490 buttermilk muffins wheat Recipes

  • Buttermilk Bran Muffins
    buttermilk, unprocessed wheat bran and
    10 More
    buttermilk, unprocessed wheat bran, non-stick vegetable spray, egg, canola oil, molasses, cinnamon, baking soda, baking powder, salt, brown sugar, flour (white wheat or whole wheat)
    20 min, 12 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
  • Whole Grain (Or Not) Apple Buttermilk Muffins
    all-purpose flour or 2 1/2 cups freshly ground soft wheat... and
    13 More
    all-purpose flour or 2 1/2 cups freshly ground soft wheat flour or 2 3/4 cups freshly ground oat flour, brown sugar, baking powder, baking soda, salt, cinnamon, buttermilk, vegetable oil or 1/4 cup canola oil, vanilla extract, egg, apples (i prefer granny smith), walnuts, chopped, sugar, ground cinnamon
    40 min, 14 ingredients
  • Wheat Bran Muffins
    wheat bran, boiling water, brown sugar , packed and
    10 More
    wheat bran, boiling water, brown sugar , packed, canola oil, unbleached all-purpose flour, white whole wheat flour, baking soda, salt, eggs, beaten, buttermilk, raisins, dried pineapple, diced, carrots, finely grated
    35 min, 13 ingredients
  • Buttermilk Bran Muffins
    wheat bran, buttermilk, vegetable oil, egg, brown sugar and
    6 More
    wheat bran, buttermilk, vegetable oil, egg, brown sugar, vanilla, raisins, multi-grain flour (can also use white ), salt, baking soda, baking powder
    25 min, 11 ingredients
  • Banana-Buttermilk Muffins
    all-purpose flour, whole wheat flour and
    9 More
    all-purpose flour, whole wheat flour, sugar (i use 1/4 cup and 1/4 cup splenda.), baking powder, baking soda, low-fat buttermilk, mashed ripe banana, canola oil, egg, vanilla, chopped walnuts (i use pecans)
    35 min, 11 ingredients
  • Blueberry Buttermilk Muffins
    flour, whole wheat flour, brown sugar, baking powder and
    6 More
    flour, whole wheat flour, brown sugar, baking powder, baking soda, fat-free buttermilk, egg whites, vanilla, blueberries, lemon , zest of
    15 min, 10 ingredients
  • Low-Fat Banana Buttermilk Muffins
    whole wheat flour, oatmeal, baking powder, baking soda and
    9 More
    whole wheat flour, oatmeal, baking powder, baking soda, ground cinnamon, nutmeg, sugar, unsweetened applesauce, egg substitute, buttermilk, bananas, ripe and mashed, vanilla
    25 min, 13 ingredients
  • Ham and Cheese Buttermilk Muffins
    flour, whole wheat flour, baking powder, baking soda and
    11 More
    flour, whole wheat flour, baking powder, baking soda, pepper, salt, cayenne pepper, egg substitute, fat-free buttermilk, oil, smart balance butter spread, melted, green onion, turkey ham, diced, reduced-fat cheddar cheese, bell pepper, diced
    35 min, 15 ingredients
  • Bran Muffins
    sugar, honey, all-bran cereal, water, buttermilk and
    7 More
    sugar, honey, all-bran cereal, water, buttermilk, whole wheat flour, baking soda, salt, eggs, raisins, vanilla, cinnamon
    35 min, 13 ingredients
  • Banana Oat Muffins
    rolled oats, buttermilk, whole wheat flour and
    10 More
    rolled oats, buttermilk, whole wheat flour, all purpose flour, baking powder, baking soda, ground cinnamon, salt, chopped walnuts, vegetable oil, egg, beaten, banana, vanilla
    13 ingredients
  • Oat Applesauce Muffins
    rolled oats, buttermilk, whole wheat flour, baking powder and
    4 More
    rolled oats, buttermilk, whole wheat flour, baking powder, baking soda, brown sugar, applesauce, egg
    40 min, 8 ingredients
  • Oat Applesauce Muffins
    rolled oats, buttermilk, whole wheat flour, baking powder and
    4 More
    rolled oats, buttermilk, whole wheat flour, baking powder, baking soda, brown sugar, applesauce, egg
    8 ingredients
  • Strawberry Oat Muffins
    quick-cooking oats, low-fat buttermilk, whole wheat flour and
    8 More
    quick-cooking oats, low-fat buttermilk, whole wheat flour, baking powder, baking soda, salt, egg, unsweetened applesauce, brown sugar, vanilla, chopped fresh strawberries
    25 min, 11 ingredients
  • Low Fat Banana Nut Muffins Low Fat Banana Nut Muffins
    vegetable oil, applesauce, egg, very ripe bananas and
    9 More
    vegetable oil, applesauce, egg, very ripe bananas, buttermilk, pecans, wheat bran, flax seed meal, whole wheat flour, baking soda, salt, splenda sugar substitute, sugar
    40 min, 13 ingredients
  • Maple Walnut Buttermilk Muffins Maple Walnut Buttermilk Muffins
    whole wheat pastry flour, white flour, baking powder and
    8 More
    whole wheat pastry flour, white flour, baking powder, baking soda, salt, ground cinnamon, eggs, buttermilk, maple syrup, sunflower oil, chopped walnuts (reserve 1 tbsp)
    30 min, 11 ingredients
  • Buttermilk, Bran and Blueberry Muffins (Anne Lindsay) Buttermilk, Bran and Blueberry Muffins (Anne Lindsay)
    wheat bran, whole wheat flour, sugar, baking powder and
    7 More
    wheat bran, whole wheat flour, sugar, baking powder, baking soda, eggs, nonfat milk, lemon juice, canola oil, molasses, blueberries
    11 ingredients
  • Berry Orange Oat Muffins Berry Orange Oat Muffins
    rolled oats, low-fat buttermilk, whole wheat flour and
    9 More
    rolled oats, low-fat buttermilk, whole wheat flour, baking powder, baking soda, cinnamon, orange, sugar, canola oil, egg, fresh blueberries, dried cranberries (optional)
    35 min, 12 ingredients




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