72917 bulgar seed muffins Recipes

  • Whole Wheat Bulgar Lemon Poppy Seed Muffins
    cooked bulgur wheat, whole wheat pastry flour, egg and
    8 More
    cooked bulgur wheat, whole wheat pastry flour, egg, skim milk, lemon juice (about 1/2 a lemon), zest of 1 lemon, canola oil, splenda brown sugar, baking powder, salt, poppy seeds
    18 min, 11 ingredients
  • Lemon Poppy Seed Muffins with Truvia(R) Baking Blend
    muffins, lemon zest, truvia baking blend and
    13 More
    muffins, lemon zest, truvia baking blend, all-purpose flour, baking powder, baking soda, salt, reduced-fat sour cream, eggs, vanilla extract, unsalted butter, softened, lemon juice, poppy seeds, glaze, truvia baking blend, ground, lemon juice
    16 ingredients
  • Poppy Seed Muffins
    eggs, white sugar, vegetable oil, milk, salt and
    10 More
    eggs, white sugar, vegetable oil, milk, salt, baking powder, poppy seeds, vanilla extract, almond extract, all-purpose flour, white sugar, orange juice, vanilla extract, almond extract, butter, melted
    45 min, 15 ingredients
  • Poppy Seed Muffins
    flour, sugar, baking soda, baking powder, salt, sour cream and
    6 More
    flour, sugar, baking soda, baking powder, salt, sour cream, vegetable oil, eggs, poppy seeds, milk, vanilla, lemon extract
    30 min, 12 ingredients
  • Flax Seed Muffins
    splenda sugar substitute, flax seeds and
    7 More
    splenda sugar substitute, flax seeds, whey or 1 cup protein powder, baking powder, water, oil, egg, vanilla, cinnamon
    25 min, 9 ingredients
  • Flax Seed Muffins
    flour, ground flax seeds, brown sugar, baking powder and
    5 More
    flour, ground flax seeds, brown sugar, baking powder, nutmeg, cinnamon, milk, egg, dried fruit
    40 min, 9 ingredients
  • Poppy Seed Muffins
    king arthur unbleached all-purpose flour, sugar and
    8 More
    king arthur unbleached all-purpose flour, sugar, poppy seeds, baking powder, salt, eggs, milk, canola oil, vanilla extract, almond extract
    30 min, 10 ingredients
  • Poppy Seed Muffins
    biscuit/baking mix, sugar, poppy seeds, egg, sour cream and
    1 More
    biscuit/baking mix, sugar, poppy seeds, egg, sour cream, vanilla extract
    30 min, 6 ingredients
  • Cheesecake-Poppy Seed Muffins
    lemon poppy seed quick bread mix (muffin with glaze pkt) and
    4 More
    lemon poppy seed quick bread mix (muffin with glaze pkt), cream cheese, softened, milk, vegetable oil, eggs
    20 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
  • Vegan Lemon-Poppy Seed Muffins
    whole wheat pastry flour and
    12 More
    whole wheat pastry flour, barley flour or 1/2 cup additional whole wheat pastry flour, poppy seed, baking powder, baking soda, flax seeds, water, frozen apple juice concentrate, thawed, fresh lemon juice, canola oil, pure maple syrup, lemon zest (coloured part only), vanilla extract
    35 min, 13 ingredients
  • Otis Spunkmeyer Almond Poppy Seed Muffins Otis Spunkmeyer Almond Poppy Seed Muffins
    otis spunkmeyer almond poppy seed muffins and
    12 More
    otis spunkmeyer almond poppy seed muffins, butter (softened ), vegetable oil, sugar, eggs, sour cream, salt, almond extract, baking powder, baking soda, vanilla, flour, poppy seeds
    20 min, 13 ingredients
  • Poppy Seeded Muffins Poppy Seeded Muffins
    flour, sugar, baking soda, baking powder, salt and
    8 More
    flour, sugar, baking soda, baking powder, salt, sour cream or vanilla yogurt (my favourite is astro), vegetable oil, eggs, poppy seeds, milk, vanilla, lemon extract, lemon zest
    20 min, 13 ingredients
  • Pumpkin Seed Muffins Pumpkin Seed Muffins
    flour, brown sugar, baking powder, baking soda and
    12 More
    flour, brown sugar, baking powder, baking soda, vinegar (helps as a rising agent), salt, cinnamon, ginger, nutmeg, pumpkin, oil, eggs, room temp (or 3-4 egg whites), buttermilk, room temp, vanilla, pumpkin seeds for topping
    16 ingredients
  • Poppy Seed Muffins Poppy Seed Muffins
    king arthur unbleached all-purpose flour, sugar and
    14 More
    king arthur unbleached all-purpose flour, sugar, poppy seeds, baking powder, salt, eggs, milk, vegetable oil, vanilla extract, almond extract, sugar, orange juice, butter, melted, vanilla extract, almond extract
    40 min, 16 ingredients
  • Lemon Poppy Seed Muffins Lemon Poppy Seed Muffins
    a/p flour, baking powder, grated lemon zest and
    6 More
    a/p flour, baking powder, grated lemon zest, gran. sugar, plus extra for topping muffins, eggs, milk, poppy seeds, salt, unsalted butter
    45 min, 9 ingredients
  • Citrus-Scented Seeded Muffins Citrus-Scented Seeded Muffins
    whole wheat pastry flour, semolina flour, baking powder and
    13 More
    whole wheat pastry flour, semolina flour, baking powder, baking soda, sea salt, avocado oil, brown rice syrup, erythritol (see note, below ), grated zest of 1 lemon, grated zest of 1 orange, combined lemon and orange juice, pure vanilla extract, unsweetened almond milk, chia seeds, chopped sunflower seeds, chopped pumpkin seeds
    16 ingredients
  • Sesame and Honey Almond Muffins Sesame and Honey Almond Muffins
    all-purpose flour, granulated sugar and
    15 More
    all-purpose flour, granulated sugar, dark brown sugar , firmly packed, salt, baking powder, baking soda, toasted almond, finely ground, honey, low-fat buttermilk, low-fat milk, sesame oil, ricotta cheese , part skim milk, egg, egg white, vanilla extract, almond extract, sesame seeds , for muffin tops
    30 min, 17 ingredients




Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top