148649 mini southwestern pup muffins fiesta sauce Recipes

yellow cornmeal, all-purpose flour, white sugar, baking powder, salt, chili powder, ground cumin, garlic powder, milk, egg, beaten, canola oil, shredded monterey jack cheese, hot dogs , cut into 1 inch pieces, fiesta dipping sauce, sour cream, mayonnaise, dry taco seasoning mix

unsalted butter, scallions, white and green parts, minced, stalk celery, minced, garlic, minced, fresh lump crabmeat, cleaned and picked over to remove any bits of shell, eggs, lightly beaten, fresh lemon juice, whole grain mustard, minced fresh flat-leaf parsley, kosher salt, fresh ground black pepper, freshly grated nutmeg, cracker meal , plus, more cracker meal , for dredging, vegetable oil, for frying, mayonnaise, scallions, white and green parts, chopped, minced fresh flat-leaf parsley, minced fresh dill, fresh lemon juice, drained white horseradish, whole grain mustard, ketchup, worcestershire sauce, sweet paprika, kosher salt, fresh ground black pepper, tabasco sauce

chimichurri sauce, lightly packed chopped parsley (ideally, flat leaf italian parsley), garlic, minced, salt, freshly ground pepper, chili pepper flakes, fresh oregano leaves (optional), shallot or onion, minced, vegetable or olive oil, sherry wine vinegar , or red wine vinegar, lemon juice, steak, cayenne pepper, salt, rib-eye , new york strip, or sirloin steak, 1 1/2 inches thick, baguettes, sliced into 1/4-inch-thick slices

english muffin, marinara sauce, pepperoni, mozzarella cheese

english muffins, pizza sauce , depending on how saucy you like your pizza, pre-shredded mozzarella cheese (or more ), pepperoni

cornbread muffin mix (we like betty crocker), ingedients listed on the muffin mix, your favorite hotdogs

fiesta cheese soup, cream of chicken soup, sour cream, butter or margarine, melted, simply potatoes southwest style shredded hash browns, cubed fully cooked ham, crushed round buttery crackers

fiesta bean salad, skinnytaste.com, little over 1 cup old points : 7 weight watcher points+: 7 pt, calories: 335 fat: 11.5 g carb : 47 g fiber: 15.5 g protein: 14 g sugar: 0.4 g, sodium: 481.6 mg cholest : 0 mg, garlic, minced, fresh lime juice, extra virgin olive, cumin, crushed red pepper flakes, salt, black beans, rinsed and drained, canned chickpeas, rinsed and drained, tomatoes, halved, minced red onion, finely diced, cilantro, chopped, avocado, diced

muffin pan for 12 cupcakes, foil cupcake liners, crust: 1/4 cup graham cracker crumbs (about 7 graham crackers), unsalted butter, melted, light brown sugar, filling: 12 oz. cream cheese, at room temperature, granulated sugar, sour cream, eggs, topping: 1/4 cup sour cream, granulated sugar, strawberry pie filling

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.

ground turkey or 1 1/2 lbs ground chicken, water chestnut, chopped fine, fine breadcrumbs, evaporated milk, soya sauce, green onion, egg, oxo low-sodium instant chicken bouillon granules, garlic clove, minced, ketchup, honey, soya sauce, garlic

crab cakes, butter, minced shallots, diced celery, diced red pepper, diced green pepper, paprika, crabmeat, well drained (imitation will work too), minced fresh parsley, minced fresh thyme, salt, pepper, fresh white bread crumbs, eggs lightly beaten, vegetable oil, dijon sauce, sour cream, dijon mustard, sugar, white wine vinegar, salt, pepper

eggplants, salt, olive oil, ricotta cheese, eggs, shredded mozzarella cheese, grated parmesan cheese, chopped fresh parsley, garlic powder, pepper, marinara sauce

leftover hamburger buns (or you can buy some just to make these, or you can use english muffins), tomato sauce, taco seasoning, shredded cheese, leftover taco meat (it can be whatever you have chicken, pork, ground beef, etc), any other toppings you may have around the house like onion , green pepper, olives, tomatoes, etc.

olive oil, garlic cloves, minced, white onion, diced, diced tomatoes, cilantro, minced, salt, tabasco sauce, sugar, pepper , to taste, angel hair pasta

egg whites, honey , berry wheat bread torn into tiny pieces (or any wheat bread), lean ground turkey breast, mustard, onion powder, garlic powder, salt, ketchup, sriracha hot sauce (or any hotsauce), italian spices, milk, ketchup

southwestern corn soup, frozen mixed vegetables (already cooked), early peas, frozen corn (already cooked), cooked chicken breast (diced )

english muffin (i usually use whole grain), pizza sauce or 1 -2 tbsp tomato sauce, mozzarella cheese, any vegetables or meat, you want to hide