88 low fat egg muffin cups Recipes
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all-purpose flour, sugar, baking powder, baking soda, salt and4 Moreall-purpose flour, sugar, baking powder, baking soda, salt, nonfat milk (you can also use low fat buttermilk) or 1 cup soymilk (you can also use low fat buttermilk), canola oil, eggs, lightly beaten or 1/4 cup egg beaters egg substitute, blueberries30 min, 9 ingredients
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yellow cornmeal, all-purpose flour, baking soda, salt and6 Moreyellow cornmeal, all-purpose flour, baking soda, salt, low calorie sweetener, fat free sour cream, egg substitute, corn or 3/4 cup mexi , drained, jalapenos, finely chopped, low-fat cheddar cheese or 1/2 cup mexican blend cheese28 min, 10 ingredients
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muffin pans and40 Moremuffin 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
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all-purpose flour, whole wheat flour, sugar, baking soda and13 Moreall-purpose flour, whole wheat flour, sugar, baking soda, baking powder, salt, cinnamon, nutmeg, plain non-fat yogurt, orange juice, maple syrup, egg whites or 1 cup non fat egg substitute, canola oil, vanilla extract, dried orange peel, grated carrots, shredded washington apples25 min, 17 ingredients
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all-purpose flour and9 Moreall-purpose flour, wheat and barley cereal, nuggets (i substituted 1/2 cup oatmeal here since i didn tsp have this ingredient), sugar, baking powder, baking soda, salt, ripe bananas, mashed (about a cup), plain nonfat yogurt, egg substitute (i didn tsp have these either so i used 1/4 cup of eggs(about an egg and a half), vanilla extract30 min, 10 ingredients
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low-fat plain yogurt, applesauce, vanilla, milk, egg and7 Morelow-fat plain yogurt, applesauce, vanilla, milk, egg, whole wheat flour, sugar, baking powder, cinnamon, salt, shredded carrot, raisins (optional) or 1/2 cup dried cranberries (optional) or 1/2 cup walnuts (optional)20 min, 12 ingredients
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Low Fat Choc Berry Muffinscaster sugar, plain flour, baking powder and8 Morecaster sugar, plain flour, baking powder, unsweetened cocoa powder, low-fat yogurt, canola oil, vanilla, eggs, coconut , dessiccated, strawberry jam (1/4 tsp per muffin), frozen unsweetened mixed berries, thawed and drained on paper (optional but tasty. if leaving out, add another cup of coconut to the muffin mix)1 hour , 11 ingredients
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Low-Cal Banana Muffins / Cupcakesall-purpose flour, baking powder, baking soda, salt and9 Moreall-purpose flour, baking powder, baking soda, salt, benefiber fiber supplement (optional), splenda sugar blend for baking or 1 1/2 cups sugar, butter, softened (1 stick), ripe banana, mashed, low-fat buttermilk (or 2/3 cup milk mixed with 1 tsp. white vinegar to make sour milk), egg substitute or 2 eggs, beaten, pure vanilla extract, cinnamon, semi-sweet chocolate chips (optional)15 min, 13 ingredients
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Low Carb/Low Fat Pumpkin Muffinsoatmeal, baking powder, baking soda, salt, cinnamon and6 Moreoatmeal, baking powder, baking soda, salt, cinnamon, allspice, pumpkin, splenda sugar substitute, applesauce (can substitute 1/2 cup oil), egg substitute (can substitute 2 eggs), vanilla30 min, 11 ingredients
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Starbucks Low Fat Blueberry Muffinsunbleached flour, sugar, baking powder, salt, skim milk and4 Moreunbleached flour, sugar, baking powder, salt, skim milk, applesauce (can substitute 1/3 cup melted margarine) or 2/3 cup pureed pear (can substitute 1/3 cup melted margarine), egg whites, blueberries, vegetable oil cooking spray20 min, 9 ingredients
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Banana Apple Oat Bran Muffinsoat bran, uncooked, whole wheat flour, brown sugar and10 Moreoat bran, uncooked, whole wheat flour, brown sugar, baking powder, salt, ground cinnamon, vanilla extract or 1 vanilla bean, skim milk or 1 1/2 cups low-fat milk, egg, honey or 1/4 cup molasses, vegetable oil, bananas, diced, apples, cored and diced55 min, 13 ingredients
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Super Yummy Low Fat Bran Muffinswhite flour or 1 cup whole wheat flour, baking soda and6 Morewhite flour or 1 cup whole wheat flour, baking soda, cinnamon, all-bran cereal (all bran is my preference), skim milk, brown sugar, egg, applesauce18 min, 8 ingredients
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Low Fat Cranberry Poppy-Seed Muffinsbisquick reduced-fat baking mix, sugar, milk and5 Morebisquick reduced-fat baking mix, sugar, milk, plain fat-free yogurt, egg whites or 1/4 cup cholesterol-free fat-free liquid egg product, poppy seed, grated fresh lemon rind , of, frozen cranberries (thawed ) or 1/2 cup fresh cranberries25 min, 8 ingredients
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Low Carb Atkins Blueberry Muffinssoy flour, splenda sugar substitute , cup-for-cup and6 Moresoy flour, splenda sugar substitute , cup-for-cup, baking powder, vital wheat gluten (optional), eggs, low-fat milk, club soda, fresh blueberries or 1 cup frozen blueberries40 min, 8 ingredients
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Low-Fat Whole Wheat Blueberry Muffinswhole wheat flour, all-purpose flour, brown sugar and10 Morewhole wheat flour, all-purpose flour, brown sugar, baking powder, baking powder, ground cinnamon, ground allspice, salt, fat-free buttermilk, canola oil, unsweetened applesauce, egg, lightly beaten, fresh blueberries or 1 cup frozen blueberries40 min, 13 ingredients
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