54443 2 ingredient healthy Recipes

muffin pans, a special metal baking pan , sometimes referred to as a muffin tin, with 6 or 12 cup-shaped depressions. most often this pan is made from aluminum., muffin cups are, standard muffin cup is about 2 1/2 inches in diameter and holds 1/4 to 1/3 cup batter., giant or texas-size muffin cup is about 3 1/2 inches in diameter and holds 5/8 cup batter., muffin cup is about 1 1/2 to 2 inches in diameter and holds 1/8 cup or 2 tbsp batter., muffin-top cup is about 4 inches in diameter but are only 1/2 inch deep ., substituting a different size muffin cup, substitute another size muffin cup for original size listed in recipe. if substituting a larger size muffin cup the recipe will yield fewer muffins and if using smaller size muffin cup the recipe will yield more muffins. the bake time will be changed also. bake a larger muffin longer than the original time and smaller muffins a shorter time., tips on baking muffins, grease muffin cups by spraying each cup with no stick cooking spray or using a paper towel dipped in shortening to grease each cup., use paper liners in muffin cups for easy clean-up., if muffin cups are filled more than 3/4 full the muffins will have flat, flying saucer tops. if sufficient room is not allowed for muffins to expand before reaching the top of the cup the muffin will flatten on top., if some muffin cups will remain empty during baking , put 2 to 3 tbsp water in the unused muffin cups to keep the pan from warping., if baked muffins stick to the bottom of the muffin cup, place hot muffin pan on a wet towel for about two minutes., source : land o lakes, all about muffins, are you eating muffins or cupcakes, hot breads are always a hit and muffins are 1 of the easiest to make. they are more quickly and easily made than biscuits and no kneading, rolling or cutting is required. they can be a savory, last minute dinner muffin or a sweet delicious breakfast muffin. made using whole-wheat flour, wheat germ, bran, honey, fruits and nuts they can be very nutritious. but like the healthy granola craze which turned into candy bars, muffins also can quickly turn into cupcakes. eating cupcakes for breakfast is your choice, but don tsp tell yourself you are eating healthy breakfast muffins. a recent magazine article revealed some muffins available in new york delicatessens were claimed to be low fat, but actually contained up to 23 g of fat. that s more fat than two egg mcmuffins., what is the difference between muffins and cupcakes, some say cupcakes have frosting. a basic formula for muffins is 2 cups flour, 2-4 tbsp sugar, 2 1/2 tsp baking powder, 1/2 tsp salt, 1 egg, 1/4 cup oil, shortening or butter, 1 cup milk. when the fat, sugar and egg ratio in a recipe reaches double or more than this, you have reached the cake level., other technical difference between muffins and cupcakes, method of cooking is different for muffins and cupcakes. the muffin method is by far the fastest and easiest. flour, sugar, baking powder and salt (all the dry ingredients) are mixed together. this is where the leavening can be uniformly dispersed into the flour. sugar is mixed with the flour to prevent the flour from lumping when combined with the wet ingredients., making and baking muffins, in a large bowl, oil (or melted butter) and egg are beaten together to form an emulsion to disperse the fat more uniformly. then the milk is stirred in. this much mixing can be done ahead and held. the two are combined just before baking., combine, cut and fold liquid into the dry ingredients. mix only to combine. batter will be lumpy but no pockets of dry ingredients should remain. the general rule is only 12 strokes., bake as soon as it s mixed. when filling cups, do not mix batter between scoops. excessive mixing causes loss of leavening., cake method for making muffins, sometimes muffins are made using the cake method , i.e. cream the fat and sugar, add eggs, add the dry ingredients and milk alternately. this is more time consuming but produces a lighter, more tender, cake-like muffin., perfect muffin, perfect muffin has a thin brown crust , a slightly rounded top with a pebbled appearance and a moist, even interior. there should be no peaks, no tunnels which are usually caused by excessive mixing and too much liquid (muffin batter should not be fluid)., more leavening is not better, just because a recipe is in print does not mean that it is in balance. a guide for leavening 2 cups of flour in a recipe is either 2 1/2 tsp double acting baking powder, or 4 tsp fast acting baking powder, or 1/2 tsp soda plus 1 cup buttermilk (for the acid) and 1 1/4 tsp baking powder. excess baking powder and soda taste bitter., here are a few tips for altering muffin recipes, substitute 2 egg whites for 1 egg in the recipe. if these are stiffly beaten and folded in at the end it will produce a lighter muffin with less fat., use non-fat milk instead of whole milk ., use salad oil in place of butter. in place of the fat in the recipe , use 1-fourth of the oil and replace the other three-fourths with fruit puree such as applesauce. jars of baby food fruits provide a quick choice of purees other than apple. adding non-gluten grain products (bran, germ, oatmeal, corn meal) for part of the flour makes a more tender muffin., create your own taste sensations, begin with the basic formula and change 1/2 cup of the flour to corn meal, bran, wheat germ, rye, oatmeal or leftover cooked cereal. add 1/2 to 1 cup chopped apple, dates, prunes, raisins, apricots, figs, blueberries, cranberries, cheese, nuts., make your favorite muffin mixes by measuring the dry ingredients twice (or more ) into two separate bowls. use 1 and package 1 with the list of wet ingredients to be added when mixing at a later date.

