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.

credit score

Can I replace baking powder with baking soda in a muffin recipe?

Here' the correct answer. Both baking powder and baking soda are leavening agents; they help baked products rise. Baking powder is baking soda-sodium bicarbonate- and an acid in the form of cream of tartar. What happens is that when you add water the acid reacts to the carbonate and releases carbon dioxide. The CO2 causes the product to rise, along with the steam created by the cooking process. If you were using a recipe that was acidic i.e. it had buttermilk as an ingredient, you could use baking soda. Since you are not you must use baking powder.


BTW neither baking powder nor baking soda will change the flavor of a product if used correctly. If you are getting an unpleasant taste from the baking powder it could be as a result of the way it's been stored- Rusty Container ? BTW2 Baking powder will lose it's ability to produce gas oveer time.Can I replace baking powder with baking soda in a muffin recipe?
I didn't know this was a scientific experiment, LOL! I just thought you were baking muffins. You aren't measuring properly, dear. That's why you taste it. Don't use baking soda toothpaste before you eat them, either. Keep trying, LOL. Report Abuse
Can I replace baking powder with baking soda in a muffin recipe?
no u cannot replace baking powder with soda because in baking powdre u tend to have sodium bi carbonate,sodium aluminium sulphate,and edible starch,which improves ur muffins,,,,but where as baking soda has different properties by it self which only has bi carbonate in it,


so u cannot replace with each either.
No, they're both leavening agents, but powder doesn't have the acid that you need.





Baking powder substitute: Single Acting baking powder can be made by combining 2 parts of cream of tartar with 1 part baking soda. OR for one teaspoon of baking powder, combine two parts cream of tartar plus one part baking soda plus one part cornstarch.
not even close
No. They react differently in the batter and can not be substituted.
No. They are entirely different things and it could ruin your recipe.
you really shouldn't





although they basically perform the same action, they do it in different ways and need other ingredients with them to do it.





baking is a science, things turn out right when you follow the recipe to the letter. you never substitute any item unless it is a proper recommended substitute.
go w/katchen75, i was going to suggest the same substitute
Hope this isn't too late. You asked this 2 hours ago.


1 teaspoon baking powder=1/4 teaspoon baking soda plus 1/2 cup buttermilk or sour milk (to replace 1/2 cup of the liquid called for).
Baking soda creates sorta a chemical reaction sometimes in baking to make food fluff up. They definitely have a different taste. I dont think I'd substitute one for the other
NO! Baking powder helps the muffins rise.

Do you have a chocolate chip muffin recipe?

I'm looking for a recipe that tastes just like the ones that you can buy at the supermarket. I love the way that they taste and I want to be able to make them. Please don't refer me to a recipe web site 'cause some times I try them and they don't come out right. A recipe you've tried and it works would be preferred. Thanks!Do you have a chocolate chip muffin recipe?
CHOCOLATE CHIP MUFFINS





1 egg


1/2 c. milk


1/4 c. salad oil


1 1/2 c. Gold Medal flour


1/2 c. sugar


2 tsp. baking powder


1/2 tsp. salt


1 c. (more or less) chocolate chips





Heat oven to 400 degrees. Grease bottoms of 12 medium muffin cups. Beat egg; stir in milk and oil. Mix in remaining ingredients just until flour is moistened. Batter should be lumpy.


Fill muffin cups 2/3 full. Bake 20 to 25 minutes or until golden brown. Immediately remove from pan.








OR





CHOCOLATE CHIP MUFFINS





2 1/4 c. flour


2 1/2 tsp. baking soda


1 tsp. salt


1 tbsp. white vinegar mixed with milk enough to make 1 cup liquid





Beat together in bowl:





1 c. softened butter


1 c. brown sugar


1/2 c. sugar


2 tbsp. vanilla


3 eggs


Miniature morsels





Then add flour, soda and salt. Mix together and add 1 (12 ounce) package of mini-morsels chocolate chips. Let set in bowl for a few minutes. Use muffin papers in muffin pan.


Bake at 375 degrees for about 15 to 20 minutes. Can make 30 small or 18 large. If large - bake longer. Can be frozen.





JM

I would like a healthy breakfast muffin recipe?

Perhaps with molassess or honey- not a lot of refined white sugar


Would like to use fruit or vegetablesI would like a healthy breakfast muffin recipe?
Any Muffin Recipe


1 1/2 cups flour


1/2 cup sugar


2 teaspoons baking powder


1/2 teaspoon salt


1 cup milk (or other liquid, such as drained pineapple juice, orange juice, etc...)


1/4 cup oil (or oil substitute)


1 egg


1 1/2 cups fruit, additions (or vegetable, such as 1 cup mashed banana and 1/2 cup chopped walnuts)


spices, of your choice





Not the one? See other Any Muffin Recipe Recipes


%26lt; 60 mins Muffins


Potluck Muffins


Kid Pleaser Muffins


Heat oven to 400.


Grease 12 muffin cups, or 24 mini muffin cups.


Combine dry ingredients, including dry additions (like nuts, chocolate chips, etc -- ) and spices.


Combine wet ingredients, including wet additions (like banana, berries, pineapple, etc -- ).


Spoon batter into muffin cups, filling about 2/3 full (perfectly ok if you have leftover batter to fill cups to top.).


Bake for 18-20 minutes.


NOTES:.


To make non-sweet muffins, such as bacon and cheddar, just cut back on the sugar to 1 tablespoon. You can make your own ';jiffy'; corn muffins by substituting 1/2 cup corn meal for 1/2 cup of the flour, and using 2 tablespoons of sugar. Substitute peanut butter for the oil to give your muffins a peanutty taste (I make Elvis Muffins by using 2 mashed bananas, 1/2 cup chopped peanuts and then peanut butter for the oil.).


If your additions are very wet (such as crushed pineapple) then use up to 1/2 cup more flour, to equal up to 2 cups total flour.


Play around with this! It's easy and quick!


12 servingsI would like a healthy breakfast muffin recipe?
Muffins aren't healthy in any way shape or form when made with enriched white flour. Check the calories on those little ';killers';. Whole wheat toast should do the trick.
soy milk, almond milk or rice milk for cows' milk , almond and cashew cereal, or fruit-only spreads to your toast.
there are alot of sites out there...this is one you can search on.
here is a great site thats allows you get details about whatever recipe you need the link i have has the muffins on it for you. although you can search for any other kind you prefer.





and kudos for wanting to eat healthier.





jan
my Mom makes muffins out of fiber %26amp; orange grinds,


I know it sounds gross, but they are realy good !





