246 cream muffins fat 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
  • Hg's Cheesy-Good Cornbread Muffins - Ww Points = 2
    cream-style corn, canned, all-purpose flour and
    9 More
    cream-style corn, canned, all-purpose flour, yellow cornmeal, fat free egg substitute (like egg beaters), nonfat sour cream, reduced-fat cheddar cheese, shredded, scallion, chopped, artificial sweetener (i. e. splenda granulated), baking powder, salt, hot sauce
    30 min, 11 ingredients
  • Celery Muffins
    condensed cream of celery soup, egg, onion, quartered and
    7 More
    condensed cream of celery soup, egg, onion, quartered, celery, diced, fat free sour cream, reduced-fat milk (1 or 2%, stay away from skim), all-purpose flour, baking powder, salt, paper baking cups or nonstick cooking spray
    35 min, 10 ingredients
  • Sour Cream Muffins with Poppy Seed Streusel
    sugar, all-purpose flour, butter, melted, poppy seeds and
    12 More
    sugar, all-purpose flour, butter, melted, poppy seeds, all-purpose flour (about 9 oz), sugar, baking powder, baking soda, salt, fat-free buttermilk, butter, melted, grated orange rind, vanilla extract, egg, lightly beaten, reduced-fat sour cream
    16 ingredients
  • Orange Scented Sour Cream Muffins With Poppy Seed Streusel
    sugar, flour, butter, melted, poppy seed, flour, sugar and
    9 More
    sugar, flour, butter, melted, poppy seed, flour, sugar, baking powder, baking soda, salt (optional), fat-free buttermilk, butter, melted, orange zest (i use zest of 1 ), vanilla, egg, lightly beaten, reduced-fat sour cream (don tsp use fat-free, they don tsp turn out as well)
    33 min, 15 ingredients
  • Apple Crunch Muffins
    all-purpose flour, sugar, baking powder, ground cinnamon and
    14 More
    all-purpose flour, sugar, baking powder, ground cinnamon, baking soda, salt, ground allspice, ground nutmeg, eggs, sour cream (low-fat or non fat is fine ), unsalted butter, melted, tart apple, unpeeled and diced, walnuts, chopped (i love almonds too), all-purpose flour, sugar, ground cinnamon, ground nutmeg, unsalted butter, cold
    45 min, 18 ingredients
  • Healthy Berry Muffins
    oats, low-fat sour cream and
    8 More
    oats, low-fat sour cream, low-fat berry yogurt (or 1 small container), brown sugar, egg, flour, salt, baking soda, baking powder, frozen mixed berries (or fresh )
    40 min, 10 ingredients
  • Healthy Carrot Cake Muffins
    grated carrot, minced pineapple, egg whites and
    9 More
    grated carrot, minced pineapple, egg whites, fat free sour cream, low-fat vanilla soymilk, vanilla, whole wheat pastry flour, dark brown sugar, baking soda, baking powder, cinnamon, nutmeg
    34 min, 12 ingredients
  • Streusel-Topped Pumpkin Muffins
    all-purpose flour, whole wheat flour, granulated sugar and
    14 More
    all-purpose flour, whole wheat flour, granulated sugar, baking powder, baking soda, cinnamon, salt, pumpkin, low-fat sour cream, low-fat milk, unsweetened applesauce, vanilla extract, egg, egg white, brown sugar, flour, butter
    18 min, 17 ingredients
  • Apple Streusel Muffins
    flour (use some nutritious blend), sugar, baking powder and
    13 More
    flour (use some nutritious blend), sugar, baking powder, baking soda, salt, cinnamon, eggs, sour cream (low fat is good ), butter, melted, heavy cream (or half & half), apples, diced small (or grated ), sugar, flour, cinnamon, nutmeg (optional), butter, softened (or margarine)
    35 min, 16 ingredients
  • Banana Cream Muffins
    flour, sugar, baking powder, cinnamon, nutmeg and
    5 More
    flour, sugar, baking powder, cinnamon, nutmeg, half-and-half, low-fat banana cream yogurt, egg, vegetable oil, ripe mashed bananas
    15 min, 10 ingredients
  • Blueberry Muffin Tops
    butter, half-and-half cream or 1/3 cup full-fat milk and
    12 More
    butter, half-and-half cream or 1/3 cup full-fat milk, whole egg, egg yolk (save the white for another use), almond extract or 1 tsp vanilla, flour, sugar (use more for a sweeter muffin top), baking powder, salt, fresh blueberries, cold butter, cut into small pieces (no substitutes), flour, sugar, cinnamon (optional)
    17 min, 14 ingredients
  • Pineapple Cream Muffins
    flour, baking powder, baking soda and
    6 More
    flour, baking powder, baking soda, vanilla instant pudding mix, brown sugar, egg, beaten, sour cream (can use low fat ), crushed pineapple in juice, oil
    30 min, 9 ingredients
  • Sour Cream Peach Muffins
    toasted almond, finely chopped, brown sugar, cinnamon and
    13 More
    toasted almond, finely chopped, brown sugar, cinnamon, unsalted butter, melted, unsalted butter, melted, light brown sugar, oil, eggs, pure vanilla extract, sour cream (low-fat is fine ), all-purpose flour, quick-cooking oatmeal, baking powder, baking soda, salt, coarsely chopped peach, pitted, skins removed
    45 min, 16 ingredients
  • Julia's Raspberry Cream Muffins Julia's Raspberry Cream Muffins
    fat free cream cheese, light butter and
    11 More
    fat free cream cheese, light butter, splenda sugar substitute , for baking, vanilla, egg whites, egg, whole wheat flour, all-purpose flour, baking powder, baking soda, salt, light vanilla soymilk, fresh raspberries
    45 min, 13 ingredients
  • Moist Sugarless Cornbread Muffins Moist Sugarless Cornbread Muffins
    creamed corn, fat free sour cream, nonfat milk, eggs and
    7 More
    creamed corn, fat free sour cream, nonfat milk, eggs, butter, melted, flour, cornmeal, salt, baking powder, baking soda, cayenne pepper
    1 hour , 11 ingredients
  • Maple Raisin Bran Muffins Maple Raisin Bran Muffins
    all-purpose flour (about 3 oz) and
    21 More
    all-purpose flour (about 3 oz), whole wheat flour (about 2 oz), oat bran, raisins, dark brown sugar, granulated sugar, ground cinnamon, salt, reduced-fat sour cream, reduced-fat milk, butter, melted and cooled, maple syrup, vanilla extract, egg, lightly beaten, dark brown sugar, quick-cooking oats, all-purpose flour, canola oil, maple syrup, ground cinnamon, baking powder
    22 ingredients
  • Pineapple Cream Muffins Pineapple Cream Muffins
    flour, baking powder, baking soda, instant vanilla pudding and
    5 More
    flour, baking powder, baking soda, instant vanilla pudding, brown sugar, egg, beaten, sour cream (regular or low fat ), crushed pineapple , with juice, oil
    15 min, 9 ingredients




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