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How To make Carrot Muffins with Walnut Cream Centers Ww
2 1/4 c Flour, all-purpose
5 2/3 tb Sugar, granulated
2 ts Baking soda
10 tb Raisins, golden
- plumped, drained 3 2/3 tb Margaine
- softened 1 c Buttermilk, low-fat
1/2 c Egg substitute
2 tb Orange juice concentrate
- no sugar added 1 ts Vanilla extract
6 tb Cream cheese, light
2 oz Walnuts
- finely chopped 2 tb Sour cream, light
Preheat oven to 350F. Line 12 muffin cups with paper baking cups; set aside. Combine flour, 1/3 cup sugar and baking soda; stir. Add carrots and raisins, stir to coat. Stir in margarine; set aside. Combine buttermilk, egg sustitute, orange juice and vanilla; stir into flour mixture. Fill each cup about 2/3 full. Combine cream cheese, walnuts, sour cream and remaining sugar. Top each portion of batter with an equal amount of cheese mixture. Bake in middle rack for 20-25 minutes, golden brown. Remove from pan to rack and cool. Weight Watcher Exchanges: 1-1/4 Fat, 1/4 Protein, 1/4 Vegetable, 1 Bread, 1/2 Fruit, 65 Optional Calories.
Nutritional Analysis per serving: 236 calories, 6 g. protein, 8 g. fat, 35 g. carbohydrate, 56 mg calcuim, 260 mg. sodium, 5 mg. cholesterol, 2 g. dietary fiber. Calories from fat: 29% Original recipe from Weight Watchers "Simply Light Cooking" Conversion and additional analysis by Rick Weissgerber. [GEnie D.WEISSGERBE]
How To make Carrot Muffins with Walnut Cream Centers Ww's Videos
Professional Baker Teaches You How To Make APPLE CRISP!
Apple Crisp is on the menu in Chef Anna Olson's amazing kitchen, and she is going to teach you how to make this delicious recipe from scratch! Follow along with the recipes below!
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This apple crisp has browned butter in the crisp topping, giving it a beautiful nutty aroma that complements the apples perfectly.
Yield: 6-8 servings
Prep Time: 20 minutes
Cook time: 45 minutes
Ingredients
6 cups (900 g) apples (such as Gala, MacIntosh or other sweet, eating apple), peeled and sliced
¼ cup (60 mL) maple syrup
1 tsp (5 mL) vanilla extract
½ cup (115 g) unsalted butter
1 ¼ cups (115 g) regular rolled oats
1/3 cup (50 g) whole wheat flour
½ cup (100 g) packed light brown sugar
1 tsp (5 mL) ground cinnamon
pinch salt
Directions
1. Preheat the oven to 350 F (180 C).
2. Place the sliced apples in a 6-cup (1.5L) by volume baking dish (any shape). Stir in the maple syrup and vanilla to coat the apples.
3. Melt the butter in a small saucepot over medium high heat until it browns and takes on a nutty aroma (once the foam subsides, it should be done). Set aside.
4. Stir the oats, flour, brown sugar, cinnamon and salt in a mixing bowl. Add the browned butter and stir until blended. Spread this evenly over the apples and bake for about 45 minutes, until the apples yield easily when a paring knife is inserted in the centre of the crisp (the crisp should be bubbling at the edges.) Allow the crisp to cool for 15 minutes before serving.
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Best Chocolate Chip Banana Bread Recipe
The Only Banana Bread Recipe You'll Ever Need
INGREDIENTS
3 medium ripe bananas
1 egg
1/2 cup granulated sugar (100g)
1 tsp vanilla
1/3 cup melted butter (80g)
1 1/2 cups all-purpose flour (180g)
1 tsp cinnamon powder
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/2 cup additional add-ins (optional) chopped nuts, dried fruits, or chocolate chips
Bake at 350°F (180°C) for about 50-60 minutes or until a skewer comes out of the center clean.
Enjoy!
How to Make The Best Ever Banana Nut Muffins
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BEST EVER BANANA NUT MUFFINS
Ingredients
For the muffins
* 3 large ripe bananas
* 3/4 cup white sugar
* 1 large egg
* 1/3 cup vegetable oil
* 1 1/2 cups all purpose flour
* 1 teaspoon baking powder
* 1 teaspoon baking soda
* 1/2 teaspoon salt
* 1/2 teaspoon cinnamon
* 1/4 teaspoon nutmeg (optional)
* 3/4 cups chopped walnuts
For the topping
* 3/4 cups chopped walnuts
* 2 tablespoons brown sugar
* 1 tablespoon melted butter
Instructions
* Preheat your oven to 350 degrees Fahrenheit and prepare a 12-cup muffin tin with paper liners (or grease very well with butter or cooking spray if you prefer not to use paper liners).
* Mash the bananas in a large bowl and mix in the sugar and egg with a wooden spoon until well blended.
* Add the vegetable oil and mix well.
* Add the flour, baking powder, baking soda, salt, cinnamon and nutmeg, along with 3/4 cup of the chopped walnuts. Adding the walnuts with the dry ingredients helps prevent over-mixing.
* Mix everything together just until the flour disappears and the walnuts are distributed evenly throughout the batter.
* In a small bowl, combine the remaining 3/4 cup walnuts, brown sugar and melted butter and mix until the walnuts are coated.
* Spoon the muffin batter evenly into the 12 muffin cups and spoon a bit of the coated walnuts onto the top of each one, making sure the topping is well distributed onto the top of each muffin (not in one big clump or it might sink into the muffin as it bakes!).
* Bake for about 20-23 minutes, or until the muffins are golden brown on top and a toothpick inserted into the center of one of the muffins comes out clean.
* Let the muffins cool in their tins for a few minutes before removing them to a wire rack to cool completely.
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SUPER EASY CRISPY OATMEAL COOKIES
SUPER EASY CRISPY OATMEAL COOKIES. These Oatmeal Cookies are made with whole grains, packed with fiber, free of butter and flour, eggless and easy to make with basic pantry ingredients.
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