74 wheat date nut Recipes

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

amish starter, vegetable oil, eggs, white sugar, cinnamon, salt, baking soda, baking powder, vanilla extract, maple extract, all-purpose flour, whole wheat flour, old fashioned oats, raisins, dates, chopped, shredded coconut, pecans, chopped

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.

honey , the stronger and richer,the better (buckwheat, or other dark colored raw preferred), applesauce, butter or 1/2 cup margarine (can be replaced by an additional 1/2 cup applesauce to reduce fat), ground cinnamon, grated nutmeg, ground allspice, ground cardamom, pumpkin pie spice (optional), salt (optional), old fashioned oats (the coarser the better), toasted wheat germ, wheat bran (optional), sliced almonds, pecan pieces, walnut pieces or 2 cups other nuts, of choice may be added or substituted, unsweetened dried shredded coconut, divided (preferably strips, not flakes ), dried cranberries, dried sour cherries, raisins or 1 cup dried currant, dried apricot, cut into 3/8 inch chunks, dried pineapple, cut into 3/8 inch chunks, dried dates or 1 cup dried banana chips (or both)

old fashioned oats(not quick cooking ), wheat germ, brown sugar (this can be omitted, if you want), salt, light cooking oil, nuts (sliced almonds, pecans, wal , cashews, pea , hazel , macadamia , pistachios, etc, chopped, pine or sunflower or pumpkin seeds or kernels), dried fruit (banana chips, apples, pineapple, mango, currants, raisins, cranberries, blueberries, dates, etc, or coconut), lemon or orange zest, vanilla or almond extract, cinnamon or nutmeg(if desired, depending on add ins used), honey, water, divided

canola oil, chopped nuts, any dried fruit or 1 cup raisins or 1 cup dates or 1 cup dried cranberries, coconut, rolled oats, crushed fruit , pulp and juice (you can use bananas, strawberries, peaches, mangoes, pineapple, applesauce etc.), salt, vanilla, cinnamon, whole wheat flour

rolled oats, wheat bran or 1/2 cup oat bran, wheat germ, walnuts, chopped, pecans, chopped, sunflower seeds (use all raw nuts, seeds and wheat germ), raisins (i use a mix of thompsons and golden), pitted dates, chopped, cinnamon, maple syrup

all-purpose flour, whole wheat flour, brown sugar, white sugar, baking soda, salt, ground cinnamon, grated orange rind, buttermilk, shredded apples, shredded carrots, flaked coconut, chopped dates (or a mix of dates and figs), chopped nuts, your choice, vegetable oil, beaten eggs, vanilla

butter, room temperature, brown sugar, honey, egg, water, whole wheat flour (all-purpose is good too), salt, baking soda, rolled oats (aka oatmeal), chopped dates (optional) or figs (optional) or raisins (optional) or currants (optional) or chocolate chips (optional) or chopped nuts, etc (optional)

old fashioned oats, old fashioned rolled barley, old fashioned rolled wheat, old fashioned rolled rye meal, rice, flakes, spelt, flakes, rolled soybeans, mixed seeds (pumpkin, sunflower, soja, pignolia or others), millet, flakes, wheat germ, wheat bran, oat bran, raisins, cranberries, dried fruit (e.g. pineapple, melon, mango, coconut and others), walnuts or 1 other nuts or 1 tsp sesame seeds, spelt or 1 tsp rye meal or 1 tsp millet, germ, dried fruits (plums, apricot, fig, date, apple or others), flax seed , grind coarsely, low-fat milk, corn flakes

canola oil, sucanat or brown sugar, apple juice, chopped dates, peanut butter, ground flax seed, water, whole wheat flour, millet flour , or any other flour you have, baking powder, cinnamon, nutmeg, granola (homemade with fruit, nuts, wheat germ, and flax is best), dried fruit (if not included in granola)

crushed pineapple, cranberry juice blend, ground cinnamon, ground nutmeg, bulgur wheat, chopped peeled golden delicious apples, lemon juice, dried sweetened cranberries , dried currants, and chopped dates, chopped pecans

flour (i prefer white whole wheat), baking soda, salt, cinnamon, nutmeg, olive oil, date syrup, eggs, beaten, mashed ripe banana, water, chopped walnuts or 1/4 cup pecans

wheat, barley, millet, oats (cereal), indian chickpeas (gram ), corn, soybeans, sugar or honey, cold milk or water, dried fruits or raisins or dates or walnuts or almonds or nuts, etc

old fashion oatmeal, raw wheat flakes, raw buckwheat flakes, raw barley, raw sesame seeds, raw sunflower seeds, raw pumpkin seeds, raw wheat germ, raw chopped nuts (cashews, brazil nut, walnuts, almonds), brown sugar, water, canola oil, buckwheat honey, molasses, salt, vanilla, banana chips, flaked coconut, dried fruits (raisins, golden raisins, cranraisins, diced dates, chopped apricots, apples, chopped pineapple, chop)

natural bran, cracked wheat, milk, vegetable oil, crushed pineapple, whole wheat flour, wheat germ (or flax), baking soda, baking powder, cinnamon, nutmeg, eggs, molasses, brown sugar, vanilla, raisins (or dates or dried apricots), sunflower seeds (or nuts)

rolled oats (old fashioned oats), wheat bran, sunflower seeds, walnuts (chopped ), pecans (chopped ), almonds (chopped ), macadamia nuts (chopped ), canola oil (or preferably macadamia nut oil), maple syrup, honey, vanilla, dried apples (chopped ), raisins, dried blueberries, dates (optional, chopped )

cracked wheat, pearl barley, wheat berries, sumac , or lemon juice, chopped mint, chopped parsley, chopped cilantro, scallions, chopped, fennel, diced, garlic, chopped, chopped capers, date syrup , or honey, pomegranate syrup, extra-virgin olive oil, chopped dried figs, seeded and quartered red grapes, cumin powder, coriander powder, pine nuts