28738 jumbo muffins cranberry Recipes

eggs, milk, oil, vanilla extract (1 tsp almond and if you re using cranberries), butter flavor extract (don tsp worry if you don tsp have it), flour, white sugar, baking powder (yes, 8), salt, blueberries (if you want a true-blue muffin, mash part of the ) or 4 cups cranberries (if you want a true-blue muffin, mash part of the )

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.

cranberries, cut in half, sugar, unbleached flour, sugar, baking powder, egg, skim milk, melted margarine

pillsbury cranberry quick bread & muffin mix, butter, melted, eggs, slightly beaten, white vanilla chips, pillsbury best all purpose or unbleached flour, powdered sugar, substitutions : i ve substituted 1/2 cup of butter-flavored crisco in place of the butter and/or 1/2 cup of egg substitute for the 2 eggs and it still came out really well.

jumbo deep sea scallops (diver s scallops), fresh butter, garlic clove, minced, white wine (optional), fine plain breadcrumbs, salt, pepper, fresh parsley, finely chopped, fresh lemon thyme, finely chopped, fresh lemon, quartered

jumbo pasta shells, ground beef, spaghetti sauce , i like ragu meat flavored for this recipe, eggs, ricotta cheese, shredded pre-shredded mozzarella cheese, shredded parmesan cheese, shredded, basil, garlic powder, instant minced onion, oregano, salt, parsley flakes

jumbo shrimp, in the shell (about 1 1/4 lb), fresh thyme, leaves stripped, limes , juice of (about 1/4 cup), extra virgin olive oil, kosher salt, plus additional for seasoning, fresh ground black pepper, garlic clove, chopped, jalapeno , with seeds, scallions (white and green parts ), coarsely chopped fresh cilantro leaves

all-purpose flour, sugar, baking powder, baking soda, salt, plain yogurt, milk, oil, almond extract, eggs, beaten, cranberries, fresh or frozen, coarsely chopped (or whole ), almonds, sliced or crushed

cranberries, sugar, ground nutmeg, all-purpose flour, sugar, chopped walnuts or 1/3 cup pecans, baking powder, salt, beaten egg, milk, cooking oil, shredded lemon peel

cranberries, sugar, flour, sugar, teasp. baking powder, teasp. salt, egg , beaten, milk, butter, melted, grated lemon peel or vanilla to taste

jumbo lump crabmeat , picked over for bits of shell and cartilage (other crabmeat can be substituted), red onion, in small dice, red bell pepper, in small dice, mayonnaise (homemade will be better), with tabasco and freshly ground black pepper added to taste, creole mustard or other coarse mustard, capers, drained and coarsely chopped, hard-cooked egg, diced small, prepared horseradish, kosher salt and freshly ground pepper to taste, creole seafood seasoning or any creole seasoning mix , or to taste, butter, butter, freshly shucked corn kernels, about 6 ears, jalapeno peppers , seeds and membranes removed, in 1/8-inch dice, kosher salt and freshly ground pepper to taste, minced fresh thyme, green onion, finely sliced, fresh thyme springs (optional garnish )

jumbo shrimp, in their shells, skewers (wooden or metal, if wooden, soak prior to grilling), sweet asian chili sauce, tomato paste, fresh lemon juice, garlic cloves, crushed, sesame oil, mayonnaise, fresh red chili, seeded and finely chopped, red onion, finely chopped, fresh cilantro, chopped, fresh lemon juice, salt & freshly ground black pepper

jumbo pasta shells, chopped celery, chopped onions, cooking oil, creamy cottage cheese, frozen chopped spinach (cooked and drained ), beaten egg, salt, dry oregano, ground nutmeg, pepper, chopped onions, cooking oil, flour, salt, milk, chicken broth, grated parmesan cheese

jumbo lump blue crabmeat, mayonnaise or homemade aioli, seafood seasoning (recommended : old bay), scallions, finely chopped , about 3/4 of the green part, chopped fresh basil leaves, eggs, salt and pepper, fine bread crumbs (use just enough to help the cakes start to bind), canola-olive oil blend, cocktail sauce , recipe follows, for serving, flavored aioli , for serving, optional

jumbo lump crab meat , picked through for cartilage, diced red, yellow and green pepper, scallions, minced, mayonnaise, ketchup, tomato, peeled and diced, lime juiced, salt and pepper, plantain chips, sliced avocado

jumbo shrimp, in shell (about 11/4 lb), fresh thyme, leaves stripped, juice of 2 limes (about 1/4 cup), extra-virgin olive oil, kosher salt and freshly ground black pepper, garlic, chopped, jalapeno , with seeds, scallions, white and green parts, coarsely chopped fresh cilantro

jumbo shrimp, in the shell (about 1 1/4 lb), fresh thyme, leaves stripped, juice of 2 limes (about 1/4 cup), extra-virgin olive oil, kosher salt, plus additional for seasoning, freshly ground black pepper, garlic, chopped, jalapeno , with seeds, scallions (white and green parts ), coarsely chopped fresh cilantro leaves

jumbo shrimp (10 to 12 per lb.), olive oil, minced garlic, salt and pepper, unseasoned breadcrumbs, grated parmesan cheese, melted butter, lemon, cut in wedges