Bueberry muffin help

18 years ago

I often send my 16 year old son to school with a pumpkin chocolate chip muffin that he eats during a study hall (okay with teacher as long as I send some in for the teacher occasionally). Anyway, the recipe I use makes 12 big, Dunkin Donut size muffins. I want to make blueberry muffins for him (his request), but the muffin recipes seem too insubstantial for my tapeworm of a son. My pumpkin cc recipe uses a 15 oz can of pumpkin pack. It also takes vegetable oil. could I replace the pumpkin with applesauce? But usually, I replace some of the oil with applesauce. I don't care if my end result is not a traditional blueberry muffin, just something hearty and filling to keep him going.

Thanks for your help

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Comments (7)

Vicki Pidgeon
18 years ago
You ay give this one a try, it doesn't need frosting and is hearty:

Laura's California Muffins

1 box Yellow Cake Mix - prepare as instructed on box
Then add in:
1 cup Oatmeal
2 Tble Molasses
1/4 cup wheat germ
1-2 Tble Poppy Seeds
1 Lg ripe Banana, mashed

Bake as instructed in box.
robinkateb
18 years ago
Can you share your pumpkin CC muffin recipe? That way folks will know what you are looking for. Plus I would love to try them ;-)

-Robin
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Personally, I wouldn't make quick breads of any kind with King Arthur White Wheat Flour because it's too high in protein/gluten to get really good results - whole wheat pastry flour would be a better choice, as Terri pointed out. The increase in gluten is probably the cause of the texture changes you experienced. Making quick breads is all about keeping gluten-development to a minimum. This includes the type of flour used and the amount of mixing. When substituting whole wheat flour for all-purpose in a recipe, you may benefit from reducing (as in leaving it out completely) the amount of whole wheat flour by 1 or 2 tablespoons per cup to compensate for the higher gluten. Because the KA whole wheat flour has more gluten, as well as bran in it, both will absorb more hydration than all-purpose flour would and can alter the texture. It's easier to reduce the amount of flour, rather than increase the hydration. When using KA White Wheat Flour it would be even more important to keep mixing to a bare minimum so you don't over-develop the gluten in the flour (which is higher than all-purpose). I mill my own flour and use the same wheat (13.1% protein) as they use for King Arthur White Whole Wheat Flour. I purchase it from the local stone mill that mills King Arthur White Whole Wheat for this region. I normally mill SOFT white wheat (Bob's Red Mill) for quick breads because it has a much lower protein/gluten content; OR use a 3:1 mixture of hard white wheat and spelt to lower the amount of protein/gluten. I made crumb cake muffins yesterday, and as another option to reduce the gluten I used 3/4 hard white wheat and 1/4 high-maize resistant starch (to reduce the gluten, lower the glycemic impact and increase the fiber), and the muffins were very light and tender. The original recipe called for all-purpose flour. Good luck with your new trials. What a great recipe to have to "work on" (LOL)! -Grainlady
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Frankly that list of chemicals sounds more than gruesome to me!! Wading through all the colorants and preservatives I come up with a muffin made from flour, pumpkin, sugar, canola oil water and eggs with baking soda and baking powder with cinnamon and spices. Since I don't go to dunkin' donuts except for coffee now and then...I don't know what spices. I suspect that the trick lies in the streusel topping with a powdered sugar glaze on top. I would start with the recipe below...it has lots of oil so it should be moist....and top with streusel before baking and then drizzle with frosting. Good luck! PUMPKIN MUFFINS 3 1/3 c. flour 2 tsp. baking soda 3 c. sugar 1 1/2 tsp. salt 1 tsp. cinnamon 1 tsp. nutmeg 1/4 tsp. ground ginger Mix dry ingredients and add: 1 c. oil 4 eggs 2/3 c. water 2 c. pumpkin Preheat oven to 350F degrees. Prepare muffin tins by greasing with vegetable oil or butter and sprinkling lightly with flour. Shake out excess. Fill muffin tins three-quarters full and bake at 350 degrees for 20-30 minutes or until toothpick inserted in center comes out clean. Frost with Orange Icing or Cream Cheese Frosting.
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Maybe this will help. Volume (Dry) American Standard Metric 1/8 teaspoon .5 ml 1/4 teaspoon 1 ml 1/2 teaspoon 2 ml 3/4 teaspoon 4 ml 1 teaspoon 5 ml 1 tablespoon 15 ml 1/4 cup 59 ml 1/3 cup 79 ml 1/2 cup 118 ml 2/3 cup 158 ml 3/4 cup 177 ml 1 cup 225 ml 2 cups or 1 pint 450 ml 3 cups 675 ml 4 cups or 1 quart 1 liter 1/2 gallon 2 liters 1 gallon 4 liters Volume (Liquid) American Standard (Cups & Quarts ) American Standard (Ounces) Metric (Milliliters & Liters) 2 tbsp 1 fl. oz. 30 ml 1/4 cup 2 fl. oz. 60 ml 1/2 cup 4 fl. oz. 125 ml 1 cup 8 fl. oz. 250 ml 1 1/2 cups 12 fl. oz. 375 ml 2 cups or 1 pint 16 fl. oz. 500 ml 4 cups or 1 quart 32 fl. oz. 1000 ml or 1 liter 1 gallon 128 fl. oz. 4 liters Oven Temperatures American Standard Metric 250Â° F 130Â° C 300Â° F 150Â° C 350Â° F 180Â° C 400Â° F 200Â° C 450Â° F 230Â° C Weight (Mass) American Standard (Ounces) Metric (Grams) 1/2 ounce 15 grams 1 ounce 30 grams 3 ounces 85 grams 3.75 ounces 100 grams 4 ounces 115 grams 8 ounces 225 grams 12 ounces 340 grams 16 ounces or 1 pound 450 grams Dry Measure Equivalents 3 teaspoons 1 tablespoon 1/2 ounce 14.3 grams 2 tablespoons 1/8 cup 1 ounce 28.3 grams 4 tablespoons 1/4 cup 2 ounces 56.7 grams 5 1/3 tablespoons 1/3 cup 2.6 ounces 75.6 grams 8 tablespoons 1/2 cup 4 ounces 113.4 grams 12 tablespoons 3/4 cup 6 ounces .375 pound 32 tablespoons 2 cups 16 ounces 1 pound British and American Variances Term Abbreviation Nationality Dry or liquid Metric equivalent Equivalent in context cup c., C. usually liquid 237 milliliters 16 tablespoons or 8 ounces ounce fl oz, fl. oz. American liquid only 29.57 milliliters British either 28.41 milliliters gallon gal. American liquid only 3.785 liters 4 quarts British either 4.546 liters 4 quarts inch in, in. 2.54 centimeters ounce oz, oz. American dry 28.35 grams 1/16 pound liquid see OUNCE see OUNCE pint p., pt. American liquid 0.473 liter 1/8 gallon or 16 ounces dry 0.551 liter 1/2 quart British either 0.568 liter pound lb. dry 453.592 grams 16 ounces quart q., qt, qt. American liquid 0.946 liter 1/4 gallon or 32 ounces dry 1.101 liters 2 pints British either 1.136 liters teaspoon t., tsp., tsp either about 5 milliliters 1/3 tablespoon tablespoon T., tbs., tbsp. either about 15 milliliters 3 teaspoons or 1/2 ounce Try the Conversion Calculator - - - Science of Cooking - - - Webcasts - - - Ask The Inquisitive Cooks - - - Share & Discuss - - -
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lindac
18 years ago
This looks like what you are looking for.
OATMEAL - BLUEBERRY MUFFINS

