205 low whole raisin Recipes

whole grain bread, cut into 1-inch cubes, raisins (optional), low-fat milk, granulated sugar, bittersweet chocolate, coarsely chopped, eggs, lightly beaten, orange zest, minced, pure vanilla extract, salt

low-fat buttermilk (may be 1 low - 0% fat yogurt plus skimmed milk to complete 1-1/2 cup), rolled oats (not refined or instant), whole wheat flour, oat bran or 1/2 cup natural bran, baking powder, baking soda, chopped prune (can mix with raisins, and even put more if you like sweeter), banana, very ripe well mashed (or about 100 g - 3 oz of unsweetened apple sauce, or pureed prunes), ground cinnamon, honey (n.b. those who wish a sweeter cake may add) (optional)

active dry yeast, sugar, warm water, low-fat milk, scalded (skim milk also works well, heat milk in microwave until almost boiling), brown sugar , packed, margarine or 1/4 cup butter, eggs, ground nutmeg, cinnamon, allspice, raisins, all-purpose flour (or white bread flour), whole wheat flour (or all purpose or whole wheat bread flour), low-fat milk, white sugar

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.

coriander seeds, cumin seeds, red pepper flakes, crushed, turmeric, ginger, ground, salt, black pepper, freshly ground, whole boneless skinless chicken breasts , cut into 2-inch pieces, butter (or ghee), fresh ginger, minced, garlic, minced, onions, halved and thinly sliced, whole cinnamon sticks, about 3-inches long, bay leaf, cardamom pods, whole canned tomatoes, peeled and seeded with juices, homemade chicken stock or 1 1/2 cups low-sodium chicken stock, plain yogurt, golden raisin, roughly chopped, fresh cilantro, chopped, pappadams , for serving, basmati rice, cooked , for serving, cashews, chopped, for garnish, mango chutney, for garnish

golden raisin, dark raisin, fresh orange juice, all-purpose flour, whole wheat pastry flour, baking soda, salt, cinnamon, nutmeg, eggs , seperated, let whites come to room temp, vegetable oil, orange zest, vanilla, dark brown sugar (light will work too), plain low-fat yogurt, beets, peeled and grated (about 1 1/2 cups), white sugar

silken low-fat tofu, drained well (almost the whole package), medjool dates, pitted, coconut oil, rolled oats, sunflower seeds, pumpkin seeds, ground flax seeds, pecans or 1/2 cup walnuts or 1/2 cup almonds, dried cranberries (optional) or 1/4 cup raisins (optional) or 1/4 cup chopped dried fruit (optional), dark chocolate

water, whole boneless turkey breast with skin , halved lengthwise, white onion, peeled, quartered, head of garlic , outer skin removed, cut crosswise in half, fine sea salt, lard or canola oil, dried mulato chiles, stemmed , seeds and membranes removed, dried pasilla chiles, stemmed , seeds and membranes removed, dried ancho chile, stemmed , seeds and membranes removed, canola oil, whole almonds, pecans, unsalted roasted peanuts, shelled pepitas, sesame seeds, canola oil, ripe dark-skinned plantain, peeled, thickly sliced, tomatillos, husked, rinsed, coarsely chopped, tomatoes, coarsely chopped, raisins flavorings, white onion, peeled, cut into 8 wedges, garlic cloves, unpeeled, whole black peppercorns, whole allspice berries, cumin seeds, aniseed, canela * or cinnamon stick, dried mexican oregano, dried thyme, fine sea salt, canola oil, bread slice from firm french roll, diameter corn tortillas, coarsely chopped, mexican chocolate, chopped, chopped piloncillo ** or (packed) dark brown sugar, low-salt chicken broth (if necessary)

all-purpose flour or 1 cup whole wheat flour, oat bran, baking soda, baking powder, ginger, nutmeg, cinnamon, brown sugar , packed, unsweetened applesauce, egg whites, vanilla, canned pumpkin, low-fat granola, raisins, apple, chopped, brown sugar, low-fat granola

cooked whole chicken breasts , cut into bite sized pieces, low-fat sour cream, low-fat mayonnaise, celery, diced, scallion, chopped, almonds or 1/3 cup pine nuts, toasted, dried cherries or 1/2 cup dried cranberries or 1/2 cup raisins or 1/2 cup currants, softened in water to plump, madras curry, cumin, red pepper flakes

brown rice syrup, sucanat, canola oil, unsweetened apple juice, plain low-fat yogurt, vanilla, eggs, unbleached flour, whole wheat flour, cinnamon, nutmeg, baking soda, salt, apple, diced, chopped walnuts, raisins, unsalted butter, softened, low-fat cream cheese, apple juice, cinnamon, date sugar or 1 cup sucanat

water, low sodium chicken broth, real maple syrup, kosher salt, cracked peppercorn, cider vinegar, ginger, bay leaf, pork chops, 3/4 to 1 inch thick, olive oil, butter, butter, red onion, chopped, golden raisin, chopped fresh cilantro or 1/3 cup parsley, whole grain bread, ends preferred, egg, heavy whipping cream, low sodium chicken broth

whole wheat flour, oats, flax seed, cinnamon, allspice and cloves, salt, sugar (can substitute half with low cal sweetner), canola or olive oil, mashed ripe banana, eggs lightly beaten, grated carrot, raisins (optional

raisins, low-fat milk, sugar, vanilla beans , split lengthwise or 1 1/2 tsp vanilla, salt, converted long grain rice, whole egg, egg yolks, cinnamon, cream (to accompany)

whole chicken breast, butter, flour, milk, low fat is fine, salt , to taste, fresh ground pepper , to taste, cinnamon, seeded raisins, sheets phyllo phyllo pastry, oil

whole milk or 1 quart 2% low-fat milk, salt, white rice (rinsed in cold water and drained), eggs, evaporated milk, vanilla, sugar, raisins

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

vegetable oil, spanish onions--1 thinly sliced into rings, 2 coarsely chopped, trimmed boneless leg of lamb , cut into 2-inch pieces, salt and freshly ground pepper, garam masala, cumin seeds, cinnamon stick, broken in half, minced fresh ginger, garlic cloves, minced, turmeric, cayenne pepper, saffron threads, chicken stock or canned low-sodium broth, chopped cilantro , plus 1 cup small cilantro sprigs, golden raisins (5 oz), milk, whole blanched almonds (6 oz), basmati rice (2 1/4 lb), plain whole-milk yogurt at room temperature, whisked, hard-cooked eggs , halved lengthwise