1. Quick Easy Dinner Rolls Ingredients: wheat flour, white, all-purpose, unenriched milk, fluid, 1% fat, without added vitamin a and vitamin d salad dressing, mayonnaise, regular Directions: Preheat oven to 350 degrees F. Spray a muffin pan with nonstick cooking spray. Mix ingredients in a bowl until well combined and spoon into prepared muffin pan. Bake for 15 minutes or until brown. Source Archive
2. Eggless Vanilla Cupcakes (Egg-Free) Ingredients: milk, fluid, 1% fat, without added vitamin a and vitamin d vinegar, cider wheat flour, white, all-purpose, unenriched cornstarch leavening agents, baking powder, double-acting, sodium aluminum sulfate leavening agents, baking soda salt, table oil, olive, salad or cooking sugars, granulated vanilla extract Directions: Preheat oven to 350 F and line a 12 cup standard size muffin pan with paper liners or grease the cups. In a large bowl, whisk together the milk and vinegar and let it sit for a couple minutes. Meanwhile, in a medium bowl, stir together the flour, cornstarch, baking powder, baking soda and salt. Set aside. Add the oil, sugar and vanilla into the milk mixture and beat well with an electric mixer. Gradually add the flour mixture to the milk mixture and beat until no large lumps remain. Fill cupcake liners 2/3 full and bake for 20-22 minutes or until a toothpick inserted in the center of a cupcake comes out clean. Transfer to a wire rack to cool completely. Frost and decorate, if desired. Source Archive
3. Whole Wheat Dinner Rolls Recipe Ingredients: honey water, bottled, generic leavening agents, yeast, baker's, active dry water, bottled, generic honey egg substitute, powder oil, safflower, salad or cooking, high oleic (primary safflower oil of commerce) wheat flour, white, all-purpose, unenriched Directions: Dissolve 1/2 tsp. honey in 1/2 c. hot water. Add in baking yeast and allow yeast to dissolve about 10 min. In another bowl combine warm water, remaining honey, imitation Large eggs and oil. Stir in yeast mix. Add in the flour and stir. Cover and let rise till double, about 20 min. Grease well 12 large muffin c.. Stir down the batter and spoon into muffin c., filling each 1/2 full. Let rise uncovered till batter reaches top of c., about 20 min. Heat oven to 400 degrees. Bake 15 min or possibly till golden. Makes 12. Source Archive
4. Spiced Brown Bread Muffins Ingredients: wheat flour, white, all-purpose, unenriched wheat flour, white, all-purpose, unenriched sugars, brown leavening agents, baking soda pumpkin, raw milk, buttermilk, fluid, cultured, lowfat raisins, seeded Directions: Preheat oven to 350. Grease 6 large muffin cups. Combine flours, brown sugar, baking soda and spice in large bowl. Stir in buttermilk just until flour mixture is moistened. Fold in raisins. Spoon evenly into prepared muffins cups. Bake 35 tp 40 minute or until wooden pick inserted in center comes out clean. Remove from pan. Source Archive
5. Apple Raisin Muffins Ingredients: water, bottled, generic sugars, granulated apples, raw, with skin raisins, seeded butter, without salt spices, cinnamon, ground spices, nutmeg, ground spices, cloves, ground nuts, walnuts, english leavening agents, baking soda wheat flour, white, all-purpose, unenriched Directions: Preheat the oven to 350 degrees F. Combine the water, sugar, apples, raisins, butter, cinnamon, nutmeg, and cloves in a saucepan; bring to a boil. Remove the pan from the heat and cool completely. In a large bowl, stir the nuts and baking soda into the flour. Add the cooled mixture to the bowl, and stir until blended. Fill greased miniature muffin tins with batter to the top. Bake for 15 minutes. Note: Extra muffins can be stored in a re-sealable freezer bag Source Archive
6. Strawberry Chocolate Chip Muffins Ingredients: spartan, real semi-sweet chocolate baking chips, jams and preserves, apricot wheat flour, white, all-purpose, unenriched cornmeal, degermed, unenriched, yellow leavening agents, baking powder, double-acting, sodium aluminum sulfate salt, table cream, sour, cultured Directions: Filling: in a small bowl, combine chocolate chips and strawberry jam. Set aside. Batter: in medium bowl, combine dry ingredients. In large bowl, whisk together sour cream, sugar, butter and eggs until smooth. Stir in flour mixture until just combined. Spoon batter into muffin cups. Make an indentation in each. Fill with 1 teaspoon of the chocolate strawberry filling. Bake at 375 for 22-24 minutes. Source Archive
7. Weight Watchers Banana Oat Muffins Ingredients: oats wheat flour, white, all-purpose, unenriched sugars, granulated leavening agents, baking powder, double-acting, sodium aluminum sulfate leavening agents, baking soda salt, table spices, nutmeg, ground spices, cinnamon, ground egg substitute, powder bananas, raw applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity) Directions: Combine first 8 dry ingredients in large bowl and mix well. Beat egg substitute, banana and applesauce together in small bowl until smooth. Add banana mix to dry ingredients and stir until moistened. Fill greased muffin cups almost full or use muffin papers. Bake at 375F for 20 - 25 minutes, or until top springs back when lightly touched. Source Archive
