59 rolled date bars Recipes

chopped dates, vanilla, crushed pineapple (about 1 can), whole wheat flour, coconut, chopped pecans, rolled oats, orange juice, brown sugar, oil

butter, low-fat peanut butter, honey, dark brown sugar, banana, zest of 2 oranges, shredded carrots, buttermilk, oat flour, spelt flour, rolled oats (not instant ), spelt bran (not cereal flakes), wheat germ, ground flaxseed, psyllium fibre husks, unflavoured whey protein isolate, baking soda, salt, fibre plus harvest brown sugar cereal, chopped walnuts, sunflower seeds, dried dates, chopped, dried blueberries, diced dried apple rings, cinnamon chips (or chocolate chips, optional)

butter, marshmallows, rolled oats, graham cracker crumbs, raisins or 1/2 cup dates, sunflower seeds, unsweetened coconut, ground flax seeds

brown sugar, honey, water, salt, butter, rolled oats, toasted and sliced almonds, wheat germ, sesame seeds, dried cherries, raisins, chopped pitted dates

silken low-fat tofu, drained well (almost the whole package), medjool dates, pitted, coconut oil, rolled oats, sunflower seeds, pumpkin seeds, ground flax seeds, pecans or 1/2 cup walnuts or 1/2 cup almonds, dried cranberries (optional) or 1/4 cup raisins (optional) or 1/4 cup chopped dried fruit (optional), dark chocolate

brown sugar , firmly packed, earth balance natural buttery spread, softened, sugar, ener-g egg substitute, warm water, agave nectar (light ), vanilla, sunflower seed butter (or any other nut butter), all-purpose flour, cinnamon, baking soda, salt, flax seeds, ground, puffed brown rice cereal, almonds, slivered (or sliced ), semisweet mini chocolate chips (vegan), rolled oats, dates or 1/2 cup fig, chopped, vegetable oil cooking spray

quick-cooking rolled oats, whole wheat flour, dates, chopped, walnuts, chopped, sea salt, orange juice, raw apples, shredded

sesame seeds, sunflower seeds, salt, chopped dates, raisins, dried apricots, dried cherries, semisweet chocolate chips, rolled oats, crisp rice cereal, corn syrup, white sugar, crunchy peanut butter, powdered milk, vanilla extract, almond extract

whole wheat pastry flour, quick-cooking rolled oats (not instant ), unbleached cane sugar (i use date sugar), baking soda, salt, maple syrup, canola oil, thick fruit butter (apple, pumpkin, prune or peach)

chopped almonds, chopped pecans, honey, medjool dates, pitted, cinnamon, rolled oats, dried cranberries, chopped dried apples

sesame seeds, sunflower seeds, salt, chopped dates, raisins, dried apricots, dried cherries, semisweet chocolate chips, rolled oats, rice crisp cereal, corn syrup, white sugar, crunchy peanut butter, powdered milk, vanilla extract, almond extract

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.

butter, golden syrup, sesame , pumpkin and sunflower seeds each, rolled oats, pitted chopped dates, mashed bananas

splenda sugar substitute, water, craisins, dates, butter, brown sugar, baking soda, salt, rolled oats, whole wheat flour, water

quick cooking rolled oats, raw unsalted sunflower seeds, toasted wheat germ, whole-wheat pastry flour, dried apricots, raw almonds, raisins, pitted dried dates, powdered nonfat dry milk, ground cinnamon, pure maple syrup, eggs

multi-grain flour, wheat germ, flax seed meal, psyllium, cinnamon, baking soda, salt, vanilla yogurt, egg white, milk, canola oil, honey, vanilla, rolled barley, dried cherries, chopped, raisins, pitted dates, chopped, shredded coconut, lecithin granules

cardamom, cinnamon, chopped dates, egg white, nonfat milk, flax seeds, natural-style peanut butter, rolled oats (toasting, opt), protein powder (6 scoops)