60 quick raisin bars bake Recipes

margarine, softened, brown sugar , packed, sugar, honey, vanilla extract, egg, all-purpose flour, cinnamon, baking powder, salt, quick-cooking oats, uncooked, puffed rice cereal, chopped pecans, raisins, chocolate chips

butter, softened, brown sugar, sugar, honey, vanilla extract, egg, king arthur unbleached all-purpose flour, ground cinnamon, baking powder, salt, quick-cooking oats, crisp rice cereal, chopped nuts, raisins or semisweet chocolate chips, optional

crispy rice cereal, quick-cooking rolled oats, raisins, brown sugar, light corn syrup, peanut butter, vanilla

crisp rice cereal, uncooked quick-cooking oats, raisins, brown sugar, light corn syrup, peanut butter, vanilla extract, milk chocolate morsels

butter or 1/2 cup margarine, softened, brown sugar, vanilla, all-purpose flour, baking soda, quick oats, chopped walnuts, raisins, raspberry jam

sugar, unsweetened applesauce, canola oil, maple syrup, quick-cooking oats, king arthur unbleached all-purpose flour, baking soda, salt, ground allspice, raisins

brown sugar, granulated sugar, margarine, apple butter or 3/4 cup applesauce, egg whites or 1 egg, skim milk, vanilla, all-purpose flour, baking soda, ground cinnamon, salt (optional), ground nutmeg (optional), oats (quick or old fashioned, uncooked), raisins or 1 cup diced dried mixed fruit

butter, softened, white sugar, brown sugar, egg, peanut butter, vanilla, baking soda, salt, plain flour, quick-cooking oats, raisins (or chocolate chips)

banana, ripe, mashed (measure after mashing), canola oil, egg white, sugar, maple syrup, quick-cooking oatmeal, flour (can use half whole-wheat if desired), baking soda, salt, pumpkin pie spice (or cinnamon, if that s what you have in the pantry), dried fruit (raisins, cranberries, cherries, etc.), pecans, chopped

brown sugar, honey, peanut butter, vanilla extract, quick-cooking rolled oats, crispy rice cereal, raisins, shredded coconut, sunflower seeds

butter, part-skim ricotta cheese, sugar, granulated, brown sugar , packed, eggs , large, vanilla extract, flour, baking soda, salt, quick oats, raisins, any type, chocolate chips, sugar, granulated

rice krispies (for a firmer bar increase up to 2 cups), quick-cooking oats, brown sugar , packed, dark corn syrup or 1/2 cup light corn syrup or 1/2 cup honey, reduced-fat peanut butter (or can use regular peanut butter), vanilla, dark raisin (or can use either 1/2 cup chopped nuts or 1/2 cup seeds or 1/2 cup coconut), chocolate chip (to prevent melting refrigerate or freeze the s before mixing in)

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.

rolled oats or 4 1/2 cups quick oats, flour, baking soda, cinnamon, vanilla extract, butter, softened, honey, brown sugar , packed, semisweet chocolate chips, raisins, dried cranberries, sliced almonds

toasted rice cereal, quick-cooking oatmeal, raisins, brown sugar (firmly packed), light corn syrup, peanut butter, vanilla

shredded carrot, shredded zucchini, eggs, beaten, canned solid-pack pumpkin, applesauce, vanilla yogurt, maple extract, honey, vanilla extract, sugar (mix into wet ingredients so it dissolves well), quick oatmeal, white flour, whole wheat flour, baking powder, wheat germ, cinnamon, sunflower seeds, golden raisin, dried cranberries, white chocolate chips, pecans

brown sugar, loosely packed, white sugar, butter, egg (or 1/4 cup applesauce), milk, vanilla, quick oats, mill multi-grain hot cereal, flour, unbleached, salt (optional), baking soda, chocolate chips, raisins, walnuts, crushed

flour, whole wheat flour, salt, baking soda, nutmeg (freshly ground is best , if possible!), cinnamon, unsweetened applesauce, butter, softened, splenda brown sugar blend, egg, bananas, mashed, vanilla extract, quick-cooking oats, raw, walnuts, chopped, golden raisin