I have a bran muffin recipe and I need to know the caloric value? How do I determine this?

It makes 36 muffins.


4 cups of whole wheat flour


8 tsp of baking powder


1 cup of bran


1 cup of flax seed


1 cup of POST grape nuts


1 cup of sugar free granola


1 cup of dried fruit


1 cup of ground walnuts


1 786 ml jar of applesauce


1 386 can of pineapple


2 cups of 1% milk


4 eggsI have a bran muffin recipe and I need to know the caloric value? How do I determine this?
http://www.nal.usda.gov/fnic/foodcomp/cg鈥?/a>

credit score

Can I use baking powder in place of baking soda in a banana muffin recipe?

They're not the same but they can be used in the same way in recipes.





I found this article from ochef.com that will break down the information better than I can:





Baking soda is four times as strong as baking powder 鈥?so if your recipe calls for 1 teaspoon of baking soda, you would need four teaspoons of baking powder to produce the same amount of lift. Unfortunately, though, it鈥檚 not that simple.





Baking powder is made of baking soda and exactly the right amount of acid to react with the soda (it also includes corn starch to keep the ingredients from prematurely reacting in the privacy of their container). So if your recipe already has acidic ingredients that were going to neutralize the baking soda called for, you are adding other ingredients that may not sit well with them.





Substituting for a lack of baking powder is very easy: 1/4 teaspoon of baking soda plus 1/2 teaspoon cream of tartar (ignoring the cornstarch) for each teaspoon of baking powder required.





We鈥檝e looked in dozens of books to be sure, but no one provides information for the reverse procedure 鈥?substituting baking powder when you don鈥檛 have soda on hand. To do so, you would have to consider the acidic ingredients in the recipe, and perhaps reengineer the recipe to replace them with more neutral ingredients (using whole milk instead of buttermilk, perhaps). But at that point, you would see, it would be easier and probably a lot more successful to pick up a box of baking soda.





Hope this helps.





Cheers!


-EilishCan I use baking powder in place of baking soda in a banana muffin recipe?
I am pretty sure it is the same thingCan I use baking powder in place of baking soda in a banana muffin recipe?
No, definately not recommended..They are both leveling agents, however baking soda is four times as strong as baking powder. They are definately not the same thing.
No, I wouldn't try that! They are 2 different products and I would hate to see you waste a good recipe!
sure... both will have the same result

What about a really healthy and tasty hi fibre muffin recipe?

Starbucks makes a blueberry bran muffin that is great. Does anyone have a favorite recipe. I have searched all the websites but would like reader's favorites.What about a really healthy and tasty hi fibre muffin recipe?
I don't really like bran muffins but I found this recipe that uses chocolate chips. I like chocolate chips so I may try this recipe some time. I just added the second recipe for you.





Chocolate Chip Banana Muffins


From Member Donna Miles





This high-fiber muffin recipe has approximately 6 grams of fiber per muffin. Flax seed and bananas give this recipe the edge when it comes to high-fiber. The oat flour, soy flour and walnuts are also good fiber sources!











In trying to find something that was not only healthy but something that my grandchildren would enjoy, I slightly changed up a recipe by adding flaxseed to it. They like these muffins so much that I always have to make a double or triple batch of it so I can put some in the freezer and they can take some home with them. I feel good about giving this to them for a snack because I know in today's world of ';fast food'; eating, children do not get enough fiber in their diet. My husband and also enjoy warming up one of these muffins in the mornings to have with a cup of coffee. I like to always make sure I have some of these in the freezer to have on hand for unexpected guests or when I am in a hurry and don't have time to cook breakfast. These muffins freeze very nicely.





3/4 cup oat flour


3/4 cup soy flour


3/4 cup unbleached flour 3


/4 cup ground up flax seed


1/2 cup of raw sugar


4 tsp. baking powder


dash of salt


1/4 tsp. of cinnamon (optional)


3 mashed bananas (best if they are on the ripe side)


1 cup + 1 Tbsp soy milk


2 eggs


1/2 cup oil


1 1/4 cup chocolate chips


1 cup ground walnuts


Put dry ingredients in large bowl and combine.





