Muffin Making Tips Recipe - Details, Calories, Nutrition Information | RecipeOfHealth.com

Name: Muffin Making Tips Recipe - Details, Calories, Nutrition Information | RecipeOfHealth.com
Ingredients: 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.; the sizes of 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.; miniature 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; 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.; for rounded tops on muffins grease only the bottom of the cup and halfway up the side of the cup.; use paper liners in muffin cups for easy clean-up.; 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; what is the difference between muffins and cupcakes; other technical difference between muffins and cupcakes; making and baking muffins; to 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.; the cake method for making muffins; the perfect muffin; more leavening is not better; 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 .; create your own taste sensations; 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.

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Ingredients

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.
the sizes of 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.
miniature 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
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.
for rounded tops on muffins grease only the bottom of the cup and halfway up the side of the cup.
use paper liners in muffin cups for easy clean-up.
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
what is the difference between muffins and cupcakes
other technical difference between muffins and cupcakes
making and baking muffins
to 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.
the cake method for making muffins
the perfect muffin
more leavening is not better
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 .
create your own taste sensations
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.