19979 lazy muffins oven minutes Recipes

egg, bananas (ripe ), golden syrup (or honey), sour cream (low fat or low fat plain yoghurt), canola oil, vanilla, self raising flour, chocolate chips, walnuts (roughly chopped )

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.

lasagna noodles (not oven-ready), oil or melted butter, potatoes, peeled, grated cheddar cheese, onion, chopped fine,and lightly sauteed, salt and pepper, onions , coarsley chopped,and sauteed

mushrooms, onion (1/2 lb.), peeled and chopped, olive oil, chopped parsley, ground beef chuck, mild italian sausages, casings removed, dried thyme, balsamic vinegar, tomato paste, tomato sauce, fat-skimmed chicken broth, bechamel sauce, oven-ready dried lasagna, shredded parmesan cheese (about 5 oz.), ground nutmeg

preheat oven 400 degrees - these will bake for 20-25 minutes, flour, baking powder, salt, shortening (4 tbsp butter), sugar, egg, pure orange or lemon extract (vanilla ok if you don tsp have the others), whole milk (prefer whole vs. skim), orange juice (with pulp is best)(go for broke as make fresh for that extra oh my factor), grated orange rind (avoid the pith, which is super bitter - the white stuff, only the skin of the orange), hand mixer , electric mixer., you can do this by hand , as i have done with other muffins, but the extra fluffy factor is created in this case and recipe with using my mixmaster.

ground beef, green pepper, diced, onion, diced, spaghetti sauce, tomato sauce, water, mostaccioli pasta , cooked 8 minutes, drained and tossed with, vegetable oil, mozzarella cheese, shredded and divided, parmesan cheese, grated

grain rice, celery, chopped, onions, chopped, butter, melted, orange rind, grated, salt, minute maid orange juice, water, chopped parsley (optional), almonds (optional)

minute steaks, enough for 4, garlic powder , to taste, seasoned salt , to taste, margarine, onions, cut up, mushrooms, thickly sliced, red wine

oven dried tomatoe, water, milk (i used 2%), extra virgin olive oil, white bread flour (scant), whole wheat flour, grated parmesan cheese, salt, sugar or 1 tsp splenda substitute, bread machine yeast

minute rice, uncooked, broth (chikcen or beef), rotel or 1 (10 oz) can tomatoes and green chilies, mostly drained, cilantro, chopped, shredded cheddar cheese, chili powder

oven roaster or capon, fresh herbs on stalks or 1 tbsp dried thyme, rosemary and tarragon, whole garlic cloves in skins, liquid (water , broth, wine or a combo) for deglazing, unsalted butter, salt and freshly ground black pepper, chopped parsley, yukon gold potatoes , scrubbed clean and cut in 1/4th lengthwise so they are more like wedges

brown rice (or 1 cup of each type of rice, not minute rice) or 2 cups white rice (or 1 cup of each type of rice, not minute rice), chopped vegetables, of your choice (celery , green peppers, onions, frozen peas, frozen corn, broccoli, etc), onion soup mix, chicken bouillon or 3 tbsp vegetable bouillon granules, olive oil or 1/4 cup vegetable oil, boiling water, soy sauce (more or less , depends on your liking)

frozen shredded hash browns, peas and carrots, drained, cream soup (you choice i used mushroom), shredded mozzarella cheese, salt & pepper, hot dogs , cut lenthwise and into 1/3 rds

breaded chicken tenders or 1 (10 oz) bag breaded chicken nuggets, crushed pineapple with juice, shredded carrot (i use the baby carrots), sweet and sour sauce, minute rice

italian dressing, boneless skinless chicken breast , cut into strips, chicken broth, broccoli floret, red pepper , cut into strips, carrot, thinly sliced, minute brown rice, uncooked, lemon pepper seasoning, lemon juice, parmesan cheese, grated

flour, sugar, eggs, milk, put all ingredients in blender and whirl until smooth., preheat oven to 425. preheat 6 6 cast iron skillets in hot oven for 3 minutes., spray with pam. divide batter among 6 skillets and bake for 20 minutes., pancakes from skillet, top with apples and cider sauce. serves 6., fried apples, melt 1 tbsp of butter in a skillet. peel and slice 4 apples. fry apples in butter, adding brown sugar, cloves and cinnamon to taste.

oatmeal muffin mix, ground nutmeg, ground cinnamon, butter or 1/2 cup margarine, peeled and sliced fresh peaches, sugar, fresh lemon juice

egg, egg white, dijon mustard, melba toast, dried thyme, dried rosemary, dried oregano, garlic powder, salt, ground black pepper, cayenne pepper, boneless skinless chicken breasts, potato , cut into 1/4in strips and soaked in cold water and ice for 30 minutes