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Strawberry Muffins

Strawberry Muffins.

Strawberry Muffins recipe!

Ingredients:

  • 3 ½ cups all-purpose flour
  • 1 ½ cups sugar
  • 2 tsp. baking powder
  • 1 tsp. salt
  • 1 tsp. cinnamon
  • 4 eggs, beaten
  • 1 ¼ cups canola or coconut oil
  • 2 ½ cups fresh strawberries, sliced and slightly mashed
  1. Preheat oven to 425◦.
  2. Combine dry ingredients in large mixing bowl.
  3. In small bowl, combine eggs and oil.
  4. Stir strawberries into egg mixture.
  5. Blend in flour mixture until thoroughly combined; but do not over beat.
  6. Spoon into greased muffin tins until nearly full.
  7. Bake at 425◦ for 5 minutes.
  8. Reduce heat to 350◦ and bake an additional 15-19 minutes or until a toothpick inserted in center comes out clean.

Recipe Fresh Strawberry Muffins 11Ú4 cups white whole wheat flour (such as King Arthur brand) 11Ú4 cups all-purpose flour 3Ú4 cup sugar 1Ú4 teaspoon baking soda 2 teaspoons baking powder 1Ú2 teaspoon salt 1 large egg 3Ú4 cup low-fat buttermilk 1Ú2 cup canola oil 1 tablespoon unsweetened natural applesauce 1 tablespoon fresh lemon juice 1 teaspoon fresh finely grated lemon zest 1 teaspoon vanilla extract 1 3Ú4 cups chopped fresh strawberries 11Ú2 tablespoons raw sugar Preheat oven to 400¡F. Arrange oven rack in center position. Coat 12 standard muffin tins with vegetable cooking spray. If using paper baking cups, spray bottom of each paper cup. Set aside.Ê In a large bowl, whisk together both flours, sugar, baking soda, baking powder and salt.Ê In a medium bowl or glass measuring cup, whisk together buttermilk, oil, applesauce, lemon juice, zest and vanilla extract. Make a well in dry ingredients and pour in liquid mixture. Stir with fork, wooden spoon or rubber spatula just until ingredients are barely combined, about 20 strokes. There will still be some unincorporated flour mixture on bottom of bowl. Add strawberries to batter and stir only until ingredients are combined. (Over-mixing will result in tough muffins.) Divide batter between 12 muffin cups. Sprinkle with raw sugar.Ê Bake about 18 to 20 minutes, or until toothpick inserted in center of a muffin comes out clean. Transfer to a wire rack and let cool about 5 minutes before removing from pan.Ê Enjoy warm.Ê *These muffins are quite moist due to the berries and best served the day theyÕre baked. TheyÕre a little more finicky than most muffins when it comes to removing them from the tins to the cooling rack, too. Leftovers can be stored in a loosely covered container, as a tight container will turn the muffin tops soggy due to the berry moisture.Ê Estimated prep time:Ê 15 minutes Cooking time:Ê 20 minutes Servings: 12 muffins Difficulty rating: Easy

INGREDIENTI:

  • 3 e 1/2 bicchieri di farina
  • 1 e 1/2 bicchiere di zucchero
  • 1 bustina di lievito
  • 1 pizzico di sale
  • 2 cucchiaini di cannella
  • 4 uova
  • 1 e 1/4 bicchiere di olio di semi
  • 2 e 1/2 bicchieri di fragole tagliate e leggermente schiacciate

Preriscaldare il forno a 180°c.

Combinate tutti gli ingredienti secchi. In un altra ciotola combinate uova e olio e poi aggiungete le fragole. Aggiungete gli ingredienti secchi e mescolate ma non troppo, solo fino a quando sono combinati.

Riempite i pirottini e infornate per circa 20 minuti o fino a quando lo stuzzica dente esce pulito.

Strawberry-Banana-Muffins-II-14

 

 

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Chocolate Peanut Butter Muffins

Chocolate Peanut Butter Muffins.

Chocolate Peanut Butter Muffins… recipe:

  • 2 Tbsp butter, softened
  • ¾ cup sugar
  • 1 egg
  • 1 egg white
  • ½ cup plus 2 Tbsp low-fat buttermilk
  • ⅓ cup water
  • 1 Tbsp white vinegar
  • 2 tsp vanilla extract
  • 1 & ½ cups all-purpose flour
  • ¼ cup of cocoa
  • 1 tsp baking soda
  • ½ tsp salt
  • ⅓ cup miniature chocolate chips
  • About ½ cup creamy peanut butter, softened to an almost melted consistency

 

Instructions
  1. Preheat oven to 375 degrees F. Liberally grease a standard muffin tin with cooking spray. Set aside.
  2. In a large bowl, combine the butter and sugar until it resembles soft, wet crumbles. Add in the egg, then egg white, whisking after each addition.
  3. Beat in the buttermilk, water, vinegar and vanilla until just combined. Lastly, add the flour, cocoa, baking soda and salt until moistened. Stir in the chocolate chips.
  4. Evenly portion the batter among the muffin cups, about ¾ths of the way full. Bake for approx. 13-15 minutes or until a toothpick inserted near the center comes out clean or with moist crumbs;
  5. Cool for a few minutes in the pan before gently transferring them to a wire rack. Drizzle the tops of the muffins evenly with the peanut butter.

