If so, how is it done?Is it possible to turn a banana bread recipe into a muffin recipe?
It's totally possible! In fact, I am about to do just that. Here are my suggestions:
Grease the cups well. I use off-brand Pam-type cooking spray, and this keeps the muffins from sticking and makes for considerably less cleanup.
Fill the cups a bit less than 3/4 full for a ';cupcake'; like shape, or a bit more than 3/4 for a classic ';muffin'; shape (with the wide top).
Adjust the baking time a bit: If your recipe calls for 45 minutes, start checking them at 30 minutes, if it calls for an hour, start checking at 40 minutes, etc. Since they are smaller, they won't need to bake as long.
Sprinkle some rolled oats or cinnamon (or both! yum!) on top for decoration.
Enjoy your yummy breakfast muffins!Is it possible to turn a banana bread recipe into a muffin recipe?
essentially bread and muffin recipes are the same, especially if they are sweet breads like banana. You might need to add just a touch extra baking soda into the mix to aid rising in the oven but it shouldn't be much different.
If you really want to know find a banana or banana nut muffin recipe and compare it to your bread recipe, compare them and find the difference, add or subtract items as needed, you don't need to destroy your recipe to make a muffin.
You can use the same recipe for muffins. You just might have to adjust the time but the recipes are the same.
absolutely. just bake them in muffin cups. they will still bake the same. its as if you were turning a cake recipe into a cupcake recipe :)
You might be able to just pour the batter into muffin cups and see what happens. If not, just look up a banana muffin recipe online.
you don't really need to do anything special, unless it contains yeast. If so, I would let it rise first before putting them in the muffin trays.
it's just different shapes
yes, put it in a muffin tin but grease the sides first
same thing just put it in a muffin pan
Sure why not
Thursday, January 7, 2010
I need a good whole wheat muffin recipe?
I need a recipe for some whole wheat muffins...I got the fillings for them i.e. Banana's, chocolate chips, walnuts. Just need a base recipe. Any takers?I need a good whole wheat muffin recipe?
Whole Wheat Muffins
Ingredients:
2 cups whole wheat flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/2 cup canola oil
1/2 cup maple syrup
1 tsp. cinnamon
1 cup water
Mix all dry ingredients in large bowl. Next combine wet ingredients in a bowl and then mix well with dry ingredients. Pour into prepared muffin pans and bake at 375 for 20 to 25 minutes.I need a good whole wheat muffin recipe?
Whole Wheat Muffins
INGREDIENTS
1 cup all-purpose flour
1 cup whole wheat 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
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 flours, sugar, baking powder 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.
WHOLE WHEAT MUFFINS
2/3 c. whole wheat flour
1 1/2 c. muffin mix
1 egg, beaten
1 c. milk
Preheat oven to 400 degrees. Butter muffin pans. In a medium bowl, combine whole wheat flour and muffin mix. Combine egg and milk in a small bowl. Add all at once to dry ingredients. Stir just until moistened; batter should be lumpy. Fill prepared muffin pans 2/3 full. Bake 15 to 20 minutes, until golden brown. Makes 12 large muffins.
'Search' for the ';6 week refigerator bran muffin recipe';...it is the best and it will keep in your fridge for 6 weeks (IF it lasts that long!) You will need to get buttermilk and bran, but it makes a gallon and is great! You keep it already made in the fridge and scoop it out and add your goodies daily.
Had it years ago while raising kids and it was a staple, sorry i don't have the recipe handy but would be worth searching for
there are lots of options at allrecipes.com. the recipes are rated and people add their own ideas for the recipes. i love this site.
Substitute the strawberry with the other ingredients you have.
Banana Strawberry Muffins.
* 2 eggs
* 1/2 cup unsweetened applesauce
* 1/4 cup vegetable oil
* 3/4 cup packed brown sugar
* 1 teaspoon vanilla extract
* 3 bananas, mashed
* 2 cups whole wheat flour
* 1 teaspoon baking soda
* 1 tablespoon ground cinnamon
* 1 cup frozen sliced strawberries
DIRECTIONS
1. Preheat the oven to 375 degrees F (190 degrees C). Grease 12 large muffin cups, or line with paper liners.
2. In a large bowl, whisk together the eggs, applesauce, oil, brown sugar, vanilla and bananas. Combine the flour, baking soda and cinnamon; Stir into the banana mixture until moistened. Stir in the strawberries until evenly distributed. Spoon batter into muffin cups until completely filled.
3. Bake for 20 minutes in the preheated oven, or until the tops of the muffins spring back when pressed lightly. Cool before removing from the muffin tins.