Sorry I don't have the receipe, but if I get it I'll come back here %26amp; type it out for you. TAKE CARE

Where can i get a good blueberry muffin recipe?

To Die For Blueberry Muffins





INGREDIENTS





* 2-1/4 cups all-purpose flour


* 1 cup and 2 tablespoons white sugar


* 3/4 teaspoon salt


* 1 tablespoon baking powder


* 1/2 cup vegetable oil


* 1-1/2 egg


* 1/2 cup milk


* 1-1/2 cups fresh blueberries


* 3/4 cup white sugar


* 1/2 cup all-purpose flour


* 1/4 cup and 2 tablespoons butter, cubed


* 2-1/4 teaspoons ground cinnamon





DIRECTIONS





1. Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.


2. Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.


3. To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.


4. Bake for 20 to 25 minutes in the preheated oven, or until done.Where can i get a good blueberry muffin recipe?
You can find a good blueberry muffin recipe at http://www.simply-blueberries.comWhere can i get a good blueberry muffin recipe?
try http://www.foodtv.com
*LEMON BLUEBERRY SURPRISE MUFFINS





3 eggs


3 tablespoons oil


1/4 cup heavy cream


1 1/4 cups vanilla whey protein powder


2 teaspoons baking powder


1/3 cup Splenda


1/4 teaspoon cinnamon


1 tablespoon grated lemon rind


1/2 teaspoon grated orange peel


1/2 cup blueberries


3 ounces cream cheese, cut into 9 small cubes


non-stick spray or paper muffin liners





Preheat oven to 375 degrees. Line 9 muffin tins with paper liners or spray with non-stick spray. Combine the eggs, oil, and cream; stir to blend. Add the whey powder, baking powder, Splenda, cinnamon, lemon rind, and orange rind.


Stir until just combined. Do not over stir or muffins will be tough. Fold in the blueberries gently.





Spoon 1/2 the batter into the prepared muffin tins. Place a cube of cream cheese in the center of each. Fill with remaining batter, making sure batter goes completely over and around the cubes of cream cheese.





Bake at 375 degrees for 8 to 10 minutes, or until muffins spring back to the touch and no longer look moist on top. Serve warm.





Makes 9 muffins.








*MOIST BLUEBERRY MUFFINS





2 eggs


3/4 c sugar


1/2 c applesauce


1/2 c milk


6 tablespoons butter, melted


1 tablespoon maple syrup


1 teaspoon vanilla


2 1/2 cups flour (can use half cake flour)


1 tablespoon baking powder


1/2 tsp salt


1 1/2 cups blueberries, fresh or frozen


(frozen Wild Maine)





Set the oven to 375 degrees.


Wash the blueberries and set aside to dry. When the blueberries are dry, roll them in sugar(confectioners sugar works best).





Grease a large 12 muffin tray or line it with foil liners.





Using an electric mixer, beat the eggs until frothy.





Gradually add the sugar and maple syrup and continue to beat for one minute. Stir in the applesauce, milk and vanilla.





Makes together the dry ingredients. Add the flour, baking powder, salt and stir batter only until the ingredients are incorporated. Do not overmix. Batter should remain slightly lumpy.





Divide the batter in half. Gently fold the blueberries into one half of the batter. Spoon the batter without the blueberries into the bottom third of each muffin cup. Top off with one third of batter containing blueberries. (One third off the cup remains empty for rising). Continue until all batter is used.





Bake in a preheated oven for 20 - 25 minutes or until golden and the center springs back when gently pressed.





Brush tops of each muffin with melted butter and sprinkle with coarse granulated sugar. You can make coarse granulated sugar if you don't have any. Just put some cubes of sugar into a ziploc bag and rollover them gently with a rolling pin.





Remove the muffins from the oven and set on a wire cooling rack for 10 - 20 minutes.





Makes 12 muffins.








*HEAVENLY BLUEBERRY MUFFINS





1 box Betty Crocker Wild Blueberry Muffin Mix


1 egg


1/2 c. milk





Heat oven to 400 degrees. Grease bottoms of muffin cups.


Blend 1 egg and 1/2 cup milk in medium bowl, using fork. Stir in muffin mix just until moistened. Fold drained blueberries into batter. Fill muffin cups about 1/2 full. Bake 15 to 20 minutes or until light golden brown. Cool 5 minutes; gently loosen and remove from pan. Makes 12 medium muffins.











*Hope one of these helps! =]
You should know about http://www.allrecipes.com where you can search for recipes by name, or ingredients. Each recipe includes user reviews. And, the site has a feature that adjusts the recipe for you, if you want to make more or less than the original recipe.
BLUEBERRY MUFFINS


Printed from COOKS.COM





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







2 cups flour


1 cup sugar


1 tablespoon baking powder


1 tsp. salt


2 eggs


1/4 cup canola oil


1/4 cup melted butter


3/4 cup milk


1 cup blueberries-fresh or frozen





Combine all dry ingredients, in separate bowl combine all wet ingredients. Fold wet into dry trying not to over mix. Fold in blueberries.


Fill muffin tins that have paper inserts or are sprayed with baking spray. Combine 1/2 cup granulated sugar with zest of one lemon. Sprinkle evenly over muffins.





Bake in 350 oven 20-25 minutes until tops are firm to the touch.


That is for 12, so you would need to double the quantities for 24, or do two batches of 12.
These are my all time favorites...





3/4 cup butter


1 cup sugar


3/4 cup milk


1 egg


1 3/4 cup sifted flour


2 1/2 teaspoons baking powder


1/2 teaspoon salt


1 cup blueberries


1 tablespoon flour





Cream butter and sugar. Add milk and egg and beat until smooth. Sift together flour, baking powder and salt. Add to creamed mixture. Mix until moistened. Toss blueberries with flour and fold into batter. Fill a well-greased muffin pan 2/3 full with the batter. Bake at 400 degrees for 20 minutes.





Happy Holiday!

Does anybody have a decent cupcake or muffin recipe?

