Muffins

A delicious, moist twist on the traditional banana muffin. Flax adds texture and healthy fats! 1 cup white all purpose flour 1 cup Seeds, flax, ground 1 tsp baking soda 1/2 tsp table salt 1 cup Banana, fresh, mashed, about 2 bananas 1/2 cup canola oil 1/2 cup brown sugar, firmly packed 1 eggs 3/4 cup semi sweet chocolate chips, optional Directions Preheat the oven to [...]

Michelle from Greedy Gourmet hosts a monthly event called Snackshots and this month the theme was Muffins. I haven’t made muffins in ages, Nigella’s cupcakes have been my latest temptation, so this is a great excuse to bring out the muffin pans and correct the situation. One of my favourite muffins that I like to treat myself [...]

An Individual Health Recipe to EnjoyToo many people start their day with a muffin because it is easy to eat on the go.Here is an alternative to store or street bought (and sugar loaded) muffins. Take a Sunday night and prepare yourself for the week. Your body will thank you and you will find yourself having an Energy Rich™ day versus and Energy Poor™ day.For more information about enjoying an Energy Rich™ Lifestyle visit www.individual- health.netHealthy Bran Muffin Recipe (Makes 16 muffins)2 cups whole-wheat flour 1 1/2 cups raw bran 1 1/2 cups oat bran 1/2 cup canola oil 1/2 cup Sucanat1/2 cup honey 3 eggs, slightly beaten 2 cups rice or soy milk 1 tbsp. baking powder 1 tsp. sea salt 1 cup carrot pulp (from juice machine) 2 medium apples, shredded 1 tsp. cinnamon 2 bananas, m

"I believe the world to be a muffin pan, and there certainly are a lot of muffins here."Aaron Funk Mocha Walnut Chocolate-chip Muffins...When I read about theSnackshots #3 event hosted by Michelle @ Greedy Gourmet , I was thrilled. Opportunity to try these mocha muffins I had bookmarked long ago, & soon. Michelle asks "What’s the difference between a muffin and cupcake? ...A muffin contains less sugar and doesn’t have icing on top, in other words it’s healthier. " My choice of muffin is deep, dark, decadent & chocolaty; the flavours enhanced with the addition of coffee. Am still trying to place the source on the net; I know I wanted to try these because they used oil instead of butter & were literally popping out of the screen!! They didn't disappoint at all; lovely choc

Estos muffins en casa gustan mucho. No son muy fuertes de gusto a jengibre, pero los hacen diferentes. A mi me gusta mucho el jengibre, me pasa como con la canela, pero no me paso mucho en agregarle mucho. Espero que os gusten.Ingredientes:-200 grs. harina de repostería-100 grs. fécula de patata-200 grs. azúcar-100 ml aceite girasol-100 ml nata líquida 35% M.G.-3 huevos-50 grs. jengibre confitado -2 grs. jengibre en polvo-8 grs. levadura química (Royal)Preparación:-Precalentar el horno a 180º, preparar una bandeja para 16 muffins con sus correpondientes papeles.-Cortar el jengibre confitado en pequeños dados.-Tamizar la harina junto con la fécula el jengibre y la levadura química. Reservar.-En el bol con el utensilio de barillas verter los huevos y el azúcar hasta que doblen su

You know how much I love strawberry scones, right? Well, even thought I haven’t made them as often as I did last year, I still make them…or at least I intend to. On Sunday I fully intended to make scones using Dorie Greenspan’s recipe…but then I remembered all the pain au chocolat that I’ve been [...]

Last month, I entered the Taste & Create food blog event which pairs two food bloggers who must each make a recipe from the other's site. Unfortunately, my partner didn't follow through so it was a little disappointing and not nearly as exciting as I'd hoped. Regardless, I was able to look through all of the other pairs and see many interesting dishes. I decided to chalk my experience up as a

One of the things I love about bran muffins is that they are so choke-full of good things it almost seems disingenuous to call them "muffins." These muffins have a rustic, hearty taste that is a far cry from the sugary, buttery, over-sized muffins being pimped to us from every coffee counter. On the other hand, this version of my bran muffins has a subtle orange that plays off the chopped figs

Thanks Darwin Bell For Use of his Photo.I found this recipe in The Sweet Melissa Baking Book, Which I will review in a future post.This recipe sounds so good. I love ginger and cardamom. And maple butter is one of those taste memories from childhood- my grade school would have waffle days, and they would serve these waffles made from scratch, big pale yellow round ones the size of a plate. The waffles were barely browned - so that they were soft and warm and not crusty on the outside. And on the top they would serve a scoop of fluffy maple butter, so when you spread it onto the waffle, the maple butter would sink into the individual spaces in the grid, exploding into your mouth at each bite....yumm! I have never forgot that taste.To Make Hot Pepper Ging

The original very good recipe from my mommy: Banana Bread -Cream 1/2 cup butter & 1 cup sugar well -Add 2 eggs, 1 at a time -Add 3-4 mashed bananas (~2 cups) -Add 2 cups flour -Add (I keep typing ass and having to change it) 1 tsp. baking soda -Ass Add 1/2 tsp. salt -Chocolate chips optional -Mix all together slowly. -Pour into greased [...]

We traveled over the weekend to visit my Great-Grandmother. She fell last week and broke her hip along with several vertebrae in her neck. Despite that hard fall, she is doing wonderful and is ever spunky and surprising! I have no doubt she will make it through rehab with flying colors, even at 97! We truly appreciate all the well wishes and kind thoughts we received through email and comments!!There is something therapeutic about making muffins. I made these muffins last weekend for our trip to see Grandma, and then again when we returned home for our "grab and go" breakfasts this week. Packed with nutritious whole grains, healthy proteins and fats, and just a touch of sweetness, these muffins are satisfying and delicious!I need a "photographic lighting" fairy to visit my kitchen! That

Nach langer Zeit mal wieder ein Rezept für Muffins, dieses mal gibt es welche mit Kirschen. photo credit: ketchumkitchen Die Zutaten : 75 Gramm Margarine (halbfett) 100 Gramm Schattenmorellen (gibt es auch ohne Zucker!) 3 El Magermilch 10 Gramm Kakao 1 Tl Backpulver 120 Gramm Mehl 3 Tl Diät-Süße 1 Ei Die Zubereitung : Wir rühren als erstes die Margarine schaumig und geben das Ei und [...]

I accidently thawed a pound of ground beef instead of ground turkey.And since I have never had any luck with an actual meatloaf of ground beef I decided to make meatloaf muffins.The things are so addicting.Which is why I very rarely make them.I could eat them all myself.And I really don't need that temptation.:) The boys love these for dinner.You can even eat them cold.Just top with ketchup and serve.You could also add chopped broccoli,shredded carrot,cheese....the possibilities are endless.~Depending on what kind of ground beef you use,you may need to drain the muffins on a paper towel.Meatloaf Muffins1 lb extra lean ground beef1 box Stove Top stuffing mix1 cup water2 eggs ~Mix together and divide into 12 muffin cups that have been sprayed with non-stick cooking spray. Bake at 350 degrees

Hola!Aquí estamos dándole caña a la cocina. Hoy ha sido un día muy dulce, en todos los sentidos. Mi hija me ha pedido Rubiols rellenos de nuttela, petición cumplida, una tartita para mañana, ya en el frigo y aprovechando las fantásticas fresas que tenemos en plena temporada, por otro lado he estado envasando al vacío unas cosillas que el próximo lunes se irán de viaje. Dos, dos cajitas, una para mi hijo, que poquito pide... así que cuando me dice, si, mandame eso... yo corro por que lo tenga YA! Otro paquetito para mi amigo Paquito, este va ha viajar lejos, se va para Holanda, está hecho con tanta ilusión que de sobra sé que cuando pruebe las cositas se acordara de Mallorca.Dulce... mi día por alguna razón mas, he hablado con mi amiga Irene, pedazo de persona, dulce, dulce

