59710 fat muffins don fat Recipes

  • 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
  • Low-Fat Carrot Cake Muffins (That Don't Taste Low-Fat!)
    whole wheat flour (or use half white and whole wheat) and
    13 More
    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
    35 min, 14 ingredients
  • Fat Free Honey Mustard Dressing
    fat-free mayonnaise or 1 1/4 cups fat-free miracle whip and
    6 More
    fat-free mayonnaise or 1 1/4 cups fat-free miracle whip, honey, prepared yellow mustard, cider vinegar, cayenne pepper, water, garlic clove, minced
    5 min, 7 ingredients
  • Fat-Free Italian-Balsamic Salad Dressing
    fat-free italian salad dressing, balsamic vinegar and
    4 More
    fat-free italian salad dressing, balsamic vinegar, sugar substitute, fresh ground black pepper, garlic powder, grated fat free parmesan , for sprinkling on salad
    5 min, 6 ingredients
  • Fat Free Sugar Free Soft Serve
    fat-free sugar-free instant chocolate pudding mix and
    3 More
    fat-free sugar-free instant chocolate pudding mix, nonfat milk, splenda sugar substitute, fat-free cool whip
    2 min, 4 ingredients
  • Fat Free Dip
    fat free sour cream, fat-free mayonnaise, chopped chives and
    2 More
    fat free sour cream, fat-free mayonnaise, chopped chives, worcestershire sauce, season salt
    1 hour 5 min, 5 ingredients
  • Fat Free Chocolate?
    fat-free cream cheese, cocoa
    3 ingredients
  • Fat Free Coconut Milk (For Recipes)
    fat-free half-and-half, coconut extract, cornstarch, sugar
    1 min, 4 ingredients
  • Fat Free Spinach Lazagna Fat Free Spinach Lazagna
    fat free cottage cheese, fat free ricotta cheese and
    4 More
    fat free cottage cheese, fat free ricotta cheese, fat free mozzarella cheese, whole wheat lasagna noodles, crushed tomatoes (classico spaghetti sauce - same cal content), frozen chopped spinach
    6 ingredients
  • Fat Free Key Lime Pie Fat Free Key Lime Pie
    fat free cream cheese, softened and
    4 More
    fat free cream cheese, softened, fat-free cool whip, refrigerated, crumbled fat free graham crackers, honey, water
    25 min, 5 ingredients
  • Fat-Free Cream Cheese Frosting Fat-Free Cream Cheese Frosting
    fat-free cream cheese, pink grapefruit juice and
    3 More
    fat-free cream cheese, pink grapefruit juice, cold fat-free milk, instant vanilla pudding mix, carton (8 oz) frozen fat-free whipped topping, thawed
    10 min, 5 ingredients
  • Fat Free Sugar Free Fruit Dip (But No One Will Ever Guess!) Fat Free Sugar Free Fruit Dip (But No One Will Ever Guess!)
    fat free sugar free yogurt (8 oz is fine too) and
    2 More
    fat free sugar free yogurt (8 oz is fine too), fat free cream cheese, splenda sugar substitute
    5 min, 3 ingredients
  • Fat Free Creamy Orange Salad Fat Free Creamy Orange Salad
    fat-free cool whip, fat-free cottage cheese and
    3 More
    fat-free cool whip, fat-free cottage cheese, crushed pineapple, mandarin orange sections, jello fat-free sugar-free orange gelatin
    4 hour 15 min, 5 ingredients
  • Fat Free Chicken Dip Fat Free Chicken Dip
    fat-free miracle whip, fat free cream cheese, softened and
    1 More
    fat-free miracle whip, fat free cream cheese, softened, cooked chicken, cubed
    10 min, 3 ingredients
  • Fat Free Vegetable Dip Fat Free Vegetable Dip
    fat-free ranch dressing mix, fat free sour cream
    2 min, 2 ingredients
  • Fat-Free Tartar Sauce Fat-Free Tartar Sauce
    fat-free plain yogurt, fat-free mayonnaise and
    5 More
    fat-free plain yogurt, fat-free mayonnaise, sweet pickle relish, drained, dried minced onion, dijon mustard, dried parsley flakes, drops hot pepper sauce
    5 min, 7 ingredients
  • Fat-Free Sugar-Free Jell-O Instant Chocolate Pudding Fat-Free Sugar-Free Jell-O Instant Chocolate Pudding
    fat-free sugar-free jell-o instant chocolate pudding and
    1 More
    fat-free sugar-free jell-o instant chocolate pudding, skim milk
    2 ingredients
  • Fat Free Chocolate Milkshake Fat Free Chocolate Milkshake
    fat-free chocolate pudding, skim milk
    2 min, 2 ingredients




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