HOW TO MAKE PIZZA MUFFINS RECIPES

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CHOCOLATE CHIP MUFFINS RECIPE: HOW TO MAKE IT



Chocolate Chip Muffins Recipe: How to Make It image

Both of my daughters love these chocolate chip muffins! I usually double this chocolate chip muffin recipe so I have extras to keep in the freezer for a quick breakfast or snack. —Lori Thompson, New London, Texas

Provided by Taste of Home

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 1 dozen.

Number Of Ingredients 8

2 cups all-purpose flour
1/2 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 large egg, room temperature
3/4 cup 2% milk
1/3 cup canola oil
3/4 cup miniature semisweet chocolate chips

Steps:

  • Preheat oven to 400°. In a large bowl, combine the first 4 ingredients. In a small bowl, beat egg, milk and oil. Stir into dry ingredients just until moistened. Fold in chocolate chips. , Fill 12 greased or paper-lined muffin cups three-fourths full. Bake until a toothpick comes out clean, 18-20 minutes. Cool for 5 minutes before removing to a wire rack.

Nutrition Facts : Calories 229 calories, FatContent 10g fat (3g saturated fat), CholesterolContent 20mg cholesterol, SodiumContent 213mg sodium, CarbohydrateContent 32g carbohydrate (15g sugars, FiberContent 1g fiber), ProteinContent 4g protein.

SAUSAGE PANCAKE MUFFINS RECIPE: HOW TO MAKE IT



Sausage Pancake Muffins Recipe: How to Make It image

My kids love sausage and pancakes but making them during the week was out of the question. I purchased the frozen variety on a stick but wasn't keen on the calories, additives or price. This version of pigs in a blanket is a great alternative that's much more cost effective. —Lisa Dodd, Greenville, South Carolina

Provided by Taste of Home

Categories     Breakfast    Brunch

Total Time 40 minutes

Prep Time 25 minutes

Cook Time 15 minutes

Yield about 4 dozen.

Number Of Ingredients 12

2 packages (7 ounces each) frozen fully cooked breakfast sausage links
2 cups all-purpose flour
1/4 cup sugar
3 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 large egg, lightly beaten
2 cups 2% milk
2 tablespoons canola oil
2 tablespoons honey
Maple syrup, optional

Steps:

  • Preheat oven to 350°. Coat 48 mini muffin cups with cooking spray. Microwave sausages according to package directions; drain. Cut into small chunks; divide evenly among muffin cups., Whisk next 6 ingredients. In another bowl, whisk egg, milk, oil and honey until blended. Add to flour mixture; stir just until moistened. Pour batter over sausage chunks in prepared muffin cups., Bake until lightly browned, 15-20 minutes. Cool 5 minutes before removing from pans to wire racks. Serve warm, adding syrup if desired.

Nutrition Facts : Calories 280 calories, FatContent 16g fat (5g saturated fat), CholesterolContent 39mg cholesterol, SodiumContent 658mg sodium, CarbohydrateContent 26g carbohydrate (10g sugars, FiberContent 1g fiber), ProteinContent 9g protein.

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CHOCOLATE CHIP MUFFINS RECIPE: HOW TO MAKE IT
Both of my daughters love these chocolate chip muffins! I usually double this chocolate chip muffin recipe so I have extras to keep in the freezer for a quick breakfast or snack. —Lori Thompson, New London, Texas
From tasteofhome.com
Reviews 3.5
Total Time 35 minutes
Calories 229 calories per serving
  • Preheat oven to 400°. In a large bowl, combine the first 4 ingredients. In a small bowl, beat egg, milk and oil. Stir into dry ingredients just until moistened. Fold in chocolate chips. , Fill 12 greased or paper-lined muffin cups three-fourths full. Bake until a toothpick comes out clean, 18-20 minutes. Cool for 5 minutes before removing to a wire rack.
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My kids love sausage and pancakes but making them during the week was out of the question. I purchased the frozen variety on a stick but wasn't keen on the calories, additives or price. This version of pigs in a blanket is a great alternative that's much more cost effective. —Lisa Dodd, Greenville, South Carolina
From tasteofhome.com
Reviews 5
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Category Breakfast, Brunch
Calories 280 calories per serving
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The secret to perfect pan pizza is pressing the dough into a well-oiled pan (Pizza Hut uses soybean oil), then the pan is covered and the dough rises in a heated cabinet for 45 to 60 minutes. When the dough is topped, the edge is sprayed with a butter-flavored “food release” and the pie is baked at 500 degrees F until perfectly browned on top. You can use a 9-inch, 12-inch, or 15-inch deep dish pizza pan or cake pan for this recipe, and you’ll want to preheat your oven with a pizza stone in it to simulate the type of oven used at the chain. The hot ceramic surface of the pizza stone will cause the oil in the pan to cook the bottom of the dough so that it’s brown and crispy like an authentic pan pizza crust should be. I tried making the dough with cake flour, all-purpose flour, superfine “00” flour, bread flour and many combinations of these different flours which all contain varying amounts of gluten. I even tried rising the dough slowly in the refrigerator for various lengths of time as long as up to four days. But after a month of testing and about 30 pan pizzas later, I found the best dough to be straight bread flour, and to let the dough rise at room temperature. I did find that if you let the dough rest for at least 4 hours before the final rise in the pizza pan you will get the best texture with the perfect chewy bite to it.  Try my clone recipes for Pizza Hut Stuffed Crust Pizza and Tuscani Creamy Chicken Alfredo Pasta here.Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.
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