39732 squash muffins frosty topping 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
  • Jamie Oliver's Butternut Squash Muffins
    butternut squash or 400 g acorn squash, skin on, deseeded... and
    8 More
    butternut squash or 400 g acorn squash, skin on, deseeded and roughly chopped, light brown sugar, eggs , large, sea salt, flour , unsifted, baking powder , heaping, walnuts, ground cinnamon, extra virgin olive oil
    40 min, 9 ingredients
  • Savory Lower-Carb Butternut Squash Muffins
    eggs, all-purpose flour and
    7 More
    eggs, all-purpose flour, brown sugar replacement (such as splenda brown sugar blend), olive oil, baking soda, salt, pureed cooked butternut squash, old-fashioned oats, chopped fresh rosemary
    35 min, 9 ingredients
  • Perfect Butternut Squash Muffins
    butternut squash, eggs, water, vegetable oil, white sugar and
    12 More
    butternut squash, eggs, water, vegetable oil, white sugar, brown sugar, whole wheat flour, all-purpose flour, baking powder, baking soda, ground cinnamon, salt, nutmeg, pumpkin pie spice, raisins (optional), chopped walnuts (optional)
    55 min, 17 ingredients
  • Yellow Squash Muffins
    crookneck yellow squash, eggs, melted butter, applesauce and
    4 More
    crookneck yellow squash, eggs, melted butter, applesauce, sugar, all-purpose flour, baking powder, salt
    40 min, 8 ingredients
  • Butternut Squash Muffins With Cranberries
    all-purpose flour, granulated sugar, cinnamon, mace and
    10 More
    all-purpose flour, granulated sugar, cinnamon, mace, nutmeg, baking powder, baking soda, salt, cooked mashed butternut squash (or pureed ), egg, beaten, canola oil (or any vegetable oil), whole milk, fresh cranberries, coarsely chopped
    30 min, 14 ingredients
  • Yellow Summer Squash Muffins
    all-purpose flour (i used the kind labeled better for bre... and
    7 More
    all-purpose flour (i used the kind labeled better for bread ), baking powder, salt, sugar, shredded summer squash (i shred mine in the food processor), egg, beaten, milk (i use fat free), vegetable oil
    25 min, 8 ingredients
  • Butternut Squash Muffins, Diabetic
    peeled seeded and cubed butternut squash, cake flour and
    7 More
    peeled seeded and cubed butternut squash, cake flour, baking powder, salt, pumpkin pie spice, milk, eggs, beaten, butter, melted
    35 min, 9 ingredients
  • Winter Squash Muffins
    flour, baking powder, salt, cinnamon, nutmeg, sugar and
    5 More
    flour, baking powder, salt, cinnamon, nutmeg, sugar, eggs, beaten, milk, cooked winter squash, vegetable oil, raisins
    33 min, 11 ingredients
  • Savory Squash Muffins
    all-purpose flour, sugar, baking powder, baking soda, salt and
    5 More
    all-purpose flour, sugar, baking powder, baking soda, salt, vegetable oil, eggs, yellow squash, grated, zucchini, grated, monterey jack pepper cheese, shredded
    55 min, 10 ingredients
  • Shaker Squash Muffins
    brown sugar, molasses, butter, softened, egg, beaten and
    5 More
    brown sugar, molasses, butter, softened, egg, beaten, pecans, chopped, squash, cooked and mashed, baking soda, salt, flour
    40 min, 9 ingredients
  • Summer Squash Muffins
    eggs, beaten, granulated sugar, raw honey, canola oil and
    6 More
    eggs, beaten, granulated sugar, raw honey, canola oil, enriched white flour, whole wheat flour, baking soda, baking powder, cinnamon, summer squash or 3 cups zucchini
    35 min, 10 ingredients
  • Butternut Squash Muffins With Frosty Topping Butternut Squash Muffins With Frosty Topping
    butternut squash, skin on , deseeded and roughly chopped and
    15 More
    butternut squash, skin on , deseeded and roughly chopped, light soft brown sugar, free-range or organic eggs, sea salt, plain flour , unsifted, heaped tsp of baking powder, a handful of walnuts, ground cinnamon, extra virgin olive oil, zest of 1 clementine, zest of 1 lemon and juice of 1/2 a lemon, soured cream, heaped tbsp of icing sugar , sifted, vanilla pod, split lengthways and seeds scraped out, lavender flowers or rose petals
    25 min, 17 ingredients
  • Butternut Squash Muffins with a Frosty Top (Jamie Oliver) Butternut Squash Muffins with a Frosty Top (Jamie Oliver)
    butternut squash, skin on , deseeded and roughly chopped and
    15 More
    butternut squash, skin on , deseeded and roughly chopped, light soft brown sugar, free-range or organic eggs, sea salt, all-purpose flour , unsifted, heaping tsp baking powder, handful of walnuts, chopped, ground cinnamon, extra-virgin olive oil, clementine , zested, lemon , zested, lemon, juiced, sour cream, heaping tbsp icing sugar , sifted, vanilla bean , split lengthwise and seeds scraped out, lavender flowers or rose petals, optional
    50 min, 16 ingredients
  • Squash Muffins Squash Muffins
    butter or margarine, softened, brown sugar, molasses and
    6 More
    butter or margarine, softened, brown sugar, molasses, egg, beaten, cooked, mashed squash, all-purpose flour, baking soda, salt, chopped pecans
    9 ingredients
  • Squash Muffins Squash Muffins
    king arthur unbleached all-purpose flour, sugar and
    7 More
    king arthur unbleached all-purpose flour, sugar, ground cinnamon, baking powder, ground nutmeg, baking soda, eggs, lightly beaten, mashed cooked butternut squash, canola oil
    45 min, 9 ingredients
  • Healthy Butternut Squash Muffins Healthy Butternut Squash Muffins
    butternut squash, peeled, seeded and cubed, wheat flour and
    8 More
    butternut squash, peeled, seeded and cubed, wheat flour, all-purpose flour, baking powder, brown sugar, salt, pumpkin pie spice, milk , soy, egg, beaten, applesauce
    55 min, 10 ingredients
  • Healthy Spiced Butternut Squash Muffins Healthy Spiced Butternut Squash Muffins
    butternut squash, cooked and pureed (original calls for 1... and
    13 More
    butternut squash, cooked and pureed (original calls for 1 cup), white whole wheat flour, baking powder, white sugar, salt, cinnamon, nutmeg, ginger, milk, egg, beaten, butter, melted, cinnamon baking chips (optional), chocolate chips (optional)
    30 min, 14 ingredients




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