I’m making these bread muffins today and have a couple questions
Lulu
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plllog
last yearlast modified: last yearLulu
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yeast bread muffins?
Comments (10)This one works well... I usually use half for dinner rolls or filled rolls and the other half I make into cinnamon rolls... Yeast Rolls Dept. of Agriculture Bulletin #186 24 Large rolls About 4 cups, AP Flour, unsifted ( I've used all bread flour and 1/2 bread flour and 1/2 all purpose flour and all bread flour, saw or tasted no difference, well, the all bread flour was a bit heavier. ) 1/4 cup Sugar 1 package Yeast, active dry 1 - 1/2 teaspoons Salt 1 cup Milk 1/4 Shortening ( I've used Crisco, butter or Smart Balance & all work well ) 1 Egg Mix 2 cups of the flour with sugar, yeast and salt. Heat milk and fat together over low heat until warm, about the same as when you test milk for a baby. ( fat doesn't have to be completely melted ) Stir into flour mixture. Add egg and beat well. Mix in enough of the remaining flour to make a soft dough that leaves the sides of the bowl. ( I use my stand mixer for those three steps, first two with regular beaters and the last with dough hooks. ) Knead on a lightly floured surface until dough is smooth and elastic, about 10 minutes. Place in a lightly greased bowl and turn over once to grease upper side of dough. ( I've used oil or melted Crisco, no difference and I usually use too much. lol ) Cover and let rise in a warm place ( 80° to 85 ° F. ) until almost double in size ( 1 to 1/2 hours ) Grease two 9 inch pans. ( I've used everything but 9 inch pans, square pans, cupcake pans... Watch them close if you use cupcake pans, they brown quicker... ) Press dough down to remove air bubbles. Shape dough into 24 balls and place in pans. ( I never came out with an even 24 ) Let rise in warm place until double in size ( about 1 hour ). While you're waiting preheat oven to 400° F. Bake rolls 15 to 20 minutes until golden brown. ( I coat the baked rolls with butter as soon as I take them out of the oven then use a paper towel to wipe off the excess ) Remove from pan and let cool on rack.( about 110 calories per roll ) Eat and enjoy! If you're going to fill the rolls, ( cooked meat, partially cooked veggies ) after punching down, pinch off a very small handful ( about 1/2 the size you want the finished rolls ) and shape into a circle ( it helps if the hand that holds the dough is buttered ), put in your filling then pinch the sides together. Make sure it's sealed all the way around and place seam side down on a greased cookie sheet. Bake at 350° until nicely browned, about 20 - 25 minutes... You can also use this recipe for cinnamon rolls, sticky buns, walnut or poppy seed logs... Bake at 375° until nicely browned, about 18 to 20 minutes. Rita...See MoreQuestion regarding freezing muffins!
Comments (8)The thing is with mini muffins, things you put in them ought to be small...or they take up too much of the muffin...or ther is only one or 2 pieces per muffin. I got raves on this muffin....sorry I don't know where I got the recipe. Taste-testers have deemed this the best muffin ever! They are moist and delicious with a touch of spice from the cinnamon and nutmeg with the awesome flavor from the espresso coffee shining through. Great for brunch, dessert, or snacks, and they also freeze well. Prep Time: 15 minutes Cook Time: 15 minutes Ingredients: � 2 cups all-purpose flour � 1/2 cup sugar � 2-1/2 teaspoons baking powder � 2 teaspoons instant espresso coffee powder (or instant coffee) � 1/2 teaspoon salt � 1/2 teaspoon cinnamon � 1/4 teaspoon nutmeg � 1 cup whole milk � 1/2 cup butter, melted and cooled � 1 egg, slightly beaten � 1 teaspoon vanilla extract � 3/4 cup semi-sweet chocolate mini-chips Preparation: Preheat oven to 375 degrees F. Line muffin tins with papers or grease liberally. In a large bowl, whisk together flour, sugar, baking powder, espresso or instant coffee, salt, cinnamon, and nutmeg. Set aside. In a medium bowl, mix milk, butter, egg, and vanilla until combined. Stir milk mixture into flour mixture only until combined. Do not overmix. Fold in chocolate chips. Fill muffin cups 3/4 full. Bake 15 to 20 minutes for standard muffins, 10 to 12 minutes for mini-muffins. Cappuccino muffins freeze well. Yield: 12 muffins or about 48 mini-muffins LEMON POPPY SEED MUFFINS 1/4 c. butter 1 lg. egg 2 c. flour 1 tbsp. baking powder 1 tbsp. poppy seeds 1 c. milk 1/2 tsp. grated lemon peel 1/3 c. sugar 1/2 tsp. salt Preheat oven to 400 degrees. Grease 2 1/2 inch muffin pan cups. Whisk wet ingredients together in medium bowl. Combine dry ingredients in large bowl. Stir wet ingredients just until combined. Spoon batter evenly into prepared muffin cups filling each about 3/4 full. Bake 20-22 minutes until toothpick comes out clean. Cool in pans on wire racks for 5 minutes. Remove and serve warm. For mini muffins, bake 10 to 12 minutes�.makes about 40. L...See MoreI'm soooo hungry for pumpkin bread!