I would really like to make some muffins or cupcakes, so id love some recipes that don't include self-raising flour (I have baking soda instead+ normal flour) or vanilla essence, or if there is vanilla essence, could you tell me a substitute?


Thanks,Does anybody have a decent cupcake or muffin recipe?
LEMON BLUEBERRY SURPRISE MUFFINS





3 eggs


3 tablespoons oil


1/4 cup heavy cream


1 1/4 cups vanilla whey protein powder


2 teaspoons baking powder


1/3 cup Splenda


1/4 teaspoon cinnamon


1 tablespoon grated lemon rind


1/2 teaspoon grated orange peel


1/2 cup blueberries


3 ounces cream cheese, cut into 9 small cubes


non-stick spray or paper muffin liners





Preheat oven to 375 degrees. Line 9 muffin tins with paper liners or spray with non-stick spray. Combine the eggs, oil, and cream; stir to blend. Add the whey powder, baking powder, Splenda, cinnamon, lemon rind, and orange rind.


Stir until just combined. Do not over stir or muffins will be tough. Fold in the blueberries gently.





Spoon 1/2 the batter into the prepared muffin tins. Place a cube of cream cheese in the center of each. Fill with remaining batter, making sure batter goes completely over and around the cubes of cream cheese.





Bake at 375 degrees for 8 to 10 minutes, or until muffins spring back to the touch and no longer look moist on top. Serve warm.





Makes 9 muffins.








chefDoes anybody have a decent cupcake or muffin recipe?
This is a very basic and good moist chocolate cake recipe. Instead of baking in two cake pans, prepare your muffin pan with liners, spray the liners with non stick spray and fill then 2/3 full with batter. Bake for about 20 minutes or until toothpick inserted in middle comes out clean. If you don't have cream of tartar, don't worry about it -- and if you don't want to use vanilla, almond extract is very good.





One Bowl Devils Food Cake


1 陆 cups all purpose white flour


陆 cup cocoa powder


录 teaspoon cream of tartar


1 teaspoon salt


1 cup milk


2 eggs, beaten


1 录 cups sugar


1 录 teaspoons baking soda


鈪?cup shortening


1 teaspoon vanilla


Preheat oven to 350 degrees. Grease and flour 2 cake pans, 8'; round.





Sift flour, sugar, soda, cream of tartar and salt into mixing bowl. Drop in shortening. Add 2/3 cup of milk thn vanilla. Beat well. Add remaining milk and continue to beat until smooth.





Divide batter evenly between the two cake pans. Bake 30 - 40 minutes or until toothpick inserted in middle comes out clean.
sorry pal, you won't bake any cupcakes with baking soda. baking soda is for cookies, you will need baking powder. i am retired pro baker, got plenty of recipes but need some direction as what you want, says bacondebaker
Take a look through these 1,100 cupcake recipes and see if you can find what you are looking for:





http://www.cooks.com/rec/search?q=cupcak鈥?/a>

Looking for bran muffin recipe that'll give me a dark, kind of sticky bran muffin?

... the kind often found in a bakery. I've tried recipes with molasses, and either that's not the 'secret' ingredient or I just haven't found the right recipe that uses molasses.Looking for bran muffin recipe that'll give me a dark, kind of sticky bran muffin?
Dark Moist Bran Muffins





2 c Whole wheat flour


1 1/2 c Bran flakes


2 tb Sugar


1/4 ts Salt


1 1/4 ts Baking soda


2 c Buttermilk


1 Egg


1/2 c Dark molasses


2 tb Melted butter or margarine





Combine flour, bran, sugar, salt and soda and mix well. Combine buttermilk,


egg, molasses and butter and add all at once to dry ingredients. Stir just


enough to moisten flour mixture. Fill greased muffin cups 2/3 full and bake


at 350F 20 to 25 minutes.








THIS ONE IS MY FAVORITE CUZ OF THE SEEDS





Rocky Mountain Bran Muffins





1 Egg, beaten


1 c Buttermilk


1/2 c Vegetable oil


1/2 c Brown sugar


2 tb Molasses


1 1/2 c Natural bran


1/2 c All-purpose flour


1/2 c Wheat germ


1/4 c Each of sesame and


--sunflower seeds


1 ts Baking soda


1/2 ts Each of salt, cinnamon,


--and nutmeg


Pinch of ground cloves


1/2 c Raisins





Preheat oven to 375 . Grease 12 muffin cups or coat with cooking


spray. In a medium-sized mixing bowl, stir egg with buttermilk, oil, sugar


and molasses.





Measure bran, flour, wheat germ, seeds, baking soda, salt and spices into a


large mixing bowl. Stir with a fork until mixed, then, make a well in


centre. Pour in buttermilk mixture, stirring just until combined. Stir in


raisins.





Spoon batter into muffin cups. Bake in center of 375 oven until a


cake tester inserted into center of a muffin comes out clean, about 20 to


22 minutes. Remove from oven and let stand for 5 minutesLooking for bran muffin recipe that'll give me a dark, kind of sticky bran muffin?
stickey muffins





Ingredients


3/4 cup Bran cereal (not flakes)


1/4 cup Boiling water


2 tbsp Olive oil or canola oil


1 tbsp Sugar


1 Egg


1/2 cup Buttermilk


1 tbsp Grated fresh ginger


2 tbsp Raisins or other chopped dried fruit


1/2 cup Unbleached flour


1 tsp Baking soda





Preparation


Pour boiling water over the bran cereal in a mixing bowl. Stir to mix and let stand 5 minutes. Add the oil, sugar, egg, buttermilk, grated ginger and raisins to the bran and mix well. In a small bowl, mix together the flour and baking soda. Stir into the bran mixture and mix well. The batter can be kept tightly covered in the refrigerator for about a week.








To bake, preheat the oven to 400 degrees. Lightly oil a muffin tin if you are making all 6 muffins or place a foil muffin cup in a custard cup if you are baking just one muffin. Don't stir the batter if it has been keeping in the refrigerator. Fill the muffin tin or muffin cups 2/3 full of batter. Bake the muffins for 12 - 14 minutes or until the top springs lightly back to the touch.
My mom loves these things; It is the recipe she always uses.





