How To make Muffies: They'Re The Tops
1 ea Muffie tip and hints
Who eats muffin bottoms? Just about everyone prefers the tops. Which is why I invented "muffies". They're baked on a baking sheet instead of a muffin tin and have no bottom. The muffie has a lot going for it: Two cups of muffin batter, which customarily makes 4-6 muffins, is enough for 16 muffins. And they take much less time to bake, usually less than 10 minutes. I prefer them just lightly browned so they stay a little moist and soft inside. Almost any thick muffin batter will work, but space the muffies at least two inches part because they spread a good deal, especially if the batter is not chilled. They way to get a puffier muffie is to refrigerate the batt until it is very chilled. Bake the batter right after it is mixed and all you'll get is a flat, soft cookie. Muffies should be enjoyed warm, right from the oven. To reheat, wrap them in foil and warm gently in a conventional oven. To store, arrange in a single layer on a baking sheet and freeze them. Once frozen, place them in an airtight plastic bag, then in another airtight plastic bag to stave off freezer odor. Defrost as needed. The following muffies will get you started. The first two are deliberately low in cholesterol. The Blueberry-Apple Muffie is not low, but not excessive, either.
How To make Muffies: They'Re The Tops's Videos
Martha Stewart’s Blueberry Muffins | Martha Bakes Recipes
Martha Stewart shares her recipe for blueberry muffins with two exciting options for toppings: a NY crumb cake crumble with ground cinnamon OR sprinkled granulated sugar and mace (nutmeg). Take your breakfast muffins to the next level with the sweet delight of fresh blueberries. Plus, get some insider info on Martha’s own grass-fed chickens that give her the perfect organic eggs for a good bake.
Thanks for watching! Get more full episodes of Martha Bakes daily at 10AM ET, only on YouTube.com/MarthaStewart
This originally aired on PBS, as part of Martha Bakes Season 1 Episode 13.
#BlueberryMuffins #Recipe #Muffins #MarthaBakes #MarthaStewart
00:00 Introduction
00:19 Crumb Topping
02:03 Blueberry Muffin Batter
04:42 Pour into muffin pan with liners
05:08 Topping
Our Favorite Blueberry Muffins (Full Recipe):
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Martha Stewart’s Blueberry Muffins | Martha Bakes Recipes
AMAZING Banana Muffin Recipe
You’ll love these soft and moist, easy-to-make banana muffins with just the right amount of sweetness, a sprinkle of spices, and tons of banana flavor! I love them plain but they’re AMAZING with some toasted chopped nuts and chocolate chips too.
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Pumpkin Muffins
These soft and tender pumpkin muffins come together in just a few minutes and will stay soft for days! They're perfectly sweet, loaded with all your favorite fall spices, and of course lots of pumpkin flavor.
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Banana Nut Muffin Tops! An Easy, Healthy Recipe!
Try these delicious, Banana Nut Muffin Tops! This is an easy muffin recipe that is tasty and healthy. I predict they will happily satisfy your sweet tooth. These Banana Nut Muffin Tops are crunchy on the outside and nice and moist on the inside. They are perfect for breakfast and as a snack or dessert. In this cooking video Karen Breyer will show you step-by-step how to make this Banana Nut Muffin Top recipe. Watch this cooking video and make these sweet, yummy Banana Nut Muffin Tops today!
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PRINT RECIPE for Banana Nut Muffin Tops:
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RECIPE: Banana Nut Muffin Tops
INGREDIENTS:
1 1/2 cups whole wheat flour
1 tablespoon baking powder
1 teaspoon salt
1 1/2 cup walnuts (divided)
3/4 - 1 cup banana, ripe (mashed)
1/3 cup honey
3/4 - 1 cup dates, chopped
1/3 cup soy or regular milk (more if needed)
Baking spray
INSTRUCTIONS:
1: Preheat oven to 400 degrees. Spray cookie sheet or muffin top pans with baking spray.
2: Add flour, baking powder, salt and 3/4 cup walnuts to a food processor. Process until the nuts are as fine as the flour (about 1 minute).
3: Add the rest of the walnuts and process until they are coarsely chopped. Transfer to mixing bowl and set aside.
4: Add mashed banana and honey to a 2 cup measuring cup. Add milk to make 1 1/2 cups total. Stir ingredients together.
5: Add the banana mixture and dates to the flour mixture. Mix well.
6: Scoop mounds (1/4 - 1/3 cup) of batter on the muffin pan or cookie sheet. Spread mounds into flat circles.
7: Bake for 15 to 20 minutes or until golden brown.
NOTES:
I like Kosher salt but you can use any type.
I mash the bananas with a fork.
Riper bananas are sweeter.
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Healthy Banana Bread:
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Blueberry Muffins
These delicious blueberry muffins are super moist and have an easy crumble topping. They’re soft, tender, and packed with fresh berries. The best part is it takes less than ten minutes to you whip them up and get them in the oven.
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Chocolate chip Muffies!!(MUFFIN TOPS)
You know those muffin tops at Panera Bread? Yea these are those but homemade and better!! LIGHT, FLUFFY, CHOCOLATE CHIP FILLED BREAD!