Put eggs, oil, and soy milk in medium bowl and mix well. Mash bananas and mix with egg mixture. Add banana mixture to dry ingredients until well mixed. Add nuts and chocolate chips. Drop into a muffin pan (I put the paper cupcake liners in the muffin pan for easier cleaning).





Bake at 375 degrees for 20 minutes or when toothpick comes out clean when inserted. Allow to partially cool in pan. Then place muffins on a cooling rack to finish cooling. I usually freeze all of them except what I will use for a week and put those in the refrigerator and the rest in the freezer.








--------------------------------------鈥?br>




Beverly鈥檚 All-Bran庐 Muffins


From Member Beverly Allen





Beverly's muffins have approximately 6 grams of fiber per muffin (if you used both 1 cup of raisins and and 1/2 of nuts). All-Bran庐 cereal, whole wheat flour, raisins and nuts are all significantly high in fiber.











2 cups of All-Bran庐


1 1/8 cup of non-fat milk (or I use soy milk)


2 eggs


1/4 cup of vegetable oil


1 1/4 cup flour (I use Montana white or my own whole wheat flour)


2 tbsp baking powder


1/4 tsp salt


1 tsp cinnamon1/4 tsp ginger


1/4 tsp cloves


1/4 tsp nutmeg


1 cup of raisins, nuts or both


Set oven to 400 degrees.





Soak 2 cups of all-bran in non-fat milk (or soy milk). Then beat in eggs and add vegetable oil.





Mix together flour, baking powder, salt, cinnamon, ginger, cloves and nutmeg. Use a bit of flour on the raisins, nuts or both and stir to easily distribute in a separate bowl.





Now stir the flour mixture into the soaking bran and then the raisin and/or nuts. Don鈥檛 over-stir or muffins come out tough.





Drop into muffin pans 鈥?make 12 muffins. Bake for 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Cool and enjoy! I put in plastic sacks and keep refrigerated. If I want to keep them longer I freeze them and warm in my toaster oven for breakfast.What about a really healthy and tasty hi fibre muffin recipe?
My family/ friends always ask me to make these. I been makin' them for years. What good is a secret recipe if someday I'm not around to make them, haha. Enjoy!





2 cups all-bran cereal


2 cups boiling water


(combine- let stand. set aside)


(You will add this very last, but make now)





1 cup vegetable oil


2 cups white sugar


4 eggs, well beaten


1 qt. buttermilk


(combine)





5 cups flour


5 tsp. baking soda


1 tsp. salt


(sift together. Add to above mix)








add 4 cups bran (dry) to above





LAST add soaked bran





Spoon into BUTTERED muffin pan- 2/3 full.





400 degrees for 20 minutes. Cool slightly.





I bake all at once because they don't last long but, you can save the batter in jars in the fridge and it keeps a long time. Then you can make a dozen as you go. I hope you try these soon.
Makes 12 muffins





cooking spray/muffin cups


1 c. all-purpose unbleached organic flour


2/3 c. organic whole-wheat flour


1/3 c. wheat germ


1 tsp. baking powder


1/2 tsp. baking soda


1 tsp. salt


2 Tbsp. flax seeds


1 Wild Oats Large Egg, plus one egg white


1 c. fat free vanilla yogurt


2 Tbsp. Wild Oats Canola Oil


1/2 c. Wild Oats Fat Free Organic Milk or soymilk


1/3 c. sugar or maple syrup


2 tsp. vanilla extract


3/4 c. chocolate chips





Preheat oven to 400掳F. Spray muffin tins with cooking spray or line with muffin cups. Sift together both flours, wheat germ, baking powder, baking soda and salt. Stir in flax seeds. Set aside. In a separate bowl, whisk together eggs, yogurt, oil, milk, sugar and vanilla. Mix in chocolate chips, or add-in of your choice (see below). Divide between 12 muffin tins. Bake for 15 to 20 minutes, or until golden brown.





