61 your fruit nut Recipes

rolled oats, all-purpose flour, brown sugar , packed, ground cinnamon, ground ginger, vegetable oil, orange juice, pure maple syrup, diced dried apricot, diced dried cranberries, chopped nuts (your preference)

all-purpose flour, sugar, baking powder, salt, butter or margarine, your choice: nuts , dried fruit bits, raisins, mini chocolate chips, eggs, divided, evaporated milk, vanilla, milk

old fashioned oats, soymilk (vanilla is esp. good) or 3/4 cup other non-dairy milk substitute (vanilla is esp. good), raisins (more or less , according to your preference), orange zest, finely grated, ground cinnamon, raw sunflower seeds (if you like them, adds a delicious crunch) or 2 -3 tbsp roasted sunflower seeds (if you like them, adds a delicious crunch), granny smith apples or 1/2 large granny smith apple, chopped, other dried fruit or nuts, of your choice

unsalted butter, vegetable shortening, brown sugar, granulated sugar, vanilla extract, salt, cider (or white vinegar), egg, baking soda, white whole wheat flour , king arthur brand recommended, quick-cooking rolled oats, semi-sweet chocolate chips (or a mixture of your favorite chips, nuts and dried fruit)

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, softened, brown sugar, eggs, vanilla, whole wheat flour, baking powder, baking soda, rolled oats, dried fruits (mix and match: dried cranberries, cherries, raisins, dried apricots -snipped), dried banana chips, broken up, chopped nuts (your choice )

all-purpose flour, margarine, melted (or butter), pecans, chopped (or your favorite type of nut), cream cheese, powdered sugar, cool whip, like topping, blueberry pie filling (or your favorite flavor ) or 2 cups fresh fruit

flour, sugar, baking powder, salt, salad oil, milk, egg, chopped nuts (your choice )

eggs, well beaten, granulated sugar, unsalted butter, lemon juice, raisins, chopped nuts (your choice ), shredded coconut, pure vanilla

lukewarm water (or other liquid, see below ), cooked grain (optional, see below ) or mashed potatoes (optional, see below) or mashed squash (optional, see below), sugar (optional, or other sweetener, see below), olive oil (optional, or other fat, see below ), salt, yeast (or 2 packages), flour, nuts (optional, 2-8 tsp) or dried fruits (optional, 2-8 tsp), flour, flour (or more as needed)

butter or 1/2 cup peanut, oatmeal, sweetened condensed milk, nuts (wal , sunflower seeds, pecans) or 4 cups chocolate chips (and other baking chips) or 4 cups coconut or 4 cups dried fruit (raisins, cherries, mangoes)

oranges, peeled and segmented, tangerines, peeled and segmented, apples, of your choice cored and sliced, lemon juice , to sprinkle on apples to prevent browning, green seedless grape, red seedless grapes, peaches, skinned, pitted and sliced, fresh mint sprig (to garnish ), freshly squeezed orange juice, plain yogurt, orange flower water (optional), chopped pistachio nuts

crescent rolls (3 cans of 9 , pillsbury is fine for this), plum preserves (or you can use raspberry or your favorite jam), granny smith apple, diced very fine, pear, diced very fine, pecans, chopped fine (half for the filling and half for a garnish), cream cheese (1 container of soft spreadable ), raisins (optional, and fine chopped ), lemon juice, honey (warmed up ), powdered sugar, lemon juice (just enough to moisten the sugar for a glaze)

cake mix (pick whatever type you want!), butter, eggs, quick-cooking oats (not instant ), any desired flavoring, : (1 cup total just mix and match how you d like), chocolate chips (white , milk, semisweet, chunks etc), baking chips (peanut butter, butterscotch, etc), candy , pieces (m&ms, reeses, heath, etc), chopped nuts, dried fruit , pieces, sweetened flaked coconut

kashi golean crunch cereal, dry-roasted soy nuts, dried cranberries (substitute any fruit you like), marshmallows, butter or 4 tsp margarine, don tsp omit this even to save the fat content, vanilla

fruitcakes get an awful lot of bad press , especially the mass produced varieties, but a rich homemade version can be incredibly delicious., fruitcake is a mixture of fruits and nuts with just enough batter to hold them together. when wrapped in cloth and foil, saturated with alcoholic liquors regularly, and kept in in tightly closed tins, a fruitcake may be kept for months or even years, have it your way ..., if there are certain fruits you don tsp like , you can always include more of another, or some of your own favorites. dried fruits cooked in juice can take the place of candied fruits, and seeds can replace nuts. to convert a favorite dark fruitcake recipe to a light fruitcake, leave out the dark spices, use light colored fruits (golden raisins, dried apricots, etc.), and replace dark corn syrup or molasses with light corn syrup

uncle ben s converted brand rice, butter, water or 3 cups chicken broth, total of your favorite dried fruits (i use pine nuts, apricots, slivered almonds, currants and golden raisins) or 2 cups nuts, chopped into small pieces customize this part as you wish (i use pine nuts, apricots, slivered almonds, currants and golden raisins)

canola oil, honey, old fashioned oats, wheat germ, assorted nuts (almonds, walnuts, or your favorite), assorted dried fruit (apricots, raisins or your favorite)