Sentences with phrase «base of these muffins»

They're using almond flour to form the base of these muffins, so there's no corn used and nothing that gives it corn flavor, but the essence is still there in the texture of the muffins.

The prunes and applesauce are pureed together in the food processor and are the base of these muffins.

The base of the muffins is rhubarb compote that would be also great dribbled on vanilla ice - cream.

The base of these muffins is a simple blend of homemade oat flour, quinoa flakes and blanched almond flour.

For the base of these muffins, we're using a blend of almond flour and quinoa flour.

For the base of these muffins I used roasted and pureed butternut squash.

The base of these muffins reminds me of pancakes.

Not exact matches

This of course tastes delicious, however, it's combination of this soft base against the crunchy oat, date and pecan topping that really makes these muffins very special.

Today, Lipari offers a variety of frozen dough, as well as thaw and sell items, icings and fillings, and an assortment of bakery bases, mixes and muffin batters.

These Vegan Zucchini Bread Bran Muffins are chock full of plant - based goodies like raisins and shredded zucchini, leaving you feeling satisfied.

Shredded zucchini can bump up the benefits of chocolate - based muffins; just make sure to squeeze the excess water out of the zucchini before folding into the batter.

Here's the nutritional breakdown for banana blueberry muffins (based on 1 banana) 450 calories per muffin 22 g fat 68 g carb 7 g protein Next time I will try xylitol + stevia combo to reduce some of the carbs and calories.

It's my go - to muffin base, and I actually shared a blackberry lemon version of it a few months ago.

Our current range of gluten free sourdough products include, loaves, rolls, bagels, english muffins, pizza bases, burger buns and crackers to name a few!

Your results will vary based on the type of baked good (i.e., muffins vs. brownies), but you can typically replace half of the butter in a recipe with puréed avocado and expect similar results.

Nut - based muffins can often be too dense, but these hazelnut - loaded treats escape that fate thanks to the vibrant orange flavor that bursts through from the juice and zest of the fruit.

The muffin base still has all of our nutritional favorites, plus HELLO a hefty serving of veggies from pumpkin.

These Savory Cheese Muffins are only the latest in a long line of muffin recipes that I crank out of my kitchen on a weekly basis.

It sounds heavy, but it is just the lightest thinnest slight of ham, and then the hash browns providing the base instead of a bready english muffin on this take of Eggs Benedict.

Using an old recipe of my mom's for Pumpkin Apple Streusel muffins as a base, I thought I would swap the pumpkin for squash.

I also tried to keep things plant - based by using coconut oil for the fat and unsweetened almond milk in place of the whole milk and / or sour cream typically used in muffins.

Experiment by substituting whole wheat or oat flour for up to half of the flour in pancake, waffle, muffin or other flour - based recipes.

Place a heaping tablespoon of the base mixture into each muffin cup and press down with your fingers as hard as possible to create a compact and even base.

I had to make a few changes of my own to the recipe based on what was available in my kitchen this morning, but nevertheless the muffins turned out...

I try to keep homemade stuff like muffins, healthy banana - oatmeal based cookies, cheese squares, cubed watermelon and cucumber and some of his favourite things around for the mummy - i - am - hungry times.

With a coconut flour base, these delicious blueberry mini muffins topped with a lemon coconut frosting will instantly remind you of spring!

While this won't always be the norm (not everyone likes to bake and I like to cook just as much) I have been whipping up a lot of muffins and breads lately based...

Among my favorite recipes are my Choco - Berry Smoothie Bowl, eggs with Food for Life's cinnamon raisin English muffins, pancakes, and any kind of oatmeal - based cereal.

That's why I'm all about starting my day off with a simple and healthy plant - based meal, and these Blueberry Lemon Oat Bran Mini Muffins are a great example of just that!

Little cocoa bites... I made a version with pure cocoa butter and vanilla powder as a mild creamy base and a way to hold the berries together, then I went on to melt some dark chocolate into the bottom of mini muffin cups and topping with chopped macadamias and inca berries.