Note: French version is on La cuisine de BabethCharity: about cancer don't forget to check: Help beat sarcomaMuffins and cookies are typical American snacks for me. When I was living in the US, I went crazy for cookies (fresh ones of course) and muffins. My favorite muffins were -and still are-: poppy seeds, chocolate chunks or chips and blueberries. As much as cookies are super easy to make, muffins are tricky to bake. Yes, those good-hearted muffins can be fiddly to prepare.For perfect muffins: rounded, golden, tender with a pebby top, there's 2 rules to respect:1- use oil instead of butter. Butter is composed only of 80% of butterfat the rest is solid milk and water. Fat helps to have moist muffins. If you're really not keen on oil use clarified butter.2- don't over mix. Leave your Kitc

Muy buenas!Llevo unos días raritos, no, no de malos, si no diferentes. Mi hija como sabéis se fue de vacaciones el lunes, de repente nos hemos quedado solos Germán y yo y es una sensación agradable por una parte y rarita por otra...Estamos aprovechando a comer fuera, pasear, en fin, esas cosillas que no haces de manera habitual ya que por norma andamos liaos con los horarios, comidas, etc.Si, es bueno estar solos, aunque nosotros solos o acompañados hablamos mucho y nuestros desayunos siguen siendo la hora mas tranquila para contarnos esas cosillas que durante el día se nos han pasado.Creo que tal cual llevo este post... se lo tendré que dedicar a Germán, no?Como anécdota del día, esta mañana estaba en el despacho de un cliente y hablando sobre lo que hoy en día duraba un matri

Yesterday I had a craving for bran muffins. At first, just a fleeting thought, it grew until I couldn't deny it anymore. Mmmm they sounded so good! My 'regular' bran muffin recipe calls for 100% bran cereal (you know... the kind that looks like little sticks), and I didn't have any. Readers should know by now that that wouldn't matter in this house - LOL - I always (!) substitute and make up my own recipes in the end, almost never, ever able to actually follow someone else's recipe anyway! Ha. My notes and scribbles (and spills) as I wrote down my ideas and what I usedSo... off I went to play scientist in the kitchen and see what I would come up with. And in the end? A yummy, delicious muffin that was so good that although I only planned to 'taste' it, I finished off the whole thing

Photo courtesy of Baking Bites I was reading through my roster of food blogs the other day when I came upon a recipe for Cadbury Creme Egg Muffins at Baking Bites. These are muffins with mini Cadbury Creme Eggs baked in the centers! I have to say it is totally ingenious to use a muffin recipe. [...]

Fergie is an admitted former methhead and shared with Marie Claire some of her drop dead riotous adventures in paranoia. Fergie was so sure the government was after her that they were hiding in baked goods. ABC News reports: "I had about 20 different conspiracy theories. I painted the windows in my apartment black so they couldn't see in," Fergie told Marie Claire, explaining that she thought

Have you ever wanted to bake something and didn’t have all the ingredients? Did you go ahead with substitutions and hoped it would come out? That’s where I found myself last night.I wanted to have a muffin for breakfast, a raisin muffin, to be exact. I searched through all my cookbooks and I did find recipes. But the ingredients were another story. My next step was the internet, where I found a recipe that was simple, yet I was still missing some the ingredients. I crossed my fingers and hoped that all the substitutions would yield me an edible muffin.What I got was a large humble muffin, whose taste surpasses any of those overpriced dry muffins available at coffee houses. Oh, is this muffin soft and so good. The recipe originally called for 12 muffins, but I wanted big breakfas

Pare che i foodblogs siano stati contaminati, non tutti però , da una voglia irrefrenabile di muffins, se ne trovano di tutti i gusti, e girando qua e là anche a me è venuta...Leggi ancora | Pubblicato da Ady67 | Commenti (14) Tags: muffins                               

Pare che i foodblogs siano stati contaminati, non tutti però , da una voglia irrefrenabile di muffins, se ne trovano di tutti i gusti, e girando qua e là anche a me è venuta...Leggi ancora | Pubblicato da Ady67 | Commenti (20) Tags: muffins                                    

Lo confesso: non sono proprio quella che si può chiamare una “cuoca provetta”. Anzi, diciamo pure che i fornelli ed io andiamo ben poco d’accordo. Eccetto i dolci, probabilmente a causa della mia sconfinata golosaggine In passato sono stata una grande sfornatrice di torte e biscotti, e in questi ultimi tempi, complice la passione [...]

The star ingredient for these muffins is my very own 'marmie' (orange marmalade). The muffins are light and sweet with ribbons of orange peel running throughout. They are topped with a pine nut and cardamom spiced streusel which adds a crunchy texture. I'm in love with this creation, especially since it puts my many jars of marmalade to good use. I've been thinking about this recipe for a

Note: French version is on La cuisine de BabethImportant: don't forget to check: Help beat sarcomaGirls from the 7th muffins day contest challenged me. I had to come up with savory muffins, cute and eatable (as I must add).I wanted to come up with muffins fully loaded with seasonal ingredients.I saw some interesting videos (mostly on the Today Show) and read recipes (see Heidi's one) about brussels sprouts. Well you may have the same unappealing souvenir of them, yep you had the same boiled ones at your school cafeteria, yeurkkk! Really not tasty.But in all those recipes I saw and read, brussels sprouts were not boiled just stirred, and that looked yummy and vibrant green not mashed and dark green like school cafeteria's ones.I wanted to try ,so as soon as brussels sprouts arrived on my f

GET YOUR MIND OUT OF THE GUTTER!! Don’t say you don’t know what I’m talking about…..you know exactly what I’m talking about! Tony asked me this evening if I would like to do a little baking for a meeting he had tomorrow. I say, sure babe! Then I find out it’s for 20-25 people. BUGGER, there [...]

Esta receita foi inspirada nesta. Para cerca de 21 muffins 4 ovos * 75 ml de azeite * 1/2 copo de iogurte * 2 1/2 copos de farinha * 1 colher sobremesa de tomilho seco * 1 colher de sopa de fermento * sumo de 1/2 limão * sobras do recheio desta pizza * sésamo preto q.b para guarnecerBata os ovos com o azeite e o iogurte. Junte o sumo de limão, o sal, o tomilho, as sobras do recheio desta pizza,

Last month, I received an email from a wonderful reader named Peggy. She had tried my "all-purpose" baking mix I first posted last month and said that it tasted bitter to her. She had tried it in several recipes and while they were good, they had an aftertaste that she and her family didn't like.Thankfully Peggy was kind enough to email me and let me know about what happened when she made the mixture. I am always appreciative of readers who let me know how my recipes turn out. I have no way of knowing if it actually works for others unless I receive feedback!Peggy was also patient enough to try the recipe again after we adjusted certain ingredients. So after several emails with Peggy discussing what could be wrong, we lowered the amounts of baking soda and baking powder (realizing we didn

Ingredientes: 1 y ½ taza de harina, 1 taza de germen de trigo, 3 cucharaditas de polvo de hornear, 1/3 taza de azúcar rubia, 1 cucharadita de ralladura de limón, 1 taza de leche, 2 claras, 3 cucharadasda de aceite de maíz, manteca para los moldesProceso de elaboración:Mezclar en un bol la harina y el polvo de hornear cernidos, el germen de trigo, azúcar rubia y ralladura de limón.Mezclar aparte la leche y el aceite de maíz.Agregar la mezcla líquida a la preparación seca, mezclando hasta humedecerlos.Volcar en moldes individuales de horno enmantecados.Si se desea colocar sobre cada muffin un trozo de nuez.Llevar a horno caliente durante 20 a 25 minutos.Servir tibios acompañados de requesón, mermeladas, etc.

