12966 muffin tin challah Recipes

  • Muffin-tin Doughnuts
    butter, sugar, egg beaten, all purpose flour , sifted and
    6 More
    butter, sugar, egg beaten, all purpose flour , sifted, baking powder, nutmeg, preferably freshly grated, salt, milk, butter, melted, cinnamon sugar for rolling the muffin tops
    10 ingredients
  • Challah Sticks
    challah, crust removed, butter, melted, sesame seeds and
    5 More
    challah, crust removed, butter, melted, sesame seeds, poppy seed, parmesan cheese, grated, dried garlic, salt, white pepper
    35 min, 8 ingredients
  • Challah French Toast
    challah - about 1-inch thick (day old is best) and
    9 More
    challah - about 1-inch thick (day old is best), milk (i used skim), egg, ap flour, brown sugar, licor 43 (vanilla flavored liquor) or 1 tsp vanilla extract, cinnamon, butter, confectioners sugar, to serve, maple syrup, to serve
    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
  • Muffin Tin Apple Pancakes
    butter, apples, peeled and sliced, brown sugar and
    10 More
    butter, apples, peeled and sliced, brown sugar, lemon juice, cinnamon, all-purpose flour, sugar (or we ve used splenda), butter, salt, eggs, milk, pam cooking spray , for spraying, icing sugar , for dusting
    20 min, 13 ingredients
  • Muffin Tin Crab Cakes
    cornbread stuffing mix (any flavor , but i like garlic an... and
    12 More
    cornbread stuffing mix (any flavor , but i like garlic and herbs), imitation crabmeat (or you can spring for real crab), kraft mayonnaise (fat free, light, or regular all work), lemon juice (fresh or bottled ), garlic powder, dill weed (i used dried- if using fresh, you might want to decrease to 1 tsp), cavenders salt-free all purpose greek seasoning, parsley flakes (you can use fresh ), stalks celery, diced, onion, diced (red, green, sweet, etc. your choice ), eggs, sun-dried tomato , as desired, chopped canned artichoke heart , as desired
    35 min, 13 ingredients
  • Muffin Tin Meatloaves
    ground beef, soft breadcrumbs, ketchup, zucchini, shredded and
    2 More
    ground beef, soft breadcrumbs, ketchup, zucchini, shredded, egg, slightly beaten, salt
    30 min, 7 ingredients
  • Muffin Tin Meatballs
    milk, ground beef, chopped onion, chopped green pepper and
    5 More
    milk, ground beef, chopped onion, chopped green pepper, ketchup, saltine (crushed ), egg (beaten ), salt, pepper
    30 min, 9 ingredients
  • Dill Lover's Green, Green Tinned Fish Salad
    tinned mackerel, drained and
    7 More
    tinned mackerel, drained, green bell pepper, diced (approx . 1/2 cup), fresh dill, chopped, crinkle cut bread and butter pickles, chopped, celery, minced, pickle juice (or more , to taste), fresh chives, chopped, pickled ginger, minced (optional)
    20 min, 8 ingredients
  • Muffin Tin Challah Muffin Tin Challah
    all-purpose flour, nonfat milk, warm and
    7 More
    all-purpose flour, nonfat milk, warm, fleishmanns light margarine, melted and cooled, egg, splenda sugar substitute, instant dry yeast, sugar, salt, nonfat milk, for brushing
    1 hour 30 min, 9 ingredients
  • Funny Little Muffin Tin Baked Egg Thingies Funny Little Muffin Tin Baked Egg Thingies
    eggs, organic & free range, calabrese salami and
    4 More
    eggs, organic & free range, calabrese salami, green tabasco, pepper, parsley, muffin tin, ramekins or oven proof espresso cups.
    10 min, 6 ingredients
  • Mountainmama's Applebutter Muffins , Tweaked Mountainmama's Applebutter Muffins , Tweaked
    preheat oven at 375* f, all purpuse flour and
    11 More
    preheat oven at 375* f, all purpuse flour, whole wheat pastry flour, oatmeal, brown sugar, pumpkin pie spice (jo.jo-ba s), cinnamon, salt, combine the dry ingredients in a medium bowl., in a small bowl, mix together : 1/4 cup eggbeaters type product, soy milk, olive oil, add to dry ingred. and mix just until moistened. spoon into a greased 9 inch cake pan. or 12 count muffin tin. top batter with 1/2 cup homemade apple butter, and sprinkle2 tbsp chopped nuts or about 2 tbsp coconut on top of apple butter. bake at 375 degrees farhenheit about 30 mins. or until toothpick comes out clean. elevate pan to cool, and enjoy
    15 min, 13 ingredients
  • Challah French Toast à La Peter Pan Challah French Toast à La Peter Pan
    challah, eggs, granulated sugar, ground cinnamon, vanilla and
    5 More
    challah, eggs, granulated sugar, ground cinnamon, vanilla, salt, whole milk, canola oil, for deep-frying, sugar, maple syrup
    15 min, 10 ingredients
  • Challah Bread- Mushroom Stuffing With Wild Rice and Raisins (Food Network Kitchens) Challah Bread- Mushroom Stuffing With Wild Rice and Raisins (Food Network Kitchens)
    challah bread, unsalted butter and
    11 More
    challah bread, unsalted butter, chopped onions , leeks or scallions, diced celery, minced fresh sage, minced fresh thyme, kosher salt and freshly ground pepper, low-sodium chicken or turkey broth, wild rice, eggs, chopped parsley, mushrooms, sliced and sauteed in butter, raisins
    1 hour 30 min, 13 ingredients
  • Muffin Tin Meat Loaves Muffin Tin Meat Loaves
    lean ground beef, shredded zucchini, soft breadcrumbs and
    4 More
    lean ground beef, shredded zucchini, soft breadcrumbs, egg, slightly beaten, salt, ketchup
    30 min, 7 ingredients
  • Sausage Stars Sausage Stars
    muffin tins-sprayed with cooking spray and
    7 More
    muffin tins-sprayed with cooking spray, ground turkey sausage, browned and crumbled ., make a package of hidden valley ranch dressing/use 1 cup for this recipe, green pepper diced quite small, red onion , diced quite small, monterey jack, sharp white cheddar, wonton skins
    18 min, 8 ingredients
  • Muffin Tin Popovers Muffin Tin Popovers
    all purpose flour, salt, milk, eggs
    4 ingredients
  • Milky Way Challah Bread Milky Way Challah Bread
    frozen challah dough or your own 1 loaf challah recipe and
    1 More
    frozen challah dough or your own 1 loaf challah recipe, two milky way bars
    30 min, 2 ingredients




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