What is the secret to moist muffins?

How to Make Homemade Muffins Moist: Our Top Tips Tips to Make Homemade Muffins Moist. Keep Wet and Dry Ingredients Separately. Add All Flavorings Last. Consider Paper Liners. Don't Overfill the Muffin Cups. Check the Temperature of Your Oven. Test if Muffins Are Fully Cooked. Top Your Muffins with Flavor. More items... Aug 9, 2021

How many calories in a pumpkin and feta muffin?

Nutrition Facts Amount Per Serving Calories 215 % Daily Value* Total Fat 13.5g 17% Cholesterol 29.9mg 10% 7 more rows Aug 3, 2018

Is it better to use oil or butter in muffins?

Using oil as a substitute for butter in muffins can result in a lighter and more tender crumb, but it may also produce a slightly different flavor, depending on the type of oil used . Applesauce can also be used as a substitute for butter in muffins, as it provides moisture and can help to keep the muffins tender.

Is feta cheese high in fat and calories?

Feta cheese is lower in fat than many cheeses (around 20 per cent, 14 per cent saturated) but it's high in salt, so avoid adding additional salt when cooking with feta. Reduced-fat feta is a healthier choice (though still high in salt) and is quite widely available.

How many calories in a savory muffin?

196 Calories Fat 7.5 g Carbs 27.3 g Fibre - Protein 3.9 g

How many calories in a muffin break spinach and feta muffin?

There are 380 calories in 1 muffin (165 g) of Muffin Break Spinach And Feta Muffin.

What to add to muffin mix to make it moist?

Recently I discovered that if I use sour cream in place of milk in a muffin recipe, I get a super moist, fluffy muffin! The switch is very easy. If a recipe calls for 3/4 cup of milk, I simply use 3/4 cup of sour cream instead. Occasionally, I need to add a bit more sour cream to moisten the muffin batter.

What oil is best for moist muffins?

Choosing vegetable oil is the best option for baking moist, delicious baked goods. Canola oil, the most common vegetable oil used in baking, doesn't add a strong flavor. It allows your cake's flavor will shine through while still achieving a moist texture.

How do you moisten muffins?

First, prick the muffin tops all over with a toothpick. Next, pour your liquid of choice (e.g., milk or fruit juice) into a bowl, dip a pastry brush into it, and brush the tops of the muffins . The liquid will seep into the muffin's interior, soaking the crumb and softening the muffins, turning them as good as new.

How to get domed muffins?

According to O. Corriher, the way to get a perfectly puffed up dome on your muffins is to increase your oven heat . She says that 400° should do it, no matter what the recipe says. The higher baking temperature means that the the outside edges of the muffin will set while the middle is still liquidy.

Recipe: Savoury Pumpkin, Spinach and Feta Muffins (2024)

December and January are probably my two favourite months of the whole year - but they seem to whizz by in a flash!

They're the most social months of the year with kids off school (at least in Australia), Christmas and New Year celebrations, summer barbeques and get togethers and time off work to enjoy.

With the month whizzing by so fast, I thought I'd share a make ahead recipe that will help you get through the busy days ahead. Whether you're heading back to work or the kids are going back to school, these savoury muffins are the perfect lunch option and an easy way to get extra veggies in (perfect for Mums looking for ideas for how to get kids to eat more vegetables!)

There's one problem though... they don't seem to last very long.

You see, I first made these for myself - only to have my Dad and Jesse spot them as they were baking away in the oven and they then subsequently nagged me until I gave them one to try.

I thought this was definitely going to be a recipe they turned their noses up at. They're filled with pumpkin, spinach and zucchini and usually vegetable filled recipes are the ones they're most skeptical about.

I relented and shared my beloved muffins only to hear my Dad call from upstairs...

"Hey Kristy!"

".... yeah?" (let's be honest, I was expecting criticism...)

Savoury Pumpkin Spinach and Feta Muffins Recipe

Perfect for back to school or a quick on the go lunch/lunchbox addition, these Savoury Pumpkin Spinach and Feta Muffins are healthy, gluten free and so easy to make!

prep time: 10 minscook time: 30 minstotal time: 40 mins

ingredients:

~2 1/4 cups (350g) diced butternut squash/pumpkin
~125g frozen chopped spinach or 3 cups chopped fresh spinach
1 small zucchini, grated
2 eggs
1 cup milk
1 cup (100g) crumbled feta cheese
1/2 cup (50g) grated parmesan cheese or cheddar/tasty cheese
2 cups (240g) gluten free plain flour
4 tsp baking powder
Optional: Salt and pepper, to taste

instructions

Cook your pumpkin cubes by either roasting in the oven until soft and caramelised, steaming until soft or microwaving for 4-5 minutes or until soft and cooked through.
Place your frozen or chopped spinach in a bowl and cover with your hot cooked pumpkin.
Cover with cling wrap and leave to sit whilst your oven preheats and you prepare your other ingredients.
Preheat your oven to 180C/355F
Grease a muffin tray or line with paper liners and set aside.
Combine your eggs and milk and mix in your pumpkin, spinach, zucchini and cheeses. Season with salt and pepper if desired.
Mix in your flour and baking powder, mixing until just combined.
Scoop your muffin batter into your prepared muffin tin, filling all the way to the top (as the batter is thick it won't spill out).
Bake your muffins for 20-30 minutes or until cooked through (a skewer inserted into the middle will remove clean and they'll feel solid when touched on the top) and golden on top.
Allow to cool before removing your muffins from their tins and enjoying.
These muffins can be eaten hot, room temperature or chilled depending on your preference and can be kept in the fridge in an airtight container for up to 2-3 days. These muffins also freeze well and can be frozen in airtight ziplock bags and defrosted to eat whenever you're ready.

https://www.southerninlaw.com/2017/01/healthy-gluten-free-savoury-pumpkin-spinach-and-feta-muffins-recipe.html

Created using The Recipes Generator

But tell me, what's your favourite month of the year?

And what are your favourite make ahead recipes or work/school lunches?