204336 ies cream yourself thin Recipes

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.

cream cheese, vanilla extract , i usually add more, i love vanilla, brown sugar

creamed fruit pie, your choice of 1 of the following pie fillings, blueberry pie filling (pictured), cherry pie filling , add 1 tes. almond flavoring., peach pie filling, apple pie filling (chop into small pieces first), crushed pineapple with juice (not prepared pie filling), carton cool whip, (i use sugar free ), sour cream, vanilla pudding, graham pie crust .

cream cheese, at room temperature (i use 1/3 less fat ), crescent roll dough (i use the low-fat kind ), sugar, vanilla, butter, melted, sugar, cinnamon

cream cheese, softened (regular or light ), butter, softened, jam, any kind (i use half strawberry and half blackberry)

cream cheese, softened, chopped pimento stuffed olive, mayonnaise (i prefer hellmann s)

cream cheese, frozen orange juice concentrate, craisins (i like to use a mixture of whole craisins and some that i have choppped in food processor), chopped walnuts

strawberry ice cream, cream, sliced strawberries, cream, strawberries, thinly sliced

cream cheese, milk, horseradish sauce, grated onions or 2 tbsp sliced thin green onions, salt and pepper, crabmeat (or imitation ), almonds (optional)

cream cheese, salsa (any brand ), wheat thins crackers (approximate box size)

cream filling, semisweet chocolate chips, whipping cream, instant coffee granules, powdered sugar, unsalted butter, room temperature, vanilla extract, cookies, all purpose flour, unsweetened cocoa powder, unsweetened dark cocoa powder, baking soda, salt, unsalted butter, room temperature, golden brown sugar, sugar, egg, water, vanilla extract, instant coffee granules, semisweet chocolate chips, milk chocolate, coarsely chopped

low-fat chocolate ice cream, slightly softened, low-calorie chocolate wafers (about 2 packages), low-fat milk (1-percent), pure vanilla extract

egg whites, salt, lemon juice, sugar, cocoa powder, whipping cream, sugar, fresh raspberry, shaved dark chocolate, melted dark chocolate, for drizzling

cream cheese, softened (i m kind of a brand-name snob with this recipe and only use philadelphia cream cheese), crushed pineapple, drained well, minced green pepper, minced onion, seasoned salt (i go brand-name on this too, and use johnny s), chopped pecans

cream cheese, at room temperature, chili sauce (i use heinz), fresh flat leaf parsley, chopped, minced green onions, use the white part only, freshly minced dill, hot pepper sauce (i use tabasco), red salmon, drained, butterd bread, with crusts trimmed

cream cheese , i use the light stuff, green onions, divided (1/2 cup chopped tops ), smoked salmon, flaked, worcestershire sauce , to taste really, liquid smoke , to taste again really, garlic powder

a panettone weighing 1 2/3 lb (750 g), fresh mascarpone cheese (cream cheese thinned slightly with heavy cream will work as a substitute; beat the mixture until it is smooth and creamy), grated zest of 2 organically grown oranges, lightly sweetened not-overly-concentrated espresso coffee (you could use strong drip coffee if need be), powdered sugar, chocolate chips, orange liqueur, white chocolate (a couple of oz, about 50 g), maraschino cherries