18372 weight watchers brownie muffins Recipes

  • Brownie Muffins
    all bran cereal, water, brownie mix, low fat, cocoa and
    2 More
    all bran cereal, water, brownie mix, low fat, cocoa, baking soda, chocolate chips , mini
    6 ingredients
  • Ww 1 Pt. Weight Watcher Muffins
    fiber 1 all-bran cereal and
    3 More
    fiber 1 all-bran cereal, krusteaz fat-free blueberry muffin mix, water, baking powder
    25 min, 4 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
  • Brownie Crinkles
    brownie mix , from, eggs, vanilla
    15 min, 3 ingredients
  • Brownie Delight
    brownie mix (for a 9x13-inch pan), marshamllow cream and
    4 More
    brownie mix (for a 9x13-inch pan), marshamllow cream, peanut butter, chocolate chips, butterscotch chips, rice krispies
    30 min, 6 ingredients
  • Brownie Caramel Cheesecake
    brownie mix, egg, cold water and
    7 More
    brownie mix, egg, cold water, individually wrapped caramels , unwrapped, evaporated milk, cream cheese, softened, white sugar, vanilla extract, eggs, chocolate fudge topping
    1 hour 30 min, 10 ingredients
  • Brownie Batter + Cupcake = The SECOND BEST Cupcake.  Ever
    brownie mix, eggs, canola oil, water, white cake mix and
    3 More
    brownie mix, eggs, canola oil, water, white cake mix, canola oil, water, egg whites
    50 min, 8 ingredients
  • Brownies To Die For
    brownie mix, sour cream, coconut pecan frosting and
    2 More
    brownie mix, sour cream, coconut pecan frosting, semisweet chocolate chips, chopped pecans
    50 min, 5 ingredients
  • Brownie-Mallow Bars
    brownie mix, vegetable oil, water, eggs, marshmallows and
    4 More
    brownie mix, vegetable oil, water, eggs, marshmallows, semisweet chocolate chips, peanut butter, butter, crispy rice cereal
    45 min, 9 ingredients
  • Brownie Ice Cream Cake
    brownie mix, vegetable oil, water, eggs and
    4 More
    brownie mix, vegetable oil, water, eggs, mint chocolate chip ice cream , or as needed, sweetened condensed milk, semi-sweet chocolate chips
    50 min, 8 ingredients
  • Brownie Cones
    brownie mix, vegetable oil, water, eggs and
    1 More
    brownie mix, vegetable oil, water, eggs, flat-bottomed wafer ice cream cones
    35 min, 5 ingredients
  • Lelas Brownie Muffins Lelas Brownie Muffins
    brownie mix , 13 x 9 family size, real butter, softened and
    4 More
    brownie mix , 13 x 9 family size, real butter, softened, cream cheese, softened, approx. 1/4 cup very strong coffee, eggs, vanilla
    30 min, 6 ingredients
  • Cheesecake Swirl Brownie Muffins Cheesecake Swirl Brownie Muffins
    pillsbury cheesecake swirl brownie mix, water, eggs and
    2 More
    pillsbury cheesecake swirl brownie mix, water, eggs, chocolate chips, chopped almonds
    46 min, 5 ingredients
  • Low Fat Brownie Muffins Low Fat Brownie Muffins
    all-bran cereal (the thread kind as opposed to flakes) and
    3 More
    all-bran cereal (the thread kind as opposed to flakes), water, baking powder, low-fat brownie mix (approximate size)
    40 min, 4 ingredients
  • Brownie Snack Cake Brownie Snack Cake
    brownie mix , from my recipe, eggs, separated, milk and
    1 More
    brownie mix , from my recipe, eggs, separated, milk, vanilla
    40 min, 4 ingredients
  • Brownie Goody Bars Brownie Goody Bars
    brownie mix, water, vegetable oil and
    5 More
    brownie mix, water, vegetable oil, eggs , for gooier texture or 3 , for more cake like brownies, ready to spread whipped vanilla frosting, crispy rice cereal, peanut butter, semi-sweet chocolate chips (2 cups)
    58 min, 8 ingredients
  • Brownie Waffles Brownie Waffles
    brownie mix, ingredients listed on box to make brownies and
    2 More
    brownie mix, ingredients listed on box to make brownies, baking mix, powdered sugar
    15 min, 4 ingredients
  • Brownie Dessert Pizza Brownie Dessert Pizza
    brownie mix + ingredients to make brownies on box and
    6 More
    brownie mix + ingredients to make brownies on box, cream cheese, smooth peanut butter, sugar, bananas, chopped peanuts or to your liking, chocolate drizzle to your liking
    40 min, 7 ingredients




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