1343 wheat muffins oil Recipes

  • 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
  • Wheat Bran Muffins
    wheat bran, boiling water, brown sugar , packed and
    10 More
    wheat bran, boiling water, brown sugar , packed, canola oil, unbleached all-purpose flour, white whole wheat flour, baking soda, salt, eggs, beaten, buttermilk, raisins, dried pineapple, diced, carrots, finely grated
    35 min, 13 ingredients
  • Honey Wheat Muffins
    vegetable oil cooking spray, nonfat milk and
    11 More
    vegetable oil cooking spray, nonfat milk, egg white, slightly beaten, honey, butter, softened (original recipe called for low-fat margarine but i prefer butter for baking. your choice.), applesauce, shredded wheat biscuits, crumbled to make 3/4 cup, all-purpose flour, whole wheat pastry flour, baking powder, cinnamon, nutmeg, raisins (or chopped dried apricots)
    25 min, 13 ingredients
  • Whole Wheat Muffins
    whole wheat flour, wheat germ, salt, baking powder and
    4 More
    whole wheat flour, wheat germ, salt, baking powder, honey or 2/3 cup brown sugar, low-fat milk, egg, canola oil
    20 min, 8 ingredients
  • Apple-Cranberry Wheat Muffins
    all-purpose flour, whole wheat flour, granulated sugar and
    10 More
    all-purpose flour, whole wheat flour, granulated sugar, toasted wheat germ, baking powder, ground cinnamon, carnation fat-free evaporated milk (5 oz can), apple juice , premium, vegetable oil, egg, baking apples, dried sweetened cranberries (ocean spray craisins), cinnamon sugar
    40 min, 13 ingredients
  • Healthy Whole Wheat Muffins
    self rising flour (heaping) and
    8 More
    self rising flour (heaping), king arthurs whole wheat flour (heaping), brown sugar, flax seed, carrot (large), apple, canola oil (olive oil works too), molasses (or honey), skim milk
    30 min, 9 ingredients
  • Honey Wheat Muffins
    flour, whole wheat flour, baking powder, salt, egg, honey and
    2 More
    flour, whole wheat flour, baking powder, salt, egg, honey, milk, vegetable oil (or use 2 tbsp. each oil and applesauce)
    30 min, 8 ingredients
  • Wheat Bran Muffins
    wheat flour, all-bran cereal, baking powder and
    7 More
    wheat flour, all-bran cereal, baking powder, ground cinnamon, salt, ground nutmeg, egg, milk, brown sugar, oil
    35 min, 10 ingredients
  • Honey Wheat Muffins
    buttermilk, rolled oats, honey, vegetable oil and
    4 More
    buttermilk, rolled oats, honey, vegetable oil, whole wheat flour, baking powder, baking soda, salt
    45 min, 8 ingredients
  • Honey Wheat Muffins
    buttermilk, rolled oats, honey, vegetable oil and
    4 More
    buttermilk, rolled oats, honey, vegetable oil, whole wheat flour, baking powder, baking soda, salt
    30 min, 8 ingredients
  • Whole Wheat Muffins
    whole wheat flour, splenda sugar substitute, baking soda and
    4 More
    whole wheat flour, splenda sugar substitute, baking soda, baking powder, low-fat yogurt, canola oil, skim milk
    30 min, 7 ingredients
  • Whole Wheat Muffins
    whole wheat flour, brown sugar, baking powder, salt, oil and
    6 More
    whole wheat flour, brown sugar, baking powder, salt, oil, yogurt, applesauce, honey, vanilla, eggs, beaten, milk
    20 min, 11 ingredients
  • Banana Pumpkin Whole Wheat Muffins (No Sugar Added) Banana Pumpkin Whole Wheat Muffins (No Sugar Added)
    whole wheat flour, protein powder, baking powder and
    17 More
    whole wheat flour, protein powder, baking powder, baking soda, salt, wheat germ, pumpkin pie spice, cinnamon, ground flax seeds (optional), eggs, beaten slightly, half-and-half or 3 tbsp milk, coconut oil or 1/4 cup butter, pumpkin, mashed bananas, applesauce, stevia plus (mixed in applesauce), agave nectar or 1 tbsp honey, vanilla, unsweetened carob chips or 1 cup chocolate chips, half-and-half (use if adding milled flax seed) or 1 tbsp milk (use if adding milled flax seed)
    35 min, 20 ingredients
  • Blueberry Whole Wheat Muffins (Food Network Kitchens) Blueberry Whole Wheat Muffins (Food Network Kitchens)
    whole wheat pastry flour or white whole wheat flour and
    12 More
    whole wheat pastry flour or white whole wheat flour, rolled oats, plus more for sprinkling, baking powder, fine salt, baking soda, vegetable oil, reduced-fat sour cream, light brown sugar, grated lemon zest, pure vanilla extract, eggs, blueberries, turbinado sugar, optional, for sprinkling
    35 min, 13 ingredients
  • Master Recipe for Whole Wheat Muffins Master Recipe for Whole Wheat Muffins
    whole wheat flour, all-purpose flour, baking powder, salt and
    6 More
    whole wheat flour, all-purpose flour, baking powder, salt, eggs, at room temperature, honey, maple syrup, nonfat milk or 3/4 cup low-fat milk or 3/4 cup whole milk, canola oil or 1/3 cup vegetable oil, vanilla extract
    37 min, 10 ingredients
  • Six Week Muffins Six Week Muffins
    boiling water, natural bran, whole wheat flour and
    9 More
    boiling water, natural bran, whole wheat flour, baking soda, salt, ground cinnamon or 2 tsp pumpkin pie spice, wheat germ, oil, honey or 1 cup molasses or 1 cup brown sugar, eggs, beaten, buttermilk or 4 cups yogurt, dates or 1 cup raisins or 1 cup chopped apple
    35 min, 12 ingredients
  • Honey Wheat Muffins Honey Wheat Muffins
    king arthur unbleached all-purpose flour and
    8 More
    king arthur unbleached all-purpose flour, king arthur premium 100% whole wheat flour, baking powder, salt, egg, honey, milk, vegetable oil, grated lemon peel
    30 min, 9 ingredients
  • Whole Wheat Muffins Whole Wheat Muffins
    king arthur unbleached all-purpose flour and
    8 More
    king arthur unbleached all-purpose flour, king arthur premium 100% whole wheat flour, brown sugar, baking powder, salt, eggs, lightly beaten, milk, vegetable oil, chopped pecans
    30 min, 9 ingredients




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