165 no sugar no flour no wheat Recipes

bananas (or 2/3 cup canned pumpkin and 1/2 cup applesauce), molasses, vanilla, whole wheat flour, oats, baking soda, ginger, cinnamon

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

azuki beans, water, sugar (do no substitute), salt, flour (all white or half white half whole wheat), sugar (or other sweetener), salt, instant yeast, baking powder, milk, water, vegetable shortening

whole wheat flour, soft brown sugar, salt, oil (i use canola ), egg, chocolate chips, whole almond , roasted and crushed

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.

all-purpose flour (or use half whole wheat and use 2 tbsp less flour total), salt , baking soda, baking powder, ground cinnamon (no, it s not too much), eggs at room temperature, vegetable oil (butter-flavored if you have it), white sugar, vanilla extract (or use 1/2 pkt vanilla sugar), grated zucchini (do not drain it!), chopped walnuts or pecans

oats, whole wheat flour, flax seed, splenda brown sugar blend, cinnamon, baking powder, baking soda, morton lite salt, vanilla, egg beaters egg substitute, bananas, mashed (approx 2 cups), no-sugar-added applesauce, sunflower seeds

dried dates or 100 g fresh dates, stoned and rougly chopped, mango , peeled stonned and chopped, fresh pineapple, peeled and chopped, orange , juice and zest of, grated, fresh orange juice, vanilla essence, kiwi fruit, peeled and sliced, rolled oats, sliced almonds, whole wheat flour, jello prepared sugar-free custard, to serve

whole wheat pastry flour, baking powder, salt, cinnamon, chopped pecans, pitted dates (about 40), eggs, water, vanilla, cocoa powder

brown sugar (not packed), better n peanut butter spread, butter (light or light buttery spread,like brummel & brown), no-sugar-added applesauce, liquid egg substitute (like egg beaters original), vanilla extract, whole wheat flour, baking powder, salt, oats (not instant )

unbleached white flour, wheat germ, turbinado sugar, soymilk powder, lecithin granules, sea salt, baking powder, chopped walnuts, soymilk, canola oil (or you can substitute with 1/2 cup apple sauce to cut down on fat, though i haven tsp tried it this wa), vanilla extract

flour, margarine, sugar, cinnamon, flaked cereal (i used post honey bunches of oats), shredded zucchini (no need to peel, this is about 1/2 of a medium zucchini), unsweetened applesauce, oil, vanilla, whole wheat flour, unbleached all-purpose flour, sugar, baking powder, baking soda, salt, cinnamon, soymilk, or more, chopped walnuts (optional)

wheat and gluten-free flour, semi-skim milk, peanut butter (no added salt or sugar), eggs, banana, mashed, honey, vegetable oil, baking powder, baking soda, pure vanilla extract

unsalted butter, semi-sweet chocolate chips, eggs, pure vanilla extract, sugar, flour , plus, flour (or a blend of equal parts whole wheat, wheat germ, and white ), rolled oats , ground in a food processor, unsweetened cocoa powder, salt, butter or nonstick cooking spray, chopped walnuts (optional), raw baby spinach leaves (1 cup frozen chopped spinach, or frozen chopped collard greens), blueberries (fresh or frozen , no syrup or sugar added), lemon juice, water

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)

butter (no substitutes), granulated sugar or 1/2 cup packed brown sugar, lemon rind, grated, all-purpose flour (or 1 cup all-purpose and 1 cup whole wheat or graham flour)

peanut butter (used part commercial & part homemade no salt), butter melted, whole eggs, sugar, milk, spent-grain (from rye stout), whole wheat flour (5 oz), white whole wheat flour (5 oz), baking soda, salt (sea , fine), vanilla, chocolate chips, dark

shredded carrots , roughly chopped if shreds are long, pillsbury moist supreme reduced-sugar yellow cake mix (1/4 of box), whole wheat flour, canned pumpkin puree, fat-free liquid egg product (like egg beaters original), canned crushed pineapple in juice (not drained ), splenda granular, no calorie sweetener (granulated ), raisins (not packed), brown sugar (not packed), pumpkin pie spice, cinnamon, baking powder, fat free cream cheese, softened, fage total 0% fat free greek yogurt (or another thick , plain fat-free yogurt), splenda granular, no calorie sweetener (granulated ), vanilla extract