184 white whole wheat blueberry Recipes

raisin bran cereal or cinnamon cluster raisin bran, flour- white whole wheat for healthier, sugar or splenda for sugar free, baking soda, eggs or egg substitute, oil- i use light olive, buttermilk, i use low fat, mixed berries , thaw if frozen- not in juice, fresh berries ( raspberries or blueberries etc. or mixed )

crushed pineapple, light sour cream, egg, melted butter, flaked coconut (optional), flour (can be part white whole wheat), sugar, ground flax seeds, oatmeal, baking powder, cinnamon, nutmeg, salt, blueberries (fresh or frozen or could sub raspberries or blackberries), chopped pecans (macadamia nuts are great)

whole wheat flour, wheat bran, honey, baking powder, salt, bananas, skim milk, whole eggs, egg white, vanilla, blueberries

whole wheat flour, wheat bran, baking powder, salt, bananas, skim milk, whole eggs, egg white, vanilla, blueberries

whole wheat pastry flour, oat bran or 1 cup wheat bran, sugar, skim milk, orange marmalade, reduced fat margarine or 1/4 cup light butter, melted, egg whites, lightly beaten (or 2 equivalent in egg beaters egg substitute), vanilla extract, chopped toasted pecans, blueberries (optional)

whole wheat flour, wheat bran, baking powder, salt, very ripe bananas, milk, egg (i used 2 1/2 whites), blueberries (can be added-in as well, possibly a few tbsp sugar or honey if bananas are not sweet enough-the ripe) or raisins (can be added-in as well, possibly a few tbsp sugar or honey if bananas are not sweet enough-the ripe) or chopped pineapple (can be added-in as well, possibly a few tbsp sugar or honey if bananas are not sweet enough-the ripe)

whole wheat flour, wheat germ, baking soda, egg whites, buttermilk (i use warm almond milk with 2 tsp lemon juice), unsweetened applesauce, sugar substitute (if using stevia, you only need a little), vanilla, cinnamon, blueberries

whole wheat bread, egg white, vanilla extract, cinnamon, light n fit nonfat vanilla, blueberries

whole wheat flour, all-purpose flour, oat bran, baking powder, baking soda, salt, eggs, egg white, buttermilk, brown sugar , packed, oil, mashed banana, frozen blueberries, granola cereal

whole wheat flour, flax meal, egg whites, almond butter, bananas, blueberries, strawberries

whole wheat flour, all-purpose flour, baking powder, salt, buttermilk, expellor-pressed coconut oil, room temperature (or vegetable oil), agave nectar (or honey), egg yolks, egg whites, blueberries, quartered strawberry, no-sugar added strawberry preserves, orange juice, orange liqueur (optional), cream (recommend homemade)

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.

vegetable-oil cooking spray, whole-wheat pancake mix, skim milk, egg (for 33 mg less cholesterol, 0.5 g less saturated fat and 65 mg more omega-3 fatty acids, look for omega-3 specialty s such as land s best.), maple syrup, frozen blueberries or frozen strawberries, thawed (optional), reduced-fat (30 or 40 percent ) center-cut bacon, vegetable-oil cooking spray, egg whites (or 1/2 cup egg substitute), whole eggs (for cholesterol and saturated fat savings, use eggland s best.), nonfat milk, black pepper, onion powder (optional)

egg whites, cinnamon , to taste, sugar substitute , to taste (optional), nonfat milk (optional), strawberries, cleaned,hulled,coarsely chopped (must be fresh!), blueberries (fresh or frozen ), cinnamon , to taste, sugar substitute , to taste (optional), whole wheat bread (optional)

fresh or frozen blue berries, water ,if using fresh berries, fresh lemon juice, grated lemon zest, dark honey, light molasses, peeled and diced sweet potato , or 1/4 cup canned pumpkin puree, plain all purpose flour, whole wheat flour, cornmeal ,preferably stone-ground, baking powder, salt, ground ginger, cinnamon, plain soy milk, olive oil, egg white

part-skim ricotta cheese, grated lemon zest, black pepper, whole wheat tortillas, cooked lean ham, in strips, fresh blueberries

wheat bran, whole wheat flour, applesauce, white grape juice, baking soda, salt, splenda sugar substitute, fruit (use apples & cranberries, blueberries & peaches, raisins or other dried s)

sugar, soft butter or 1/4 cup margarine or 1/4 cup vegetable shortening, egg, nonfat milk (depending upon how healthy you like to be!) or 1/2 cup low-fat milk (depending upon how healthy you like to be!) or 1/2 cup whole milk (depending upon how healthy you like to be!), all-purpose white flour (whatever) or 2 cups whole wheat flour (whatever) or 2 cups whole grain flour (whatever), baking powder, salt (optional), blueberries, cinnamon, sugar, cinnamon, soft butter (not vegetable shortening here) or 1/4 cup margarine (not vegetable shortening here)