Super Bran Muffins





Ingredients:





1 陆 cups bran cereal like All Bran


录 cup vegetable oil


陆 cup raisins


陆 cup boiling water


1 egg, lightly beaten


1 cup buttermilk


2 tsp molasses


1 cups whole wheat flour


2 tsp. sugar


录 tsp. baking soda


录 tsp. salt


Directions:





Preheat oven to 400 degrees.


Combine bran cereal vegetable oil, raisins, and boiling water.


Let it cool slightly.


Add egg, buttermilk molasses and whole wheat flour to the bran cereal mixture.


Combine the sugar, baking soda, and salt in a separate bowl, then add the first mixture to this one and mix.


Cover mixture with a damp towel and let mixture stand for 15 minutes.


Spoon the mixture into greased muffin cups until the cup is 3/4 full


Bake for 20-25 minutes.


After the muffins have cooled, remove them from the muffin cups and place them on a wire rack to prevent sticky bottoms.
This doesnt use mollases but it is good





12 Bran Muffins


3/4 cup milk


1/4 cup vegetable oil


1 egg beaten


1 1/2 cups raisin bran cereal


1 cup all purpose flour


2/3 cup of flour + 1 tablespoon of sugar divided


2 teaspoons of baking powder


1/2 teaspoon ground cinnamon divided


1 tablespoon of margarine melted





Preheat oven too 400 degrees farenheit


Grease 12 (2 1/2 inch) muffin cups/ pan


Cobine milk, oil, and egg in bowl. Stir in cereal; let stand 10 minutes


After 10 minutes stir to break up cereal.


Combine Flower, 2/3 cup of suger, baking powder, and 1/4 teaspoon of cinnamon in seperate bowl. Add cereal mixture all at once to flour mixture; stir until moistened. Divide evenly within muffin cups/pan. Let cook 20 - 25 minutes until tester comes out with a little but of the mixture on inside. Combine remaining 1 tablespoon of sugar and remaining 1/4 teaspoon of cinnamon. Brush muffins with margarine and sprinkle cinnamon sugar. Serve warm
Six-Week Bran Muffins





1 (15oz.) box Raisin Bran


1 C. melted butter or oil


1 1/2 C. sugar (more or less depending on your sweet tooth)


4 eggs, beaten


1 qt. buttermilk


5 C. flour


5 t. soda


2 t. salt


Extra raisins





Mix Raisin Bran, sugar, flour, soda, salt and extra raisins in a large bowl. Add eggs, butter or oil and butter milk and mix well by hand.





Fill greased muffin pans 2/3 full. Bake at 375-400掳 F. for 15-20 minutes or until brown. Batter can be refrigerated for six weeks.

credit score

Do you need to use baking powder to make muffins? Can anyone give me a basic muffin recipe i can adapt please?

Metric measurements only.Do you need to use baking powder to make muffins? Can anyone give me a basic muffin recipe i can adapt please?
basic muffin





Ingredients


1 egg


1/2 cup milk


1/4 cup oil


1 teaspoon vanilla


12oz flour


1/2 teaspoon salt


2 teaspoons baking powder


4oz cup sugar


Variation


8oz well drained pineapple (optional)


8oz chopped walnut (optional)


2 mashed ripe banana (optional)


1 1/2 tablespoons orange zest (optional)


8oz coconut (optional)


8oz raisins (optional)


Directions


1Beat egg; add milk, oil and vanilla.


2Stir in dry ingredients.


3Spoon into muffin pan.


4Bake at 375* for 25 minutes.


5Variations: After mixing add the Variation ingredients.


6Mix and match to get your favorite!Do you need to use baking powder to make muffins? Can anyone give me a basic muffin recipe i can adapt please?
Muffin Recipe


Muffin recipe preparation time: about 10 Minutes


Muffin recipe cooking time: 20 Minutes





A fun and simple muffin recipe, children will love to help make muffins and it's a good way to teach them the basics of cooking. If you don't have a muffin tray, throw away paper cake cases will work just as well. Once you become familiar with the recipe try experimenting with blueberries, chocolate or an alternative filling of your choice.





Muffin recipe ingredients: Serves 4-8


380g self-raising flour


100g butter (cut into small cubes)


200g caster sugar


300ml milk


1 beaten egg


100g raisins


large pinch of cinnamon





Muffin recipe cooking Instructions:





1. Blend the sifted flour and butter in a large bowl.





2. Fold in the sugar, milk, raisins, cinnamon and egg, don't worry if the mix isn't smooth.





3. Spoon the mixture into the well greased muffin tray (or paper cases).





4. Bake on the middle shelf at about 180 degrees C for 20 minutes.


You would only need baking powder if you used plain flour.
If you have a recipe for muffins but no baking powder or baking soda, substitute self-rising flour for the plain flour. To your recipe, if you have any in the cupboard, I would stir through an additional 1/4 tsp of cream of tarter to the self-rising flour.





Cheers
http://www.northpole.com/Kitchen/Cookboo鈥?/a>





this site has some really good recipes for lots of thing besides muffins. It also has a button on each recipe that translates it into metric values rather than the cups and spoons.





Enjoy!!

Can I replace apple sauce for soemthing in a muffin recipe?

Ok i have this recipe for muffins and it needs 3 tablespoons of apple sauce ..i dont have appple sauce so could I use yogurt or something like smoshed bananas instead ...or is their any other thing i could use instead?Can I replace apple sauce for soemthing in a muffin recipe?
you could use either I think the bananas would be really good.You can even use mayo that is also really good.Can I replace apple sauce for soemthing in a muffin recipe?
Are the bananas for an emulsifier or are they for flavor? If it contains eggs then the applesauce is likely for flavor so it wouldn't taste like it's supposed to without applesauce and the only thing you could replace it with is apples, canned apples or some kind of apple flavoring. If the recipe does not contain eggs, then you probably have found a vegan recipe and the applesauce is used as an emulsifier rather than eggs. If you're not vegan, you can just put an egg or a couple of egg whites in it. You can also use bananas, yogurt or milled flax seed mixed with a little water.
Smashed bananas would be really good. Add a little lemon juice to keep them from turning dark. You can also use apple butter or even apple jelly and yes yogurt would work.
Plum jam. Apple or pear butter.
apple butter
i would think that either one would work fine. The flavor will change a little, but it should be good.
yes oil

Anyone know of a healthy breakfast muffin recipe?

