43 cheese muffin cakes Recipes

  • Blueberry Cream Cheese Muffins
    cake flour, granulated sugar, baking powder, baking soda and
    9 More
    cake flour, granulated sugar, baking powder, baking soda, salt, cream cheese, cut in cubes, lemon juice, vanilla extract, whole eggs, melted butter, hot , about 175, milk, blueberries, paper baking cups
    45 min, 13 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
  • Cream Cheese Coffee Cake Muffins
    flour, sugar, sugar, butter, baking powder, baking soda and
    6 More
    flour, sugar, sugar, butter, baking powder, baking soda, salt, sour cream, egg, egg, almond extract, cream cheese (room temperature )
    40 min, 12 ingredients
  • Cream Cheese and Chocolate Muffin Cakes
    cream cheese, egg, sugar, semi-sweet chocolate chips and
    9 More
    cream cheese, egg, sugar, semi-sweet chocolate chips, flour, sugar, baking cocoa, baking soda, salt, water, vegetable oil, vinegar, vanilla
    45 min, 13 ingredients
  • Cream Cheese And Fruit Filled Spice Cake Muffins
    muffins, whole wheat flour, baking soda, sea salt and
    13 More
    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)
    25 min, 17 ingredients
  • Cheese Cake
    cream cheese fat free, eggs, vanilla and
    2 More
    cream cheese fat free, eggs, vanilla, white sugar or equiv of sugar substitute, honey graham cracker , crumbs (1 tsp per muffin cup)
    5 ingredients
  • Frosted Pumpkin Muffins
    cake mix, canned pumpkin, eggs, water, pumpkin pie spice and
    3 More
    cake mix, canned pumpkin, eggs, water, pumpkin pie spice, baking soda, cream cheese frosting, chopped pecans , optional
    40 min, 8 ingredients
  • Rosemary-Asiago Muffins (Low Fat)
    cake flour , sifted, sugar, baking powder, baking soda and
    5 More
    cake flour , sifted, sugar, baking powder, baking soda, salt, fresh rosemary leaves, chopped, extra virgin olive oil, nonfat plain yogurt , stirred, asiago cheese, grated
    30 min, 9 ingredients
  • Corn, Cheddar, and Sun-Dried Tomato Muffins
    cake flour (not self-rising), yellow cornmeal and
    11 More
    cake flour (not self-rising), yellow cornmeal, baking powder, sugar, salt, fresh ground black pepper, grated sharp white cheddar cheese (1-1/2 cups), chopped rehydrated sun-dried tomato (soak them in warm water), sliced scallion, warmed whole milk, unsalted butter, melted and cooled, vegetable oil, egg
    35 min, 13 ingredients
  • Green Chili Corn Muffins
    corn bread/muffin mix, yellow cake mix, eggs, milk, water and
    3 More
    corn bread/muffin mix, yellow cake mix, eggs, milk, water, canola oil, chopped green chilies, drained, shredded cheddar cheese, divided
    35 min, 8 ingredients
  • Crabby Cheese Cakes
    crab, drained, cream cheese, at room temp and
    2 More
    crab, drained, cream cheese, at room temp, english muffins, split, cheddar cheese, shredded
    15 min, 4 ingredients
  • Turkey Chipotle Chili with Pepper Jack Cheese Corn Cake Toppers (Rachael Ray) Turkey Chipotle Chili with Pepper Jack Cheese Corn Cake Toppers (Rachael Ray)
    extra-virgin olive oil , corn oil or vegetable oil and
    13 More
    extra-virgin olive oil , corn oil or vegetable oil, ground turkey breast, onion, chopped, garlic, chopped, chili powder , a palm full, chipotles in adobo, chopped , found on spanish/mexican foods aisle or, 1/2 cup hot chipotle salsa may be substituted, salt, mexican beer, chicken stock, chopped stewed tomatoes, red kidney beans, drained, corn muffin mix (recommended : jiffy mix) prepared to directions on box for corn cakes, shredded pepper jack cheese , 8 oz, butter
    30 min, 14 ingredients
  • Turkey Chipotle Chili With Pepper Jack Cheese Corn Cake Toppers Turkey Chipotle Chili With Pepper Jack Cheese Corn Cake Toppers
    extra virgin olive oil, ground turkey breast and
    14 More
    extra virgin olive oil, ground turkey breast, onion, chopped, garlic cloves, chopped, chili powder, chipotle chiles in adobo, chopped, salt , to taste, mexican beer, chicken stock, chopped stewed tomatoes, black beans, drained, corn muffin mix (such as jiffy mix), egg, milk, shredded monterey jack pepper cheese, butter
    25 min, 16 ingredients
  • Green Chili Corn Muffins Green Chili Corn Muffins
    jiffy corn muffin mix, jiffy yellow cake mix and
    6 More
    jiffy corn muffin mix, jiffy yellow cake mix, diced green chilies, drained, eggs, beaten, milk, water, vegetable oil, cheddar cheese, shredded
    27 min, 8 ingredients
  • Green Chili Corn Muffins Green Chili Corn Muffins
    cornbread-muffin mix, yellow cake mix, eggs, milk, water and
    3 More
    cornbread-muffin mix, yellow cake mix, eggs, milk, water, vegetable oil, green chilies, chopped and drained, cheddar cheese, shredded
    20 min, 8 ingredients
  • Healthy Twist Carrot Cake Muffins Healthy Twist Carrot Cake Muffins
    spice cake mix, carrots, cooked and puree and
    7 More
    spice cake mix, carrots, cooked and puree, crushed pineapple, drained, pineapple juice, low-fat cream cheese, softened, greek yogurt, powdered sugar, vanilla
    20 min, 9 ingredients
  • Tuna Cakes in a Muffin Pan Tuna Cakes in a Muffin Pan
    potatoes, peeled (raw weight), tuna, water and
    8 More
    potatoes, peeled (raw weight), tuna, water, spring onion, finely chopped, mayonnaise, ricotta cheese, fish sauce, old bay seasoning, fresh ground black pepper , to taste, eggs, beaten, mozzarella cheese, grated
    40 min, 11 ingredients
  • Cranberry Carrot Cake Muffins Cranberry Carrot Cake Muffins
    seedless navel orange, quartered, orange juice (approx ) and
    16 More
    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
    30 min, 18 ingredients




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