Grandma refrigerator bran muffins RECIPE, vintage dresses, and remembering my grandmas
Today we’ll do some baking, talk about grandma, and what they wore.
How To Make Scones | Jamie Oliver | AD
Crumbly, rustic, simple fruit scones served with a dollop of clotted cream and strawberry jam. So wonderfully British, so delicious, the taste of Summer! This is a paid ad.
NB. The edit gremlins are back and somewhere along the lines the 2 eggs that should have been added with the milk are missing!! Or you can add 150ml of milk if you don't want to add eggs. Check out full recipe here.
Top tip - make an extra big batch and freeze the cut out dough. Then whenever you’re feeling peckish pop in the oven and cook until golden and warm.
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Oatmeal Muffins with Dates and Nuts | Easy and Healthy Muffins
These healthy oat muffins are super moist, soft, and fluffy. Try, you won't regret it!
Ingredients:
1 cup of porridge oats
1 cup of wheat flour
3/4 cup sugar
1/2 teaspoon of salt
1 teaspoon baking powder
1/3 cup of finely chopped walnuts
1/4 cup of cashew nuts
1/3 cup of chopped dates
1/2 cup softened butter
1 cup of milk
1 teaspoon vanilla extract
2 large egg, beaten
Directions:
Preheat the oven to 180 degrees Celcius and grease a twelve muffin cups.
Mix together the oats, whole-wheat flour, sugar, salt, baking powder, walnuts, dates, and cashew nuts.
In a separate bowl mix together the eggs, milk, vanilla extract, and butter.
Pour the dry ingredients into the wet mixture and stir together, using a spatula. Just enough to bring the ingredients together.
Pour the mixture into prepared muffin cups and bake at 180°C for 20 minutes or until a toothpick comes out clean. Also turn on the upper grill for about 5 minutes, to bring that beautiful golden color on top.
Let them cool for a minute or two then take out of the muffin cups.
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Oats & Nuts Muffin | Sanjeev Kapoor Khazana
Muffins are addictive, here’s a muffin dish that is extremely healthy and yet delicious!
OATS AND NUTS MUFFINS - Recipe
Ingredients
½ cup rolled oats
¼ cup roasted and chopped walnuts
¼ cup roasted and chopped almonds
2 tablespoons black currants
1¼ cups butter
1 cup castor sugar
3 eggs
A few drops of vanilla essence
¾ cup refined flour (maida)
½ teaspoon baking powder
Method
1. Preheat the oven to 180º C.
2. Put butter and sugar in a large bowl and beat with an electric beater, till light and fluffy. Break eggs, one by one, into the bowl and continue to beat.
3. Add vanilla essence and mix well. Sift refined flour with baking powder into the butter-sugar-egg mixture. Add rolled oats, walnuts, almonds and black currants and fold in with light hands.
4. Pour the batter into muffin moulds and bake in the preheated oven for twenty five to thirty minutes.
5. Allow to cool, remove from the moulds and serve.
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Vegan Mix-In Muffins | Freshly Made | Whole Foods Market
Whether you pack them with fresh fruit, nuts or chocolate, these agave-sweetened whole wheat vegan muffins are ideal for breakfast, lunch boxes or snack time. Food Editor Molly Siegler shares a few tips and tricks for vegan baking (hint: coconut oil and apple cider vinegar are the secret superheroes of this recipe!) along the way. This is the muffin recipe you’ll come back to again and again. Find the recipe here
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Ingredients:
2 cups whole wheat pastry flour
1 1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
1/2 cup agave nectar
1/2 cup coconut oil, at room temperature
1/2 cup unsweetened plain almondmilk or other non-dairy beverage
1 tablespoon cider vinegar
1 teaspoon pure vanilla extract
Mix-ins
Add 1 cup of any of the following:
dried fruit (raisins, tart cherries, chopped dates, thinly sliced apricots, etc.)
chopped fresh fruit (pears, apples, bananas, etc.)
vegan chocolate chips
Add 1 teaspoon of any of the following:
ground ginger
poppy seeds
chopped nuts (walnuts, almonds, pistachios, pecans, etc.)
unsweetened coconut flakes
finely grated orange, lemon, lime or grapefruit zest
ground cinnamon
unsweetened cocoa powder
fresh or frozen (unthawed) blueberries
Method:
Preheat the oven to 400°F. Line a 12-cup muffin pan with paper liners.
In a large bowl, whisk together flour, baking soda and salt.; set aside. Combine agave nectar, oil, almondmilk, vinegar and vanilla in a small saucepan. Place over medium-low heat and heat, stirring often, just until oil is melted. Stir into flour mixture just until combined and then gently fold in mix-ins. Divide batter evenly among the prepared muffin cups.
Bake for 10 minutes and then lower heat to 350°F. Continue baking until muffins are golden brown and cooked through (a toothpick inserted in the center of the muffins should come out clean), 8 to 10 minutes more. Allow muffins to cool in the pan for about 5 minutes, and then transfer to a wire rack to cool completely. Muffins will keep in an airtight container at room temperature for up to 3 days.
Nutritional Info:
Per Serving: Serving size: 1 muffin (with raisins), 220 calories (80 from fat), 10g total fat, 8g saturated fat, 260mg sodium, 33g carbohydrates, (2 g dietary fiber, 19g sugar), 2g protein.
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Who are we? Well, we seek out the finest natural and organic foods available, maintain the strictest quality standards in the industry, and have an unshakeable commitment to sustainable agriculture. Add to that the excitement and fun we bring to shopping for groceries, and you start to get a sense of what we're all about. Oh yeah, we're a mission-driven company too.
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How to Make Low-Fat Raisin Bran Muffins
How to Make Low-Fat Raisin Bran Muffins. Part of the series: Low-Fat & Delicious Recipes. When making low-fat raisin bran muffins at home, you're always going to want to have a few key tools nearby. Make low-fat raisin bran muffins with help from the Founding Director of NutriFit in this free video clip.