Whole Wheat Muffins
Ingredients:
2 cups whole wheat flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/2 cup canola oil
1/2 cup maple syrup
1 tsp. cinnamon
1 cup water
Mix all dry ingredients in large bowl. Next combine wet ingredients in a bowl and then mix well with dry ingredients. Pour into prepared muffin pans and bake at 375 for 20 to 25 minutes.I need a good whole wheat muffin recipe?
Whole Wheat Muffins
INGREDIENTS
1 cup all-purpose flour
1 cup whole wheat 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
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 flours, sugar, baking powder 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.
WHOLE WHEAT MUFFINS
2/3 c. whole wheat flour
1 1/2 c. muffin mix
1 egg, beaten
1 c. milk
Preheat oven to 400 degrees. Butter muffin pans. In a medium bowl, combine whole wheat flour and muffin mix. Combine egg and milk in a small bowl. Add all at once to dry ingredients. Stir just until moistened; batter should be lumpy. Fill prepared muffin pans 2/3 full. Bake 15 to 20 minutes, until golden brown. Makes 12 large muffins.
'Search' for the ';6 week refigerator bran muffin recipe';...it is the best and it will keep in your fridge for 6 weeks (IF it lasts that long!) You will need to get buttermilk and bran, but it makes a gallon and is great! You keep it already made in the fridge and scoop it out and add your goodies daily.
Had it years ago while raising kids and it was a staple, sorry i don't have the recipe handy but would be worth searching for
there are lots of options at allrecipes.com. the recipes are rated and people add their own ideas for the recipes. i love this site.
Substitute the strawberry with the other ingredients you have.
Banana Strawberry Muffins.
* 2 eggs
* 1/2 cup unsweetened applesauce
* 1/4 cup vegetable oil
* 3/4 cup packed brown sugar
* 1 teaspoon vanilla extract
* 3 bananas, mashed
* 2 cups whole wheat flour
* 1 teaspoon baking soda
* 1 tablespoon ground cinnamon
* 1 cup frozen sliced strawberries
DIRECTIONS
1. Preheat the oven to 375 degrees F (190 degrees C). Grease 12 large muffin cups, or line with paper liners.
2. In a large bowl, whisk together the eggs, applesauce, oil, brown sugar, vanilla and bananas. Combine the flour, baking soda and cinnamon; Stir into the banana mixture until moistened. Stir in the strawberries until evenly distributed. Spoon batter into muffin cups until completely filled.
3. Bake for 20 minutes in the preheated oven, or until the tops of the muffins spring back when pressed lightly. Cool before removing from the muffin tins.
What is a good banana crumb muffin recipe?
I want to make muffins for my family and would love
a recipe.What is a good banana crumb muffin recipe?
Banana Crumb Muffins ,`)
1 1/2 cups all-purpose flour
鈥? teaspoon baking soda
鈥? teaspoon baking powder
鈥?/2 teaspoon salt
鈥? bananas, mashed
鈥?/4 cup white sugar
鈥? egg, lightly beaten
鈥?/3 cup butter, melted
鈥?/3 cup packed brown sugar
鈥? tablespoons all-purpose flour
鈥?/8 teaspoon ground cinnamon
鈥? tablespoon butter
1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers.
2. In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.
3. In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
4. Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.
a recipe.What is a good banana crumb muffin recipe?
Banana Crumb Muffins ,`)
1 1/2 cups all-purpose flour
鈥? teaspoon baking soda
鈥? teaspoon baking powder
鈥?/2 teaspoon salt
鈥? bananas, mashed
鈥?/4 cup white sugar
鈥? egg, lightly beaten
鈥?/3 cup butter, melted
鈥?/3 cup packed brown sugar
鈥? tablespoons all-purpose flour
鈥?/8 teaspoon ground cinnamon
鈥? tablespoon butter
1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers.
2. In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.
3. In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
4. Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.
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?
you can add sour cream instead in your muffin receipe and keep the milk in the receipe
you can add sour cream instead in your muffin receipe and keep the milk in the receipe
Muffin recipes????????????????
i love muffins i and i like to cook/bake i want your muffins i mean muffin recipes but only if they are super tastey yah thanxzMuffin recipes????????????????
