In this show i make some Spelt flour Blueberry Muffins. Hope you enjoy
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www.NewSecretRecipes.com Stop waiting on those long lines at restaurants to pay for dishes you can quickly make in your own kitchen! Re-create your favorite restaurant dishes at home for a fraction of the cost by following these easy step-by-step instructions. Get kudos and praise from…
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www.NewSecretRecipes.com Stop waiting on those long lines at restaurants to pay for dishes you can quickly make in your own kitchen! Re-create your favorite restaurant dishes at home for a fraction of the cost by following these easy step-by-step instructions. Get kudos and praise from…
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Recipe here: www.joyofbaking.com Stephanie Jaworski of Joyofbaking.com demonstrates how to make Pumpkin Muffins. These muffins contain whole wheat flour, bran, pumpkin puree, raisins, and yogurt (or buttermilk) which are all good things for our bodies as is the use of oil instead of butter. Each Pumpkin Muffin has about 200 calories and is a good source of fiber and Vitamin A.
www.suprememastertv.com Today, here in New Zealand, we’re going to make Banana Butterfly Cakes
Hi, I’m Stephanie Gallagher, the Iron Chef Mom (www.theironchefmom.com), and today, we’re making whole grain chocolate chip muffins. Let’s get started. For this recipe, you will need 1/2 cup milk (low-fat is okay) 1/2 cup canola oil 1/3 cup honey 1 large egg 1 cup all-purpose flour 1-1/2 cups whole wheat pastry flour 1/2 cup natural bran (not bran cereal) 1 Tbsp. baking powder 1/4 tsp. kosher salt 1/3 cup brown sugar 1/2 tsp. cinnamon 1 cup chocolate chips Preheat the oven to 400 degrees. Pour the milk into a mixing bowl. Add the oil, honey and egg. Whisk the wet ingredients together until well combined. Pour the flour into a separate mixing bowl. Add the whole wheat pastry flour, the bran, baking powder, kosher salt and brown sugar. Now add the cinnamon and mix well. Add the chocolate chips, and stir them in. Pour the wet ingredients into the dry, and mix until just combined. Don’t overmix the batter, or your muffins will turn out tough. Line a muffin tin with paper cups or grease it and fill the muffin cups three-quarters of the way. I like to use an ice cream scoop for this. Bake the muffins for 15-20 minutes, until golden brown and cooked through. And here are your whole grain chocolate chip muffins. Thanks for watching. For more recipes like this one, join me at www.TheIronChefMom.com .
Tags: baking, breakfast, Cooking, dessert, food kitchen, lunch, Muffins, oatmeal, soy milk, vegan, vegan recipes
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Eat cupcakes and wear skinny jeans! 
BUY MY BOOK! www.thestylediet.com DAILY VLOG CHANNEL http BLOG www.annasaccone.com TWITTER http FACEBOOK www.facebook.com ASK ME ANYTHING! www.formspring.me RECIPE: (Cupcakes) Ingredients: 1 tablespoon apple cider vinegar 1 and 1/2 cups almond milk 2 cups all-purpose flour 1 cup white sugar (I used caster sugar) 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 cup coconut oil, warmed until liquid (I used walnut oil) 1 and 1/4 teaspoons vanilla extract 1. Preheat the oven to 350 F or 175 C. Line 2 muffin tins with 18 cupcake cases. 2. In a smaller bowl, measure the apple cider and almond milk into it and leave it to curdle for about 5 minutes. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In the separate smaller bowl, whisk together the almond milk mixture, coconut oil and vanilla. Pour the wet ingredients into the dry ingredients and mix together until blended. Spoon evenly into the prepared cases. 3. Bake in the preheated oven for 15-20 minutes, or until the tops spring back when lightly pressed. Cool in the pan before setting on a wire rack. When cool, arrange the cupcakes on a serving platter and frost with desired frosting. (Frosting) Ingredients: 1 cup soya butter 3 and 1/2 cups powdered sugar 1 and 1/2 teaspoons vanilla extract 1/4 cup soy milk (in my opinion this is NOT needed! It will make it too runny!) Beat everything together until well-combined and fluffy.
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Recipe here: www.joyofbaking.com Stephanie Jaworski of Joyofbaking.com demonstrates how to make Bran Muffins. These Bran Muffins are loaded with wholesome flavor. Bran, molasses, rolled oats, orange peel, and ground cinnamon make them an ideal breakfast food.
Tags: baking, Bran, bran muffins, breakfast, Cooking, eating, food, health diet, Healthy, joy of baking, joyofbaking, Muffins, Recipe, Rick Jaworski, Stephanie Jaworski
(recipe) English Muffins – The Vegetarian Librarian’s 23rd webisode! Ingredients: 3 cups of AP flour 2 teaspoons sea salt 1 1/2 teaspoon instant yeast 1 tablespoon sugar 2 tablespoon corn oil 1 cup of unsweetened soymilk Mix dry ingredients. Add oil and soymilk. Mix by hand or in food processor until dough forms. If dough is very dry, add more soymilk one tablespoon at a time. Dough should not be dry and crumbly nor wet. Form into a ball. Lightly oil a bowl, place dough in bowl and cover with damp cloth or plastic wrap. Let dough rise for 2 hours or until the dough has doubled in size. Uncover the dough, deflate risen dough by punching down. Knead dough a few times and reshape into a ball. Recover and let the dough rest 15 minutes on a flat surface like a cookie sheet. Take a handful of dough, flatten into a disk about 4″ in diameter and place on a flat surface. Cover and let rise for about 30 minutes or until they puff up slightly. Heat an ungreased, flat griddle or skillet over medium heat for 10 minutes. Sprinkle lightly with cornmeal and lay the muffins on the pan. Cook on each sides for 10 minutes. Muffins should be slightly browned when they are done. Split with fork, enjoy hot off the pan, toasted, or topped with anything that comes in a jar!
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