hey can't have seeds so got smukers sedless strawberry...this is the recipe now how do I do this? I don't know anything about how much to use or wat else I need to do...

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must leave out whole weat flour and use all white,I CANNOT tolerate it I'm already near having diarreah and I'm sick too lol just so u get it and don't say use it haha..

don't have almond extrat but vanilla..I have no way to the store or desire to go tonight already went I'm sick and wal mart was out of some things I went to pick up RRR LOL less

Okay, from what I can gather, using the jam will be okay - it'll be more dispersed in the recipe since it's not as chunky as using real strawberries. Because of the sugar content of the jam, I'd say just go with half a cup of the jam or use a whole cup and cut out the rest of the sugar in the recipe (the muffin 'cake' will be less sweet, but the jam makes up for it). Vanilla extract is fine, the almond is just to give it a 'twist'.

Hope this helps, and take care yourself, honey. less

Okay, from what I can gather, using the jam will be okay - it'll be more dispersed in the recipe since it's not as chunky as using real strawberries. Because of the sugar content of the jam, I'd say just go with half a cup of the jam or use a whole cup and cut out the rest of the sugar in the recipe (the muffin 'cake' will be less sweet, but the jam makes up for it). Vanilla extract is fine, the almond is just to give it a 'twist'.

Hope this helps, and take care yourself, honey. less

Okay, from what I can gather, using the jam will be okay - it'll be more dispersed in the recipe since it's not as chunky as using real strawberries. Because of the sugar content of the jam, I'd say just go with half a cup of the jam or use a whole cup and cut out the rest of the sugar in the recipe (the muffin 'cake' will be less sweet, but the jam makes up for it). Vanilla extract is fine, the almond is just to give it a 'twist'.

Hope this helps, and take care yourself, honey. less

I use breadloaf pans when using muffin recipes, just add a few more minutes to the baking time.

Any other jam would work as well (try marmalade if you can handle orange rind). The jam/jelly process usually kills off any nutrient value of fruit, including fiber (breaks it down).

And 2X3/4 is 1 1/2 cups. less

I use breadloaf pans when using muffin recipes, just add a few more minutes to the baking time.

Any other jam would work as well (try marmalade if you can handle orange rind). The jam/jelly process usually kills off any nutrient value of fruit, including fiber (breaks it down).

And 2X3/4 is 1 1/2 cups. less

I use breadloaf pans when using muffin recipes, just add a few more minutes to the baking time.

Any other jam would work as well (try marmalade if you can handle orange rind). The jam/jelly process usually kills off any nutrient value of fruit, including fiber (breaks it down).

And 2X3/4 is 1 1/2 cups. less

It might be a little too sweet, but if you can tolerate it and like the sweetness, go for it. The jams use a lot of sugar themselves, that's why I'm hesitant about putting too much into the batter. Do remember that the jam will blend into the batter, too, so it'll be a lovely dark pink color.

Lemon juice is added to regular milk to help it 'sour' to become buttermilk. I'm not entirely sure how lemon would react to almond milk. less

I also have origional flavor rice milk..so if I use 1/2 cup preserves how much sugar or leave it out sorry confused..if u can figure out this milk dilema let me know..sorry can't tolerate any dairy at all. I made a mistake today I didn't eat much for a few days I was starving there was tuna helper on the stove full of dairy I downed a bowl and I am suffering I know retarded.. less

My dad has diverticulitis, so he can't have nuts, seeds, and spicy stuff - and he loves all three, but we've had to adjust our cooking in the household. It becomes second nature after a while.

I'd say the 1/2 cup preserves with the 1/4 cup sugar will be safe. You can always adjust the recipe for next time if you find it isn't sweet enough.

You can try to see if the lemon juice works in 'souring' the rice milk - no harm in trying. It'll thicken up and take on a very tart taste when done right. Buttermilk helps keep a degree of moistness in the baked goods. Regular milk will make it a little drier, but it will still be fine to use your 'regular' milk. less

My dad has diverticulitis, so he can't have nuts, seeds, and spicy stuff - and he loves all three, but we've had to adjust our cooking in the household. It becomes second nature after a while.

I'd say the 1/2 cup preserves with the 1/4 cup sugar will be safe. You can always adjust the recipe for next time if you find it isn't sweet enough.

You can try to see if the lemon juice works in 'souring' the rice milk - no harm in trying. It'll thicken up and take on a very tart taste when done right. Buttermilk helps keep a degree of moistness in the baked goods. Regular milk will make it a little drier, but it will still be fine to use your 'regular' milk. less

Here's hoping. *crosses fingers*

I just made my first batch of oatmeal chocolate chip cookies for the Eden staff. My family took off with half of them - they assured me they were delish (I'm abstaining from sugar, so I can't taste them to make sure they turned out right). Had to adjust the recipe a bit ... if you use margarine instead of butter you can omit any extra salt, using more flour will give a lighter texture to cookies, etc.

Baking is like jazz - you have the piece to work with but you can also improvise as you go. less

UMM they don't look right or taste right either..I mean their edible I won't be like nasty and spit it out but someone else would have trashed it..but I think I shouldn't waste it..

took a pic will upload within wens-thurs if I find the thing my sd card goes in less

A resource that I use a lot when I am out of something and have to substitute is The Cook's Thesaurus. It is a website that is extremely easy to navigate and has helped me every time I have run out of eggs, buttermilk, etc.

Substituting items in baking is far more difficult and requires more knowledge/research than with cooking. Baking is extremely complex in terms of science, and requires specific enzymes, molecules and structure to get the finished product to where we expect it to be. Whereas with cooking you can add a dash of this or that to create a different flavor with ease, and not have to worry half as much about how it will turn out.

Sorry to hear that your muffins didn't come out right. Maybe next time! less