66 quick nut cake Recipes

shortening, mashed very ripe bananas (4 medium), sugar, vegetable oil, buttermilk, vanilla, egg, all-purpose flour, quick-cooking oats or 1 cup oats, baking soda, ground cinnamon, baking powder, chopped nuts, raisins

all-purpose flour, whole wheat flour, sugar, margarine, softened, skim milk, baking powder, ground cinnamon, salt, ground nutmeg, ground allspice, egg whites, apples, chopped (2 cups), apple, sliced (if desired), firm margarine, quick-cooking oats or 1 cup old fashioned oats, all-purpose flour, brown sugar, chopped nuts

all-purpose flour, light brown sugar, ground cinnamon, cold butter, cut in small pieces, bananas , quick-bread & muffin mix, eggs, oil, reduced-fat sour cream, vanilla extract, chopped pecans, powdered sugar

flour, white sugar, brown sugar, pumpkin pie spice, ground cinnamon, baking soda, salt, eggs, lightly beaten, fresh pumpkin puree or 1 cup canned pumpkin, vegetable oil, granny smith apples, peeled & chopped, flour, quick oats, brown sugar, ground cinnamon, chopped walnuts or 1/3 cup nuts, of choice, cold sweet butter , cut into cubes

boiling water, quick oatmeal, brown sugar, white sugar, margarine, extra large eggs, flour, baking soda, salt, cocoa, chocolate chips, chopped nuts

brown sugar, sugar, king arthur unbleached all-purpose flour, quick-cooking oats, chopped nuts, ground cinnamon, cold butter, butter-flavored shortening, sugar, eggs, mashed cooked buttercup squash, vanilla extract, king arthur unbleached all-purpose flour, baking powder, ground cinnamon, baking soda, salt, ground ginger, ground nutmeg, unsweetened applesauce, sugar, vanilla extract, water

unbleached flour, sugar, baking powder, baking soda, butter, sourdough starter (see recipe below ), egg, vanilla, cherry filling (canned pie filling used also), quick-cooking rolled oats, brown sugar, chopped nuts, unbleached flour

boiling water, quick-cooking oatmeal, butter, eggs, brown sugar, vanilla, white sugar, flour, cinnamon, baking soda, salt, baking powder, brown sugar, evaporated milk, melted butter, vanilla, chopped nuts, coconut

yellow cake mix, instant banana pudding mix, water, vegetable oil, ripe mashed bananas, eggs, chopped walnuts

shortening, brown sugar, eggs, quick oatmeal, flour , sifted, baking soda, salt, vanilla, nuts, chopped, chocolate chips, sweetened condensed milk, butter, vanilla

oil, eggs, nut quick bread mix, apple pie filling (from two 21 oz cans), cinnamon, nutmeg, walnuts, chopped, sugar, brown sugar , firmly packed, butter, whipping cream, vanilla, vanilla ice cream (optional) or whipped cream (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.

king arthur unbleached all-purpose flour, baking powder, salt, ground cinnamon, egg, beaten, fat-free milk, canola oil, honey, quick-cooking oats, chopped pecans

layer size white cake mix, quick-cooking rolled oats, creamy peanut butter, egg, milk, cream cheese, caramel ice cream topping, milk chocolate chips, cocktail peanuts

brown sugar, sugar, all-purpose flour, quick-cooking oats, chopped nuts, ground cinnamon, cold butter, butter flavor shortening, sugar, eggs, mashed cooked buttercup squash, vanilla extract, all-purpose flour or 2 1/2 cups freshly ground soft wheat flour or 2 1/2 cups oat flour, baking powder, ground cinnamon, baking soda, salt, ground ginger, ground nutmeg, unsweetened applesauce, sugar, vanilla extract, water

boiling water, old fashioned oats (not quick cooking or instant ), butter (1 stick), eggs, beaten, brown sugar, wheat flour, sugar, baking soda, cinnamon, nutmeg, salt, brown sugar, cream or 1/2 cup canned milk, shredded coconut, butter, vanilla extract, chopped nuts

cake mix (pick whatever type you want!), butter, eggs, quick-cooking oats (not instant ), any desired flavoring, : (1 cup total just mix and match how you d like), chocolate chips (white , milk, semisweet, chunks etc), baking chips (peanut butter, butterscotch, etc), candy , pieces (m&ms, reeses, heath, etc), chopped nuts, dried fruit , pieces, sweetened flaked coconut

white cake mix, quick-cooking oats, butter or margarine, softened, egg, strawberry pie filling or flavor of your choice, chopped nuts, brown sugar, ground cinnamon