2244 wheat egg muffin Recipes

canadian bacon, eggs, king arthur unbleached all-purpose flour, salt, ground mustard, cayenne pepper, fat-free milk, fat-free evaporated milk, egg yolk, lightly beaten, butter-flavored sprinkles, lemon juice, whole wheat english muffins, split and toasted

whole-wheat english muffins, split, canadian bacon, eggs, butter, low-fat greek yogurt, mayonnaise, lemon juice, kosher salt, pepper, roughly chopped flat-leaf parsley

eggs, sunflower oil, butter, leek, trimmed and thinly sliced, whole wheat english muffins, split, toasted and lightly buttered, salt and pepper

peanut oil, chopped onion, minced garlic, minced peeled fresh ginger, jalapeno pepper, minced, curry powder, kosher salt, freshly ground black pepper, sugar, diced tomatoes, undrained, light coconut milk, chopped fresh cilantro, eggs, whole-wheat english muffins, split and toasted, chopped green onions, cilantro leaves (optional)

king arthur premium 100% whole wheat flour, old-fashioned oats, sugar, baking powder, salt, eggs, lightly beaten, milk, raisins, vegetable oil, whole uncooked eggs, rinsed

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.

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

unsalted butter, room temperature, plus more for pan, soft whole wheat flour (any kind of whole wheat flour works), baking powder, salt, frozen mini blueberries (you may use which ever blueberries you like best, but for bigger ones, you increase to 2 cups), unbleached cane sugar, eggs, pure vanilla extract, milk, nutmeg

wheat bran, white flour, baking powder, sugar, butter, vanilla, egg, milk, semi-sweet chocolate chips

eggs, sugar, cooked sweet potatoes, peeled, vanilla, oil, whole wheat cake flour, baking soda, baking powder, cinnamon, salt, chocolate chips

distilled white vinegar, extra virgin olive oil, shallot, garlic clove, minced, zucchini, diced (about 2 medium), tomatoes, diced (3-4), fresh basil, thinly sliced and divided, balsamic vinegar, salt, fresh ground pepper, eggs, whole wheat english muffins, split and toasted, parmesan cheese, freshly grated

eggs, whole wheat english muffins, canadian bacon, fat free american cheese

all-purpose flour, whole wheat flour, toasted wheat germ, baking powder, baking soda, salt, mashed very ripe banana (about 3 large), vegetable oil, egg, lightly beaten

oat bran, toasted wheat germ, all-purpose flour, whole wheat pastry flour, baking powder, baking soda, salt, canola oil, buttermilk, brown sugar, whole egg, golden raisins

all-purpose flour, baking powder, baking soda, whole cored, peeled and diced apple ., whole egg whites, non-fat milk (may use unsweetened almond or soy), salt, unsweetened applesauce, vanilla extract, wheat bran, whole wheat pastry flour

whole wheat flour, wheat germ, splenda sugar substitute, baking powder, baking soda, salt, banana, mashed, nonfat milk, plain fat-free yogurt (i always use source apple crumble), oil, egg whites, mixed berries, fresh or 1/2-1 cup mixed berry, frozen, sugar-free raspberry jam (or other flavour as desired)

turkey breakfast sausage, chopped green bell pepper, bottled roasted red bell pepper, drained, chopped onion, whole wheat english muffins, split and toasted, reduced-fat shredded sharp cheddar cheese, divided, eggs, egg whites, low-fat milk, dry mustard, ground red pepper