8. Cinnamon Raisin English Muffins Ingredients: milk, fluid, 1% fat, without added vitamin a and vitamin d honey butter, without salt salt, table water, bottled, generic leavening agents, yeast, baker's, active dry wheat flour, white, all-purpose, unenriched wheat flour, white, all-purpose, unenriched sugars, granulated spices, cinnamon, ground raisins, seeded cornmeal, degermed, unenriched, yellow Directions: Heat milk in the microwave for 1-2 minutes, until hot enough to melt the butter. Add honey, butter, and salt to the milk. Let cool to lukewarm. Dissolve the yeast in warm water. Let it sit while you mix together whole wheat flour, 2 cups of all-purpose flour, cinnamon, raisins and sugar in a large bowl. Add the water/yeast to the milk mixture, then pour into the bowl of flour and stir until smooth. Gradually add more flour until a soft dough forms. Place the dough on a floured surface and knead for about 10 minutes, adding more flour as needed. Place in a greased bowl, turning the dough over to grease the top of it. Cover with a dishcloth and place in the oven with just the pilot light on. Leave it to rise for 1 hour. Punch it down and divide it in half. On a lightly floured surface, roll out the first half of the dough to about 1/2 thickness. Cut out circles (you can use a cup, or a 7-ounce tuna can) and place them on a baking sheet that is heavily sprinkled with cornmeal. Sprinkle the tops with cornmeal as well. Do the same with the 2nd half of dough. Cover the muffins with a dishcloth and place in the oven with just the pilot light on again. Leave them to rise until doubled, about 45 minutes to an hour. Cook muffins on a lightly greased electric frying pan at 300F for about 10 minutes each side, until they are nicely browned. Watch them closely so they dont burn. If you want to eat them when theyre still warm and soft (like I do! ), poke a fork all the way around and pull it apart with your fingers. Once they cool, they can be cut easily with a knife. You can toast them too, if you like them crispy. Serve with butter, honey, or jam. Source Archive
9. Banana Protein Jumbo Muffins Ingredients: beverages, protein powder whey based oats vanilla extract leavening agents, baking powder, double-acting, sodium aluminum sulfate egg substitute, powder sweetener, herbal extract powder from stevia leaf spices, cinnamon, ground bananas, raw Directions: Smash banana. Mix all ingredients together. Pour into jumbo muffin tin. Bake for 15 minutes at 350 degrees. Source Archive
10. Vegan Corn Muffins Ingredients: egg substitute, powder water, bottled, generic cornmeal, degermed, unenriched, yellow wheat flour, white, all-purpose, unenriched leavening agents, baking powder, double-acting, sodium aluminum sulfate sugars, granulated oil, olive, salad or cooking water, bottled, generic salt, table Directions: Preheat oven to 450 degrees F (230 degrees C). Grease six muffin cups or line with paper muffin liners. In a small bowl, beat together egg replacer and water. In a separate bowl, combine cornmeal, flour, baking powder, sugar and salt. Add egg mixture, oil and water; stir until smooth. Spoon batter into prepared muffin tins using approximately 1/2 cup for each muffin. Bake in pre-heated oven for 10 to 15 minutes, until a toothpick inserted into the center of a muffin comes out clean. Source Archive
11. Easy Dinner Rolls Ingredients: wheat flour, white, all-purpose, unenriched salad dressing, mayonnaise, regular milk, fluid, 1% fat, without added vitamin a and vitamin d sugars, granulated Directions: Preheat oven to 400. Mix all ingredients well. Spoon into greased muffin tins. Bake about 10 minutes. Source Archive
12. Buttermilk Whole Grain Pancakes Ingredients: wheat flour, white, all-purpose, unenriched milk, buttermilk, fluid, cultured, lowfat egg, white, raw, fresh sugars, granulated leavening agents, baking powder, double-acting, sodium aluminum sulfate leavening agents, baking soda salt, table seeds, flaxseed milk, fluid, 1% fat, without added vitamin a and vitamin d oat bran, raw milk, buttermilk, fluid, cultured, lowfat oil, canola vanilla extract Directions: Add flour, buttermilk powder, dried egg whites, sugar, baking powder, baking soda and salt in a large bowl, and whisk until well combined. Stir in flaxseed meal, dry milk and bran. Mix together milk, oil and vanilla in a small bowl. Put 2 cups pancake mix in a large bowl. (Refrigerate the remaining pancake mix in an airtight container for up to 1 month or freeze for up to 3 months) Make a well in the center of the dry ingredients mix. Stir in the milk mixture until just blended, do not overmix. (The batter will be quite thin, but will thicken up as it stands.) Allow to stand for 5 minutes. Coat a nonstick skillet or griddle with cooking spray over medium heat. Stir the batter again before filling the muffin cups. Using 1/4 cup batter for each pancake, cook pancakes until the edges are dry and bubbles begin to form, about 2 to 4 minutes. Turn over and cook until golden brown, about 2 to 3 minutes longer. Adjust heat for even browning if needed. Serve with fresh berries and maple syrup. For more flavors: Chocolate-Chocolate Chip Pancakes: Fold 1/2 cup cocoa powder and 3 ounces chocolate chips into the batter. Blueberry: Fold 1 cup frozen or fresh blueberries into the batter. Banana and Nut: Fold 1 cup thinly sliced bananas and 1/4 cup of finely chopped toasted pecans or walnuts into the batter. Source Archive