165 low calorie nut butter Recipes

butter, flour, low-fat milk, salt and pepper, penne rigate, white button mushrooms, quartered, butter, green onions, finely chopped, garlic cloves, finely chopped, vodka, canned diced plum tomato, drained, grated parmigiano-reggiano cheese, green onions, chopped, toasted pine nuts

butter (or 1/4 cup plus 1/4 cup applesauce), sugar, eggs, flour, baking soda, salt, mashed banana (about 1 1/2 medium), low-fat sour cream or 1/2 cup fat free sour cream, vanilla, chopped nuts (optional)

butter, pecan halves, almonds, pine nuts, onion, minced, garlic clove, minced, vegetable oil, yellow rice, low sodium chicken broth, bacon, cooked and crumbled, chopped ham, minced fresh parsley

butter, pecan halves, almonds, pine nuts, onion, minced, garlic clove, minced, vegetable oil, yellow rice, low-sodium chicken broth, bacon slices, cooked and crumbled, chopped ham, minced fresh parsley

butter, olive oil, shallot, chopped small, arborio rice (or other small or medium grain rice), dry white wine, low sodium chicken broth, plus more, chicken broth , if needed (i use light and fat free), grated smoked gouda cheese, grated asiago cheese, pecans, chopped or 1/4 cup toasted pine nuts, ground cayenne pepper, salt , to taste

butter, chopped celery, chopped onion, cream of mushroom soup, chicken broth, cooked diced chicken, soy sauce (i use low sodium ), cooked rice, chow mein noodles, cashew nuts

butter (regular or low fat ), sugar, flour (can use half wheat and half white), baking soda, salt, banana (use rotten s- mashed), strawberry (use rotten strawberries- mashed), eggs, nuts (optional)

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.

chinese cabbage (aka napa cabbage chopped up into bite sized pieces), butter, melted (i use keller s light butter), ramen noodles , noodles broken up while still in their bags, this is a lot less messy, almonds , diamond brand, sesame seeds, roasted soybeans (soy nuts), pine nuts , diamond brand, extra virgin olive oil, sesame oil, sugar (i use splenda !), rice vinegar, soy sauce, i use the low sodium kind

uncooked fettuccine or 12 oz linguine (can also use rice noodles, spaghetti, or any other noodle of your choice), sliced red bell peppers (sliced in thin, long strips), snow peas, trimmed and halved, chopped green onion, low-sodium low-fat chicken broth, sesame oil, reduced-fat peanut butter (or soy nut butter), reduced sodium soy sauce, white vinegar or 1 tbsp rice vinegar, grated gingerroot, garlic, minced, crushed red pepper flakes (i omit this), cooked shrimp (or chopped cooked chicken breast)

thick-cut salmon fillet or other firm-fleshed fish, salt to taste, lemon juice, plain yogurt, not low-fat, garlic clove, grated, ginger, grated, ground black pepper, ground coriander seeds, ground cumin seeds, garam masala, tiny pinch saffron (optional), kasoori methi (dried fenugreek leaves), melted butter, raw almonds, raw cashews, desiccated unsweetened coconut, raw pistachios, whole fennel seeds, plain breadcrumbs, lemon juice to taste

butter, pecan halves, almonds, pine nuts, onion, minced, garlic clove, minced, vegetable oil, yellow rice, low-sodium chicken broth, bacon slices, cooked and crumbled, chopped cooked ham, minced fresh parsley

butter, melted, graham wafer crumbs, eagle brand sweetened condensed milk (regular or low-fat ), candy , -coated chocolate (m& m s or smarties), coconut, flaked, nuts, chopped

low-fat fudge brownie mix (about 2 cups), water, egg white, fat-free caramel-flavored sundae syrup, vanilla , butter, and nut flavoring, chopped pecans, toasted, vanilla fat-free ice cream, softened and divided

butter, sugar, low-fat plain yogurt, egg, baking soda, ground cinnamon, salt, ground nutmeg, cored and chopped apples (1 lb.), chopped nuts, flour

butter, fresh fennel bulb, cut into 1/4-inch cubes (about 2 cups), fennel seeds , coarsely ground in mortar with pestle or in spice mill, low-salt chicken broth, water, couscous (about 12 oz), pine nuts, toasted, chopped fresh chives

baked apples, by anne campbell, baked apples in a pan of blue, all syrupy and golden brown, cinnamon and nutmeg, too, drifts of sugar , melted down., upon the kitch table stood, i detected in the air, a scent so wholesome and so good, i could not match it anywhere, i remember how i stood , a little child, beside the cheery kitchen fire ., these homey things my heart beguiled, simple joys 1 does not tire, old home seemed so near today, because a little girl of mine, came rushing in from school to say, baked apples! my , they smell so fine, baked apples, core as many apples as desired and place in a shallow baking dish., fill the cavities in the apples with brown sugar, a few raisins or nuts and a small piece of butter., add boiling water to about 1-half inch depth and bake uncovered in a 375 degree oven until the apples are tender., serve either warm or cold with cream., end, by mary fink, lights go on , 1 by one, when darkness falls and day is done, send a greeting, cheery , bright, across the fields to neighbors near . . ., whispering low, good night, good night

flour, butter or 1 cup margarine, melted, crushed nuts (almonds or macadamia nuts), cream cheese, powdered sugar, cool whip, instant chocolate pudding mix, low-fat milk, cool whip