Add ins:


1 1/2 c. blueberries, thawed and drained (if frozen)


1/2 c. dried cranberries and 1/2 c. dried apricots (diced)


1 1/2 c. raspberries


2 apples, peeled, diced and saut茅ed in maple syrup and cinnamon








Nutritional Information, per muffin


Original Chocolate Chip Muffins


180 calories


8 g Fat


5 Saturated fat


1 gram fiber

Muffin recipe for one person using bisquick?

ok so im hungry lol and i need to see if anyone can give me a muffin recipe that makes one muffin using bisquick? i have bananas and cereal oatmeal strawberies for differnt types. thanksMuffin recipe for one person using bisquick?
Here's the plain muffin recipe:


Plain Muffins


2 cups Bisquick


2 tablespoons sugar


1 cup milk


1 egg





Add sugar to Bisquick. Stir in milk and well beaten egg. Mix well and fill well greased muffin pans 2/3 full. Bake in a moderately hot oven (400 F.) for 20 minutes.Amount: 12 fluffy, high muffins





The hard thing to divide into twelfths is the egg. Maybe you could make it using Egg Beaters instead of a whole egg, since you can't really measure out one twelfth of an egg. If I remember right, 1/4 cup of Egg Beaters equals one egg. There are 12 teaspoons in 1/4 cup, so one teaspoon should be right for the amount of egg for one muffin.





Then just divide the other ingredients into twelfths, keeping in mind there are 16 tablespoons (48 teaspoons) in a cup.





Then add whatever fruit you want to the batter before baking.Muffin recipe for one person using bisquick?
This low fat muffin was really good and easy to make. Hope you enjoy the making process. :)





http://recipesforhealthyliving.blogspot.鈥?/a>
I think the normal recipe makes about 6, and uses 1 egg. Since you can't divide the egg:), just make the whole recipe (or however small you can break it down to just 1 egg) and refrigerate/freeze the others.......

Anyone have a low fat Muffin recipe?

GF is on WW diet and so my cooking has to go low fat. Looking for decent low fat recipe for muffins please.Anyone have a low fat Muffin recipe?
Low-Fat Orange Date Nut Bran Muffins (High Fiber)





2 cups all-bran cereal


3/4 cup boiling water


1/4 cup vegetable oil


3/4 cup buttermilk


1/4 cup orange juice


2 tablespoons dark molasses


2 tablespoons honey


1 tablespoon orange zest, grated


1 large egg


3/4 cup all-purpose flour


1/2 cup whole wheat flour


1 1/2 teaspoons baking soda


1/2 teaspoon salt


1 cup dates, chopped


3/4 cup walnuts, chopped











1. Heat oven to 400 degrees. Grease one 12-cup muffin tin.


2. In a large bowl, combine bran cereal, water and oil, stirring until bran softens.


3. In a small bowl, whisk buttermilk, Orange Juice, molasses, honey, orange zest, and egg until blended.


4. In a small bowl, combine flours, baking soda and salt. Add buttermilk mixture to bran, stirring to combine. Add flour mixture, dates and walnuts to bran mixture, stirring just until flour is moistened.


5. Spoon into muffin cups, and bake until top springs back when lightly pressed, about 18 minutes.


6. Let cool in pan 5 minutes before removing to wire rack.





--------------Low-Fat (Or Fat-Free) Banana-Crunch Muffins





1 cup all-purpose flour


1/2 cup wheat and barley cereal, nuggets (I substituted 1/2 cup oatmeal here since I didn't have this ingredient)


1/2 cup sugar


1/2 teaspoon baking powder


1/2 teaspoon baking soda


1/4 teaspoon salt


2 medium ripe bananas, mashed (about a cup)


1/2 cup plain nonfat yogurt


1/4 cup egg substitute (I didn't have these either so I used 1/4 cup of eggs(about an egg and a half)


1/2 teaspoon vanilla extract











1. Preheat oven to 350 degrees F.


2. Spray 24 mini-muffin-pan cups with nonstick cooking spray.


3. In medium bowl, mix first six ingredients.


4. In large bowl, with wire wisk or fork, mix bananas, yogurt, egg substitute (egg) and vanilla well; stir in flour mixture just until moistened.


