86 whole wheat no milk Recipes

whole wheat flour, all-purpose flour, rolled oats, cornmeal, granular no-calorie sucralose sweetener (e.g., splenda ), salt, baking powder, baking soda, ground cinnamon, egg whites, plain nonfat yogurt, skim milk, water

whole wheat flour, rolled oats, powdered milk, egg, beaten, vegetable oil, water, strained baby food (, any flavor, all natural and no preservatives )

no-stick cooking spray, all-purpose flour, whole wheat flour, white sugar, salt, pumpkin pie spice, baking powder, baking soda, ground cinnamon, ground nutmeg, pumpkin puree, milk, eggs, beaten, maple syrup, quick-cooking rolled oats

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.

fiber 1 cereal , original, unsweetened applesauce, nonfat milk, egg whites (i use liquid ), all-purpose flour, whole wheat flour (or you can even use all whole wheat and no white flour), baking powder, ground cinnamon, baking soda, salt, toasted wheat germ (optional), blueberries (fresh or frozen )

plain whole-milk greek yogurt (such as fage total classic), lemon juice, ground cumin, crushed red pepper, chopped cooked chicken, chopped red bell pepper (about 1 large), chopped pitted green olives (about 20 small), diced red onion, chopped fresh cilantro, no-salt-added chickpeas (garbanzo beans), rinsed and drained, whole wheat pitas, cut in half, bibb lettuce leaves, thick) slices tomato, cut in half

skim milk, reduced-fat margarine, softened, self-rising flour, instant yeast, sugar and sucralose blend for baking (such as splenda blend), water, egg, beaten, whole wheat flour, fat-free cream cheese, softened, very ripe bananas, mashed, chopped pineapple, pineapple extract, granular no-calorie sucralose sweetener (such as splenda ), reduced-fat margarine, softened, sugar, skim milk

whole wheat flour, baking soda, splenda granular, no calorie sweetener, skim milk, egg beaters egg substitute, vanilla extract, cinnamon

whole wheat flour, yellow cornmeal, sugar, baking powder, salt, light soy milk, flax seed , milled, applesauce , no sugar added, honey, creamed corn, eggs

fresh cranberries (no need to thaw) or 2 1/2 cups frozen cranberries (no need to thaw), fresh blueberries (no need to thaw) or 1 cup frozen blueberries (no need to thaw), white sugar, brown sugar, vegetable oil, milk, orange zest, vanilla, eggs, whole wheat flour, white flour, baking soda, salt, ground cinnamon, baking powder, chopped walnuts

peanut butter (used part commercial & part homemade no salt), butter melted, whole eggs, sugar, milk, spent-grain (from rye stout), whole wheat flour (5 oz), white whole wheat flour (5 oz), baking soda, salt (sea , fine), vanilla, chocolate chips, dark

splenda sugar substitute, cornstarch, ground cinnamon, water, fresh fruit (no sugar added) or 3 cups frozen fruit (no sugar added), splenda sugar blend for baking, butter, nonfat milk, vanilla extract, whole wheat flour, baking powder, salt

sweet potato, russet potatoes or 2 medium idaho potatoes, whole wheat flour, divided , plus additional flour for dusting on hands and cookie sheets, whole wheat flour, divided , plus additional flour for dusting on hands and cookie sheets, olive oil flavored cooking spray, yellow onions or 1 medium white onion, diced, stalk celery, diced, carrots, diced, lean ground turkey breast, skim milk, no-salt-added crushed tomatoes, tomato paste, fresh basil, minced, sea salt & freshly ground black pepper, to taste (optional)

extra large egg (or 1 regular egg and 1 egg white), brown sugar , tightly packed, white sugar, canola oil, almond butter, no-sugar-added apple pie filling, pureed (or no sugar apple puree), buttermilk (or 1 cup nonfat milk with 1 tbsp lemon juice), vanilla extract, orange , zest of, zucchini, grated (about 2 large zucchinis), carrot, grated (about 2 medium sized carrots), apple, grated, dried cranberries (or 1 cup mixed dried fruit, i like cranberries, chopped figs and currants), whole wheat flour, oat bran, ground cinnamon, allspice, baking soda, kosher salt

rolled oats , and grain mix, cracked wheat, whole wheat flour, macadamia nuts (roughly chopped ), raw flaked coconut, dried pineapple (roughly chopped ), hulled sunflower seeds, flax seed meal, golden flax seed, coconut milk, canola oil, pure maple syrup (no sub), pure natural honey, pure vanilla extract, pure coconut extract, pure pineapple extract, kosher salt

unsweetened cocoa powder, rice bran, psyllium, husk, chopped hazelnuts, whole wheat flour, yeast, scoop whey protein powder (20 g), baking powder (no sodium), nonfat milk, egg whites, papayas, pumpkin (canned ), endive, whole egg, canola oil, almond extract, vanilla extract, salt, stevia, capsule zinc , 15 mg

turkey sausage , bulk (found mine in freezer section), olive oil, yellow onion, chopped, green bell pepper, chopped, garlic cloves, minced, whole tomatoes (no salt added), low-fat milk, macaroni, uncooked (ronzoni whole wheat pasta), chili powder, salt (optional)

all-purpose flour, whole wheat pastry flour, baking powder, baking soda, salt, cinnamon, brown sugar, canola oil, egg, egg white, low-fat buttermilk (or 3/4 cup milk with 3/4 tbsp lemon juice if no buttermilk) or 3/4 cup fat-free buttermilk (or 3/4 cup milk with 3/4 tbsp lemon juice if no buttermilk), melted butter (i use smart balance spread), vanilla extract, blueberries, chopped macadamia nuts, unsweetened coconut, brown sugar, all-purpose flour, canola oil, chopped macadamia nuts