Mighty Muffins
Can muffins be considered a breakfast food? Aren’t they like a cupcake? My father constantly refers to a muffin as a "cupcake" and I constantly tell him "DAD! It’s a MUFFIN!" There is a difference!
Okay, muffins look like a cupcake. Some are made so sweet and moist they probably do fall under the category of a cupcake but are called a muffin as a selling point.
A muffin is more like a quick bread baked in individual servings whereas a cupcake is just that – a little cake baked in cupcake form for individual servings. There are ways to differentiate a muffin from a cupcake, although it is true that the differences are slight.
A muffin has a coarser, somewhat drier texture and is not as sweet as a cupcake. A true muffin can be a breakfast food but a real cupcake should not. Also, muffin dough should be handled gently, stirring the batter with a wooden spoon and only enough to combine the ingredients. Cake ingredients, on the other hand, are usually beaten with an electric beater. Muffins are baked at a higher temperature for a shorter length of time due to the texture of the dough and to achieve the best results.
There are some common problems in turning out a good muffin. Following are some of the most common problems and ways to solve them.
- If a muffin turns out hard that means there is too much flour and not enough liquid in the batter. Or, the batter may have been stirred too long and too hard.
- If muffins are tough and soggy, with peaks in the center, the batter was probably over-mixed, which toughens it.
- A muffin that rises and then falls flat in the center does not have enough flour. Sometimes eggs are so large that they increase the ratio of liquid ingredients, so you may need to increase the flour by about 1/4 cup.
- If muffins are coarse-textured, it may mean not enough stirring and baking at too low a temperature.
A little trick I always use is to sprinkle the tops of the muffins with sugar. This is optional, but it will give the top of the muffins a delicious, appealing, sweet crunch when you bite into them.
Also, muffins are always best served warm. If you have any left over, individually wrap them, put them in freezer bags and freeze for up to three weeks. The double wrapping keeps them from becoming freezer burned or taking on the taste of other foods in your freezer. It also keeps them as fresh as when you removed them from the oven. Microwave 20 to 25 seconds (depending on your microwave strength) to serve warm.
In addition, try the following tips for picture-perfect muffins every time!
- When adding the wet ingredients to the dry ingredients, stir by hand only until combined. Do not overmix. Typical quick bread/muffin batter contains some lumps. If batter is overmixed, muffins will bake up tough and rubbery.
- Muffins are usually baked on the middle rack in a preheated oven. Avoid opening the oven door too often to check on them. Doing so can cuase a rapid loss of oven heat and may affect the outcome of your muffins.
- Bake muffins for a little less than the time called for in the recipe, then check for doneness. Do not overbake. Muffins are done when a toothpick inserted in the center comes out clean.
The following muffin recipes can be enjoyed for breakfast, a dessert or a snack. All are low in fat and under 200 calories each. They provide a good carbohydrate boost and when ingredients such as fruit and/or vegetables are added they pack an additional nutrition punch. Master the art of making a good muffin and you’ll never be wanting for a quick breakfast or treat again!
*All recipes use all-purpose flour unless otherwise indicated.
Recipes:
Applesauce Muffins
Ingredients
3/4 cup olive oil
2 cups sugar
4 egg whites or egg substitute equivalent to 2 eggs
1 teaspoon vanilla
2 cups applesauce, unsweetened
4 cups flour
2 teaspoons balking soda
1 teaspoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon cloves
1 cup chopped walnuts, optional
Cinnamon-sugar
Directions
In a mixing bowl, cream oil and sugar. Add egg substitute or whites and vanilla. Mix well. Stir in applesauce. Combine flour, baking soda, spices and stir gently into creamed mixture until moistened. Fold in nuts if using. Fill greased or paper lined muffin cups 3/4 full. Bake at 350 degrees for 25 minutes or until muffins test done. Sprinkle with cinnamon sugar.
Recipe makes 24 to 30 muffins.
Print this recipe
Basic Muffins
Ingredients:
2 cups flour
1/3 cup sugar
1 tablespoon baking powder
3/4 teaspoon salt
1/4 cup olive oil
2 egg whites or egg substitute equivalent to 1 egg
1 cup skim milk
Directions:
Have all ingredients at room temperature before assembling.
