HOW TO MAKE THE BEST MUFFINS RECIPES
BEST-EVER BLUEBERRY MUFFINS RECIPE: HOW TO MAKE IT
Fresh blueberries are the ingredient that make this muffin so delicious. The recipe is so easy, you will be able to make it even on those busy mornings.—Elaine Clemens, Birch Run, Michigan
Provided by Taste of Home
Total Time 30 minutes
Prep Time 10 minutes
Cook Time 20 minutes
Yield about 1 dozen.
Number Of Ingredients 8
Steps:
- Preheat oven to 400°. In a large bowl, combine the flour, sugar, baking powder and salt. In a small bowl, combine the eggs, buttermilk and butter; stir into dry ingredients just until moistened. Fold in blueberries. , Fill greased or paper-lined muffin cups three-fourths full. Bake until a toothpick inserted in the muffin comes out clean, 20-24 minutes. Remove to a wire rack to cool.
Nutrition Facts : Calories 224 calories, FatContent 5g fat (3g saturated fat), CholesterolContent 46mg cholesterol, SodiumContent 204mg sodium, CarbohydrateContent 40g carbohydrate (19g sugars, FiberContent 1g fiber), ProteinContent 5g protein.
BEST MORNING GLORY MUFFINS RECIPE: HOW TO MAKE IT
"These moist muffins are chock-full of goodies like coconut, apple, pineapple, carrots and nuts," relates Evelyn Winchester of Hilton, New York. "They're delicious for breakfast or lunch. I get many requests for the recipe."
Provided by Taste of Home
Total Time 45 minutes
Prep Time 25 minutes
Cook Time 20 minutes
Yield 2 dozen.
Number Of Ingredients 15
Steps:
- In a large bowl, combine the first five ingredients. In another bowl, combine the eggs, applesauce, oil and vanilla. Stir in carrots, apple, pineapple, coconut, raisins and nuts., Fill greased or paper-lined muffin cups two-thirds full. Bake at 350° for 20-24 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 188 calories, FatContent 8g fat (2g saturated fat), CholesterolContent 27mg cholesterol, SodiumContent 171mg sodium, CarbohydrateContent 28g carbohydrate (16g sugars, FiberContent 1g fiber), ProteinContent 3g protein.
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From thepioneerwoman.com
Total Time 4 hours 40 minutes
Category baking, breakfast, main dish
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- Whisk together water and honey in a medium-small bowl. Sprinkle yeast on top, then whisk in. Set aside to activate for 5–10 minutes.Add yeast mixture along with bread flour, butter, and salt to the bowl of a stand mixer. Briefly mix with a wooden spoon to make a shaggy dough. Place the bowl onto the stand mixer fitted with a dough hook. Knead on low speed for 8 minutes. Resist the urge to add too much flour. The dough will be stretchy, but won't completely clean the sides of the bowl.Generously butter a large bowl. Scrape the dough out of the stand mixer bowl with a buttered spatula. Form into a ball and place into the buttered bowl. Cover and set aside in a warm spot for 1 1/2 to 2 hours, or until doubled.Cut out 12 four-inch squares of parchment paper. Place on a large cookie sheet without overlapping (you may need to use 2 cookie sheets) and sprinkle generously with cornmeal.Butter a work surface and turn the risen dough out onto it. Divide the dough into 12 equal pieces using a buttered bench scraper. Form each piece of dough into a ball by pinching the edges together, and then rolling the dough over an ungreased portion of the work surface, seam side down, creating tension. Place each ball in the center of one of the prepared pieces of parchment paper. Cover with a tea towel and set aside in a warm spot to rise a second time, 1 to 2 hours. The dough should be quite puffy.Preheat oven to 350°F. Preheat a griddle or large cast iron skillet over medium-low heat for 5 minutes. Working in 2 batches, gently transfer the dough balls onto the preheated griddle. This can be done by inverting the pieces of parchment paper, or carefully sliding the dough off of the parchment. Cook for 5–8 minutes per side, or until golden brown. Transfer to a baking pan and bake in preheated oven for 10 minutes. If you don't wish to use the oven, simply griddle the muffins on low for 10 minutes per side.Transfer to a cooling rack and allow to cool for at least 10 minutes before slicing. Toast and spread with butter.
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