Muffins Archive

Healthy Muffins with dried fruits, nuts and clementines

Production: 24 – Serving
Preparation: 30 Minutes
Rest time: 30 Minutes
Cooking: 35 Minutes

First and foremost a big thank you to Pauline for this muffins recipe. They are really healthy and tasty.

Full of fruits, those muffins are a pleasant alternative to the traditional fruit cake. And they have the advantage of being ready eat right out of the oven, unlike the fruitcake that need to be aged before consumption. Another plus with this recipe: no need to add a single grain of sugar.  So they will appeal to both sweet tooth and to people who are watching their sugar intake.

The use of prunes and dates give those muffins a rich and mellow texture. The clementines add a touch of fresh citrus, while the walnut crunch nicely when you bite while perfuming the dough. In short … they are sublime.

Healthy Muffins with dried fruits, nuts and clementines

Ingredients:
Clementines – [2]
Dark Dried Raisin – [1 cup]  (250 ml.)
Dried Cranberries – [1 cup]  (250 ml.)
Dry prunes – [1/2 cup]  (125 ml.)
Dried Cherries – [1/2 cup]  (125 ml.)
Pitted dried dates  – [1 cup]  (250 ml.)
Water – [2 1/2 cups]  (625 ml.)
Ground Cinnamon  – [1/2 teaspoon]  (3 ml.)
Ground ginger – [1/2 teaspoon]  (3 ml.)
Ground Nutmeg – [1 teaspoon]  (5 ml.)
Canola Oil – [1/2 cup]  (125 ml.)
Flour (whole wheat ) – [2 cups]  (500 ml.)
Oatmeal Flakes (Quick Cooking) – [3/4 cup]  (190 ml.)
Grounded Linseed – [1/4 cup]  (65 ml.)
Salt – [1/4 teaspoon]  (1 ml.)
Baking Soda – [2 teaspoons]  (10 ml.)
Pistachios nuts – [1/4 cup]  (65 ml.)
Hazelnuts  – [1/4 cup]  (65 ml.)
Eggs (large) – [3]
Vanilla extract – [1 teaspoon]  (5 ml.)

Steps:
1- Chop the dates, prunes and the dried cherries.
2- Finely chop the clementines into very small pieces (including the peels).
3- Put all the fruits and spices in a saucepan and cover with water.
4- Bring to a boil and simmer 15 minutes. Let cool for 30 minutes at the counter.
5- Preheat the oven to 350F (180C).
6- Coarsely chop the pistachios and hazelnuts. Heat in the oven for 5 minutes.
7- Mix all the dry ingredients.
8- In another bowl, beat the eggs and add the vanilla. Stir into the cooled fruit mixture.
9- Add the dry ingredients and mix well.
10-  Divide the mixture into the muffin tins.
11- Bake 30-35 minutes.

Cherries and Rum Muffins

Posted 14/09/2011 By Francois

Cherries and Rum Muffins

Production: 12 – Serving
Preparation: 10 Minutes
Cooking: 35 Minutes

Another great breakfast muffin. Rum and cherry flavors are a great match as we can taste in those original little cakes. Do not be surprised by the “special” smell when cooking, it is cause by the rum. Once cooked, this muffin is really delicious.

Cherries and Rum Muffins

Ingredients:
Flour (whole wheat ) – [2 cups]  (500 ml.)
Baking Powder – [3 teaspoons]  (15 ml.)
Salt – [1 teaspoon]  (5 ml.)
Brown Sugar – [2/3 cup]  (170 ml.)
Vegetable Oil  – [1/2 cup]  (125 ml.)
Eggs (large) – [3]
Lime (zest) – [1]
Dark brown rum – [1/2 cup]  (125 ml.)
Vanilla extract – [1 teaspoon]  (5 ml.)
Dried Cherries – [1 cup]  (250 ml.)

Steps:
1- Preheat the oven to 400F (200C).
2- In a large bowl, combine flour, baking powder and salt.
3- In a second bowl beat together sugar, eggs, oil, vanilla, lime zest and rum.
4- Add the wet ingredients to dry ingredients, stirring gently.
5- Stir in the cherries.
6- Pour into large muffin tins.
7-  Bake for about 30 minutes.

