1910 Entire Wheat Muffins With Dates Recipe - Old Cookbook Show - Glen And Friends Cooking
1910 Entire Wheat Muffins With Dates Recipe - Old Cookbook Show - Glen And Friends Cooking
Today we once again reach back into our collection of old cookbooks and do an old cookbook recipe from 1910. This entire wheat muffin recipe, is what today we'd call a whole wheat muffin recipe.
Ingredients:
2 cups Franklin Entire Wheat Flour
3 teaspoons of baking powder
1 teaspoon of salt
1 cup milk
2 eggs
3 tablespoons of melted butter
¾ cup of dates stoned and cut in small pieces
Method:
Sift together the flour, baking powder and salt; add the milk gradually, then the egg-yolks beaten light, and the melted butter.
Mix in the dates, then add the egg-whites beaten stiff.
Beat well and bake (350ºF) for twenty-five minutes in buttered gem pans.
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Healthy Body Blueberry Muffins
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Here is the recipe:
1 1/2 cups organic Unsweetened Applesauce
4 Cage Free Non GMO eggs
3/4 cup Olive oil
2 t Pure Vanilla
3 cups Dark Rye flour
1 3/4 cups Demerara Raw Sugar (google it to find where to buy or go to this link for assistance.
2 t Baking soda
2 cups Organic Blueberries
--Put everything in mixer except Blueberries and blend until thoroughly mixed, about 2 mins.
--Fold in Blueberries and fill jumbo muffin cups 2/3 full.
--Should make 18 muffins Bake at 350 for 30-33 mins. Convection oven 16-18 mins.
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Spelt Spiced Raisin Muffins
This recipe reminds me of Christmas. My spelt spiced raisin muffins is an old favourite recipe I have been making for many years. To make this raisin muffin recipe semi-healthy I used a UK brand Marriages light wholegrain Spelt flour, spiced with cinnamon, mixed spice, ground ginger, and made moist with adding in brown sugar. These spiced raisin muffins are like a mini fruit cake and are an ideal treat for a lunchbox or a healthy snack not just at Christmas time but all year round. Store in a sealed container for a few weeks or you could also store in a sealed bag in the freezer for a few months.
#speltmuffins #spicedraisinmuffins #christmasmuffins #speltrecipes
Takes = 15 mins
Bakes = 20 to 25 mins
Makes = 12 large muffins and 23 small muffins
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Chapters
0:00 how to make spelt spiced raisin muffins
0:25 step 1 add butter, water, fruit, sugar and gently heat
1:17 step 2 prep. muffin tray
2:00 step 3 Preheat oven
2:30 step 4 beat eggs
2:50 step 5 cool butter-sugar mix for a few mins
3:00 step 6 mix in eggs
3:25 step 7 sift in the flour, baking powder, baking soda and spices
4:23 step 8 mix thoroughly
5:00 step 9 scoop into your muffin tray
5:58 step 10 cool 10 mins then release from the tray
6:26 step 11 how to store the spelt spiced muffins
6:40 taste test
7:17 outro
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Ingredients
Unsalted butter – 150g, 5.3 oz (2/3 cup)
Raisins or Sultanas (or a combination) – 300g, 11 oz (1.5 cups)
Light or Dark Brown sugar – 160g, 5.6 oz (1 cup)
Ground mixed spice – 1 tsp
Ground cinnamon – 1 tsp
Ground ginger – 1 tsp
Water – 250ml. 8.5 fl oz (1 cup)
Large eggs (well beaten) – 2
White or wholegrain Spelt flour – 300g, 11 oz (2 cups)
Bicarbonate of soda (baking soda) – 1/2 teaspoon
Baking powder – 1.5 tsp
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???????????? Full recipe link here –
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Moist Spelt Blueberry Muffins: recipe adaptable for vegan too
Moist Spelt blueberry muffins are a slightly healthier alternative to wheat muffins and gentle on digestion. This spelt blueberry muffin recipe is super moist, with light brown sugar, soured cream is what I call a 'quick bake'. My blueberry muffins are quick they only take 15 minutes to whip up using the muffin wet and dry method, then 20 minutes to bake. Spelt blueberry muffins are a perfect snack on the go or lunch box idea for children to take to school. This recipe can be easily adapted for a vegan spelt blueberry muffin recipe. Replace the egg with a flax egg and replace the yoghurt with plant-based yoghurt.
