Blog About Stuff That's In Your Home | Appliances and Stuff

21 Nov 11 GI canteen cup cooking – baking muffins for breakfast

Using rocks to buffer the heat in to a radiating force, baking bread or muffins is easy. Whether on a fire or using an alcohol stove
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A look at backpacking food for the newbee
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Tags: Baking, Breakfast, Canteen, cooking, Muffins

03 May 11 How to prepare Low Fat Blueberry Muffins in the NuWave Oven

Save on the NuWave Oven by visiting today! Free same-day shipping if ordered by 3pm. Offer valid until 5/9/2011 only. I took the fat and calories out of bakery corn muffins. You can use any type of berries. Bake on 1 inch rack for 23 to 25 minutes. Serving size: 2 bread loaf pans Ingredients: 1 cup all-purpose flour 2 cup yellow corn meal 1 cup sugar 1 tablespoon baking powder 1 teaspoon salt 2 cups low-fat buttermilk 1 cup apricot nectar 3 tablespoons grape seed oil 2 teaspoons vanilla extract 1 teaspoon grated orange zest 4 large egg whites 2 cups frozen blueberries Directions: Spray individual silicone baking cups with non-stick spray. You can also use 3 paper muffin liners tripled up. Whisk the flour, cornmeal, sugar, baking powder and salt in a medium bowl. In another bowl, whisk buttermilk, apricot nectar, grape seed oil, vanilla and orange zest. Whisk the egg whites and remaining sugar in a large bowl (make sure the bowl is dry). On a medium-high speed, whisk until soft peaks form (about 8 minutes). Whisk the buttermilk mixture into dry ingredients and gently fold in egg whites until almost combined. Fold in blueberries. It is important not to over mix or you will end up with dense muffins. Divide the mixture among the muffin cups, using an ice cream scoop. Place on a 1 inch rack and bake for 15 to 17 minutes. Toothpick should come out clean. If muffins begin to brown, cover with parchment paper. Let stand for 5 minutes and enjoy! Tips: If
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Tags: Blueberry, Muffins, NuWave, Oven, prepare