Still a small -
batch recipe filled with nutritional powerhouses, these muffins will be your new weekend go - to in the fall.
Not exact matches
Firstly, this
recipe will make enough batter to
fill two dehydrator trays, you won't be able to get everything into your blender all at once so it is best to make this in two
batches.
Just made this
recipe today and it was delicious, and I am currently mixing the
filling for a
batch of dumplings.
Make up a big
batch and use it for multiple
recipes, then don't make those
recipes again until you're ready to make another
batch of «ricotta»
filling or whatever.
Bonus
recipe: Make a double
batch,
fill up popsicle molds, and stick them in the freezer for a few hours.
I grated probably 8 - 9 turnips (mind you I made a double
batch) and tried to lightly
fill the measuring cup, and ended up taking away a whole cup of turnip from the
recipe (half a cup for the a non-double
batch) This drives me nuts!
If you would like to
fill a standard muffin pan that fits 12 make a 1 1/2
batch of this
recipe (one
recipe plus one cut in half)
I haven't tried making and freezing an entire
batch for later use, but I did freeze one cone (the one in the photo, in fact), after
filling it with ice cream (for the picture I will post on Wed along with an ice cream
recipe).
This traditional
recipe will bring back the nostalgic days of childhood when grandmothers would bake up large
batches of classic peanut butter cookies and
fill up their cookie jars.
In case anyone else is wondering, one
batch of the dip
recipe will
fill about 1 and 1/2 of the half pint jars pictured.
If you're making muffins,
fill each well about 3/4 full; the
recipe makes about 15, so you'll need to bake in two
batches (unless you have two muffin pans).
(Note: I made a smaller
batch in these photos, but the
recipe below yields enough dough to
fill the entire loaf pan!)