Takes = 15 mins
Bakes = 20 mins
Makes = 6 large - 8 smaller muffins
#speltblueberrymuffins #speltmuffins #moistspeltmuffins #speltflourrecipes #speltmuffins
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Chapters
0:00 Intro how to make spelt blueberry muffins
0:22 whisk dry ingredient
1:22 mix wet ingredients
2:55 mix wet and dry together
3:35 fold in blueberries
4:14 scoop out the batter
5:39 bake
5:43 rest and remove
6:22 taste test and outro
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Ingredients
White Spelt Flour – 75g (1/2 cup + 3 tbsp)
Wholegrain Spelt flour – 75g (1/2 cup + 3 tbsp)
Baking Powder – 1/2 tsp
Bicarbonate of soda (baking soda) – 1/2 tsp
Ground cinnamon – 1 tsp
Optional salt – 1/8 tsp
Light Brown sugar (or white) – 85g (1/2 cup loosely packed)
Large egg (or flax egg for vegan) – 1
Soured cream or Greek yoghurt, or plant-based yoghurt – 80g (heaped 1/3 cup)
Oil – 60ml or 85g melted butter
Zest of 1/2 lemon (optional)
Fresh or Frozen blueberries (gently rinsed but still frozen) – 150g divided (1 cup)
to make vegan swap out the egg for a flax egg 1 tablespoon ground flax meal & 3 tablespoons water rest for 10 minutes.
Swap out yoghurt for plant-based yoghurt
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Recipe link
More Spelt Muffin Recipes
Lemon Poppy Seed Muffins: 2 ways Spelt and buckwheat –
Spelt Banana Muffins –
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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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How to Make Strawberry Buckwheat Cake: with fresh strawberries & gluten-free
My new flourless strawberry buckwheat cake includes both buckwheat flour and almond flour to make this recipe gluten-free and flourless. A light and healthy flourless strawberry cake definitely has a summertime feel or is even perfect all year round. If you don't have buckwheat this could be swapped out for spelt flour or regular flour.
My strawberry buckwheat cake is a pretty, simple and fresh cake perfect for an afternoon tea party. Simple ingredients, strawberries, flour, butter, sugar, eggs, vanilla, milk and yoghurt. A wonderfully moist and light cake that is versatile and can be adapted to use any seasonal fruits you may have on hand.
#buckwheatflour #buckwheatdessert #buckwheatcake
Takes = 15 minutes
Bakes = 20-25 minutes
Makes = 8-10 pieces
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CHAPTERS
0:00 Intro
0:25 Step 1 whisk butter and sugars
1:00 Step 2 oven and tin, prepare strawberries to rest
1:35 Step 3 add in other ingredients
4:00 Step 4 pour into the tin
4:45 Step 5 how to add strawberries and bake
6:26 rest for 10 minutes before removing the outside ring
serving ideas
7:25 taste test and outro
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???????????? Other Flourless Recipes
Flourless Persian Love Cake
Flourless Chocolate Banana Bread
Flourless Orange and Almond Cake
Flourless Chocolate Cake
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Full Recipe –
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???????????? Ingredients
White Spelt Flour / Plain – 125g (about 1 cup)
Ground almonds/almond flour – 125g (1 cup)
Unsalted butter (room temperature) – 115g / 1 stick / about 1/2 cup
Caster sugar – 100g / about 1/2 cup
Light Brown Sugar – 100g about 1/2 cup
Baking powder – 2 tsp
Vanilla extract – 1 tsp
Large Eggs – 2
Oat or Regular Milk – 3 tbsp
Greek Yoghurt / sour cream –190g / about 3/4 cup
Hulled halved fresh Strawberries (washed and rested on paper towel) – 200g / about 1 cup + extra for serving
Icing sugar – dusting as you serve
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