35551 blueberry raspberry muffins streusel lagasse 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.

whole wheat flour, all-purpose flour, baking powder, baking soda, salt, eggs, light brown sugar , packed, lowfat milk (1082), soured with 1 tsp lemon juice or vinegar or 1 cup buttermilk, orange juice, canola oil, vanilla extract, blackberry , blueberry, raspberry (95088) or cherry jam, almond extract, sliced almonds, granulated sugar

blueberries, flour, butter, softened, flour, baking powder, salt, sugar, milk, egg, sugar, flour, ground cinnamon, butter, softened

margarine, melted and cooled, milk, grated lemon peel, vanilla or 1 tsp almond extract, eggs, flour, granulated sugar, baking powder, salt, blueberries, raspberries

gluten-free flour, cornmeal, xylitol sugar substitute (or other sugar alternative), xylitol sugar substitute (separate ), cinnamon, xanthan gum, baking powder, salt, lemon (zest and juice in separate dishes), coconut cream, almond milk (unsweetened ), eggs, earth balance natural buttery spread or 1/4 cup vegetable oil, berries (blue , rasp , etc.)

streusel, all-purpose flour, light brown sugar, granulated sugar, ground cinnamon, table salt, unsalted butter (1/2 stick), cut into 8 pieces, softened but still cool, cake, all-purpose flour, baking powder, unsalted butter (1 1/4 sticks), softened but still cool, granulated sugar, table salt, grated lemon zest, vanilla extract, eggs, room temperature, fresh blueberries, cream cheese whipped cream, cream cheese, room temperature, sugar, table salt, vanilla extract, heavy cream

flour, brown sugar, white sugar, divided, baking powder, salt, nutmeg, butter, melted and slightly cooled, buttermilk, eggs, slightly beaten, zest from 1 lemon, juice from 1/2 lemon, vanilla extract, fresh berries (blueberries, raspberries, blackberries, etc)

flour, whole wheat pastry flour, oat bran, whey isolate protein powder (optional), baking soda, baking powder, nutmeg, caramel flavoured stevia (optional), buttermilk powder, sea salt, sugar, dark brown sugar, canola oil, applesauce, vanilla, silken tofu, pureed, water, fresh (or frozen, unthawed ) blueberries, fresh (or frozen, unthawed ) raspberries, dried apple rings, cut in half and soaked in hot water, vegan strawberry curd slightly soused or strawberry jam

all-purpose flour, quick oats, baking soda, baking powder, salt, vegan sugar, vegan butter, lemon juice, soymilk or 1/2 cup rice milk, frozen blueberries or 1 cup frozen raspberries

blueberry muffins, flour, baking powder, dsp custard powder, sugar, blueberries, milk, oil, eggs

whole grain wheat flour or 2 1/4 cups whole wheat pastry flour, baking powder, flax seed, ground, salt, blueberries, raspberries, low-fat milk, eggs, sugar, canola oil, almond extract

sugar, eggs, natural applesauce, whole wheat flour, baking soda, cinnamon, vanilla (optional), mixed berries (blueberries, raspberries, strawberries, etc.)

biscuit mix (see ), low-fat buttermilk, vanilla extract, sugar, vegetable oil, egg, berries (fresh or frozen blueberries, raspberries etc), coarse sugar , crystals for sprinkling (i use sugar in the raw from its dispenser.)

flour, baking powder, custard powder, sugar, eggs, milk, butter, melted and cool, lemon peel, grated, blueberries or 1 1/2 cups raspberries, sugar, for topping

fresh blueberries , raspberries or diced strawberries, all-purpose flour, granulated sugar, baking powder, fine salt, eggs, milk, unsalted butter, melted, pure vanilla extract, all-purpose flour, light brown sugar, unsalted butter, softened

fiber 1 cereal (note : oatmeal is also good or all bran cereal), egg whites or 1 egg, slightly beaten (i have also used egg substitute), vegetable oil, low-fat yogurt (any flavor) note : i use either blueberry or raspberry flavored yogurt if i don tsp add the fruit., all purpose flour (i use whole wheat flour which gives it a nutty taste), brown sugar, baking soda, salt, fresh blueberries or raspberries, if desired.

blueberries, granulated sugar, vanilla wafer crumbs (about 8 cookies), brown sugar, margarine, melted, water, all-purpose flour, granulated sugar, baking powder, baking soda, salt, plain low-fat yogurt, vegetable oil, vanilla extract, egg, egg white

water, sugar, by 3-inch) strips lemon peel, fresh raspberries, or frozen , thawed raspberries, rose brut champagne, chilled, fresh lemon juice, rose brut champagne, chilled, recipe raspberry sorbet, fresh raspberries, for garnish