One of America’s Favorites – Muffin

July 23, 2018 at 5:02 AM | Posted in One of America's Favorites | 2 Comments
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A chocolate muffin

A muffin is an individual-sized, baked product. It can refer to two distinct items, a part-raised flatbread and a cupcake-like quickbread. The flatbread is of British or European derivation, and dates from at least the early 18th century, while the quickbread originated in North America during the 19th century. Both are common worldwide today.

Quickbread muffins (known in Britain as “American muffins” or simply as “muffins”) originated in the United States in the mid-19th century. The use of the term to describe what are essentially cup cakes or buns did not become common usage in Britain until the last decades of the 20th century on the back of the spread of coffee shops such as Starbucks. (There is lingering resistance in the UK to the term as being inapplicable to cakes.) They are similar to cupcakes in size and cooking methods, the main difference being that cupcakes tend to be sweet desserts using cake batter and which are often topped with sugar icing (American frosting). Muffins are available in both savoury varieties, such as cornmeal and cheese muffins, or sweet varieties such as blueberry, chocolate chip, lemon or banana flavours. They are often eaten as a breakfast food, often accompanied by coffee or tea. Fresh baked muffins are sold by bakeries, donut shops and some fast food restaurants and coffeehouses. Factory baked muffins are sold at grocery stores and convenience stores and are also served in some coffee shops and cafeterias.

Quickbread Muffin

Recipes for quick bread muffins are common in 19th-century American cookbooks. Recipes for yeast-based muffins, which were sometimes called “common muffins” or “wheat muffins” in 19th-century American cookbooks, can be found in much older cookbooks. In her Boston Cooking-School Cook Book, Fannie Farmer gave recipes for both types of muffins, both those that used yeast to raise the dough and those that used a quick bread method, using muffin rings to shape the English muffins. Farmer indicated that stove top “baking”, as is done with yeast dough, was a useful method when baking in an oven was not practical.

 

Our Best Muffin Recipes and To-Go Breakfast Favorites

January 19, 2017 at 11:12 AM | Posted in diabetes, diabetes friendly, Diabetic Living On Line | Leave a comment
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From the Daibetic Living Online website its – Our Best Muffin Recipes and To-Go Breakfast Favorites. Delicious and healthy Muffin, Cookies, Scones, Coffee Cake, recipes to start you day off. Find them all at the Diabetic Living Online website. Enjoy and Eat Healthy in 2017! http://www.diabeticlivingonline.com/

 

 
Our Best Muffin Recipes and To-Go Breakfast FavoritesDiabetic living logo

These healthy muffin recipes are perfect for a diabetic breakfast, plus we threw in breakfast cookies, scones, coffee cake, and breakfast bars to make your mornings even sweeter.

 

 

 

Half-and-Half Muffins

Chocolate for breakfast? Yes, please! But don’t let the chocolate chips fool you — these muffins are packed with whole grains and lower-fat ingredients to cut down the calories and carbs……

 
Almond Breakfast Cookies

Rather than reaching for a sugary breakfast pastry, plan ahead and bring one of these scrumptiously sweet, protein-packed breakfast cookies to eat instead……

 
Apple-Pumpkin Softies

Though these apple-and-pumpkin muffin tops are stocked with fall flavors, they’re moist and tasty enough to serve all year long……

 

 

* Click the link below to get all the – Our Best Muffin Recipes and To-Go Breakfast Favorites
http://www.diabeticlivingonline.com/diabetic-recipes/breakfast/our-best-muffin-recipes-to-go-breakfast-favorites

Vegetarian Breakfast Recipes & Brunch Recipes

December 21, 2013 at 10:48 AM | Posted in Eating Well | 2 Comments
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Something for all the Vegetarians and Vegetable lovers, Vegetarian Breakfast Recipes & Brunch Recipes. From the Eating Well web site, the link is at the bottom of the page.

 

 

Eating Well

Healthy recipes for a vegetarian breakfast to jump-start your day.
Our healthy breakfast recipes for muffins, waffles, energy bars, frittatas and smoothies are perfect for a weekend breakfast in bed or a quick breakfast to grab and go. Start your day off right with a healthy vegetarian breakfast recipe like Lemon-Cranberry Muffins for a sweet breakfast treat or Scrambled Egg Burritos for a zesty Southwestern brunch recipe.

 

 

 

Scrambled Egg Burritos
These zesty Southwestern egg burritos are always a hit whether you serve them for breakfast, brunch, lunch or a casual dinner. The homemade black bean salsa adds a special touch, but these are extra-quick if you use your favorite jarred salsa…..

 

 

 

Lemon-Cranberry Muffins
These lemony cranberry-studded muffins crunch lightly with cornmeal and are topped with a kiss of sugared lemon zest. They’re great warm from the oven, but also keep well for a few days and freeze beautifully….

 

 

 

* Click the link below to get them all! *

 

 

http://www.eatingwell.com/recipes_menus/recipe_slideshows/vegetarian_breakfast_recipes_brunch_recipes?sssdmh=dm17.711656&utm_source=EWTWNL&esrc=nwewtw121713c

What to do with – Leftover Corn on the Cob

November 15, 2013 at 9:08 AM | Posted in leftovers | 1 Comment
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Ears of corn leftover from one of the upcoming Holiday Dinners, here’s a good recipe to use them on. It’s from the How Stuff Works web site, The link to the post and site are at the end of the post.

