30201 very berry muffins vegan Recipes

  • Very Berry Parfait
    best 4-field berry mix, frozen, vanilla yogurt and
    3 More
    best 4-field berry mix, frozen, vanilla yogurt, carnation evaporated milk (regular, 2%, and fat-free), vanilla extract, honey
    5 min, 5 ingredients
  • Chocolate Berry Tofu Cake
    very berry tofu and
    9 More
    very berry tofu, margarine, softened (reduced fat non-hydroginated works well), brown sugar, vanilla extract, all-purpose flour, unsweetened cocoa, baking powder, baking soda, cinnamon, semi-sweet chocolate chips
    50 min, 10 ingredients
  • Very Berry Yogurt Smoothie
    lowfat blueberry frozen yogurt and
    2 More
    lowfat blueberry frozen yogurt, frozen mixed berries (strawberry, raspberries, blueberries), milk
    5 min, 3 ingredients
  • Very Berry Pie
    cool whip lite, divided and
    5 More
    cool whip lite, divided, reduced fat graham cracker crust (8 inches), frozen mixed berries, thawed (blackberries, raspberries, blueberries), sugar substitute, nonfat milk, sugar-free instant white chocolate pudding mix
    15 min, 6 ingredients
  • Very Berry Tarts
    vanilla low-fat yogurt, grated lemon rind and
    4 More
    vanilla low-fat yogurt, grated lemon rind, frozen fat-free whipped topping, thawed, triple berry curd, phyllo shells (such as athens), grated lemon rind (optional)
    6 ingredients
  • Berrie Muffins
    oats, all-purpose flour, whole wheat flour, brown sugar and
    6 More
    oats, all-purpose flour, whole wheat flour, brown sugar, baking powder, salt, flax seed, soy milk, unsweetened applesauce, frozen berries
    10 ingredients
  • Berry Muffins
    flour, sugar, baking powder, salt, eggs, oil and
    4 More
    flour, sugar, baking powder, salt, eggs, oil, melted butter, milk, vanilla extract, berries, fresh or frozen
    40 min, 10 ingredients
  • Berry Muffins
    flour, sugar, baking powder, salt (optional) and
    6 More
    flour, sugar, baking powder, salt (optional), milk (60 ml of powder, if used), margarine (melted ), egg, vanilla (optional), mixed berries (about), grain cereal (optional)
    45 min, 10 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
  • Vegan Banana Blueberry Muffins
    very ripe bananas, mashed, white sugar, baking powder and
    6 More
    very ripe bananas, mashed, white sugar, baking powder, salt, all-purpose flour, whole wheat pastry flour, egg replacer (dry ), water, blueberries
    30 min, 9 ingredients
  • Very Berry Smoothie for Breastfeeding Moms Very Berry Smoothie for Breastfeeding Moms
    ripe banana, vanilla-flavored soymilk and
    2 More
    ripe banana, vanilla-flavored soymilk, frozen mixed berries (with blueberries, raspberries, and strawberries), honey
    2 min, 4 ingredients
  • Very Berry Cream Cups (Sandra Lee) Very Berry Cream Cups (Sandra Lee)
    store bought sponge cake dessert cups and
    5 More
    store bought sponge cake dessert cups, vanilla pudding snack cups, frozen mixed berries, thawed, fresh boysenberries, for garnish, strawberry syrup
    8 min, 6 ingredients
  • Very Berry Cookies Very Berry Cookies
    butter, granulated sugar, egg yolk, vanilla, lemon juice and
    7 More
    butter, granulated sugar, egg yolk, vanilla, lemon juice, flour, baking powder, baking soda, salt, fresh strawberries chopped into very small pieces, fresh strawberries, each sliced into 4 slices, blueberries sliced in half
    20 min, 12 ingredients
  • Berry Brownie Sundae Berry Brownie Sundae
    brownie (2 oz.) and
    4 More
    brownie (2 oz.), very berry ice cream or raspberry-blueberry sorbet, deep, dark chocolate sauce, cream, semisweet chocolate curls
    5 ingredients
  • Berry Muffins (Biscuit Mix) Berry Muffins (Biscuit Mix)
    biscuit mix (see ), low-fat buttermilk, vanilla extract and
    5 More
    biscuit mix (see ), low-fat buttermilk, vanilla extract, sugar, vegetable oil, egg, berries (fresh or frozen blueberries, raspberries etc), coarse sugar , crystals for sprinkling (i use sugar in the raw from its dispenser.)
    30 min, 8 ingredients
  • Berry Muffins Berry Muffins
    flour, sugar, baking powder, salt, eggs, oil and
    4 More
    flour, sugar, baking powder, salt, eggs, oil, melted butter, milk, vanilla extract, berries, fresh or frozen
    10 ingredients
  • Very Corn Muffins Very Corn Muffins
    corn muffin mix, egg, milk, creamed corn
    30 min, 4 ingredients
  • Healthy Vegan Berry Muffins Healthy Vegan Berry Muffins
    ground flax seeds, water, whole wheat flour, spelt flour and
    8 More
    ground flax seeds, water, whole wheat flour, spelt flour, oat flour, baking powder, baking soda, artificial sweetener (i use sucanat), almond milk, applesauce (you can use pumpkin, fig or prune puree as well), vanilla extract, berries (frozen )
    30 min, 12 ingredients




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