25 made low crust Recipes

cornstarch, sugar or 1 1/4 cups splenda substitute, eggs, slightly beaten, cold 1% low-fat milk, soft margarine or 2 butter, vanilla, salt, ripe bananas, graham cracker pie crust or 2 store bought pre made pie crusts

ready-made pie crusts, low fat sweetened condensed milk, lemons , juice and zest of, egg yolks

panko breadcrumbs (japanese breadcrumbs) or 1 1/4 cups fresh breadcrumbs, made from crustless french bread, wasabi powder, salt, pepper, eggs, beaten to blend, boneless skinless chicken breast halves, flattened to 1/3 inch thickness between plastic wrap, peanut oil, teriyaki sauce, sake, low sodium chicken broth, green onions, thinly sliced

mashed potatoes (made with skim milk), prepared mustard, fat-free cottage cheese, ham, cooked and cubed, low-fat cheddar cheese

low-fat vanilla yogurt, black cherry gelatin, frozen cool whip, thawed, ready made chocolate cookie pie crust

low-fat (1 percent ) cottage cheese, sugar free strawberry gelatin, plus 1 box (recommended : jell-o), ready-made light graham cracker crusts, fresh strawberries, plus extra for garnish

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.

frozen pie crusts (made with vegetable oil not lard), eggs, sea salt or 1/2 tsp other salt, low-fat milk, frozen chopped spinach, fresh broccoli, stalks fresh asparagus (optional), onion, minced, low fat cottage cheese, cheddar cheese (i use sharp white cheddar), aluminum foil

boneless skinless chicken breast halves, fat discarded,washed,and patted dry, garlic granules, divided,approximately, yogurt cheese (see - labanee , in arabic) or 1 pint plain nonfat yogurt, drained until reduced in volume by half or 8 oz low-fat cream cheese, chopped fresh parsley leaves, chopped scallions, white and green parts or 1/4 cup chopped chives (green onions), fresh white breadcrumbs, preferably made with sourdough french bread with crust trimmed off (about 6 oz), freshly grated parmesan cheese, dried basil, lightly crushed to release oils, sweet paprika, cayenne pepper, extra virgin olive oil, salt & freshly ground black pepper, several times

reduced fat graham cracker crust (ready-made ), skim milk, canned pumpkin, lowfat vanilla instant pudding mix or 1 (3 1/2 oz) package sugar-free instant vanilla pudding mix, pumpkin pie spice, cool whip lite, thawed and divided in half

ready-made pie crusts, deep dish (in the freezer section), olive oil, ground turkey breast or 1/2 lb ground chicken breast, fresh mushrooms, sliced, reduced-fat mayonnaise, low-fat milk, eggs, salt , to taste (optional), cornstarch, low-fat cheddar cheese, shredded, black pepper, yellow onion, sliced thinly, thyme, nutmeg

ready-made pie crust (keebler shortbread crust is perfect, far better than graham cracker for this particular recipe), cheesecake flavor instant pudding and pie filling mix (i use jell-o brand), carton low-fat strawberry yogurt (i use yoplait strawberry cheesecake yogurt, but the ingredient list didn tsp have that as a choice), low-fat milk, fresh strawberries

plain gelatin, nonfat milk, light cream cheese, fat-free ricotta cheese, sugar, vanilla extract, ready-made low-fat graham cracker crust, sugar, cornstarch, peach nectar, fresh raspberries, rinsed and patted dry (about 2 cups)

low-fat (1 percent ) cottage cheese, sugar free raspberry gelatin, plus 1 box (recommended : jell-o), ready-made light graham cracker crusts, fresh raspberries, plus extra for garnish, frozen sugar free whipped topping, thawed

low-fat (1 percent ) cottage cheese, sugar free strawberry gelatin, plus 1 box (recommended : jell-o), ready-made light graham cracker crusts, fresh strawberries, plus extra for garnish

low fat cottage cheese (1 percent), sugar-free strawberry gelatin , plus 1 box (recommended -- jell-o), ready-made light graham cracker pie crusts, fresh strawberries, plus extra for garnish, frozen light whipped dessert topping, thawed

cherry pie filling or 21 oz blueberry pie filling, pre-made graham cracker crust (or cookie crust), low-fat cream cheese (softened ), milk, instant vanilla pudding, cool whip (extra creamy )

pizza crust (freshly made or commercial, 12 to 14 inches), olive oil, chopped onion, chopped broccoli, chopped artichoke heart (canned water-packed and drained well), zucchini, sliced into 1/2-inch slices, asparagus tips (sliced into 1-inch pieces), julienned fresh spinach, pesto sauce, shredded mozzarella cheese (low-fat , regular or soy), grated parmesan cheese