Apple pecan muffins
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
3/4 teaspoon salt
1/2 teaspoon nutmeg
2 eggs
1 cup granulated sugar
1/3 cup vegetable oil
2 cups finely chopped apples
1 cups chopped pecans
1 cup flaked coconut
Preparation:
In a large bowl, combine the flour, baking soda, salt and nutmeg. In a separate bowl, beat eggs, sugar and oil. Stir in chopped apples, pecans and coconut. Stir apple and egg mixture into dry ingredients just until moistened. Fill greased and floured muffin cups about three-fourths full. Bake at 350掳 for 25 to 30 minutes. Cool in pan 10 minutes then remove to a rack.
Makes about 18 muffins.Muffin recipes????????????????
Ingredients: Corn and Green Chilies Muffins
鈥?Vegetable oil cooking spray
鈥?1 1/4 cups stone-ground cornmeal
鈥?1/2 teaspoon salt
鈥?2 teaspoons baking powder
鈥?1 cup shredded sharp Cheddar
鈥?1 (8-ounce) can cream-style corn
鈥?1 cup sour cream
鈥?1 (4-ounce) can chopped green chiles
鈥?1/2 cup canola oil
鈥?2 large eggs, lightly beaten
Directions
Preheat the oven to 400 degrees F. Spray miniature muffin tins with vegetable oil cooking spray.
In a small mixing bowl, combine the cornmeal, salt and baking powder, stirring with a metal spoon. Add the cheese, corn, sour cream, and chiles. Stir until lightly combined. Add the oil and eggs and stir until everything is just combined; do not over mix. The batter will be very stiff.
Place about 1/2 tablespoon of batter into each muffin cup. Bake for 18 to 20 minutes. Serve warm.
Chocolate Cheesecake Muffins
Ingredients:
2 1/3 cups flour
1 cup sugar
1 cup semisweet chocolate chips
1/2 cup cocoa
2 teaspoons baking powder
1 teaspoon salt
1 cup ricotta cheese (or small curd cottage cheese)
2 large eggs, lightly beaten
1 1/3 cups milk
1 teaspoon vanilla
1 cup canola oil
Cooking Spray
Directions:
Preheat oven to 350 degrees. Spray muffin tins with cooking spray. In a large bowl, mix flour, sugar, chips, cocoa, baking powder and salt.
In a medium bowl mix cheese with eggs, one at a time, beating well after each addition. Whisk in milk and vanilla until blended. Fold cheese mixture and oil into flour mixture until just blended. Spoon approximately 1 cup batter into each muffin cup.
Bake 25 mintues or until wooden pick inserted in center comes out clean. Remove from pans immediately and cool on a wire rack. These are delicious and moist, like cheesecake
. Yield: approximately 18 muffins.
Cinnamon Apple Muffins
2 cups sifted all-purpose flour
4 teaspoons
baking powder
1/2 teaspoon salt
1/4 cup sugar
1/2 teaspoon cinnamon
1 cup milk
1 egg, well beaten
1/2 cup shortening, melted
1 cup sliced apples, mixed with
1/4 cup sugar
Sift the dry ingredients together. Combine the milk and eggs; blend this into the dry ingredients; add the shortening, mixing just enough to moisten dry ingredients. Fold in the apples combined with sugar. Pour into well-greased muffin pan, filling cups 2/3 full. Bake in a 350 degree oven for 35 minutes.
Cappuccino and Chocolate Muffins ingredients list:
2 medium eggs.
Zest of 2 oranges, minced.
1 录 cups of unbleached flour.
1 cup of half and half.
戮 cup of chocolate, chopped finely.
戮 cup of sour cream.
戮 cup of cake flour.
陆 cup of cocoa powder.
录 cup of brown sugar.
6 tablespoons of butter softened.
1 tablespoon of baking powder.
1 tablespoon of finely ground coffee.
Pinch of salt.
Instructions for Cappuccino and Chocolate Muffins:
Preheat your oven to 350掳F (175掳C).
Sift together all of the dry ingredients.
Mix together the eggs, butter, half and half and sour cream until smooth.
Fold in the dry ingredients, orange zest and chopped chocolate, until just moistened.
Fill 12 muffin cups.
Bake for 15-20 minutes.
Serve as desired.
Chocolate-chip muffins :)))))))
INGREDIENTS (Nutrition)
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.credit score
Apple pecan muffins
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
3/4 teaspoon salt
1/2 teaspoon nutmeg
2 eggs
1 cup granulated sugar
1/3 cup vegetable oil
2 cups finely chopped apples
1 cups chopped pecans
1 cup flaked coconut
Preparation:
In a large bowl, combine the flour, baking soda, salt and nutmeg. In a separate bowl, beat eggs, sugar and oil. Stir in chopped apples, pecans and coconut. Stir apple and egg mixture into dry ingredients just until moistened. Fill greased and floured muffin cups about three-fourths full. Bake at 350掳 for 25 to 30 minutes. Cool in pan 10 minutes then remove to a rack.