Para 18 muffins 4 ovos * 2 copos de açúcar * 1 copo + 2 colheres de sopa de óleo * 2 cenouras grandes * 1 1/2 copo de miolo de noz * 10 figos secos * raspa da casca de 1 limão * raspa da casca de 1 laranja * 2 copos de farinha * 1 1 /2 colher de sopa de fermento * 2 colheres de sopa de aroma de baunilha * 1 colher de sopa de canela Bata muito bem os ovos com o açúcar. Adicione o óleo e misture

Estos muffins los hice con Colacao pues no tenia chocolate puro negro, que le da mas sabor, pero no por ello me negué a hacerlos, quedan mas light de sabor pero esponjosos y como veis suben muchisimo.Ingredientes:250 gramos de mantequilla4 huevos175 gramos de harina75 gramos de chocolate en polvo180 gramos de azúcaruna pizca de sal1 sobre de levadura royalElaboración:Ponemos la mantequilla en el vaso de la Thermomix y calentamos 1 minuto, 40 grados, velocidad 1.Añadimos el resto de ingredientes y mezclamos 2 minutos, velocidad 1.Con el horno precalentado a 220 grados, ponemos la mezcla en un molde de muffins previamente enmantequillado y espolvoreado de harina para que no se nos peguen los muffins, y lo tenemos al horno durante 20 minutos a 220 grados.Sin Thermomix: fundimos la mantequ

If someone would ask me to pick my favorite recipes from my blog then this recipe would definitely pop in my list. Now do I need to write anything more to describe how good it tastes. Naah!!! Chandrika this is my contribution for AFAM-Dates.INGREDIENTS:1 Cup Seeded Dates1.25 Cup Milk1 cup melted butter3/4 Cup Veg. Oil1 Cup Sugar2 Cups All Purpose Flour(Maida)1 tsp Baking SodaMETHOD:Sieve all the dry ingredients twice.Preheat the oven for 350 degree.Soak dates in the above milk for about 2 hours.Grind the dates with the milk in the food processor. To this add in all the rest of the ingredients and mix it again in the food processor.Add the above to the lined muffin pan( or non stick cake pan) and bake at 350 degree for around 45 min or until done.Enjoy!!!

Encontré esta receta en un libro titulado supermuffins, y que saqué del armario el mismo dia que compré estos divertidos moldes de silicona, y como tenia dos granadas ya rondando por el frutero desde hacia unas semanas pues ...voilà, hice esta receta que ha resultado muy fácil y sobretodo muy buena. Ingredientes para 16 muffins:200 gr. de granada (ya pelada )2 cucharaditas de zumo de limón.250gr de harina.2 cucharaditas de levadura en polvo.1/2 cucharadita de bicarbonato sódico.1 huevo.125gr. de azúcar.1 sobre (8gr) de azucar de vainilla.80ml de aceite de oliva.250 gr de yogur natural.Precaliente el horno a 180 º . Engrase los moldes para muffins con mantequilla fundida .Pele las granadas y rocielas con el zumo de limon.Mezcle la harina con la levadura y el bicarbonato.Bata el h

Faciles à faire et toujours appréciés des gourmands, les muffins plaisent autant aux enfants qu'aux grandes personnes. De plus, on peut varier les déclinaisons en fonction de son économat... et de son imagination!Un pot de crème de calisson entamé lors d'une précédente recette entrera en jeu pour la réalisation des muffins du jour. Selon la grandeur des moules utilisés, on pourra déguster cette spécialité d'origine américaine en mignardises ou lors d'un goûter avec une tasse de thé. Ingrédients: 200 g de farine, 100 g de sucre, 2 oeufs, 50 g de poudre d'amande, 150 g de beurre, 5 cl de lait, 1 sachet de levure, vanille, crème de calisson, amandes effilées, abricots secs. Préparation: Mélanger la farine, le sucre, la poudre d'amande et la levure. Ajouter les oeufs battus en omelette puis le beurre fondu, la vanille et le lait. Bien mélanger. Verser un fond dans des moules beurrés (sauf si vous utilisez des moules Flexipan

I can’t really say that I have made a lot of muffins in my life. In fact, this is one of the few recipes I have made that—apart from the oven—does not involve some kind of appliance. When I laid out all the ingredients for this muffin recipe for the first picture below, I realized that there were a lot of ingredients in this muffin. Counting the eggs once, there are seventeen ingredients needed to make these muffins. Fortunately, I already have most of these ingredients thanks to the remarkable similarity of this recipe with molasses softies cookies. Who knew making muffins would be so easy? When I first made these muffins, we thought they tasted great, but it seemed that they could use just a hint of orange to bring out a fresher flavor from the canned pumpkin. A little orange zest in the second batch and it was just what these muffins needed. Moist and delicious, these muffins have a nice balance of spices that isn’t overpowering or heavy. The smell of these m

What a lovely week this will be! Michael, my wonderful husband, will turn 29 on Wednesday! This IS reason to celebrate! Michael and I are roughly 9 months apart, we often joke about this!! I'm older. The poor guy married an older woman! But I'm so happy he did. Michael and I will be 29 together until March, when I turn the big 3-0. *sigh* I'll be making a lot of fun recipes this week, both new and old! To celebrate Michael's special day we'll be having tacos for his birthday dinner, and I'll be making a chocolate cake for dessert, thanks to Natalie's No Frills Chocolate Cake recipe.This is my best friend, my biggest supporter, my steady hand, and the kindest person I have ever met. I am so thankful that I have the opportunity to spend the rest of my life with him! Here, Michael is with Sampson, a neighbor's dog, and to him, a good buddy! I'm also excited about sharing two new recipes this week from some dear, longtime friends of mine: I've known Amy since elementary school.

I am in the process of trying recipes in hopes of making a few of them for my family when we go home to NC for Thanksgiving.I found this recipe in a local Church cookbook and thought I would try it.The batter is very easy to put together and the smell in the house is mouthwatering when they are cooking.My husband has already eaten 3 of them. Thing is,to him it tastes like Christmas (the cloves) and smells like Christmas to me.So I will be making these again on Christmas morning,not on Thanksgiving.Highly recommend these.Now back to baking to find more winners.Autumn Spice Muffins 3 eggs1 cup molasses1 cup brown sugar3 1/2 cups flour1 tablespoon baking soda1 tablespoon ground cloves1 tablespoon ground ginger1/2 lb butter, melted1 cup hot water Preheat oven to 350 degreesCombine all ingredients in a large bowl and refrigerate until ready to use.Bake in paper lined muffin tins for 20 to 25 minutes. Place on racks to cool completely.

Ingredients:  1 - box spice cake mix 1 - 15oz can of pumpkin 1/2 cup - chocolate chips 1/2 cup - water Directions: Do not follow the cake recipe for the ingredients, just mix everything listed above together, fill cupcake liners in a muffin pan, and cook at 350 deg for 20 minutes. Good to add cool whip on the top. If you are doing weight watchers, they are 2 points each for 24 muffins.  Tip: Try it  with Butterscotch chips instead of Chocolate. If you liked this post, click here to buy me a coffee!

