112132 cake muffins cinnamon glaze easter 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.

stand time 30 min, pumpkin cake with buttered rum glaze, sweet butter, imperial sugar or dixie crystals dark brown sugar, pumpkin puree, eggs, flour, baking soda, baking powder, salt, cinnamon, nutmeg, allspice, ginger, sour cream, chopped nuts (walnuts or pecans), buttered rum glaze, butter, imperial sugar or dixie crystals extra fine granulated sugar, imperial sugar or dixie crystals dark brown sugar, dark rum, orange juice, heavy cream

brown sugar (firmly packed), peach halves (7 to 8 halves), thoroughly drained and patted dry, maraschino cherries, drained, patted dry, and cut in half, cake, yellow cake mix with pudding, vanilla instant pudding mix, fresh orange juice (2 to 3 large oranges - zest before juicing), oil, peach schnapps, grated orange peel zest (use a microplane), eggs, sauce, melted butter, peach schnapps, cinnamon, glaze, powdered sugar, heavy cream or milk, peach schnapps

all-purpose flour, ground cinnamon, ground nutmeg, baking soda, ground chipotle pepper, ground ginger, ground white pepper, salt, cooking oil, sugar, eggs, vanilla, sweet-tart apples peeled, cored, and diced (3 cups), chopped pecans, toasted, spicy caramel glaze (see below )

active dry yeast, warm water (105o to 115o), granulated sugar, bread flour, divided, salt, baking soda, cooked mashed sweet potato, egg, lightly beaten, buttermilk, granulated sugar, butter, melted, orange zest, granulated sugar, brown sugar, ground cinnamon, butter, melted, caramel glaze

cake flour, baking powder, salt, white sugar, butter, milk, vanilla extract, egg whites

butter, brown sugar, granulated sugar, hazelnut extract or 1 tsp almond extract, vanilla extract, eggs, flour, baking soda, salt, white chocolate chips, dark chocolate chips or 1 cup semi-sweet chocolate chips, bacon, cooked and crumbled (about 2 cups), bacon, cooked in whole strips, powdered sugar , for the maple glaze, maple extract , for the maple glaze, vanilla extract , for the maple glaze, cinnamon , for the maple glaze

white cake mix, (as well as the other ingredients listed on the cake box to prepare the cake), milk, vanilla extract, betty crocker fluffy white frosting mix, marshmallows, pink sugar, m iniature & baking bits, (see description. any s all candy will do- but you need blue and pink pieces), chocolate sprinkles

butter, at room temperature, sugar, eggs, lightly beaten, plain yogurt, buttermilk (or additional 1/3 cup yogurt), flour, baking powder, baking soda, cinnamon, freshly grated lemon rind, walnuts, toasted and finely chopped, water, sugar, cinnamon stick (or 1/2 tsp ground ), fresh lemon juice, ground allspice

brown sugar , packed, flour, cinnamon, nuts, finely chopped, melted butter (no substitues please), mix filling in a medium bowl, using a fork, and set aside., muffins, all-purpose flour, baking powder, sugar, salt, shortening, milk, beaten egg

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

whole wheat flour, old fashioned oats, oat bran, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, allspice, applesauce, canned pumpkin, canola oil (or melted butter, yum!), eggs, vanilla extract, date sugar (sucanat or brown sugar can be used in place of the but will make the muffins slightly swe), chopped pecans (or nut of choice) (optional), butter, cinnamon, vanilla, sugar, milk

dry yeast, lukewarm water, yellow cake mix, all purpose flour, eggs, oil, salt, all purpose flour, soft butter, sugar and cinnamon, glaze, powdered sugar, butter melted, vanilla, milk

sugar, all-purpose flour, baking soda, salt, ground nutmeg, ground cinnamon, ground allspice, vegetable oil, eggs, buttermilk, vanilla extract, prunes diced, chopped pecans, glaze, granulated sugar, buttermilk, butter melted, vanilla, corn syrup

brown sugar, chopped toasted almonds, old-fashioned oats, instant espresso powder or instant coffee powder, ground cinnamon, chilled unsalted butter , cut into pieces, cake flour, baking powder, whole almonds, toasted, unsalted butter, room temperature, almond paste, sugar, almond extract, milk, egg whites, room temperature, powdered sugar , sifted, whipping cream, instant espresso powder or instant coffee powder, toasted sliced almonds

all-purpose flour, baking soda, salt, ground nutmeg, ground cinnamon, pumpkin pie spice, shortening, eggs, light brown sugar, white sugar, pumpkin puree, vanilla, chopped pecans (optional), buttermilk, light corn syrup, baking soda, sugar, butter, vanilla, ground cinnamon

unsalted butter, softened, sugar, egg yolks, rum (or 1/4 tsp extract mixed with 1 tbsp water), vanilla, cake flour, baking powder, ground nutmeg, ground cinnamon, salt, eggnog, powdered sugar, milk, rum or 1/8 tsp extract, vanilla, sliced almonds

egg, buttermilk, oil, sugar, apples, peel , core and grate, grated orange peel, chopped pecans, whole wheat flour, baking powder, cinnamon, orange juice, lemon juice, powdered sugar (sifted), fine grated orange peel