25 muffins oil not butter 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
  • Delectable Morning Muffins
    canned pumpkin, drained (put in a sieve over a bowl) and
    12 More
    canned pumpkin, drained (put in a sieve over a bowl), peanut butter (unsweetened ), honey, oil (not olive), eggs , large, canned pineapple chunk , chopped smaller (leave in a sieve over a bowl to drain but keep the juice), all-purpose flour, baking powder (not soda), salt, cardamom seed (or use 1 tsp ground ), cinnamon, ground, ginger, ground, brown sugar
    50 min, 13 ingredients
  • Pumpkin Muffins With Cream Cheese Streusel Topping
    all-purpose flour, brown sugar, baking powder and
    19 More
    all-purpose flour, brown sugar, baking powder, ground cinnamon, ginger, allspice, nutmeg, salt, eggs, canned pumpkin, olive oil (not virgin or extra virgin), vanilla extract, semi-sweet chocolate chips, cream cheese, egg, vanilla extract, brown sugar, all-purpose flour, white sugar, ground cinnamon, butter, pecans, chopped
    25 min, 22 ingredients
  • Studded Peanut Butter Banana Muffins
    ripe bananas, mashed, white sugar, brown sugar, skim milk and
    10 More
    ripe bananas, mashed, white sugar, brown sugar, skim milk, fat-free vanilla yogurt, smooth peanut butter (not natural ), oil (i used a light olive ), vanilla, flour, whole wheat flour, baking powder, ground nutmeg, white chocolate chips, dried cranberries
    18 min, 14 ingredients
  • Peppy Pumpkin Muffins
    all-purpose flour, baking powder, salt, cinnamon and
    10 More
    all-purpose flour, baking powder, salt, cinnamon, ground ginger, nutmeg, unsalted butter, at room temperature, brown sugar, egg, canola oil, milk (i use 1% low-fat ), pumpkin puree (not pumpkin pie filling), pumpkin seeds
    27 min, 14 ingredients
  • Praline Pumpkin Muffins
    light brown sugar, chopped pecans, butter, melted, flour and
    13 More
    light brown sugar, chopped pecans, butter, melted, flour, baking powder, baking soda, ground ginger, ground cinnamon, ground nutmeg, ground allspice, light brown sugar, cooked pumpkin (not pie filling), buttermilk, egg, vegetable oil, orange marmalade
    50 min, 17 ingredients
  • Scandinavian Rye Muffins
    active dry yeast (from a 1/4-oz package) and
    14 More
    active dry yeast (from a 1/4-oz package), light brown sugar, warm water (105-115 f), rye flour, all-purpose flour, grated fresh orange zest, salt, anise seed, ground cumin, caraway seed, unsalted butter, melted and cooled, plus additional for greasing, molasses (not blackstrap), vegetable oil, for greasing, egg, lightly beaten , for egg wash, flaky sea salt
    4 hour 25 min, 15 ingredients
  • Carrot Raisin Nut Muffins
    brown sugar, wheat flour, ground cinnamon, ground nutmeg and
    15 More
    brown sugar, wheat flour, ground cinnamon, ground nutmeg, butter (softened ) or 2 tbsp margarine (softened), wheat flour, grated carrots, brown sugar, baking soda, baking powder, ground cinnamon, ground nutmeg, ground ginger, raisins, walnuts (chopped or crushed ), egg, oil, skim milk, crushed pineapple (do not drain)
    1 hour 5 min, 19 ingredients
  • Super Duper Nanna Muffins
    milk, vegetable oil, egg, brown sugar, flour and
    10 More
    milk, vegetable oil, egg, brown sugar, flour, baking powder, salt, mashed, very ripe bananas (about 2 medium), rum, crumb topping, cold butter (not margarine), brown sugar, dry biscuit mix, cinnamon, you can double the crumb topping if you like a lot on each muffin
    15 ingredients
  • Raspberry Streusel Muffins
    all-purpose flour, brown sugar , packed, baking powder and
    9 More
    all-purpose flour, brown sugar , packed, baking powder, raspberries, fresh or frozen (thawed ), grated apple, your choice, eggs , fork-beaten, vegetable oil (canola can be used), buttermilk (or reconstituted from powder ), all-purpose flour, brown sugar , packed, ground cinnamon, margarine or 3 tbsp butter, hard (not soft)
    30 min, 12 ingredients
  • Strawberry Rhubarb Streusel Muffins
    cold butter, brown sugar, cinnamon, chopped walnuts and
    13 More
