12211 matzoh muffin Recipes

  • Mushroom-Spinach Matzoh Kugel in Muffin Pans
    olive oil, button mushroom , sliced thin in food processor and
    10 More
    olive oil, button mushroom , sliced thin in food processor, celery ribs, chopped, onion, chopped, water, eggs, condensed chicken broth or 2 (10 1/2 oz) cans vegetable broth, undiluted, matzohs , broken by hand into small pieces, salt, pepper, dried thyme, frozen chopped spinach, thawed and drained
    1 hour 10 min, 12 ingredients
  • Matzoh Brei
    matzohs, eggs, milk, salt to taste, pepper to taste and
    1 More
    matzohs, eggs, milk, salt to taste, pepper to taste, butter
    6 ingredients
  • Matzoh Brei
    matzohs, egg whites, onion powder , to taste, salt and
    1 More
    matzohs, egg whites, onion powder , to taste, salt, black pepper
    15 min, 6 ingredients
  • Muffin Making Tips
    muffin pans and
    40 More
    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.
    41 ingredients
  • Matzoh Brei
    sheet matzohs, egg, butter, brown sugar, cinnamon, water
    20 min, 6 ingredients
  • Matzoh Board Snack
    sheet matzohs , board (unsalted regular 1), soft butter and
    2 More
    sheet matzohs , board (unsalted regular 1), soft butter, salt, grape jelly
    5 min, 4 ingredients
  • Vegetable and Fruit Kugel Cupcakes Vegetable and Fruit Kugel Cupcakes
    apples, grated, sweet potato, grated, carrots, grated and
    8 More
    apples, grated, sweet potato, grated, carrots, grated, matzoh meal, pareve margarine, melted, salt, baking soda, ground cinnamon, ground nutmeg, paper muffin cups, cavity muffin tins
    45 min, 11 ingredients
  • Matzoh Chicken Turnovers Matzoh Chicken Turnovers
    matzohs, onion, chopped fine, garlic clove, minced and
    9 More
    matzohs, onion, chopped fine, garlic clove, minced, red pepper, chopped fine, oil (for sauteing the onion mixture), ground chicken, salt , to taste, fresh ground black pepper , to taste, crushed red pepper flakes , to taste (optional), eggs, matzo meal, oil (for frying the turnovers) or margarine (for frying the turnovers)
    55 min, 12 ingredients
  • Mocha Matzoh Napoleon Mocha Matzoh Napoleon
    matzohs and
    5 More
    matzohs, strong brewed coffee (or 6 tbsp instant coffee granules dissolved in 1 cup of hot water), cooled, parve bittersweet chocolate, divided, eggs, separated, sugar, divided, margarine, at room temperature
    6 ingredients
  • Matzoh Baklava Matzoh Baklava
    sheets matzoh, sugar, fresh lemon juice, honey, rose water and
    6 More
    sheets matzoh, sugar, fresh lemon juice, honey, rose water, walnuts, chopped, shelled raw unsalted natural pistachios, chopped, brown sugar, ground cinnamon, ground cardamom, unsalted margarine or butter, melted
    11 ingredients
  • Mushroom Onion Matzoh Kugel Mushroom Onion Matzoh Kugel
    matzohs, chicken stock, water, vegetable oil, diced onions and
    11 More
    matzohs, chicken stock, water, vegetable oil, diced onions, grated carrot, salt, paprika, garlic powder, fresh ground pepper, garlic cloves, minced, baby portabella mushrooms or 1 lb cremini mushroom, chopped fresh parsley, eggs, beaten, fresh parsley sprig, for garnish
    45 min, 16 ingredients
  • No-Cook Matzoh Cake No-Cook Matzoh Cake
    matzohs, butter, melted, brown sugar, cocoa powder and
    2 More
    matzohs, butter, melted, brown sugar, cocoa powder, raisins, soaked in, sweet red wine
    3 hour 15 min, 6 ingredients
  • Chicken Matzoh Brei Chicken Matzoh Brei
    matzohs, water , to soak the matzoh in, onion, sliced, oil and
    5 More
    matzohs, water , to soak the matzoh in, onion, sliced, oil, bell pepper, green, chopped, scallions, finely chopped, chicken, cooked and minced, eggs, oil
    25 min, 9 ingredients
  • Cheesy Matzoh Brei Cheesy Matzoh Brei
    matzohs, water , to soak the matzoh in, onion, chopped and
    7 More
    matzohs, water , to soak the matzoh in, onion, chopped, garlic clove, minced, oil, tomato sauce, parsley, chopped, eggs, salt and pepper, cheese, diced, your choice
    25 min, 10 ingredients
  • Matzoh Balls (Kneidelach) Matzoh Balls (Kneidelach)
    margarine, water, matzo meal, soup mix, salt, eggs and
    2 More
    margarine, water, matzo meal, soup mix, salt, eggs, water , and, salt , the matzoh balls (for cooking)
    40 min, 8 ingredients
  • Matzoh and Chicken Casserole Matzoh and Chicken Casserole
    eggs, onion, finely chopped, dill, dried and
    6 More
    eggs, onion, finely chopped, dill, dried, parsley, finely chopped, salt, ground black pepper, cooked chicken, plain matzohs, chicken stock
    40 min, 9 ingredients
  • Matzoh Balls Matzoh Balls
    melted chicken fat, eggs, lightly beaten, matzoh meal and
    3 More
    melted chicken fat, eggs, lightly beaten, matzoh meal, kosher salt, baking powder (except for passover), club soda
    6 ingredients
  • Matzoh Ball Soup Matzoh Ball Soup
    celery stalks, sliced, carrots, peeled and sliced and
    11 More
    celery stalks, sliced, carrots, peeled and sliced, parsnips, peeled and sliced, kosher chicken broth, garlic cloves, minced, onion, chopped, pepper, shredded cooked kosher chicken breast (optional), fresh parsley sprigs, fresh thyme sprigs, fresh dill sprig, bay leaf, matzoh balls
    13 ingredients




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