40322 isaiah pumpkin muffins topping Recipes

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, white sugar, salt, baking soda, allspice, eggs, vegetable oil, pumpkin puree, orange juice, vanilla extract, white chocolate chips (optional), dried cranberries, brown sugar, for topping

all-purpose flour, whole wheat flour, granulated sugar, baking powder, baking soda, cinnamon, salt, pumpkin, low-fat sour cream, low-fat milk, unsweetened applesauce, vanilla extract, egg, egg white, brown sugar, flour, butter

all-purpose flour, rolled oats, baking powder, shredded lemon peel, ground cinnamon, baking soda, ground allspice, salt, beaten eggs or 1 egg substitute, milk or 3/4 cup soy, canned pumpkin, brown sugar, cooking oil or 1/4 cup applesauce

all-purpose flour, baking powder, salt, cinnamon, ground ginger, nutmeg, unsalted butter, at room temperature, brown sugar, egg, canola oil, milk (i use 1% low-fat ), pumpkin puree (not pumpkin pie filling), pumpkin seeds

egg, pumpkin , not pie mix, vanilla extract, milk, whole wheat flour, white flour, baking soda, baking powder, salt, cinnamon, pumpkin pie spice

grill seasoning (recommended: montreal seasoning by mccormick ) 3 palm fulls, ground cumin , a palm full, smoked sweet paprika , a palm full, coriander , a palm full, fresh thyme leaves, 8 sprigs, stripped off stems, cilantro leaves, 2 handfuls or 1/2 cup basil leaves, loosely packed flat-leaf parsley, 4 handfuls, shelled natural pistachios, extra-virgin olive oil , for generous drizzling, boneless halved turkey breasts , about 3 lb each, butter, divided, fresh or dried bay leaf, ribs celery from the heart , shopped with greens, mcintosh apples, seeded and chopped, onions, chopped, divided, zucchini, chopped, salt and pepper, pumpkin muffins, crumbled, sunflower seeds, poultry seasoning, chicken stock, divided, slightly rounded tbsp all-purpose flour, chipotles in adobo, finely chopped , plus 2 to 3 tablespoonfuls adobo sauce

minced crystallized ginger, dried currants or raisins, brandy, unbleached all purpose flour, ground ginger, pumpkin pie spice, baking soda, salt, cooked pumpkin puree or canned solid pack pumpkin, low-fat buttermilk, vanilla extract, egg whites, egg, golden brown sugar, unsulfured (light ) molasses, vegetable oil

pumpkin puree, canned or fresh (not pumpkin pie filling), sugar, buttermilk, vegetable oil, eggs, flour, baking soda, baking powder, cinnamon, ginger powder, nutmeg (freshly grated is best ), salt, chopped pecans, toasted (optional), dried cranberries (craisins are good)

all-purpose flour, baking powder, ground ginger, ground cinnamon, salt, baking soda, ground allspice, egg, brown sugar, canned pumpkin (not pumpkin pie filling), milk, butter, melted, vanilla, semisweet chocolate chips

all-purpose flour, icing sugar, baking powder, butter, melted, pure vanilla extract, pumpkin seeds, raw, pumpkin seeds, raw, all-purpose flour, granulated sugar, baking powder, baking soda, salt, cinnamon, nutmeg, ground, allspice, ground, orange, egg, pumpkin puree, canned, buttermilk, vanilla extract, butter, melted

minced crystallized ginger, dried currants or 1/2 cup raisins, brandy, unbleached all-purpose flour , sifted, ground ginger, pumpkin pie spice, baking soda, salt, cooked pumpkin puree , plus, cooked pumpkin puree, low-fat buttermilk , plus, low-fat buttermilk, vanilla extract, egg whites, egg, golden brown sugar , plus, golden brown sugar, unsulphured molasses (light ), vegetable oil

margarine (reduced calorie ), brown sugar, light molasses, egg whites, pumpkin, oat bran, flour, pumpkin pie spice, baking soda, baking powder, salt (optional), whole almond (chopped ), sugar, cinnamon, flour, margarine

baking mix, wheat germ, granulated sugar, ground cinnamon, raisins, pumpkin (or 30 oz can), eggs, flour, sugar, ground cinnamon

unbleached all-purpose flour, dark brown sugar, baking powder, ground cinnamon, salt, freshly grated nutmeg, baking soda, pack pumpkin (not pumpkin pie filling), salted butter, melted, chopped walnuts, eggs, plain low-fat yogurt, grade b pure maple syrup, vanilla extract, dark raisins or 3/4 cup dried cranberries