Plum and Oatmeal Muffins

Posted 12/09/2011 By Edith

Plum and Oatmeal Muffins

Production: 12 – Serving
Preparation: 10 Minutes
Cooking: 25 Minutes

The plum season in full swing and we take the opportunity to cook this delicious fruit by preparing another batch of tasty muffins. With oats, flax seeds and a hint of honey, they are excellent in taste and health

Ingredients:
Oatmeal Flakes (Quick Cooking) – [1 cup]  (250 ml.)
Grounded Flaxseed – [1/4 cup]  (65 ml.)
Plain yogurt  – [1 cup]  (250 ml.)
Canola Oil – [1/2 cup]  (125 ml.)
Brown Sugar – [2/3 cup]  (170 ml.)
Honey – [1/3 cup]  (85 ml.)
Eggs (large) – [2]
Vanilla extract – [1 teaspoon]  (5 ml.)
Flour (all purpose) – [1 cup]  (250 ml.)
Salt – [1 teaspoon]  (5 ml.)
Baking Powder – [1 teaspoon]  (5 ml.)
Baking Soda – [1 teaspoon]  (5 ml.)
Italian plums – [8]

Plum and Oatmeal Muffins

Steps:
1- Preheat the oven to 400F (200C).
2- Wash and cut the plums into small pieces, measuring 3/4 cup.
3- In a large bowl, combine oatmeal and yogurt.
4- Add the oil, brown sugar, honey, vanilla and eggs, mix well.
5- In a second bowl, sift together flour, salt, baking soda and baking powder.
6- Mix the wet mixture into the dry ingredients.
7- Stir in the chopped plums.
8- Pour into molds.
9- Bake 25 minutes.

Rum and Pineapple Muffins

Posted 08/09/2011 By Edith

Rum and Pineapple Muffins

Production: 8 – Serving
Preparation: 10 Minutes
Cooking: 35 Minutes

A more “healthy” but just as delicious mini cakes with rum and pineapple.

The whole wheat flour and brown sugar gives a darker color and a more massive paste then the original

We have served them with a sauce made ​​of:
Butter (1/4 cup)
Crushed pineapple in a blender (1/4 cup)
Rum (St. James ambre from Martinique) (1/4 cup)
The very slightly heated in the microwave (or mixer-cooker)
With a frozen vanilla ice cream it was perfect.

Rum & Pineapple muffins
Ingredients:
Flour (whole wheat ) – [2 cups]  (500 ml.)
Baking Powder – [3 teaspoons]  (15 ml.)
Salt – [1 teaspoon]  (5 ml.)
Brown Sugar – [2/3 cup]  (170 ml.)
Vegetable Oil  – [1/2 cup]  (125 ml.)
Eggs (large) – [3]
Lime (zest) – [1]
Dark brown rum – [1/2 cup]  (125 ml.)
Vanilla extract – [1 teaspoon]  (5 ml.)
Fresh pineapple  – [1 cup]  (250 ml.)

Steps:
1- Preheat the oven to 400F (200C).
2- Cut the pineapple into small cubes.
3- In a large bowl, combine flour, baking powder and salt.
4- In a second bowl beat together sugar, eggs, oil, vanilla, lime zest and rum.
5- Add the wet ingredients to dry ingredients, stirring gently.
6- Stir in the pineapple cubes.
7- Pour into large muffin tins (or mini loaves).
8-  Bake for about 30 minutes.

Rum and Pineapple mini cakes

Posted 05/09/2011 By Edith

Rum and Pineapple mini cakes

Production: 8 – Serving
Preparation: 10 Minutes
Cooking: 35 Minutes

A taste of the Islands on our plates.
This half-muffin half-cake variation on the classic Caribbean rum cake is quick and easy to prepare.

The pieces of fresh pineapple can be replaced with well drains canned pineapple.

Mini Rum and Pinnaples cake
Ingredients:
Flour (all purpose) – [2 cups]  (500 ml.)
Baking Powder – [2 teaspoons]  (10 ml.)
Salt – [1 teaspoon]  (5 ml.)
White Sugar – [2/3 cup]  (170 ml.)
Vegetable Oil  – [1/2 cup]  (125 ml.)
Eggs (large) – [3]
Lime (zest) – [1]
Dark brown rum – [1/2 cup]  (125 ml.)
Vanilla extract – [1 teaspoon]  (5 ml.)
Fresh pineapple  – [1 cup]  (250 ml.)

Steps:
1- Preheat the oven to 400F (200C).
2- Cut the pineapple into small cubes.
3- In a large bowl, combine flour, baking powder and salt.
4- In a second bowl beat together sugar, eggs, oil, vanilla, lime zest and rum.
5- Add the wet ingredients to dry ingredients, stirring gently.
6- Stir in the pineapple cubes.
7- Pour into large muffin tins (or mini loaves).
8-  Bake for about 30 minutes.