242 low fat honey butter 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.

bread (i use challah), honey dijon mustard, deli sliced swiss cheese, deli ham, deli sliced turkey (i like smoked ), eggs, flour, melted butter, salt, black pepper, milk (low fat to try to keep it low in fat!), powdered sugar , for dusting, raspberry preserves, for dipping

frozen sweet cherries, almond butter, honey, low-fat vanilla yogurt, low-fat milk

sugar, frozen sliced rhubarb, thawed, frozen unsweetened raspberries, thawed and undrained, stone-ground cornmeal (such as bob s red mill), boiling water, eggs, lightly beaten, unsalted butter, melted, grated lemon rind, fresh lemon juice, all-purpose flour (about 1 cup), sugar, reduced-sodium baking powder (such as rumford), kosher salt, baking soda, plain low-fat yogurt, reduced-fat milk, plain fat-free greek yogurt, mascarpone cheese, honey, grated lemon rind

strawberry low sugar preserves, jif creamy peanut butter & honey, low-fat vanilla yogurt, sugar cones, fresh mixed fruits : chopped strawberries, bananas, pineapple, mandarin oranges, kiwi and blueberries

crushed pineapple, brown sugar, melted butter, liquid honey, minced fresh ginger, flour, wheat germ, baking powder, baking soda, salt, brown sugar, egg, minced ginger, plain low-fat yogurt, vegetable oil, liquid honey

low-fat plain yogurt, shredded wheat biscuits, coarsely crumbled, unsalted butter, melted, sugar, water, honey, by 1/2-inch) strips orange zest, strained fresh orange juice, chilled heavy cream

rolled oats, blanched unsalted almonds, unsweetenened apple butter, unsalted almond butter, sea salt, vanilla bean, egg whites, fresh lemon juice, strained low-fat plain yogurt, raw honey, low-fat cream cheese, strained low-fat plain yogurt, lemon juiced , zested, divided, raw honey, fresh blueberries and/or blackberries, fresh raspberries, raw honey, fresh lemon juice

fast-rising active dry yeast (2 1/4 tsp), warm water, warm water, honey, buckwheat flour, all-purpose white flour, instant nonfat dry milk powder, low-fat sour cream or 2 tbsp low-fat plain yogurt, butter or 1 1/2 tbsp margarine, melted and cooled, eggs, separated, salt

sour cream-potato homestyle biscuits, cubed, peeled potatoes, low-fat buttermilk, low-fat sour cream, butter, all-purpose flour, baking powder, kosher salt, baking soda, preheat oven to 450f degrees. place potatoes in medium saucepan and cover with water. bring to a boil, reducing heat and letting simmer for 15 minutes. drain and return potatoes to pan., add buttermilk , sour cream and butter. mash until smooth with a potato masher., combine flour , baking powder, salt and baking soda in a large bowl. add potato mixture and stir until just moist. turn dough onto lightly-floured surface and knead lightly four times., dough to about 1/4 inch thickness and cut with a biscuit cutter. place biscuits 2 inches apart on baking sheet sprayed with non-stick spray., bake for about 15 minutes or until golden brown. serve warm with butter blended with real honey.

all-purpose flour, granulated sugar, baking powder, salt, chilled butter, cut into small pieces, dried apricots, minced, low-fat milk, egg, lightly beaten, honey, powdered sugar, low-fat milk, sliced almonds, toasted

eggs, honey (i use a light, mild variety), low-fat cultured buttermilk (i use 2% fat buttermilk), vanilla extract, bananas, mashed, self raising flour, baking powder, brown sugar , packed, dutch-processed cocoa powder, ground cinnamon, ground allspice, salt, butter, room temperature, dates, pitted, chopped (calls for california dates. i use medjool), pecan halves, toasted, honey

all-purpose flour, whole-wheat flour, rye flour, baking powder, salt, baking soda, aniseed, chilled butter or stick margarine, cut into small pieces, low-fat buttermilk, guinness stout or dark beer, honey, grated orange rind, molasses, vegetable oil, cornmeal, low-fat milk

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

serrano chilies (or 2 oz canned green roasted chilies), unbleached white flour, yellow cornmeal, baking powder, salt, cayenne, low-fat milk or soy milk, eggs, canola or grape seed oil or softened butter, pure maple syrup or sugar, chopped fresh cilantro, honey butter topping, honey, soft butter

broiled chicken, 1/4 cubes, chopped red pepper , optional, all purpose flour, yellow corn meal, granulated sugar, baking powder, salt, low fat milk, honey, extra light olive oil, egg, honey for drizzling, cold butter pats for top

whole 6 to 8 wooden skewers, asian garlic chili paste, cayenne pepper, whole chicken breast half, skinless, boneless, dipping sauce, honey, honey, juise of 1 lime, low fat coconut milk, peanut butter, salt , to taste, sesame oil, soy sauce, soy sauce, turmeric

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