinach, salt, black pepper, healthy choice breakfast sausage, cheddar cheese30 min, 8 ingredients
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Chicken and Sausage Gumboall-purpose flour (about 1 oz), olive oil and14 Moreall-purpose flour (about 1 oz), olive oil, chopped yellow onion (1 large), chopped green bell pepper (1 large), chopped celery, garlic cloves, minced, skinless, boneless chicken breast , cut into 1 1/2-inch pieces, light smoked sausage, cut into 1-inch pieces (such as healthy choice brand ), no-salt-added organic diced tomatoes, fat-free , less-sodium chicken broth, worcestershire sauce, bay leaves, salt, black pepper, hot sauce, hot cooked rice16 ingredients
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Easy Healthy Creamy Gravy(No fat)cornstarch, broth (chicken, veggie, or beef), milk and3 Morecornstarch, broth (chicken, veggie, or beef), milk, worcestershire sauce, onion soup mix, pepper5 min, 6 ingredients
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Frozen Cappuccino Brownie Dessertfat-free brownie mix (such as no pudge!) and5 Morefat-free brownie mix (such as no pudge!), carton french vanilla fat-free yogurt, fat-free chocolate sundae syrup, cappuccino-chocolate chunk low-fat ice cream (such as healthy choice), softened, fat-free frozen whipped topping, thawed, chocolate-covered espresso beans (optional)45 min, 7 ingredients
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Fresh Mayonnaise - Healthy! Pure! No Junkfresh egg, lemon juice or 2 tbsp white vinegar and5 Morefresh egg, lemon juice or 2 tbsp white vinegar, dry mustard (only if this is to be used to be an edible item), salt (again, only for edible uses, not for deep conditioning hair care), sugar (edible version only), fresh ground pepper (edible version only), high quality extra virgin olive oil10 min, 7 ingredients
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Lentil, Barley, Kielbasa and Vegetable Soupdried lentils, pearl barley and8 Moredried lentils, pearl barley, scallions, with 1/2 the green,sliced, stalks celery, sliced, no-salt-added stewed tomatoes, kielbasa, sliced (i used healthy choice), frozen vegetables (any kind. i ve used just corn, or the mixed, or chopped spinach), water, parsley, salt and pepper1 hour 10 min, 10 ingredients
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