101526 carrot cake muffins with carrot and cauliflower Recipes

muffins, whole wheat flour, baking soda, sea salt, brown sugar, eggs, milk, applesauce, honey, olive oil, vanilla extract, cinnamon, nutmeg, all spice, fruit preserves (i like raspberry, my sister likes orange marmalade), cream cheese, (melted in microwave & blended with a few drops of vanilla)

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.

whole wheat flour (or use half white and whole wheat), baking soda, baking powder, cinnamon, nutmeg, ginger, brown sugar (or to taste, or can use splenda), egg, slightly beaten, oil, vanilla, nonfat milk (or use low-fat milk), crushed pineapple, well drained, grated carrots (squeeze out some of the moisture with hands), raisins

self-rising flour, egg, cinnamon, sour cream, splenda brown sugar blend (see note at bottom), butter, melted, pureed carrot (i use canned ), unsweetened crushed canned pineapple, drained, vanilla, walnuts, chopped, unsweetened dried shredded coconut

all-purpose flour, whole wheat flour, flax seed meal, brown sugar, baking powder, baking soda, salt, cinnamon, beaten eggs, applesauce, margarine, low-fat milk, crushed pineapple in juice, grated raw carrots, chopped walnuts (optional), raisins (optional)

baking powder, applesauce, white sugar, brown sugar, wheat flour, white flour, baking soda, cinnamon, nutmeg, salt, honey, carrot , graded, light soymilk, walnuts, raisins

grated carrot, minced pineapple, egg whites, fat free sour cream, low-fat vanilla soymilk, vanilla, whole wheat pastry flour, dark brown sugar, baking soda, baking powder, cinnamon, nutmeg

brown sugar, butter, softened, vanilla yogurt, pumpkin puree, eggs, orange juice, vanilla, carrots, grated, whole wheat flour, all-purpose flour, flax seed, baking powder, baking soda, cinnamon, allspice

carrots, scraped and cut into 2-inch pieces, cauliflower head , broken into flowerets, butter, all-purpose flour, chicken broth, whipping cream (i have substituted fat-free half and half successfully), swiss cheese, shredded and divided, green onions, chopped, dry mustard

cauliflower (2 lb.), carrots (1/2 lb.), butter, flour, milk, salt, pepper, nutmeg, shredded old cheddar cheese, shredded old cheddar cheese, whole wheat bread crumbs, melted butter

head cauliflower , cut in flowerettes, then cut vertically, thin slices, stalks celery, thinly sliced with leaves, carrots, grated, water, margarine, salt or 1 tsp substitute, evaporated milk, milk, frozen peas (optional), cheddar cheese

olive oil, white wine vinegar, frozen orange juice concentrate, thawed, aniseed, grated orange peel, honey, cauliflower (about 2 1/2 lb), separated into large florets, carrots (about 1 1/2 lb), peeled , cut on diagonal into 1/4-inch-thick slices, beets, peeled,each cut into 6 wedges, beet greens reserved, warm pita breads

spice cake mix, carrots, cooked and puree, crushed pineapple, drained, pineapple juice, low-fat cream cheese, softened, greek yogurt, powdered sugar, vanilla

shredded carrots, flour, sugar, crushed pineapple, eggs, oil, milk, cinnamon, baking soda

brown sugar, butter, softened, vanilla yogurt, pumpkin puree, eggs, orange juice, vanilla, carrots, grated, whole wheat flour, all-purpose flour, cold milled flax seed, baking powder, baking soda, cinnamon, allspice, cream cheese, powdered sugar, orange juice

flour, whole wheat flour, flax seed meal, brown sugar, baking powder, baking soda, salt, cinnamon, eggs, beaten, applesauce, smart balance butter spread, softened (smart balance 67% buttery spread) or 1/2 cup oil (smart balance omega oil), milk, pineapple, crushed (with juice), grated carrots, walnuts, chopped, raisins (optional)

seedless navel orange, quartered, orange juice (approx ), eggs, brown sugar, vegetable oil, vanilla, all purpose flour, cinnamon, baking powder, baking soda, ground nutmeg and salt, grated carrots, dried cranberries and chopped toasted pecans, shredded coconut, cream cheese drizzle (optional), cream cheese softened, icing sugar, vanilla

brown sugar, veg oil, eggs, almon extract, whole wheat flour, wheat germ, baking soda, salt, ground cinnamon, raisins, flaked coconut, grated carrots, chopped walnuts, crushed pineapple, drained, milk