37 fat date bran Recipes

plain flour, baking soda, ground cinnamon, sugar, unprocessed natural bran, pitted dates (chopped ), vegetable oil (for example -- lite olive), low-fat milk, eggs (lightly beaten )

all-bran cereal, raisins, pitted dates, finely chopped, boiling water, flour, baking soda, salt, low-fat buttermilk, eggs, orange marmalade, unsweetened applesauce, sugar, vegetable oil, vanilla

all-bran cereal, orange juice, low-fat plain yogurt, flour, baking powder, baking soda, cinnamon, nutmeg, salt, egg, vegetable oil, vanilla, brown sugar, dates, chopped, raisins, carrots, shredded

whole wheat flour, all-purpose flour, wheat bran, baking powder, baking soda, cinnamon, dates, chopped, egg substitute (egg beaters), brown sugar , packed, vegetable oil, low-fat milk, apple, peeled & grated

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 flour (about 4 3/4 oz), all-purpose flour (about 2 1/4 oz), oats, brown sugar, wheat bran or 1 tbsp oat bran, baking soda, salt, plain fat-free yogurt or 1 cup non-fat vanilla yogurt, mashed ripe banana (about 2), egg, chopped pitted dates or 1 cup chopped dried apricots or 1 cup raisins, chopped walnuts, chopped dried pineapple or 1/2 cup dried fruit or 1/2 cup fresh blueberries, whole flax seeds, ground (it will be 3 tbsp ground) or 3 tbsp wheat germ

whole wheat flour, unbleached flour, all bran original cereal, baking soda, salt, brown sugar ( 1 1/4 cups splenda blend), natural bran, dark unsweetened cocoa powder, eggs plus 2 egg whites, unsweetened applesauce, molasses, fat free buttermilk (1 1/3 cups), raisins, chopped small dates ( or use all dates or all raisins in recipe )

plain nonfat yogurt (or, my preference, apple crumble source yogurt!) or 1/4 cup applesauce (or, my preference, apple crumble source yogurt!), splenda sugar substitute, sugar-free maple syrup, egg whites, non-fat soymilk (use enough to form a moist batter), canned crushed pineapple, all-bran cereal, whole wheat flour, baking powder, baking soda, salt, dates, chopped or 1/4 cup raisins

all-purpose flour, whole-wheat flour, unprocessed wheat bran, brown sugar, ground cinnamon, baking powder, baking soda, salt, chilled stick margarine, cut into small pieces, chopped pitted dates, vanilla low-fat yogurt, egg whites, lightly beaten, vegetable cooking spray

oat bran, chopped dates, non-fat powdered milk, molasses, water, butter, egg substitute, flour, whole wheat flour, cinnamon, baking soda, ground ginger, ground cardamom, salt

all-bran cereal, boiling water, vegetable oil, buttermilk, orange juice, dark molasses, honey, orange zest, grated, egg, all-purpose flour, whole wheat flour, baking soda, salt, dates, chopped, walnuts, chopped

honey bran muffin mix, apple butter, chopped dates, fat-free milk, egg, lightly beaten

all-bran cereal, raisins, pitted dried dates, finely chopped, boiling water, all-purpose flour , plus, all-purpose flour, baking soda , plus, baking soda, salt, low-fat buttermilk (1.5%), eggs, orange marmalade spreadable fruit, unsweetened applesauce, granulated sugar, vegetable oil , plus, vegetable oil, vanilla extract

whole wheat flour (we grind our own), all-purpose white flour, oat bran, brown sugar, baking powder, cinnamon, baking soda, banana, mashed (1/3 cup mashed ), activia cherry yogurt, egg, low-fat milk, vegetable oil, vanilla, shredded carrot, chopped dates, chopped pecans

cooking-oil spray, rolled oats, oat bran, flax seeds, whole-wheat flour, baking powder, salt, toasted sesame seeds, chopped pitted dates, tahini (sesame paste), low-fat milk, egg, honey, shredded zest from 1 lemon, fresh lemon juice

old-fashioned oats, sunflower kernels, sliced almonds, chopped dates, oat bran, bran flakes, toasted wheat germ, raisins, sugar, fat-free milk , optional

oat bran, whole wheat flour, wheat germ, oatmeal (old fashioned), baking powder, baking soda, non-fat powdered milk, chopped walnuts or pecans, salt, egg whites, canola oil, honey, vanilla, chopped dates (and or or 1 cup raisins), all-bran cereal, soaked in (cereal), skim milk (cereal soak in for 3 minutes)

whole wheat flour (about 4 3/4 oz), granulated sugar, brown sugar, wheat germ , untoasted, wheat bran (or oat bran), baking soda, ground cinnamon, salt, quick-cooking oats, chopped pitted dates, raisins, dried cranberries, low-fat buttermilk, canola oil, vanilla extract, egg, lightly beaten, water, boiling