Preheat oven to 400-degrees. Grease or line with paper baking cups 12 muffin cups. Mix dry ingredients. Beat the egg whites or the egg substitute, add milk and oil. Mix. Pour over dry ingredients and mix gently until well blended. Batter should be lumpy. Fill muffin cups 2/3rd's full. Bake 20 minutes or until down and serve hot. Can be freeze and microwave when served.
VARIATIONS:
Add one cup chocolate mini chips to the batter.
Add one-cup fresh or frozen blueberries to the batter. If using frozen blueberries, do not thaw berries before adding to the batter.
Sprinkle top of muffins before baking with a mixture of ¼ cup brown sugar and ¼ teaspoon cinnamon
Fill tins 1/2-full with batter, place 1 teaspoon jelly of choice in the center and cover with batter.
*All the above variations are baked just as the original recipe.
Print this recipe
Double Chocolate Muffins
Ingredients:
1-1/2 cups flour
1 cup sugar
1/4 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
1-1/3 cups mashed ripe bananas
1/3 cup olive oil
2 egg whites or egg substitute equivalent to 1 egg
1/2 cup miniature semisweet chocolate chips
Directions:
In a large bowl, combine the first six ingredients. In a small bowl, combine bananas, oil and egg whites or substitute and gently stir into the dry ingredients just until moistened. Fold in chocolate chips gently. Fill greased or paper lined baking cups 3/4th’s full. Bake at 350 degrees for 20 to 25 minutes or until muffins test done.
Recipe makes one dozen muffins.
Print this recipe
Buttermilk Oatmeal Muffins
Ingredients:
1 cup quick cooking oats
1 cup buttermilk
2 egg whites, beaten, or egg substitute equivalent to 1 egg
1/2 cup packed brown sugar
1/4 cup olive oil
1 cup flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Directions:
In a bowl, soak oats in buttermilk for 15 minutes. Stir in egg whites or substitute, sugar and oil. Combine flour, baking powder, baking soda and salt; stir into oat mixture just until moistened. Fill greased or paper-lined muffin cups three-fourths full. Bake at 400 degrees for 16 to 18 minutes or until muffins test done. Cool in pan five minutes then remove to wire rack. Recipe yields about 8 muffins.
Print this recipe
Cranberry-Orange Muffins
*These are a great source of thiamin and riboflavin!
Ingredients:
2 egg whites or egg substitute equivalent to 1 egg
1 cup skim milk
1-cup fresh or frozen cranberries cut in half
1/4 cup olive oil
2 cups flour
1/4 cup sugar
1 tablespoon grated orange peel
3 teaspoons baking powder
1 teaspoon salt
Directions:
Heat oven to 400-degrees. Grease bottom only of 12 medium muffin cups. Beat egg whites or substitute in a large bowl; stir in milk, cranberries and oil. Stir in remaining ingredients all at once just until flour is moistened (batter will be lumpy). Fill muffin cups 2/3rd's full. Bake 20 to 25 minutes or until golden brown. Immediately remove from pan.
Print this recipe
Feather Light Muffins
Ingredients:
Topping:
1/2 cup sugar
1 teaspoon cinnamon
Muffins:
1/4 cup olive oil
1/2 cup sugar
2 egg whites or egg substitute equivalent to 1 egg
1-1/2 cups cake flour
1-1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon nutmeg
1/2 cup skim milk
Directions:
In a mixing bowl, cream oil, sugar and egg whites or substitute. Combine the dry ingredients; add to creamed mixture alternately with milk. Fill muffin cups 2/3rd’s full. Bake at 325 degrees, 20 to 25 minutes or until golden. Meanwhile, combine sugar and cinnamon in a small bowl. Roll the tops of the muffins in the sugar mixture while hot out of the oven. Serve warm or freeze and microwave 20 to 25 seconds before serving.
Print this recipe
Cappuccino Muffins
Ingredients:
2 cups flour
3/4 cups sugar
1-1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup skim milk
2 tablespoons instant coffee granules
1/4 cup plus 2 tablespoons olive oil
2 egg whites or egg substitute equivalent to 1 egg, beaten
1 teaspoon vanilla extract
1/2 cup miniature semisweet chocolate chips
Directions:
In a bowl, combine flour, sugar, and baking powder, cinnamon and salt. In another bowl, stir milk and coffee granules until coffee is dissolved. Add oil, egg and vanilla; mix well. Stir into dry ingredients just until moistened. Fold in chocolate chips. Fill greased or paper-lined muffin cups 2/3rd's full. Bake at 375-degrees for 17 to 20 minutes or until muffins test done. Cool for five minutes before removing from pans to wire racks.
