15125 bran kiwi muffins Recipes

  • Kiwi Muffins
    eggs, sugar, oil, very ripe kiwi, mashed, vanilla and
    5 More
    eggs, sugar, oil, very ripe kiwi, mashed, vanilla, lemon juice, flour, salt, baking powder, baking soda
    1 hour , 10 ingredients
  • Kiwi muffins
    flour, baking powder, salt, sugar, cinnamon and
    4 More
    flour, baking powder, salt, sugar, cinnamon, egg, slightly beaten, milk, oil, chopped and peeled kiwi fruit
    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
  • Bran Muffins
    bran buds (kellogg's all bran cereal preferred) and
    10 More
    bran buds (kellogg s all bran cereal preferred), boiling water, butter, sugar, eggs, buttermilk, flour, salt, baking soda, raisin bran cereal, applesauce
    35 min, 11 ingredients
  • Banana and Kiwi Muffins
    sugar (use 3/4 cup if your bananas are not ripe enough an... and
    12 More
    sugar (use 3/4 cup if your bananas are not ripe enough and kiwis are tart), flour, salt, baking powder, baking soda, ground cinnamon, low-fat plain yogurt (plain or vanilla), skim milk (or buttermilk), canola oil, egg, vanilla extract, ripe bananas, mashed, ripe kiwi, chopped into small cubes
    35 min, 13 ingredients
  • Honey Bran English Muffins (Bread Machine)
    water, butter, honey, white bread flour, salt and
    3 More
    water, butter, honey, white bread flour, salt, wheat bran (cereal bits), oat bran, fast rise yeast or 3 tsp active dry yeast
    7 min, 8 ingredients
  • Apple Bran Cheddar Muffins
    whole bran cereal, milk, peeled, cored and sliced apple and
    8 More
    whole bran cereal, milk, peeled, cored and sliced apple, vegetable oil, egg, all-purpose flour, baking powder, salt, ground cinnamon, brown sugar, shredded cheddar cheese
    35 min, 11 ingredients
  • Bran Muffins
    bran flakes, skim milk, lemon juice and
    6 More
    bran flakes, skim milk, lemon juice, gold medal whole wheat flour, splenda no calorie, baking soda, salt, applesauce, egg beaters
    9 ingredients
  • Oat Bran Banana Muffins
    flour, oat bran, baking soda, salt and
    5 More
    flour, oat bran, baking soda, salt, chopped walnuts or pecans, banana, unsalted butter, at room temperature, brown sugar, egg
    9 ingredients
  • Kellogg's Bran Bud Muffins Kellogg's Bran Bud Muffins
    bran buds (kellogg's all-bran cereal preferred) and
    7 More
    bran buds (kellogg s all-bran cereal preferred), all-purpose flour, sugar, baking powder, salt, nonfat milk, egg whites, vegetable oil
    35 min, 8 ingredients
  • Bran Zucchini Muffins (100 Calorie) Bran Zucchini Muffins (100 Calorie)
    grated zucchini, banana, low fat sour cream and
    9 More
    grated zucchini, banana, low fat sour cream, whole wheat flour, wheat bran, baking soda, brown sugar, cinnamon, salt, egg, extra virgin olive oil
    12 ingredients
  • Bran Flax Muffins - Low Sugar Bran Flax Muffins - Low Sugar
    whole wheat pastry flour (or all-purpose or regular whole... and
    15 More
    whole wheat pastry flour (or all-purpose or regular whole wheat or other flour of your choice), whole wheat flour (same as above), flax seed meal, oat bran, honey, baking soda, baking powder, salt, cinnamon, shredded carrots, peeled and shredded apples (chunky is good), raisins (optional), chopped nuts (optional), skim milk, beaten eggs, vanilla
    1 hour 5 min, 16 ingredients
  • Bran Flax Muffins - My Healthier Version Bran Flax Muffins - My Healthier Version
    white whole wheat flour (i like king arthur) and
    15 More
    white whole wheat flour (i like king arthur), flax seed meal (bob s red mill), oat bran, brown sugar, baking soda, baking powder, salt, cinnamon, carrots, shredded, apples, peeled and shredded, raisins, walnuts, chopped, nonfat milk, egg, egg white, vanilla
    35 min, 16 ingredients
  • Cindy's Orange Bran Flax Muffins Cindy's Orange Bran Flax Muffins
    oat bran, all-purpose flour or 1 cup whole wheat flour and
    13 More
    oat bran, all-purpose flour or 1 cup whole wheat flour, wheat bran or 1 cup oatmeal, ground golden flax seed, baking powder, salt, oranges, quartered and seeded (do not peel), brown sugar, buttermilk or 1 cup soymilk, olives or 1/2 cup canola oil, eggs, baking soda, raisins (optional), shredded coconut (optional), fresh spinach (optional)
    35 min, 15 ingredients
  • Refrigerator Bran Raisin Muffins Refrigerator Bran Raisin Muffins
    natural bran, boiling water, buttermilk, canola oil, eggs and
    6 More
    natural bran, boiling water, buttermilk, canola oil, eggs, sugar, salt, baking soda, flour, natural bran, raisins
    13 hour 20 min, 11 ingredients
  • Dairy-Free Zucchini Bran Walnut Muffins Dairy-Free Zucchini Bran Walnut Muffins
    all-purpose flour, whole-wheat flour, bran and
    11 More
    all-purpose flour, whole-wheat flour, bran, double-acting baking powder, salt, cinnamon, earth balance soy spread, softened, sugar, eggs, vanilla, soy milk, chopped walnuts, zucchini, coarsely grated
    14 ingredients
  • Fruity Bran Flax Muffins Fruity Bran Flax Muffins
    ground flax seed, whole wheat flour, bran flakes and
    8 More
    ground flax seed, whole wheat flour, bran flakes, baking powder, vegetable oil, honey, whole egg, beaten, skim milk, unsweetened applesauce, vanilla extract, bananas, ripe and mashed
    11 ingredients
  • Applesauce Bran Cereal Muffins Applesauce Bran Cereal Muffins
    flour, baking powder, salt, post raisin bran cereal and
    5 More
    flour, baking powder, salt, post raisin bran cereal, fat free milk, egg, lightly beaten, applesauce, brown sugar, margarine, melted
    9 ingredients




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