174 butter oatmeal corn 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.

plain white flour or 9 oz whole wheat flour, brown sugar, porridge oats or 3 1/2 oz oatmeal, ground ginger, preserved crystallized ginger, chopped, softened butter or 5 oz softened margarine, golden syrup or 7 oz corn syrup, black treacle or 3 oz molasses, bicarbonate of soda, vinegar, milk

uncooked quick-cooking oats, dark brown sugar, all-purpose flour, butter, melted, egg, light corn syrup, granulated sugar, creamy peanut butter, crisp rice cereal, semisweet chocolate morsels, peanut butter morsels, chopped dry-roasted peanuts

all-purpose flour, baking soda, baking powder, rolled oats, unsalted butter (3/4 stick), cream cheese (1/4 package, we use 1/3 less fat philly), light brown sugar (firmly packed), granulated sugar, eggs, light corn syrup, pure vanilla extract, creamy peanut butter (we use reduced-fat), dark chocolate chips, milk chocolate chips, raisins

brown sugar, peanut butter, light corn syrup, butter (melted ), vanilla, sunflower seeds, oatmeal, coconut, raisins (or other dried fruit like cranberries or apricots chopped), wheat germ, sesame seeds, chocolate chips (optional)

eggs, slightly beaten, corn syrup (i use roger s ), brown sugar, melted butter, raison, quick cooking oatmeal, tartlets

granulated sugar, unsalted butter, water, salt, flaked almonds, all-purpose flour, baking powder, baking soda, salt, butter, firmly-packed light brown sugar, dark corn syrup , golden syrup, honey or maple syrup, egg, pure vanilla extract, old-fashioned rolled oats, chocolate chips, batch almond butter toffee, crushed into bits

unsalted butter, dark brown sugar , packed, light corn syrup, quick-cooking oats, vanilla, semi-sweet chocolate chips, creamy peanut butter

fresh cranberries (picked over), water, sugar, light corn syrup, old fashioned oats, all-purpose flour, sugar, double-acting baking powder, baking soda, buttermilk, eggs, vegetable oil or melted butter, for brushing griddle

rolled oats, corn syrup, canola oil, butter, egg, sugar, vanilla extract, all-purpose flour, baking powder, salt, chopped dried tart cherry

all-purpose flour, baking powder, sugar, rolled oats (not quick cooking ), heavy cream, light corn syrup, unsalted butter, melted, vanilla extract, cinnamon ice cream , recipe follows, vanilla ice cream, softened, ground cinnamon , to taste

pie shell, unbaked, sugar, butter, eggs, salt, dark corn syrup, uncooked oatmeal, vanilla

margarine, butter, sugar, brown sugar, eggs, vanilla, brandy, flour, baking powder, baking soda, oatmeal, corn flakes, crushed to match the size of your oatmeal, dates, chopped, raisins, golden raisin, chocolate chips, white chocolate chips

all-purpose white flour, ground cinnamon, baking powder, baking soda, generous 1/2 tsp salt, generous 1 3/4 cup light brown sugar , packed, butter, slightly softened, white vegetable shortening, light corn syrup, eggs, vanilla extract, old fashioned oats, powdered sugar, butter, softened, white vegetable shortening, light corn syrup, vanilla extract, salt, marshmallow creme

all-purpose flour, baking soda, baking powder, cinnamon, salt, butter or 3/4 cup margarine, softened, brown sugar, granulated sugar, egg, vanilla, quick-cooking rolled oats, unsweetened coconut, crispy rice cereal or 1 cup corn flakes or 1 cup other non-sugar-coated cereal, m & s plain chocolate candy, semisweet chocolate, chopped

eggs, sugar, butter (melted and cooled ), light corn syrup, vanilla, pretzels (crushed ), butter, melted, sugar, deep dish pie shell, unbaked

raisins, unsalted butter, room temperature, creamy peanut butter, granulated sugar, dark brown sugar, light or dark corn syrup, eggs, pure vanilla extract, baking soda, ground cinnamon, old-fashioned oats

honey, butter, melted, light corn syrup, shredded lemon peel, lemon juice, chopped pecans, rolled oats, all-purpose flour, brown sugar, chopped pecans, baking powder, baking soda, salt, buttermilk (see note ) or 2/3 cup sour milk (see note), eggs, lightly beaten, butter, melted, vanilla, honey (optional)