194640 cheese muffins rsc Recipes

  • Bacon Lattice Tomato Muffins #RSC
    reynolds wrap foil, bacon, flakey biscuits, mayonnaise and
    7 More
    reynolds wrap foil, bacon, flakey biscuits, mayonnaise, cream cheese, softened, dried rosemary, salt, pepper, grape tomatoes, chopped, diced onion, monterey jack cheese, grated
    1 hour , 11 ingredients
  • Dark Chocolate Cream Cheese Crumb Muffins #RSC
    reynolds wrap foil, dark chocolate, melted and cooled and
    17 More
    reynolds wrap foil, dark chocolate, melted and cooled, all-purpose flour, baking powder, salt, unsalted butter, softened, cream cheese, softened, granulated sugar, vanilla extract, egg, all-purpose flour, unsalted butter, melted and cooled, light brown sugar , packed, almonds, coarsely chopped, unsweetened cocoa, almond extract, sugar, heavy cream , plus more if necessary, vanilla extract
    50 min, 19 ingredients
  • Crumb Topped Pumpkin Cream Cheese Muffins
    muffins, flour, cinnamon, nutmeg and
    20 More
    muffins, flour, cinnamon, nutmeg, ground cloves4 tsp pumpkin pie spice, cardamom, salt, soda, eggs, sugar, cooked or canned pumpkin, vegetable oil, cream cheese filling, cream cheese, softened, sugar, milk, vanilla extract, crumb topping, all-purpose flour, light brown sugar, granulated sugar, baking powder, salt, unsalted butter, melted
    24 ingredients
  • Cheese Muffin Sandwich
    ripe olives, sliced, sharp cheddar cheese, shredded and
    5 More
    ripe olives, sliced, sharp cheddar cheese, shredded, onion, chopped, mayonnaise, cayenne pepper, paprika, english muffins
    20 min, 7 ingredients
  • Cheese Muffins
    flour, sugar, baking powder, baking soda, salt and
    4 More
    flour, sugar, baking powder, baking soda, salt, grated cheddar cheese, plain yogurt, melted butter, eggs
    35 min, 9 ingredients
  • Cheese Muffins
    self-rising flour, celery salt, cayenne pepper, sugar and
    4 More
    self-rising flour, celery salt, cayenne pepper, sugar, grated cheese, milk, egg, margarine
    20 min, 8 ingredients
  • Ham and Cheese Muffins
    cheese, grated (your favorite ), sugar, egg, biscuit mix and
    2 More
    cheese, grated (your favorite ), sugar, egg, biscuit mix, milk, ham, chopped
    15 min, 6 ingredients
  • Cheese Muffins (Proja)
    eggs, salt and
    6 More
    eggs, salt, grits , corn (top full,you also can put cornmeal instead of corn ), all-purpose flour (top full ), baking powder, yogurt, oil, cottage cheese
    45 min, 8 ingredients
  • Cheese Muffins
    bisquick, butter, sour cream, cheddar cheese, grated and
    1 More
    bisquick, butter, sour cream, cheddar cheese, grated, garlic powder (optional)
    25 min, 5 ingredients
  • Cheese Muffins
    biscuit mix, eggs (egg whites may be used) and
    2 More
    biscuit mix, eggs (egg whites may be used), milk (regular or low-fat ), sharp cheddar cheese, shredded
    30 min, 4 ingredients
  • Cheese Muffins
    generous 3/4 cup white flour, baking powder, salt and
    5 More
    generous 3/4 cup white flour, baking powder, salt, grated sharp cheddar cheese, butter, melted, eggs, beaten, milk, fine cornmeal
    25 min, 8 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
  • Strawberry And Cream Cheese Muffins Strawberry And Cream Cheese Muffins
    strawberry cream cheese muffins, self raising flour, sugar and
    6 More
    strawberry cream cheese muffins, self raising flour, sugar, salt, cream cheese, milk, egg, grated orange rind, frozen or fresh strawbrries chopped .
    12 min, 9 ingredients
  • Cheese Muffins Cheese Muffins
    butter melted, sour cream, baking mix and
    1 More
    butter melted, sour cream, baking mix, grated sharp cheddar cheese
    15 min, 4 ingredients
  • Cheese Muffins With Sour Cream Cheese Muffins With Sour Cream
    shredded cheddar cheese, butter, sour cream and
    2 More
    shredded cheddar cheese, butter, sour cream, self-rising flour, dalop of sour cream
    17 min, 5 ingredients
  • Cheese muffins Cheese muffins
    cheddar cheese grated, flour, baking powder, sugar, salt and
    3 More
    cheddar cheese grated, flour, baking powder, sugar, salt, egg, milk, butter melted
    8 ingredients
  • Cheese Muffins Cheese Muffins
    butter or margarine, divided, chopped onion, biscuit mix and
    4 More
    butter or margarine, divided, chopped onion, biscuit mix, shredded sharp american cheese, divided, egg, milk, sesame seeds, toasted
    7 ingredients
  • Cheese Muffins Cheese Muffins
    fresh finely shredded parmigiano-reggiano cheese, divided and
    10 More
    fresh finely shredded parmigiano-reggiano cheese, divided, all-purpose flour (about 10 oz), sugar, baking powder, baking soda, salt, freshly ground black pepper, low-fat milk, canola oil, egg
    11 ingredients




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