The recipe needs all-purpose flour and baking powder. and i heard that you can substitue self-rising flour for anything that calls for plain flour and baking powder, does it work well in making muffins? Or i can also use cake flour instead?Can I substitute self-rising flour in muffin recipe?
I am not sure about the first question but if you can get your hands on non-self-rising cake flour that is the best! Your muffins will turn out light and fluffier.Can I substitute self-rising flour in muffin recipe?
Yes
Self-Rising Flour Substitute
One cup self-rising flour equals:
1 cup all-purpose flour, plus
1 1/4 teaspoons baking powder, plus
1/8 teaspoons salt.
Despite you use self raising flour, I feel that a pinch of baking powder is must bcoz self raising flour is not that effective in its own. Try it.
Thursday, January 7, 2010
What is the best muffin recipe out there?
I'm open to all kinds of muffins and I love experimenting with new recipes. I am just looking for new ones to try out. Thanks! :DWhat is the best muffin recipe out there?
my moms cinnamon apple muffins!
CINNAMON APPLE MUFFINS
1 1/2 cups flour
3/4 cup sugar
1 1/2 t. baking powder
1 t. cinnamon
1/2 cup milk
1/3 cup butter, melted*
1 egg, slightly beaten
1 cup finely chopped apples
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 muffin liners.
Bake 18-23 minutes. Let stand 5 minutes.
* Substitute butter with Canola OilWhat is the best muffin recipe out there?
Courgette %26amp; Feta Muffins
These savourly muffins offer a flavour of the Mediterranean. You鈥檒l find courgettes and feta combined in Greek and Turkish salads, alongside plump olives and flatbreads. Makes 陆 dozen
250g (9 oz.) plain flour
1 tbsp baking powder
Pinch of salt
2 eggs
115ml (4 fl oz.) virgin olive oil
175g (6 oz.) grated courgettes
115g (4 oz.) crumbled feta cheese
1 陆 tbsp grated lemon zest
Preheat the oven to 175C (350F/ Gas mark 4). Grease a 6-cup muffin tin.
Sieve the dry ingredients together in a medium bowl.
In a large bowl, beat the eggs and oil with an electric whisk until smooth. Stir in the courgettes, feta cheese and lemon zest. Add the dry ingredients, and stir until the mixture is just combined.
Spoon the mixture into the prepared tin. Bake for 30 minutes. Remove tin from the oven and cool for 5 minutes. Remove the muffins and cool on a rack.
Store refrigerated in an airtight container for up to 2 days, or freeze for up to 3 months.colour foundation
my moms cinnamon apple muffins!
CINNAMON APPLE MUFFINS
1 1/2 cups flour
3/4 cup sugar
1 1/2 t. baking powder
1 t. cinnamon
1/2 cup milk
1/3 cup butter, melted*
1 egg, slightly beaten
1 cup finely chopped apples
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 muffin liners.
Bake 18-23 minutes. Let stand 5 minutes.
* Substitute butter with Canola OilWhat is the best muffin recipe out there?
Courgette %26amp; Feta Muffins
These savourly muffins offer a flavour of the Mediterranean. You鈥檒l find courgettes and feta combined in Greek and Turkish salads, alongside plump olives and flatbreads. Makes 陆 dozen
250g (9 oz.) plain flour
1 tbsp baking powder
Pinch of salt
2 eggs
115ml (4 fl oz.) virgin olive oil
175g (6 oz.) grated courgettes
115g (4 oz.) crumbled feta cheese
1 陆 tbsp grated lemon zest
Preheat the oven to 175C (350F/ Gas mark 4). Grease a 6-cup muffin tin.
Sieve the dry ingredients together in a medium bowl.
In a large bowl, beat the eggs and oil with an electric whisk until smooth. Stir in the courgettes, feta cheese and lemon zest. Add the dry ingredients, and stir until the mixture is just combined.
Spoon the mixture into the prepared tin. Bake for 30 minutes. Remove tin from the oven and cool for 5 minutes. Remove the muffins and cool on a rack.
Store refrigerated in an airtight container for up to 2 days, or freeze for up to 3 months.
Looking for a delicious apple and cinnamon muffin recipe?
