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Real Food for Real People Recipe
Email Magazine
FREE recipes to your email!
Volume 8, Issue 042, March 29, 2006 RF4RP
is a Real Food for Real People publication, ISSN: 1528-9621
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And Here Is Today's Recipe!
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* Exported from MasterCook *
Raspberry Lemon Streusel Muffins
Recipe By : Real Food for Real
People
Serving Size : 24 Preparation Time :0:00
Categories : Breakfast
Fruits
Low Carb
O.A.M.C.
Quick Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Streusel Topping:
1/4 cup Butter or Margarine -- melted
1/2 cup Almond Meal
2 tablespoons Sugar
1 1/2 teaspoons Lemon Zest
Muffins:
1/3 cup Flour
2/3 cup Wheat Gluten
1 1/2 cups Almond Meal
2 teaspoons Baking Powder
1 teaspoon Baking Soda
1 1/3 cups Splenda -- or sugar
1 tablespoon Lemon Zest
2 Eggs
1 cup Half and Half
1/2 cup Butter or Margarine -- melted
1 tablespoon Lemon Juice
1 1/2 cups Raspberries, frozen -- do not thaw
1 tablespoon Flour
Adjust oven rack to middle position and preheat oven to 400ºF. Stir
all streusel
ingredients together in a medium size bowl to form a soft, crumbly
dough; set aside. Mix
dry muffin ingredients and lemon zest together in a large size mixing
bowl. In another
large mixing bowl, combine all liquid ingredients. Add dry ingredients
to wet ingredients
and stir with wire whip until almost fully incorporated. Toss frozen
raspberries with flour to
coat, then gently fold into dough with a wooden spoon, handling only
enough to
incorporate berries. Using paper muffin cup liners, prepare muffin
tins and fill each cup
until 1/4" from top. Crumble streusel topping over each. Bake for 15
minutes, then reduce
heat to 350ºF and bake for another 10 minutes, or until lightly
browned and muffin springs
back when pressed lightly with fingertip.
*Freeze up to 6 weeks for future use.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 169 Calories; 9g Fat (48.4%
calories from fat);
10g Protein; 12g Carbohydrate; 1g Dietary Fiber; 19mg Cholesterol;
179mg Sodium.
Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk;
1 1/2 Fat; 0 Other
Carbohydrates.
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*Note: Please forward this recipe post to as many people as you like. All I
ask is that you forward the entire message, and that you encourage the
recipient to subscribe. Thank you so much!
Kaylin
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Recipes from our wonderful Subscribers!
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About this section:
This section is YOURS! You send in questions, and answer the questions
of other subscribers. Email addresses of folks sending in replies to
questions and voluntary recipes WILL be posted with your submission unless
you specify otherwise in your submission. Please remember these recipes
have not been tried by Real Food for Real People, but *are* recommended by
our subscribers. Any comments or questions on them should be directed to
the person who sent it in. Thanks!
How To Submit A Recipe or Question:
If you wish to send in a request or answer someone else's question, please
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I have access to liquid yeast but have no idea how to use it. I do NOT
want to make beer
which is all I can find by "googling" up liquid yeast recipes. Does
anyone have any idea
how to use it for bread etc. or what measurements to use versus the dry
yeast? This is
such a wonderful ezine and the readers are always so helpful so I am
hoping I can get
some help. Thanks in advance.
Penny
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I was wondering if anyone out
there has a tortilla recipe using whole wheat flour? Thanks
very much!
Sandy
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How about
recipes for oat bran (for us cholesterol guys) and some for dried
cherries- I am
addicted to those things.
Kathy T.
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Forget It Pot Roast
6 potatoes quartered
6 carrots sliced
3-3 1/2 lb chuck roast
1 envelope dry onion soup mix
10 3/4 oz can cream of mushroom soup
2-3 Tbsp flour
1/4 c water
Place potatoes and carrots in slow cooker. Add meat. Top with soups.
Cover and cook
on low 8-9 hours. To make gravy, remove meat and vegetables tp serving
platter and
keep warm. Pour juices into saucepan and bring to boil. Mix 2-3 Tbsp
flour with 1/4 c
water until smooth. Stir into juices of pan until thickened. Serve over
meat and
vegetables, or alongside as a gravy.
