Sentences with phrase «texture of a muffin»

The apple juice is pretty important for both the flavour and the texture of these muffins, so I would really recommend using it although it could be worth experimenting with a blend of almond milk and maple syrup.

Almond flour is used so there's no grains involved, but you still get the classic feel and texture of a muffin.

I love the flavor and texture of that 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.

Then there is the texture of the cornmeal, ranging from finely ground to coarsely ground (using a coarsely ground cornmeal will add more «grittiness» to the texture of the muffins).

and the texture of these muffins looks PERFECT.

However, my fiancée and I thought they had the texture of muffin tops instead of cookies.

It's important you don't over-mix the batter or the texture of the muffins will be off.

I think part of the light texture of these muffins comes from the fact that the mixing is all done by whisk.

They do not have the typical texture of muffins, but with the increasing variety of muffin recipes out there now, what really is the definition of a typical anyways?

The texture of these muffins is exactly the way I like cornbreads; just lightly gritty.

I left these muffins in a zipped baggie on the counter for about 5 days before the texture of the muffin was no longer as delicious as it should be.

I'm not gluten free myself so I've never used spelt flour before, but I got some just to try this recipe and I was amazed at the light texture of the muffins even with part gluten free flour!

I am trying to concentrate on writing a nice little blog post for you, complete with a description of the flavor and texture of these muffins.

I think I may be sensitive to tapioca flour and I was wondering if there is a way to omit them completely but still maintain the texture of the muffins?

I'm not sure what the texture of the muffin would be like with dried cranberries.

The texture of these muffins are delicate, but it's not as light as a cupcake, therefore it's hearty enough for breakfast.

The flavor and texture of these muffins was so wonderful, I ate them plain.

I don't suggest using almond milk because it has a much higher water content and would change the texture of the muffins.

It's the flavours and the texture of the muffin that really makes your palette go crazy.

You can still use pumpkin if you prefer rather than the oil although I did not like the texture of the muffins.

And coconut milk is much higher in fat so it might change the texture of the muffins.

I used the gluten - free flour blend from Minimalist Baker, and I LOVED how texture of the muffins turned out.

Just look at the texture of that muffin!

This healthy chunky monkey breakfast bake combines the light and fluffy texture of a muffin with the hearty staying power of baked oatmeal.

They add moisture to baked goods and contribute to the lovely, fudgier texture of these muffins.

Not exact matches

Through out my many stages of sweet eating blueberry muffins have remained a favourite, they're just so succulent and moist with their big juicy berries, sweet soft sponge and melt - in - your - mouth texture — and luckily these muffins are no different!

I had to bake for around 30/35 minutes but they've come out lovely, kind of like blueberry muffin texture!

Yes, it's a Duffin, an eccentric food from the Culinary Diva that came to fruition with tastes and textures far beyond those of mortal donuts or muffins.»

If you ignore the slightly green hue they leave (which I think is kind of fun...), you would never know that these delicious and moist muffins actually get their flavor and texture from avocados!

There are choices when it comes to the type and texture of cornmeal (a coarse flour) used in these Blueberry Cornbread Muffins.

I mix ground flax seeds into my steel cut oats for breakfast, I use whole and ground flax seeds in my homemade granola, and I usually use a couple of tablespoons in my baked goods — in addition to the health benefits I find they add a pleasant texture to muffins and quickbreads.

BUT I swear to you, these muffins are fluffy, they have the perfect amount of moisture and crumb to them, the sugar topping gives them the right amount of sweetness and texture on top, and the pumpkin spice is BASICALLY the most amazing thing ever.

But, as with most muffins, using only applesauce can compromise texture just a little, and we thought the 2 tablespoons of heart - healthy canola oil really improved the texture and flavor.

After baking six different versions and tormenting our families for days with endless debates about which had the best flavor, the best texture, the best... muffin excellence... Gretchen and I settled on just the right balance of healthiness and all - out yumminess.

If you're expecting the fluffy, bready texture of a traditional muffin, know that these are a bit different.

I also tried to use a few lessons I learned from my biscuit adventures to give myself the best chances at successful scones — scones are in between biscuits and muffins on the baked items continuum, and the quality of a good scone is all about texture — so I figured it would be best to try something a little different from my biscuit attempt.

The Starbucks pumpkin spice muffin is more like a pumpkin cupcake and has a cream cheese filling inside, which, while a good idea, has sort of an odd, gelatinous texture.

Sprinkle on top of muffins for added texture.

I made those and my muffins came out really dense and sort of doughy, not like regular muffin texture, is this how they are supposed to turn out or did I do something wrong?

The topping is the PERFECT balance of flavor and texture, giving the subtle flavor of the muffins a perfect sweetness!

Would I talk about the texture and ingredients of a blueberry muffin?

Not the flavor, not the texture, and I didn't knock anything upside down on its way out of the oven, but somehow I missed that these were supposed to be MINI muffins so I was bewildered when I was pouring... [Continue reading]

The fine texture and milder, sweeter flavor will make any of your rolls, muffins, pies, and desserts truly memorable.

Not only is yogurt an excellent source of calcium, protein and Vitamin D but it adds moisture and texture to pancakes, muffins and more.

As in the low carb and gluten free Sun - Dried Tomato and Asiago Zucchini Bread that I posted yesterday, I pureed the zucchini into these muffins which gave it the lovely fluffy texture without chewy shreds of zucchini weighing down the cake.

This stuffing is slightly more labor intensive than other recipes, since it has the added component of roasting vegetables, but they add the best flavor and texture to these muffins.

These Pear Carrot Streusel Muffins are laced with layers of flavor and have such a delicate, craveable texture.

These muffins have a lot of texture and a bit of nuttiness thanks to the inclusion of super nutritious wheat germ.

I love it «mushy»; I love it sliced; I love it on the bbq (if interested, here is one of my go - to recipes: Easy Garlicky Grilled Polenta); I love the texture cornmeal provides in bread, muffins, cookies, cakes and I even used cornmeal to make these Lemon Blueberry Scones!