48 no flour butter honey Recipes

whole wheat flour, almond milk (or any milk), honey, coconut oil, egg whites (or 1 egg), dried shredded coconut (unsweetened ), chocolate chip, baking powder, salt, wheat germ, applesauce (or pureed apple), peanut butter (no sugar added)

lukewarm water, granulated yeast (2 packets), kosher salt or 1 tbsp table salt, eggs, beaten, honey (this is my all time favorite!), unsalted butter, melted, unbleached all-purpose flour, egg (for wash day of baking)

light spelt flour, ground almonds, cinnamon, salt, honey, butter, grated lemon peel or 1/4 tsp lemon juice, egg, sugar-free raspberry jam or 3/4 cup fruit spread

flour, honey, baking powder, sea salt, butter, chilled, egg whites, cold skim milk, fruit jam (100% real fruit with no sugar added)

butter, softened (no substitutions), granulated sugar, honey, eggs, all-purpose flour , sifted, baking powder, sour cream, granulated sugar, pears (pitted and thinly sliced...whatever your family likes best) or plums (pitted and thinly sliced...whatever your family likes best) or peach (pitted and thinly sliced...whatever your family likes best), some cognac, kiwi, sliced, strawberry, sliced, pine nuts, fruit glaze

butter, softened (no substitutes), icing sugar, egg, sour cream, honey, vanilla, flour, baking soda, cream of tartar, ground mace, salt, white candy coating , for drizzling on cookies

butter, softened (no subs!), powdered sugar, egg, sour cream, honey, vanilla, flour, baking soda, cream of tartar, ground mace, salt

butter (no substitutes), eggs, cake flour, baking powder, sugar, honey, snipped fresh rosemary or 1 tsp dried rosemary, crushed, orange extract or 1/4 tsp orange blossom water, orange juice, orange juice , for icing, powdered sugar , for icing, fresh rosemary, for garnish (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.

white flour (or combination no more than 1/2 cup of the last two!) or 2 -2 1/4 cups wheat flour (or combination no more than 1/2 cup of the last two!) or 2 -2 1/4 cups oatmeal (or combination no more than 1/2 cup of the last two!) or 2 -2 1/4 cups cornmeal (or combination no more than 1/2 cup of the last two!), milk (etc.) or 1 cup juice (etc.) or 1 cup yoghurt (etc.) or 1 cup soy (etc.) or 1 cup butter (etc.), eggs or 1 1/2 tsp soy flour, fat (oil , butter, peanutbutter...), artificial sweetener (or less, white or brown sugar, honey or maple syrup -- if using the last two decrease liquid by 1/2), baking powder (if using more than 1 cup extras increase to 3 tsp), salt, raisins (or other flavor chips...) or 1 -1 1/2 cup nuts (or other flavor chips...) or 1 -1 1/2 cup dried fruit (or other flavor chips...) or 1 -1 1/2 cup bananas (or other flavor chips...) or 1 -1 1/2 cup zucchini (or other flavor chips...) or 1 -1 1/2 cup chocolate chips (or other flavor chips...)

cold butter, cut into small pieces (no subs!), flour, light brown sugar , packed, salt, coarsley chopped pecans, butter, light brown sugar, honey, whipping cream (unwhipped)

whole wheat flour, all-purpose flour, whole oats (no instant), honey, baking powder, sea salt (regular is okay too), skim milk, butter, melted, whole egg, beaten, egg white, beaten, sugar free real fruit preserves, whole oats, whole wheat flour, peanut butter (crunchy or creamy), butter, splenda sugar substitute (or sugar, if you like)

sourdough starter (no substitute), water, all-purpose flour, butter or 1/2 cup margarine, softened, egg, honey or 3 tbsp sugar, vanilla extract, milk, water, instant potato flakes, buttermilk or 3/4 cup sour cream or 3/4 cup plain yogurt, all-purpose flour, active dry yeast (do not substitute saf or instant yeast), dough enhancer, butter, softened, light brown sugar or 1 cup dark brown sugar, ground cinnamon, natural cinnamon oil , to taste, cream cheese, softened, butter, softened, powdered sugar, vanilla extract, lemon juice

oats, wheat flour, natural-style peanut butter (i use the healthy kind of peanut butter which is basically just peanuts with no sugar or salt added), unsweetened applesauce (i usually can my own applesauce and don tsp add anything to the apples), honey or 1/3 cup agave nectar

diced dried papaya, diced dried pineapple, diced dried mango, dried sweetened cranberries, raw hulled pumpkin seeds, all-purpose flour, baking soda, cinnamon, allspice, cardamom, coriander, ginger, butter substitute , plus, butter substitute, raw sugar, sunflower oil, agave syrup or 1/2 cup honey, pineapple-orange juice, vanilla extract, orange extract

whole wheat flour, protein powder, baking powder, baking soda, salt, wheat germ, pumpkin pie spice, cinnamon, ground flax seeds (optional), eggs, beaten slightly, half-and-half or 3 tbsp milk, coconut oil or 1/4 cup butter, pumpkin, mashed bananas, applesauce, stevia plus (mixed in applesauce), agave nectar or 1 tbsp honey, vanilla, unsweetened carob chips or 1 cup chocolate chips, half-and-half (use if adding milled flax seed) or 1 tbsp milk (use if adding milled flax seed)

flour, unbleached , unsifted, baking powder, cinnamon, mace, allspice, ground, black pepper , as desired, honey, butter , no margarine, eggs, sugar, vanilla, water

all-purpose flour (i used about 3/4 to 1 cup more of flour to get a workable dough), brown sugar, baking powder, baking soda, salt, leftover mashed potatoes , no butter, no milk added, buttermilk, butter, melted, honey