18 oatmeal no flour raisins Recipes

oatmeal, nuts, raisins, baking powder, salt (optional), milk, honey, eggs (lighty beaten), vegetable oil

butter, oatmeal, sugar, brown sugar, vanilla, eggs, beaten, cinnamon, dried dried craisin, chocolate-covered raisins (i used chocolate covered pomegranates)

oats (not instant ), whole-wheat flour, fiber 1 bran cereal (original), ground to a breadcrumb-like consistency in a blender or food processor, splenda no calorie sweetener (granulated ), gerber peaches (or another brand of pureed peaches, found in the baby food aisle), canned pure pumpkin, fat-free liquid egg substitute (like egg beaters original), golden raisins, ocean spray craisins (original), brown sugar, not packed, coffee-mate sugar free french vanilla powdered creamer, baking powder, cinnamon, salt

crisco original no-stick cooking spray, crisco butter flavor all-vegetable shortening or 1 stick crisco baking sticks butter flavor all-vegetable shortening, dark brown sugar , firmly packed, honey, egg, vanilla, pillsbury best all purpose flour, ground cinnamon, baking soda, salt, rolled oats, quick, raisins, pecans, coarsely chopped

butter, brown sugar , firmly packed, coconut, white sugar, vanilla extract, eggs, flour, baking powder, baking soda, salt, quick-cooking oatmeal, pecans, chopped

crisco original no-stick cooking spray, crisco butter flavor all-vegetable shortening or 3/4 stick crisco baking sticks butter flavor all-vegetable shortening, brown sugar , firmly packed, egg, milk, vanilla extract, white lily enriched bleached all purpose flour, baking soda, salt, ground cinnamon, old fashioned oats, raisins, walnuts, coarsely chopped

unsalted butter, softened (no substitutes), brown sugar, egg, vanilla extract, all-purpose flour, baking soda, cinnamon, salt, rolled oats (not instant ), chocolate chips, raisins (i use raisinets to increase the chocolate fix idea in this recipe)

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.

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...)

whole wheat flour, dry oatmeal, powdered milk (or add milk to wet mix instead), sugar, salt, baking powder, powdered eggs (in dry mix ) or 1 egg (added into wet mix), mashed fruit or 1 cup bananas or 1 cup applesauce or 1 cup yogurt or 1 cup mashed pumpkin or 1 cup zucchini or 1 cup carrots or 1 cup beans or 1 cup potatoes or 1 cup peanut butter, oil (if using peanut butter above do not add in extra ), water (or milk if no powdered milk in dry mix), vanilla, raisins or 1 cup chocolate chips or 1 cup dried apples, slices or 1 cup banana chips or 1 cup blueberries or 1/2 cup nuts, egg (in wet mix if no powder in dry mix), sugar (if mashed fruit or additive is not sweet), cinnamon or 1 tsp pumpkin pie spice, cocoa powder, molasses

butter, melted, sugar, vanilla, salt, baking soda, eggs, beaten (just drop them in a glass and whip with a fork), raisins (regular or golden ), flour (no need to sift), oatmeal, ground (measure before grinding)

applesauce, no calorie splenda, blackstrap molasses, eggbeater egg substitute, vanilla extract, oat flour, baking soda, rolled oats, raisins

brown sugar , firmly packed, granulated sugar, apple butter or 3/4 cup applesauce, egg whites or 1 egg, nonfat milk, vanilla, all-purpose flour, baking soda, ground cinnamon, salt (optional), ground nutmeg (optional), quaker oats (quick or old fashioned, uncooked), diced dried mixed fruit or 1 cup raisins

organic yogurt (flavoring is your choice, but i use the vanana from trader joe s), organic bananas (i used very ripe ones, like the type you d use for banana bread. i find they have great flavor), organic eggs, organic milk (i use low fat ), honey, whole wheat flour, baking powder, baking soda, oats, organic raisins

all-purpose flour, rolled oats or 2 2/3 cups quick oats, brown sugar, white sugar, chopped nuts or 1/2 cup chocolate chips, raisins (or any kind of dry fruit), baking powder, baking soda, nutmeg, salt, olive oil (or canola oil), no-cholesterol egg substitute (or 3 egg whites plus 6 tbsp of extra liquid), water, vanilla

rolled oats, whole wheat flour, apple juice (no sugar), cinnamon, raisins, vanilla, warm water, mashed bananas, dried apple, chopped, mixed fruit, diced, walnuts, chopped