18 buttermilk wheat no Recipes

cornmeal, whole wheat pastry flour, sugar, baking powder, baking soda, fat-free buttermilk or 1 1/2 cups low-fat buttermilk, beaten egg whites, corn kernel (frozen or fresh thawed ), shredded nonfat cheddar cheese, chopped fine jalapeno pepper

whole wheat flour, all-purpose flour, white sugar, baking powder, baking soda, salt, buttermilk or 1 1/2 cups soured milk, molasses, cooking oil

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.

whole wheat pastry flour, all purpose flour, baking powder, baking soda, salt, blueberries, splenda no calorie, egg, vanilla extract, applesauce, buttermilk

white sugar, warm water (100 degrees f/40 degrees cup), active dry yeast, instant mashed potato flakes, whole wheat flour, unbleached all-purpose flour, warm buttermilk (no more than 110 degrees f/45 degrees cup), butter, softened, white sugar, salt, egg, vegetable oil , or as needed, melted butter (or as needed), divided

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)

white flour (or combination no more than 1/2 cup of the last two!) or 2 -2 1/4 cups wheat flour (or combination no more than 1/2 cup of the last two!) or 2 -2 1/4 cups oatmeal (or combination no more than 1/2 cup of the last two!) or 2 -2 1/4 cups cornmeal (or combination no more than 1/2 cup of the last two!), milk (etc.) or 1 cup juice (etc.) or 1 cup yoghurt (etc.) or 1 cup soy (etc.) or 1 cup butter (etc.), eggs or 1 1/2 tsp soy flour, fat (oil , butter, peanutbutter...), artificial sweetener (or less, white or brown sugar, honey or maple syrup -- if using the last two decrease liquid by 1/2), baking powder (if using more than 1 cup extras increase to 3 tsp), salt, raisins (or other flavor chips...) or 1 -1 1/2 cup nuts (or other flavor chips...) or 1 -1 1/2 cup dried fruit (or other flavor chips...) or 1 -1 1/2 cup bananas (or other flavor chips...) or 1 -1 1/2 cup zucchini (or other flavor chips...) or 1 -1 1/2 cup chocolate chips (or other flavor chips...)

bananas, mashed (about 1 cup/250 ml), no sugar added apple butter (60 ml), vanilla (5 ml), splenda brown sugar (30 ml), low-fat buttermilk (175 ml), vegetable oil (30 ml), whole wheat flour (375 ml), baking soda (10 ml), salt (2 ml), oat bran (60 ml), freshly grated nutmeg , to taste, ground allspice (1 ml), blueberries (fresh or still frozen (125 ml)

oat flour (i blend about five cups of old-fashioned oats in the vita-mix and this makes exactly three cups of f), baking powder, cinnamon , to taste, salt, eggs, separated, milk (or butter , or a mix of kefir and , or anything you feel like), canola oil or 1/2 cup vegetable oil, vanilla, sugar or 3 tbsp other artificial sweetener

whole wheat flour, oats, baking powder, baking soda, salt, cinnamon, unsweetened applesauce, low-fat buttermilk, canola oil, egg, lightly beaten, blueberries (fresh or frozen )

water , filtered warmed to about 110 f, water , filtered warmed to about 110 f, buttermilk , no sodium filtered warmed to about 100 f, vinegar (cider or white wine), extra virgin olive oil, egg, whole wheat pastry flour, whole wheat bread flour, potato flour, granulated sugar, ascorbic acid, onion powder, granulated, bread machine yeast

eggs, whole wheat flour, all-purpose flour, buttermilk, vegetable oil, baking powder, salt, low-fat granola, unsalted butter (optional), sugar-free honey (optional), natural no-sugar-added peanut butter (optional)

active dry yeast, warm water (110* - 115*f), unbleached flour or 2 cups all-purpose flour, whole wheat flour, sugar, salt, shredded reduced-fat sharp cheddar cheese (4 oz.), buttermilk, at room temperature, egg whites

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

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

whole wheat flour, splenda granular (no calorie artificial sweetener ), natural bran, pack pumpkin, low-fat buttermilk, eggs, oil, water, baking soda, salt