142 wheat buttermilk blueberry Recipes

light brown sugar, all-purpose flour, chopped pecans, butter, melted, all-purpose flour, whole-wheat flour, sugar, baking powder, baking soda, ground cinnamon, ground allspice, egg, buttermilk, vegetable oil, fresh or frozen blueberries

buttermilk, wheat bran, egg, brown sugar, canola oil, ripe banana, mashed, vanilla extract, whole wheat flour, oat bran, baking soda, baking powder, chopped walnuts, fresh or frozen blueberries

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.

whole wheat flour, all-purpose flour, baking powder, baking soda, salt, egg, light brown sugar, buttermilk, orange juice, canola oil, vanilla extract, blackberry jam or 1/3 cup blueberry jam or 1/3 cup raspberry jam or 1/3 cup cherry jam, almond extract, sliced almonds, granulated sugar

all-purpose flour, whole wheat flour, quick-cooking oats, sugar, baking powder, baking soda, salt, ground cinnamon, buttermilk, eggs, lightly beaten, vegetable oil, fresh blueberries (optional) or 1 cup frozen blueberries (optional), quick-cooking oats, chopped slivered almonds, brown sugar, ground cinnamon

nonstick vegetable oil spray, quick-cooking oats, whole wheat flour, chopped pecans (about 2 oz), dark brown sugar, sugar, natural oat bran, wheat germ, ground cinnamon, baking soda, salt, buttermilk, canola oil, egg, vanilla extract, boiling water, fresh or frozen wild blueberries

bananas, mashed, eggs, oil, buttermilk (or sour milk), vanilla, apples, peeled, cored, finely chopped, dates, chopped, walnuts, chopped, blueberries, cinnamon, flour, whole wheat flour, brown sugar, quick oats, oat bran, wheat germ, baking soda, baking powder, salt

whole wheat flour, wheat germ, baking soda, egg whites, buttermilk (i use warm almond milk with 2 tsp lemon juice), unsweetened applesauce, sugar substitute (if using stevia, you only need a little), vanilla, cinnamon, blueberries

whole wheat pastry flour, all purpose flour, baking powder, baking soda, salt, blueberries, splenda no calorie, egg, vanilla extract, applesauce, buttermilk

all-purpose flour, whole wheat flour, sugar, baking powder, baking soda, salt, egg, lightly beaten, buttermilk (i use 3/4 cup milk tbsp white vinegar), white vinegar, canola oil, vanilla, frozen blueberries, frozen raspberries, brown sugar

butter, low-fat peanut butter, honey, dark brown sugar, banana, zest of 2 oranges, shredded carrots, buttermilk, oat flour, spelt flour, rolled oats (not instant ), spelt bran (not cereal flakes), wheat germ, ground flaxseed, psyllium fibre husks, unflavoured whey protein isolate, baking soda, salt, fibre plus harvest brown sugar cereal, chopped walnuts, sunflower seeds, dried dates, chopped, dried blueberries, diced dried apple rings, cinnamon chips (or chocolate chips, optional)

whole wheat flour, all-purpose flour, oat bran, baking powder, baking soda, salt, eggs, egg white, buttermilk, brown sugar , packed, oil, mashed banana, frozen blueberries, granola cereal

all-purpose flour, whole wheat flour, sugar, baking powder, low-fat buttermilk, vegetable oil, egg, blueberries (or any berries), strawberry, sliced, banana, sliced

light brown sugar, all-purpose flour, chopped pecans, butter, melted, all-purpose flour, whole wheat flour, sugar, baking powder, baking soda, ground cinnamon, allspice, egg, buttermilk, vegetable oil, blueberries

all-purpose flour, whole wheat flour, toasted coarsely ground walnuts, baking powder, egg whites, buttermilk, cooking oil, blueberries, white grape juice, honey, blueberries

a dozen delicious waffle variations, this is a great recipe for a special breakfast or brunch! lots of variations, all-purpose flour (or part whole wheat flour), baking powder, sugar (optional), salt, egg yolks, beaten, egg whites beaten until stiff, sweet milk or buttermilk, melted butter, sift dry ingredients together. beat egg yolks until light and add the milk and melted butter. combine wet and dry ingredients. fold in beaten egg whites. bake in a hot waffle iron. makes about a dozen waffles., put the waffle batter into a pitcher. it is much easer to pour the batter, overfill waffle compartments or the batter runs out on the sides of the waffle iron., waffles are done when there is no more steam rising from the iron ., after cooling , freeze extra waffles in a plastic freezer bag. separate with wax paper before freezing., variations, apple waffles - add a tsp of cinnamon to the dry ingredients. add a cup of chopped, peeled apple to batter. serve with warm applesauce & sour cream., bacon waffles - crumble a few slices of cooked, drained & crumbled bacon into the batter., banana waffles - add a chopped banana to the batter., blueberry waffles - add 1-cup fresh or frozen blueberries (thawed & drained)., chocolate waffles - increase sugar to 1/3 cup and add 1 square melted unsweetened chocolate or add 1/2-cup cocoa and a 1/3-cup sugar to dry ingredients. serve with whipped cream and chopped pecans., cinnamon raisin waffles - add a tsp cinnamon and a couple spoonfuls of plumped raisins to the batter., ham waffles - add a couple of spoonfuls of diced ham to the batter. saute it first for better flavor., molasses spice waffles - add a tsp of cinnamon and a 1/2-teaspoon of nutmeg to dry ingredients. add 3 tbsp of molasses to liquid ingredients., nutty waffles - add 1/4 cup chopped peanuts , pecans, walnuts or filberts. toast the nuts for better flavor, orange zest waffles - add a tbsp orange zest to batter. substitute 1/2 cup orange juice for 1/2-cup milk., pineapple waffles - add a cup of well-drained crushed pineapple to the batter., sausage waffles - add a couple of spoonfuls of cooked, crumbled and drained sausage to the batter.

oats (old fashioned or quick cooking), all purpose flour, whole wheat flour, sugar, ground flax seed (flax meal), baking powder, salt, baking soda, cold butter, cut into small pieces, diced apricots or other dried fruit of choice (dried cranberries, dried blueberries, golden raisins, etc), egg, buttermilk, melted butter

old fashioned oats, all-purpose flour, whole wheat flour, light brown sugar, baking powder, salt, baking soda, low-fat buttermilk, canola oil, egg, strawberry, hulled and quartered, blackberry, blueberries, raspberries, granulated sugar, fresh lime juice, reduced-fat cream cheese, softened, sugar, nonfat plain yogurt, grated fresh lime peel