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When the weather outside warms up, the kitchen may be a dreadful place to be. There are many things you can do yet, when it comes to cooking a great homemade meal which doesn’t require traditional stove top or oven cooking. Learn to use some of the heat generating equipment in your kitchen, such as the crock pot, in order to truly conquer the summertime and keep your cool when preparing a wonderful hot meal for friends and loved ones.

So, how can crock pot cooking really help beat the heat? To put it simply, that the crock pot in and of itself sets off much less heat when cooking than the oven or stove . This is the very first and maybe the best reason to use the crock pot in summer time meal preparation. You should also think about that by not heating your home by utilizing your stove top or oven you are also preventing your air conditioning (or additional cooling systems ) from working overtime to be able to compensate for the additional heat that other cooking systems pose.

This makes crock pot cooking a win-win scenario as the costs involved with managing a crock pot are far less than the costs involved in operating a stove or oven generally. Whether electric or gas, your stove and oven tend to be considerable energy hogs. Add to the fact that you are not raising the warmth in your home by conventional way of cooking and you’re using less electricity.

The simple reality is that the crock pot ought to be one of your most loved and most often utilized cooking methods if you’re able to handle it.

Benefits of Crock Pot Cooking

Along with the cost advantages cited above when it comes to crock pot cooking there are a number of other advantages which are well worth mentioning. First of all, the majority of the work entailed with crock pot cooking occurs early in the afternoon when you’re refreshed instead of at the conclusion of a frantic work or perform day. This means that you are not as inclined to forget an ingredient or make different errors which often occur as we hurriedly prepare a dinner when we are tired in the activities of our day.

Second, many good crock pot recipes incorporate the vegetables that insure we’re getting the nutrients that we need. So often, when planning a meal in the last minute, vegetables and other side dishes have been left out in favour of expedience. Crock pot cooking many cases is really a meal in 1 dish.

Unlike pans and pans, most crock pot dishes are made in one dish. This usually means that there will not be mountains of meals to be hand washed or packed into the dishwasher (or in case you’re like me-both) later. It’s possible to spend less time cleaning only as you spent less time slaving over a hot stove. Oh wait! Ensure time slaving over a hot stove. Once clean up is complete you can get back to enjoying the sun set, pursuing the lightening bugs with your small ones, or even waiting for your first superstar.

While there’ll be no one size fits all best cooking process, crock pot cooking comes very near. When you’ve got a crock pot collecting dust somewhere at the rear of your pantry it is time to get it out, dust off, and dig up some terrific summer crock pot cooking recipes.

We hope you got insight from reading it, now let’s go back to low fat cran-blueberry muffins recipe. You can cook low fat cran-blueberry muffins using 14 ingredients and 8 steps. Here is how you achieve it.

The ingredients needed to make Low Fat Cran-Blueberry Muffins:

1. Get 2 cup all-purpose flour
2. Get 1/2 cup granulated sugar
3. You need 2 1/2 tsp baking powder
4. Take 1 tsp salt
5. Get 3/4 cup unsweetened applesauce
6. Get 1 cup 1% milk (can substitute soy or almond milk for dairy free option)
7. You need 1 tsp vanilla extract
8. Provide 1/2 cup unsweetened dried cranberries (such as Ocean Spray Craisins)
9. Take 1/2 cup fresh blueberries washed and gently dried (may use frozen, thaw first, but fresh is best)
10. You need Optional topping
11. Take 2 tsp additional sugar
12. Use 1/4 tsp ground cinnamon
13. Use non-food
14. Provide 12 paper muffin tin liners

Steps to make Low Fat Cran-Blueberry Muffins:

1. Preheat oven to 400°F and place one paper liner per well in a muffin tin.
2. In a medium bowl place the flour, sugar, salt and baking powder. Stir to combine.
3. Add applesauce, milk and vanilla. Stir until just incorporated.
4. Gently fold in cranberries and blueberries.
5. Fill paper lined muffin cups evenly until all batter is used, a little over 3/4 full each. Mix additional sugar and cinnamon in a small bowl and sprinkle on top of batter in each cup if desired.
6. Bake in pre-heated oven 20-25 minutes or until golden and a toothpick inserted in the center comes out clean. Do not over-Bake or they will be dry.
7. Remove from oven. Let cool in muffin tin for 10 minutes. Remove muffins from tin and place on wire rack to cool completely. Eat and enjoy a "better for you" muffin!
8. NOTE: If you would like to enjoy these warm you will have to spray your paper liners with cooking spray. Due to the lack of oil they tend to stick to the liners while still warm. They sometimes stick when cool as well, so spraying anyway may be desired. Although this does add a trivial amount of oil. They always come clean out of the paper on day two without spray, for some crazy reason. Lol. You can also spray your muffin tin directly instead of using paper liners.

This muffins did not taste low-fat at all. Instead of using just blueberries I used frozed berry medly that comes in a bag (blueberrries respberries blackberries and strawberries.) I had to cut up the berries a little but it worked great. Had kind of a cobbler taste to it. The fat of traditional recipes is cut by using a small amount of heart-healthy canola oil instead of butter or margarine and fat-free milk is used instead of whole or skim milk. Those simple swaps make these blueberry muffins a win-win situation.

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