Muffins Archive

Green Tomatoes Muffins

Posted 29/08/2011 By Edith

Green Tomatoes Muffins

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

Muffins with tomato! A strange mixture of taste you tell us?
But no, they were really delicious. The marriage of tomatoes with cinnamon and ginger is absolutely perfect.

For those who like a little crunch, you could add some finely chopped walnuts.
Give them a try!

Green Tomatoes Muffins

Ingredients:
Ground ginger – [1/2 teaspoon]  (3 ml.)
Ground Cinnamon  – [1/4 teaspoon]  (1 ml.)
Salt – [1/2 teaspoon]  (3 ml.)
Baking Soda – [1/2 teaspoon]  (3 ml.)
Baking Powder – [1/2 teaspoon]  (3 ml.)
Flour (all purpose) – [1 1/2 cup]  (375 ml.)
Eggs (large) – [1]
White Sugar – [1 cup]  (250 ml.)
Vanilla extract – [1/2 teaspoon]  (3 ml.)
Canola Oil – [1/2 cup]  (125 ml.)
Green Tomatoes – [1 cup]  (250 ml.)
Dark Dried Raisin – [1/2 cup]  (125 ml.)

Steps:
1- Preheat the oven to 350 F (180 C).
2- Grind the tomatos with a food processor. Set aside.
3- In a bowl, mix the ginger, cinnamon, salt, baking soda, baking powder and flour and set aside.
4- In another bowl mix the beaten eggs, sugar, vanilla, oil and green tomatoes.
5- Mix all ingredients and add the raisins.
6- Pour the batter into the muffin cups.
7- Bake for about 25 to 30 minutes.

Citrus and Nutella Muffins

Posted 26/08/2011 By Francois

Citrus and Nutella Muffins

Production: 12 – Serving
Preparation: 20 Minutes
Cooking: 30 Minutes

Nutella and citrus, what is there to say except that some marriages of flavors are more-than-perfect!
A muffin with the sweet scent of lemon that coats a core of flowing chocolate hazelnut and orange.
This is one situation where resistance is futile ……

Nutella and Citrus Muffins

Ingredients:
Flour (all purpose) – [1 1/4 cup]  (315 ml.)
White Sugar – [1/2 cup]  (125 ml.)
Almond powder – [1/4 cup]  (65 ml.)
Salt – [1/2 teaspoon]  (3 ml.)
Baking Powder – [1 teaspoon]  (5 ml.)
Baking Soda – [1/2 teaspoon]  (3 ml.)
Greek Yogurt  – [1/2 cup]  (125 ml.)
Canola Oil – [1/2 cup]  (125 ml.)
Egg (large) – [2]
Vanilla extract – [1 teaspoon]  (5 ml.)
Lemon (juce and zest) – [2]
Orange – [1]
Nutella (cocoa and aselnut spread) – [12 teaspoons]  (60 ml.)

Steps:
1- Zest the lemon and extract the juice. Set aside.
2- Remove the orange segments and cut into cubes.
3- Prepare your muffin pan and preheat the oven to 400 F (200C).
4- Mix all dry ingredients in a bowl and set aside.
5- Mix all wet ingredients (including juice and lemon zest) in a bowl.
6- Carefully put the dry ingredients into wet ingredients and mix well.
7- Spread half of the batter into the molds.
8- Place 1 tsp of Nutella in the center of each muffin.
9- Place a few pieces of orange on the Nutella.
10- Divide the remaining batter in the molds to cover the oranges.
11- Bake 20-25 minutes.

Crabapples and raisins muffins

Posted 20/08/2011 By Edith

Crabapples and raisins muffins

Production: 12 – Serving
Preparation: 10 Minutes
Cooking: 20 Minutes

The first apples to appear on the market are the small crabapples.
They are ideal to cook delicious jellies and ketchup or shutney where their sour side is welcome.

Another way to appreciate them :  in muffins.
This recipe combines the flavors of the crabapples to those of cinnamon and currants. A divine mix to enjoy with pleasure

CrabApples and raisin muffins

Ingredients:
Oatmeal Flakes (Quick Cooking) – [1 cup]  (250 ml.)
Vanilla yogurt  – [1 cup]  (250 ml.)
Canola Oil – [1/2 cup]  (125 ml.)
Egg (large) – [1]
Brown Sugar – [3/4 cup]  (190 ml.)
Flour (all purpose) – [1 cup]  (250 ml.)
Salt – [1 teaspoon]  (5 ml.)
Baking soda – [1 teaspoon]  (5 ml.)
Baking Powder – [2 teaspoons]  (10 ml.)
Crabapples – [3/4 cup]  (190 ml.)
Champagne (Corinth) Grapes – [1/4 cup]  (65 ml.)
Lemon juice  – [1/4 cup]  (65 ml.)
Ground Cinnamon  – [1 teaspoon]  (5 ml.)

