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PER SERVING (1/4 cup dry mix): 100 cal, 0.5 g fat (0 g saturated fat), 160 mg sodium, 23 g carbs (0 g fiber, 11 g sugar), 2 g protein Another baking mix infused with banana flavors, this box from ...
From chef Emeril Lagasse, these corn muffins are sweet take on the Southern staple of cornbread. With brown sugar and maple syrup, this recipe is an easy crowd pleaser. get the recipe. Coffee Cake ...
Makes: about 2 cups Ingredients. 1 cup plain whole-milk Greek yogurt. 4 ounces feta cheese, crumbled. 1 tablespoon extra-virgin olive oil. 2 tablespoons chopped leafy fresh herbs, such as basil ...
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]
London Cries: A Muffin Man (c. 1759). The word muffin is thought to come from the Low German muffen, meaning "little cakes". [4] The Oxford English Dictionary also suggests a possible link to Old French moflet, a type of bread.
Batter is a flour mixture with liquid and other ingredients such as sugar, salt, and leavening used for cooking. It usually contains more liquid than dough, which is also a mixture of flour and liquid. Batters are usually a pourable consistency that cannot be kneaded. [1]
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Per cup: 270 calories, 7 g fat (4 g saturated fat), 330 mg sodium, 40 g carbs (4 g fiber, 15 g sugar), 12 g protein. Simply add water (or milk), stir it up, and microwave this Power Cup for the ...
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