Nicole
lovin.recipes@gmail.com
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Breakfast Pizzas
Serves 4
Vegetable oil spray
8 ounces fresh mushrooms, sliced (2 1/2 to 3 cups)
1 cup chopped green bell pepper
1 cup chopped yellow onion (2 medium)
Egg substitute equivalent to 3 eggs, or 2 large eggs and whites of 2
large eggs
1/4 cup fat-free milk
1/2 cup no-salt-added tomato sauce
1 teaspoon salt-free dried Italian seasoning, crumbled
1/4 teaspoon crushed red pepper flakes
2 English muffins, halved and toasted
2 tablespoons grated Parmesan cheese
Spray a large nonstick skillet with vegetable oil spray. Heat over
medium-high heat for 1
minute. Sauté mushrooms for 4 minutes, or until soft. Add bell pepper
and onion. Sauté
for 4 to 5 minutes, or until onion is translucent. Meanwhile, in a small
bowl, whisk
together egg substitute and milk. Reduce heat to medium and add egg
mixture to
vegetables. Cook until eggs are set, stirring occasionally with a rubber
scraper. Remove
from heat. In a small bowl, combine tomato sauce, Italian seasoning, and
red pepper
flakes. Spoon 2 tablespoons tomato mixture on each muffin half. Top with
mushroom
mixture and sprinkle with Parmesan.
Mexican Breakfast Pizzas
Substitute 4 6-inch corn tortillas for English muffins; 1/2 teaspoon
ground cumin for Italian
seasoning; and 1 tablespoon chopped fresh cilantro and 1/4 cup nonfat or
low-fat sour
cream for Parmesan. Put egg mixture on tortillas. Combine tomato sauce,
cumin, and
red pepper flakes. Spoon over egg mixture. Top with sour cream and
sprinkle with
cilantro.
(calories 170; protein 11 g; carbohydrates 27 g; cholesterol 0 mg; total
fat 3 g; sat 0 g;
poly 1 g; mono 1 g; fiber 4 g; sodium 155 mg)
Dee
gardenthymeherbs@yahoo.com
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This is for Tranquility who wanted Mini Muffin
recipes. This is the only recipe I have for
Mini Muffins, but the timing is 13 to 15 minutes. Check with small skewer
or toothpick for
doneness. Any muffin recipe can be used but I've always just generously
sprayed my
mini muffin pans with cooking spray rather than using mini muffin papers.
Pumpkin Mini-Muffins
1 box Yellow Cake mix -- (any brand)
3 Eggs
1/2 cup Vegetable Oil
1 teaspoon Baking Soda
2 teaspoons Cinnamon
1 teaspoon Vanilla
20 ounces Pumpkin -- (1 can)
Topping:
3 ounces Cream Cheese -- (softened)
3/4 cup Butter or Margarine -- (softened)
1/2 teaspoon Vanilla 1
tablespoon Milk
2 cups Powdered Sugar
Muffins: Preheat oven to 350 degrees F. In a large mixing bowl, mix
together all
ingredients until well blended. Fill paper-lined miniature muffin tins 2/3
full of batter in each
liner. Bake 13 - 15 minutes or until golden brown.
Topping: In a medium mixing bowl, cream together butter and cream cheese.
Beat in
vanilla and milk. Gradually add powdered sugar until frosting is desired
thickness. Apply
topping to cooled mini-muffins. Flash freeze muffins by placing them on a
cookie sheet
and placing cookie sheet in freezer until muffins have frozen. Package
muffins in freezer
containers, making certain to place a sheet of waxed paper between layers
to prevent
sticking. Do not thaw muffins in container-place them on a cookie sheet
and thaw at room
temperature at least one hour before serving.
Mary
D_bnight@yahoo.com
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Here is a breakfast pizza that Karen might like to
try.
Breakfast Pizza
1 tube crescent rolls
1 lb. pork sausage
2 c. frozen hash browns
4 eggs
1 c. shredded American or cheddar cheese
salt and pepper to taste
Unroll crescent rolls and place in 12 inch pizza pan, pinching edges
together and
stretching to fit pizza pan. Brown and drain sausage. Place on top of
crescent rolls. Top
with hash browns. Beat eggs slightly and pour over potatoes and sausage.
Salt and
pepper to taste. Top with cheese. Bake for 40 to 45 minutes in 350° oven
or until eggs are
set and crust is browned.
Shirley
rn_director@yahoo.com
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(C)1994-2006, Kaylin
White/Real Food for Real People. All rights reserved.
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