83 prune fat sugar Recipes

prunes (the already moistened ready to eat type), nonfat plain yogurt (a generous 1/2 cup or so), vanilla flavoring, ground ginger, oat bran (no substitutes), apricot jam, artificial sweetener or 2 tsp honey, to taste

granulated sugar, dry white wine, vanilla bean, cinnamon stick, thick strips of orange zest, pitted prunes, light brown sugar, unsalted butter, fresh orange juice, low-fat buttermilk, eggs, extra-virgin olive oil, granulated sugar, fat-free greek-style plain yogurt, all-purpose flour, baking powder, baking soda, salt

unsweetened cocoa, skim milk, instant coffee, water, flour, baking powder, baking soda, salt, sugar, prune baby food, vanilla, egg whites

flour, unsweetened cocoa powder , sifted, baking powder, baking soda, salt, sugar, prune, reconstituted and pureed, vanilla extract, egg whites , beaten till frothy, skim milk , plus, skim milk

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.

sugar, unsweetened cocoa powder, all-purpose flour, whole wheat flour, baking powder, egg whites, prune baby food or 2/3 cup unsweetened applesauce, buttermilk, vanilla, chopped walnuts, powdered sugar

all-purpose flour, chopped pitted prunes, water, brown sugar, butter or stick margarine, softened, egg substitute or 3 large egg whites, all-purpose flour, ground cinnamon, baking soda, baking powder, ground nutmeg, ground allspice, salt, low-fat buttermilk, less-fat cream cheese, butter or stick margarine, grated lemon rind, fat-free milk, vanilla extract, powdered sugar

granulated sugar, dry white wine, vanilla bean, cinnamon stick, three 1-inch-thick strip of orange zest, pitted prunes (about 3/4 lb), light brown sugar, unsalted butter, fresh orange juice, low-fat buttermilk, eggs, extra-virgin olive oil, granulated sugar, fat-free greek-style plain yogurt, all-purpose flour, baking powder, baking soda, salt

prune puree (see note below ), skim milk, instant coffee or 1 tbsp espresso granules, vegetable oil, vanilla extract, unsweetened cocoa, all-purpose flour, baking powder, baking soda, salt, sugar, egg whites, semi-sweet chocolate chips

prune baby food, white sugar, egg, vanilla extract, all-purpose flour, unsweetened cocoa, baking soda, salt, maraschino cherry (drained ), chopped walnuts (optional)

prune, brown sugar, trans-fat free margarine, low-fat buttermilk, semi-sweet chocolate chips, egg white, vanilla, whole wheat pastry flour, baking powder, baking soda, salt, toasted wheat germ

flour, cocoa powder, baking powder, baking soda, granulated sugar, fat-free buttermilk, prune puree or 3/4 cup prune baby food, egg whites, vanilla, raspberry jam, sugar

flour, sugar, baking powder, baking soda, salt, cinnamon, prune puree (see below ), butter or 1 tbsp margarine, skim milk, apple pie filling, sugar, mixed with, cinnamon, for topping, pitted prunes, water

all-purpose flour, rolled oats, quick-cooking type, sugar, toasted wheat germ, baking powder, ground cinnamon, baking soda, salt, prune puree, low-fat buttermilk, ricotta cheese , part skim milk, canola oil, molasses, vanilla extract, egg

all-purpose flour, quick-cooking oats, sugar, toasted wheat germ, baking powder, ground cinnamon, baking soda, salt, chopped pitted prunes, low-fat buttermilk, light ricotta cheese, vegetable oil, molasses, vanilla extract, eggs

all-purpose flour, oat flour, wheat germ, splenda sugar substitute, baking powder, salt, baking soda, oats (quick rolled ), prune, pitted and chopped, low-fat buttermilk, light butter, softened, molasses, egg

kosher salt, light brown sugar, garlic cloves, smashed, rosemary leaves, cracked black peppercorns, bay leaves, guinea hen legs, pitted prunes, boiling water, honey, cider vinegar, ground ginger, crushed red pepper, vegetable oil, rendered duck fat

all-purpose flour, unsweetened cocoa powder, sugar, baking powder, salt, unsweetened applesauce, low-fat milk or 1/2 cup skim milk, vanilla, mint extract, instant coffee, mixed with, water, pureed prune baby food (2 small jars), semi-sweet chocolate chips, melted, egg whites, non-fat fudge sauce, powdered sugar (to garnish )