148721 mmmm muffins dried Recipes

  • Mmmm Muffins - Cheese, Spinach and Sun-Dried Tomatoes
    all-purpose flour, baking powder and
    8 More
    all-purpose flour, baking powder, ground cayenne pepper or 1/2 tsp ground black pepper, firm feta cheese , chopped into smallish cubes (75 g), asiago cheese or 1/4 cup parmesan cheese, finely grated, eggs, milk, olive oil or 1/4 cup canola oil or 1/4 cup vegetable oil, fresh spinach leaves , can use baby spinach leaves (200 g), sun-dried tomato, chopped
    20 min, 10 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
  • Dried Cherry Almond Muffins
    dried cherries , cut into pieces roughly size of raisins and
    11 More
    dried cherries , cut into pieces roughly size of raisins, almond paste, crumbled (actually, i used a roll of almond paste that was 200 g), all-purpose flour, buttermilk, butter, melted and cooled, extra-large eggs, almond extract, all-purpose flour, yellow cornmeal (or polenta), sugar, baking powder, salt
    30 min, 12 ingredients
  • Dry Buttermilk Ranch Mix
    dry buttermilk powder, dried minced onion, dried parsley and
    7 More
    dry buttermilk powder, dried minced onion, dried parsley, dried chives, salt , or to taste, garlic powder, dried celery flakes, white pepper, paprika, dried dill weed
    10 min, 10 ingredients
  • Dried Fruit Compote
    dried apricots, pitted prunes, dried peaches, dried pears and
    8 More
    dried apricots, pitted prunes, dried peaches, dried pears, dried apples , slices, dried figs, cinnamon sticks, orange rind, earl grey tea bags, caster sugar, boiling water
    10 min, 12 ingredients
  • Dry Ranch Mix
    dried parsley, garlic salt, crushed saltine crackers and
    6 More
    dried parsley, garlic salt, crushed saltine crackers, dried minced onion, onion salt, onion powder, garlic powder, dried dill weed, ground black pepper (optional)
    5 min, 9 ingredients
  • Dried Fruit Compote
    dried pitted prunes, dried apricot halves and
    4 More
    dried pitted prunes, dried apricot halves, dried pear halves, cut into 1/2-inch pieces, apple juice, sugar, calvados (apple brandy) or brandy
    6 ingredients
  • Dry Ranch Salad Dressing Mix
    dry buttermilk, dried parsley flakes, dried dill weed and
    4 More
    dry buttermilk, dried parsley flakes, dried dill weed, onion powder, salt, garlic powder, black pepper
    5 min, 7 ingredients
  • Dried Fruit Balls
    dried dates, dried calimyrna fig and
    6 More
    dried dates, dried calimyrna fig, prunes or 1/2 cup dried apricot, raisins (regular or golden ), crushed walnuts or 1 cup pecans, sunflower seeds, lemon juice, flaked coconut
    4 hour 25 min, 8 ingredients
  • Dried Fruit Compote
    dried apricot, each cut into thirds (8 oz) and
    7 More
    dried apricot, each cut into thirds (8 oz), brown sugar , packed, lemon peel , each 3-inch x 1-inch, cinnamon stick, 3-inch long, unsweetened apple juice (or unsweetened apple cider), dried pitted prunes, each cut in half (8 oz), dried tart cherry (4 oz), vanilla extract
    35 min, 8 ingredients
  • Dried Tomato Dressing
    dried tomatoes , 4 ",diameter, vinegar , red wine and
    4 More
    dried tomatoes , 4 ",diameter, vinegar , red wine, olive oil, basil, dried, thyme, dried, rosemary, dried
    10 min, 6 ingredients
  • Cranberry-Orange Muffin Stuffing Cranberry-Orange Muffin Stuffing
    extra virgin olive oil, butter, celery, chopped and
    6 More
    extra virgin olive oil, butter, celery, chopped, onion, chopped, salt (to taste), pepper (to taste), cranberry orange muffins, dried parsley or 1 tsp basil or 1 tsp thyme, chicken broth (more or less to desired texture)
    20 min, 9 ingredients
  • Dried Herb Blend Dried Herb Blend
    dried oregano, onion powder, dried basil, dried marjoram and
    6 More
    dried oregano, onion powder, dried basil, dried marjoram, dried savory, garlic powder, dried rosemary, dried thyme, dried sage, ground black pepper
    10 min, 10 ingredients
  • Dry Chimichurri Rub Dry Chimichurri Rub
    dried oregano leaves, dried basil leaves and
    8 More
    dried oregano leaves, dried basil leaves, dried parsley flakes, dried thyme leaves, coarse kosher salt, fresh ground black pepper, dried savory, leaves, smoked paprika, garlic powder, dry crushed red pepper
    5 min, 10 ingredients
  • Dried Herb Mix Dried Herb Mix
    dried parsley flakes, dried marjoram leaves and
    6 More
    dried parsley flakes, dried marjoram leaves, dried whole thyme, dried savory, dried basil leaves, dried lemon peel, celery seeds, bay leaves, crushed
    8 ingredients
  • Dried Apple and Cheddar Strudel Dried Apple and Cheddar Strudel
    dried apples, apple cider, grated cheddar (about 6 oz) and
    7 More
    dried apples, apple cider, grated cheddar (about 6 oz), dried cranberries (available at specialty foods shops and some supermarkets) or raisins, sugar, cinnamon, allspice, fine dry bread crumbs, unsalted butter, melted, six 18- by 14-inch sheets of phyllo , stacked between 2 sheets of wax paper and covered with a dampened kitchen towel
    10 ingredients
  • Dried Cherry or Cranberry Loaf Dried Cherry or Cranberry Loaf
    dried cherries (or dried cranberries) and
    12 More
    dried cherries (or dried cranberries), cherry flavored liqueur (such as kirsch or grand marnier) or 1 1/2 tbsp orange-flavored liqueur (such as kirsch or grand marnier), water, plain breadcrumbs, for dusting pan, all-purpose flour, baking powder, salt, unsalted butter, softened, cream cheese, softened, light brown sugar , firmly packed, granulated sugar, lemon , zest of, finely grated, eggs
    24 hour 45 min, 13 ingredients
  • Dried Fruit Compote with Couscous and Yogurt Dried Fruit Compote with Couscous and Yogurt
    dried figs, pitted prunes, dried apricots, dried apples and
    10 More
    dried figs, pitted prunes, dried apricots, dried apples, sliced almonds, cinnamon, brown sugar, orange juice, couscous, butter, plain yogurt (natural ), honey, nutmeg, fresh mint leaves, to garnish
    25 min, 14 ingredients




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