1076 fat powder muffins 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
  • Pumpkin Muffins
    whole wheat pastry flour, baking powder, salt, baking soda and
    11 More
    whole wheat pastry flour, baking powder, salt, baking soda, ground cinnamon, ground nutmeg, unsweetened applesauce, canola oil, canned pumpkin, sugar, fat free egg substitute, non-fat powdered milk, water, walnuts, chopped fine
    35 min, 16 ingredients
  • Low-Fat Chocolate Muffins
    all-purpose flour, sugar, baking cocoa, baking powder and
    6 More
    all-purpose flour, sugar, baking cocoa, baking powder, baking soda, salt, non-fat vanilla yogurt, nonfat milk, vanilla extract, sugar (optional)
    25 min, 10 ingredients
  • Low Fat Blueberry Muffins
    flour, baking powder, salt, light margarine, soft and
    6 More
    flour, baking powder, salt, light margarine, soft, low calerie artificial sweetener, splenda, honey, eggs, vanilla, low-fat milk, blueberries
    40 min, 10 ingredients
  • Low Fat Blueberry Muffins
    all-purpose flour, all-purpose flour, baking powder and
    12 More
    all-purpose flour, all-purpose flour, baking powder, baking soda, salt, light brown sugar, unsalted butter, melted & cooled, fat-free buttermilk, grated lemon zest, fresh lemon juice, vanilla extract, frozen blueberries, granulated sugar, fresh lemon juice, water
    45 min, 15 ingredients
  • Flying Biscuit Cafe Low-fat Banana Muffins
    mashed ripe bananas, sugar, low-fat vanilla yogurt and
    7 More
    mashed ripe bananas, sugar, low-fat vanilla yogurt, unsalted butter, melted and cooled, vanilla extract, eggs, all-purpose flour, baking powder, baking soda, salt
    45 min, 10 ingredients
  • Krusteaz 1 Point Muffins Krusteaz 1 Point Muffins
    all bran extra fiber cereal, water, fat free muffin mix and
    2 More
    all bran extra fiber cereal, water, fat free muffin mix, baking powder, water
    20 min, 5 ingredients
  • Low-Fat Chocolate Muffins Low-Fat Chocolate Muffins
    king arthur unbleached all-purpose flour, sugar and
    8 More
    king arthur unbleached all-purpose flour, sugar, baking cocoa, baking powder, baking soda, salt, fat-free vanilla yogurt, fat-free milk, vanilla extract, sugar , optional
    25 min, 10 ingredients
  • High Fiber Easy Oat Muffins High Fiber Easy Oat Muffins
    oat bran, water, fat free muffin mix, baking powder and
    4 More
    oat bran, water, fat free muffin mix, baking powder, cinnamon, prunes, pears, pecans
    28 min, 8 ingredients
  • Very Low Fat Corn Muffins (0.5g) Very Low Fat Corn Muffins (0.5g)
    all-purpose flour, yellow cornmeal and
    7 More
    all-purpose flour, yellow cornmeal, splenda no calorie artificial sweetener (granulated ), granulated sugar, baking powder, salt, canned cream-style corn, fat-free liquid egg substitute (like egg beaters original), fat-free greek yogurt (fage total 0% is the best!)
    20 min, 9 ingredients
  • Low Fat Bran Muffins Low Fat Bran Muffins
    all-purpose flour, baking powder, baking soda, salt and
    10 More
    all-purpose flour, baking powder, baking soda, salt, cinnamon, brown sugar , packed, wheat bran, all-bran cereal (not flakes ), egg, molasses, vanilla, low-fat milk, water, plain yogurt
    28 min, 14 ingredients
  • Low Fat Banana Muffins Low Fat Banana Muffins
    egg whites, skim milk, plain fat-free yogurt and
    6 More
    egg whites, skim milk, plain fat-free yogurt, whole wheat flour, sugar, baking powder, low sodium salt, milk chocolate chips, bananas, mashed
    30 min, 9 ingredients
  • Low Fat Brownie Muffins Low Fat Brownie Muffins
    all-bran cereal (the thread kind as opposed to flakes) and
    3 More
    all-bran cereal (the thread kind as opposed to flakes), water, baking powder, low-fat brownie mix (approximate size)
    40 min, 4 ingredients
  • Low Fat Blueberry Muffins With Yogurt Low Fat Blueberry Muffins With Yogurt
    flour, whole wheat flour, wheat bran, white sugar and
    9 More
    flour, whole wheat flour, wheat bran, white sugar, baking powder, baking soda, salt, egg whites, lemon low fat yogurt, applesauce, canola oil, lemon zest, grated, blueberries
    35 min, 13 ingredients
  • Hg's Big Fat Blueberry Muffins - Ww Points = 2 Hg's Big Fat Blueberry Muffins - Ww Points = 2
    whole wheat flour, blueberries, light vanilla soymilk and
    9 More
    whole wheat flour, blueberries, light vanilla soymilk, sugar-free syrup, fat free egg substitute (like original egg beaters), splenda granular, splenda no calorie sweetener (granulated ), brown sugar (not packed), light butter, whipped, room temperature (or light buttery spread, room temperature), no-sugar-added applesauce (get mott s blueberry delight if you can find it!), baking powder, vanilla extract, salt
    32 min, 12 ingredients
  • Low Fat Zucchini Muffins (Made With Splenda and Honey) Low Fat Zucchini Muffins (Made With Splenda and Honey)
    reduced fat margarine and
    11 More
    reduced fat margarine, splenda granular (sugar substitute ), egg whites, zucchini, grated, unsweetened applesauce, honey, vanilla, flour, baking soda, baking powder, salt, cinnamon
    25 min, 12 ingredients
  • Savory Sourdough Curry Muffins Savory Sourdough Curry Muffins
    sourdough starter, egg, vegetable oil, water and
    12 More
    sourdough starter, egg, vegetable oil, water, low-fat powdered milk, flour, cornmeal, baking soda, sugar, salt, white onion, chopped, garlic powder, dill, black pepper, curry powder , i use a mild 1, might want to adjust if yours is strong, parmesan cheese (or feta or shredded cheddar)
    40 min, 16 ingredients
  • Ww Apple Peanut Butter Muffins Ww Apple Peanut Butter Muffins
    raisin bread , made into crumbs and
    9 More
    raisin bread , made into crumbs, non-fat powdered milk (just the powder, not mixed with water), baking powder, cinnamon, brown sugar, raisins, apples, cored and grated, eggs, beaten, vanilla, crunchy peanut butter
    45 min, 10 ingredients




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