403 honey fat wheat Recipes

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.

whole wheat flour, wheat germ, wheat bran, oat bran, baking powder, baking soda, ground ginger, barley malt flour, vegetable oil, honey, reduced-fat milk, low-fat plain yogurt, eggs, beaten, raisins

cake flour, whole wheat flour , preferably white whole-wheat, baking powder, salt, granulated sugar, honey, canola oil, butter, melted, fat-free buttermilk (or milk), coconut rum (or dark rum), coconut extract, eggs, separated (reserve 2 yolks for pineapple curd), egg yolks , see above, pineapple juice (3/4 cup), granulated sugar, cornstarch, reduced-fat cream cheese, at room temperature, sugar , sifted, coconut extract (or rum), salt, pineapple, fresh, finely diced, divided, coconut, toasted

soy flour, quick oats, wheat bran (i use quaker natural bran flakes), whole wheat flour, ground flax seeds, cream of tartar, baking soda, cinnamon, egg whites, low-fat milk, low-fat plain yogurt (i use organic balkan style), honey (or cane sugar), frozen blueberries

whole wheat flour, unbleached white flour, wheat germ, unprocessed oat bran (or wheat bran), cornmeal, baking powder, salt, cinnamon, eggs, beaten, honey, canola oil, molasses, applesauce, low-fat milk, carrot, finely grated, blueberries (fresh or frozen , both work just fine), fresh fruit, chopped

all-purpose flour (about 3 cups), whole-wheat flour (about 1 cup), salt, quick-rise yeast (about 2 1/4 tsp), very warm fat-free milk (120o to 130o), very warm orange juice (120o to 130o), honey, butter, melted, granulated sugar, brown sugar, ground cinnamon, fat-free milk, divided, butter, melted, powdered sugar, less-fat cream cheese, vanilla extract

chopped romaine lettuce, chopped tomatoes, whole wheat rotini, cooked and drained (or multi-grain pasta), colby-monterey jack cheese, crumbles (2 percent milk reduced fat), chopped cucumber, unpeeled, fat-free honey ham, chopped, bacon, cooked, crumbled, zesty reduced-fat italian salad dressing

self-rising flour, whole wheat flour, ground ginger, rhubarb, finely chopped, chopped glace ginger, grapeseed oil, apple juice concentrate or 1/2 cup honey, low-fat milk or 3/4 cup low-fat soymilk, egg whites or 2 whole eggs

golden raisin , may be pureed, sugar, water, distilled or 1 cup mineral water, not tap water, bread flour, rye flour, whole wheat flour, honey, caramel coloring (optional), vital wheat gluten, dark brown sugar, non-fat powdered milk, soybean oil, salt, active dry yeast , not rapid rise

fast rise yeast, whole wheat flour, whey powder (or fat free dry milk), vital wheat gluten, quick oats, cinnamon, salt, water (120 - 130 f), canola oil, liquid honey, liquid lecithin (optional), raw carrot, apple, zucchini, raisins, dried cranberries, dried apricot, natural almonds, sunflower seeds, unbleached all-purpose flour

rolled oats, non-fat vanilla yogurt, egg whites, light brown sugar, honey, applesauce, all-purpose flour, whole wheat flour, wheat germ, baking powder, baking soda, walnuts, raisins, salt

old fashioned oats, sunflower seeds, wheat germ, whole wheat flour or 1/2 cup unbleached flour, non-fat powdered milk, grape-nuts cereal, raw peanuts, chopped pecans, chopped walnuts, raisins, almonds, safflower oil or 1/2 cup corn oil, honey, water, cinnamon, vanilla

honey mustard dressing, whole-wheat small-slice bread slices, lean deli smoked turkey breast, granny smith apple, reduced-fat mild cheddar cheese, butter-flavored cooking spray

skim milk or 2 cups low-fat milk, scalded, vegetable oil, sugar (use any combination of honey, , brown , molasses or corn syrup), salt (optional), warm water , 105 to 110 degrees f, active dry yeast (2 envelopes), sugar, eggs, well-beaten, oats or 1 cup quick , rolled, bran flakes , unprocessed bran, whole grain wheat flour (any combination of whole wheat, rye, or buckwheat), unbleached white flour (approximate measure), butter, melted or 1 tbsp margarine

own light honey-wheat bread (or any light bread), onion, diced, celery, diced, mushrooms, fat free chicken broth, egg substitute, light butter, minced garlic, salt, pepper, thyme

oats, flax seed meal, wheat bran or 1/2 cup wheat germ, cocoa powder, ground pecans, coconut (1/2 bag), non-fat powdered milk, canola oil, agave, honey, psyllium, whole husks

starkist albacore tuna, drained, fat-free mayonnaise (or low fat mayo, use about a tsp more if tuna salad it too dry), honey mustard, mrs. dash seasoning mix, shredded fat-free cheddar cheese (or 2% milk), baby carrots, chopped (optional), sweet relish (optional), tortillas (wheat or flour), fat-free cheddar cheese (it makes for an extra cheesy and slightly messy quesadilla. you may have to eat it with a fork then) (optional)

egg white, baking soda, butter, cinnamon, whole egg, low-fat sour cream or fat free greek yogurt, maple syrup (or honey), raisins (optional), salt, sweetener (or 1/2 cup brown sugar), vanilla (or maple) extract, whole very ripe bananas, white flour, white whole wheat flour