Makes about 18 muffins.Muffin recipes????????????????
Ingredients: Corn and Green Chilies Muffins
鈥?Vegetable oil cooking spray
鈥?1 1/4 cups stone-ground cornmeal
鈥?1/2 teaspoon salt
鈥?2 teaspoons baking powder
鈥?1 cup shredded sharp Cheddar
鈥?1 (8-ounce) can cream-style corn
鈥?1 cup sour cream
鈥?1 (4-ounce) can chopped green chiles
鈥?1/2 cup canola oil
鈥?2 large eggs, lightly beaten
Directions
Preheat the oven to 400 degrees F. Spray miniature muffin tins with vegetable oil cooking spray.
In a small mixing bowl, combine the cornmeal, salt and baking powder, stirring with a metal spoon. Add the cheese, corn, sour cream, and chiles. Stir until lightly combined. Add the oil and eggs and stir until everything is just combined; do not over mix. The batter will be very stiff.
Place about 1/2 tablespoon of batter into each muffin cup. Bake for 18 to 20 minutes. Serve warm.
Chocolate Cheesecake Muffins
Ingredients:
2 1/3 cups flour
1 cup sugar
1 cup semisweet chocolate chips
1/2 cup cocoa
2 teaspoons baking powder
1 teaspoon salt
1 cup ricotta cheese (or small curd cottage cheese)
2 large eggs, lightly beaten
1 1/3 cups milk
1 teaspoon vanilla
1 cup canola oil
Cooking Spray
Directions:
Preheat oven to 350 degrees. Spray muffin tins with cooking spray. In a large bowl, mix flour, sugar, chips, cocoa, baking powder and salt.
In a medium bowl mix cheese with eggs, one at a time, beating well after each addition. Whisk in milk and vanilla until blended. Fold cheese mixture and oil into flour mixture until just blended. Spoon approximately 1 cup batter into each muffin cup.
Bake 25 mintues or until wooden pick inserted in center comes out clean. Remove from pans immediately and cool on a wire rack. These are delicious and moist, like cheesecake
. Yield: approximately 18 muffins.
Cinnamon Apple Muffins
2 cups sifted all-purpose flour
4 teaspoons
baking powder
1/2 teaspoon salt
1/4 cup sugar
1/2 teaspoon cinnamon
1 cup milk
1 egg, well beaten
1/2 cup shortening, melted
1 cup sliced apples, mixed with
1/4 cup sugar
Sift the dry ingredients together. Combine the milk and eggs; blend this into the dry ingredients; add the shortening, mixing just enough to moisten dry ingredients. Fold in the apples combined with sugar. Pour into well-greased muffin pan, filling cups 2/3 full. Bake in a 350 degree oven for 35 minutes.
Cappuccino and Chocolate Muffins ingredients list:
2 medium eggs.
Zest of 2 oranges, minced.
1 录 cups of unbleached flour.
1 cup of half and half.
戮 cup of chocolate, chopped finely.
戮 cup of sour cream.
戮 cup of cake flour.
陆 cup of cocoa powder.
录 cup of brown sugar.
6 tablespoons of butter softened.
1 tablespoon of baking powder.
1 tablespoon of finely ground coffee.
Pinch of salt.
Instructions for Cappuccino and Chocolate Muffins:
Preheat your oven to 350掳F (175掳C).
Sift together all of the dry ingredients.
Mix together the eggs, butter, half and half and sour cream until smooth.
Fold in the dry ingredients, orange zest and chopped chocolate, until just moistened.
Fill 12 muffin cups.
Bake for 15-20 minutes.
Serve as desired.
Chocolate-chip muffins :)))))))
INGREDIENTS (Nutrition)
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.
Muffin recipes?
Blueberry, chocolate chip, you name it!Muffin recipes?
Hi! Here is my generic muffin recipe. I use it as a base for all my muffins. Enjoy!
Anything Muffins
wet ingredients:
2 eggs
3/4 - 1 cup brown sugar
1 tsp vanilla
1/2 cup applesauce
dry ingredients:
2 C flour
1 tsp baking powder
1/2 tsp salt
Fruit combination (pick one)
1 C mashed banana and 1/2 C low sugar marmalade
1 C mashed banana and 1/2 C low sugar strawberry preserves
1-1/2 C fresh blueberries
1-1/2 C chopped granny smith apples
1 C mashed banana and 1/2 C mandarin orange pieces, mashed
(make up your own, just make sure the is some fluid in the ingredients here)
Preheat oven to 350 degrees. Mix dry ingredients thoroughly, set aside. Mix
wet ingredients in a large bowl, add dry ingredsients, mix until just
blended, add fruit. Bake for 30 minutes or until toothpick inserted in
center of muffin comes out clean.Muffin recipes?
