26667 fruit upside muffin Recipes

  • Fruit Filled Muffins
    milk, vegetable oil, egg, original bisquick baking mix and
    4 More
    milk, vegetable oil, egg, original bisquick baking mix, fruit preserves (any flavor ), powdered sugar, powdered sugar, water
    28 min, 8 ingredients
  • Fruit-Filled Muffins
    all-purpose flour, sugar, baking powder, salt, milk and
    4 More
    all-purpose flour, sugar, baking powder, salt, milk, butter, melted (1 stick), egg, vanilla, fruit preserves (recommend strawberry)
    20 min, 9 ingredients
  • Fruit Compote Muffins
    flour, baking powder, baking soda, cinnamon, ginger and
    8 More
    flour, baking powder, baking soda, cinnamon, ginger, nutmeg, salt, granulated sugar, milk, eggs, canola oil, dried fruit, walnuts (chopped )
    40 min, 13 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
  • Fruit Cocktail Coffee Cake
    fruit cocktail , reserve 1/2 cup juice (or 2 cups of cut ... and
    8 More
    fruit cocktail , reserve 1/2 cup juice (or 2 cups of cut up fruit), egg, sugar, flour, baking powder, baking soda, salt, brown sugar, chopped walnuts
    50 min, 9 ingredients
  • Fruit and Cheese Platter
    fruit spread, dried figs, chopped, hazelnuts, chopped and
    13 More
    fruit spread, dried figs, chopped, hazelnuts, chopped, apricot preserves, fruit, grapes, strawberries, pears, oranges, peaches, dried apricots, brie cheese, port wine , du salut, blue cheese, french baguette, whole wheat crackers
    15 min, 16 ingredients
  • Fruit Cocktail Squares
    fruit cocktail, butter, softened, white sugar, egg and
    8 More
    fruit cocktail, butter, softened, white sugar, egg, vanilla extract, all-purpose flour, baking powder, baking soda, salt, maraschino cherry juice, flaked coconut, maraschino cherries, chopped
    12 ingredients
  • Fruit Punch
    fruit punch, chilled, unsweetened pineapple juice, chilled and
    2 More
    fruit punch, chilled, unsweetened pineapple juice, chilled, ginger ale, chilled, orange sherbet
    5 min, 4 ingredients
  • Fruit Juice  Gummies
    fruit juice (pure juice-not a fruit-flavored drink) or ne... and
    1 More
    fruit juice (pure juice-not a fruit-flavored drink) or nectar, such as goya, mott s, or kern s, chilled or at room temperature, gelatin
    2 hour 30 min, 2 ingredients
  • Fruit Upside Down Muffin Fruit Upside Down Muffin
    fruit (frozen or fresh ) and
    3 More
    fruit (frozen or fresh ), prepared buttermilk pancake batter, brown sugar, butter
    20 min, 4 ingredients
  • Fruited Streusel Muffins Fruited Streusel Muffins
    all-purpose flour, baking powder, baking soda, salt, sugar and
    6 More
    all-purpose flour, baking powder, baking soda, salt, sugar, grated lemon rind, egg, lightly beaten, nonfat buttermilk, vegetable oil, vegetable cooking spray, fruited streusel topping
    11 ingredients
  • Fruit Upside-down Pudding Fruit Upside-down Pudding
    brown sugar, eggs, water, flour, baking powder, vanilla and
    2 More
    brown sugar, eggs, water, flour, baking powder, vanilla, butter, fruit, any kind
    8 ingredients
  • Passion Fruit Raspberry Muffins Passion Fruit Raspberry Muffins
    self raising flour, egg whites, sugar, applesauce (in jar) and
    4 More
    self raising flour, egg whites, sugar, applesauce (in jar), bicarbonate of soda, passion fruit pulp, frozen raspberries, skim milk
    25 min, 8 ingredients
  • Four-Fruit Banana Muffins Four-Fruit Banana Muffins
    whole wheat pastry flour or 2 cups white whole wheat flour and
    10 More
    whole wheat pastry flour or 2 cups white whole wheat flour, wheat germ, baking powder, baking soda, white sugar, applesauce, canola oil, milk or 1/4 cup soy, banana, quartered and sliced into small pieces, dried sweetened cranberries, fruit jam or 1/4 cup preserves, any flavor
    22 min, 11 ingredients
  • Upside-down Chocolate German Snack Cake Upside-down Chocolate German Snack Cake
    upside-down german chocolate snack cake, light butter and
    12 More
    upside-down german chocolate snack cake, light butter, water, brown sugar, flaked sweetened coconut, marshmallows, chopped pecans, chopped marachino cherries, egg whites, fat-free sour cream (without, gelatin ), unsweetened applesauce, german chocolate cake mix
    40 min, 15 ingredients
  • Fruit Cocktail Bread (ABM) Fruit Cocktail Bread (ABM)
    fruit cocktail (do not drain), vegetable oil and
    6 More
    fruit cocktail (do not drain), vegetable oil, fruit juice concentrate, salt, coconut flakes, whole wheat flour, bread flour, yeast
    3 hour 10 min, 8 ingredients
  • Fruit Cocktail Lunch Box Bars Fruit Cocktail Lunch Box Bars
    fruit cocktail, well drained (reserve 2 tbsp syrup for gl... and
    14 More
    fruit cocktail, well drained (reserve 2 tbsp syrup for glaze), butter (not spread or tub product) or 1/2 cup margarine, softened (not spread or tub product), sugar, vanilla extract, lemon extract (optional), eggs, flour, baking powder, salt, raisins or 1/2 cup dates, chopped, sugar, syrup from fruit, grated lemon rind, lemon juice (fresh is best )
    45 min, 15 ingredients
  • Fruit Salad Abalos Style Fruit Salad Abalos Style
    fruit cocktail, drained, lychees, drained and
    7 More
    fruit cocktail, drained, lychees, drained, macapuno (coconut preserves), drained, palm seeds, drained, creamed corn, red delicious apple, cored and diced, asian pear, cored and cubed, sour cream, sweetened condensed milk
    10 min, 9 ingredients




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