13052 moist fibre muffins Recipes

  • Moist Vegan Spelt Bran Muffins
    ground flaxseed, water, wheat bran, spelt bran and
    18 More
    ground flaxseed, water, wheat bran, spelt bran, spelt flakes, whole spelt flour, psyllium fibre husks, stevia extract powder, whole flaxseeds, chia seeds, baking soda, sea salt, nutmeg, cinnamon, demerara sugar, agave nectar, applesauce, equivalent of 2 eggs in ener-g egg replacer powder, prepared, vegan milk, canola oil, raisins , soaked in hot water and drained (reserve 3 tbsp soaking liquid), chopped prunes
    2 hour , 22 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
  • Moist Chocolate Muffins
    all-purpose flour, white sugar, chocolate chips and
    8 More
    all-purpose flour, white sugar, chocolate chips, unsweetened cocoa powder, baking soda, vanilla extract, egg, plain yogurt, milk, vegetable oil, chocolate chips
    35 min, 11 ingredients
  • Moist Cornbread Muffins
    plain cornmeal, all-purpose flour, sugar, baking powder and
    7 More
    plain cornmeal, all-purpose flour, sugar, baking powder, baking soda, salt, buttermilk, mayonnaise, butter, melted, shortening, eggs
    24 min, 11 ingredients
  • Moist Chocolate Muffins
    plain unbleached flour or 1 1/2 cups all-purpose flour and
    10 More
    plain unbleached flour or 1 1/2 cups all-purpose flour, whole wheat flour (just to add a bit fiber), melted butter or 3/4 cup margarine, chocolate yogurt, baking powder, salt, sugar, unsweetened chocolate (i use hershey s), cocoa, egg whites, vanilla
    45 min, 11 ingredients
  • Moist Blueberry Muffins
    whole wheat flour, whole wheat flour, all-purpose flour and
    10 More
    whole wheat flour, whole wheat flour, all-purpose flour, baking powder, salt, ground nutmeg or 1/4 cinnamon, milk, egg, vanilla, butter (or plain yogurt, applesauce, etc.), sugar, dairy whey, blueberries (fresh or frozen )
    20 min, 13 ingredients
  • Moist Bran Muffins
    all-bran cereal and
    12 More
    all-bran cereal, raisins or 1/2 cup dried currants or 1/2 cup dried cherries, flour, whole wheat flour, brown sugar, baking soda, salt, butter, melted, eggs, low-fat plain yogurt, unsulphured molasses, vanilla extract, raw sugar, for topping
    48 min, 13 ingredients
  • Moist Bran Muffins
    margarine, brown sugar, molasses, milk, natural bran, eggs and
    4 More
    margarine, brown sugar, molasses, milk, natural bran, eggs, flour, baking soda, salt, raisins
    30 min, 10 ingredients
  • Moist Blueberry Muffins
    all-purpose flour, salt, baking soda, baking powder, eggs and
    6 More
    all-purpose flour, salt, baking soda, baking powder, eggs, granulated sugar, canola oil, vanilla extract, sour cream, not low fat, blueberries , lightly dredged in flour
    20 min, 11 ingredients
  • Moist Bran Muffins
    all-bran, milk, canola oil and
    4 More
    all-bran, milk, canola oil, king arthur unbleached all-purpose flour, sugar, baking powder, salt
    30 min, 7 ingredients
  • Moist Fibre Muffins Moist Fibre Muffins
    unprocessed bran, soft tofu, carrot, brown sugar and
    4 More
    unprocessed bran, soft tofu, carrot, brown sugar, self raising flour, soymilk, crushed walnuts, cinnamon
    30 min, 8 ingredients
  • Moist White Wine Cake Moist White Wine Cake
    moist white cake mix, vanilla instant pudding mix and
    4 More
    moist white cake mix, vanilla instant pudding mix, ground nutmeg, vegetable oil, white wine, eggs
    1 hour 5 min, 6 ingredients
  • Moist Cornbread Muffins Moist Cornbread Muffins
    yellow cornmeal (i used stone ground whole grain medium g... and
    7 More
    yellow cornmeal (i used stone ground whole grain medium grind), pastry flour, raw sugar, baking soda, salt, eggs, buttermilk, olive oil
    16 min, 8 ingredients
  • Moist Carrot Muffins Moist Carrot Muffins
    carrots, grated, applesauce, all-purpose flour and
    11 More
    carrots, grated, applesauce, all-purpose flour, wheat germ or 1/2 cup natural bran, brown sugar, white sugar, baking soda, baking powder, salt, cinnamon, nutmeg, eggs, canola oil, vanilla
    45 min, 14 ingredients
  • Moist Pumpkin Muffins Moist Pumpkin Muffins
    flour, sugar, soda, cinnamon, nutmeg, ground ginger, salt and
    5 More
    flour, sugar, soda, cinnamon, nutmeg, ground ginger, salt, eggs beaten, veg oil, water, mashed pumpkin, vanilla
    12 ingredients
  • Moist Bran Muffins Moist Bran Muffins
    butter, softened, brown sugar, molasses and
    9 More
    butter, softened, brown sugar, molasses, king arthur unbleached all-purpose flour, wheat bran, baking powder, ground cinnamon, ground nutmeg, salt, eggs, buttermilk, semisweet chocolate chips or raisins
    35 min, 12 ingredients
  • Moist Bran Muffins Moist Bran Muffins
    all-bran, fat-free plain yogurt, unsweetened applesauce and
    11 More
    all-bran, fat-free plain yogurt, unsweetened applesauce, fat-free milk, king arthur unbleached all-purpose flour, brown sugar, baking powder, baking soda, ground cinnamon, salt, egg substitute, molasses, canola oil, vanilla extract
    30 min, 14 ingredients
  • Moist Bran Muffins Moist Bran Muffins
    bran flakes, all-bran, boiling water, butter, softened and
    11 More
    bran flakes, all-bran, boiling water, butter, softened, sugar, brown sugar, eggs, buttermilk, molasses, king arthur unbleached all-purpose flour, baking soda, baking powder, ground cinnamon, salt, raisins
    45 min, 15 ingredients




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