Hi just wanted to know if anyone can share a Healthy Muffin Reciper. My daughter likes to eat muffins for breakfast in the mornings. I only let her have a little piece of one muffin along with a lot of fruit....does anyone know how I can make ';healthy'; muffins for us to enjoy?Anyone know of a healthy breakfast muffin recipe?
I like these, they are low in sugar and fat and are tasty.


Carrot Spice Muffins Recipe


1 1/2 cups whole wheat flour


1 teaspoon baking soda


1 teaspoon baking powder


1/2 teaspoon cinnamon


1/4 teaspoon nutmeg


1/8 teaspoon allspice (if don鈥檛 have,


use 1/4 tsp cinnamon)


1/3 cup honey or brown sugar


1/4 cup egg substitute or 1 egg


1/2 cup buttermilk or yogurt


1/3 cup oil or melted butter or applesauce


1/2 teaspoon vanilla


1 1/2 cups grated carrots


1/2 cup raisins


1/2 cup chopped nuts





Preheat oven to 400掳F.





Mix together dry ingredients- flour, soda, powder, salt, cinnamon, nutmeg, ginger, allspice.





Mix together wet ingredients- honey or brown sugar, egg, buttermilk or yogurt, oil, vanilla and the carrots, raisins and nuts.





Stir the wet and dry ingredients together until just moistened.





Bake for about 15 minutes, or until a toothpick inserted into the center of a muffin comes out clean.


-------


Low Fat Blueberry Muffins


1 cup whole wheat flour


1 1/2 cup quick cooking rolled oats


2 teaspoon baking powder


2 large egg whites


1/2 teaspoon baking soda


1/2 cup buttermilk


3/4 cup pineapple-orange concentrate


1 teaspoon vanilla


1 cup unsweetened blueberries





Preheat oven to 400掳F.





Combine egg whites, buttermilk, juice concentrate, and vanilla.





In separate bowl, combine flour, oats, baking powder, and baking soda.





Add liquid mixture to dry ingredients; blend until just moistened.





Pour into non-stick vegetable oil coated tins.





Bake for about 15 minutes, or until a toothpick inserted into the center of a muffin comes out clean.Anyone know of a healthy breakfast muffin recipe?
Healthy Blueberry Muffins





Ingredients





* 2 cups all-bran cereal, with extra fiber


* 1 1/2 cups unsweetened applesauce


* 1/4 cup nonfat milk


* 3 large egg white


* 3/4 cup all-purpose flour


* 1/2 cup whole wheat flour


* 1/2 cup sugar substitute (i. e. Splenda)


* 1 tablespoon baking powder


* 1 teaspoon ground cinnamon


* 1/2 teaspoon baking soda


* 1/4 teaspoon salt


* 1 1/2 cups blueberries (fresh or frozen)





Directions





1. In a large mixing bowl, combine the All Bran, Applesauce, Milk and Egg Whites and allow it to sit until softened.


2. Preheat the oven to 400 degrees.


3. In a separate bowl, stir together the flours, Splenda, baking powder, cinnamon, baking soda and salt.


4. Blend the cereal mixture thoroughly with the mixer.


5. Add the flour mixture and blend.


6. Stir in the Blueberries.


7. Spoon into muffin cups that have been sprayed with Pam or that have liners in them.


8. The muffin cups will be full.


9. Bake for approximately 20 minutes.
This is my favorite, but I am partial to bran muffins. These come out super moist and are only about 150 calories a piece (not that you will be giving her a full muffin). I add raisins to mine, but they are just as good without.





Low Fat Bran Muffins


1 cup flour


1-1/2 tsp. CALUMET Baking Powder


1/2 tsp. baking soda


1/2 tsp. ground cinnamon


2 cups POST 100% Bran Cereal


1-1/4 cups 2% milk


1/3 cup firmly packed brown sugar


1 egg, slightly beaten


1/2 cup applesauce





MIX flour, baking powder, baking soda and cinnamon in large bowl. Mix cereal, milk and sugar in medium bowl; let stand 5 minutes. Stir in egg and applesauce. Add to flour mixture; stir just until moistened. (Batter will be lumpy.)





SPOON batter into muffin pan sprayed with cooking spray, filling each cup 2/3 full.





BAKE at 400掳F for 18 to 20 minutes or until golden brown. Serve warm.
Amish Muffins





Ingredients


5 c. flour


5 tsp. soda


2 tsp. salt


2 tsp. allspice


15 oz. raisin bran


1 c. sugar


1 c. honey


How To


Mix above ingredients. Add: 1\2 c. oil, 1\2 cup apple sauce, 1 qt. buttermilk 2 tsp. vanilla Mix well. Butter muffin tins well and fill 3/4 full. Bake at 375 degrees for 20 minutes.
lemon-blueberry muffins:





1- get a regular box of lemon flavored cake. (betty crocker kind is the best!)


2-do all the ingredients for the cake in a bowl, but add blueberries.


3- instead of putting it in a cake pan, put it in cupcake/muffin pans.


4-eat!





this may sound gross, but its so delicious! and m a picky eater too! (: and it doesn't have to be blueberries, you can add any kind of fruits, too!
Here's a recipe for bran muffins with flax seed (very heart healthy).
Why not just buy English Muffins?
Any Muffin Recipe





1 1/2 cups flour


1/2 cup sugar


2 teaspoons baking powder


1/2 teaspoon salt


1 cup milk (or other liquid, such as drained pineapple juice, orange juice, etc...)


1/4 cup oil (or oil substitute)


1 egg


1 1/2 cups fruit, additions (or vegetable, such as 1 cup mashed banana and 1/2 cup chopped walnuts)


spices, of your choice








Heat oven to 400.


Grease 12 muffin cups, or 24 mini muffin cups.


Combine dry ingredients, including dry additions (like nuts, chocolate chips, etc -- ) and spices.


Combine wet ingredients, including wet additions (like banana, berries, pineapple, etc -- ).


Spoon batter into muffin cups, filling about 2/3 full (perfectly ok if you have leftover batter to fill cups to top.).


Bake for 18-20 minutes.





NOTES:.