Along with pumpkins, winter squash (which, I’ve never cooked, but I’ll get to that soon thanks to Mary Frances), and fresh apples… one of my favorite things about fall is cranberries. Those beautiful, bright red, little round glistening berries with a spunky tartness! I love the boldness of cranberries. I’ll be sharing several more dishes with cranberries this holiday season, but I wanted to give you a sneak peak of the beautiful berry in an elegant little muffin. I like to make muffins because they are portable, baked in single servings, and are great for quick “on-the-run” breakfasts. I usually make at least one batch of muffins a week. Our muffins vary from week to week: Some weeks we’ll use bananas that are hitting the expiration date, other weeks we’ll use leftover corn from dinner the night before. Muffins can be sweet or savory, fluffy or crumbly, with a glaze or without… muffins give you a choice. I like that. For the muffins I made this week, I deci

“From morning till night, sounds drift from the kitchen, most of them familiar and comforting....On days when warmth is the most important need of the human heart, the kitchen is the place you can find it; it dries the wet sock, it cools the hot little brain.”E.B.White (1899-1985)BROWN SUGAR MUFFINS with WALNUTS & CHOCOLATE CHIPS...comfort food!It's one of those days you wake up in the morning with the 'bakers' itch'...gotta bake something, & fast. And one of those days where its got to be 'sans chocolate'. This is just a simple recipe (with a bitta PINK) with a good feeling about it, to relax with a cuppa coffee or tea, and read that book which has been beckoning you for ages. While I talk about books, here's a nice one that makes for hilarious reading..."A Spot of Bother" penned by Mark Haddon, which I am currently reading. It's a funny, humane, witty, sometimes poignant and thoroughly entertaining book. Ingredients:Flour – 2 cupsBaking Soda – 1 tspSalt – 1p

These delicious muffins will make your whole family beg for more!Weight Watchers Pumpkin Cream Cheese Muffins recipeMakes 18 servingsIngredients1 (8 ounce) package cream cheese1 egg1 teaspoon vanilla3 tablespoons brown sugar4 1/2 tablespoons flour5 tablespoons white sugar3/4 teaspoon cinnamon3 tablespoons butter3 tablespoons chopped pecans (toast these briefly first on a cookie sheet in the oven at 350 degrees, for about 10 minutes)2 1/2 cups flour2 cups white sugar2 teaspoons baking powder2 teaspoons cinnamon1/2 teaspoon salt2 eggs1 1/3 cups canned pumpkin1/3 cup olive oil2 teaspoons vanilla extractPreparation1. Preheat oven to 375 degrees.2. Grease and flour 18 muffin cups.3. For the filling: Beat cream cheese until soft. Add egg, vanilla and brown sugar. Beat until smooth. Set aside.4. For the streusel topping: Mix flour, sugar, cinnamon and pecans. Add butter and cut it in with a fork until crumbly. Set aside.5. For the muffin batter: In a large bowl, sift together flour, sugar, ba

People who do not have to do anything special to maintain their healthy weight and slim figure are eternally BLESSED!!! But not all of us are so lucky, and the moment you eat those few extra calories, they start showing themselves on our body! Does this mean you are not supposed to indulge in culinary delights?? Absolutely not! There was a time when dieticians and nutritionists were the only ones who could tell you what should be a part of your healthy diet, but now, thanks to the power of the web and numerous online weight-loss tutorials, having a healthy weight and a figure or physique that you could be proud of is no longer a dream! Here's one such diet-food dessert or snack recipe that I tried when I was on my weight-loss plan - Blueberry Muffins - adapted from one of Denise Austin's recipes, they are not only tasty and filling, but you wouldn't have to think twice about your weight while relishing these!!Nutrition Info: These muffins are high in fiber because of the oats, and h

If you haven’t noticed by now, Autumn is my absolute favorite time of the year. One of the myriad of reasons why I cherish this season is because it is the time to cook and bake with pumpkin. Yum! I have a whole array of pumpkin foods that I find utterly heavenly … more on that subject tomorrow. Today, though, I want so share with you a recipe that not only involves pumpkin, but chocolate, too. Who can argue with that? Well, maybe Liz can. She is the one who got me hooked on this recipe in the first place. She is not really a chocolate fan. I know, pretty hard to believe. But if she won’t eat these, I will gladly eat her share! Pumpkin Chocolate Chip Muffins 3 cups canned pumpkin (I just use one large can.) 1 1/2 cups vegetable oil 4 cups white sugar 6 eggs 4 3/4 cups all-purpose flour 1 1/2 teaspoons baking powder 1 1/2 teaspoons baking soda 1 1/2 teaspoons salt 1 1/2 teaspoons ground cinnamon 1 1/2 teaspoons ground nutmeg 1 1/2 teaspoons cloves mini choc

I made these in a pinch this week when I did not have any breakfast to feed Jude. He still got his banana fix, but in the form of muffins instead. I was going to make my other banana nut muffin recipe, but I was completely out of butter, so I decided to [...]

It's October, so that can only mean that it's time for pumpkin recipes...Surprise your family with these delicious pumpkin muffins!Weight Watchers Pumpkin Muffins recipeMakes 4 servingsIngredients1 cup unbleached flour, Sifted2 teaspoons baking powder1/4 teaspoon salt1/4 teaspoon cinnamon, Ground1/4 cup vegetable shortening2/3 cup sugar1 large egg2 tablespoons canned milk1/2 cup canned pumpkinPreparation1. Sift together flour, baking powder, salt and cinnamon; set aside.2. Cream together shortening and sugar in mixing bowl until ight and fluffy, using electric mixer at medium speed.3. Beat in egg.4. Combine pumpkin and milk in small bowl.5. Add dry ingredients alternately with pumpkin mixture to creamed mixture, stirring well after each addition.6. Spoon pagger into paper-lined 2 1/2-inch muffin-pan cups, filling 2/3rds full.7. Bake in 350 degree F. oven 20 minutes or until golden brown.8. Serve hot with butter and homemade jam.WW POINTS per serving: 9Nutritional information per serv

I know it is hard to get kids to eat their vegetables and these muffins are a great way to get carrots in them.These muffins are so good.I would have never thought of the banana carrot combination,but it works so well. You can add raisins or nuts and they would be great as well.And they are great to pack into lunches for that midday snack.I used half whole wheat flour and half all purpose flour and they were perfect.This recipe makes 24 muffins,so I cut the recipe in half. Banana Carrot Muffinsfrom recipezaar.com1 cup sugar 4 eggs, large 5 bananas 1/3 cup orange juice 1 (16 ounce) can carrots, drained or 2 cups grated carrots 4 cups flour 2 teaspoons baking soda 1 teaspoon salt 1 cup Crisco, butter flavored Preheat oven to 350°F. In medium bowl, combine flour, soda and salt. In large bowl, cream Crisco and sugar. Mix in eggs and juice. Using a fork or an old fashioned potato masher, mash carrots and bananas thoroughly. Mix the carrots and bananas into the egg-suga

I made these yummy muffins for breakfast this morning.This is the second time I have made them and I really should make them more often.They are bakery quality in my opinion.The crumb topping makes these really stand out.I used frozen bluberries because that is all I had.And I had to use soy milk because I was out of cow's milk.But theytasted great all the same.I filled them a little over 2/3 full so I would get a puffier muffin.Great for lunches too.This recipe came from a bed and breakfast owner in Summerville South Carolina.Blueberry Crumb Top Muffins1 cup milk 1/4 cup vegetable oil 1/2 teaspoon vanilla extract 1 egg 2 cups all-purpose flour 1/2 cup sugar 3 teaspoons baking powder 1/2 teaspoon salt 1 cup fresh blueberriesCRUMB TOPPING 1/4 cup all-purpose flour 2 tablespoons packed brown sugar 2 tablespoons butter Heat oven to 400 degrees.Grease bottoms only of 12 medium muffin cups or paper lined cups. Beat the milk, oil, vanilla extract and egg. Stir in the

La ricetta è pressochè la stessa della ciambella che si trova qualche post più sotto quindi non la ripeterò. Ho solo decorato i Muffins con granella di zucchero ed ho...Leggi ancora | Pubblicato da Ady67 | Commenti (3) Tags: dolci, muffins, la colazione della domenica, per la colazione                               

Break 100g plain chocolate, 100g milk chocolate and 100g white chocolate in little pieces. Mix in a bowl 300g selfraising flour with 100g caster sugar. Mix in another bowl 1 beaten egg with 250ml milk and 60g melted butter. Pour this mixture with 1 tablespoon vanilla extract and the chocolate into the flour mixture. Mix it well. Line in a muffin tray with paper cupcakes. Spoon the batter into the cupcakes. Place the muffin tray into a preheated oven at 180C (fan) for about 25 to 30 minutes. Cool down the muffins before eating them! Enjoy! SametasteChocolate Chip CookiesChocolate Pear CakeFruit cakeDuo BrowniesChocolate Mousse

