127 muffins with cream of wheat Recipes

  • Cream Cheese And Fruit Filled Spice Cake Muffins
    muffins, whole wheat flour, baking soda, sea salt and
    13 More
    muffins, whole wheat flour, baking soda, sea salt, brown sugar, eggs, milk, applesauce, honey, olive oil, vanilla extract, cinnamon, nutmeg, all spice, fruit preserves (i like raspberry, my sister likes orange marmalade), cream cheese, (melted in microwave & blended with a few drops of vanilla)
    25 min, 17 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 Mix
    farina (cream of wheat), wheat flour, all-purpose flour and
    7 More
    farina (cream of wheat), wheat flour, all-purpose flour, sugar, in the raw, baking powder, salt, powdered milk, egg, water, canola oil
    25 min, 10 ingredients
  • Pumpkin Cream Cheese Muffins
    cream cheese, egg, vanilla, brown sugar, flour and
    13 More
    cream cheese, egg, vanilla, brown sugar, flour, white sugar, cinnamon, butter, chopped pecans (toasted these briefly first on a cookie sheet in the oven at 350 degrees, for about 10 minutes. just), flour (i used half white, half whole wheat), white sugar, baking powder, cinnamon, salt, eggs, canned pumpkin, olive oil, vanilla extract
    45 min, 18 ingredients
  • Low-Carb Blueberry Muffins
    wheat bran or 2 tbsp oat bran, soy flour, soy flour and
    6 More
    wheat bran or 2 tbsp oat bran, soy flour, soy flour, splenda granular (sugar substitute ), baking powder, eggs, heavy cream, club soda, blueberries (if not sweet , sprinkle with 1 tbsp of sugar substitute)
    40 min, 9 ingredients
  • Low Carb Blueberry Muffins
    wheat flour or 2 tbsp oat bran, soy flour , mixed together and
    7 More
    wheat flour or 2 tbsp oat bran, soy flour , mixed together, soy flour, sugar substitute (recommended ( splenda ), baking powder, eggs, heavy cream, club soda, blueberries
    30 min, 9 ingredients
  • Low Carb Macadamia Nut & Mock Banana Muffins
    wheat bran, soy flour, soy flour, splenda sugar substitute and
    6 More
    wheat bran, soy flour, soy flour, splenda sugar substitute, baking powder, eggs, heavy cream, banana extract or 1/2 tsp banana flavoring (no sugar added), club soda, macadamia nuts, coarsely chopped
    40 min, 10 ingredients
  • Hearty Whole Grain Muffins
    raisins, all-purpose flour, whole wheat flour, white sugar and
    15 More
    raisins, all-purpose flour, whole wheat flour, white sugar, baking powder, baking soda, salt, ground cinnamon, ground allspice, nonfat dry milk powder, toasted wheat germ, wheat bran, uncooked farina hot cereal (such as cream of wheat), egg whites, unsweetened applesauce, carrot, peeled and shredded, vegetable oil, bran cereal, raw sugar
    50 min, 19 ingredients
  • Sour Cream Banana Muffins
    bananas (very ripe, mashed ) and
    10 More
    bananas (very ripe, mashed ), margarine (would be great with butter too), flour (i used unbleached, would be great with whole wheat too), wheat germ (shh, don tsp tell!), sour cream, eggs, cinnamon, nutmeg (i used freshly grated, try it!), baking soda, baking powder, salt
    34 min, 11 ingredients
  • Black and Blueberry Muffins
    whole wheat flour, all-purpose flour, wheat germ and
    8 More
    whole wheat flour, all-purpose flour, wheat germ, white sugar, baking powder, salt, ground cinnamon, eggs, beaten, half-and-half cream, fresh blackberries, fresh blueberries
    35 min, 11 ingredients
  • Raspberry Sour Cream Muffins
    chopped pecans, sugar , plus, sugar, wheat germ , plus and
    11 More
    chopped pecans, sugar , plus, sugar, wheat germ , plus, wheat germ, raspberries, fresh or frozen unthawed, flour, baking powder, cinnamon, salt, sour cream, milk, egg, lightly beaten, powdered sugar, lemon juice
    1 hour , 15 ingredients
  • Banana and Cream of Wheat  Muffins (Low Fat)
    banana, nonfat yogurt, milk, vanilla and
    4 More
    banana, nonfat yogurt, milk, vanilla, all-purpose flour , unsifted, cream of wheat or 3/4 cup farina, baking powder, salt
    25 min, 8 ingredients
  • English Muffin Casserole
    whole wheat english muffins and
    11 More
    whole wheat english muffins, uncooked breakfast sausage links, casings removed, eggs, scallion, chopped, green part only, salt, pepper, shredded monterey jack cheese, heavy cream, skim milk, cayenne pepper , to taste, dried thyme, onion powder
    42 min, 12 ingredients
  • Apple Cheddar Cheese Muffins
    unbleached organic all-purpose flour, whole wheat flour and
    10 More
    unbleached organic all-purpose flour, whole wheat flour, baking sugar plus 1 tbsp, baking powder, kosher salt, allspice, chopped, peeled granny smith apples, chopped (not grated) sharp cheddar cheese, whole milk plus 1/2 tsp heavy cream for each muffin, melted butter, jumbo brown egg, toasted smashed plain cornflakes
    15 min, 12 ingredients
  • Low Carb Zucchini Muffins Low Carb Zucchini Muffins
    wheat bran, soy flour plus 2 tbsp and
    6 More
    wheat bran, soy flour plus 2 tbsp, diced zucchini, with skin on, eggs, heavy cream, club soda, sugar substitute (recommended: splenda ), baking powder
    40 min, 8 ingredients
  • Russian Sour Cream Muffin Cake Russian Sour Cream Muffin Cake
    wheat flour, eggs, sugar and
    7 More
    wheat flour, eggs, sugar, sourcream (or sour wholemilk yogurt), salt, citric acid, baking soda, margarine, raisins (optional), lemon zest (optional)
    10 ingredients
  • Blueberry Whole Wheat Muffins (Food Network Kitchens) Blueberry Whole Wheat Muffins (Food Network Kitchens)
    whole wheat pastry flour or white whole wheat flour and
    12 More
    whole wheat pastry flour or white whole wheat flour, rolled oats, plus more for sprinkling, baking powder, fine salt, baking soda, vegetable oil, reduced-fat sour cream, light brown sugar, grated lemon zest, pure vanilla extract, eggs, blueberries, turbinado sugar, optional, for sprinkling
    35 min, 13 ingredients
  • The MacK Muffin The MacK Muffin
    white wine vinegar as needed, egg, olive oil cooking spray and
    6 More
    white wine vinegar as needed, egg, olive oil cooking spray, spinach, whole-wheat english muffin, light cream cheese, tomato, sea salt and fresh ground black pepper to taste, sriracha sauce to taste
    20 min, 9 ingredients




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