1328 whole muffins oil Recipes

  • Whole Grain Blueberry Muffins
    oat bran, old fashioned oats, whole wheat pastry flour and
    8 More
    oat bran, old fashioned oats, whole wheat pastry flour, baking powder, baking soda, cinnamon, sorghum or 1/4 cup molasses, egg substitute or 1 whole egg, buttermilk, oil, blueberries, washed
    40 min, 11 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
  • Whole Wheat Honey Banana Muffins
    whole wheat flour, baking soda, salt and
    6 More
    whole wheat flour, baking soda, salt, wheat germ (optional), olive oil or 2/3 cup canola oil, honey, eggs, mashed ripe bananas, water
    35 min, 9 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
  • Whole Wheat Dinner Muffins
    whole wheat flour, oat bran, baking soda, baking powder and
    3 More
    whole wheat flour, oat bran, baking soda, baking powder, salt, low-fat buttermilk, canola oil
    25 min, 7 ingredients
  • Whole Wheat Banana Muffins
    whole wheat flour, baking soda, salt, nutmeg, cinnamon and
    6 More
    whole wheat flour, baking soda, salt, nutmeg, cinnamon, olive oil, unsweetened applesauce, honey, bananas, mashed, eggs, warm water
    20 min, 12 ingredients
  • Whole Grain Banana Muffins
    whole wheat flour, oat bran, ground flax seeds, salt and
    7 More
    whole wheat flour, oat bran, ground flax seeds, salt, baking powder, sugar, egg, lightly beaten, mashed ripe banana, milk, canola oil, chopped pecans (optional)
    30 min, 11 ingredients
  • Whole wheat raisin muffins
    whole wheat flour, white flour, baking powder, salt and
    5 More
    whole wheat flour, white flour, baking powder, salt, egg, beaten, milk, oil, honey, raisins
    28 min, 9 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
  • Cranberry Muffin Cranberry Muffin
    whole eggs, oil, butter, softened, shortening, salt, sugar and
    5 More
    whole eggs, oil, butter, softened, shortening, salt, sugar, vanilla extract, butter flavoring, baking powder, bread flour, whole fresh cranberries
    50 min, 11 ingredients
  • Zucchini Bread/muffins Zucchini Bread/muffins
    whole wheat flour, cinnamon, baking soda, baking powder and
    7 More
    whole wheat flour, cinnamon, baking soda, baking powder, salt, whole eggs, oil (canola is a good choice), honey, vanilla, grated zucchini, chopped nuts (walnuts) optional
    11 ingredients
  • Blackberry Muffins (Oil-free) Blackberry Muffins (Oil-free)
    whole wheat flour, baking powder, baking soda, cinnamon and
    5 More
    whole wheat flour, baking powder, baking soda, cinnamon, sugar, natural unsweetened applesauce, eggs, beaten, buttermilk, lowfat, fresh blackberries
    45 min, 9 ingredients
  • Whole Grain  Cereal Muffins Whole Grain Cereal Muffins
    whole wheat flour, white flour, baking powder, salt, sugar and
    4 More
    whole wheat flour, white flour, baking powder, salt, sugar, curves whole grain cereal (may substitute other brands), milk, vegetable oil, dried cranberries (or any dried fruit) (optional)
    32 min, 9 ingredients
  • Whole Wheat Date Nut Muffins Whole Wheat Date Nut Muffins
    whole wheat flour, whole wheat pastry flour, baking powder and
    8 More
    whole wheat flour, whole wheat pastry flour, baking powder, salt, eggs, honey, buttermilk, vegetable oil, vanilla extract, dates, chopped, walnuts, chopped
    25 min, 11 ingredients
  • Whole Grain Blueberry Muffins (Health Nut!) Whole Grain Blueberry Muffins (Health Nut!)
    whole wheat flour (or white ), all-purpose flour and
    14 More
    whole wheat flour (or white ), all-purpose flour, quick oats (or instant ), flax seed meal, baking soda, baking powder, salt, sugar, blueberries, walnuts, chopped, banana (really ripe, black even), egg, buttermilk, honey, oil, vanilla
    20 min, 16 ingredients
  • Whole Wheat and Honey Muffins (With Pepitas) Whole Wheat and Honey Muffins (With Pepitas)
    whole wheat flour, baking powder, egg, well beaten and
    4 More
    whole wheat flour, baking powder, egg, well beaten, skim milk, honey, canola oil, pepitas (coarsely chopped or whole )
    35 min, 7 ingredients
  • Whole Wheat Herb Muffins Whole Wheat Herb Muffins
    whole wheat flour, all-purpose flour, baking powder and
    9 More
    whole wheat flour, all-purpose flour, baking powder, baking soda, salt, sugar, nonfat buttermilk, vegetable oil, minced fresh chives, dried basil, crushed, egg white, vegetable cooking spray
    12 ingredients




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