How To make Title: Fruit Filled Muffins
Servings: 12
2/3 c milk
1 T vegetable oil
1 egg
2 c bisquick Baking Mix
2 T sugar
1/4 c fruit preserves
GLAZE:
2/3 c powdered sugar
4 t water
1. Heat oven to 400'F. (High-altitude (3500-6500 ft.): Heat oven to
425'F.) Grease bottom of 12 medium muffin cups, 2 1/2x1 1/4", or line with paper baking cups. 2. Stir milk, oil and egg in medium bowl until blended. Stir in remaining ingredients except fruit preserves and glaze just until moistened. 3. Divide batter evenly among cups. Drop 1 level teaspoon fruit preserves onto center of batter in each cup. Bake 13-18 minutes or until golden brown. Cool slightly; remove from pan. Drizzle with glaze.
*** GLAZE *** Stir powdered sugar and water in small bowl until smooth.
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How To make Title: Fruit Filled Muffins's Videos
3 Skinny Breakfast Muffins (Healthy Recipes)
♥ No more Muffin Top. These super muffins are low in calories, vegan, gluten free, high in nutrients & extremely easy to make.
♥ Watch till the end for the full recipes & steps, including calorie counts. Be sure to LIKE, SHARE this video with your friends.
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♥ Joanna is a certified Women’s Fitness Specialist with NASM and also a certified Personal Trainer & Nutrition Coach.
Each recipe makes 6 muffins. They are great for breakfast or even as a pre / post workout snack.
NUTTY BANANA MUFFINS
Ingredients
1) ¾ cup Oat Flour (or any other flour) – 300Cals
2) 1 tbsp. Chia Seeds + 3 tbsps. Water – 70Cals
3) ½ cup Soy Milk (or any other Milk) – 50Cals
4) 2 tbsps. Maple Syrup / Honey – 104Cals
5) 1 tbsp. Coconut Oil – 117Cals
6) ½ tsp. Vanilla Extract – 6Cals
7) ¼ tsp. Baking Soda
9) 2 Medium Bananas, mashed – 210Cals
10) 3 tbsps. Crushed Almond Nuts – 105Cals
Per Muffin – 160Cals
CHOCOLATE PEANUT BUTTER MUFFIN
Ingredients
1) ¾ cup Oat Flour (or any other flour) – 300Cals
2) 1 tbsp. Chia Seeds + 3 tbsps. Water – 70Cals
3) ½ cup Soy Milk (or any other Milk) – 50Cals
4) 2 tbsps. Maple Syrup – 104Cals
5) 1 tbsp. Coconut Oil – 117Cals
6) ½ tsp. Vanilla Extract – 6Cals
7) ¼ tsp. Baking Soda
8) ¼ cup Unsweetened Cocoa Powder – 48Cals
9) 2 tbsps. Peanut Butter – 188Cals
10) 2 tbsps. (25g) Chocolate Chips – 70Cals
Per Muffin – 159Cals
CRANBERRY ZUCCHINI MUFFIN
Ingredients
1) ¾ cup Oat Flour (or any other flour) – 300Cals
2) 1 tbsp. Chia Seeds + 3 tbsps. Water – 70Cals
3) ½ cup Soy Milk (or any other Milk) – 33Cals
4) 2 tbsps. (40g) Maple Syrup – 104Cals
5) 1 tbsp. Coconut Oil – 117Cals
6) ½ tsp. Vanilla Extract – 6Cals
7) ¼ tsp. Baking Soda
8) 1 cup Zucchini, grated – 18Cals
9) ¼ cup Dried Cranberries – 130Cals
Per Muffin – 132.5Cals
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Basic Baking - Blueberry Muffins with Streusel - Muffin Method
Baking class lecture and demonstration of Blueberry Streusel Muffins mixed using the traditional muffin method.
Download Recipe (PDF):
Streusel – Crumb Topping
Butter, very cold 1 oz.
Brown Sugar 1 oz.
Sugar 1 oz.
AP Flour 1 oz.
Cinnamon, ground ¼ teaspoon
*Biscuit Method – mealy
1. Combine all ingredients; cut-in cold butter
2. Mixture should resemble coarse cornmeal; Do Not Overmix
Basic Muffin Batter
Yield = about 12 standard size
AP Flour 10 oz.
Baking Powder 1 Tablespoon
Salt ½ teaspoon
Sugar 5 ¼ oz.
Eggs 1 EA
Milk 8 oz.
Vegetable Oil 2 oz.
*Muffin Method
1. Sift all dry ingredients together.
2. Whisk together all wet ingredients gently; do not incorporate air.
3. Stir (not whisk) the two together. Batter will be lumpy.
DO NOT OVER MIX.
4. Fill muffin liner 2/3 – 3/4 full; top with streusel.
5. Bake 350F – about 15-18 minutes.
Variations:
• Blueberry: Fold about 1 Cup of fresh blueberries into mixture while combining.
• Lemon: Add zest of 1-2 lemons to dry ingredients.
• Dried Fruits: soften dried fruit pieces in liquid (water/juice/liquor); fold into mixture while combining.
• Nuts/Chocolate Chips: fold into mixture while combining.
• Extracts: Use extract of choice; amounts will vary.
• Streusel: Add chopped nuts and/or oats to the streusel.
Timestamps:
0:00 - Lecture and key points
2:00 - Demonstration
Music Credit:
Soundcloud - Op 028 [Free Stock Music | Jazz | Instrumental] by natuch speaker
How to Make Blueberry Muffins with Crumbly Streusel Topping by Amber Lee, The Bombshell Baker
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Watch Amber Lee, The Bombshell Baker, create the most delicious Blueberry Muffins!
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Crazy Muffins: One Muffin Recipe with Endless Flavor Variations!
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My Crazy Muffins recipe is the only Muffin recipe you will ever need to make endless flavor variations. Make Blueberry Muffins, Double Chocolate, Lemon Poppy Seed, Carrot Cake and any flavor you like with this one batter. So let's get baking!
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* Crazy Cookie Dough Recipe:
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GET THE WRITTEN RECIPES (includes instructions and measurements):
Plant-Based Fruit & Nut Muffins
Delicious, coffee shop style muffins. 100% plant based.
For the full recipe visit...
Soaking the Dry Fruits | Super Moist Fruit Cake Recipe Part 1 | Holiday Favourites
With Christmas just about a month away, its time for us to soak the fruit for our super moist Fruit Cake recipe! These delicious dried fruits are soaked in alcohol and bring a ton of flavour to our Christmas Fruit Cake. Don't forget to tune in for next week's video to see it all come together!
Full Written Recipe -
#platinitwithwendy #fruitcake #goanfood
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