118 rolls no no milk Recipes
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rolled oats, whole wheat flour, baking powder, salt and7 Morerolled oats, whole wheat flour, baking powder, salt, cinnamon (or more, if you like ), sugar (dry ), banana, mashed, applesauce (no sugar added!), soy milk (plain or vanilla work well), apple (make sure it s baking safe), walnuts, chopped into chunks11 ingredients
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muffin pans and40 Moremuffin 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
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sugar, vegetable shortening (no sub), eggs, beaten and9 Moresugar, vegetable shortening (no sub), eggs, beaten, vanilla extract, milk, baking powder, salt, flour (plus extra for rolling ), powdered sugar , sifted, vanilla (i use powdered , but any vanilla works), milk (add 1 tsp at a time), pastes30 min, 12 ingredients
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blueberries, flour, baking powder, baking soda, salt and10 Moreblueberries, flour, baking powder, baking soda, salt, granulated sugar (also works well 1/2 cup sugar and 1/2 cup splenda), butter, egg, mayonnaise (the mayo makes it moist, but if no mayo, you can add another egg), vanilla, buttermilk (or add 1 tbsp vinegar to 1 cup milk, wait for 5 minutes & voila!), rolled oats (approx ), butter, brown sugar, your favourite yogurt (suggest vanilla or blueberry, but whatever you have will work)15 ingredients
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Slow-Rise, No-Knead Soft White (Or Soft Light Wheat) Rolls
all-purpose white flour, whole wheat flour, salt and9 Moreall-purpose white flour, whole wheat flour, salt, fast rising yeast, water, room-temperature, vegetable oil, unsalted butter, melted, sugar, powdered milk, egg, at room temperature, all-purpose white flour, all-purpose white flour50 min, 12 ingredients -
Heaven Sent Granola
rolled oats , and grain mix, cracked wheat and15 Morerolled oats , and grain mix, cracked wheat, whole wheat flour, macadamia nuts (roughly chopped ), raw flaked coconut, dried pineapple (roughly chopped ), hulled sunflower seeds, flax seed meal, golden flax seed, coconut milk, canola oil, pure maple syrup (no sub), pure natural honey, pure vanilla extract, pure coconut extract, pure pineapple extract, kosher salt31 min, 17 ingredients -
Sam's Cooked Protein Bar
rolled oats, fiber 1 cereal, scoops whey protein powder and6 Morerolled oats, fiber 1 cereal, scoops whey protein powder, splenda no calorie, peanut butter, creamy, egg substitute, applesauce, unsweetened, baking cocoa powder, skim milk9 ingredients -
Sweet Potato Splenda Muffin
rolled oats, whole wheat flour, sweet potato and9 Morerolled oats, whole wheat flour, sweet potato, baking powder, baking soda, cinnamon, ginger, vanilla extract, prune puree, splenda no calorie sweetener, skim milk, egg12 ingredients -
Pampered Chef Caramel Banana Ravioli
firm medium bananas and4 Morefirm medium bananas, milk chocolate-covered caramel candies , unwrapped (3 rolls, 1.7 oz each, 24 pieces total), refrigerated crescent rolls , with no seams (see cook s tip), sugar, caramel sauce25 min, 5 ingredients -
Heart Healthy Oatmeal Pancakes
buttermilk (1 cup milk tbsp white vinegar), white vinegar and9 Morebuttermilk (1 cup milk tbsp white vinegar), white vinegar, rolled oats, egg, oil, brown sugar, vanilla extract, flour, baking powder (can substitute no sodium ), baking soda, salt15 min, 11 ingredients -
Chicken And Slicks
slicks and19 Moreslicks, flour (with more for working the board and rolling pin), eggs, water, olive oil, table salt, chicken and sauce, chicken breasts with rib meat, no bone, salted butter or margarine, onions , chunked, chicken broth, evaporated milk, coarse salt, garlic salt, paprika, ground pepper, sugar, flour, corn starch15 min, 20 ingredients -
Low Sodium Meatloaf
olive oil, onion, finely chopped, celery, finely chopped and13 Moreolive oil, onion, finely chopped, celery, finely chopped, carrot, finely chopped, lean ground beef, rolled oats, egg, garlic, minced, worcestershire sauce, milk, mrs. dash seasoning mix, ground pepper, no-salt-added tomato sauce, brown sugar, yellow mustard, cider vinegar1 hour 10 min, 16 ingredients
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