5. Spoon batter into muffin-pan cups.


6. Bake muffins 20 minutes or until tops are golden and toothpick inserted in center of muffin comes out clean.


7. Remove from muffin-pan cups to wire racks.


8. Serve warm, or cool to serve later!


9. Note: I made these in heart-shaped pans I bought at a local grocery store.


10. This recipe only yielded four heart-shaped cakes when I did that, and I baked them for about 45-50 minutes.





-------------------------Low Fat Blueberry Muffins





2 cups flour


3 teaspoons baking powder


4 packages Equal sugar substitute


1 teaspoon salt


1 dash nutmeg


1 egg


3/4 cup milk


2 tablespoons oil


1/2 cup applesauce


1 1/2 cups frozen blueberries











1. Preheat oven 400' degrees F.


2. Grease (or spray) 12 cup muffin tin.


3. (Paper liners tend to stick).


4. Combine dry ingredients in bowl.


5. Beat together the milk, oil, and applesauce.


6. Pour into the dry ingredients all at once and stir just until the flour is moistened (batter will be lumpy).


7. Fold in blueberries.


8. Fill greased muffin cups 3/4 full.


9. Bake at 400 degrees approximately 20 minutes or until golden brown.


10. Remove from the pan immediately.





-------------------Dannon Yogurt Muffins (Low-Fat)





1 1/2 cups all-purpose flour


3/4 cup sugar


2 tablespoons baking powder


1 teaspoon baking soda


1/2 teaspoon salt


2/3 cup dannon low-fat plain yogurt or nonfat plain yogurt


2/3 cup skim milk


1/2 cup blueberries or grated apples











1. In large mixing bowl, combine flour, sugar, baking powder, soda, and salt.


2. Gently stir in yogurt and milk, blending just until all dry ingredients are moistened.


3. Fill lightly greased or paper-lined muffin cups 3/4 full.


4. Bake at 400 for approximately 18 minutes or until nicely browned.


5. Serve warm.Anyone have a low fat Muffin recipe?
Chocolate Banana Muffin





3/4 cup whole wheat flour


1 cup all purpose flour


3/4 cup cocoa powder


1 teaspoon baking powder


2 teaspoons baking soda


1 teaspoon salt


1 1/2 cups sugar


1 1/2 bananas


2 eggs


1 cup coffee (regular or decaffeinated)


1 cup nonfat milk


1 teaspoon vanilla extract





1. Spray non-stick muffin pan with vegetable oil and set aside. Preheat oven to 300 degrees.


2. Sift cocoa powder, baking powder and baking soda together.


3. Puree the sugar, bananas and eggs.


4. Mix the sifted ingredients with the remaining dry ingredients.


5. Combine coffee, milk and vanilla extract with the banana mixture.


6. Add the wet and dry mixtures together.


7. Bake at 300 degrees for about 15-20 minutes.


8. Muffins are done when you push on the top of muffin and it springs back. Cool for twenty minutes.
dont bother just eat half a muffin job done easy dude
To reduce the fat content in many baked goods like muffins and quick breads, I substitute apple sauce for the oil. Or here are a few recipes. My sis does the low-fat thing so I always have low-fat goodies.





Low-Fat Pumpkin Cranberry Muffins


2 cups all-purpose flour


3/4 cup sugar


1 tsp baking soda


1/4 tsp salt


1 tsp cinnamon


1/2 tsp ginger


1/4 tsp nutmeg


1 cup pumpkin puree


1 large egg, lightly beaten


1/4 cup canola oil


1 cup nonfat milk


1 cup fresh cranberries, chopped


Preheat oven to 350 degrees. Coat a muffin pan with nonstick cooking spray. In a large bowl, combine flour, sugar, baking soda, salt, cinnamon, ginger and nutmeg. Combine pumpkin, beaten egg, oil and milk in a medium bowl.