Try this link: http://www.recipezaar.com/recipes.php?q=鈥?/a>
Chocolate Chocolate Chip Muffins
1 1/4 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
2 large eggs
4 tablespoons unsalted butter, melted
1/2 cup dark brown sugar
3/4 cup milk
1 tablespoon vegetable oil
2 teaspoons pure vanilla extract
1 cup semisweet chocolate chips
Preheat the oven to 350 degrees F.
Line the muffin tin with paper liners. Whisk the flour, cocoa, baking powder, baking soda and salt in a medium bowl. In another medium bowl, lightly whisk the eggs, then whisk in the butter, brown sugar, milk, oil and vanilla.
Quickly fold the wet ingredients into the dry with a rubber spatula. Just before the batter comes together, fold in the chocolate chips鈥攄on鈥檛 mix the batter too much or the muffins will be tough. Divide the batter among the muffin cups (1/4 cup of batter per muffin). Bake until a tester inserted in the center comes out clean, about 25 minutes. Turn the muffins out of the tins, cool on a rack.
Apple Muffins
Cooking spray
3/4 cup plus 2 tablespoons packed brown sugar
1/4 cup chopped pecans
1/2 teaspoon ground cinnamon
1 cup all-purpose flour
1 cup whole-wheat pastry flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup canola oil
2 large eggs
1 cup natural applesauce
1 teaspoon vanilla extract
3/4 cup lowfat buttermilk
1 Golden Delicious apple, peeled, cored and cut into 1/4-inch pieces
Preheat oven to 400 degrees F. Coat a 12-capacity muffin pan with cooking spray. In a small bowl, mix together 2 tablespoons of the brown sugar, the pecans and cinnamon. In a medium bowl, whisk together the all-purpose and whole-wheat flour, baking soda and salt.
In a large bowl, whisk the remaining 3/4 cup sugar and oil until combined. Add the eggs, 1 at a time, whisking well after each addition. Whisk in the applesauce and vanilla. Whisk in the flour mixture in 2 batches, alternating with the buttermilk. Whisk just until combined. Gently stir in the apple chunks. Pour the batter into the prepared muffin pan and sprinkle with the pecan mixture. Tap the pan on the counter a few times to remove any air bubbles. Bake for 20 minutes or until a wooden pick inserted in center of 1 of the muffins comes out clean.
Let cool on a wire rack for 15 minutes. Run a knife around the muffins to loosen them and unmold. Cool completely on the rack.
Bacon and Scallion Corn Muffins
1/4 pound sliced lean bacon
1/3 cup thinly sliced scallion
1 cup yellow cornmeal
2/3 cup all-purpose flour
1 teaspoon double-acting baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
3 tablespoons unsalted butter, melted and cooled
1 1/2 cups sour cream
1/4 cup milk
In a heavy skillet cook the bacon over moderate heat until it is crisp, transfer it to paper towels to drain, and crumble it. Pour off all but 1 tablespoon of the fat from the skillet and in the fat remaining in the skillet cook the onion over moderately low heat, stirring, until it is softened. Into a bowl sift together the cornmeal, flour, baking powder, baking soda, and salt. In another bowl whisk together the eggs, butter, sour cream, and milk, stir in bacon, onion, and cornmeal mixture, and beat the batter well. Divide the batter among 12 well-buttered 1/3-cup muffin tins and bake the muffins in the middle of a preheated 425 degree F. oven for 20 minutes, or until they are golden. Turn the muffins out onto a rack and let them cool.
Banana Crunch Muffins
3 cups all-purpose flour
2 cups sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 pound unsalted butter, melted and cooled
2 extra-large eggs
3/4 cup whole milk
2 teaspoons pure vanilla extract
1 cup mashed ripe bananas (2 bananas)
1 cup medium-diced ripe bananas (1 banana)
1 cup small-diced walnuts
1 cup granola
1 cup sweetened shredded coconut
Dried banana chips, granola, or shredded coconut, optional
Preheat the oven to 350 degrees F.
