59 wheat apricot bars Recipes

apple sauce, chopped dried apricots, raisins, sugar (can omit), sunflower seeds, sesame seeds, raw pumpkin seeds, rolled oats (not instant oatmeal), self-rising whole wheat flour (or flour +1 tsp baking soda), dry unsweetened coconut, eggs, note ii : i always add ground flax (about 2-4 tsp)

rolled oats or 2 cups quick-cooking oats, wheat germ, diced dried apricot, raisins, sunflower seeds, cinnamon, salt, melted butter or 1 tbsp mild vegetable oil, brown sugar, liquid honey, egg, lightly beaten, vanilla

rolled oats, crispy rice cereal, sesame seeds, dried apricots, raisins, protein powder, psyllium (benefiber), toasted wheat germ, brown rice syrup, peanut butter, vanilla, cinnamon

whole wheat couscous, low-fat milk, honey, vanilla, lemon , zest of, mixed chopped dried fruit (apples, apricots, raisins, dates, cherries), craisins, golden raisin, chopped roasted hazelnuts, millet, light brown sugar, cinnamon, ginger, eggs, white sugar, for sprinkling

old-fashioned oatmeal, sliced almonds, shredded coconut, loosely packed, toasted wheat germ, unsalted butter, honey, light brown sugar, lightly packed, pure vanilla extract, kosher salt, chopped pitted dates, chopped dried apricots, dried cranberries

whole wheat flour, ground flax seeds, baking soda, salt, cinnamon, nutmeg, cardamom, butter, room temp, sugar, eggs, honey, vanilla, apple, peeled and chopped (granny smith is great), raisins, dates or 1/2 cup apricot, chopped, walnuts, chopped, unsweetened coconut, oats, applesauce

old fashioned oats (for gf check pckg it hasn tsp been prepared with equipment which makes products containing gluten), cinnamon, nutmeg, brown sugar, almonds, wheat germ (leave out for gluten-free bars), dried fruit (i used apricots and cranberries), toasted seeds (i used sunflower and pumpkin), pumpkin puree (i boiled a pumpkin, skinned it and pureed it in a food processor), applesauce, honey, vanilla extract, chocolate chips

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, peanut butter, honey, rice bubbles, rolled oats, shredded wheat biscuits, desiccated coconut, dried apricot, chopped, sesame seeds, sunflower seeds, chocolate chips (optional)

butter, softened, plus extra for the pan, brown sugar, egg, or 2 small ones, baking soda, cinnamon, ground nutmeg, white flour, wheat flour, milk , or apple juice, or even orange juice, dried cranberries , i used dried cherries as that is what i had, dried apricots, finely diced , i did not have these so i used dried bananas that i crush up well, apple, peeled and diced , i did not peel it as i like the color and extra fiber

whole wheat flour, soy flour, quick-cooking rolled oats, brown sugar , packed, salt (optional), flax seeds (optional), oil or 1/2 cup butter, applesauce, apricot preserves or 1 cup your favorite preserves, nuts (optional) or 1/4 cup coconut (optional)

roasted peanuts, almonds, raisins, dried cranberries, dried apricot, sunflower seeds (raw preferred but can use roasted), oats (quick or old fashioned), puffed rice cereal (like rice crispies), smooth peanut butter, honey, pure maple syrup (or agave syrup or brown rice syrup), vital wheat gluten, vanilla

rolled oats, crispy brown rice cereal, sesame seeds, dried unsulfured apricots, raisins or 1 1/2 cups currants, nonfat protein powder, toasted wheat germ, brown rice syrup or 1 cup light corn syrup, granulated sugar, reduced-fat peanut butter, vanilla extract, cinnamon

kashi warm cinnamon oat cereal, wheat germ, brown rice flour, walnuts, pumpkin seeds, apricot, loosely chopped, raisins, cinnamon, ground, nutmeg, ground, ginger, ground, salt, pure maple syrup, fresh squeezed orange juice, almond butter, pumpkin puree

rolled oats, sesame seeds, toasted and ground, dried apricot, chopped fine, raisins, chopped fine, shredded unsweetened dried shredded coconut (i sometimes use sweetened), almonds, blanched,chopped or slivered, nonfat dry milk powder, toasted wheat germ, butter or 2 tsp margarine, white corn syrup or 3/4 cup honey, sugar, chunky peanut butter (try cashew butter!), orange extract or 1 tsp lemon extract (or vanilla), orange zest or 2 tsp lemons, rind of, chocolate chips (2 cups), paraffin wax , food grade or 3/4 cup butter

brown sugar, sugar substitute, non-fat vanilla yogurt, egg substitute, canola oil, nonfat milk, vanilla, whole wheat flour, baking soda, ground cinnamon, ground cardamom, salt, oatmeal, uncooked (old-fashioned or quick), dried apricot, diced, dried plum, diced, walnuts

old-fashioned oatmeal, sliced almonds, shredded coconut, loosely packed, toasted wheat germ, unsalted butter, honey, light brown sugar, lightly packed, pure vanilla extract, kosher salt, chopped pitted dates, chopped dried apricot, dried cranberries