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New Kosher Cooking Magazine & Apple Muffins Recipe

Every cook can attest to the exciting feeling of opening up the crisp new pages of a brand new cookbook. All the new recipe ideas and wonderful pictures are entertaining to read, great to look at and exciting to try. This is the feeling that readers get when flipping through the pages of Bitayavon.

Bitayavon magazine is an exciting, high end kosher cooking magazine that is full of tips, recipes and articles that appeal to all kosher cooks, all budgets and all levels of cooking. The premiere issue is impressive in respect to having over sixty recipes and tips all presented in full color, high quality print.

The magazine was created by kosher foodies, who combined their knowledge and passion for cooking to create a magazine they would want to subscribe to. Between weekly Shabbos meals and Yomim Tovim, kosher cooks spend hours in the kitchen; so it is with no wonder that many magazines have kosher cooking sections and inserts.

Bitayavon separates itself from the pack by celebrating kosher food like no other magazine has done so far.

Bitayavon magazine is independently published and is not affiliated with any other publication. Due to Bitayavon’s independence and the fact that it is all about cooking, the magazine appeals to all backgrounds and levels of religion.

The goal of Bitayavon magazine is to satisfy the ever growing palate of the kosher cook in a unique, revolutionary way. Bitayavon strives to publish a magazine that would be found in any supermarket and newsstand throughout the USA.

The magazine will be published every two months, with an introductory rate of 3 dollars. The premiere issue consists of 40 packed pages. Starting with the spring issue, the magazine will double in size.

Bitayavon is offering subscriptions on their website, Bitayavon.com for an eighteen dollars annual fee.

Bitayavon Magazine will introduce readers to new ingredients, new ways of cooking and present traditional recipes in an eye opening way. Feature articles include; Eating in Season, Kitchen Disasters, People on the Street, Ask the Rav, Interview, Cooking Competitions, Family Dinners and much more. Bitayavon is available in supermarkets and newsstands throughout the USA and Canada and online at Bitayavon.com

Recipe from the section titled: No mixer, One bowl cakes & cookies

Apple Muffins

Prep time: 10 minutes cooking time: 20 minutes servings: 10-12 muffins

This recipe is delicious. It is muffin perfection. Most importantly, it is a very healthy recipe. All types of flour work in this recipe, including whole wheat flour, which can be difficult to incorporate into baking. It is a great snack for kids and adults alike.

½ cup oil
½ cup sugar
1 egg
1 teaspoon vanilla
½ cup orange juice
½ cup soy milk
¾ cup oats
1¼ cup flour
Pinch of salt
11/2 teaspoons baking powder
½ teaspoon baking soda
1 teaspoon cinnamon
3 shredded apples

Directions:

Preheat oven to 350

1. Mix ingredients in order listed.
2. Pour flour and baking powder and soda at the same time to allow flour and baking powder and soda to mix together.
3. add shredded apples
4. pour into muffin tray using a 1/3 measuring cup
5. Bake for 25 minutes

TIP: SPRAY THE TOP OF THE MUFFIN TRAY BEFORE BAKING TO ALLOW MUFFINS TO SLIDE OUT EASILY AND PREVENT MUFFIN TOPS FROM STICKING TO TRAY.

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17 Comments

  • very well done!

    this is a must buy for any jew that has a kitchen. very well done, the content is informative and the recipes are easy and delicious and nutritious!!

  • lloyd a cohen

    So, what we have is another cooking magazine, this time to rivial COOKING LIGHT, BON APPETE, GOURMET(iF IT IS STILL OUT THERE) and so forth. What I would like to see is a magazine that goes off the charts and shakes the established notion of what is traditional Jewish cooking espeicially that of the Eastern European variety. Now with the explosion of new products that are parve, the possibilities are endless. how about serving your shabbos guests on Friday night this meal: Walk the plank fish instead of the tatsteless stale boiled water known as gefilte fish, green tea soup instead of chicken soup and smoked chicken with beer, leon, lime ginger rub instead of gendemta chicken from the soup.
    I would like also as well to see an explosion of use of fresh herbs and lesser known vegatables as they add a wealth of color, flavor and nutirition to meals.

  • CH resident

    I really enjoyed the magazine!! its great! and its as good as a cookbook— has sooooo many recipes!

  • magazine reader

    I bought the magazine at the kinnus and we are really enjoying it in Chattanooga Tennessee

  • to #8

    i got it and was pleasantly surprised!! It is very proffessional and was loaded with recipes some quick and easy though delicious and others more complex either way my shabbos guests really enjoyed the food and as far as same old recipes check out the shabbos in 2 1/2 hours there were some very modern different recipes there as well as eating in season which had recipes to use with seasonal produce and a very informative chart to go with it.

    keep it up – looking forward to my next issue i subscribed on bitayavon.com!!