These muffins are GOOD! I was watching BArefoot Contessa last week and saw her make these.I had very ripe bananas in the kitchen this morning,so I made a batch of these muffins.Amazing flavor! I will be making these for guests and as gifts! I over filled my muffin tins,so they look horrible,but the tate definitely makes up for it.Thank you Ina!Banana Crunch Muffinsfrom Barefoot Contessa Ina Garten3 cups all-purpose flour 2 cups sugar 2 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1/2 pound unsalted butter, melted and cooled 2 extra-large eggs 3/4 cup whole milk 2 teaspoons pure vanilla extract 1 cup mashed ripe bananas (2 bananas) 1 cup medium-diced ripe bananas (1 banana) 1 cup small-diced walnuts 1 cup granola 1 cup sweetened shredded coconut Dried banana chips, granola, or shredded coconut, optionalPreheat the oven to 350 degrees F. Line 18 large muffin cups with paper liners. Sift the flour, sugar, baking powder, baking soda, and salt into the bowl of an elect

What can I say? Blueberries were on sale this week, so I made blueberry muffins. Muffins are one of those things I really need to work on. I can never achieve the nice "dome" or "muffin top". I'm going to have to list muffins with french macaroons in the I need to master/conquer category. Even though the muffins are missing their tops, they were still quite tasty. The recipe is from Dorie Greenspan's book "Baking", that is why I know it was me and not the recipe. Well , I'm off to enjoy the Labor Day weekend, have a safe and fun time everyone!

What can I say? Blueberries were on sale this week, so I made blueberry muffins. Muffins are one of those things I really need to work on. I can never achieve the nice "dome" or "muffin top". I'm going to have to list muffins with french macaroons in the I need to master/conquer category. Even though the muffins are missing their tops, they were still quite tasty. The recipe is from Dorie Greenspan's book "Baking", that is why I know it was me and not the recipe. Well , I'm off to enjoy the Labor Day weekend, have a safe and fun time everyone!

I made these so Sydney could take one with her for lunch. This is her first day of school in first grade, so I yielded to her request for something chocolatey. There was little drama from the little person. She made sure she had everyhing she thought she required, I reassured her I'd be there, well in advance to pick her up this afternoon, and off she went. She looked so small!You can incorporate any dried fruit you have on hand -- I like using dried apricots or cherries.Double Chocolate Apricot Muffins1 3/4 cups all purpose flour1/2 cup unsweetened Dutch Process Cocoa (sifted)2 tsp baking powder1/4 tsp salt1 cup granulated sugar2 eggs3/4 cup milk1/2 cup vegetable oil2 tsp vanilla5 ounces semisweet chocolate, chopped coarsely2/3 cup dried fruitTopping2 tbsp granulated sugarIn a medium bowl, mix together flour, cocoa powder, baking powder and salt.In a large bowl, mix together sugar, eggs, milk, oil and vanilla. Mix in dry ingredients and incorporate. Fold in chocolate and dried fruit.

Yummy!As surprising as this may seem, blueberries are grown in Honduras. I don't know for sure, but I think they are grown in the cooler mountainous areas and mostly for export. They grow the large rabbit eye blueberries that are grown in Texas.Blueberries are rare here in La Ceiba. We've only seen them at the grocery once before. Another time a neighbor whose uncle grows them for export gave us a couple of gallon bags. Boy, was I happy! We shared some with our workers who had never seen blueberries before but really liked them, too. I hoarded the rest for months in the freezer.A couple of weeks ago, El Jefe happened upon some at the grocery store. He brought a large carton home and we played a guessing game about how much they cost. I guessed L.100 (US $5.29). He pointed his thumb down. I guessed L.60. He pointed his thumb down. I guessed L.40. He said L.25! "L.25 and you only bought one carton?!!!! I would have bought them all!" I cried in dismay.The next time we went to the stor

My sister-in-law accompanied me to a forest the other day, where there were loads of raspberries. In other words - "a raspberry forest". I would never go alone, because they are not easy to pick. There are brown bears in the forests, but I am not afraid of them. I am more concerned about my legs, my ancles, my wrists or so. You have to watch your steps to avoid falling.After five hours fighting in thorny thickets, I went home again with nearly 6 kg (ab. 13 pounds) sweet tasting raspberries.Into the freezer they went, packed and labeled, waiting for rebirth. The most beautiful raspberries were placed in one layer on a tray. They went into the freezer for a couple of hours. When frozen, the berries were put into a freezer container, waiting for future treats.Chocolate Muffins (a dessert for 6 people) INGREDIENTS:* 150 g dark chocolate* 100 g butter* 2 eggs* 1 dl (100 ml) sugar* 2 teaspoons orange zest, grated* 1 dl (100 ml) flourTOPPING:* 50 g dark chocolate, whipped cream, raspberriesME

El plátano es sensacional (y tres)El plátano, tercera parte. Corte del director (Director’s cut)Aquí acaba la trilogía del plátano. Lo prometido era deuda y, sin duda, no se me hubiese ocurrido mejor final. Tenía unas tortitas, que retomaré, pero me veía en la ¿obligación? de presentar unos muffins que marcasen la diferencia. La diferencia reside, entre otras cosas, en el crujiente. El crujiente, ¡cruje!, como cabría esperar, formando en la boca una combinación con la masa esponjosa que ni el “director” esperaba.El guionista había planificado el final deseado, el final esperado para una trilogía que “El padrino” no consiguió. Yo tampoco, pues jugaba con ventaja, me conocía el final de la historia. Por suerte no siempre es así, el final está en nuestras manos. Somos los directores o codirectores (con nuestras parejas y compañía) de nuestras vidas. Escribamos el mejor guión que podamos. Me pido ser Cary Grant y, espero, que M Audrey Hepburn, aunque, de vez

El plátano es sensacional (segunda parte)Si como yo, te compras unos cuantos plátanos, ésta es otra elección muy rápida, sencilla y apetitosa de tomarse fruta. Además, por el uso de margarina, que puede ser vegetal, no lleva colesterol. Recuerdo que el colesterol, aunque lo puede sintetizar el organismo por otros medios (y así lo hace), es exclusivamente una grasa de origen animal. Más sano. Allá vamos.¿Segundas partes nunca fueron buenas?Como todos los dichos, existen refranes que podrían interpretarse de modo opuesto: “dos mejor que una” o “no hay dos sin tres”. Y habrá tres, mañana mismo. ¿Mañana?, mañana está demasiado lejos. Son demasiados factores, diré: “tal vez mañana”.También soy de postre, las brochetas estaban muy buenas (M las ha preferido) pero yo me quedo, por el momento, con estas magdalenas que, por su forma y para distinguirlas de las “madelaines”, he querido llamar por su nombre inglés: muffins.Para mí, muchas segundas partes son

Earlier today someone I know was looking for a recipe she had lost that was at least 10 years old. She said it had something to do with a spice and coffee break and it was a muffin. I searched Google and found this one - and guess what? It was the one she needed! It sounded really good so I wanted to add it here to share as well. It's a Carnation recipe from at least 10 years ago... that's

In 2002 I discovered the health benefits of simple changes in our diet like cutting out sugar, avoiding white, refined flour, and adding flax. I initially did the Atkins induction for 2 weeks and then a daily Atkins program for another 2 to 'detox' my body of sugar, white flour and starchy vegetables. Although my husband and I were not on the strict Atkins regiment for diet purposes, we

