*Wash the fruit before grating. in Visual Studio .NET

Generation QR Code 2d barcode in Visual Studio .NET *Wash the fruit before grating.

*Wash the fruit before grating.
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Preheat the oven to 375 F. Spray a twelve-cup muffin tin with nonstick cooking spray or line the cups with paper liners. In a large mixing bowl, mix oats, flour, and baking powder. Make a well in the center. In a separate bowl, mix the remaining wet ingredients. Pour the wet ingredients into the dry ingredients and stir until just blended; add the lemon or lime rind. Divide the batter evenly among the prepared muffin cups. Bake eighteen minutes.
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Muffin making is a great kitchen activity for kids. Be sure to use egg substitute when baking with children so they can lick bowls and spoons without fear of salmonella. If you leave extra muffins sitting around, they will call your name and you will eat too many of them. Put extra muffins in the freezer. Thaw and serve them another time perhaps with soup for a quick wholesome meal. Muffins make a healthy, inexpensive, portable snack for kids, hikers, and skiers. Muffins are also a great way to get healthy plant nutrients into vegetable-phobic people. Pumpkin, shredded carrot, shredded zucchini, and even leftover winter squash puree can be baked into muffins, making them just as nutritious as they are delicious. To make low-fat or nonfat muffins, use egg substitute instead of whole egg, and applesauce instead of oil.
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1 cup rolled oats 1 cup whole-wheat flour 2 teaspoons baking powder 3 4 cup miniature, dark, semisweet chocolate chips 1 15-ounce can (2 cups) pumpkin puree 1 4 cup canola oil 1 3 cup honey 1 large egg or 1 4 cup egg substitute Preheat oven to 375 F. Spray a twelve-cup muffin tin with nonstick cooking spray or line the cups with paper liners. Mix oats, flour, baking powder, and chocolate chips in a large mixing bowl. Make a well in the center. Mix remaining wet ingredients in a separate bowl. Pour the wet ingredients into the dry ingredients and stir until just blended. Divide the batter evenly among the prepared muffin cups. Bake eighteen minutes.
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T W E LV E S E RV I N G S
1 cup yellow cornmeal 1 cup whole-wheat flour 1 teaspoon baking powder 1 15-ounce can (2 cups) cream-style corn 1 4 cup canola oil 1 3 cup honey 1 large egg or 1 4 cup egg substitute 1 4 cup unsulfured molasses Preheat oven to 375 F. Spray a twelve-cup muffin tin with nonstick cooking spray or line the cups with paper liners. In a large bowl, mix the cornmeal, flour, and baking powder. Make a well in the center. In a separate bowl, thoroughly mix the wet ingredients. Pour the wet ingredients into the dry ingredients and stir until just blended. Divide the batter evenly among the prepared muffin cups. Bake eighteen minutes.
FRUIT GRANOLA
T E N S E RV I N G S
4 cups rolled oats 13 4 cups rolled wheat flakes 1 cup sunflower seeds 1 cup chopped nuts, such as almonds, walnuts, or pecans 1 3 cup toasted sesame seeds 1 3 cup sunflower oil 1 4 cup honey 1 2 cup raisins 1 2 cup chopped dried apricots 1 2 cup chopped dried peaches 1 2 cup chopped dried apples
THE RECIPES
Fruit Granola
(continued)
Preheat the oven to 400 F. In a large bowl, blend the oats, wheat flakes, sunflower seeds, nuts, sesame seeds, oil, and honey. Transfer to a large roasting pan and spread evenly. Bake until lightly browned at the edges, stirring occasionally about fifteen minutes. Let cool completely. Stir in fruit. Store in an airtight container.
NUTTY FRUIT MUFFINS
T W E LV E S E RV I N G S
13 4 cups whole-grain pastry flour 11 2 teaspoons baking powder 11 2 teaspoons ground cinnamon 1 2 teaspoon baking soda 1 4 teaspoon salt 1 cup fat-free vanilla yogurt 1 2 cup packed brown sugar 1 large egg or 1 4 cup egg substitute 2 tablespoons canola oil 1 teaspoon vanilla extract 1 2 cup finely shredded carrots 1 2 cup drained crushed pineapple 1 3 cup currants or raisins 1 2 cup toasted chopped walnuts Preheat the oven to 400 F. Coat a twelve-cup muffin pan with nonstick cooking spray. In a large bowl, combine the flour, baking powder, cinnamon, baking soda, and salt. In a separate bowl, combine the yogurt, brown sugar, egg, oil, and vanilla extract. Pour the wet ingredients into the flour mixture. Mix well. Stir in the carrots, pineapple, currants or raisins, and walnuts. Divide the batter evenly among the prepared muffin cups. Bake twenty minutes, or until a wooden toothpick inserted in the center of a muffin comes out clean. Cool on a rack.
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