Mostly MuffinsCompany's Coming Publishing Limited, 2006 - 160 Seiten Inside "Mostly Muffins" an inventive blend of ingredients joins forces with the popular and convenient quick-rise baking style, creating this "all-new" selection of muffin and quick bread recipes. To satisfy a growing interest in healthier food, wholesome ingredients such as flaxseed and whole wheat flour have been added into many of the quick bread recipes, and over half of the muffins in this book offer higher fibre content. In addition to many delicious treats for sweeter occasions there are low-fat and allergy-sensitive recipes, including wheat-free, gluten-free, egg-free and dairy-free varieties. Baking basics introduce this book and guide you through each type of quick bread baking. |
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12 greased muffin 12 muffins 20 minutes Brown sugar Butter or hard Buttermilk Calories centre of muffin Cheddar cheese cinnamon comes out clean Cooking oil cup 60 mL cup 75 mL cups 3/4 full cups 500 mL Fill 12 greased flour 2 cups g Carbohydrate g Fibre g Mono g Poly g Protein g Sat g Total Fat greased muffin cups hard margarine ingredients in medium ingredients into large inserted in centre large bowl Let stand medium bowl mg Sodium Pictured minutes before removing minutes until wooden mL 1 tsp mL Baking powder mL Baking soda mL Granulated sugar mL Grated mL Salt 1/2 mL see Tip moistened muffin comes muffin cups 3/4 oven for 18 powder 1 tbsp quick breads rack to cool removing to wire Salt 1/2 tsp small bowl soda 1/2 tsp stand in pan tbsp Vanilla extract Whole wheat flour wire rack wooden pick inserted