24202 healthy prune nut 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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grape-nuts cereal or 1 cup seven in the morning cereal and15 Moregrape-nuts cereal or 1 cup seven in the morning cereal, oats (i use old-fashioned, but quick would work), whole wheat flour, ground flax seeds, wheat germ, pecans or 1/3 cup walnut pieces, chocolate chip (i use a little less), baking soda, salt, cinnamon, nonfat yogurt (plain or flavored ), egg, egg white, applesauce (1/3 cup olive oil can be used instead), sugar, vanilla35 min, 16 ingredients
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nuts (i used roasted almonds, but you can use whatever yo... and8 Morenuts (i used roasted almonds, but you can use whatever you like), water (filtered), rice (uncooked-i used jasmine), agave nectar (or other sweetener to taste), sea salt, vanilla extract, maple extract, nutmeg (fresh ground please), nut milk30 min, 9 ingredients
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Healthy Prune-Oatmeal Muffins
all-purpose flour, oat flour, wheat germ and10 Moreall-purpose flour, oat flour, wheat germ, splenda sugar substitute, baking powder, salt, baking soda, oats (quick rolled ), prune, pitted and chopped, low-fat buttermilk, light butter, softened, molasses, egg25 min, 13 ingredients -
Prune Nut Loaf
dried prune, chopped, grated orange rind, orange juice and9 Moredried prune, chopped, grated orange rind, orange juice, whole wheat flour, white flour, white sugar, baking powder, salt, cinnamon, eggs, beaten, canola oil, pecans, chopped1 hour 40 min, 12 ingredients -
Healthy Grape-Nuts Low-Fat Muffins With Flax Seed
whole wheat flour, baking powder, ground cinnamon, salt and8 Morewhole wheat flour, baking powder, ground cinnamon, salt, grape-nuts cereal, milk, flax seed meal, water, applesauce, brown sugar , firmly packed, raisins, butter, melted30 min, 12 ingredients -
Maple Prune Nut Bread ( Breadmaker 1 1/2 Lb. Loaf)
water , plus, water, butter or 1 tbsp margarine, salt and8 Morewater , plus, water, butter or 1 tbsp margarine, salt, maple flavoring, bread flour, whole wheat flour, coarsely chopped walnuts, toasted, chopped pitted prune, nonfat dry milk powder, sugar, bread machine yeast3 hour , 12 ingredients -
Judy's Healthy Banana Nut Cake
sugar, mashed overripe bananas (about 5-6) and10 Moresugar, mashed overripe bananas (about 5-6), eggs (or equivalent egg substitute), oil, applesauce, vanilla, flour, quick oatmeal, salt, baking soda, nuts (optional), chocolate chips11 min, 12 ingredients -
Prune Whip
prune, cooked and pitted, prune juice, salt, lemon juice and4 Moreprune, cooked and pitted, prune juice, salt, lemon juice, lemon zest, sugar, egg whites, heavy cream , whipped30 min, 8 ingredients -
Prune Tequila Ice Cream
prunes (dried plums; about 5 oz), gold tequila and5 Moreprunes (dried plums; about 5 oz), gold tequila, heavy cream, half-and-half, vanilla bean , split lengthwise, egg yolks, sugar7 ingredients -
Prune Chocolate Chip Cookies
prune puree (12 prunes blitzed with 3 tbsp hot water unti... and8 Moreprune puree (12 prunes blitzed with 3 tbsp hot water until smooth), butter (softened ), white sugar, brown sugar, eggs, vanilla, whole wheat flour, baking soda, chocolate chips25 min, 9 ingredients -
Prune and Walnut Cheesecake
prunes, pitted, lemons , juice and zest of, removed and11 Moreprunes, pitted, lemons , juice and zest of, removed, cinnamon stick, fresh bay leaves, butter, melted (plus extra for buttering), brioche bread or 9 oz challah, walnut meat, nutmeg, freshly grated, sugar , superfine, polish cream cheese, polish cream cheese, mascarpone cheese, eggs1 hour 20 min, 13 ingredients -
Prune and Apple Loaf
prunes, pitted, apple, chopped, pear juice concentrate and6 Moreprunes, pitted, apple, chopped, pear juice concentrate, warm water, eggs, margarine, whole wheat flour, baking powder, allspice55 min, 9 ingredients -
Prune and Chocolate Tiramisu
prunes, pitted, sugar, sugar, almond extract and7 Moreprunes, pitted, sugar, sugar, almond extract, mascarpone cheese, heavy cream, espresso (or very strong coffee), amaretto liqueur, brandy (armagnac is ideal), bittersweet chocolate, finely grated, ladyfingers1 hour , 11 ingredients
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