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PER SERVING (1/3 cup dry mix): 160 cal, 5 g fat (0 g saturated fat), 220 mg sodium, 27 g carbs (3 g fiber, 3 g sugar), 3 g protein This baking mix, made with a blend of nut and seed powders along ...
Sweet and spice flavors mix beautifully in this peach muffin recipe. With the cinnamon and peach in the muffin batter and graham cracker in the topping, this is a perfect fluffy bite for a great ...
Per 3 mini muffins: 280 calories, 17 g fat (1.5 g saturated fat), 380 mg sodium, 35 g carbs (19 g fiber, 3 g sugar), 10 g protein. Flax 4 Life's No Sugar Added muffins are made with a blend of ...
Foster's sourdough English muffins was a popular brand of English muffin originally from San Francisco. They were a signature menu item at Foster's restaurants from the 1940s to the 1970s, and continued to be produced as a packaged brand until 2008.
In September 2005, Otis Spunkmeyer acquired Merkel-McDonald, Inc., a manufacturer, and distributor of frozen IQF Cookie Dough products for the foodservice market, doing business as Chippery. Chippery is based out of Austin, Texas and has a 97,000-square-foot (9,000 m 2 ) manufacturing facility located there.
Quick bread is any bread leavened with a chemical leavening agent rather than a biological one like yeast or sourdough starter.An advantage of quick breads is their ability to be prepared quickly and reliably, without requiring the time-consuming skilled labor and the climate control needed for traditional yeast breads.
Echeverría says the muffins can last seven to 14 days in the fridge. The moist environment might change the texture a bit, but that can usually be fixed by a few minutes in the toaster oven or ...
Bran muffins use less flour and use bran instead, as well as using molasses and brown sugar. [6] The mix is turned into a pocketed muffin tray, or into individual paper moulds, and baked in an oven. Milk is often added, as it contributes to the appealing browning appearance. [6] The result are raised, individual quickbreads. [5]