15557 diabetes blackberry muffins Recipes

  • Oatmeal Blackberry Muffins
    flour, rolled oats, brown sugar, baking powder and
    7 More
    flour, rolled oats, brown sugar, baking powder, baking soda, salt, milk, applesauce (or oil), vanilla, egg, beaten, blackberries, chopped (juice too)
    35 min, 11 ingredients
  • Fresh Blackberry Muffins
    unsalted butter, room temperature, sugar and
    7 More
    unsalted butter, room temperature, sugar, eggs, room temperature, all-purpose flour, baking powder, salt, milk, fresh blackberries, sugar
    55 min, 9 ingredients
  • Blackberry Buttermilk Panna Cottas with Blackberry Compote
    blackberries (about 3 cups), well-shaken buttermilk and
    10 More
    blackberries (about 3 cups), well-shaken buttermilk, unflavored gelatin (from two 1/4-oz envelopes), water, heavy cream, sugar, blackberry syrup, store-bought or homemade (see cooks note, below), water, creme de cassis, sugar, fresh lemon juice, blackberries (about 2 cups)
    8 hour 30 min, 12 ingredients
  • Blackberry Wine Sorbet
    blackberry wine, sugar, fresh lime juice and
    6 More
    blackberry wine, sugar, fresh lime juice, fresh blackberries, fresh blueberries, fresh raspberries, sugar, blackberry wine, lime zest
    9 ingredients
  • Blackberry Granita
    blackberries (about 18 oz), sugar and
    10 More
    blackberries (about 18 oz), sugar, creme de cassis (black-currant liqueur; optional), fresh lemon juice, kosher salt, mascarpone, heavy cream, sugar, fresh lemon juice, vanilla extract, grated lemon zest plus more for garnish, blackberries (about 6 oz), cut in half crosswise
    12 ingredients
  • Blackberry Parfaits
    blackberry all-fruit spread, amaretto, vanilla extract and
    9 More
    blackberry all-fruit spread, amaretto, vanilla extract, sugar, all-purpose flour, cornstarch, salt, low-fat milk, egg, unsalted butter, almond extract, frozen blackberries, thawed
    3 hour 15 min, 12 ingredients
  • Blackberry and Raspberry Sorbet
    blackberries or 6 cups black currants (fresh or frozen) and
    5 More
    blackberries or 6 cups black currants (fresh or frozen), raspberries (fresh or frozen ), water, sugar, fresh lemon juice, egg whites
    1 hour , 6 ingredients
  • Blackberry Parfaits
    blackberry all-fruit spread, amaretto liqueur and
    10 More
    blackberry all-fruit spread, amaretto liqueur, vanilla extract, sugar, all-purpose flour, cornstarch, salt, low-fat milk (1 %), egg, unsalted butter, almond extract, frozen blackberries, thawed
    25 min, 12 ingredients
  • Blackberry Fool
    blackberries, cooking apples, peeled and sliced, sugar and
    7 More
    blackberries, cooking apples, peeled and sliced, sugar, milk, all-purpose flour, cornstarch, egg yolks, cream, blackberries, fresh mint
    30 min, 10 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
  • Blackberry Syrup
    blackberry juice, white sugar, powdered pectin (optional)
    3 ingredients
  • Blackberry Pie IV
    blackberries, white sugar, tapioca, butter and
    1 More
    blackberries, white sugar, tapioca, butter, recipe pastry for a 9 inch double crust pie
    40 min, 5 ingredients
  • Blackberry BBQ Sauce
    blackberry preserves, ketchup, brown sugar, cayenne pepper and
    2 More
    blackberry preserves, ketchup, brown sugar, cayenne pepper, mustard powder, red wine vinegar
    10 min, 6 ingredients
  • Buttermilk Blackberry Muffins Buttermilk Blackberry Muffins
    flour, oats, brown sugar, baking powder, salt, baking soda and
    4 More
    flour, oats, brown sugar, baking powder, salt, baking soda, buttermilk, beaten egg, vegetable oil, blackberries
    20 min, 10 ingredients
  • Better for You Blackberry Muffins--Whole Grain Better for You Blackberry Muffins--Whole Grain
    whole wheat flour, quick oats, baking powder, honey and
    7 More
    whole wheat flour, quick oats, baking powder, honey, raisins, blackberries, water, oil, eggs (or egg substitute equal to 3 ), chopped pecans, wheat germ (optional)
    45 min, 11 ingredients
  • Blackberry  Microwave Muffins Blackberry Microwave Muffins
    blackberry, white flour, whole wheat flour, skim milk and
    5 More
    blackberry, white flour, whole wheat flour, skim milk, sugar substitute, banana, mashed, baking powder, vanilla extract, salt
    17 min, 9 ingredients
  • Blackberry Gin Fizz Float (Sunny Anderson) Blackberry Gin Fizz Float (Sunny Anderson)
    blackberries, sugar, water, roughly chopped mint leaves and
    5 More
    blackberries, sugar, water, roughly chopped mint leaves, gin, fresh lime juice, ice , for serving, ginger ale, blackberry sorbet or vanilla ice cream
    18 min, 9 ingredients
  • Blackberry Yogurt Cake Blackberry Yogurt Cake
    blackberry yogurt, flour, baking powder, oil and
    4 More
    blackberry yogurt, flour, baking powder, oil, granulated sugar, vanilla extract, eggs, blackberry preserves
    45 min, 8 ingredients




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