Muffins

You can make muffins without fats or oils. The better oils are the oils that are both easy to mix and are good for you and improve the taste from a dry muffin to a moist and chewy muffin that is greasy. The choice is yours. Muffins are dry little things and to me only need a teaspoon of olive oil per 5 muffins. If you need more oily flavor then add butter after the muffin is cooked and hot by splitting the muffin and add a pat of butter. Caution: Any food made with unsaturated oils can become heart damaging if the food is heated so hot that it turns brown. The oils can become trans fats when heated. So the best oils for cooking is right back to the saturated fats that need to be melted to add to the ingredients, like bacon fat, beef fat, and butter! Unsaturated fat like soy and corn oil and canola are so aggressive at destroying DNA if they are fried or overheated that many cities have banned using them for food sales.

In 1988, Minnesota designated the blueberry muffin as their state muffin.

Bluberry muffins (5.8oz) are worth 17 Points+.

You CAN, in the sense that normally the doors are not connected to some kind of oven sensor and will open regardless of whether the oven is on or off.

Whether it's a good idea or not is another issue. It's certainly not exceptionally bright; if you get delayed (flat tire, stuck in traffic, ran into that friend who JUST WON'T SHUT UP) and your food overcooks, it's at minimum going to be a mess and might even catch fire.

sun dried tomatoes; feta cheese and olives; roasted red peppers; cheddar and chives; sweet potato and nutmeg and goats cheese;

Some of the oil can be replaced by applesauce, but not all of it.

The oil is the "shortening" that makes the crumb of the muffin tender. In most muffin recipes you can substitute unsweetened applesauce for half of the oil to lower the fat and calories and it will still be tender.

6 eggs and if the mixture is dry put another egg in

@I don't know!!!!!!! Sorry to waste your time, but I am trying to find that out as well.

I think that the flour is the main bulk of the muffin and the bicarbonate of soda is the raising agent, but I don't know about the others like sugar, fat, milk, baking powder. Could someone please answer it, because I need to know it for my food tech exam!!!!!!!!!!!!

I am trying to find it aswell, i am in my exam.. freaky stuff :/

There are quite a number of various kinds of foods that can be cooked in a muffin pan. Some of the best examples of these are cupcakes, muffins, mini chicken pot pies, and chocolate swirl buns.

It depends on the brand or where it was made.

Not really. It is just a "frosted muffin". Muffins are more of a sweet bread, and are commonly eaten with breakfast as a fiber serving. A cupcake is a very small cake, is almost always frosted (like a cake) and is eaten as a desert or a party treat.

they are hard and chewy

they have peaked tops

In England a muffin is a yeast raised type of bread bun. It is baked in a mould and is usually flat on top and bottom with slightly bulging sides. It is not seeded but sometimes has a dusting of corn meal. It is eaten by tearing it into two halves (never cutting it) from side to side. This gives a half muffin with one side composed of the white inside and the other the baked crust. Both sides are then toasted, the baked side first, preferably in front of an open fire. Then the last side to be toasted is buttered and you eat. Butter is usually deemed to be sufficient. Honey or fruit jam if you wish.

Most people who like banana nut muffins like them because of their taste and moistness. Some banana fans like them because of the bananas, of course, and nut lovers like the nuts! There could be MILLIONS of reasons why one would like a banana nut muffin. Kind of a random question, though.

not too sure what you mean... you make the mixture using a recipie book or the internet etc. then pour the mixture into greased (buttered or sprayed) or bakiing paper lines muffin trays or tins. then put it in a pre-heated oven normally 180 degrees celcius and leave them in for the amount of time the recipie says. the recipie usually states all of this information and it is hard for an un-experienced baker to bake anything without a recipie so find a recipie and follow it.

I haven't tried it but I read if you increase the baking soda. Example if recipe calls for 1 tsp of baking soda, add 2 tsps and they will rise nice and high. It was on a review of a muffin recipe.

[Edit; JunioMuffinMan]

Careful! If you do that it could affect the taste! try baking powder if the recipe calls for baking soda. I think that instead of putting some baking soda you could put baking powder but also do more of the baking powder than you would do of the baking soda. this should help, but you should experiment around a bit and also try putting double the baking soda and whatever works best you should do

Sugar adds sweetness, as well as contributing to the product's browning. Sugar tenderizes a cake by preventing the gluten from forming. Sugar also holds moisture in the finished product. Sugar crystals cutting into solid fats like butter help form the structure of the product by making small holes which are filled with CO2 when the leavening agents react.

absolutely, you just might end up with a slightly tougher muffin. Bread flour contains more protein than all purpose which yields a tougher product. Just be very careful not to overmix your batter, lumps are good :-)

Mini muffin pans need mini muffin cups; you can't use the large ones. you have to buy these separately

You can get mini muffin cups at Michael's (in the Wilton aisle) or you can risk it- spray the pan with nonstick cooking spray, pour the batter in, bake away! - and then prepare yourself for some pan-cleaning.

Good luck!

Depends on what kind of Cake. Normal sponge cakes are best baked at Gas Mark 5.

Yes, muffins usually are made with high sugar, white flour, and lots of butter that makes it a bad way to start the day. Even bran muffins that you get in bakeries are worse for you than a ham, egg, and cheese breakfast sandwich surprisingly.

no

355 degrees or 400 depends on the muffin but one of these should be fine.