78733 raisin whole method Recipes

  • Roasted Hazelnut Raisin Whole Grain Wheat Bread - Direct Method
    whole wheat flour (605 g, i use fresh ground wheat berrie... and
    7 More
    whole wheat flour (605 g, i use fresh ground wheat berries), water (443 g room temperature ), salt (11.4 g table or fine sea ), instant yeast (8.5 g), honey (18.9 g), butter (softened - 14 g), hazelnuts (113 g roughly roasted & roughly crushed), raisins (113 g)
    46 min, 8 ingredients
  • Muffin Making Tips
    muffin pans and
    40 More
    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.
    41 ingredients
  • Raisin Whole Wheat Quick Bread
    king arthur premium 100% whole wheat flour, wheat germ and
    12 More
    king arthur premium 100% whole wheat flour, wheat germ, brown sugar, baking powder, salt, ground cinnamon, milk, butter, melted, honey, grated carrots, golden raisins, chopped dates, chopped almonds, chopped pecans
    20 min, 14 ingredients
  • Double-Raisin Oatmeal Cookies
    raisins, whole-wheat flour, all-purpose flour, baking soda and
    8 More
    raisins, whole-wheat flour, all-purpose flour, baking soda, salt, cinnamon, unsalted butter, at room temperature, canola oil, dark brown sugar, eggs, vanilla extract, old-fashioned oats
    30 min, 12 ingredients
  • Whole Wheat Carrot-Raisin Muffins
    whole wheat flour, baking soda, pumpkin pie spice, salt and
    7 More
    whole wheat flour, baking soda, pumpkin pie spice, salt, vanilla yogurt, vegetable oil, honey, vanilla extract, orange juice, carrot, peeled and shredded, raisins
    30 min, 11 ingredients
  • Raisin Peanut Butter Bran Cookies
    whole wheat flour, baking soda, peanut butter, butter and
    6 More
    whole wheat flour, baking soda, peanut butter, butter, brown sugar, whole bran cereal, eggs, vanilla extract, raisins, rolled oats
    10 ingredients
  • Whole-Wheat Cinnamon Raisin Bread
    whole wheat flour, brown sugar , packed, baking soda and
    6 More
    whole wheat flour, brown sugar , packed, baking soda, baking powder, ground cinnamon, milk, nonfat , fluid, applesauce, vanilla extract, raisins
    9 ingredients
  • Glazed Raisin Bars (Whole Wheat) Glazed Raisin Bars (Whole Wheat)
    raisins (18 oz.), whole wheat flour (1 lb.) and
    12 More
    raisins (18 oz.), whole wheat flour (1 lb.), sugar (9 3/8 oz.), unsalted butter (1 1/2 sticks, 6 oz.), molasses (3 oz.), baking soda, salt, ground cinnamon, ground allspice, ground ginger, eggs, water, sugar (4 oz.), milk or 3 tbsp fresh lemon juice
    40 min, 14 ingredients
  • Banana-Raisin Whole Wheat Bread Banana-Raisin Whole Wheat Bread
    whole wheat flour, mashed bananas, brown sugar, raisins and
    6 More
    whole wheat flour, mashed bananas, brown sugar, raisins, yogurt, eggs, applesauce, baking soda, salt, vanilla
    11 min, 10 ingredients
  • Whole-wheat Date Fruit Cake Whole-wheat Date Fruit Cake
    pitted dates, whole, raisins, whole and
    8 More
    pitted dates, whole, raisins, whole, pecan or walnut halves, dried apricots, whole, dried pineapple tidbits, dried red and green maraschino cherries, whole, whole wheat flour, honey, eggs, rum flavor
    45 min, 10 ingredients
  • Ginger-Raisin Bran Muffins Ginger-Raisin Bran Muffins
    raisins, whole wheat flour, baking powder, baking soda and
    9 More
    raisins, whole wheat flour, baking powder, baking soda, ground ginger, ground cinnamon, salt, bran, soy milk, vegetable juice, applesauce, vanilla extract, chopped crystallized ginger
    13 ingredients
  • Granola Raisin Bread for the Bread Machine Granola Raisin Bread for the Bread Machine
    raisins, whole wheat flour, bread flour, granola cereal and
    8 More
    raisins, whole wheat flour, bread flour, granola cereal, dry buttermilk, vital wheat gluten, salt, ground cinnamon, yeast, water, vegetable oil, honey
    17 min, 12 ingredients
  • Raisin-Applesauce Squares Raisin-Applesauce Squares
    egg, vegetable oil, low-fat plain yogurt, brown sugar and
    11 More
    egg, vegetable oil, low-fat plain yogurt, brown sugar, applesauce, vanilla, lemon , rind of, grated, raisins, whole wheat flour, natural bran, baking powder, cinnamon, ginger, nutmeg, ground, almonds, sliced
    15 ingredients
  • Raisin Almond Breakfast Cake Raisin Almond Breakfast Cake
    milk, cream, sugar , plus, sugar, salt and
    6 More
    milk, cream, sugar , plus, sugar, salt, cream of wheat (or cream of rice or quick grits), eggs, lightly beaten, almond extract, chopped almonds, golden raisin, whole wheat bread crumbs
    45 min, 11 ingredients
  • Whole Wheat Carrot Cake With Creamy Orange Icing (Low Fat) Whole Wheat Carrot Cake With Creamy Orange Icing (Low Fat)
    carrots, navel orange, raisins, whole wheat flour and
    14 More
    carrots, navel orange, raisins, whole wheat flour, unbleached all-purpose flour, ground cinnamon, baking powder, baking soda, freshly grated nutmeg, salt, eggs, lightly beaten, buttermilk, pure maple syrup, brown sugar, canola oil, fat-free cream cheese, softened, orange juice, powdered sugar
    40 min, 18 ingredients
  • Morning Glory Whole Wheat Muffins Morning Glory Whole Wheat Muffins
    raisins, whole wheat flour, sugar (i used turbinado) and
    13 More
    raisins, whole wheat flour, sugar (i used turbinado), baking soda, cinnamon, cardamom, ground ginger, salt, peeled and grated carrots, unsweetened applesauce, unsweetened grated coconut, sunflower seeds, eggs, coconut oil, just melted, orange juice, vanilla extract
    45 min, 16 ingredients
  • Sautéed Fennel with Almonds, Raisins, and Saffron Sautéed Fennel with Almonds, Raisins, and Saffron
    fennel bulbs (1 lb total), stalks discarded and
    10 More
    fennel bulbs (1 lb total), stalks discarded, whole almonds (preferably marcona), lightly toasted, extra-virgin olive oil, garlic cloves, finely chopped, raisins, whole coriander seeds, grated orange zest, fresh orange juice, saffron threads, crumbled, chopped cilantro, fennel fronds and chervil leaves
    45 min, 11 ingredients
  • Whole Wheat, Oatmeal, and Raisin Muffins Whole Wheat, Oatmeal, and Raisin Muffins
    whole wheat flour (about 4 3/4 oz), sugar and
    16 More
    whole wheat flour (about 4 3/4 oz), sugar, brown sugar , packed, wheat germ , untoasted, wheat bran, baking soda, ground cinnamon, salt, quick-cooking oats, pitted dates, chopped, raisins, dried cranberries, low-fat buttermilk, canola oil, vanilla extract, egg, lightly beaten, boiling water
    35 min, 18 ingredients




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