Make a well in dry ingredients; add pumpkin mixture and stir until just combined. Fold in chopped cranberries. Fill muffin cups and bake for 22-25 minutes. Makes 12 muffins


Per Muffin: Calories 193, Calories from Fat 48, Total Fat 5.2g (sat 0.4g), Cholesterol 18mg, Sodium 171mg, Carbohydrate 32.6, Fiber 1.7g, Protein 3.6g





Blueberry Muffins Recipe


3 cups natural bran


2 cups whole-wheat flour


1/2 cup granulated sugar


1 tablespoon baking powder


1 teaspoon baking soda


2 eggs, beaten


2 cups buttermilk


1/3 cup vegetable oil


1/2 cup molasses


1 cup fresh or frozen blueberries


In large bowl, combine bran, flour, sugar, baking powder and baking soda. In another bowl, mix together eggs, buttermilk, oil and molasses. Pour egg mixture into bran mixture and stir to moisten. Do not overmix. Fold in blueberries. Spoon batter into nonstick or paper-lined large muffin tins, filling almost to top. Bake at 375 degrees for 25 minutes or until firm to the touch.


Calories 160 Fat 5 g Carbs 29 g, Sodium 111 mg Fiber 3 g.





Fat-free Apple Banana Muffins


2 cups flour


4 tsp baking powder


1/2 tsp cinnamon


1/2 cup sugar


1 1/2 cups apple juice


1 apple, diced


2 ripe bananas, mashed


Preheat the oven to 325 degrees and lightly grease a muffin pan.


In a large bowl, combine the flour, baking powder, cinnamon and sugar. Add the apple juice, apple and mashed banana and mix well.


Pour the batter into the muffin pan, filling each cup about 2/3 full.


Bake for 35-45 minutes, or until muffins raise and are golden brown.
If she likes a good muffin then no wonder you want to give her one..........

Do you have a good muffin recipe?

BANANA MUFFINS





1 戮 cup flour


陆 cup sugar


1 egg


3 tsp baking powder


陆 package chocolate chips


录 cup oil


录 cup milk


1 cup mashed ripe bananas


Combine flour, sugar, baking powder, and chips, stir well. Beat egg until frothy mix in oil, milk, bananas. Pour liquid into dry stir until moist. Bake 400 18-20 min. Makes 12-14 muffins.





BLUEBERRY MUFFINS





2 large eggs


2/3 c sugar


陆 c melted butter


2 c buttermilk


3 c flour


2 tbsp baking powder


录 tsp salt


1 tsp vanilla


3 c blueberries


Beat eggs, add sugar and butter. Mix well. Stir in the milk. Combine flour, baking powder and salt and beat gently into egg mixture just enough to form lumpy batter. Do Not over beat. Fold in vanilla and berries. Spoon into cups almost to the top. Bake 400F for 20-25 min.








BRAN MUFFINS





1 cup flour


1 tsp baking powder


1 tsp baking soda


戮 cup raisins


1 cup buttermilk or sour milk


1 cup natural bran


1/3 cup oil


3tbsp molasses


1 egg


录 cup packed brown sugar


陆 tsp vanilla





In large bowl put dry and raisins. Make well in centre. In another bowl stir milk with bran. Let stand 5 min. Add remaining ingredients to bran mix in order given. Beat with spoon until mixed. Pour into well in first bowl. Stir just to moisten. Batter will be lumpy.


Bake in 375 oven for 15-20 min Makes 12.





SWEET WATER BRAN MUFFINS





3 c w.w. flour


1 陆 c bran


1 陆 tbsp baking powder


陆 tbsp baking soda


1 cup marg


1 陆 c brown sugar


3 eggs


1 陆 c buttermilk


4 cups fruit


Add wet to dry. Stir until moistened. Fill very full. Baste tops with honey. Bake 325F 30 min. Yield 1 陆 dozen.Do you have a good muffin recipe?
Betty Crocker has good recipes


http://www.bettycrocker.com





Family Fun (Disney Cooking)


http://familyfun.go.com/Do you have a good muffin recipe?
Go to: http://www.foodnetwork.com/ , this site is a great site when in need of recipes!
Do you know the Muffin man?
Apple Muffins





INGREDIENTS:


2 cups all-purpose flour


1/2 cup white sugar


3 teaspoons baking powder


1/2 teaspoon salt


3/4 cup apple juice


1/3 cup vegetable oil


1 egg


1 teaspoon ground cinnamon


1 cup apples - peeled, cored and finely diced





DIRECTIONS:


Heat oven to 400 degrees F (205 degrees C). Grease bottoms only of 12 muffin cups or line with baking cups.