To make non-sweet muffins, such as bacon and cheddar, just cut back on the sugar to 1 tablespoon. You can make your own ';jiffy'; corn muffins by substituting 1/2 cup corn meal for 1/2 cup of the flour, and using 2 tablespoons of sugar. Substitute peanut butter for the oil to give your muffins a peanutty taste (I make my muffins by using 2 mashed bananas, 1/2 cup chopped peanuts and then peanut butter for the oil.).


If your additions are very wet (such as crushed pineapple) then use up to 1/2 cup more flour, to equal up to 2 cups total flour.


Play around with this! It's easy and quick


---------


Cinnamon Apple Muffins





1 1/2 cups all-purpose flour


3/4 cup sugar


1 1/2 teaspoons baking powder


1 teaspoon ground cinnamon


1/2 cup milk


1/3 cup Butter, melted


1 egg, slightly beaten


1 cup finely chopped apple





Heat oven to 375掳F. Combine, flour, sugar, baking powder and cinnamon in medium bowl. Add all remaining ingredients. Stir just until flour is moistened.





Spoon batter into greased 12-cup muffin pan. Bake for 18 to 23 minutes or until lightly browned. Let stand 5 minutes; remove from pan


------


300g plain wholemeal flour


50g rolled porridge oats, plus extra for decoration


3 heaped tsp baking powder


陆 tsp mixed spice


陆 tsp ground cinnamon


100g raisins


100g dried apricots, chopped


50g pecans, chopped


50g caster sugar


100ml sunflower oil


150ml natural yogurt


150ml milk


1 medium egg, beaten


2 medium bananas, mashed


1 tsp vanilla extract


2 small apples, grated


1 medium carrot (100g peeled weight), coarsely grated





To Decorate


Sunflower and pumpkin seeds








Method


Preheat the oven to 190掳C, gas mark 5. Lightly oil a non-stick muffin pan with 12 large cups (or two six-cup pans).


Combine the first nine ingredients (the dry ingredients) in a large bowl and set aside. In another bowl, mix the remaining (wet) ingredients well. Pour the wet ingredients into the dry and stir until just combined. Spoon into the prepared pans.


Sprinkle with oats, sunflower and pumpkin seeds, and bake for 20 minutes or till a skewer inserted into the middle comes out clean. Leave in the tin for 5 minutes, then cool on a rack. Eat when still warm. You can prepare the dry and wet ingredients the night before. Combine the two in the morning and you'll have a fresh-baked breakfast


-------


Bran Muffins





Preheat oven to 350 degrees F





1 陆 cups all bran cereal


1 cup rolled oats


戮 cup flour


1 录 cup brown sugar


陆 cup canola or vegetable oil


戮 cup milk


2 large eggs


1 teaspoon vanilla


录 teaspoon baking soda


2 teaspoons baking powder





Variations: add one or two of the following ingredients to the batter





1 cup raisins


1 cup chopped apple


1 cup mashed banana (two very ripe bananas)


Batter should be very thick so more bran can be added to batter as needed to thicken


Your choice of jam spooned by 陆 teaspoon (strawberry, blueberry, etc.) may be added to top of muffins, if desired


Mix all ingredients together by hand. Do not over mix.


Spoon batter into paper cups in muffin tin about three quarters full


Bake for approximately 35 minutes


Makes approximately 18 muffins


-----

Looking for Sweet muffin recipe from Betty crocker red pie sears cookbook 1972.?

Does anyone have the Betty Crocker red pie sears 1972 cookbook? I am wanting a recipe for sweet muffins from the book. Thank you.Looking for Sweet muffin recipe from Betty crocker red pie sears cookbook 1972.?
My favorite cook book! My mom had one when I was growing up. After i went out on my own I searched used book stores for years for one. Ended up finding one in an abandoned apartment in the complex I worked in. Enough about that, here is the recipe.





1 egg


1/2 cup milk


1/4 cup salad oil


1-1/2 cups all purpose flour


1/2 cup sugar


2 teaspoons baking powder


1/2 teaspoon salt





Heat oven to 400 deg. Grease bottoms of 12 medium muffin cups (2-3/4 inches in diameter). Beat egg; stir in milk and oil. Mix in remaining ingredients just until flour is moistened. Batter should be lumpy.


Fill muffin cups 2/3 full. Bake 20 to 25 minutes or until golden brown. Immediately remove from pan.





Enjoy!Looking for Sweet muffin recipe from Betty crocker red pie sears cookbook 1972.?
I have the 1973 red Betty Crocker cookbook that has a sweet muffin recipe, not sure it's the one you're looking for but here it is: 1 egg, 1/2 cup milk, 1/4 cup salad oil, 1 1/2 cups all-purpose flour, 1/2 cup sugar, 2 tsps baking powder, 1/2 tsp salt. Heat oven to 400 degrees. Grease bottoms of 12 med muffin cups (2.75-inch diameter). Beat egg; stir in milk %26amp; oil. Mix in rem ingred's just until flour is moistened. Batter should be lumpy. Fill muffin cups 2/3 full. Bake 20 to 25 mins or until golden brown. Immediately rmv from pan. Makes 12 muffins. Hope this helps, good luck!
I do have a 1956 Betty Crocker cookbook:


Recipe for sweeter muffins





Beat slightly with fork - 1 egg





Stir in


1/2 cup milk


1/4 cup cooking (salad) oil or melted shortening





Sift together and add


1 1/2 cups sifted Gold Medal flour


2 tsp. baking powder


1/2 tsp. salt





Stir just until flour is moistened. Batter should be lumpy. Do not over mix. Fill greased muffin cups 2/3 full.





Temp: 400 degree (moderate hot oven)


Time: Bake 20 to 25 minutes


Amount: 12 medium muffins

What is a fantastic banana nut bread (or muffin) recipe?

I am looking for a good banana taste, and I would like to make muffins. Hopefully someone knows of a good southern banana nut bread recipe. Please share! :) Thanks!What is a fantastic banana nut bread (or muffin) recipe?
Banana Nut Bread





INGREDIENTS:


1 3/4 cups all-purpose flour


2 teaspoons baking powder


1/2 teaspoon salt


1/4 teaspoon baking soda


1/2 cup butter (1 stick), room temperature


1/2 cup granulated sugar


1 large egg


1 teaspoon vanilla extract


2 large ripe bananas, mashed


1/2 cup chopped dried apricots or dates


1/2 cup chopped pecans or walnuts





PREPARATION:


Grease bottom of a 9x5x3-inch loaf pan.