Please don't give me one you haven't tried - i could look it up on the internet too!
I'm looking for a recipe for apple and cinnamon muffins.
You know the really tasty, light and fluffy ones? That are crunchy on the top, and just to die for?
Thank-youLooking for a delicious apple and cinnamon muffin recipe?
This is my grandmothers recipe been in the family for years. Very light fluffy and has that strong apple flavor.
1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/3 cup vegetable oil
1 egg
1/3 cup milk
2 apples - peeled, cored and chopped
1/2 cup white sugar
1/3 cup all-purpose flour
1/2 cup butter, cubed
1 1/2 teaspoons ground cinnamon
Preheat oven to 400 degrees F (200 degrees C). Grease six muffin cups or line with paper muffin liners.
Stir together 1 1/2 cup flour, 3/4 cup sugar, salt, baking powder and 1 teaspoon cinnamon. Mix in oil, egg and milk. Fold in apples. Spoon batter into prepared muffin cups, filling to the top of the cup.
In a small bowl, stir together 1/2 cup sugar, 1/3 cup flour, butter and 1 1/2 teaspoons cinnamon. Mix together with fork and sprinkle over unbaked muffins.
Bake in preheated oven for 20 to 25 minutes, until a toothpick inserted into center of a muffin comes out clean.Looking for a delicious apple and cinnamon muffin recipe?
One bella, one cup apples, a little sprinkle of cinnamon.
I have made the first recipe listed.I am going to try the second one.
Just subsitute apples,cranberries or whatever for the blueberries.I also
toss the fruit with a little flour before adding to the batter.
Blueberry Lemon Muffins
9 to 12 muffins
These make the best blueberry muffins I have ever made. They peak
nice and
are so moist and tender just like at the bakery. The recipe is from
Bernard Clayton's Complete Book of Small Breads.
Ingredients:
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/4 cup sugar
1 egg
3/4 cup milk
1/3 cup vegetable oil
1 cup blueberries, fresh or frozen
1/2 tablespoon lemon zest,opt.
GLAZE:
2 tablespoons butter, melted
1/4 cup sugar, to glaze
Preheat oven to 400掳. Sift the flour into a mixing bowl and add baking
powder, salt, and sugar. In a small bowl, crack the egg and beat with
a
wire whisk or fork for 10 seconds. Add milk and oil to the egg and
stir to
blend. Make a well in the flour and pour in the egg-milk mixture.
Stir as
little as possible to moisten the flour. Set the batter aside for a
moment
while mixing the blueberries with the lemon zest. Fold the berry mix
into
the muffin mix, again stir gently and as little as possible. Spoon
batter
into the tins to three-fourths full. Put muffins in 400掳 oven and set
timer
for 20 minutes. It may take them an additional 5 minutes to become
golden
brown. Check at 15 minutes and if they are browning too quickly,
place on
bottom shelf or cover with a length of aluminum foil or brown paper.
When
the muffins are baked, cool for 5 minutes. Run a knife around the
edges of
each. Tilt the tray and gently lift each muffin from its tin. Dip the
top
of each lightly in the melted butter and then in the sugar or cinnamon sugar. The
muffins can
be held overnight and heated for eating the following day. They can
also be
frozen, but fresh-baked are best.
Jumbo Crumbly Blueberry Muffins
Recipe from: Diner Desserts
These oversized muffins, packed with blueberry flavor are often found
under cake keepers on diner counters They are best made when the
berries are in season, June through August, but are still delicious
when made with individually quick-frozen berries (not the ones packed
in syrup)
Makes: 6 large muffins
Crumble Topping
1/2 cup all-purpose flour
1 teaspoon ground cinnamon
1/2 cup firmly packed light brown sugar
1/4 cup (1/2 stick) unsalted butter, slightly softened and cut into
1/2-inch pieces
Blueberry Muffins
1 cup fresh or frozen (unthawed) blueberries
2 cups plus 1 tablespoon all-purpose flour
2/3 cup granulated sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 large egg
1 cup buttermilk
1 teaspoon vanilla extract
6 tablespoons (3/4 stick) unsalted butter, melted and cooled
To make the crumble topping, in a medium bowl, stir together the
flour, cinnamon, and brown sugar. Add the butter pieces and stir and
mash the mixture with a fork until the topping is crumbly. Set aside.