Recipe makes about 14 muffins.
Print this recipe
Pumpkin Spice Muffins
Ingredients:
1/2 cup canned or cooked pumpkin
1/2 cup skim milk
2 egg whites or egg substitute equivalent to 1 egg
2 cups reduced fat Bisquick baking mix
1/4 cup sugar
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
Streusel Topping:
2 tablespoons sugar
1 tablespoon reduced fat Bisquick
1/4 teaspoon ground cinnamon
2 teaspoons cold butter or margarine
Directions:
In a mixing bowl, combine pumpkin, milk and egg. Combine dry ingredients; add to pumpkin mixture and stir just until moistened. Spoon into 12 well greased muffin cups. Combine the streusel ingredients, cutting in the butter until mixture is crumbly; sprinkle over the muffins. Bake at 400-degrees for 15 minutes or until golden brown. Serve warm or freeze and microwave before serving.
Recipe yields about 12 muffins.
Print this recipe
Apple-Pumpkin Muffins
Ingredients:
2-1/2 cup flour
2 cups sugar
1 tablespoon pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon salt
4 egg whites or egg substitute equivalent to 2 eggs
1 cup canned or cooked pumpkin
1/2 cup olive oil
2 cups finely chopped peeled apples
Streusel:
1/4 cup sugar
2 tablespoons flour
1/2 teaspoon cinnamon
4 teaspoons cold butter or margarine
Directions:
In a bowl, combine the first five ingredients. In another bowl, combine the eggs, pumpkin and oil; stir into dry ingredients just until moistened. Fold in apples. Fill paper-lined muffin cups 2/3rd’s full. In a small bowl, combine sugar, flour and cinnamon. Cut in butter until crumbly. Sprinkle over batter. Bake at 350-degrees for 35 to 40 minutes or until golden brown. Cool for five minutes before removing from pan to wire racks.
Recipe yields about 1-1/2 dozen muffins.
Print this recipe
Pumpkin-Oatmeal Muffins
Ingredients:
1-1/2 cups flour
1/2 cup quick or old-fashioned oats
1/2 cup chopped walnuts, optional
2 teaspoons baking powder
2 teaspoons pumpkin pie spice
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup pumpkin, canned or cooked
4 egg whites or egg substitute equivalent to 2 eggs
1/2 cup honey
1/3 cup apple juice
1/4 cup olive oil
2 tablespoons quick or old-fashioned oats
Directions:
Combine flour, ½ cup oats, walnuts if using, baking powder, pumpkin pie spice, baking soda and salt in a large bowl. Combine pumpkin, egg whites or substitute, honey, apple juice and olive oil in medium sized bowl. Add to flour mixture; stir just until blended. Spoon into 12 greased or paper-lined muffin cups. Sprinkle with 2-tablespoon oats.
Bake in preheated 375-degree oven for 23 to 27 minutes or until wooden pick inserted in center comes out clean. Remove muffins to wire racks.
Print this recipe
Blueberry-Oat Muffins
Ingredients:
1-1/4 cup flour
1 cup quick cooking oats
1/2 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 egg whites
1/2 cup water
1/3 cup olive oil
3/4 cup blueberries, fresh or frozen (if frozen, do not thaw before using)
Topping:
2 tablespoons sugar
1/4 teaspoon cinnamon
Directions:
In a bowl, combine the first six ingredients. In another bowl, beat egg whites, water and oil. Stir into dry ingredients just until moistened. Fold in blueberries. Fill paper-lined muffin cups or muffin cups coated with non-stick cooking spray, 3/4th’s full. Combine sugar and cinnamon; sprinkle over muffins. Bake at 400-degrees for 18 to 22 minutes or until a toothpick comes out clean when inserted near the center of a muffin. Cool for five minutes before removing from pan to a wire rack.
NOTE: If using frozen blueberries, do not thaw before adding to the batter.
Recipe yields 12 muffins.
Print this recipe
Mighty Muffins Page Two!
More Healthy Muffin Recipes!
|
|
|
|