In a bowl, combine flour, baking powder, salt, and baking soda. In a mixing bowl with a hand-held electric mixer, beat together butter and sugar on medium speed. Beat until light and fluffy; beat in egg and vanilla extract.


With mixer at low speed, beat in flour, alternating with mashed bananas. Stir in chopped apricots or dates and the chopped nuts. Bake at 350掳 until golden brown -- a toothpick inserted into center of bread comes out clean.





Cool bread in pan on a wire rack for 5 minutes; turn bread out onto rack; cool completely. For best flavor, wrap banana bread tightly in foil and store overnight before slicing and serving.What is a fantastic banana nut bread (or muffin) recipe?
OK, I'm from and in the south, and proud of it! Here is my recipe. Plus it freezes well.





BANANA NUT BREAD


Have all ingredients at room temperature.





Whisk together thoroughly:


1 1/3 c. all-purpose flour


3/4 tsp. salt


1/2 tsp. baking soda


1/4 tsp. baking powder


In a large bowl, beat on high speed until lightened in color and texture, 2-3 minutes.


5 1/3 tbsp. unsalted butter


2/3 c. sugar


Beat in the flour mixture until blended and grainy. Gradually add:





2 large eggs, lightly beaten


Fold in until just combined:


1 c. mashed very ripe bananas (or more)


1/2 c. chopped walnuts or pecans


Put in a greased loaf pan. Spread out evenly. Bake until a toothpick inserted comes out clean, 50-60 minutes @ 350. Let cool 5-10 minutes before removing from the pan.





Good stuff!
Banana Gems....Something different that will make your guest and family go WOW!





Ingredients:


1 egg


1 cup mashed bananas


1/3 cup salad oil


1 1/2 cups biscuit mix


1/2 cup sugar





Beat eggs slightly, stir in salad oil, sugar and mashed bananas. Add biscuit mix and stir just until liquid and dry ingredients are combined. Fill greased or paper lined muffin tins 2/3 full. Bake at 400 degrees for 18-20 minutes.





Makes 12 muffins. Note: can be baked as a coffee cake and sprinkled with confection sugar.
Banana Nut Muffins





2 cups all-purpose flour


1/4 cup sugar


1 Tablespoon baking powder


1/2 teaspoon salt


1 cup milk


1 egg beaten


1/3 cup vegetable oil


3/4 cup mashed banana


1/2 cup chopped walnuts





Preheat oven to 400. Grease a 12 cup muffin pan.


Sift flour, sugar, baking powder %26amp; salt into a medium bowl; make a well in the center. mix milk, egg, oil, banana's %26amp; walnuts in a small bowl. pour mixture into well. mix batter just until moistened; do not over mix. spoon batter into prepared muffin cups. bake until a tooth pick inserted in center comes out clen or until muffins are golden brown about 15 minutes.





To ensure round muffin tops, grease only the bottom %26amp; halfway up the sides of each muffin cup.





Variation: Blueberries may be substituted for the mashed banana.
I usually make two loaves, one with chocolate chips, one without.


Banana Nut Bread


1/4c. butter, softened


3/4c. sugar


2 eggs


3/4c. mashed ripe bananas (about 2 medium)


1/2c. sourcream


2 -1/4 cups all-purpose flour


1 tsp. ground cinnamon


3/4 tsp. baking soda


1/2 tsp. salt


1/2 c. chopped walnuts (i use 1/4 c. not too crazy for walnuts)


1) In a large mixing bowl, cream the butter and sugar. Add eggs, one at a time, beating well after each addition. Beat until light and fluffy.


2) Stir in bananas and sourcream. Combine the flour, cinnamon, baking soda, and salt. Stir into banana mixture just until moistened. I use the hand mixer to stir everything.


FOLD in nuts.


3) Transfer to a greased 8-in. x 4-in. x 2-in. loaf pan.


Bake at 350' for one hour or until toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to cool completely.


* Banana Chip Bread: Fold in one cup semisweet chocolate chips or vanilla chips along with the walnuts. Bake as directed.

Is there any banana bread muffin recipe that only calls for two bananas?

trying to make this but all of them say 3large or 7ripe any1 have a good recipe that only needs two. One person is only eating it so...Is there any banana bread muffin recipe that only calls for two bananas?
Go for it I've done it. it works I also add a little sour cream there deliciousIs there any banana bread muffin recipe that only calls for two bananas?
Just adjust the quantity of other ingredients; simple math.
just add sour cream instead of the third banana

credit score

How do I turn a cake recipe into a muffin recipe?

Mix the cake mix just like you would if you were going to bake a cake. I use muffin papers then put them into the muffin pan, that way the kids can have the fun of peeling it off.How do I turn a cake recipe into a muffin recipe?
Prepare the cake dough as usual. Fill as many containers in a muffin pan as you are able with the dough you have and reduce the baking time.How do I turn a cake recipe into a muffin recipe?
just pour into muffin pan instead of cake pan...easy!
Most of the time, you can remove an egg or two from the recipe if the cake recipe calls for 3 eggs or more (average)
put it in a muffin pan instead of a cakepan
Pour it into muffin pans
Just put the cake mix in one of those little muffin trays you use to bake muffins instead of the big cake one, and then put it in the oven.
pour into a lightly sprayed {PAM] or paper lined muffin tin. Fill about 2/3 of the way and put a lttle water in any spaces that aren't being used. During baking


rotate 180 degrees front to back- 1/2 way through the baking process.


finger test for spring or toothpick test- when done it will come ooout clan
by simply using a muffin pan. can still use full cake receipe, just use more than one muffin pan if necessary.
Just pour into muffin pans instead of cake pans.

Can you substitute Heavy Cream for milk in a muffin recipe?

I want to make Jiffy muffins, and to do that you're supposed to add milk and eggs. Can I substitute heavy cream for milk?Can you substitute Heavy Cream for milk in a muffin recipe?
i would use half water half cream to make it more like milkCan you substitute Heavy Cream for milk in a muffin recipe?
You can. I have done this. They come out very dense, as opposed to light and fluffy. They don't taste bad as an end result, they are just a bit heavier, like a brownie.
Yep, you can, but the muffins might be more dense and less fluffy.