In a medium bowl, combine flour, sugar, baking powder, cinnamon, and salt; mix well. In a small bowl, combine apple juice, oil, and egg; blend well. Add dry ingredients all at once; stir just until dry ingredients are moistened (batter will be lumpy.) Stir in chopped apples.


Fill cups 2/3 full. Bake for 18 to 22 minutes or until toothpick inserted in center comes out clean. Cool 1 minute before removing from pan. Serve warm.








Strawberry Muffins





Strawberry muffins that can be made with fresh or frozen strawberries. If using frozen berries, thaw slightly, then chop with a knife.





INGREDIENTS:


1/4 cup canola oil


1/2 cup milk


1 egg


1/2 teaspoon salt


2 teaspoons baking powder


1/2 cup white sugar


1 3/4 cups all-purpose flour


1 cup chopped strawberries





DIRECTIONS:


Preheat oven to 375 degrees F (190 degrees C) oil an 8 cup muffin tin, or use paper liners.


In a small bowl, combine oil, milk, and egg. Beat lightly. In a large bowl, mix flour, salt, baking powder and sugar. Toss in chopped strawberries and stir to coat with flour. Pour in milk mixture and stir together.


Fill muffin cups. Bake at 375 degrees F (190 degrees C) for 25 minutes, or until the tops bounce back from the touch. Cool 10 minutes and remove from pans.








Orange Muffins





INGREDIENTS:


2 cups all-purpose flour


1/2 cup white sugar


3 teaspoons baking powder


1/2 teaspoon salt


3/4 cup orange juice


1/3 cup vegetable oil


1 egg


1 tablespoon orange zest





DIRECTIONS:


Heat oven to 400 degrees F (205 degrees C). Grease bottoms only of 12 muffin cups or line with baking cups.


In a medium bowl, combine flour, sugar, baking powder, orange peel and salt; mix well. In a small bowl, combine orange juice, oil and egg; blend well. Add dry ingredients all at once; stir just until dry ingredients are moistened (batter will be lumpy.)


Fill cups 2/3 full. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 1 minute before removing from pan. Serve warm.
i like muff diving! i love pie
Step 1: Go to car


Step 2: Open car door


Step 3: Get in car


Step 4: Start car


Step 5: Drive to grocery store such as Ralph's


Step 6: Look for pre-made mufffins


Step 7: Pay for pre-made muffins


Step 8: Go home





Voila! Muffins!
Chocolate Chip Muffins





INGREDIENTS:


2 cups all-purpose flour


1/2 cup white sugar


3 teaspoons baking powder


1/2 teaspoon salt


3/4 cup milk


1/3 cup vegetable oil


1 egg


3/4 cup mini semi-sweet chocolate chips


3 tablespoons white sugar


2 tablespoons brown sugar





DIRECTIONS:


Heat oven to 400 degrees F (205 degrees C). Grease bottoms only of 12 muffin cups or line with baking cups.





In a medium bowl, combine flour, 1/2 cup sugar, baking powder, chocolate chips, and salt; mix well. In a small bowl, combine milk, oil and egg; blend well. Add dry ingredients all at once; stir just until dry ingredients are moistened (batter will be lumpy.)





Fill cups 2/3 full. Sprinkle tops of muffins before baking with a combination of 3 tablespoons sugar and 2 tablespoon brown sugar.





Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 1 minute before removing from pan. Serve warm.








Strawberry Muffins





INGREDIENTS:


1/4 cup canola oil


1/2 cup milk


1 egg


1/2 teaspoon salt


2 teaspoons baking powder


1/2 cup white sugar


1 3/4 cups all-purpose flour


1 cup chopped strawberries





DIRECTIONS:


Preheat oven to 375 degrees F (190 degrees C) oil an 8 cup muffin tin, or use paper liners.





In a small bowl, combine oil, milk, and egg. Beat lightly. In a large bowl, mix flour, salt, baking powder and sugar. Toss in chopped strawberries and stir to coat with flour. Pour in milk mixture and stir together.





Fill muffin cups. Bake at 375 degrees F (190 degrees C) for 25 minutes, or until the tops bounce back from the touch. Cool 10 minutes and remove from pans.