 

 

Mini Corn Muffins
Corn muffins are the perfect complement to a plethora of dishes — barbecue ribs, chili and marinated chicken. They’re even delicious crumbled up over a salad in place of croutons. And what makes these mini corn muffins delicious is they use whole corn kernels in addition to cornmeal — and they’re simple to make. The recipe starts with a corn muffin mix, but is doctored up for a moister, fresher side item. If you don’t have a mini muffin pan, you can always make these in a standard muffin pan. You’ll just need to keep an eye on them, as they’ll need to bake a bit longer.
Cook Time 15 minutes
Prep Time 12 minutes
Yield 24 to 28 mini muffins
Ingredients
8 1/2 oz package of corn muffin mix
1/3 cup milk
1 egg, beaten
3/4 cup finely shredded cheddar cheese, divided
1 large ear of corn, kernels cut from cob
Preparation:
Preheat oven to 375 degrees Fahrenheit. Spray mini muffin tin with nonstick cooking spray.
Combine corn muffin mix, milk and egg in medium bowl until blended. Stir in corn and 1/2 cup cheese.
Spoon 1 tablespoon batter into each muffin cup. Top with 1/2 teaspoon remaining cheese. Bake 12 to 15 minutes or until lightly browned. Serve warm.

 

 

http://recipes.howstuffworks.com/menus/5-recipes-for-leftover-corn-on-the-cob1.htm

Delicious Cranberry Applesauce Muffins

October 11, 2013 at 8:57 AM | Posted in dessert, diabetes | 2 Comments
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This pass along recipe is thanks to Deb in Rhode Island, thanks Deb!

 

Delicious Cranberry Applesauce Muffins
Ingredients:

1 1/4 cups unsweetened applesauce
2 tablespoons extra virgin olive oil
2 large eggs, beaten or 1/2 cup Egg Beater’s
2 cups cake flour
1/4 cup Splenda No Calorie Sweetener, Granulated
1 1/2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon sea salt
1 cup fresh or frozen cranberries, chopped
2 tablespoons finely chopped pecans

 

 
Directions:

Preheat oven to 350°F. Grease and flour a muffin pan, or use paper liners.
In a small bowl, mix together applesauce, oil, and eggs. In a large bowl, combine cake flour, SPLENDA® Granulated Sweetener, baking soda, cinnamon, and salt. Make a well in the center, and pour in egg mixture. Stir until just moistened, and then fold in cranberries. Spoon batter into muffin cups, 2/3 full. Sprinkle nuts over the top of batter.
Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Cool in pan for 2 minutes before removing.
Makes 12 muffins.

Kitchen Hints of the Day!

July 23, 2013 at 7:28 AM | Posted in baking, Kitchen Hints | Leave a comment
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Hint #1 – To easily remove muffins or rolls from a pan, set the pan on a damp towel for about 30 seconds. Use an old towel, because the pan might stick.

 

 
Hint #2 – If the delicious muffins you slaved over have gone stale, here’s an easy trick to make them fresh again: Place them in a brown paper bag and squirt them with water two or three times from a spray bottle. Then place the bag in your oven with just the pilot light on overnight. By morning, they’ll be ready for breakfast.

Kitchen Hint of the Day!

July 21, 2013 at 11:19 AM | Posted in baking, Kitchen Hints | Leave a comment
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If you want the lightest popovers every time, puncture them with a fork when you remove them from the oven to release the air inside.

Home Made McMuffin

July 17, 2013 at 9:20 AM | Posted in Eggs, green tea, Healthy Life Whole Grain Breads, Sargento's Cheese | Leave a comment
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Started the day off the right way! Rolled out to get paper this morning and the humidity had already started. Came back in and preparedEgg Ham Swiss McMuffinn 005 a Homemade Ham, Swiss, and Egg McMuffin. I used 1 Egg, that I scrambled and seasoned with Sea Salt and Ground Black Pepper along with a couple of shakes of Frank’s Red Hot Sauce. I also used 3 slices of Kroger Private Selection Oven Roasted Rosemary Ham, 1 slice of Sargento Ultra Thin Swiss Cheese, and served it all on a Healthy Life Whole Grain Muffin. The Muffin has 80 calories and 17 carbs. I also had a cup of fresh brewed Biggilo Green Tea. I was set to start the day off right with the Morning Journal Paper, fresh Brewed Green Tea, and a lean and healthy Egg, Ham, and Cheese McMuffin. How did your morning go?

Kitchen Hint of the Day!

July 16, 2013 at 7:11 AM | Posted in Kitchen Hints | Leave a comment
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Bread, muffins, and other baked goods are fun (and delicious) to make with dried fruit, but the fruit often sinks to the bottom because it doesn’t have a lot of moisture and becomes more even solid during baking. If you coat it with a little flour, though, it’ll stay put.

Kitchen Hint of the Day!

July 6, 2013 at 8:03 AM | Posted in baking, Kitchen Hints | 5 Comments
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Making cupcakes or muffins and don’t have enough batter to fill the tin Before sticking them in the oven, fill the empty holes in the tin halfway with water. It will extend the life of the tin and make sure the other muffins bake evenly.

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