Blueberry Muffins (December 1994)While my first few year in Midwest were less than auspicious, and lead me to develop to dislike America and most things America on general principle,there were some aspects of my new surroundings that weren't quite so bad. Particularly those involving blueberries.Despite having spent the first 14 or so years of my life living amongst American ex-pats my experience of Western food was very limited when I arrived in America. For the first 9 years of my life I spent more time with my Japanese grandparents than my own parents, and I ate more meals with them too. After that my general desire not to be in the Kyoto compound generally meant that I didn't eat there either (My Mother wouldn't have cooked, even i was there, she simply wasn't that kind of woman), and

Blueberry Muffins (December 1994)While my first few year in Midwest were less than auspicious, and lead me to develop to dislike America and most things America on general principle,there were some aspects of my new surroundings that weren't quite so bad. Particularly those involving blueberries.Despite having spent the first 14 or so years of my life living amongst American ex-pats my experience of Western food was very limited when I arrived in America. For the first 9 years of my life I spent more time with my Japanese grandparents than my own parents, and I ate more meals with them too. After that my general desire not to be in the Kyoto compound generally meant that I didn't eat there either (My Mother wouldn't have cooked, even i was there, she simply wasn't that kind of woman), and

Heidi Klum was saved from developing anorexia by her love of muffins. The German beauty admits the pressures to stay thin during her catwalk career were intense - but her sweet tooth staved off a skeletal frame. She says, "I was never a skinny, skinny type - the more I tried, the worse it was. I'd think about food more than ever. "They'd say, 'You have to lose weight', and I'd be like, 'All I can think about is muffins!' "I wasn't prepared to starve myself to be edgy." [Source] Muffins are not the only food Heidi Klum likes to eat, she apparently loves spaghetti too. This is the second time she was photographed enjoying a full plate of pasta (view the other picture set here). Photo source: theblemish.comTags: Heidi Klum, supermodel, top model, eating disorder, anorexia, skinny, eating, muffins, candid pictures, photosYou might also want to read...Heidi Klum candid pictures eating spaghetti

If I had to pick a favorite flavor of muffin, it would be Almond Poppyseed. I can't have one this week as I'm trying to detox my body of all white flour and sugar, but that only makes me crave them more! Ha. This recipe is supposed to be like Otis Spunkmeyer muffins, however I don't think I've had one of that brand for about 3 years and I don't think I've ever had his Almond Poppyseed muffins

You might never seem to have enough time in the morning to make a kimkins-friendly breakfast. However it is really important that you follow the guideline in order for your diet to be effective. Recently, I read in a blog that people stop by at McDonalds to get their version of scrambled eggs for breakfast. Well that's alright for breakfast but McDonald's scrambled eggs is a little higher calorie and fat.So if you want to make eggs that you could say bring to work and reheat then these 'yummy' egg muffins are just perfect for you! You can add any sort of filling you want in this kimkins original recipe of Egg Muffins particularly suitable for your breakfast.What You Need: EggbeatersFilllingsPreparation:Spray a muffin tin with PAM. Add eggbeaters to each muffin cup (about 3/4 way full) and add any fillings you want in your muffins. Bake at 350 for 30 minutes. 2 muffins would be a good serving amount. Well sometimes I just make four because my kid just loves those egg muffin

Well I switched my menu around a little, because I didn't feel like making pasta yesterday! I will do the tortelli tomorrow. I did go ahead and make the farmhouse muffins, with the diligent help of a small person, and they were fabulous! They are very similar in taste to my famous (and I say this only because the recipe has been published) Dinner Biscuits. The husband likes them better, but

Well I switched my menu around a little, because I didn't feel like making pasta yesterday! I will do the tortelli tomorrow. I did go ahead and make the farmhouse muffins, with the diligent help of a small person, and they were fabulous! They are very similar in taste to my famous (and I say this only because the recipe has been published) Dinner Biscuits. The husband likes them better, but

M's school project - finished!Niece M came to visit and get another crochet lesson yesterday. When El Jefe told me she was coming and that her project was due on Friday, I thought "Oh, no, don't tell me she didn't finished it yet!" But she did. Apparently, she has to do another one and waited until the last minute to come to get another pattern. I hope she finishes in time. She found a pattern that I think will go pretty quickly if she sticks to it. I only had to show her one new stitch, a picot. I have dozens of pattern books, but the problem is that almost all of them have written instructions in English instead of diagrams like the Spanish magazines so the selection is limited.She lost the pattern for her first project and just made something up for the last few rows which made it ruffly around the edges. It looks pretty good! Especially for a first project. I ironed it for her and in the process discovered that she had just cut the thread at the end and hadn't secured it! It'

And do you guys know how much I love you? Do you know what I went through to get these muffins? A raging thunderstorm, that's what! But... the muffins are safe. And dry. And that is all that matters. (photo removed - you gotta be faster around here!)

I have been spending a lot of time running after my toddler outside and less time in the kitchen! The weather here is gorgeous and Jude wants to spend all day outdoors. Who could blame him? Today we were outside making mudpies together. He got completely covered in mud from head [...]

Could there be a tastier muffin? Doubtful, because these are fabulous. And if you're like me, I love muffins because they are so versatile: they can accompany breakfast or dinner, stand alone as a light meal with some fruit, or make a fun after-school snack.Muffins too are about the easiest bread to make--you hardly even stir them--and they don't need to raise or chill. Baking time is quick and the smell is heavenly. Make them today I say!¼ cup shredded coconut2 tablespoons plus ¾ cup all-purpose flour, divided2 tablespoons plus ½ cup brown sugar, divided5 tablespoons chopped macadamia nuts, divided2 tablespoons canola oil, divided1 cup whole wheat flour1 teaspoon baking powder¼ teaspoon baking soda1/8 teaspoon salt½ teaspoon ground cinnamon1 large egg1 large egg white¾ cup nonfat buttermilk2 tablespoons butter, melted½ teaspoon coconut extract1 ½ cups frozen blueberriesPreheat the oven to 400 degrees. Grease 15 muffin tins or line the tin with muffin wrappers.Combine co

Ellen, over at I Am Gluten Free, inspired me to make a more fantastic breakfast. Muffins, fantastic? These days muffins are definitely fantastic. I have always loved breakfast, but breakfast time has gotten a little more desperate and a lot more boring. For some reason, being pregnant and gluten-free is [...]

PRECALIENTA EL HORNO A 200ºC.<br>MEZCLA LA HARINA, AZUCAR, POLVO PARA HORNEAR, LA COCOA Y LA SAL. RESERVA.<br>EN UN RECIPIENTE HONDO, BATE EL HUEVO, LECHE, Y EL ACEITE HASTA QUE SE MEZCLEN PERFECTAMEN ...

WHOAMI 0.1 (2001)EL APARADORY yo. Un aparador, un mueble de sobremesa, un robot de cocina, el perrito que mueve la cola. Soy yo. El comodín, el problema, el respaldo de la silla, la voz de TU conciencia. Yo. La caja boba, el chiste de las tres y media, la pareja de bailes de salón, la hora en punto. Porque tú eres tú.31-10-2001La mejor forma de conocerse es recorrer el pasado y ver el presente. Soy lo que soy ahora pero estoy hecho del pasado, el pasado es la materia prima. Las ideas pueden cambiar, los gustos, los intereses. Hay cosas que no cambian, la esencia. ¿Qué es la esencia?No creo en el monolito. El monolito ha muerto, ha desaparecido. ¿Por qué?. Es más fácil creer en el monolito, lo difícil es aceptar su ausencia. Sabes de que hablo. No ha sido una Odisea. Homero tenía razón.(…)En esta receta el chocolate es “la esencia”, el punto. Debí haberlos hecho más grandes, cuanto más mejor. Sólo en este caso.Me he pasado a los muffins, seguiré llamándolos así

