|Cakes and Muffins (Food in Focus)|
|by Hazel King|
Examines cakes and muffins as food around the world, discussing how they are made and mass produced, their history, ingredients, and health aspects.
1 - 10 of 54 for fiber-one muffin
Result Page: 1
Preheat oven to ... together. Stir into until dry ingredients are moistened. Add raisins. Fill muffin tins 2/3 full. Bake 15 to 20 minutes. Yields 6 muffins.
Mix dry muffin mix and wheat ... and banana. Spray muffin tins with Pam and spoon in batter. Bake as directed on muffin mix box. Yield: 1 dozen muffins.
Combine cereal and ... foil baking cups (2 1/2 inch size) that line muffin tin. Makes 12 high fiber, low fat muffins. Bake at 400 degrees for 17 minutes.
Preheat oven to ... greased 2 inch muffin cups, filling each ... until toothpick inserted into a muffin comes out clean. Makes approximately 12 muffins.
In medium bowl, ... overmix. Add raisins if desired. Fill greased muffin cups 2/3 full. Bake at 400 degrees for 15 to 20 minutes. This recipe can be doubled.
Combine bran and ... mixture and raisins just until blended. Spoon into 12 greased 2 1/2 inch muffin cups. Bake at 400 degrees for 18 minutes or until done.
In bowl mix ... ingredients and stir until blended. Spoon into lightly greased muffin pan and bake at 375 degrees for 20 minutes or until muffin tests done.
In bowl, combine ... until blended. Spoon batter into 12 greased 2 1/2 inch muffin pan cups. Bake at 400 degrees for 18 to 20 minutes. Remove from pan; cool.
Stir together bran ... To Bake: Spray muffin cups with nonstick ... Per Serving (1 muffin): 115 Calories, 3 g. Fat, 0 mg. Cholesterol and 131 mg. Sodium.
Combine bran and ... flour mixture just until blended. Spoon into 12 greased 2 1/2 inch muffin pan cups. Bake at 400 degrees for 18 minutes or until done.
Result Page: 1
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