Breadcrumbmuffins Recipes

Steps:

• Preheat the oven to 375 degrees.
• Spray your muffin tin with nonstick spray.
• Mix together the eggs, milk, butter, and breadcrumbs.
• In another bowl mix the flour, sugar, salt, and baking powder.
• Add the dry ingredients to the wet, stirring just until it is all combined.
• Fill the muffin tins 2/3 full and bake for about 25 minutes.

Steps:

• Preheat the oven to 350 degrees F. Thoroughly grease a 12-count muffin pan with butter or cooking spray.
• In a large bowl, mix together the almond meal, flaxseed meal, oat bran, spelt flour, whole wheat flour, brown sugar, baking soda and baking powder. In a separate bowl, beat the egg and egg white together. Add the egg mixture to the dry ingredients with the buttermilk, Applesauce and bananas. Stir together but avoid over-mixing. Stir in the walnuts and raisins.
• Scoop the batter into the muffin cups and bake until set, 18 to 20 minutes.
• Throw the apples, apple juice and lemon juice into a pan and bring it to the boil over medium-high heat. Lower the heat and simmer until the apples are soft, about 15 minutes. Stir through the sugar and mix until melted. Add the cinnamon and stir through.
• Puree the mixture in a food processor, blender or food mill. If not using right away, leave to cool and then refrigerate.

Steps:

• There is a real advantage to making bread crumbs instead of using pre-packaged ones, with their unpleasant preserved taste. Full tasting bread, like a sourdough or herbed bread makes for delicious crumbs. When made from fresh bread the crumbs absorb less fat or liquid than a dry crumb, making them ideal for topping off gratins, or breading meat and fish when frying. Dry crumbs are better suited for stuffings since they absorb moisture just like a sponge. Most breads can be turned into bread crumbs by simply grinding them in a food processor. Trimming crusts makes for a more delicate crumb and for very fine crumbs, strain them through a fine-mesh sieve. Store bread crumbs in a tightly sealed plastic bag in the freezer.

Steps:

• Preheat the oven to 375°F. Butter muffin pans. Mix the flour, baking powder, salt, and sugar in a large bowl. Add the egg, milk, and butter, stirring only enough to dampen the flour; the batter should not be smooth. Spoon into the muffin pans, filling each cup about two-thirds full. Bake for about 20 to 25 minutes each.
• Blueberry Muffins.
• Use 1/2 cup sugar. Reserve 1/4 cup of the flour, sprinkle it over 1 cup blueberries, and stir them into the batter last.
• Pecan Muffins.
• Use 1/4 cup sugar. Add 1/2 cup chopped pecans to the batter. After filling the cups, sprinkle with sugar, cinnamon, and more chopped nuts.
• Whole-Wheat Muffins.
• Use 3/4 cup whole-wheat flour and 1 cup white flour.
• Date or Raisin Muffins.
• Add 1/2 cup chopped pitted dates or 1/3 cup raisins to the batter.
• Bacon Muffins.
• Add 3 strips bacon, fried crisp and crumbled, to the batter.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups, or line them with muffin liners.
• In a large bowl, whisk together flour, sugar, baking powder, and salt. Add milk, egg, and butter; mix until ingredients are moistened. Do not overmix. Stir in fresh fruit. Spoon batter into prepared muffin cups.
• Bake in preheated oven until the tops spring back when lightly touched, 20 to 25 minutes. Serve warm.

Steps:

• In a medium bowl, combine oats, brown sugar, ginger, flour, and melted butter, and stir until thoroughly combined. Set aside.
• Heat the oven to 350 degrees. Coat the muffin tins with cooking spray, and set aside. Combine flour, sugar, baking powder, baking soda, cinnamon, ground ginger, and salt in a large mixing bowl, and stir to combine. Place buttermilk, applesauce, and vegetable oil in a medium bowl, and whisk to combine. Stir into flour mixture until well combined. Fold in egg whites.
• Place 2 heaping tablespoons batter in each muffin tin. Sprinkle with a generous tablespoon of reserved topping; press gently to adhere topping to cake. Bake until a cake tester comes out clean, about 25 minutes. Cool in pan for 15 minutes before serving.

Steps:

• Preheat your oven to 375° F (190°C) and line a muffin tin with paper liners or grease and flour.
• In a bowl whisk oil, buttermilk, and both of the sugar until they are dissolved.
• Mix in the eggs and the vanilla extract until they are well incorporated.
• Separately, stir together flour, baking powder, cinnamon, and salt.
• Mix the dry ingredients to the wet ones gradually until just combined, don't over mix.
• Fold in the apples or the fruit of your choice.
• Divide the batter in the muffin tin, use a ice cream scoop or a ¼ cup measurement.
• For the crumble, mix the melted butter with the sugars, then add the flour, oats, and cinnamon. Mix it with a spoon or a fork if you want until crumble pieces form.
• Top the muffins with the crumble mixture evenly.
• Bake the muffins for 25 minutes or until a toothpick comes clean after inserted in the center of your muffins.
• Allow muffins to cool before eating.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups or line with muffin papers.
• Mix 1 1/2 cups flour, baking soda, baking powder, and salt in a large bowl. Beat bananas, sugar, egg, and melted butter in another bowl. Stir banana mixture into flour mixture just until moistened. Spoon batter into prepared muffin cups.
• Combine brown sugar, 2 tablespoons flour, and cinnamon in a small bowl. Blend in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
• Bake in preheated oven until golden and tops spring back when lightly pressed, 18 to 20 minutes.

Steps:

• Heat oven to 400°F. Place paper baking cup in each of 12 regular-size muffin cups; spray baking cups.
• In medium bowl, mix flour, cornmeal, brown sugar, baking powder, baking soda and salt; set aside. In large bowl, beat buttermilk, melted butter, molasses and egg. Stir in flour mixture just until flour is moistened. Stir in currants. Divide batter evenly among muffin cups.
• Bake 17 to 20 minutes or until toothpick inserted in center comes out clean. Immediately remove muffins from pan to cooling rack. Serve warm.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or line with paper muffin liners.
• Mix together wheat bran and buttermilk; let stand for 10 minutes.
• Beat together oil, egg, sugar and vanilla and add to buttermilk/bran mixture. Sift together flour, baking soda, baking powder and salt. Stir flour mixture into buttermilk mixture, until just blended. Fold in raisins and spoon batter into prepared muffin tins.
• Bake for 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Cool and enjoy!

Steps:

• Heat oven to 400°F
• Grease muffin tin.
• Break egg into bowl and beat slightly with fork.
• Stir in melted shortening and milk.
• Sift together flour and baking powder, sugar, salt and then add to egg mixture. Stir just enough to moisten dry ingredients (the batter should be lumpy).
• Fill muffin tins (2/3rds) full.
• Bake for about 15-20 minutes (until edges pull away from tin).

Steps:

• In a large bowl, combine dry ingredients. Combine bananas, sugar, egg and butter; mix well. Stir into dry ingredients just until moistened. , Fill greased or paper-lined muffin cups three-fourths full. Combine the first three topping ingredients; cut in butter until crumbly. Sprinkle over muffins. , Bake at 375° for 18-20 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack.

Steps:

• Whisk together oats, flour, sugar, and salt. Stir in butter until clumpy.