Line 18 large muffin cups with paper liners. Sift the flour, sugar, baking powder, baking soda, and salt into the bowl of an electric mixer fitted with a paddle attachment. Add the melted butter and blend. Combine the eggs, milk, vanilla, and mashed bananas, and add them to the flour-and-butter mixture. Scrape the bowl and blend well. Don't overmix.
Fold the diced bananas, walnuts, granola, and coconut into the batter. Spoon the batter into the paper liners, filling each 1 to the top. Top each muffin with dried banana chips, granola, or coconut, if desired. Bake for 25 to 30 minutes, or until the tops are brown and a toothpick comes out clean. Cool slightly, remove from the pan, and serve.
Blueberry Muffins
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.
Spicy Cornbread Muffins
2 (8 1/2-ounce) boxes corn muffin mix
1 cup milk
2 eggs, beaten
1 (8 3/4-ounce) can corn kernels, drained
1 teaspoon red pepper spice
1/2 cup grated Monterey jack
Preheat oven to 375 degrees F.
In a bowl, mix together all of the ingredients until just combined. Do not overmix. Divide the batter evenly in a 12-portion nonstick muffin tin. (If using a tin that isn't nonstick, spray with cooking spray).
Bake in the center of the oven until just golden and muffin springs back when gently pressed, about 20 minutes. Cool for 10 minutes in the pan, then remove and serve warm.
YUMMY!!!
:)
Blueberry-Cinnamon Muffins:
To prevent berries from bleeding, toss them in flour, and then gently fold them into batter.
1/4 cup regular oats
2 tablespoons brown sugar
1 teaspoon ground cinnamon, divided
1/4 cup butter, softened
1 cup granulated sugar
1/2 cup egg substitute
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/4 cups fat-free buttermilk
1 cup fresh blueberries
Vegetable cooking spray
Stir together oats, brown sugar, and 1/2 teaspoon cinnamon; set aside.
Beat butter and granulated sugar at medium speed with an electric mixer until fluffy. Add egg substitute, beating until blended. Stir in vanilla.
Combine all-purpose flour, baking soda, baking powder, salt, and remaining 1/2 teaspoon cinnamon; add to butter mixture alternately with buttermilk, ending with flour mixture. Gently stir in blueberries. Spoon batter into muffin pans coated with cooking spray, filling two-thirds full. Sprinkle evenly with oat mixture.
Bake at 350掳 for 15 to 20 minutes or until tops are golden. Cool muffins in pans 5 minutes; remove from pans, and cool on wire racks.
Yield: 15 muffins (serving size: 1 muffin)
Betty Crocker - add oil, water and egg. Really...... just as good as homemade, yet less mess and easy!!!!!!!
Hi! Here is my generic muffin recipe. I use it as a base for all my muffins. Enjoy!
Anything Muffins
wet ingredients:
2 eggs
3/4 - 1 cup brown sugar
1 tsp vanilla
1/2 cup applesauce
dry ingredients:
2 C flour
1 tsp baking powder
1/2 tsp salt
Fruit combination (pick one)
1 C mashed banana and 1/2 C low sugar marmalade
1 C mashed banana and 1/2 C low sugar strawberry preserves
1-1/2 C fresh blueberries
1-1/2 C chopped granny smith apples
1 C mashed banana and 1/2 C mandarin orange pieces, mashed
(make up your own, just make sure the is some fluid in the ingredients here)
Preheat oven to 350 degrees. Mix dry ingredients thoroughly, set aside. Mix
wet ingredients in a large bowl, add dry ingredsients, mix until just
blended, add fruit. Bake for 30 minutes or until toothpick inserted in
center of muffin comes out clean.Muffin recipes?
Try this link: http://www.recipezaar.com/recipes.php?q=鈥?/a>
Chocolate Chocolate Chip Muffins
1 1/4 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
2 large eggs
4 tablespoons unsalted butter, melted
1/2 cup dark brown sugar
3/4 cup milk
1 tablespoon vegetable oil
2 teaspoons pure vanilla extract
1 cup semisweet chocolate chips
Preheat the oven to 350 degrees F.
Line the muffin tin with paper liners. Whisk the flour, cocoa, baking powder, baking soda and salt in a medium bowl. In another medium bowl, lightly whisk the eggs, then whisk in the butter, brown sugar, milk, oil and vanilla.
Quickly fold the wet ingredients into the dry with a rubber spatula. Just before the batter comes together, fold in the chocolate chips鈥攄on鈥檛 mix the batter too much or the muffins will be tough. Divide the batter among the muffin cups (1/4 cup of batter per muffin). Bake until a tester inserted in the center comes out clean, about 25 minutes. Turn the muffins out of the tins, cool on a rack.