To make the blueberry muffins, preheat the oven to 350 degrees F.
Generously butter six 8-ounce jumbo muffin cups. If using fresh
blueberries, rinse and thoroughly dry the berries. In a small bowl,
toss the fresh or frozen berries with the 1 tablespoon flour.
In a large bowl, stir together the 2 cups flour, sugar, baking
powder, baking soda, cinnamon, and salt. Make a well in the center.
In a medium bowl, whisk together the egg and buttermilk until
combined. Whisk in the vanilla and melted butter. Pour the buttermilk
mixture into the well. Begin stirring the liquids, gradually drawing
the dry ingredients into the well until they are almost, but not
quite, combined. Add the blueberries and fold in just to distribute
evenly. Do not overmix. Evenly divide the batter among the 6 prepared
muffin cups. Evenly divide the crumble topping among the muffins,
sprinkling it on top (about 1/4 cup for each muffin).
Bake the muffins for 30 to 35 minutes, or until a toothpick inserted
into the center of a muffin comes out clean. Cool in the pan on a
wire rack for 10 minutes, then carefully turn out onto the rack.
Serve warm, or cool completely. Store in an airtight container at
room temperature for up to 2 days.
I'm looking for a recipe for apple and cinnamon muffins.
You know the really tasty, light and fluffy ones? That are crunchy on the top, and just to die for?
Thank-youLooking for a delicious apple and cinnamon muffin recipe?
This is my grandmothers recipe been in the family for years. Very light fluffy and has that strong apple flavor.
1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/3 cup vegetable oil
1 egg
1/3 cup milk
2 apples - peeled, cored and chopped
1/2 cup white sugar
1/3 cup all-purpose flour
1/2 cup butter, cubed
1 1/2 teaspoons ground cinnamon
Preheat oven to 400 degrees F (200 degrees C). Grease six muffin cups or line with paper muffin liners.
Stir together 1 1/2 cup flour, 3/4 cup sugar, salt, baking powder and 1 teaspoon cinnamon. Mix in oil, egg and milk. Fold in apples. Spoon batter into prepared muffin cups, filling to the top of the cup.
In a small bowl, stir together 1/2 cup sugar, 1/3 cup flour, butter and 1 1/2 teaspoons cinnamon. Mix together with fork and sprinkle over unbaked muffins.
Bake in preheated oven for 20 to 25 minutes, until a toothpick inserted into center of a muffin comes out clean.Looking for a delicious apple and cinnamon muffin recipe?
One bella, one cup apples, a little sprinkle of cinnamon.
I have made the first recipe listed.I am going to try the second one.
Just subsitute apples,cranberries or whatever for the blueberries.I also
toss the fruit with a little flour before adding to the batter.
Blueberry Lemon Muffins
9 to 12 muffins
These make the best blueberry muffins I have ever made. They peak
nice and
are so moist and tender just like at the bakery. The recipe is from
Bernard Clayton's Complete Book of Small Breads.
Ingredients:
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/4 cup sugar
1 egg
3/4 cup milk
1/3 cup vegetable oil
1 cup blueberries, fresh or frozen
1/2 tablespoon lemon zest,opt.
GLAZE:
2 tablespoons butter, melted
1/4 cup sugar, to glaze
Preheat oven to 400掳. Sift the flour into a mixing bowl and add baking
powder, salt, and sugar. In a small bowl, crack the egg and beat with
a
wire whisk or fork for 10 seconds. Add milk and oil to the egg and
stir to
blend. Make a well in the flour and pour in the egg-milk mixture.
Stir as
little as possible to moisten the flour. Set the batter aside for a
moment
while mixing the blueberries with the lemon zest. Fold the berry mix
into
the muffin mix, again stir gently and as little as possible. Spoon
batter
into the tins to three-fourths full. Put muffins in 400掳 oven and set
timer
for 20 minutes. It may take them an additional 5 minutes to become
golden
brown. Check at 15 minutes and if they are browning too quickly,
place on
bottom shelf or cover with a length of aluminum foil or brown paper.