Steps:
1- Preheat the oven to 400F (200C).
2- Soak the oatmeal in yogurt to moisten.
3- Beat the egg.
4- Add oil, brown sugar and egg to the oatmeal.
5- Sift together the flour, salt, baking soda, baking powder and cinnamon.
6- In a small bol pour the lemon juice.
7- Cut the crabapples into slices and add with the dry raisin into the lemon juice.
8- Combine all ingredients and mix gently.
9- Pour into muffin cups.
10- Bake for about 20 min.

Buttermilk and Blueberries Muffins

Posted 19/08/2011 By Edith

Buttermilk and Blueberries Muffins

Production: 12 – Serving
Preparation: 15 Minutes
Cooking: 25 Minutes

What could be better at this time of year, a beautiful muffin full of delicious blueberries?
They are beautiful, contain little fat or sugar and they melt in your mouth.

The “Vanilla caviar” can easily be replaced with pure vanilla extract (1 teaspoon of extract = 1/8 teaspoon  of vanilla caviar)
For the curious, the “Vanilla caviar” is made of 100% vanilla seeds. Vanilla pods are filled with thousands of tiny seeds, which are the most aromatic part of the vanilla.

Buttermilk and Blueberries Muffins
Ingredients:
Flour (all purpose) – [1 1/2 cup]  (375 ml.)
Oat bran  – [1 cup]  (250 ml.)
White Sugar – [1/2 cup]  (125 ml.)
Salt – [1/2 teaspoon]  (3 ml.)
Baking Powder – [2 teaspoons]  (10 ml.)
Baking soda – [1 teaspoon]  (5 ml.)
Canola Oil – [1/4 cup]  (65 ml.)
Vanilla caviar – [1/2 teaspoon]  (3 ml.)
Egg (large) – [1]
Buttermilk – [1 cup]  (250 ml.)
Blueberries – [1 1/2 cup]  (375 ml.)

Steps:
1- Preheat the oven to 400 degrees F (200  C).
2- In a large bowl, combine flour, sugar, salt, baking powder and baking soda.
3- In another bowl, mix the buttermilk and the bran, set aside for 3 minutes.
4- Add the oil, egg (beated) and vanilla.
5- Pour into the first mixture.
6- Mix gently.
7- Stir in blueberries.
8- Pour the batter into the molds.
9- Bake for 20-25 minutes (lightly browned).

Peaches and Pecan muffins

Posted 18/08/2011 By Francois

Peaches and Pecan muffins

Production: 12 – Serving
Preparation: 15 Minutes
Cooking: 25 Minutes

The peachs harvest season is in full swing and these juicy fruits are just waiting to be tasted.
This recipe contains a good dose of fresh fruit but also a nice touch of spices (ginger and cinnamon) and a little crunchy (nuts).

Peaches and Pecan muffins

Ingredients:
Oatmeal Flakes (Quick Cooking) – [1 cup]  (250 ml.)
Flour (whole wheat ) – [1 1/2 cup]  (375 ml.)
Brown sugar – [1 cup]  (250 ml.)
Baking Powder – [2 teaspoons]  (10 ml.)
Salt – [1/2 teaspoon]  (3 ml.)
Butter – [1/2 cup]  (125 ml.)
Milk – [3/4 cup]  (190 ml.)
Eggs (large) – [2]
Peaches – [2 cups]  (500 ml.)
Pecan nuts – [1/4 cup]  (65 ml.)
Lemon Zest – [2 teaspoons]  (10 ml.)
Ground Cinnamon  – [1 teaspoon]  (5 ml.)
Grated ginger – [1 teaspoon]  (5 ml.)

Steps:
1- Preheat the oven to 400F (200C).
2- Make sure the butter is soft (room temperature).
3- Peel and cut peaches into small cubes, zest the lemon, chop the pecans. Set aside.
4- Grate the ginger. set aside separately.
5- In a bowl, beat eggs, add milk and oatmeal. Let stand 5 minutes.
6- In a large bowl sift together flour, brown sugar, baking powder, salt and cinnamon.
7- Add butter and mix gently to distribute the butter.
8- Pour the  oats/milk/eggs/ and the grated ginger. Mix gently.
9- Stir in the pecans, peaches and lemon zest.
10- Pour in the muffin cups.
11- Bake about 25 minutes.