Apple Muffins
Cooking spray
3/4 cup plus 2 tablespoons packed brown sugar
1/4 cup chopped pecans
1/2 teaspoon ground cinnamon
1 cup all-purpose flour
1 cup whole-wheat pastry flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup canola oil
2 large eggs
1 cup natural applesauce
1 teaspoon vanilla extract
3/4 cup lowfat buttermilk
1 Golden Delicious apple, peeled, cored and cut into 1/4-inch pieces
Preheat oven to 400 degrees F. Coat a 12-capacity muffin pan with cooking spray. In a small bowl, mix together 2 tablespoons of the brown sugar, the pecans and cinnamon. In a medium bowl, whisk together the all-purpose and whole-wheat flour, baking soda and salt.
In a large bowl, whisk the remaining 3/4 cup sugar and oil until combined. Add the eggs, 1 at a time, whisking well after each addition. Whisk in the applesauce and vanilla. Whisk in the flour mixture in 2 batches, alternating with the buttermilk. Whisk just until combined. Gently stir in the apple chunks. Pour the batter into the prepared muffin pan and sprinkle with the pecan mixture. Tap the pan on the counter a few times to remove any air bubbles. Bake for 20 minutes or until a wooden pick inserted in center of 1 of the muffins comes out clean.
Let cool on a wire rack for 15 minutes. Run a knife around the muffins to loosen them and unmold. Cool completely on the rack.
Bacon and Scallion Corn Muffins
1/4 pound sliced lean bacon
1/3 cup thinly sliced scallion
1 cup yellow cornmeal
2/3 cup all-purpose flour
1 teaspoon double-acting baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
3 tablespoons unsalted butter, melted and cooled
1 1/2 cups sour cream
1/4 cup milk
In a heavy skillet cook the bacon over moderate heat until it is crisp, transfer it to paper towels to drain, and crumble it. Pour off all but 1 tablespoon of the fat from the skillet and in the fat remaining in the skillet cook the onion over moderately low heat, stirring, until it is softened. Into a bowl sift together the cornmeal, flour, baking powder, baking soda, and salt. In another bowl whisk together the eggs, butter, sour cream, and milk, stir in bacon, onion, and cornmeal mixture, and beat the batter well. Divide the batter among 12 well-buttered 1/3-cup muffin tins and bake the muffins in the middle of a preheated 425 degree F. oven for 20 minutes, or until they are golden. Turn the muffins out onto a rack and let them cool.
Banana Crunch Muffins
3 cups all-purpose flour
2 cups sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 pound unsalted butter, melted and cooled
2 extra-large eggs
3/4 cup whole milk
2 teaspoons pure vanilla extract
1 cup mashed ripe bananas (2 bananas)
1 cup medium-diced ripe bananas (1 banana)
1 cup small-diced walnuts
1 cup granola
1 cup sweetened shredded coconut
Dried banana chips, granola, or shredded coconut, optional
Preheat the oven to 350 degrees F.
Line 18 large muffin cups with paper liners. Sift the flour, sugar, baking powder, baking soda, and salt into the bowl of an electric mixer fitted with a paddle attachment. Add the melted butter and blend. Combine the eggs, milk, vanilla, and mashed bananas, and add them to the flour-and-butter mixture. Scrape the bowl and blend well. Don't overmix.
Fold the diced bananas, walnuts, granola, and coconut into the batter. Spoon the batter into the paper liners, filling each 1 to the top. Top each muffin with dried banana chips, granola, or coconut, if desired. Bake for 25 to 30 minutes, or until the tops are brown and a toothpick comes out clean. Cool slightly, remove from the pan, and serve.
Blueberry Muffins
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.
Spicy Cornbread Muffins
2 (8 1/2-ounce) boxes corn muffin mix
1 cup milk
2 eggs, beaten
1 (8 3/4-ounce) can corn kernels, drained
1 teaspoon red pepper spice
1/2 cup grated Monterey jack
Preheat oven to 375 degrees F.
In a bowl, mix together all of the ingredients until just combined. Do not overmix. Divide the batter evenly in a 12-portion nonstick muffin tin. (If using a tin that isn't nonstick, spray with cooking spray).
Bake in the center of the oven until just golden and muffin springs back when gently pressed, about 20 minutes. Cool for 10 minutes in the pan, then remove and serve warm.
YUMMY!!!
:)
Blueberry-Cinnamon Muffins:
To prevent berries from bleeding, toss them in flour, and then gently fold them into batter.