When
the muffins are baked, cool for 5 minutes. Run a knife around the
edges of
each. Tilt the tray and gently lift each muffin from its tin. Dip the
top
of each lightly in the melted butter and then in the sugar or cinnamon sugar. The
muffins can
be held overnight and heated for eating the following day. They can
also be
frozen, but fresh-baked are best.
Jumbo Crumbly Blueberry Muffins
Recipe from: Diner Desserts
These oversized muffins, packed with blueberry flavor are often found
under cake keepers on diner counters They are best made when the
berries are in season, June through August, but are still delicious
when made with individually quick-frozen berries (not the ones packed
in syrup)
Makes: 6 large muffins
Crumble Topping
1/2 cup all-purpose flour
1 teaspoon ground cinnamon
1/2 cup firmly packed light brown sugar
1/4 cup (1/2 stick) unsalted butter, slightly softened and cut into
1/2-inch pieces
Blueberry Muffins
1 cup fresh or frozen (unthawed) blueberries
2 cups plus 1 tablespoon all-purpose flour
2/3 cup granulated sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 large egg
1 cup buttermilk
1 teaspoon vanilla extract
6 tablespoons (3/4 stick) unsalted butter, melted and cooled
To make the crumble topping, in a medium bowl, stir together the
flour, cinnamon, and brown sugar. Add the butter pieces and stir and
mash the mixture with a fork until the topping is crumbly. Set aside.
To make the blueberry muffins, preheat the oven to 350 degrees F.
Generously butter six 8-ounce jumbo muffin cups. If using fresh
blueberries, rinse and thoroughly dry the berries. In a small bowl,
toss the fresh or frozen berries with the 1 tablespoon flour.
In a large bowl, stir together the 2 cups flour, sugar, baking
powder, baking soda, cinnamon, and salt. Make a well in the center.
In a medium bowl, whisk together the egg and buttermilk until
combined. Whisk in the vanilla and melted butter. Pour the buttermilk
mixture into the well. Begin stirring the liquids, gradually drawing
the dry ingredients into the well until they are almost, but not
quite, combined. Add the blueberries and fold in just to distribute
evenly. Do not overmix. Evenly divide the batter among the 6 prepared
muffin cups. Evenly divide the crumble topping among the muffins,
sprinkling it on top (about 1/4 cup for each muffin).
Bake the muffins for 30 to 35 minutes, or until a toothpick inserted
into the center of a muffin comes out clean. Cool in the pan on a
wire rack for 10 minutes, then carefully turn out onto the rack.
Serve warm, or cool completely. Store in an airtight container at
room temperature for up to 2 days.
What happens if you don't use baking powder in muffin recipe?
It is a recipe for american muffins which uses self raising flour and baking powder, but i couldn't get any so will it work without?What happens if you don't use baking powder in muffin recipe?
they won't rise...What happens if you don't use baking powder in muffin recipe?
you need the baking power or muffins will be flat
Should do yes, they just won't rise as high as they should. SR flour rises but baking powder gives it that extra boost so they may be a bit flat.
They won't rise as much.
As everyone says, it is the baking powder that makes the muffins rise so high. And it can be made, as also pointed out. But if you cannot do this, at least beat lots and lots of air into the muffins, then hope for the best, or experiment with an extra egg if the recipe calls for egg, again beating well. But better still, if you cannot test it out, substitute a good cup cake (fairy cakes), mini cakes or friand recipe, which you could even make slighly larger sizes if need be, or a lovely lukewarm date and walnut loaf, which is not bread, but cakey really, like muffins are. It can be buttered though. It is best cooked in a round tin. The woman's weekly range of cookbooks have some lovely ideas..
you will make hockey pucks
I think the baking powder makes them rise. They might end up a bit flat.
You need the extra baking powder to give it the fluffy texture. Without it you've got a scone.
you get muffin pancakes
it wont have as good as texture and wont rise as much
baking powder (measuring equivalent): for each tsp, 1/2 tsp cream of tartar, 1/4 tsp baking soda, 1/4 tsp cornstarch or arrowroot. Mix only as much as you need per recipe since it will lose potency during storage. (source: Rodale's Basic Natural Foods Cookbook)
No, the powder acts as the rising agent. If you can get baking soda that might help.... sorry...
