33385 easiest cal any fruit muffin Recipes

  • Fruit Dip
    marshmallow cream, any fruit, cream cheese
    35 min, 3 ingredients
  • Healthy Muffins
    brown sugar, wheat flour, oat bran, oats, cinnamon and
    7 More
    brown sugar, wheat flour, oat bran, oats, cinnamon, baking powder, baking soda, blueberries (fruit of choice or any fruit is great and frozen work well), non-fat powdered milk, milk, nonfat plain yogurt, egg white
    30 min, 12 ingredients
  • Quick-N-Easy Fruit Dip
    philadelphia cream cheese, marshmallow creme and
    1 More
    philadelphia cream cheese, marshmallow creme, cantaloupe (or any fruit to your liking) or honeydews (or any fruit to your liking) or pineapple (or any fruit to your liking) or strawberries (or any fruit to your liking) or watermelon, cubed (or any fruit to your liking)
    15 min, 3 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
  • Diana's Awesome Oatmeal Muffins
    rolled oats and
    6 More
    rolled oats, cold coffee or 2 cups cold milk or 2 cups juice or 2 cups cold tea (anything! cold doesn tsp mean refrigerated, it just means not hot), applesauce or 1 cup pumpkin puree or 2 smooshed bananas (any fruit pulp), salt, baking powder, baking soda, flour
    45 min, 7 ingredients
  • Fresh Fruit Medley with Mango and Honey Yoghurt
    fresh fruit (strawberries, grapes, kiwifruit, passionfrui... and
    3 More
    fresh fruit (strawberries, grapes, kiwifruit, passionfruit or any fruit in season), fresh mango (or tin if fresh arn tsp available), plain yogurt (low fat is fine ), honey
    15 min, 4 ingredients
  • Fruit Fly/Gnat Trap
    fruit (or a piece of peel, any type), plastic wrap
    5 min, 2 ingredients
  • Strudel - Any Fruit
    batch puff pastry (#451679 or store bought-use 2 sheets ) and
    8 More
    batch puff pastry (#451679 or store bought-use 2 sheets ), butter, fruit (be creative, use seasonal), brown sugar (white could be used if better with that fruit), orange zest (lemon or lime good), nuts (wal , pecans, almonds, pistachio, etc), sugar, milk, vanilla extract
    25 min, 9 ingredients
  • Any Fruit Streusel Cupcakes Any Fruit Streusel Cupcakes
    all-purpose flour, granulated sugar, butter, baking powder and
    6 More
    all-purpose flour, granulated sugar, butter, baking powder, baking soda, buttermilk, egg, vanilla extract, frozen fruit (your choice ), brown sugar (or sweetened to taste) or 2 tbsp white sugar (or sweetened to taste)
    45 min, 10 ingredients
  • Whole Wheat and Fruit Muffins Whole Wheat and Fruit Muffins
    whole wheat flour, white pastry flour, oatmeal and
    7 More
    whole wheat flour, white pastry flour, oatmeal, brown sugar (slightly packed), baking powder, baking soda, eggs, buttermilk, light extra virgin olive oil, berries (juicy types of fruit) or 1 1/2-2 cups fruit (juicy types of fruit)
    50 min, 10 ingredients
  • Rhubarb (Or Other Fruit) Muffins Rhubarb (Or Other Fruit) Muffins
    all-purpose flour, baking powder, salt, white sugar and
    6 More
    all-purpose flour, baking powder, salt, white sugar, brown sugar, egg, milk, oil, almond extract, rhubarb, diced (or other fruit)
    45 min, 10 ingredients
  • Pineapple And Passion Fruit Muffins Pineapple And Passion Fruit Muffins
    margarine, sugar, vanilla yogurt, eggs and
    5 More
    margarine, sugar, vanilla yogurt, eggs, crushed canned pineapple, grated lemon rind and juice of 1 lemon, fresh passion fruit pulp, self-rising flour, preheat oven to 350. blend margarine and sugar together then bean in yogurt and eggs. add pulp, pineapple and lemon and mix well. fold in the flour and spoon into tins. bake for 30 minutes.
    30 min, 9 ingredients
  • Lynn's Versatile Bran Muffins Lynn's Versatile Bran Muffins
    shortening or 1/4 cup butter or 1/4 cup oil, brown sugar and
    9 More
    shortening or 1/4 cup butter or 1/4 cup oil, brown sugar, molasses (i use a bit more), eggs, milk (i use soya ), flour (i use whole wheat ), baking powder, baking soda, salt (i use 1/4), wheat bran (i use a mixtrue of wheat & oat bran), raisins (any fruit or fruit & nut mixture ( i like blueberry & cranberry)
    30 min, 11 ingredients
  • Slim Cat's Grand and Crazy Muffins (Fruity, Super-Moist, Low-Fat Slim Cat's Grand and Crazy Muffins (Fruity, Super-Moist, Low-Fat
    all-purpose flour and
    12 More
    all-purpose flour, baking soda (or 2 cups self-raising flour), salt, white sugar (use less to lower calorie content), bananas, mashed, raisins, fat-free apricot yogurt, skim milk (optional), egg (use white to lower calories), applesauce, any fruit, you like , pumpkin, prune, anything, satisfaction guaranteed, golden granulated sugar, all-purpose flour
    35 min, 13 ingredients
  • Tropical Muffins Tropical Muffins
    all purpose flour, sugar, eggs, whole milk and
    13 More
    all purpose flour, sugar, eggs, whole milk, shredded coconut, diced peaches, pineapple tidbits, pecan pieces (any nuts will work), juice from any fruit, melted butter, vanilla, salt (optional), baking powder, light brown sugar, white sugar, chopped nuts
    20 min, 17 ingredients
  • Fruit and Yogurt Smoothy Fruit and Yogurt Smoothy
    any flavor yogurt, ice cubes, milk and
    1 More
    any flavor yogurt, ice cubes, milk, peaches (or any other fruit)
    8 min, 4 ingredients
  • Easy  - Any Fruit Cobbler Easy - Any Fruit Cobbler
    margarine, chopped fruit, any kind, milk, sugar and
    3 More
    margarine, chopped fruit, any kind, milk, sugar, baking powder, flour, salt
    46 min, 7 ingredients
  • Yogurt, Cereal, and Fruit Mix Yogurt, Cereal, and Fruit Mix
    yogurt (any type , whatever flavor you like) and
    2 More
    yogurt (any type , whatever flavor you like), shredded wheat cereal, apple, diced (or use any fruit you want)
    2 min, 3 ingredients




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