56505 fig muffin top cookies Recipes

unsalted butter, whole milk, whole large egg, vanilla, all-purpose flour, sugar, baking powder, salt, fresh blueberries (12 oz), cold unsalted butter, cut into bits, all-purpose flour, sugar, special equipment : 2 muffin-top pans, each with 6 (4- by 1/2-inch) muffin-top cups (1/2-cup capacity)*; or regular muffin pans

eggs, at room temperature, vanilla extract, all-purpose flour, sugar, lemon zest, salt, unsalted butter, room temperature, dried mission figs , stems discarded, raisins, honey, orange juice, ground cinnamon, grated lemon zest, walnuts, chopped, egg, beaten to blend

cookies, moist supreme dark chocolate cake mix, melted butter, egg, slightly beaten, fluffy white frosting (it must be the whipped fluffy kind), top cookie chocolate frosting, powdered sugar, melted butter, more of cocoa (depending on how chocolate-y you like it), vanilla extract, half-and-half , to make it spreadable

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.

all-purpose flour or 2 1/2 cups whole wheat pastry flour, baking powder, ground cinnamon, baking soda, salt, eggs, lightly beaten, buttermilk, brown sugar, melted butter, dried fig, chopped

fig preserves, shortening, eggs, white sugar, all-purpose flour, vanilla extract, baking soda, baking powder

brown sugar, butter, melted, eggs, chopped dried figs, sweetened dried cranberries, vanilla extract, all-purpose flour (about 1 cup), whole-wheat flour (about 1/2 cup), unprocessed bran, baking soda, ground cinnamon, ground allspice, sliced almonds, granulated sugar

brown sugar, butter, melted, eggs, chopped dried figs, sweetened dried cranberries, vanilla extract, all-purpose flour (about 4 1/2 oz), whole wheat flour (about 2 1/3 oz), unprocessed bran (about 1 oz), baking soda, ground cinnamon, ground allspice, sliced almonds, granulated sugar

ground almonds (almond meal), sugar, eggs, pure almond essence, tablspoon amaretto liqueur (optional), icing sugar for dusting the top of the cookie, almonds or pistachios for tops cookie

figs (fig preserves), shortening, eggs, white sugar, all-purpose flour, vanilla, baking soda, baking powder

brown sugar , packed, butter, melted, eggs, dried fig, finely chopped, dried sweetened cranberries, vanilla extract, all-purpose flour, whole wheat flour, natural bran, baking soda, cinnamon, allspice, sliced almonds, sugar

cookies, softened butter, shortening, such as crisco, brown sugar, white sugar, baking powder, baking soda, salt, egg, half-and-half or whipping cream, vanilla extract, flour, chopped pecans, divided, brown sugar, butter (use the real thing for this), half-and-half or whipping cream, powdered sugar

cuccidati (italian fig and date bar cookies), margarine, granulated sugar, eggs, rind of 1 orange, orange juice, flour, baking powder, vanilla extract, string of figs, raisins, brown sugar, walnuts, dates, orange, cinnamon, whiskey, black pepper, water, powdered sugar, butter, orange juice, preheat oven to 375 degrees f., crust: in large bowl, cream together first 3 ingredients. add orange juice and orange rind. in separate bowl, combine flour and baking powder. add to creamed mixture along with vanilla., filling: prepare several days ahead of time. in a food grinder , grind figs and raisins. in large saucepan, simmer raisins and figs with brown sugar and water for 15 minutes. grind walnuts, dates, and orange. stir into hot mixture along with cinnamon, black pepper, and whiskey. remove from stove, mix well, cover, and let mellow for 3 days., roll dough into 3-inch wide strips on pastry cloth. lay filling down the center and wrap dough to form a long sausage-like" cookie. roll back and forth until crust seems very thin. cut in diagonal about every 1 1/2 inches. place on cookie sheet close together and bake for 10-13 minutes. cookies should be barely brown. cool and store in tins 5 days, then frost., frosting: in medium bowl, mix together margarine and powdered sugar until well blended. add enough juice to make a thick glaze. top cookies with a thin coat. let frosting dry a couple of hours then store in tins as follows., store : line tins with foil, place a layer of cookies, then a layer of wax paper (not plastic wrap). keep repeating, ending with foil and then the lid.

tawny port, chopped dried calimyrna figs, vanilla wafer cookies, hazelnut, toasted (about 5 oz), unsalted butter, melted, cream cheese, room temperature, sugar, eggs, frangelico (hazelnut liqueur), vanilla extract, grated orange peel, sour cream, orange, dried figs, hazelnuts, tawny port, sugar, water, cornstarch

soft fresh goat cheese, crumbled (neufch) or 3/4 cup reduced-fat cream cheese (neufch), honey, fresh lemon zest, grated, vanilla extract, divided, white whole wheat flour, baking powder, baking soda, salt, eggs, egg white, dark brown sugar , packed, low-fat buttermilk or 1 cup fat-free buttermilk, extra virgin olive oil, dried figs, chopped, turbinado sugar or 3 tbsp granulated sugar

flour, baking powder, sugar, all-bran cereal (bran flake cereal), orange juice, egg, oil, fig (chopped ), orange rind

fresh figs, finely chopped, all-purpose flour, divided, sugar, baking powder, salt, milk, egg, beaten, butter or margarine, melted

butter , for greasing the baking dish, all-purpose flour, almond flour, baking powder, fine salt, baking soda, sugar, unsalted butter, cut into 1/2-inch pieces, at room temperature, egg, at room temperature, heavy cream, pure vanilla extract, dried mission figs, stemmed (14 oz), fresh orange juice, pure vanilla extract, zest of 1 medium orange, unsalted chunky almond butter, at room temperature, sliced almonds, toasted , see cook s note, all-purpose flour , for dusting