91 wheat fruit muffins Recipes

all-purpose flour or 5 cups freshly ground soft wheat flour or 5 cups oat flour, buttermilk, sugar, apricots, drained and coarsely chopped (1 cup), baking soda, egg whites, lightly beaten, raisins, vegetable oil or 1/2 cup canola oil, oat bran, mashed bananas (4 medium.)

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

eggs, canola oil, applesauce, grated apple, grated carrot, plain fat free sugar free yogurt, vanilla, almond extract, old fashioned oats, whole wheat pastry flour, all-purpose flour, wheat germ, ground flax seeds, powdered milk, baking powder, salt, dried cherries (chopped ), raisins (chopped ), dried cranberries (chopped ), dried blueberries, cinnamon, sugar (optional)

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 spelt or wheat flour, white spelt or wheat flour, flaxseed meal, slightly grounded, rolled oats, baking powder, baking soda, eggs, buttermilk or yogurt, honey, dry fruit of your choice, chopped, brown sugar

spelt flour (i use bob s red mill), sugar (your choice of natural or white, for sweeter muffins use up to 2/3 cup ), potato starch, potato starch or 4 tsp tapioca starch or 4 tsp commercial egg substitute, cinnamon, soy lecithin , powder . (i use bob s red mill, note ( if you are allergic to soy, substitute 2 tsp of oil for this ingredient), baking powder, baking soda, salt, xanthan gum (i use bob s red mill), coconut oil (i use tropical traditions and sometimes use 1/3 cup and 1/3 cup coconut creme for added), apple juice, applesauce, water, agave nectar (maple syrup, honey and brown rice syrup are all good substitutes), vanilla extract, apple, diced small

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)

wheat flour, all-purpose flour, baking powder, baking soda, salt, cinnamon (optional) or 1 tsp nutmeg (optional), honey or 1/2 cup light brown sugar, vanilla or 1 tsp almond extract, low-fat milk, applesauce, egg whites, raisins (optional), diced and drained fruit

oat flour or 2 cups wheat flour, salt, baking powder, artificial sweetener, applesauce (equals 2 eggs), oil, sour soymilk (add 1 tsp vinegar to soy milk), fruit, ground flax seeds

old fashioned oats, whole wheat flour, granulated sugar, baking powder, salt, skim milk, egg whites, vegetable oil, vanilla, fruit, granulated sugar, old fashioned oats

whole wheat pastry flour, salt, baking powder, baking soda, splenda sugar blend for baking, light brown sugar, unprocessed wheat bran, nonfat milk, vinegar, eggs, melted butter, dried cranberries, dried apricot, walnuts, millet

whole wheat flour, white pastry flour, oatmeal, brown sugar (slightly packed), baking powder, baking soda, eggs, buttermilk, light extra virgin olive oil, berries (juicy types of fruit) or 1 1/2-2 cups fruit (juicy types of fruit)

reduced-fat cream cheese, softened, honey (really sweetens it up) (optional), whole wheat english muffins, split and toasted, fresh fruit (i like strawberries, blueberries but use your favorites), all fruit spread (i like polaner all fruit peach but use your favorite), chopped walnuts or 2 tbsp almonds, toasted

whole wheat flour, all-purpose flour, baking powder, baking soda, egg, vegetable oil, mixed fruit, buttermilk, unsweetened fruit juice

all-purpose flour, whole wheat flour, baking powder, salt, cinnamon, nutmeg, all-bran cereal (extra fiber kind), crushed unsweetened pineapple, undrained, unsweetened orange juice, orange peel, egg whites, vegetable oil, mixed dried fruit, chopped, lowfat margarine, softened, artificial sweetener (or 5 packets), vanilla

oats, wheat flour, splenda brown sugar blend (or 1/2 cup regular brown sugar), wheat germ, red mill 7 grain cereal, baking powder, ground cinnamon, salt, eggs, skim milk, applesauce, honey, apples, chopped (or 2 cups peaches)

all-purpose flour, whole wheat flour, white sugar, baking powder, baking soda, plain yogurt, egg, vanilla extract, oil, cubed apples (or any other fruit)

wheat bran, whole wheat flour, applesauce, white grape juice, baking soda, salt, splenda sugar substitute, fruit (use apples & cranberries, blueberries & peaches, raisins or other dried s)