How To make Sm Muffins/Biscuits
-Recipes for Sandwich Maker -VIVIAN THIELE (NRHF19C) -BASIC BISCUIT BAKING MIX 9 c Flour
sifted
1/3 c Baking Powder :
double
-acting 1 c Nonfat Dry Milk plus
2 tb Nonfat Dry Milk
4 ts Salt
1 3/4 c Vegetable Shortening
Stir baking powder, dry milk and salt into the sifted flour. Sift all dry ingredients together until well mixed. Cut or mix fat into flour mixture utnil all particles are thouroughly coated and mixture esembels coarse cornmeal. Sotre mix in a jar or can with a tight lid. It can be measured into 2 cup amounts and put in plastic bags or jarsd where it will be ready for use. It may be stored at room temperature for 6 weeks. Vary the liquids: dry milk solids are already in the mix so more milk is not need. You can use fruit juice, water or meat broth for the liquid called for in a recipe. The recipes in this Pick-A-pocket book were writted for commercial packaged baking mix which has no milk so it is the liquid called for in recipes. This mix is a perfect substitte. Just use water where it calls for milk. (written out of my cookbook) Basic biscuits: 2 cups mix, 1/2 cup water. Add water to mix and stir 20-25 times. Turn out onto a lightly floured surface and knead 10-15 times. Roll to 1/2" thickness and cut with a knife to pockets shapes or use biscuit cutter to make circles. Place in preheated sm and bake 5 minutes or until golden brown. Sausage biscuits: 2 1/4 cups packaged biscuit baking mix(milk), 8 links sausages cooked. Prepare biscuits according to package directions for rolled biscuits. Knead dough, roll out on floured surface and cut 8 circles with a biscuit cutter. Lay one sausage in center of each and wrap dough around, pinching to seal. Sausages will stick out the ends. Bake 5 minutes or until golden brown. Jelly biscuits: flatten unbaked biscuits with heel of your hand. Place 1/2 teaspoon jelly or preserves in center. Fold over and pinch edges together to seal. Bake 5 minutes or till golden. Pimento cheese bread: 2 cups packaged biscuit baking mix, 1 egg, beaten; 1/2 cup grated cheddar; 2/3 cup milk; 2 tablespoon drained dice pimento (optional) Mix all ingredients together until soft dough forms. Spoon into pockets. Bake 10 minutes or until golden.
How To make Sm Muffins/Biscuits's Videos
Birdie Bakery-Blueberry Muffins
Mike likes muffins. He wanted healthy muffins to take to work. We made Perfect Blueberry Muffins from Smitten Kitchen.
Custard Powder Muffins | No Egg & Easy Recipe | Nom Nom Let’s Cook
Custard powder Muffins is a one bowl recipe that is super easy and extremely delicious. The muffins are soft , fluffy and lovely custard flavor. I added perfect amount Of sugar especially Kids can have them with No big no no, can send it for there School snacks. The texture of these muffins are incredible. The crumbs turned out beautifully. Bake these easy muffins for a sweet teatime treat or scrumptious breakfast bites. I swear you’re going to love this and will end up making them over again!
● All purpose flour – The recipe uses all purpose flour (maida).
● Custard powder – which We often receive as a compliment from super markets.(made used of it )
● Tutti frutti – Tutti frutti is candied raw papaya which is commonly found in India and used in desserts and baking. You can use other candied fruit as per availability.
● Sugar – I have used caster sugar. Caster sugar are more fine texture than granulated sugar, which means it dissolves faster. If you’re using granulated sugar you can powder the sugar by grinding in mixie and add or dissolve them in wet ingredients and add to the dry ingredients.
● Milk – Used whole milk. Recommend to use whole milk for extra richness, taste and texture.
● Oil – I have used sunflower oil. You can use any flavorless oil. I prefer using oil than butter for a soft and moist outcome.
● Leavening agents – Both baking powder & baking soda is used in the recipe to give it the perfect amount of soda.
● Vanilla Essence – This gives amazing aroma to our muffins
● Salt – A dash of salt is always good in desserts. Salt helps to balance out the sweetness too.
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2 Bananas and 1cup of oats. Only 3-ingredient snack ready in 3 minutes
2 Bananas and 1cup of oats. Only 3-ingredient snack ready in 3 minutes
Today, I will be sharing with you how to make banana cookies. It's one of my children's favorite snacks. The recipe for these cookies is very simple, without using baking powder, baking soda, sugar, oil & flour, The COOKIES are very healthy and delicious!