Orange Muffins





INGREDIENTS:


2 cups all-purpose flour


1/2 cup white sugar


3 teaspoons baking powder


1/2 teaspoon salt


3/4 cup orange juice


1/3 cup vegetable oil


1 egg


1 tablespoon orange zest





DIRECTIONS:


Heat oven to 400 degrees F (205 degrees C). Grease bottoms only of 12 muffin cups or line with baking cups.





In a medium bowl, combine flour, sugar, baking powder, orange peel and salt; mix well. In a small bowl, combine orange juice, oil and egg; blend well. Add dry ingredients all at once; stir just until dry ingredients are moistened (batter will be lumpy.)





Fill cups 2/3 full. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 1 minute before removing from pan. Serve warm.








Blueberry Muffins





INGREDIENTS:


2 cups all-purpose flour


1/2 cup white sugar


3 teaspoons baking powder


1/2 teaspoon salt


3/4 cup milk


1/3 cup vegetable oil


1 egg


1 cup fresh blueberries


1 teaspoon grated lemon zest





DIRECTIONS:


Heat oven to 400 degrees F (205 degrees C). Grease bottoms only of 12 muffin cups or line with baking cups.





In a medium bowl, combine flour, sugar, baking powder, blueberries, grated lemon zest and salt; mix well. In a small bowl, combine milk, oil and egg; blend well. Add dry ingredients all at once; stir just until dry ingredients are moistened (batter will be lumpy.)





Fill cups 2/3 full. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 1 minute before removing from pan. Serve warm.








Peach Muffins





INGREDIENTS:


3 cups all-purpose flour


1 tablespoon ground cinnamon


1 teaspoon baking soda


1 teaspoon salt


1 1/4 cups vegetable oil


3 eggs, lightly beaten


2 cups white sugar


2 cups peeled, pitted, and chopped peaches





DIRECTIONS:


Preheat oven to 400 degrees F (200 degrees C). Lightly grease 16 muffin cups.





In a large bowl, mix the flour, cinnamon, baking soda, and salt. In a separate bowl, mix the oil, eggs, and sugar. Stir the oil mixture into the flour mixture just until moist. Fold in the peaches. Spoon into the prepared muffin cups.





Bake 25 minutes in the preheated oven, until a toothpick inserted in the center of a muffin comes out clean. Cool 10 minutes before turning out onto wire racks to cool completely.
6 WEEK MUFFINS





15 ounce box Raisin Bran or bran flakes


2 1/2-3 cups sugar


5 cups flour


5 teaspoons baking soda


2 teaspoon salt


1 1/4 cups Crisco or 1 cup vegetable oil (for lighter muffins)


4 eggs


4 cups buttermilk





Combine the first five ingredients, mixing together until large lumps remain. Add Crisco or oil, eggs and buttermilk. Stir together well but do not over mix.


Place in a sealable plastic container under refrigeration until ready to use (or overnight).





When needed, scoop out the amount required and ladle batter into greased or sprayed muffin tins. Fill any unused muffin wells 1/4 of the way with water. If batter becomes too thick, stir in milk, buttermilk or melted butter until a good muffin batter consistency is achieved.





Batter will keep for several weeks in refrigerator. Muffins can be varied by mixing in a small amount of one or two of the following ingredients just before baking: honey, brown sugar, molasses, raisins, Craisins, chopped pecans, walnuts, peanuts or macadamia nuts; oatmeal, wheat germ, crushed shredded wheat, peanut butter, applesauce and cinnamon, grape nuts, finely chopped peaches, apples or bananas. Just don't overdo (don't use more than 1/2 cup of fruit/nuts or several tablespoons sugar/honey to 2-3 cups batter) or the muffins may not rise. Temperature might require adjustment (more sugar will cause faster browning).





Bake at 375掳F degrees for 20 minutes or until golden brown.





Makes four dozen or so muffins.
Use blueberries or raspberries in these tasty streusel-topped yogurt muffins.


INGREDIENTS:





1/2 cup plain, vanilla, or lemon yogurt


3/4 cup milk


3/4 cup sugar


4 tablespoons butter, melted


2 large eggs


2 cups all-purpose flour


2 teaspoons baking powder


1/4 teaspoon salt


1 teaspoon baking soda


1 cup fresh red raspberries or blueberries


1/2 cup chopped pecans or walnuts, optional


.