Comments (9)You could make your own family favorite recipe and use 1/2 c. oil and 1/2 c. unsweetened applesauce. PUMPKIN BREAD Combine 1 cup brown sugar, 1/2 c. granulated sugar, 1 c. pumpkin, 1/2 c. vegetable oil, and 2 eggs and beat well. Stir in 2 c. flour, 1 t. soda and 1 t. each salt, nutmeg and cinnamon, 1/4 t. ginger and mix well. Stir in 1 c. raisins, 1/2 c. chopped nuts and 1/4 c. water. Spoon into well oiled 9x5-inch loaf pan. Bake at 350-degrees for 65-75 minutes. CIDER PUMPKIN BREAD (Source: Pillsbury Best Muffins & Quick Breads) 1 c. firmly packed brown sugar 1 cup canned pumpkin 1/2 c. oil 1/2 c. apple cider or apple juice 1 egg 1\-3/4 c. all\-purpose flour 1/2 c. whole wheat flour 3 t. baking powder 1\-1/2 t. cinnamon 1/2 c. chopped nuts 1/2 c. raisins Heat oven to 350\-degrees F. Grease and flour bottom only of 9x5\-inch loaf pan. In large bowl, combine brown sugar, pumpkin, oil, apple cider and egg; mix well. Add all\-purpose flour, whole wheat flour, baking powder and cinnamon; stir just until dry ingredients are moistened. Stir in nuts and raisins. Pour into greased and floured pan. Bake at 350\-degrees F for 55\-65 minutes or until toothpick inserted in center comes out clean. Cool 10\-minutes; remove from pan. Cool 1 hour or until completely cooled. Wrap tightly and store in refrigerator. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ We're having these for breakfast this morning... Source: Mostly Muffins \- by Barbara Albright and Leslie Weiner. PUMPKIN PIE MUFFINS 2 c. all\-purpose flour (I use Irish Whole Meal Flour) 3/4 c. firmly packed dark\-brown sugar (I use1/2 c. palm sugar) 1\-1/2 t. baking powder 1/4 t. baking soda 1/2 t. salt 1 t. ground cinnamon 1/2 t. ground ginger 1/4 t. ground cloves 1/8 t. ground nutmeg (Grainlady note: I substitute 2 t. pumpkin pie spice for the cinnamon, ginger, cloves and nutmeg) 3/4 c. canned pumpkin 1/2 c. lightly salted butter, melted and cooled 1/4 c. buttermilk 2 eggs, lightly beaten 3 T. molasses 1 t. vanilla 3/4 c. coarsely chopped pecans or walnuts 3/4 c. chopped pitted dates Preheat oven to 400\-degrees F. Grease twelve 3x1\-1/4 inch muffin cups. In a large bowl, stir together flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, cloves, and nutmeg. In another bowl, stir together pumpkin, butter, buttermilk, eggs, molasses, and vanilla until blended. Make a well in center of dry ingredients; add pumpkin mixture and stir just to combine. Stir in pecans and dates. Spoon batter into prepared muffin cups; bake 20\-25 minutes, or until a cake tester inserted in center of one muffin comes out clean. Remove muffin tin or tins to wire rack. Cool 5 minutes before removing muffins from cups; finish cooling on rack. Serve them or cool completely and store in an airtight container at room temperature. These muffins freeze very well. \-Grainlady...See MoreGrainlady , couple of storage questions. .
Comments (3)We've been adding shelves like crazy and putting the tax refund to good use. 1. Chia seeds. I use an awful lot of them and keep 5-10 pounds of chia seeds in storage. That's more then enough for a year. 2. Brown rice. Store it vacuum-sealed in the freezer and keep rotating it in and out of storage. Augason Farms has #10 cans of hermetically sealed Long Grain Brown Rice - http://www.augasonfarms.com/. Not sure about the shelf life (probably 5-10 years). Give Augason Farms a call for that information (1-800-878-0099). I understand you can order it and get it dropped-shipped to your Sam's Club now. I've ordered from Augason Farms (formerly Blue Chip Group) for over 20-years. I've been using their Morning Moo's Whey Based Milk Substitute as our main source of "milk" for over 20-years. 3. Brown sugar is great for home food storage, just don't vacuum-seal it. The potential for botulism growing into a toxin in the oxygen-free storage is the problem. You can opt to make your own with white sugar (which has an indefinite shelf-life) and molasses: 1# granulated sugar + 3-ounces (by weight, not liquid measure) molasses. Process about 1-minute in a food processor. 4. Oklahoma and western Kansas are both in drought conditions, so I only see wheat prices going up. I'm paying $12.68/25# for Wheat Montana Prairie Gold at Wal-Mart. I added 75-pounds more last week. BTW - You can use that same dough for making cinnamon rolls, sandwich buns, hamburger or hot dog buns and dinner rolls..... When I make sticky pecan rolls I put about 1 T. agave nectar (just enough to barely cover the bottom of the muffin tin cup). You could also use honey. Just don't get too generous or it will spill out of the muffin cup and mess your oven up during baking. Cover the agave nectar (or honey) with chopped pecans. Put your cut cinnamon rolls on top, cover with plastic wrap, and allow to rise. Bake as usual. When you take them out of the oven, flip the muffin pan/s out onto a baking sheet covered with parchment paper. -Grainlady...See Moreplllog
last yearcarolb_w_fl_coastal_9b
last yearlast modified: last yearLouiseab
last yearlinda campbell
last yearlast modified: last yearplllog
last yearclaudia valentine
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