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.
Thursday, January 7, 2010
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
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
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!
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>
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
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.
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!!
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!!
Subscribe to:
Posts (Atom)