The muffins will rise well but rise a little more with baking powder,You can make a simple baking powder with 2parts cream of tartar to 1part bicarbonate of soda, I would just use the self raising flour
Oh I did that once. Accidently. The muffins came out really unfluffy and the surface went rock hard. They didn't taste that great.
i use baking powder in makin my muffins not sure of its importance but its relatively easy to get, try tescos or another supermarket at there baking section or the place were they keep salt. id chance it without it if ur recipe only requires a small amount
they won't rise...What happens if you don't use baking powder in muffin recipe?
you need the baking power or muffins will be flat
Should do yes, they just won't rise as high as they should. SR flour rises but baking powder gives it that extra boost so they may be a bit flat.
They won't rise as much.
As everyone says, it is the baking powder that makes the muffins rise so high. And it can be made, as also pointed out. But if you cannot do this, at least beat lots and lots of air into the muffins, then hope for the best, or experiment with an extra egg if the recipe calls for egg, again beating well. But better still, if you cannot test it out, substitute a good cup cake (fairy cakes), mini cakes or friand recipe, which you could even make slighly larger sizes if need be, or a lovely lukewarm date and walnut loaf, which is not bread, but cakey really, like muffins are. It can be buttered though. It is best cooked in a round tin. The woman's weekly range of cookbooks have some lovely ideas..
you will make hockey pucks
I think the baking powder makes them rise. They might end up a bit flat.
You need the extra baking powder to give it the fluffy texture. Without it you've got a scone.
you get muffin pancakes
it wont have as good as texture and wont rise as much
baking powder (measuring equivalent): for each tsp, 1/2 tsp cream of tartar, 1/4 tsp baking soda, 1/4 tsp cornstarch or arrowroot. Mix only as much as you need per recipe since it will lose potency during storage. (source: Rodale's Basic Natural Foods Cookbook)
No, the powder acts as the rising agent. If you can get baking soda that might help.... sorry...
The muffins will rise well but rise a little more with baking powder,You can make a simple baking powder with 2parts cream of tartar to 1part bicarbonate of soda, I would just use the self raising flour
Oh I did that once. Accidently. The muffins came out really unfluffy and the surface went rock hard. They didn't taste that great.
i use baking powder in makin my muffins not sure of its importance but its relatively easy to get, try tescos or another supermarket at there baking section or the place were they keep salt. id chance it without it if ur recipe only requires a small amount
Thursday, December 24, 2009
Does anyone have a really good muffin recipe?
The only things i can cook are muffins. do you have a good recipe for muffins? thanks!!!!Does anyone have a really good muffin recipe?
These Lemon Poppyseed Muffins are really good!
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon fine salt
1/2 cup unsalted butter, at room temperature
1 teaspoon finely grated lemon zest
2/3 cup granulated sugar, plus up to 1 tablespoon for topping the muffins, if desired
2 large eggs, at room temperature
4 teaspoons poppy seeds
1/2 cup milk
Preheat the oven to 375F. Lightly brush a 12-cup muffin tin with butter and set aside. Sift the flour, baking powder, and salt into a medium bowl and set aside.
Cream the butter, zest, and 2/3 cup sugar until light and fluffy, about 2 minutes. Scrape down the sides of the bowl with a rubber spatula. Add the eggs, one at a time, beating well after each addition. Remove the bowl from the mixer. Stir in the poppy seeds.
Fold the flour in 3 parts into the butter mixture, alternating with the milk in 2 parts, until just combined. Take care not to overmix the batter. Divide the batter evenly into the muffin tin and sprinkle the tops with sugar. Bake until golden brown, about 25 minutes. Cool muffins in the pan on a rack. Serve warm.Does anyone have a really good muffin recipe?