Based in Toronto, Martha and the Muffins comprised Martha Johnson (vocals, keyboards), Martha Ladly (vocals, keyboards, trombone), guitarist Mark Gane, bassist Carl Finkle, drummer Tim Gane and saxophonist Andy Haas. The group formed in 1977 and, on the strength of their debut independent single, "Insect Love/Suburban Dream," were signed by Virgin U.K. to a contract. The band's debut album, Metro Music, appeared in 1980. After 1981's This Is the Ice Age and Danseparc two years later, Johnson and Gane moved the outfit to England and recorded Mystery Walk (1984) and The World Is a Ball (1986) as M+M. Martha and the Muffins were resurrected for 1992's Modern Lullaby. (Read more) [Bio & Info © allmusic.com]Wikipedia entryMartha and the Muffins were a Canadian new wave synth pop band in the 1970s and 1980s. Although they only had one major international hit single under that name, the core members of the band had several more hits as M + M.Formation and early years (1977-78)The grou

Last week Peabody had a "reader" who sent her an e-mail requesting a refund for muffins he/she had baked from her site. The muffins in question were snickerdoodle muffins, the "reader" stated that the recipe was flawed. Do the above muffins look flawed? I think they look scrumptious! The recipe on Peabody's site is not flawed, I believe the baker is. Many times when recipes do not work it is the baker and not the recipe. Baking is a science, following instructions is crucial for a successful recipe.Now back to muffins, they are by far the BEST muffins I have had in long time. They are moist, buttery, and cinnamon-y. If you like snickerdoodle cookies these muffins will make your knees buckle! I'm looking forward to tomorrow morning when I can have another muffin with coffee for breakfast.

PRECALIENTA EL HORNO A 200ºC.<br>MEZCLA LA HARINA, AZUCAR, POLVO PARA HORNEAR Y LA SAL. RESERVA.<br>EN UN RECIPIENTE HONDO, BATE EL HUEVO, LECHE, JUGO Y LA MANTEQUILLA HASTA QUE SE MEZCLEN PERFECTAMEN ...

I'd told Stephanie about these blueberry muffins a few weeks ago, and I'd promised to bring some to her next time I made them. Since she'd spent the night Friday, I figured what better way to breakfast her than to have these! My husband, who, if asked, will say that he doesn't like blueberries, happily eats these. Enjoy! Blueberry Muffins with Crumb Topping http://www.foodandwine.com/recipes/

All the kids are here with me today.Their last day of "spring break". So for lunch I made up a batch of corndog muffins, fruit salad and honey wheat pretzels.These muffins are a hit at this house.And yes they taste like corndogs. I havemade them for school lunches and road trips. There are usually none left over.Photo from allrecipes.com. CORN DOG MUFFINS1 box Jiffy corn muffin mix1egg1/3 cup milk3 hotdogs,diced1/2 cup shredded sharp cheddar cheesePreheat oven to 400degreesCoat muffin pan with cooking sprayIn medium bowl mix all ingredients until moistSpoon mixture into muffin cups,filling 1/2 fullBake at 400 degrees 15-20 minutes

I have some great muffin recipes--blueberry-lemon, apple-cinnamon, pumpkin-cranberry--but I like these because they feel healthy and taste terrific.Why "kitchen sink"? Take a look at the ingredients and you'll see. Anything and everything gets thrown into these babies until they're so stuffed with good stuff it seemed the obvious name.1 cup all-purpose flour1 cup whole wheat flour1 cup sugar2 teaspoon baking soda2 teaspoon cinnamon½ teaspoon salt2 cup grated carrots1 grated apple1/2 cup Craisins½ cup sliced walnuts½ cup coconut3 eggs2/3 cup oil2 teaspoon pure vanilla extractIn a large bowl mix all the dry ingredients. In a medium bowl separately mix the next eight ingredients (carrots through vanilla extract). Stir the wet ingredients into the dry, mixing only until just combined. Pour into 18 lined baking cups and bake at 350 degrees for 20-22 minutes.***And a few totally unrelated news items:I finally discovered why I like bakery cakes so much--you know, the Costco sheet ca

I haven't been baking for a looooooong time. Well, if you consider using a muffin maker baking. But then again, I haven't been using my muffin maker for a loooooong time too. Hahaha!I had some spare time on Saturday and since I had all the ingredients needed to make muffins, I brought out my cold storage muffin maker. I'm sure 'she' is happy to be able to get hot again. hehehe ...Ingredients:250g Plain Flour100g Sugar1/2 teaspoon Salt1 teaspoon Vanilla Essence2 teaspoon Baking Powder250ml Milk2 Eggs50g Coloured Candy Rice (optional)50g Chocolate Chips (optional)How to do it:Shift flour and baking powder.Add in salt and sugar.Mix ingredients well.Whisk milk, butter, eggs and vanilla essence until it is smooth.Make a well in the dry ingredients.Pour the mixture into the well of the dry ingredientsMix well.Separate the mixture into half.Add Coloured candy rice in one and Chocolate Chips in another and mix well.Pour some mixture in paper cups and bake.Note:I do not know the temperatur

I had a good friend over this morning for coffee and muffins. I had pineapple cream muffins and a fresh batch of cinnamon streusel cider muffins.This was the first time I had ever made these and I am glad I did.They were a breeze to prepare and the flavor was perfect.Great with coffee. And the boys have snacked on them all day! Another muffin recipe I will use often.I found the recipe at www.razzledazzlerecipes.com a great site to browse recipes.Now I am off to start my St Patrick's Day feast!Cinnamon-Streusel Cider Muffins A thick sprinkling of streusel tops a pan of these quick and easy muffins. Their mild apple flavoring is sure to please all -- especially when they're served fresh from the oven.For Streusel: 1/3 cup packed brown sugar 3 tablespoons all-purpose flour2 teaspoons ground cinnamon 3 tablespoons cold butterFor Muffins:1 3/4 cups all-purpose flour 1/3 cup granulated sugar 2 teaspoons baking powder1/4 teaspoon salt1 beaten egg 3/4 cup apple cider or apple juice1/4 cup co

I wanted to make a dessert for my husband tonight,so I decided to make a batch of pineapple cream muffins.These muffins have just the right amount of sweetness from the brown sugar and pineapple. They are great warm or cold .And the boys will eat them up in the morning with strawberry jelly.Very easy.The batter will be thick but the muffins turn out perfect. You could sprinkle a streusel topping on them to make them extra sweet .This recipe came from a bed and breakfast website, www.bbonline.com , which has so many wonderful brunch type recipes.Pineapple Cream Muffins presented by The Lamplighter Bed & BreakfastMakes 15 muffins. Ingredients2 cups flour2 teaspoons baking powder1/2 teaspoon baking soda3 1/2 ounces instant vanilla pudding2/3 cups brown sugar1 egg, beaten1 cup sour cream (regular or low-fat)1 8-ounce can crushed pineapple, with juice1/2 cup oilPreheat oven to 425 degrees. Spray muffin cups with nonstick cooking spray.In a large bowl, sift together the flour, baking pow

I was looking for an easy muffin recipe that tastes good. I specifically wanted a recipe using Bisquik® because I have 3 big boxes, thanks to double coupons (it was almost free). I started with a Google search for “bisquick muffins” and ended up on Cook.com. I used the following recipe. TAMMY’S SUGAR MUFFINS 2 c. Bisquick 1/4 c. sugar 2 tbsp. oil 3/4 c. milk 1 egg 1/4 tsp. nutmeg TOPPING: 1/2 c. butter 1 tsp. cinnamon 2/3 c. sugar Combine Bisquick, sugar and nutmeg into bowl. In 2nd bowl slightly beat egg and add milk and oil. Stir with spoon just until dough is moistened. Fill muffins 2/3 full. Bake at 400 degrees for 15 minutes. TOPPING: In one bowl melt butter. In second bowl mix cinnamon and sugar. 1. Take one warm-hot muffin 2. Dip the muffin into the melted butter 3. Dip muffin into the sugar/cinnamon mixture 4. Enjoy the muffins while hot! (click any picture for a larger version and checkout the neat lightbox effect) The recipe yielded 8 large muffins

