43040 almond muffins gooey fig Recipes

  • Fig Frosting
    egg white , unbeaten, sugar, water, lemon juice and
    3 More
    egg white , unbeaten, sugar, water, lemon juice, grated lemon peel, drop almond extract, chopped fig
    25 min, 7 ingredients
  • Apple Almond Muffins
    almond flour or 1/2 cup almond meal and
    14 More
    almond flour or 1/2 cup almond meal, all-purpose white flour or 1 cup all-purpose whole wheat flour, granulated sugar, baking powder, salt, ground cinnamon, ground cardamom (optional), milk, egg, applesauce, apple, finely chopped, almonds, finely chopped (optional), brown sugar (optional), ground cinnamon (optional), almonds, finely chopped (optional)
    25 min, 15 ingredients
  • Almond Muffins
    egg, beaten, oil, flour, baking powder, cinnamon and
    6 More
    egg, beaten, oil, flour, baking powder, cinnamon, almonds, chopped, milk, almond extract, sugar, nutmeg, salt
    30 min, 11 ingredients
  • Low Carb Almond Muffins
    almond meal, baking powder, salt, butter,1 stick, melted and
    3 More
    almond meal, baking powder, salt, butter,1 stick, melted, eggs, water
    7 ingredients
  • Almond Muffins - Flourless
    raw almonds or 1 1/2 cups pecans or 1 1/2 cups walnuts and
    4 More
    raw almonds or 1 1/2 cups pecans or 1 1/2 cups walnuts, pure grade b maple syrup, eggs, vanilla extract, sea salt
    16 min, 5 ingredients
  • Almond Figs
    figs , fresh ,peeled or 12 dried , that have been simmere... and
    4 More
    figs , fresh ,peeled or 12 dried , that have been simmered in apple juice until tender, blanched almond, 12 whole, apple juice or 1/2 cup almond liqueur or 1/2 cup fruit brandy, nonfat plain yogurt or 1 1/2 cups soy yogurt, honey
    15 min, 5 ingredients
  • Muffin Making Tips
    muffin pans and
    40 More
    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.
    41 ingredients
  • Fresh Fig Cake
    unsalted butter, softened, granulated sugar, egg and
    11 More
    unsalted butter, softened, granulated sugar, egg, all-purpose flour, salt, baking powder, evaporated milk, vanilla extract, almond extract, fresh fig, chopped, brown sugar , packed, water, fresh figs, chopped, lemon juice
    1 hour 15 min, 14 ingredients
  • Almond Muffins with Gooey Fig Center Almond Muffins with Gooey Fig Center
    zest of 1 small lemon and
    14 More
    zest of 1 small lemon, almond meal (or finely crushed almonds plus 1 tsp flour), all-purpose flour, oat flour (found at health food stores), sugar, baking powder, salt, cinnamon, ground nutmeg, figs, stemmed, egg, clover honey, skim milk, almond (or toasted ) oil, sliced almonds
    15 ingredients
  • Almond Muffins With Gooey Fig Center Almond Muffins With Gooey Fig Center
    lemon , zest of, almond meal, all-purpose flour, oat flour and
    11 More
    lemon , zest of, almond meal, all-purpose flour, oat flour, sugar, baking powder, salt, cinnamon, ground nutmeg, figs, stemmed, egg, clover honey, skim milk, almond oil, sliced almonds
    30 min, 15 ingredients
  • Almond Muffins - Sugar Free Almond Muffins - Sugar Free
    almond meal, eggs, baking powder and
    3 More
    almond meal, eggs, baking powder, butter (1/2 cup or 1 cube , you can use coconut oil), sugar-free almond syrup (says sweetener, davinci works well), salt
    30 min, 6 ingredients
  • Fig and Almond Muffin-Top Cookies Fig and Almond Muffin-Top Cookies
    brown sugar , packed, butter, melted, eggs and
    11 More
    brown sugar , packed, butter, melted, eggs, dried fig, finely chopped, dried sweetened cranberries, vanilla extract, all-purpose flour, whole wheat flour, natural bran, baking soda, cinnamon, allspice, sliced almonds, sugar
    32 min, 14 ingredients
  • Fig Smushed-Anise-Almond Cookies Fig Smushed-Anise-Almond Cookies
    soymilk, ground flax seeds, demarera sugar, canola oil and
    8 More
    soymilk, ground flax seeds, demarera sugar, canola oil, pure vanilla extract, all-purpose flour, whole wheat flour, anise extract, baking powder, salt, chopped almonds, dried black figs (cut in half )
    39 min, 12 ingredients
  • Almond/riesling Savarin with Fig Compote Almond/riesling Savarin with Fig Compote
    all-purpose flour, compressed yeast (1/2 cake), milk and
    14 More
    all-purpose flour, compressed yeast (1/2 cake), milk, unsalted butter, eggs, orange zest, salt, sugar (or substitute), a german riesling wine , of spatlese quality, fresh oranges , juice of, cornstarch, honey, whole raw almonds, cream, dried figs (about 1 lb), honey
    2 hour 45 min, 17 ingredients
  • Fresh Figs With Ice Cream and Amaretto Chocolate Sauce Fresh Figs With Ice Cream and Amaretto Chocolate Sauce
    vanilla ice cream, softened, semisweet chocolate, grated and
    12 More
    vanilla ice cream, softened, semisweet chocolate, grated, amaretti cookie, crumbled, roasted almonds, coarsely chopped, butter, melted, honey, amaretto or 1/2 tsp almond extract, fresh figs, halved, sugar, water, unsweetened chocolate squares, semisweet chocolate, butter, amaretto or 1/2 tsp almond extract
    29 min, 14 ingredients
  • Dried Fig-Smoked Almond Bark (Food Network Kitchens) Dried Fig-Smoked Almond Bark (Food Network Kitchens)
    semisweet chocolate, chopped smoked almonds and
    2 More
    semisweet chocolate, chopped smoked almonds, sliced dried figs, flaky sea salt, for sprinkling
    1 hour 25 min, 4 ingredients
  • Honey Bran Muffins with Figs Honey Bran Muffins with Figs
    all purpose flour, baking soda, salt and
    8 More
    all purpose flour, baking soda, salt, toasted wheat bran (about 4 oz), chopped dried figs, boiling water, unsalted butter, room temperature, sugar, honey, eggs, buttermilk
    11 ingredients
  • Whole Wheat Bran Muffins with Figs and Pecans Whole Wheat Bran Muffins with Figs and Pecans
    nonstick vegetable oil spray, all purpose flour and
    14 More
    nonstick vegetable oil spray, all purpose flour, whole wheat flour, oat bran, ground cinnamon, baking powder, baking soda, salt, diced dried black mission figs (about 6 1/2 oz), chopped pecans, golden brown sugar, vegetable oil, eggs, reduced-fat (2%) buttermilk, vanilla extract, grated lemon peel
    50 min, 16 ingredients




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