1 c. plus 2 tbsp. all-purpose flour
1 c. oatmeal
1/3 to 1/2 c. sugar
1 tbsp. baking powder
1/2 tsp. salt
1 c. milk
1 egg
1/4 c. vegetable oil
1 c. blueberries

Combine dry ingredients in large bowl. Combine egg, milk and oil in another bowl. Add liquid mixture to dry ingredients. Stir until moistened. Fold 1 cup blueberries into muffin batter. Spoon into greased muffin pan(s). Bake at 400 degrees for 15 to 20 minutes. Remove form pans immediately.
Makes 1 dozen muffins
jojoco
Original Author
18 years ago
Here is the standby recipe. I know, it is not very healthy, but my kids are very active in sports and burn off a lot of calories.
Jo

Pumpkin Muffins with Chocolate Chips

2 1/4 cups white sugar
1 (15 oz) can pumpkin pack
1 cup vegetable oil
2/3 cup water
4 eggs
3 1/2 cups all purpose flour
1 TBS pumpkin pie spice
2 tsp baking soda
1 1/2 tsp. salt
1 cup semisweet chocolate chips

Preheat oven to 350 degrees. Grease (or spray) 12 large muffin tins (or 24 small).
In a large bowl, combine sugar, pumpkin, oil, water, and eggs. Beat until smooth. In another bowl, blend flour, pumpkin pie spice, baking soda and salt. Add to pumpkin mixture and blend well. Fold in chocolate chips. Spoon into muffin tins almost to the top. Bake for 30-35 minutes.
(Note: I sprinkle Wilton's icing sugar on top before baking.)
Terri_PacNW
18 years ago
That recipe looks fab!

Is that a texas size muffin(6) or a standard muffin(12)?

Does he like banana? You can sub the pumpkin for bananas if he doesn't mind them.
jojoco
Original Author
18 years ago
Terri,
The recipe makes 12 jumbo muffins. I tried subbing banana for the pumpkin, but I only had two and all I could taste was the sugar. Really, really sweet. Could I sub applesauce for the pumpkin?
Jo
robinkateb
18 years ago
I just made this recipe with a few modifications and it was great. Thanks!! I also had some ideas on the blueberry muffin thing.

The pumpkin flavor in this is mostly from the pumpkin spice. So try making it with pumpkin, maybe with some grated zucchini subbed in for 1/2 or 1/3 and use 1 teaspoon vanilla instead of the pumpkin pie spice. Then add blueberries instead of the chips.

btw, I used 2 cups whole wheat pastry flour and 1 1/2 white flour. There is so much flavor in these it is not noticeable. I also lowered the sugar to 1 1/2 cups. My boys and a friends toddler loved them.

-Robin

Bueberry muffin help

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Vicki Pidgeon

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Bueberry muffin help

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Vicki Pidgeon

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