Pic-Nic Archive

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.