Apple Cinnamon Muffins
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon grated nutmeg
2 large eggs
1/2 cup buttermilk, or sour cream
4 tablespoons melted unsalted butter
1 cup packed light brown sugar
1 cup peeled, cored, and chopped sweet apples
1/2 cup chopped walnuts
Streusel Topping:
1/4 cup plus 1 tablespoon finely chopped walnuts
1/4 cup plus 1 tablespoon packed light brown sugar
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
2 tablespoons melted unsalted butter
Directions
Preheat the oven to 375 degrees F. Grease a 12-cup muffin tin and set aside.
Into a large bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. In another bowl, whisk together the eggs, buttermilk, and melted butter. Add the sugar and whisk to combine. Add to the dry ingredients and mix until just combined. Fold in the apples and walnuts. Divide the batter among the muffin tin cups, filling each about 2/3 full.
To make the streusel topping, in a small bowl, combine all the ingredients and stir until well combined and crumbly.
Sprinkle about 1 tablespoon of the crumb mixture over the top of each muffin. Bake until a tester inserted into a muffin comes out clean, about 25 minutes. Remove from the oven and let sit in the muffin tin for 10 minutes. Turn out onto a wire rack and let cool slightly before serving
Here is a link to my favorite muffins.
http://www.ehow.com/how_5126070_save-money-homemade-muffins.html
Be sure to cook at 375 degrees!
I like to add cinammon sugar to my muffin mi and you could also add sunflower seeds.
betty crocker =D
These Lemon Poppyseed Muffins are really good!
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon fine salt
1/2 cup unsalted butter, at room temperature
1 teaspoon finely grated lemon zest
2/3 cup granulated sugar, plus up to 1 tablespoon for topping the muffins, if desired
2 large eggs, at room temperature
4 teaspoons poppy seeds
1/2 cup milk
Preheat the oven to 375F. Lightly brush a 12-cup muffin tin with butter and set aside. Sift the flour, baking powder, and salt into a medium bowl and set aside.
Cream the butter, zest, and 2/3 cup sugar until light and fluffy, about 2 minutes. Scrape down the sides of the bowl with a rubber spatula. Add the eggs, one at a time, beating well after each addition. Remove the bowl from the mixer. Stir in the poppy seeds.
Fold the flour in 3 parts into the butter mixture, alternating with the milk in 2 parts, until just combined. Take care not to overmix the batter. Divide the batter evenly into the muffin tin and sprinkle the tops with sugar. Bake until golden brown, about 25 minutes. Cool muffins in the pan on a rack. Serve warm.Does anyone have a really good muffin recipe?
Apple Cinnamon Muffins
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon grated nutmeg
2 large eggs
1/2 cup buttermilk, or sour cream
4 tablespoons melted unsalted butter
1 cup packed light brown sugar
1 cup peeled, cored, and chopped sweet apples
1/2 cup chopped walnuts
Streusel Topping:
1/4 cup plus 1 tablespoon finely chopped walnuts
1/4 cup plus 1 tablespoon packed light brown sugar
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
2 tablespoons melted unsalted butter
Directions
Preheat the oven to 375 degrees F. Grease a 12-cup muffin tin and set aside.
Into a large bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. In another bowl, whisk together the eggs, buttermilk, and melted butter. Add the sugar and whisk to combine. Add to the dry ingredients and mix until just combined. Fold in the apples and walnuts. Divide the batter among the muffin tin cups, filling each about 2/3 full.
To make the streusel topping, in a small bowl, combine all the ingredients and stir until well combined and crumbly.
Sprinkle about 1 tablespoon of the crumb mixture over the top of each muffin. Bake until a tester inserted into a muffin comes out clean, about 25 minutes. Remove from the oven and let sit in the muffin tin for 10 minutes. Turn out onto a wire rack and let cool slightly before serving
Here is a link to my favorite muffins.
http://www.ehow.com/how_5126070_save-money-homemade-muffins.html
Be sure to cook at 375 degrees!
I like to add cinammon sugar to my muffin mi and you could also add sunflower seeds.
betty crocker =D
What's a muffin recipe that is nutritious?
I while ago I got this muffin that was very tasty, but it wasn't super sweet (I'm guessing it was low in sugar) and it had bits of carrot and celery. I hope it wasn't leftovers.
Later my sister got one and said it was a vegetarian muffin due to the carrots.
