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Mix together buttermilk, eggs, sun dried tomatoes, and chopped spinach; In a separate bowl mix well the flour, salt, bacon and cheese; Pour liquid into dry ingredients and gently mix JUST until ...
buttermilk. 1/2 tsp. vanilla extract. 1 1/2 c. all-purpose flour. 1 tsp. pumpkin pie spice. 3/4 tsp. baking powder. ... Tip: Double the recipe and freeze half the muffins. Take them out to defrost ...
Bake muffins until puffed, golden brown on top, and a tester inserted into the center comes out with a few moist crumbs attached, 20 to 22 minutes. Let cool slightly in tin.
An English muffin is a small, round and flat yeast-leavened (sometimes sourdough) bread which is commonly 4 in (10 cm) round and 1.5 in (4 cm) tall.It is generally split horizontally and served toasted. [2]
Let cool in the muffin tin for 5 minutes before removing the muffins to a wire rack. For the honey butter: Meanwhile, in a medium bowl, whisk together the butter and honey until well combined ...
There are many variations of Sally Lunn cake in American cuisine, some made with yeast, with variations that add cornmeal, sour cream or buttermilk to the basic recipe. [ 2 ] [ 3 ] The recipe was brought to the United States by British colonists, and new American variations were developed through the 18th and 19th centuries.
Where a recipe already uses buttermilk or yogurt, baking soda can be used without cream of tartar (or with less). Alternatively, lemon juice can be substituted for some of the liquid in the recipe, to provide the required acidity to activate the baking soda. The main variable with the use of these kitchen acids is the rate of leavening.
Carey also uses low fat buttermilk and a lot less oil than is typically called for in most muffin recipes. All you need for this recipe is baking mix, sugar, unsweetened applesauce, low fat ...