|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.
Tip: Try sweetened muffins for more results.
1 - 10 of 14 for juice sweetened muffins
Result Page: 1
Mix all ingredients until blended. Pour into sprayed muffin pan. Makes four large muffins. Bake at 400 degrees for 8-10 minutes.
Stir together flours, ... cereal, pineapple including juice, and orange ... 12 (2 1/2-inch) muffin cups coated with ... warm. Yield: 12 muffins. Per serving ... 2 starch/bread, 1 fat.
In large bowl, ... batter into 8 muffin cups that have ... remaining batter. Bake 15 to 18 minutes until lightly browned. Remove muffins from rack to cool.
Mix well. Bake in 350 degree oven for 15 minutes. Makes 6 muffins.
Preheat oven to ... paper liners in muffin tins. Place a ... and fluffy. Add sweetened condensed milk and ... Stir in lemon juice, set aside. ... before serving. Makes 24.
Place 1 vanilla ... in 24 paper-lined muffin cups. Beat cram ... milk, vanilla, lemon juice and salt; mix ... top. Store in refrigerator. Yield: 2 dozen.
Combine dry ingredients. ... Spoon into greased muffin tin. Bake at ... ginger. Use fruit juice in place of ... oriental fruity succulent muffins.) Combine any or all of the variations.
Preheat oven to ... sweetener in orange juice. Pour over ... mixed. Put in muffin cups. Bake for ... objectionable. 1 muffin = 1 bread exchange; 1 fat exchange.
Prepare whipped topping ... cheese and lemon juice; beat until ... baking cups in muffin tins; spoon mixture ... tins and stored in plastic freezer bags.
Preheat oven to ... Sucaryl in orange juice. Pour over ... thoroughly mix. Line muffin cups or tube ... is not objectionable. Yield: 16 muffins or 1 cake.
Result Page: 1
top of page