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October 2018

Raw Food Recipes

Wild Game Recipes

Don's Venison Chili

Don's Venison Chili Recipe
4 lb Boneless, cubed venison 3 T Bacon grease 5 T Fresh ground cumin 1 1/2 Cans of beer not Lite ...

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Oatmeal Millet Muffins Recipe

Oatmeal Millet Muffins recipe and other raw food recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Oatmeal Millet Muffins recipe  PDF



1 1/4 c Boiling water
1 c Uncooked instant rolled
Oats 1/2 c Butter at room temperature
(1 stick) 1 c White sugar
1 c Brown sugar
2 ts Vanilla
2 Eggs
1 1/2 c All purpose flour
1 t Baking soda
1/2 ts Salt
1/2 c Millet

Preheat the oven to 350. Butter 12 muffin cups. Stir the oats into the boiling water, cover, remove form heat and let stand 20 minutes. Cool. Sift together the flour,
baking soda and salt. In a large mi ing bowl, beat the butter until creamy. Slowly add the white and brown sugars, beating until smooth and creamy. Add the vanilla and the eggs and beat until well blended. Add the cooled oatmeal to the butter mi ture and stir well to blend. Add the flour mi ture and stir. Stir in the millet. Spoon the batter into the muffin cups, filling about 2/3 full. Bake for about 15 minutes, or until a straw inserted in the center of a muffin comes out clean. Gently run a table knife around the edge of each muffin, lift them out and place on a rack to cool. These muffins freeze well. Recipe By : BAKERS' DOZEN (MARION CUNNINGHAM) SHOW BD1A02 Date: Wed, 9 Oct 1996 20:55:53 0500

Oatmeal Millet Muffins recipe and other raw food recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 5.0 Rating 5.0
317 people have voted
Last Reviewed on 2018-10-15



Monday, Oct 15 2018 Download & Print Oatmeal Millet Muffins recipe  PDF   Raw Food recipes RSS   New

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Yucatan Style Chicken Skewers with Papaya Tom
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1 c Yucatan Marinade 9 skinless and boneless : chicken thighs 1 md jicama, julienned 36 6inch skewers, soaked 2 c Papaya Tomatillo Salsa Rub the marinade into the chicken thighs. Cover the chicken and refrigerate for 4 to 6 hours or overnight. Prepare a wood or charcoal fire and let it burn down to embers. Thread each piece of chicken onto 2 skewers so that the meat stays flat on the grill. Grill for about 4 minutes on each side or until done to taste. Serve with PapayaTomatillo Salsa. Recipe By :GRILLIN' and amp CHILLIN' SHOW GR3604 Date: Thu, 31 Oct 1996 08:47:26 0...

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