27824 pear date muffins frosting Recipes

  • Pear Bran Muffins
    whole wheat pastry flour, wheat bran and
    9 More
    whole wheat pastry flour, wheat bran, splenda sugar substitute, ground cinnamon, baking soda, salt, fat-free buttermilk, eggs, lightly beaten, canola oil, bosc pear, cored and cut into 1/4-inch dice, vanilla extract
    35 min, 11 ingredients
  • Pear-Ginger Muffins
    all-purpose flour, dark brown sugar, ground ginger and
    10 More
    all-purpose flour, dark brown sugar, ground ginger, baking powder, baking soda, salt, unsalted butter, melted and cooled, eggs, lightly beaten, buttermilk, vanilla extract, grated fresh ginger, ripe but firm bosc pears (about 6 oz. each), peeled, cored, diced, chopped pecans
    25 min, 13 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
  • Harvest Spice Muffins (Apple-Pear Spice Muffins)
    eggs, low-fat milk, olive oil or 1/2 cup canola oil and
    8 More
    eggs, low-fat milk, olive oil or 1/2 cup canola oil, diced unpeeled pears , and or 2 cups apples, white whole wheat flour, sucanat, baking powder, salt, ground cinnamon, ground nutmeg
    50 min, 11 ingredients
  • Pear and Granola Muffin (P90x)
    pear nectar, egg whites, vegetable oil, lemon juice and
    8 More
    pear nectar, egg whites, vegetable oil, lemon juice, lemon peel, grated, whole wheat flour, all-purpose flour, brown sugar, low-fat granola, baking powder, ground nutmeg, pears, chopped
    35 min, 12 ingredients
  • Orange Date Muffins
    orange with peel, chopped, orange juice, chopped dates and
    7 More
    orange with peel, chopped, orange juice, chopped dates, egg, beaten, white sugar, all-purpose flour, baking powder, baking soda, salt, sour cream
    35 min, 10 ingredients
  • Banana-Date Muffins
    all-purpose flour, baking powder, ground cinnamon, salt and
    7 More
    all-purpose flour, baking powder, ground cinnamon, salt, sugar, reduced-calorie margarine, egg, ripe bananas, mashed, vanilla extract, bran flakes cereal, dates, pitted and chopped
    30 min, 11 ingredients
  • Ginger Date Muffins
    all-purpose flour, ground ginger, baking powder and
    7 More
    all-purpose flour, ground ginger, baking powder, baking soda, salt, egg, unsulfured molasses, pitted dates (about 10 oz), unsalted butter, softened, dark brown sugar
    10 ingredients
  • Orange Date  Muffins (Or Chocolate Chip)
    whole orange (rind and fruit), orange juice and
    9 More
    whole orange (rind and fruit), orange juice, dried dates, chopped or 1/2 cup semi-sweet chocolate chips, egg, margarine , plus, margarine, whole wheat flour, all-purpose flour, baking powder, baking soda, sugar
    30 min, 11 ingredients
  • Pear-Almond Muffins Pear-Almond Muffins
    chopped peeled ripe bartlett pear (about 2 medium) and
    9 More
    chopped peeled ripe bartlett pear (about 2 medium), fresh lemon juice, sugar, gluten-free baking and pancake mix (about 2 cups; such as pamela s), almonds, sugar, eggs, vanilla extract, almond extract
    10 ingredients
  • Pear-Walnut Muffins Pear-Walnut Muffins
    all-purpose flour, brown sugar and
    11 More
    all-purpose flour, brown sugar, whole-wheat flour or all-purpose flour, baking powder, salt, ground cinnamon, chopped pear, coarsely chopped walnuts, toasted, low-fat milk, vegetable oil, egg, lightly beaten, granulated sugar
    13 ingredients
  • Pear-Oatmeal Muffins Pear-Oatmeal Muffins
    quick-cooking oats, divided, all-purpose flour, sugar and
    13 More
    quick-cooking oats, divided, all-purpose flour, sugar, baking powder, baking soda, salt, ground cardamom, ground allspice, chopped ripe pear, low-fat buttermilk, light ricotta cheese, vegetable oil, vanilla extract, egg white, egg
    16 ingredients
  • Orange-Date Muffins Orange-Date Muffins
    quick bread -and-muffin mix with dates, orange juice and
    2 More
    quick bread -and-muffin mix with dates, orange juice, butter, melted, egg, lightly beaten
    10 min, 4 ingredients
  • Let's Make a Date Muffins Let's Make a Date Muffins
    flour, rolled oats, brown sugar, chopped toasted pecans and
    10 More
    flour, rolled oats, brown sugar, chopped toasted pecans, unsalted butter, softened, whole medjool dates, pitted (about 14 dates or 2 cups), boiling water, flour, baking powder, salt, unsalted butter, softened, dark brown sugar, eggs, vanilla
    14 ingredients
  • Peanut Butter and Pear English Muffins Peanut Butter and Pear English Muffins
    english muffin, peanut butter, pear, honey, granola cereal
    7 min, 5 ingredients
  • Pear Muffins With Ginger Cream Spread Pear Muffins With Ginger Cream Spread
    muffins, flour, brown sugar, baking powder and
    18 More
    muffins, flour, brown sugar, baking powder, powdered ginger, chopped crystalized ginger, salt, chopped fresh peeled pear, whole bran cereal, skim milk, beaten egg or egg substitute equivelent, oil, chopped almonds, recipe ginger spread, cream cheese room temp, butter, softened, powder sugar, crystalized ginger, fine chopped, powdered ginger, salt
    20 min, 22 ingredients
  • Pear Clafouti With Butterscotch Sauce Pear Clafouti With Butterscotch Sauce
    pears, eggs, sugar, heavy cream, vanilla and
    9 More
    pears, eggs, sugar, heavy cream, vanilla, grated lemon peel, salt, english muffins, crumbled to fine crumbs, i use the original thomas english muffins ), brandy butterscotch sauce, butter, light brown sugar, courvoisier cognac, heavy cream
    1 hour , 14 ingredients
  • Pear and Granola Whole Wheat Muffins Pear and Granola Whole Wheat Muffins
    pear nectar, eggs, vegetable oil, fresh lemon juice and
    9 More
    pear nectar, eggs, vegetable oil, fresh lemon juice, grated lemon peel, whole wheat flour, all purpose flour, golden brown sugar, low-fat granola, baking powder, ground nutmeg, salt, chopped unpeeled pear (about 1 medium)
    13 ingredients




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