Otros brownies, pero éstos pensados para poner en unos moldes de magdalenas y, sobre todo, que queden muy jugosos. El tiempo de horneado dependerá del tamaño de los moldes.Ya he puesto otra receta del brownie, aunque todas llevan casi los mismos ingredientes cambian las proporciones de su composición. Éstos llevan azúcar moreno y un poco de sal para realzar el sabor del chocolate, lo consiguen.Tenía miedo a que se saliesen demasiado por fuera de los moldes y sólo rellené un fondito del molde. Ahora los hubiese rellenado un poco más de la mitad para que se sobresaliesen un poco por fuera y así darle un toque más casero…Día 3 de la dieta de María. Me arriesgo y, como lleva tres huevos, divido entre tres. Aún así hago bastantes unidades. A comer!!!!!Ingredientes125 gr. de mantequilla (41,7 gr.)150 gr. de cacao al 75% (Lindt, por ejemplo, ;-)) (50 gr.)200 gr. de azúcar negro. (66,7 gr.)Una pizca de sal3 huevos (1 unidad)1 cucharilla (tsp) de extracto de vainilla, unos 5

La receta es original de “la olla suiza”, en dónde realiza un pastel con esta masa. Yo, como hoy María a empezado un régimen ;-), la he hecho con la mitad de ingredientes y la he presentado como si de unos Muffins se tratase. Según dice en su blog, puede realizarse con otras frutas como manzanas, albaricoques o piña.Me ha sorprendido gratamente, no lo esperaba. Tiene un sabor que calificaría entre bizcocho tradicional, tarta de almendras y frutas que resulta muy bueno. A la hora de realizarlo me parecía haber empelado muchas ciruelas pero puedo decir que al final incluso me parecieron escasas.¿Por qué digo muffins y no magdalenas?. Porque el nombre magdalenas lo prefiero reservar para las típicas “Madeleines”, más alargadas y con forma de concha, de cuya inventora reciben nombre.Ingredientes600 gr. de ciruelas rojas. (300 gr.)115 gr. harina. (58 gr.)135 gr. de almendras molidas. (68 gr.)115 gr. mantequilla, que debemos retirar del frigorífico un tiempo antes de empe

I searched high and low for the perfect blueberry muffin recipe for you, and I decided that I’d go with a favorite stand-by — Bisquick. I buy Bisquick in bulk at Costco. It’s incredible. Add cheese and ground beef for Cheeseburger Pie… Make perfect shortcakes for strawberries… Whip up super-fast pancakes… Or, add blueberries for [...]

I searched high and low for the perfect blueberry muffin recipe for you, and I decided that I’d go with a favorite stand-by — Bisquick. I buy Bisquick in bulk at Costco. It’s incredible. Add cheese and ground beef for Cheeseburger Pie… Make perfect shortcakes for strawberries… Whip up super-fast pancakes… Or, add blueberries for [...]

These muffins are terrific for breakfast or a break. They are loaded with nutrition and fiber, AND very tasty. Ingredients: 1 1/2 cups oatmeal (instant) 1 1/2 cups boiling water 1 cup all purpose flour 1/2 cup whole wheat flour 3/4 teaspoon salt 3/4 teaspoon baking soda 2 teaspoon baking powder 1/2 teaspoon cardamon 2 ripe bananas 2-4 tablespoons vegetable oil 1 egg1 teaspoon vanilla 3/4 cup brown sugarMilk as needed to make a medium-thick batter. Instructions: Preheat oven to 400 degrees. Spray a 12 cup muffin tin with cooking spray, or a six cup Texas sized muffin tin. In a large bowl, mix together the oats and boiling water. Mix well until fully hydrated. In a medium bowl, mix together the flours, salt, baking powder, baking soda and cardamon. In a glass measure, mash the bananas thoroughly with a fork. Add enough vegetable oil to reach the 1 1/8 cup mark. (A little more is ok - say, a cup and a half) Stir together, t

A new twist to muffins, and they are really a tangy treat. Ingredients: 2 cups self-rising flour¼ cup sugar¼ tsp salt1/3 cup Grated rind ½ lemon1/3 cup presoaked golden raisins (optional)1 cup orange juicelemon-infused avocado oil1 egg Procedure: Mix flour, sugar and salt in large mixing bowl. Into another bowl, whisk: Lemon rind, orange juice, egg and oil. Add the liquid, mix into the dry ingredients, folding gently until flour is damp. Be careful not to over-mix. Oil a 12-muffin tray and spoon in the mixture. You can also use Texas Muffin Tins (6) Bake at 425 F. for 10-to-12 minutes.We are not liable for weight gain for the listed recipes. :-)

Ingredients: 1/2 cup (1 stick) butter at room temperature1 cup sugar2 eggs1 teaspoon Malibu White Rum with Coconut•2 cups AP flour1 teaspoon salt1 teaspoon baking soda2 teaspoons baking powder1/4 tsp Instant Yeast (dissolved in water)1 TBS water for yeast1 cup buttermilk1/3 Cup Toasted Coconut flakes3/4 Cup Dried Raspberries Coarsely ChoppedCorn StarchCinnamon/Sugar MixtureButter for Muffin Tin Procedure: Preheat oven to 375 degrees F. Grease or line muffin tins. In a medium bowl cream together butter and sugar. Add eggs one at a time, making sure the eggs are fully incorporated. Stir in the rum. Sift dry ingredients together into a separate bowl. Add dry ingredients alternately with buttermilk in several additions, stirring just until combined. Add the toasted coconut. Add dissolved yeast. Coat the raspberries with corn starch before adding so they won't sink to the bottom of the muffin tin. Scoop the batter into prepared tins. Sprinkle with cinnamon/suga

I don't know of anyone who doesn't like a nice English muffin slathered with butter and jam. These are not difficult to make, and the pleasure derived is long lasting. Ingredients: ½ cup sourdough starter, fed¼ cup WW flour2 1/2 cups AP flour1 cup bottled water½ tsp baking soda½ tsp salt2 tbsp sugarcornmeal Procedure: Once the starter is fed, mix up the dough and let it sit covered overnight. You don't have to worry about overdeveloping the sourdough flavor because the baking soda will neutralize some of it, leaving just the right amount of sourness in your muffins. The major change in this recipe, aside from using some whole wheat flour (1/4 cup) was to replace the milk the original recipe called for with water so as to ensure you get the rather coarse, open texture for English muffins. If you have only a small biscuit cutter - say 2" rather than a 3-inch round, you may need to cook for an extra minute or two per side and you will probably get fewer

Muffins are great anytime of day. These will carry you through mid-morning, and to break time. OR - have them mid-morning, and they will carry you to lunch. 1 Stick Butter at Room Temperature1 Cup Sugar2 Eggs at room temp½ tsp Orange extract½ tsp Almond extract2 Cups All Purpose flour1 tsp Sea Salt1 tsp Baking soda1 tsp Baking powder1 Cup Buttermilk½ cup chopped or crushed walnuts½ cup chopped dried cranberries Preheat oven to 375 degrees. In a large bowl, cream the butter and sugar. Add eggs one at a time being sure they are well blended. Stir in the extracts. Sift the dry ingredients into a separate bowl. Add dry ingredients alternately with the buttermilk until just combined. Do NOT over mix. Blend in the berries and nuts. If too dry, add more buttermilk or regular milk to get a pourable batter. Spoon the batter into buttered muffin tins. Sprinkle cinnamon and sugar over the batter. The yield here will be 12-standard muffins; 24-mini-muffins; or, 6-Texas sized muffi

La receta de estos muffins es de boston un estupenda cocinera, yo solo les he cambiado los pistachos de la receta original por nueces de macadamia, porque es lo que tenia en el momento, salen buenisimos imagino que con los pistachos también, a la próxima lo probare. MUFFINS DE CHOCOLATE BLANCO ...