Today is Wednesday, November 14 2018 8:36 am

Baked Goods / Muffins


RecipeRating
There Ain't Muffin Like Lesley's Cooking
oil, chives, lime juice, season and blitz. Cut the bread into cubes. 11 Heat 2 tbsp olive oil in a frying pan, add the bread cubes and cook for a few minutes to brown all over. 12 Add the remaining chicken slices and the cherry tomatoes and heat through for about four minutes, tossing occasionally. 13 Drizzle some chilli dressing over the lettuce and toss. Arrange the lettuce on a plate, spoon the warm chicken, tomatoes and croutons on top and pour over the rest of the dressing. NOTES : Chef - Lesley Waters Recipe by: Ready Steady Cook ----- ----------
0.00
Tex-Mex Corn Muffins
immediately. Yield: 1 1/2 dozen. Posted to MM-Recipes Digest V4 #9 by rpearson@snowcrest.net on Mar 13, 1999 ----- ----------
0.00
Sweetcorn Muffins
12g Protein; 3g Carbohydrate; 378mg Cholesterol; 126mg Sodium Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates ----- ----------
0.00
Sweet Potato Muffins
mixture if desired. Bake for 20 to 25 minutes. By "Karen C. Greenlee" on Mar 13, 1999. Recipe by: Veggie Life, January, 1999 ----- ----------
0.00
Sweet Potato Muffins
raisins, if you want a change. NOTES : 1 dozen muffins ----- ----------
0.00
Sweet Potato Muffins
Yield: 1 1/2 dozen. NOTE: OR make in miniature muffin pans at 350°F for 12-14 minutes. Posted to MM-Recipes Digest by "Beth Ide" on Oct 3, 1998 ----- ----------
0.00
Sweet Potato Muffins
muffin). 154 calories (26% from fat), 4.4 g fat (0.8 g sat, 1.2 g mono, 1.8 g poly), 18 mg cholesterol and 119 mg sodium. Posted to MM-Recipes Digest V4 #9 by rpearson@snowcrest.net on Mar 13, 1999 ----- ----------
0.00
Sweet Potato Custard Muffin
serving: 90 calories, 2 g. protein, 17 g. carbohydrates, 46 mg. cholesterol, 152 mg. sodium. Posted to fatfree digest by "Ross, Lynne" on Apr 15, 1999, ----- ----------
0.00
Sweet Potato And Walnut Muffins
Allow to almost cool on a wire rack. Serve warm with butter and drizzle with maple syrup. NOTES : Delicious moist muffins served warm with butter and maple syrup for a breakfast or as an afternoon treat. ----- ----------
0.00
Sweet Potato And Raisin Muffins
baking powder, baking soda and cinnamon until well incorporated. In a medium-sized bowl, beat the egg whites with the sugar until just frothy. Stir in the apple sauce and milk, then the mashed sweet potato, lemon zest, lemon juice and raisins, stirring until well combined. Add the liquid mixture all at once over the top of the dry ingredients and stir until just combined. Spoon a heaping 1/4 cup (59ml) of the batter into each muffin cup, each should be full and well rounded. Bake for 25 minutes or until golden brown. Turn the muffins out onto a wire rack to cool for 5 minutes. ----- ----------
0.00

Previous Page| Next Page