14599 ina garten crunch muffins Recipes

all-purpose flour, sugar, baking powder, baking soda, salt, unsalted butter, melted and cooled, extra-large eggs, whole milk, pure vanilla extract, mashed ripe bananas (2 bananas), diced ripe bananas (1 banana), diced walnuts, granola, sweetened shredded coconut, dried banana chips , granola, or shredded coconut, optional

apple crunch muffins, flour, sugar, baking powder, cinnamon, salt, egg, dry milk, oil, coarsely shredded unpeeled apple 1/3 cup. packed brown sugar, chopped walnuts

flour, baking powder, salt, egg, slightly beaten, milk, brown sugar, vegetable oil, post banana nut crunch cereal, mashed ripe banana, post banana nut crunch cereal, lightly crushed, brown sugar, ground cinnamon, melted butter

all-purpose flour, sugar, baking powder, salt, egg, vegetable oil, low-fat milk, orange juice, orange oil or 1/2 tsp grated orange peel, dried sweetened cranberries (chopped , for a slightly tarter muffin) or 1 cup fresh cranberries (chopped, for a slightly tarter muffin) or 1 cup frozen cranberries (chopped, for a slightly tarter muffin), chopped walnuts or 1/4 cup pecans, brown sugar , firmly packed, cinnamon

pillsbury nut quick bread mix (pillsbury nut quick bread & muffin mix), unsweetened cocoa, instant coffee granules, toffee pieces, semi-sweet chocolate chips, buttermilk, oil, eggs

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.

fresh raspberries, freshly squeezed lime juice, ice cold water, simple syrup (see note ), or to taste, orange flavored vodka, triple sec, lime slice, for garnish, a viewer , who may not be a professional cook, provided this recipe. the food network kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

sweet potatoes, peeled, olive oil, light brown sugar, kosher salt, plus extra for sprinkling, fresh ground black pepper

frozen cooked shrimp, thawed (i used 2 50-70 per lb bags from costco), mayonnaise, dijon mustard, white wine vinegar, kosher salt, fresh ground black pepper, fresh dill, minced, red onion, minced, celery, minced

zucchini , cut into 1/4 inch slices, red onion , cut in half lengthwise and sliced, garlic, minced, olive oil, kosher salt, fresh ground pepper, red bell peppers, halved, cored, and seeded, yellow bell peppers, halved, cored, and seeded, eggplant, unpeeled , cut into 1/4 -inch slices (1 1/2 lb), freshly grated parmesan cheese

plain flour, yellow cornmeal, sugar, baking powder, kosher salt, milk, extra large eggs, lightly beaten, unsalted butter, melted (plus extra to grease the pan), aged extra-sharp cheddar cheese, grated, divided, scallion, chopped (white and green parts, plus extra for garnish , 3 scallions), fresh jalapenos, seeded and minced

whole chicken breasts, bone-in, skin-on (split ), olive oil, kosher salt, fresh ground black pepper, chicken stock, preferably homemade, chicken bouillon cubes, unsalted butter, yellow onions, chopped (2 onions), all-purpose flour, heavy cream, diced carrots, blanched for 2 minutes, frozen peas (2 cups), frozen small whole onions, minced fresh parsley leaves, all-purpose flour, kosher salt, baking powder, vegetable shortening, cold unsalted butter, diced, ice water, egg, beaten with, water , for egg wash, flaked sea salt, black pepper

french green lentil (or brown ), yellow onions, diced small (3 large onions), leeks, white part only, diced small (2-3 leeks-if i don tsp have i use scallions-about 8, the green and white parts-could also use shallots), red bell pepper, diced small (optional), minced garlic (3 cloves), good olive oil, plus additional for drizzling on top, kosher salt (if you use regular salt, use less, about 1 1/2 tsp), freshly ground black pepper (go easy at first-you can always add more, but you cant take it away), minced fresh thyme leave (or 1 tsp dried ), ground cumin (some like to use curry powder or chili powder for a change), diced celery (8 stalks ), diced carrots (4 to 6 carrots), vegetable stock, tomato paste, bay leaf, red wine vinegar (or red wine), freshly grated parmesan cheese

kosher salt, minced fresh rosemary, thyme, crushed, garlic cloves, minced, dijon mustard, balsamic vinegar, racks of lamb , frenched (see below)

whole chicken breasts, bone-in, skin-on, olive oil, kosher salt , to taste, fresh ground black pepper , to taste, mayonnaise, dry white wine, major grey s chutney, curry powder, diced celery (2 large stalks ), green onion, chopped, white and green parts (about 2 onions), raisins, whole roasted salted cashews

red potatoes, salt, to taste (kosher ), pepper, to taste (freshly ground ), mayonnaise, buttermilk (or white wine), mustard, dijon, mustard , whole grain, fresh dill, chopped, celery, medium- diced, red onion, small-diced

wheatberries , hard winter, kosher salt, red onion, finely diced, olive oil, divided, balsamic vinegar, scallions, minced, white and green parts, red bell pepper, small diced, carrot, small diced, fresh ground black pepper

tuna steaks, cut 1-inch thick, olive oil, kosher salt, fresh coarse ground black pepper, limes , zest grated, wasabi powder, lime juice or 6 tbsp lemon juice, soy sauce , go with less if using nama shoyu, tabasco sauce, ripe avocado, medium diced, red onion, small diced, minced scallion