    cold butter, brown sugar, cinnamon, chopped walnuts, firmly-packed brown sugar, vegetable oil, egg, room temperature, fresh orange juice , almost to room temperature, sour cream (not cold , almost room temperature), vanilla, all-purpose flour, salt, cinnamon (or to taste), baking soda, baking powder, diced fresh rhubarb, diced fresh strawberries
    45 min, 17 ingredients
  • Wholesome Oat Muffins (Sbd Phase II)
    buttermilk (low fat ) and
    15 More
    buttermilk (low fat ), rolled oats (do not use instant or quick cooking), whole wheat pastry flour, baking powder, baking soda, cinnamon, salt, walnuts, chopped, splenda brown sugar blend, canola oil, egg substitute, vanilla extract, butter substitute, cinnamon, rolled oats, splenda brown sugar blend
    55 min, 16 ingredients
  • 100% Whole Wheat Wholesome Muffin Mix
    whole wheat flour, dry oatmeal and
    15 More
    whole wheat flour, dry oatmeal, powdered milk (or add milk to wet mix instead), sugar, salt, baking powder, powdered eggs (in dry mix ) or 1 egg (added into wet mix), mashed fruit or 1 cup bananas or 1 cup applesauce or 1 cup yogurt or 1 cup mashed pumpkin or 1 cup zucchini or 1 cup carrots or 1 cup beans or 1 cup potatoes or 1 cup peanut butter, oil (if using peanut butter above do not add in extra ), water (or milk if no powdered milk in dry mix), vanilla, raisins or 1 cup chocolate chips or 1 cup dried apples, slices or 1 cup banana chips or 1 cup blueberries or 1/2 cup nuts, egg (in wet mix if no powder in dry mix), sugar (if mashed fruit or additive is not sweet), cinnamon or 1 tsp pumpkin pie spice, cocoa powder, molasses
    35 min, 17 ingredients
  • Corn, Cheddar, and Sun-Dried Tomato Muffins
    cake flour (not self-rising), yellow cornmeal and
    11 More
    cake flour (not self-rising), yellow cornmeal, baking powder, sugar, salt, fresh ground black pepper, grated sharp white cheddar cheese (1-1/2 cups), chopped rehydrated sun-dried tomato (soak them in warm water), sliced scallion, warmed whole milk, unsalted butter, melted and cooled, vegetable oil, egg
    35 min, 13 ingredients
  • Swedish Rye Muffins With Caraway Butter Swedish Rye Muffins With Caraway Butter
    active dry yeast, light brown sugar and
    16 More
    active dry yeast, light brown sugar, warm water (105-115 f), rye flour, all-purpose flour , plus, all-purpose flour, grated fresh orange zest, salt, anise seed, ground cumin, caraway seed, unsalted butter, melted and cooled, plus additional for greasing, molasses (not blackstrap), vegetable oil, for greasing, egg, lightly beaten , for egg wash, flaky sea salt, unsalted butter, caraway seed
    27 min, 18 ingredients
  • Protein Upside Down Muffins Protein Upside Down Muffins
    vanilla protein powder (1 scoop), multi grain pancake mix and
    9 More
    vanilla protein powder (1 scoop), multi grain pancake mix, sugar free vanilla pudding mix, canola oil, egg, sugar free torani syrup (i use vanilla), milk, drop imitation butter flavoring, smart balance butter spread (or any other flavor buttery spread), crushed pinapple in juice (make sure it s not packed in syrup), splenda brown sugar
    30 min, 11 ingredients
  • Pumpkin Struesel Muffins W/Creamy Cheese Filling Pumpkin Struesel Muffins W/Creamy Cheese Filling
    eggs, plain yogurt or 6 oz vanilla yogurt, sour cream and
    21 More
    eggs, plain yogurt or 6 oz vanilla yogurt, sour cream, vegetable oil, for pan, oil, for pan, sugar, pumpkin puree (not pie filling), flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, cream cheese, sour cream, powdered sugar, vanilla, brown sugar , packed, cinnamon, salt, flour, butter, softened
    55 min, 24 ingredients
  • Cherry Ricotta Muffins Cherry Ricotta Muffins
    flour, whole wheat flour, salt, baking powder, baking soda and
    10 More
    flour, whole wheat flour, salt, baking powder, baking soda, brown sugar, sugar, ricotta cheese, buttermilk, eggs, lemon juice, vanilla, almond extract, butter -- melted ; or canola oil, cherries -- not defrosted if frozen; pitted and sliced ; or 1 cup dried cherries
    20 min, 15 ingredients




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