229 honey low fat whole Recipes

whole wheat pita, split and cut into 8 pieces, roasted mashed sweet potato, plain greek-style low-fat yogurt, honey, dried chipotle chile powder, salt

low-fat buttermilk, honey, molasses, baking soda, salt, whole wheat flour, wheat germ, all-purpose flour, raisins or 1/4 cup chopped dates, chopped nuts (i use pecans.)

whole-wheat flour, all-purpose flour, sugar, baking powder, ground nutmeg, salt, low-fat buttermilk (1%), eggs, honey, melted butter, vanilla extract

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

whole wheat couscous, low-fat milk, honey, vanilla, lemon , zest of, mixed chopped dried fruit (apples, apricots, raisins, dates, cherries), craisins, golden raisin, chopped roasted hazelnuts, millet, light brown sugar, cinnamon, ginger, eggs, white sugar, for sprinkling

whole-wheat flour, divided, rye flour, all-purpose flour, warm 1% low-fat milk (100o to 110o), shreds of wheat-bran cereal (such as all-bran), dry yeast (2 1/4 tsp), water, uncooked wheat berries, chopped walnuts, divided, honey, salt, vegetable oil

whole wheat tortilla, low-fat cream cheese, honey, raisins, chopped or coarsely-grated apple (about 1 medium-sized apple), cinnamon sugar

honey mustard, white bread or 10 slices whole wheat bread, sliced swiss cheese (five slices), shaved virginia brand deli ham, shaved mesquite deli turkey, egg substitute, low-fat milk, powdered sugar, seedless raspberry jam, warmed

low-fat milk (or milk substitute), vinegar, whole wheat flour, quick-cooking (not instant) oats, baking soda, baking powder, salt, cinnamon, nutmeg, honey, egg, canola oil, applesauce, grated carrots (2 carrots), raisins (optional, included in cost and nutrition calculation)

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 pita, split and cut into 8 pieces, roasted mashed sweet potato, plain low-fat greek yogurt, honey, dried chipotle chile powder, salt

low-fat cream cheese, softened, honey, apricot preserves, cinnamon, whole-wheat pita breads, toasted, sliced strawberries, raspberries, blueberries, apple jelly

whole milk or 1 cup low-fat milk, unflavored gelatin, heavy whipping cream, honey, sugar, salt, assorted fresh berries

whole low-fat honey graham crackers (4 rectangles per cracker), marshmallow cream, semi-sweet chocolate chips, cinnamon, aluminum foil

whole wheat pastry flour (unbleached white , or a combo of the two), salt, baking powder, baking soda, grated sharp cheddar cheese, chopped fresh chives, cold butter, low-fat buttermilk, honey or 1 tsp other artificial sweetener

low-fat granola, rolled oats, dried apricot, finely chopped, dried cranberries, finely chopped, whole wheat flour, egg, honey, canola oil, cinnamon

low-sodium chicken broth, kosher salt, clover honey, sugar, black peppercorns, fresh rosemary, garlic , smashed, ice cubes, chicken , excess fat trimmed, canola oil, freshly ground black pepper, special equipment : pecan wood chips and 8 sprigs fresh rosemary, soaked in water for 2 hours

whole wheat pita bread, split, extra virgin olive oil, chopped rosemary, salt, silken tofu, drained, hass avocado, peeled pitted and coarsely chopped, low-fat sour cream, greek-style nonfat yogurt, grated lime zest, fresh lime juice, garlic clove, honey, curry powder, chopped mint, fresh ground pepper, grape tomatoes , cucumber slices and radishes for serving