Ingredients:
2/3 cup sugar
3 Tbsp cinnamon
2 Tbsp butter
2 Tbsp corn syrup
Directions:
Preheat oven to 200 degrees. Line a baking sheet with parchment paper and spray it. Mix together ingredients until it is crumbly. Spread the mixture on the parchment paper and press together and flat. Bake for 35 minutes. It shouldn't be crisp. Let cool completely. Cut into chunks and store in air tight container.
Showing posts with label Muffins. Show all posts
Showing posts with label Muffins. Show all posts
Chocolate Chip Muffins
Ingredients:
1/4 cup Ground Flaxseed
1 cup Wheat Flour
3/4 cup white flour
1 and 1/2 teaspoons Baking Soda
1/2 teaspoon Cinnamon
1/4 teaspoon Salt
1 cup Almond Milk and 1 tablespoon Apple Cider Vinegar OR
1 cup buttermilk
1/4 cup Vegetable Oil
1/2 cup sugar
1 teaspoon Vanilla Extract
1 1/2 cups Blueberries or other fruit or chocolate chips
Directions:
Preheat oven to 375F mix together the almond milk and vinegar; set aside. In a large bowl combine together the ground flax seed, flour, baking soda, cinnamon, sugar and salt. In a medium bowl, whisk together the oil, milk mixture, and vanilla extract. Make a well in the dry ingredients and stir in the wet ingredients with a rubber spatula until just moistened. Fold in blueberries. Scoop the batter into the prepared muffin cups. Bake the muffins until the tops are golden brown and a toothpick inserted in the center of the muffins comes out clean which is about 15-20 minutes.
Adapted from: egglesscooking.com
1/4 cup Ground Flaxseed
1 cup Wheat Flour
3/4 cup white flour
1 and 1/2 teaspoons Baking Soda
1/2 teaspoon Cinnamon
1/4 teaspoon Salt
1 cup Almond Milk and 1 tablespoon Apple Cider Vinegar OR
1 cup buttermilk
1/4 cup Vegetable Oil
1/2 cup sugar
1 teaspoon Vanilla Extract
1 1/2 cups Blueberries or other fruit or chocolate chips
Directions:
Preheat oven to 375F mix together the almond milk and vinegar; set aside. In a large bowl combine together the ground flax seed, flour, baking soda, cinnamon, sugar and salt. In a medium bowl, whisk together the oil, milk mixture, and vanilla extract. Make a well in the dry ingredients and stir in the wet ingredients with a rubber spatula until just moistened. Fold in blueberries. Scoop the batter into the prepared muffin cups. Bake the muffins until the tops are golden brown and a toothpick inserted in the center of the muffins comes out clean which is about 15-20 minutes.
Adapted from: egglesscooking.com
Pumpkin Wheat Honey Muffins
Ingredients:
1 1/2 cups wheat flour
1/2 cup brown sugar, packed
1 tsp. pumpkin pie spice
3/4 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 eggs
3/4 cup canned pumpkin
1/2 cup vegetable oil
1/2 cup honey
Raisins, nuts or chocolate chips (optional)
Directions:
Preheat oven to 350 degrees. In a large bowl, stir together the whole wheat flour, brown sugar, pumpkin pie spice, baking powder, baking soda and salt. Make a well in the center, and put in eggs, pumpkin, oil and honey. Mix just until the dry ingredients are absorbed. Stir in chocolate chips, raisins, or nuts. Spoon into muffin cups so they are about 2/3 full. Cook for 18 minutes or until top springs back when pressed lightly.
1 1/2 cups wheat flour
1/2 cup brown sugar, packed
1 tsp. pumpkin pie spice
3/4 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 eggs
3/4 cup canned pumpkin
1/2 cup vegetable oil
1/2 cup honey
Raisins, nuts or chocolate chips (optional)
Directions:
Preheat oven to 350 degrees. In a large bowl, stir together the whole wheat flour, brown sugar, pumpkin pie spice, baking powder, baking soda and salt. Make a well in the center, and put in eggs, pumpkin, oil and honey. Mix just until the dry ingredients are absorbed. Stir in chocolate chips, raisins, or nuts. Spoon into muffin cups so they are about 2/3 full. Cook for 18 minutes or until top springs back when pressed lightly.
Wheat Muffins
Ingredients:
1/2 cup butter
1 egg
1 tsp. baking soda
1 cup milk
1 cup brown sugar
2 cups wheat flour
1/4 tsp. vanilla
Directions:
Mix ingredients. Bake at 425 F for 10-15 minutes.
Poppy Seed Muffins
Ingredients:
3 cups flour
1 tsp. salt
1 1/2 tsp. baking powder
1 1/2 cups sugar
1 1/2 tsp. vanilla
2 Tbsp. poppy seeds
3 eggs
1 1/2 cup milk
1/4 cup oil
3/4 cup applesauce
1 1/2 tsp. almond extract
Directions:
Mix all the dry ingredients together. Add eggs, milk, oil, vanilla & almond extract. Blend well, pour into baking cups with papers. Bake at 375 F for 25 minutes.
3 cups flour
1 tsp. salt
1 1/2 tsp. baking powder
1 1/2 cups sugar
1 1/2 tsp. vanilla
2 Tbsp. poppy seeds
3 eggs
1 1/2 cup milk
1/4 cup oil
3/4 cup applesauce
1 1/2 tsp. almond extract
Directions:
Mix all the dry ingredients together. Add eggs, milk, oil, vanilla & almond extract. Blend well, pour into baking cups with papers. Bake at 375 F for 25 minutes.
Mom's Bran Muffins (high altitude)
Ingredients:
2 cups water (boiling)
4 tsp. baking soda
1 cup sugar (honey)
1 cup shortening (butter)
4 eggs
4 cups milk
2 cups bran flakes
4 cups All bran
1 Tbsp. salt
5 cups flour
Directions:
Add sugar (honey), shortening (butter) and eggs. Mix well then boil water and add soda (let fizzle). Add to sugar mixture. Add the remaining ingredients. Blend together and bake at 425 for 15-20 minutes. Can store batter for up to 6 weeks in fridge.
2 cups water (boiling)
4 tsp. baking soda
1 cup sugar (honey)
1 cup shortening (butter)
4 eggs
4 cups milk
2 cups bran flakes
4 cups All bran
1 Tbsp. salt
5 cups flour
Directions:
Add sugar (honey), shortening (butter) and eggs. Mix well then boil water and add soda (let fizzle). Add to sugar mixture. Add the remaining ingredients. Blend together and bake at 425 for 15-20 minutes. Can store batter for up to 6 weeks in fridge.
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