26016 bran currant maple muffins Recipes

  • Bran and Carrot Muffins
    eggs, sugar, oil, natural bran, milk, salt, raisins and
    3 More
    eggs, sugar, oil, natural bran, milk, salt, raisins, bicarbonate of soda, vanilla essence, flour
    24 hour 20 min, 10 ingredients
  • Bran-Currant Muffins
    whole all-bran cereal (i use all bran), buttermilk, water and
    8 More
    whole all-bran cereal (i use all bran), buttermilk, water, vegetable oil, eggs, beaten, brown sugar, flour, baking powder, salt, baking soda, dried currants
    35 min, 11 ingredients
  • Maple Muffins
    all-purpose flour, white sugar, baking powder, salt and
    5 More
    all-purpose flour, white sugar, baking powder, salt, shortening, rolled oats, egg, beaten, milk, real maple syrup
    30 min, 9 ingredients
  • Maple Muffins
    flour, baking powder, salt, sugar, butter, softened, egg and
    2 More
    flour, baking powder, salt, sugar, butter, softened, egg, pure maple syrup, milk
    35 min, 8 ingredients
  • Maple Muffins
    all-purpose flour, white sugar, baking powder, salt and
    6 More
    all-purpose flour, white sugar, baking powder, salt, shortening, rolled oats, egg, beaten, milk, real maple syrup, maple extract
    20 min, 10 ingredients
  • Banana and Maple Muffins
    whole wheat flour, quick oats, baking powder, salt and
    8 More
    whole wheat flour, quick oats, baking powder, salt, ground coriander (optional), walnuts, minced, ripe bananas, mashed, egg, canola oil, maple syrup, maple-flavored butter , 1 tsp per muffin, walnut halves
    20 min, 12 ingredients
  • Whole Wheat Maple Muffins
    low-fat milk, plain yogurt, egg, maple syrup and
    5 More
    low-fat milk, plain yogurt, egg, maple syrup, whole wheat flour, baking soda, cinnamon, nutmeg, berries (optional)
    30 min, 9 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
  • Maple Bran Muffins
    maple syrup, fat free sour cream, eggs, beaten, flour and
    4 More
    maple syrup, fat free sour cream, eggs, beaten, flour, baking soda, bran flakes, lightly crushed, raisins, walnuts or 1/3 cup pecans
    30 min, 8 ingredients
  • Oat Bran, Currant Maple Muffins Oat Bran, Currant Maple Muffins
    oat bran, unbleached all-purpose flour and
    7 More
    oat bran, unbleached all-purpose flour, fresh baking powder, salt, currants, low-fat milk, maple syrup (real maple), canola oil (sometimes i use olive oil), egg
    30 min, 9 ingredients
  • Hazelnut Maple Muffins Hazelnut Maple Muffins
    maple syrup, butter, cubed and
    8 More
    maple syrup, butter, cubed, king arthur unbleached all-purpose flour, baking powder, salt, egg, lightly beaten, maple syrup, milk, butter, melted, chopped hazelnuts
    40 min, 11 ingredients
  • Maple Muffins from Sarabeth's Bakery Maple Muffins from Sarabeth's Bakery
    softened unsalted butter, for the pan and
    10 More
    softened unsalted butter, for the pan, unbleached all-purpose flour, whole wheat flour, baking powder, fine sea salt, pure maple syrup , preferably grade b, unsalted butter, melted, whole milk, egg, at room temperature, egg yolk, at room temperature, coarsely chopped walnuts, toasted
    1 hour 10 min, 11 ingredients
  • Carrot-Currant Spice Muffins Carrot-Currant Spice Muffins
    dried currants or 3/4 cup raisins, cornmeal, oat bran and
    12 More
    dried currants or 3/4 cup raisins, cornmeal, oat bran, chapati flour (whole wheat pastry flour, lighter than red wheat flour), all-purpose flour, baking powder, baking soda, salt, ground cardamom, ground ginger, orange , zest of, eggs, canola oil, sugar, grated carrots (about 7 carrots)
    55 min, 15 ingredients
  • Apricot and Maple Muffins Apricot and Maple Muffins
    eggs, skim milk, olive oil, plain yogurt, all-bran cereal and
    6 More
    eggs, skim milk, olive oil, plain yogurt, all-bran cereal, whole wheat flour, baking powder, light brown sugar, chopped dried apricot, golden raisin, maple syrup
    15 min, 11 ingredients
  • Louise's Maple Muffins Louise's Maple Muffins
    brown sugar , packed, flour, soft butter and
    11 More
    brown sugar , packed, flour, soft butter, all-purpose flour, white sugar, rolled oats, salt, baking powder, cinnamon, nutmeg, oil, eggs, beaten, milk, pure maple syrup
    20 min, 14 ingredients
  • Whole Wheat Maple Muffins Whole Wheat Maple Muffins
    low-fat milk, plain yogurt, egg, light maple syrup and
    5 More
    low-fat milk, plain yogurt, egg, light maple syrup, whole wheat pastry flour, baking soda, cinnamon, nutmeg, berries (optional)
    30 min, 9 ingredients
  • Top Secret Maple Muffins Top Secret Maple Muffins
    flour, baking powder, salt, sugar, maple syrup and
    7 More
    flour, baking powder, salt, sugar, maple syrup, home-made applesauce (this is the secret part), grapeseed oil (canola oil is fine too), eggs, vanilla yogurt, sour milk or 1/2 cup buttermilk, chopped ripened peeled pears, pecan pieces
    30 min, 12 ingredients
  • New England Maple Muffins New England Maple Muffins
    all-purpose flour, baking powder, baking soda, salt and
    5 More
    all-purpose flour, baking powder, baking soda, salt, softened butter, maple syrup, dairy sour cream, egg, coarsely chopped pecans or walnuts
    20 min, 9 ingredients




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