Time 40m Yield 1 dozen. Number Of Ingredients 10 Steps:
Drain mushrooms, reserving 1/4 cup liquid. Chop mushrooms. In a small skillet, saute mushrooms in butter for 3 minutes. Remove from the heat., In a large bowl, combine the flour, sugar, baking powder and salt. Combine the egg, milk, oil and reserved mushroom liquid; stir into dry ingredients just until moistened. Fold in cheese and mushrooms. , Fill greased muffin cups three-fourths full. Bake at 350° for 25-30 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Time 45m Yield 12 Muffins, 12 serving(s) Number Of Ingredients 10 Steps:
Saute mushrooms in butter until no moisture left. Sift dry ingredients into a mixing bowl. Add grated cheese and toss until coated. Beat eggs and milk together. Add to dry ingredients with mushrooms. Mix until well blended. Using either muffin cup liners or grease and dust muffin pan. 375 degrees.
Time 30m Yield 10 Number Of Ingredients 8 Steps:
Preheat oven to 375 degrees F (190 degrees C). Grease a shallow 2-quart baking dish. Remove stems from mushrooms and finely chop stems. Combine chopped stems, Parmesan cheese, mozzarella cheese, green onions, olive oil, garlic, salt, and black pepper in a bowl. Spoon filling into mushroom caps; arrange caps in the prepared baking dish. Bake in the preheated oven until the mushrooms are tender, 10 to 15 minutes.
Time 35m Yield 12 serving(s) Number Of Ingredients 10 Steps:
Mix the flour, baking powder and salt in a large bowl. Stir well and make a well in the center of the mixture. In a small bowl combine the spice mix ingredients- stir well and set aside. In a separate bowl combine the butter, sugar and egg and beat well. Pour this mixture into the well of the flour mixture. Mix just until moist. Grease the muffin cups. Fill the muffin cups 1/3 full and then sprinkle spice mix over top. Spoon the rest of the batter over the filling to 2/3 full. Bake at 400 oven for 20-25 minutes.
Number Of Ingredients 11 Steps:
In a mixing bowl combine flour, oats, soda, baking powder, and salt. Make a well in the center. In a separate bowl combine egg whites, milk, oil, honey, applesauce, and pureéd beans. Add all at once to flour mixture. Stir just until moist, allowing batter to be lumpy. Line muffin tin with paper baking cups. Fill 2/3 full. Bake at 375 degrees for 15 to 20 minutes or until lightly browned. Remove from pans and serve warm. Makes 12 muffins. *If you are diabetic, suffer from a sugar allergy, or are highly resistant to fat loss, replace the honey or sugar with 1/4 cup frozen concentrated apple juice and 1/4 cup frozen concentrated pineapple juice. (Add 2 to 4 tablespoons of additional flour if batter looks too thin.) Use unsweetened applesauce. You now have an “A” Choice. **Purchase canned white beans and finely pureé them in your blender. The consistency should be like thick wall-paper paste or creamed shortening and sugar. If the consistency is too thick, add 1 to 3 tablespoons of water or liquid left over from the beans. ***I always make extra muffins and freeze them in freezer bags for quick future use. And remember, do not SNACK on grains first. Snack on veggie-based foods first to accelerate excess fat loss! Then, if you’re still hungry, add in the grains, proteins, and fruits.
Time 35m Yield 18 Number Of Ingredients 17 Steps:
Preheat oven to 375 degrees F (190 degrees C). Lightly oil 18 muffin cups, or coat with nonstick cooking spray. In a medium bowl, whisk together eggs, egg whites, apple butter, oil and vanilla. In a large bowl, stir together flours, sugar, cinnamon, baking powder, baking soda and salt. Stir in carrots, apples and raisins. Stir in apple butter mixture until just moistened. Spoon the batter into the prepared muffin cups, filling them about 3/4 full. In a small bowl, combine walnuts and wheat germ; sprinkle over the muffin tops. Bake at 375 degrees F (190 degrees C) for 15 to 20 minutes, or until the tops are golden and spring back when lightly pressed.
Time 30m Yield 9 servings (about 2 quarts). Number Of Ingredients 9 Steps:
In a large saucepan, cook onions and garlic in butter over medium-low heat until tender. Reduce heat to low; add the mushrooms. Cook for 8-10 minutes or until tender, stirring occasionally. , Add the cream, broth, salt and pepper; cook and stir over low heat until heated through. Garnish with Parmesan cheese and parsley if desired.
Time 35m Yield Makes Muffins Number Of Ingredients 0 Steps:
Get all equipment and ingredients ready. Turn oven on to 200ðC/gas mark 7 Put 6 muffin cases (or 9 bun cases) into the muffin/bun tin Weigh the flour and sieve into the mixing bowl. Weigh the caster sugar and add to the flour. Measure out the baking powder and add to the flour. Weigh out the raisins and add to the flour. Mix all the dry ingredients together with a wooden spoon Add 150ml milk to the measuring jug. Add 85ml vegetable oil to the milk. Break egg into a separate bowl and check for freshness and remove any bits of shell. Add egg to milk and add a few drops of vanilla essence. Mix it all together with a fork Pour milk and egg mixture into the dry ingredients and mix together with the wooden spoon until mixture is smooth and creamy with no lumps. Pour mixture back into the measuring jug. Half fill each paper case with mixture, then go back and add the remaining mixture making sure each case is filled to the same height. Bake for approximately 20 minutes (checking after 15 minutes). Muffins should be well-risen and golden in colour.