orange juice or 1/2 cup peach juice or 1/2 cup your favorite juice, instant oatmeal (flavor of choice try a lower sugar for your health)

dry ingredients, wholewheat flour, baking powder, bread soda, all-spice, ground cinnamon, wet ingredients, very ripe bananas, carrot, average sized eggs, honey, olive oil, vanilla essence, chopped walnuts, lemon juice, pure fruit juice (apple, orange, etc)

white whole wheat flour or 2 cups robin hood nutri flour blend or 2 cups all-purpose flour, baking soda, cinnamon , to taste, pumpkin pie spice , to taste, ripe and large banana, mashed, nonfat plain yogurt, skim milk, brown sugar, canola oil, eggs, lightly beaten, vanilla extract, splash banana flavoring (banana extract), banana, chopped

whole wheat flour, oatmeal, baking powder, cinnamon, carrots, grated, raisins, walnuts, chopped, desiccated coconut (preferably unsweetened to keep it healthy), apple, 1/2 grated & 1/2 chopped into small chunks, yoghurt, banana, mashed, baking soda, eggs, beaten, butter, melted, vanilla essence

olive oil or 1/2 oz vegetable oil, peeled chopped carrots, chopped yellow onions, chopped red bell pepper, minced garlic, ground turkey or 5 -6 oz chicken, fennel seed, fresh thyme, fresh rosemary, fresh sage, lemon pepper, soy sauce, balsamic vinegar, kosher salt, frozen green pea, grated low-fat cheddar cheese, grated parmesan cheese or 2 -3 oz romano cheese, mashed potatoes (made ahead with reduced fat milk, horseradish or garlic, butter buds, white pepper and salt)

peanut oil or 2 tsp vegetable oil, fresh ginger, minced, scallions, minced, garlic cloves, minced, red pepper flakes, crushed, orange , zest of, boneless sirloin steak, thinly sliced with no fat, fresh broccoli, red bell pepper, chopped, reduced sodium soy sauce, rice wine vinegar or 2 tbsp white wine vinegar, cornstarch, water

peanut oil or 2 tsp vegetable oil, fresh ginger, minced, scallions, minced, garlic cloves, minced, red pepper flakes, crushed, orange zest, sirloin steak, boneless and thinly sliced with no fat, broccoli, fresh, red bell pepper, chopped, soy sauce, reduced sodium, rice wine vinegar or 2 tbsp white wine vinegar, cornstarch, water

softened margarine or 1/4 cup softened butter, brown sugar (or more , if you want a sweeter bread), egg whites, all-purpose flour, whole wheat flour, baking powder, baking soda, salt, skim milk, ground cinnamon, fat free cream cheese or 1 -2 oz light cream cheese, cinnamon, brown sugar, raisins (optional) or 1/4-1/2 cup sultana (optional)

catsup, fresh coarse ground black pepper, snipped fresh rosemary or 1/2 tsp dried rosemary, crushed, snipped fresh basil or 1/2 tsp dried basil, crushed, garlic powder, ground cardamom (optional), boneless beef top sirloin steaks, cut 1 inch thick, fresh rosemary (optional), grilled sweet pepper (optional)

russet potatoes (red, yellow or white potatoes can be substituted), low-fat 2% greek yogurt (such as chobani, fage, oikos or yoplait), minced red onion, sliced kalamata olives, peeled, chopped cucumber, lemon juice, sea salt, freshly ground pepper to taste, chopped fresh parsley, crumbled feta cheese, chopped fresh oregano (optional)

almond milk (or other ) or milk with vanilla exact, sucanat or brown sugar, ground flax seed, coconut oil (or other light tasting oil), melted or almond oil/ buy at heath food store, vanilla extract, very ripe bananas, dried cranberries or raisins and 1/3 cup pumpkin seeds and sunflower seeds, oats, unsweetened coconut, cinnamon, whole wheat flour (or other flour), baking powder, kosher salt

rolled oats (not instant ), whole wheat flour (you can use bread flour or whole wheat pastry flour depending on how wholesome you like your healt), salt, walnuts (halves or pieces), melted butter (1 stick), light olive oil, pure maple syrup, eggs, dried sweetened cranberries (craisins), rolled oats, turbinado sugar (can be added to wet or dry ingredients if your family is used to sweeter treats, optional) (optional) or 1/4 cup brown sugar (can be added to wet or dry ingredients if your family is used to sweeter treats) (optional)

dry ingredients, flour, baking powder, baking soda, cinnamon, nutmeg, wet ingredients, mashed overripe bananas (about 2 large bananas), soft tofu, maple syrup, cooking oil, vanilla extract, chopped nuts, raisins (optional)

plain low-fat yogurt, pesto sauce, homemade or store-bought, sliced white mushrooms or 2 oz cremini mushrooms (1/4 of a package of presliced works well), boneless skinless chicken breasts , about 1/2 of 1 breast,cut into strips or chunks, pasta or 1/2 cup farfalle or 1/2 cup penne, uncooked, fresh ground black pepper, red pepper flakes (optional), chopped tomato (approx. 1 tomato slice), fresh basil (to garnish )

nonfat cottage cheese or 1 1/2 cups low fat cottage cheese, fresh tomato sauce (made with canned tomatoes) or 2 1/2 cups simple marinara sauce (made with canned tomatoes), baby spinach or 1 generous bunch spinach, stemmed and washed, salt, freshly ground pepper, no-boil lasagna noodles, freshly grated parmesan cheese (2 oz), breadcrumbs, extra virgin olive oil

eggplant, butter (optional) or 2 tbsp margarine (optional), onion, diced, fresh mushrooms, diced, chervil, basil, fresh ground black pepper, lean ground turkey, no-added-salt tomato paste, wheat germ (optional), fresh parsley, chopped, parmesan cheese (optional) or 2 tbsp romano cheese, grated (optional)

ripe bananas (or 3 large bananas), rice syrup (or honey, substituted for 1 cup sugar), pureed carrot (substituted for 1/4 cup veg. oil), vanilla extract, baking soda, whole wheat flour (substituted for 2 1/2 cups white flour), oats, fresh blueberries (or frozen )