641 brown sugar muffins buttermilk Recipes

brown sugar , packed, salt, baking soda, baking powder, pure natural bran, rolled oats, bread flour, stone ground whole wheat flour, ground cinnamon, ground nutmeg, oil, honey, molasses, vanilla, eggs, cartons yogurt, buttermilk, applesauce, apple cider, dried apple, diced, chopped walnuts (optional), raisins (optional), lemon , rind of

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.

rolled oats, flour, baking soda, baking powder, butter, softened, egg, buttermilk or 1 cup sour milk (1 cup slightly warm milk with 1 tbsp vinegar), salt, white sugar or 1/2 cup brown sugar (little bit less if the muffins are going to be topped with cinnamon sugar), cinnamon sugar , as topping (optional)

craisins, water, old fashioned oats (not instant oats), buttermilk, brown sugar (or splenda baking blend), vegetable oil, eggs, flour (use 1 1/2 cups if you keep and use the cranberry soaking liquid), ground cinnamon, baking powder, baking soda, salt

all-purpose flour, whole wheat flour, baking powder, baking soda, table salt, ground cinnamon, ground allspice, nutmeg, freshly ground, unsalted butter, softened, dark brown sugar , plus, brown sugar, eggs, vanilla extract, unsulphured molasses, sour cream, buttermilk , plus, buttermilk, wheat bran

minced crystallized ginger, dried currants or 1/2 cup raisins, brandy, unbleached all-purpose flour , sifted, ground ginger, pumpkin pie spice, baking soda, salt, cooked pumpkin puree , plus, cooked pumpkin puree, low-fat buttermilk , plus, low-fat buttermilk, vanilla extract, egg whites, egg, golden brown sugar , plus, golden brown sugar, unsulphured molasses (light ), vegetable oil

all-purpose flour, whole wheat flour, baking powder, baking soda, salt, cinnamon, ground allspice, freshly grated nutmeg, unsalted butter, softened, dark brown sugar , plus, dark brown sugar, eggs, vanilla extract, unsulphured molasses, sour cream, buttermilk , plus, buttermilk, wheat bran, raisins

fresh peach and oat muffins, originally published in muffins and other morning bakes by linda collister, makes 12 muffins, rolled oats, buttermilk, egg, lightly beaten, melted butter or vegetable oil, light brown sugar, all-purpose flour, baking powder, baking soda, ground cinnamon, freshly grated nutmeg, almost ripe peaches, rinsed, pitted, and flesh cut into large chunks

butter or 1/2 cup margarine, brown sugar (i use less about 1 1/4 cups), buttermilk (or 1 1/2 tsp vinegar and milk to make 1/2 cup.), baking soda (to be added to buttermilk), eggs, separated (place yolks in small bowl, in larger bowl beat egg whites to stiff peaks), mashed banana, vanilla extract, flour, baking powder, salt, brown sugar, flour, butter or 2 tbsp margarine

cold unsalted butter, brown sugar, ground cinnamon, chopped walnuts, vegetable oil, light brown sugar, grated orange zest, egg, pure vanilla extract, buttermilk, all-purpose flour, salt, baking powder, baking soda, ground cinnamon, coarsely chopped cranberries

wheat bran or 1 1/2 cups oat bran, buttermilk (or soy , soy , to make them dairy-free), vegetable oil (can replace all or some with applesauce to make them lower fat), eggs or 1/4 cup egg beaters egg substitute, brown sugar, vanilla extract, all-purpose flour, baking soda, baking powder, cinnamon, salt, raisins

oat bran, all-purpose white flour, wheat bran, ground flax seeds (not whole ), baking powder, baking soda, salt, navel oranges, brown sugar , packed, buttermilk (or powder and water to equal 1 cup), canola oil, eggs, golden raisins

all-purpose flour, whole wheat pastry flour, baking powder, baking soda, salt, cinnamon, brown sugar, canola oil, egg, egg white, low-fat buttermilk (or 3/4 cup milk with 3/4 tbsp lemon juice if no buttermilk) or 3/4 cup fat-free buttermilk (or 3/4 cup milk with 3/4 tbsp lemon juice if no buttermilk), melted butter (i use smart balance spread), vanilla extract, blueberries, chopped macadamia nuts, unsweetened coconut, brown sugar, all-purpose flour, canola oil, chopped macadamia nuts

apple bran muffins, all puupose flour, whole wheat flour, natural bran, brown sugar 1 used 1/2 cup splenda brown sugar, baking powder, salt, cinnamon, applesauce, canola oil, egg, buttermilk, vanilla, maple flavoring, chopped dates, dicced apples

fresh cranberries, walnuts, brown sugar, ground ginger, ground cinnamon, muffin batter, cooked pumpkin puree, eggs, vegetable oil, buttermilk, unsulphured molasses, grated fresh ginger root, ground cinnamon, brown sugar, unbleached white flour, baking powder, baking soda, salt

flour, bran, dry buttermilk or dry milk powder, baking powder, baking soda, salt, brown sugar, dark corn syrup, molasses, oil, egg, raisins, grated orange zest, water, glaze, dark brown sugar, shortening, corn syrup, water

crumb topping, granulated sugar (2 2/3 oz), dark brown sugar (2 2/3 oz), ground cinnamon, table salt, unsalted butter (1 stick), melted and still warm, cake flour (7 oz), muffins, cake flour (5 oz), granulated sugar (3 1/2 oz), baking soda, table salt, unsalted butter (3/4 stick), cut into 6 pieces, softened but still cool, egg, egg yolk, vanilla extract, buttermilk, sugar for dusting

nonstick spray for muffin pan, baguette, sliced 1/2-inch thick, eggs, buttermilk, pumpkin puree, dark brown sugar, pumpkin pie spice, pure vanilla extract, kosher salt, sugar for dusting