|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.
Results 1 - 10 of 31 for muffin diet
Result Page: 1
Preheat oven to 350°F. Line muffin cups with paper ... sodium, 47.2mg calcium, 80.6IU Vitamin A, 3mg Vitamin C, less than 1IU Vitamin D, less than 1mg iron.
Mix all together; ... paper cups in muffin tins, 7/8 full. ... comes out clean; store or freeze. You can add raisins or chopped dates or whatever you like.
Combine apples, water, oil and vanilla. Mix dry ingredients in another bowl. Mix together. Makes 12 muffins. Bake at 350 degrees for 25 minutes.
Beat eggs in ... mix well. Spray muffin pan with Pam. ... large or 24 mini muffins. Bake at 350 degrees for 15 minutes. Keep refrigerated. May be frozen.
Combine bran flakes in milk; soak for 2 minutes. Combine flour, baking powder, salt and sugar. Add egg and oil. Add soaked bran flakes. Combine all ...
Preheat oven to ... additional water, if too dry. Spoon into muffin pans sprayed with ... or more minutes or until muffins spring back. Do not over bake!
Use blender; blend eggs. Add banana. Blend well. Add baking powder and cereal; blend. Put mixture in 6 cup cupcake tin. Bake 20 minutes at 350 ...
Combine flour, sugar ... 2 1/2 inch muffin pan cups. Bake ... for 25 minutes or until done. Let cool in pan 5 minutes. Remove and serve warm, if desired.
Combine all dry ingredients. Then add liquids. Fill tins 2/3 full. Bake 20 minutes at 375 degrees. Makes 16 muffins. One muffin = 110 calories.
Mix together the ... the pineapple). Fill muffin cups more than ... until done. Store in sealed container in refrigerator. I usually get 6 large muffins.
Result Page: 1
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