1/4 cup regular oats
2 tablespoons brown sugar
1 teaspoon ground cinnamon, divided
1/4 cup butter, softened
1 cup granulated sugar
1/2 cup egg substitute
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/4 cups fat-free buttermilk
1 cup fresh blueberries
Vegetable cooking spray
Stir together oats, brown sugar, and 1/2 teaspoon cinnamon; set aside.
Beat butter and granulated sugar at medium speed with an electric mixer until fluffy. Add egg substitute, beating until blended. Stir in vanilla.
Combine all-purpose flour, baking soda, baking powder, salt, and remaining 1/2 teaspoon cinnamon; add to butter mixture alternately with buttermilk, ending with flour mixture. Gently stir in blueberries. Spoon batter into muffin pans coated with cooking spray, filling two-thirds full. Sprinkle evenly with oat mixture.
Bake at 350掳 for 15 to 20 minutes or until tops are golden. Cool muffins in pans 5 minutes; remove from pans, and cool on wire racks.
Yield: 15 muffins (serving size: 1 muffin)
Betty Crocker - add oil, water and egg. Really...... just as good as homemade, yet less mess and easy!!!!!!!
What would happen if I just didn't put sugar in my muffin recipe?
Will it still work out, even if it doesn't taste as good?What would happen if I just didn't put sugar in my muffin recipe?
They probably won't bake evenly, or even rise for that matter.
==================================
Less sugar and fat makes a bread-like muffin with a more coarse interior crumb than a cake-like muffin.
Sugar tenderizes by competing for moisture, thus retarding protein hydration and gluten development, and then by elevating the coagulation temperature of the structural proteins so that there is more time for the cell walls to stretch and the volume increase before coagulation occurs to define the final volume of the product. http://www.baking911.com/quikbrds/muffin鈥?/a>What would happen if I just didn't put sugar in my muffin recipe?
Sugar carmelizes while cooking. You muffins will not only not taste as good, but will come out not as brown.
eeeeeeewwwwwwwww
The fate of mankind would hang in the balance.
Your cupcakes will not be complete and will not taste good. The sugar also helps it keep it shape with all the other ingredients. If you wish, you can experiment.
They would not be as moist, and not brown much.
well duh it won't taste good it'll taste disgusting
no i think it would taste blan. Best to go out and get yourself some sugar!
you can substitute fruit or fruit juice for sugar but leave out a little of the moisture ,like milk or water ,whatever your recipe uses ,because it will be too runny if you don't ,you can also buy good sugar replacements now ,
You can experiment with adding LESS sugar, but I suggest that you don't leave it out entirely. You can substitute brown sugar which is healthier. If you make muffins (or any quickbread except for cornbread) without sugar, no one will want to eat them.
your muffins would come out like very flavorless and would pretty much mess up the whole thing, You'd have flavorless muffins, I don't think people would eat them.
You may try Splenda
Im sure your muffin will taste sweet enough without sugar..
They probably won't bake evenly, or even rise for that matter.
==================================
Less sugar and fat makes a bread-like muffin with a more coarse interior crumb than a cake-like muffin.
Sugar tenderizes by competing for moisture, thus retarding protein hydration and gluten development, and then by elevating the coagulation temperature of the structural proteins so that there is more time for the cell walls to stretch and the volume increase before coagulation occurs to define the final volume of the product. http://www.baking911.com/quikbrds/muffin鈥?/a>What would happen if I just didn't put sugar in my muffin recipe?
Sugar carmelizes while cooking. You muffins will not only not taste as good, but will come out not as brown.
eeeeeeewwwwwwwww
The fate of mankind would hang in the balance.
Your cupcakes will not be complete and will not taste good. The sugar also helps it keep it shape with all the other ingredients. If you wish, you can experiment.
They would not be as moist, and not brown much.
well duh it won't taste good it'll taste disgusting
no i think it would taste blan. Best to go out and get yourself some sugar!
you can substitute fruit or fruit juice for sugar but leave out a little of the moisture ,like milk or water ,whatever your recipe uses ,because it will be too runny if you don't ,you can also buy good sugar replacements now ,
You can experiment with adding LESS sugar, but I suggest that you don't leave it out entirely. You can substitute brown sugar which is healthier. If you make muffins (or any quickbread except for cornbread) without sugar, no one will want to eat them.
your muffins would come out like very flavorless and would pretty much mess up the whole thing, You'd have flavorless muffins, I don't think people would eat them.
You may try Splenda
Im sure your muffin will taste sweet enough without sugar..
Subscribe to:
Comments (Atom)