What is a healthy breakfast muffin recipe?

Well school is starting as we all know and sometimes my mornings are pretty rushed so I was wondering if you know of any muffin recipes that are good for you to eat in the morning!





Thanks for any help!





~Mandy~What is a healthy breakfast muffin recipe?
Multigrain Muffin





Ingredients


1 cup whole-wheat flour


1/2 cup all-purpose flour


1 cup oat bran


2 teaspoons baking powder


1 teaspoon baking soda


1/4 teaspoon fine salt


2 large eggs


1 large egg white


1 1/4 cups buttermilk


1/2 cup packed dark brown sugar


2 tablespoons vegetable oil


1 cup chopped dried fruit medley


1/2 cup chopped walnuts


Directions


Position a rack in the center of the oven and preheat to 375 degree F. Line 12 (1/2-cup) muffin cups with paper liners.





Whisk flours, oat bran, baking powder, baking soda, and salt in a medium bowl.





Lightly beat the eggs and egg white in a medium bowl. Stir in the buttermilk, brown sugar, and oil. Stir the liquid mixture into the flour mixture until just evenly moist; the batter will be very thick. Fold in the dried fruit. Divide the batter evenly among the muffin cups. Top with the walnuts. Bake until firm when pressed gently, about 25 minutes. Turn the muffins out of the cups and cool on a rack; serve warm or room temperature.





Copyright 2004 Television Food Network, G.P. All rights reserved.





AND





Healthy Carrot Muffin





Ingredients


3/4 cup all-purpose flour


1/2 cup whole wheat flour


2/3 cup dark brown sugar


2 tablespoons wheat germ


2 teaspoons ground cinnamon


1 teaspoon baking powder


1/2 teaspoon baking soda


Pinch fine salt


2 large eggs


1/3 cup vegetable oil


1 tablespoon pure vanilla extract


4 medium carrots, grated (about 2 cups)


1/2 cup canned crushed pineapple, drained


Special equipment: 12 cup muffin tin and paper liners


Directions


Preheat the oven to 350 degrees F. Line twelve 1/2-cup muffin cups with paper muffin liners.





Whisk the flours with the brown sugar, wheat germ, cinnamon, baking powder, baking soda, and salt in a medium bowl. In another medium bowl lightly whisk the egg, then whisk in the vegetable oil, and vanilla extract.





Quickly and lightly fold the wet ingredients into the dry ingredients with a rubber spatula. Stir in the carrots and pineapple just until evenly moist; the batter will be very thick. Divide the batter evenly among the muffin cups. Bake until golden and a toothpick inserted in the centers comes out clean, about 30 minutes. Turn muffins out of the tins and cool on a rack. Serve warm.





Copyright 2005 Television Food Network, G.P. All rights reservedWhat is a healthy breakfast muffin recipe?
Banana Chocolate Chip Muffins


Don't know how healthy (sorry)


http://www.cooks.com/rec/view/0,194,1501鈥?/a>





Blueberry Muffins


http://allrecipes.com/Recipe/To-Die-For-鈥?/a>
http://www.eatbetteramerica.com/Recipes/鈥?/a>
www.allrecipes.com


www.cooks.com

Vegan cake, cookie, muffin, recipes?????

my little 6 year old cousin is alergic to all dairy products. we just found out that she can have eggs, but it must be a minimum. i am tyring to find recipes (preferably without eggs) so that i can make her cookies, cakes, muffins etc. Does anyone have any recipes??/





THANKS!!Vegan cake, cookie, muffin, recipes?????
www.vegweb.com





You can also get ';Vegan Cupcakes Take Over the World'; by Isa Chandra Moskowitz. Her ';Vegan With a Vengeance'; has a list of egg replacers.





';How it All Vegan!'; and ';Garden of Vegan'; by Sarah Kramer and Tanya Barnard and ';La Dolce Vegan'; by Sarah Kramer also have great vegan recipes.





Check out the Vegan Lunchbox blog for vegan lunch ideas.





Use soy milk instead of cows' milk in baking. If you find a nonvegan recipe, you can sub soy milk for cows' milk.Vegan cake, cookie, muffin, recipes?????
If you are going to slag off vegetarian who care about animals one minute then come here asking for our help, isn't that a bit hypocrytical ?





...here is your last contribution to the V%26amp;V section, not nice really:





o BLAH BLAH BLAH!!! yall need to stop with that ';LETS SAVE THE ANIMALS'; CRAP!!!! You all talk about factories, and bad treatment of animlas and crap, but u dont realize it was not always like this. Us humans, who can actually think and solve problems, HAVE rank over animals. WE NEED TO SURVIVE. we neet protein and we need to satisfy our needs. Animals were put here for OUR survival. MMM I LOVE THE FLESH OF PIGS, COWS, AND CHICKENS. YUM YUM YUMMY!!!!!!


AND THEN, ALL OF YOU GO OUT AND BUY THESE OVER PIRCED ';REPLACEMENTS';.... HOW NATURAL IS THAT.





Not very nice, was it ??





Oh, you don't ';need'; protein from animals, not at all.





Did you enjoy your 16 thumbs down for your answer above ?? If that wasn't enough for you, try reading through the negative comments you generated.
WORLDS GREATEST VEGAN CAKE RECIPE (haha, well, in my opinion. It's super easy to make and tastes just like ';real'; chocolate cake)





1 1/2 cups flour


1 cup sugar


1/3 cup cocoa powder


1 1/2 tsp vanilla


1/2 cup oil


1 1/2 tsp vinegar


1 tsp baking soda


1 cup cold water





Mix dry ingredients together; mix wet ingredients togther; combine; bake at 375 for about half an hour.
this vegan chocolate cakes pretty nice





Ingredients


300g self raising flour


3 level tsp baking powder


50g cocoa powder


250g caster sugar


1tsp vanilla essence


9 tbsp sunflower oil


250 ml orange juice


100ml water


1 orange zested





8” loose bottomed tin (greased)





ICING


250g icing sugar


1tbsp Cocoa


50g sunflower marg


3tbsp boiling water





Method/Procedure


preheat oven to 190°C





Sift the flour with the cocoa powder, baking powder and the sugar.





Mix with the rest of the ingredients





put in the tin and bake until it looks ready for about 20 - 30 minutes