1cup=250ml 1/4cup=60ml
Two ripe bananas
The weight of the peeled banana is about 170 grams
Put the bananas in a large bowl and mash them with a fork
Add in 1 cup of quick oats
1/4 cup dried cranberries, chopped
Add dried and chopped cranberries
Mix well
Prepare a large baking pan and line it with parchment paper or a silicone baking mat
Dig a tbsp and put it on the baking tray
This recipe can make 12 small biscuits
Use the back of a spoon to gently press to form a small round shape with a diameter of about 6 cm
Put it in the preheated oven and bake at 175 degrees Celsius or 350 degrees Fahrenheit for 15 minutes
The taste of this biscuit is slightly chewy on the outside and very soft on the inside
This is a very healthy and simple recipe
My kids absolutely love this cookie!
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Take oats, cocoa and bananas and make this amazing dessert! Gluten free, NO sugar!
Take oats, cocoa and bananas and make this amazing dessert! Without added sugar, without flour
A dessert with few ingredients in 5 minutes! Eat gluten-free, sugar-free and flour-free and enjoy this amazing dessert!
A very easy and healthy oats cake (use chocolate with no added sugar if you can)
I love oats recipes very much and there are many of them on my channel. This chocolate and banana cake can be prepared sugar-free in just 10 minutes.
A simple and quick recipe for the whole family.
Ingredients:
120 g rolled oats (1 1/4 cups)
250 ml hot milk/plant milk (1 cup)
2 ripe bananas (200 g without peel)
2 eggs
pinch of salt
30 g cocoa(4 tbsp)
5 g baking powder (1 tsp)
decorate with nuts (optional)
baking pan 22 x 16 cm / 8.6 x 6.3 inches
bake 35-40 minutes at 180°C /360°F
100 g dark chocolate(with no added sugar) / 3.5 oz
50 ml plant milk (3.5 tbsp)
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#dessert #recipe #asmr
HOW TO MAKE THE BEST KETO BLUEBERRY MUFFINS | SO SOFT & FLUFFY | SUPER EASY | DELICIOUS
Links to purchase books
Click this link to purchase in e-book format only;
@
1. The Ultimate Keto Bread Recipes
2. The Ultimate Low Carb / Keto Cake Recipe
3. The Ultimate Keto Cookbook
**********
Links to purchase products via Amazon
Books available in Kindel, Paperback & Hardcover formats;
The Ultimate Keto Bread Recipes by Elsie Yan (
The Ultimate Low Carb/Keto Cake Recipes by Elsie Yan (
The Ultimate Keto Cookbook by Elsie Yan (
Coconut flour (
Almond flour (
Lakanto (
**********
This is a super simple recipe using coconut flour (with other flour options provided below) which turned out so soft and fluffy. The little tang from the blueberries adds a nice refreshing flavor. These cute little muffins will impress your guests and they are also a great snack on the go.
The recipe can be viewed and printed at this link ;
For best results, weigh the ingredients!
[ Total servings = 12 ]
NUTRITION INFO PER SERVING
Total carb = 2.9 g
Dietary fiber = 0.7 g
Net carb = 2.2 g
Calories = 93
Total fat = 8 g
Protein = 2.6 g
DRY INGREDIENTS
Coconut flour = 90 g / 3/4 cup
Other flour options :
1. Almond flour = 360 g / 3 cups
2. Almond flour = 180 g / 1 1/2 cups
Coconut flour = 45 g / 6 1/2 tbsp
Monkfruit = 100 g / 1/2 cup (This is moderately sweet. You can reduce sweetness to 80 g or increase sweetness to 120 g. You can also use any other keto friendly sweetener)
Baking Powder = 8 g / 2 tsp
Salt = 1/4 tsp
Fresh blueberries = 150 / 3/4 cup (Mix with 7 g / 1 tbsp of Coconut flour. This is to prevent all the blueberries from sinking to the bottom. Set aside)
WET INGREDIENTS
Whole eggs = 5 large (288 g)
Whipping cream = 240 ml / 1 cup (You can also use coconut cream, yogurt or sour cream)
Coconut oil = 60 g / 1/4 cup (You can also use any other keto friendly oil)
Vanilla extract = 1 tsp
DIRECTIONS
1. Preheat the oven at 340F or 170C.
2. In a bowl, mix all the dry ingredients (except the blueberries) until well combined.
3. Add all the wet ingredients and mix to combine. The batter is thick and smooth.
4. Add the blueberries but reserve some for toppings.
5. Scoop the batter into the paper cups until 3/4 high. In the video, I used small and firm paper cups (about 50 g each) so I got 12 servings.
6. Add the reserved blueberries on the top of the batter.
7. Bake for 25 minutes or until a wooden skewer comes out clean.
8. These muffins can be kept at room temperature for 1 to 2 days provided you have a cool and dry climate. Otherwise, it's best to refrigerate earlier up to a week or freeze for months.
NOTE
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Buttermilk English Muffins
A fantastic buttermilk English Muffin recipe. If you don't have buttermilk you can use whole milk but you'll miss out on that great buttermilk flavor.
Complete recipe with instructions at