I'm looking for a nutritious muffin recipe that's zero-sugar, possibly whole-wheat, little fat, and high in fiber. Anyone willing to share some recipes? Thanks. :]What's a muffin recipe that is nutritious?
I don't know if a sugar-free muffin is possible - could you substitute sugar with fructose? Some of the things you could add to muffin mixtures to make them more nutritious
- Finely grated carrot, courgette or peeled beetroot (especially in chocolate muffins) - adds moisture and texture and you can reduce the amount of fat used.
- Fresh or frozen berries (raspberries, blueberries and cranberries are especially good).
- Unsweetened cooked apple or banana puree.
- Chopped dried fruits like apricots or sultanas (remember to add a little extra liquid).
- Rolled oats.
- Substitute part of the flour with wholemeal flour.
- Add a little bran.What's a muffin recipe that is nutritious?
You can substitute apple sauce in muffin recipes and cut down on a lot. You can also cook with Splenda just as you do regular sugar.
Later my sister got one and said it was a vegetarian muffin due to the carrots.
I'm looking for a nutritious muffin recipe that's zero-sugar, possibly whole-wheat, little fat, and high in fiber. Anyone willing to share some recipes? Thanks. :]What's a muffin recipe that is nutritious?
I don't know if a sugar-free muffin is possible - could you substitute sugar with fructose? Some of the things you could add to muffin mixtures to make them more nutritious
- Finely grated carrot, courgette or peeled beetroot (especially in chocolate muffins) - adds moisture and texture and you can reduce the amount of fat used.
- Fresh or frozen berries (raspberries, blueberries and cranberries are especially good).
- Unsweetened cooked apple or banana puree.
- Chopped dried fruits like apricots or sultanas (remember to add a little extra liquid).
- Rolled oats.
- Substitute part of the flour with wholemeal flour.
- Add a little bran.What's a muffin recipe that is nutritious?
You can substitute apple sauce in muffin recipes and cut down on a lot. You can also cook with Splenda just as you do regular sugar.
If I substitute 2 egg whites for 1 whole egg in a muffin recipe, will this change the taste or texture?
And if it does change either, is there something I can add or decrease in order to make the change less noticeable?If I substitute 2 egg whites for 1 whole egg in a muffin recipe, will this change the taste or texture?
Your substitutes should work out just fine.If I substitute 2 egg whites for 1 whole egg in a muffin recipe, will this change the taste or texture?
If it's calling for egg white instead of a whole egg to cut cholesterol, no, it won't effect the muffin in any major way. If the egg whites are whipped to soft or stiff peaks and folded into the rest of the batter, yes, there's a big difference, and a whole egg will throw it off balance. It can also call for an egg white to keep the batter white, vs. the slight yellow color from using whole egg - and using the whole egg won't make a difference. Yes, using the whole egg will slightly alter the texture, but not enough to make a difference other than fat and calories. It will also increase the liquid ingredients a bit, so you could always cut back a tablespoon or 2 of water or milk - but personally, I wouldn't bother doing that and might add a tablespoon or 2 of flour if I were going to do anything.
When something calls for egg whites in a recipe I use, I use the whole egg. So I doubt that you subing 2 egg whites for one egg will change the effect of what you are making.colour foundation
Your substitutes should work out just fine.If I substitute 2 egg whites for 1 whole egg in a muffin recipe, will this change the taste or texture?
If it's calling for egg white instead of a whole egg to cut cholesterol, no, it won't effect the muffin in any major way. If the egg whites are whipped to soft or stiff peaks and folded into the rest of the batter, yes, there's a big difference, and a whole egg will throw it off balance. It can also call for an egg white to keep the batter white, vs. the slight yellow color from using whole egg - and using the whole egg won't make a difference. Yes, using the whole egg will slightly alter the texture, but not enough to make a difference other than fat and calories. It will also increase the liquid ingredients a bit, so you could always cut back a tablespoon or 2 of water or milk - but personally, I wouldn't bother doing that and might add a tablespoon or 2 of flour if I were going to do anything.
When something calls for egg whites in a recipe I use, I use the whole egg. So I doubt that you subing 2 egg whites for one egg will change the effect of what you are making.
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