301 whole raisin oatmeal Recipes

whole wheat flour, oatmeal (whole grain), brown sugar, baking powder, sea salt, cinnamon, nutmeg, ginger (fresh or powdered ), bananas, ripe & mashed (about 4 medium), applesauce, carrot, shredded, egg, butter (melted ), almonds, walnut pieces, butter (melted ), brown sugar, cinnamon, nutmeg, raisins (optional)

oatmeal, whole wheat flour, lowfat yogurt, applesauce, peanut butter, molasses, vanilla extract, baking powder, cinnamon, sunflower seeds, almonds, raisins, applesauce, ground flax seed

oatmeal, whole wheat flour, baking soda, cinnamon, unsweetened applesauce, sugar, egg white, vanilla, raisins

raisins, rum (to soak raisins) or 1/4 cup water, hot (to soak raisins), bisquick or 1 cup krusteaz baking mix, oatmeal (or combination) or 1 cup flour (or combination) or 1 cup whole wheat flour (or combination), baking soda, baking powder, cinnamon, salt, vegetable oil, milk, honey or 1/3 cup light karo syrup, papayas or 2 cups mangoes, chopped, nuts, 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.

all purpose flour ( i use bob s red mill pastry whole wheat flour or king arthur white whole wheat flour ), oatmeal ( i use old fashioned, not quick for better quality carb ), sugar ( use splenda for baking for sugar free or another type of sugar, brown etc as desired ), baking powder ( aluminum free ), raisins or dried cranberries or blueberries ( try nuts if you don tsp want the concentrated dried fruit.), fat free milk ( see note ) tepid, virgin coconut oil melted ( or olive ), egg lightly beaten , room temp ( or use egg replacer or how about unsweetend applesauce ), vanilla ( pure )

white flour, whole wheat flour, oatmeal, baking soda, salt, wheat germ, raisins, egg, safflower oil, skim milk, honey

apple butter, almond milk, pineapple juice, golden syrup, molasses, vanilla, spelt, flakes, kamut, flakes, oatmeal, oat flour, baking powder, ground flax seeds, dried figs, chopped, whole flax seed, ground pumpkin seeds (i used my coffee grinder), raisins

pumpkin, whole wheat flour, oatmeal, sugar, baking soda, cinnamon, salt, egg, butter, raisins

butter, brown sugar, white sugar, vanilla, eggs, whole wheat flour, white flour, baking powder and soda, coconut, oatmeal, rice krispies, raisins ( or any small bite dried fruit), chocolate chips, sunflower seeds, wheat germ, chopped nuts, oven 350 degrees

margarine, brown sugar, eggs, white flour, whole wheat flour, oatmeal, chopped apple, chopped dried apricots or 1 cup raisins, chopped nuts, nonfat dry milk powder, baking soda, salt, cinnamon, ground nutmeg

butter, peanut butter, brown sugar , packed, egg, beaten, vanilla, whole wheat flour, oatmeal, uncooked, wheat germ, powdered milk, baking powder, baking soda, milk, raisins

white flour, whole wheat flour, freshly ground flax seeds (i grind them in a coffee grinder), oat bran hot cereal (dry mix ), baking soda, baking powder, cinnamon, ground nutmeg, ground ginger, grated carrots or 1/2 cup carrot, canned pumpkin, raisins, sugar-free orange marmalade, sugar-free maple syrup, eggs, vanilla, skim milk, lemon juice, dry instant oatmeal

pam, kamut flour, whole wheat flour, oatmeal, yellow cornmeal, salt, stevia extract, baking powder, baking soda, silken , low-fat tofu, egg, canola oil, soy lecithin granules, peanut butter (chunky or smooth), buttermilk, carrot, minced, apple, skin on, minced, raisins

whole dried cherries, dried mixed berries, raisins, boiling water, baking soda, eggs (originally 4 whites and 5 whole, but because of the soymilk i made it with 9 whole), vanilla-flavored soymilk, whole milk, vanilla extract, white sugar, vanilla extract, ground cinnamon, grated nutmeg, ground ginger, whole wheat bread , crumbs, 1 inch cubed crusts removed. (3 slices of bread = 2 cups bread crumbs), chocolate chip, chopped & roasted walnut, all-purpose flour, oatmeal, chopped & roasted walnut, chocolate chip, caramel , bits (melting), brown sugar, butter or 4 tbsp margarine, softened

whole wheat flour, cinnamon, baking soda, salt, nutmeg, allspice, raisins, unsweetened applesauce, oil, eggs, vanilla, pecans, chopped, quick-cooking oatmeal

whole wheat flour, baking powder, wheat germ, salt, land o lakes spreadable lite canola oil butter, molasses, pumpkin, brown sugar, sugar, eggs, uncooked oatmeal, raisins, brown sugar (optional), cinnamon (optional)

whole wheat flour or 1 1/2 cups spelt flour, salt, baking soda, nutmeg, ginger, cinnamon, applesauce, brown sugar, egg, mashed bananas, old-fashioned oatmeal, walnuts, chopped (optional), raisins (optional), jam, water (if required)