Topping:


1/4 cup all-purpose flour


2 tablespoons firmly packed brown sugar


Dash cinnamon


2 tablespoons softened butter


PREPARATION:





Preheat oven to 400掳. Lightly grease 12 muffin cups or line with paper or foil liners.


In bowl combine yogurt, milk, granulated sugar, 1/4 cup brown sugar, melted butter, and egg. In separate bowl stir together flour, baking powder, salt and baking soda


Combine the mixtures, stirring only until dry ingredients are moistened. Gently fold in berries. Spoon into muffin cups
i dont but the muffin man does
Ingredients:


1 3/4 cups flour


3/4 cup granulated sugar


1/2 cup cocoa


2 teaspoons baking powder


1/4 teaspoon baking soda


1 egg, lightly beaten


1 1/4 cups milk


1/2 cup butter, melted


1 teaspoon vanilla


1 package (1 1/3 cups) white chocolate chips


Directions:


Preheat oven to 375 degrees F.








In a large bowl add flour, sugar, cocoa, baking powder and baking soda. Mix well.








In a medium bowl mix the egg, milk, butter and vanilla.








Pour the milk mixture over the dry ingredients, and mix lightly, just enough to moisten.








Set aside about 1/2 cup of white chocolate chips, and mix the rest into the batter.








Spoon into muffin tins that have been greased or lined with paper muffin cups.








Sprinkle reserved white chocolate chips over the tops of the muffins.








Bake for 20 to 25 minutes.

What is a good substitute for eggs in a muffin recipe? I need to make the muffin completely vegan?

I would use silken tofu, 1/4 cup = 1 eggWhat is a good substitute for eggs in a muffin recipe? I need to make the muffin completely vegan?
Egg substitutions/alternatives (these substitutes may not work as well in recipes that call for more than three eggs):








1 teaspoon baking powder +


1 tablespoon liquid + 1 tablespoon vinegar





1 teaspoon yeast dissolved in 1/4 cup warm water





1 1/2 tablespoons water + 1 1/2 tablespoons oil + 1 teaspoon baking powder





1 packet gelatin + 2 tablespoons warm water (don't mix until ready to use)





1 Tablespoon pureed fruit such as apricots or bananasWhat is a good substitute for eggs in a muffin recipe? I need to make the muffin completely vegan?
Beef, pork, venision, duck, chicken, eggs, elk, moose, anything.


You guys would choose pot though.
All of the others are valid. I would also use flaxseed eggs: 1/4 cup of flaxseeds with 1 cup of boiling water, let sit for 10 minutes, then put through a small food processor - it will turn into a slime mess. This bunch is good for a recipe of dozen muffins.





Another one is to decrease the liquid amount by 1/4 cup.
um, i think i used apple sauce or bananas
You can use half a banana, but it will change the taste of the muffins somewhat. I usually use EnerG Egg Replacer for muffins... you can get it at health foods stores and follow the instructions on the box.
Ener-G Egg Replacer - follow directions on box.


2 tbsp corn starch = 1 egg


2 tbsp arrowroot flour = 1 egg


2 tbsp potato starch = 1 egg


1 heaping tbsp soy powder + 2 tbsp water = 1 egg


1 tbsp soy milk powder + 1 tbsp cornstarch + 2 tbsp water = 1 egg.


1 banana = 1 egg in cakes.





Here's another list.





鈥?1 egg = 2 Tbsp. potato starch


鈥?1 egg = 1/4 cup mashed potatoes


鈥?1 egg = 1/4 cup canned pumpkin or squash


鈥?1 egg = 1/4 cup pur茅ed prunes


鈥?1 egg = 2 Tbsp. water + 1 Tbsp. oil + 2 tsp. baking powder


鈥?1 egg = 1 Tbsp. ground flax seed simmered in 3 Tbsp. water


鈥?1 egg white = 1 Tbsp. plain agar powder dissolved in 1 Tbsp. water, whipped, chilled, and whipped again








There's more info and tips at the links below!
I heard using yogurt or bananas works fairly well.

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