These are usually adjectives that we use to describe what we wish our hair looked like on a daily basis (see Blake Lively for a real life example) but in this instance I experienced all three of these lovely words in conjunction with a muffin and it appears I owe it all to FAGE Greek Yogurt.

Sweet banana base, cold brew kick, and lots of chocolate chips make these vegan + paleo Banana Mocha Chip Muffins an ultra fluffy indulgent breakfast or sweet treat!

One of the greatest things I discovered after adopting plant - based diet was raw buckwheat — you can make boiled porridge, raw buckwheat porridge or ricotta, ricotta creams for cakes or to eat as is; to make cookies and pancakes, use soaked groats for buckwheat muffins and cakes, just boil for -LSB-...]

For me that's beauty though, I love getting those little rhubarb morsels as I bite into one of these muffins which breaks from the sweet coconut base.

I used the same base recipe for both but for the crumb cake one I doubled the streusel topping and put some in the middle of the muffin.

I also have a non-gluten-free carrot muffin recipe that you could use as the cupcake base: http://wallflowerkitchen.com/carrot-cake-breakfast-muffins/ you can remove the raisins if you want and use regular flour in place of the spelt (equal amounts).

100 - Calorie Cheese, Vegetable and Egg Muffins, from Averie Cooks Shakshuka, from The Cooking Jar Apple Pie Smoothie, from Simply Recipes Frittata Base Recipe, from Naturally Ella Grain Free Granola, from Minimalist Baker Christmas Baked Eggs, from Mel's Kitchen Cafe Superfood Breakfast Smoothie, from Mel's Kitchen Cafe Buckwheat Pancakes, from A Cozy Kitchen Inner Goddess Raspberry Breakfast Bowls, from Pinch of Yum (be sure to use gluten free granola for topping) Butternut Squash Breakfast Hash, from Love & Lemons Coco Banana Date Shake, from Sprouted Kitchen Chia Breakfast Bowl, from 101 Cookbooks (be sure to use gluten free granola for topping) Maple Almond Granola, from Gluten Free on a Shoestring Crispy Breakfast Skillet Hash, from Sally's Baking Addiction Maple Banana Baked Oatmeal, from Serious Eats (be sure to use gluten free oats)

These oat - based blender muffins have a slightly bumpy texture (as the blender won't break up the grain completely) and are a bit less sweet than the average breakfast pastry — come on, if I wanted a piece of chocolate cake, I'd just make that.

I enjoy baking with plant - based protein powder in replacement to regular flour, because it's really easy, fool - proof, and it adds just the right of fluff and texture that you need to make muffin and cake - style recipes like this one work without adding refined flour products.

Ginger & White is a lovely London based coffee shop with two neighborhood cafes, and this savory muffin is one of the treats you can buy there.

Some of you might remember my Flourless Peanut Butter Banana Muffins which is exactly what this recipe is based of off.

If you like this recipe, you might also want to try a couple of other coconut / cacao based recipes, like my Paleo Chocolate Pudding, Paleo Muffins / Cupcakes, Dairy Free Hot Chocolate, or my Paleo Chocolate Truffles.

I like a challenge and I'm so there on this one because these are oh so light and fluffy despite not having the «hold together» sticky doughy substance of a regular egg based muffin.

Similar to the muffins, the base is a blend of oat flour and quinoa flakes.

I love using coconut flour as the base of my grain - free cupcakes and muffins.

Made with a buttermilk base, cinnamon and almonds, these muffins possess rich, nutty flavor, but it's the freshly baked peaches peeking beneath the surface that make them feel truly indulgent (much like the summer dessert of the same name).

The texture of gluten free muffins and cookies isn't like traditional gluten based flours so be forewarned but these had even my most picky family members clamoring for seconds or thirds.

I keep all of my bread, wraps, English muffins, bagels, etc. in my freezer and just take out what I need on a daily basis.

Instead, plant - based proteins retain a lot of moisture, which lends great body to cakes, muffins, and breads.

As the basis I used the cranberry vanilla muffin mixture of lovely sweet doom from over at MyInspiration.