IMG_2373

Ingredienti:

  • 2 cucchiai di burro morbido
  • 3/4 bicchiere di zucchero
  • 1 uovo
  • 1 albume
  • 1/2 bicchiere + 2 cucchiai di latticello
  • 1/3 bicchiere di acqua
  • 1 cucchiaio di aceto bianco
  • 1 fialetta di vaniglia
  • 1 bicchiere e 1/2 di farine
  • 1/4 cup of cocoa
  • 2 cucchiaini di bicarbonato di sodio
  • 1/2 cucchiaino di sale
  • 1/3 bicchiere di gocce di cioccolato
  • 1/2 bicchiere di burro di arachidi

Preriscaldate il forno a 180°c. Lineate una teglia per i muffin con pirottini di carta.

In una grande ciotola, unire il burro e lo zucchero e lavorate fino a che non assomiglia a briciole umide morbide. Aggiungere l’uovo, poi il bianco d’uovo, mescolando dopo ogni aggiunta. Frullare il composto velocemente fino a quando è chiaro e spumoso.

Aggiungete il latticello, acqua, aceto e la vaniglia senza lavorarlo troppo.  Infine, aggiungere la farina, il cacao, il bicarbonato e il sale. Incorporate le gocce di cioccolato.

Distribuite l’impasto nelle forme ed infornate per circa 15 minuti o quando lo stuzzica denti esce pulito.

Lasciate raffreddare e poi sciogliete leggermente il burro di arachidi e decorate i muffin!

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Gingerbread Muffins

Gingerbread Muffins

Gingerbread Muffins… the recipe!

Ingredients:

2 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon baking powder
1 teaspoon cinnamon
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon salt
1/8 teaspoon ground cloves
2/3 cup loosely packed brown sugar
1 large egg
1/2 cup molasses
1/3 cup maple syrup
2 teaspoons vanilla extract
1/2 cup melted butter
2/3 cup milk
sugar for topping

Preheat the oven to 350 degrees F. Line a muffin tin with liners. In a bowl, whisk together the flour, ginger, baking powder, cinnamon, nutmeg, salt and cloves. Set aside.

In a larger bowl, whisk together the brown sugar and egg. Once combined, whisk in the molasses, maple syrup and vanilla extract. Whisk in the melted butter until fully combined. Stir in the dry ingredients until just combined – do not overmix! Before the dry ingredients are fully incorporated, stir in the milk until you have a smooth batter.

Add the batter to the muffin cups, filling them up about 3/4 of the way full. Top each with a generous sprinkle of raw sugar. Bake for 18 to 20 minutes.

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Gingerbread muffins… la ricetta:

INGREDIENTI

2 bicchieri di farina

4 cucchiaini di zenzero

1/2 bustina di lievito

2 cucchiaini di cannella

1/2 cucchiaino di noce moscata

1 pizzico di sale

2/3 bicchiere di zucchero di canna

1 uovo

1/2 bicchiere di miele

1/3 bicchiere di sciroppo d’acero

1 fialetta di aroma di vaniglia

1/2 bicchiere di burro fuso

2/3 bicchiere di latte

zucchero per decorare

 

Preriscaldate il forno a 180°c. Unite tutti gli ingredienti secchi tranne lo zucchero di canna. A parte montate lo zucchero di canna con l’uovo. Aggiungete poi il miele, sciroppo e vaniglia. Aggiungete poi il burro e continuate a montare.

Aggiungete gli ingredienti secchi e mescolate solo fino al punto in cui sono incorporate, non lavorate troppo! Prima che sia tutto ben incorporato aggiungete il latte per far amalgamare bene il tutto.

Riempite le forme per i muffin fino a 3/4, coprite con zucchero ed infornate per circa 20 minuti.

 

di worldoftemptations -

Blackberry Muffins

Blackberry Muffins.

Blackberry Muffins are a delicious alternative to blueberry ones!

Ingredients:

  • 2½ cups all-purpose flour
  • 1 tbsp. baking powder
  • ½ tsp. baking soda
  • ½ tsp. salt
  • 2 large eggs
  • 1 cup sour cream
  • 1 tsp. milk
  • 1 cup sugar
  • 8 tbsp. unsalted butter, melted and still warm
  • 1 tsp. vanilla extract
  • 1½ cups blackberries

1. Position rack in center of oven and preheat to 400°F. Grease 18 muffin tins or line with paper muffin cups.

2. Whisk together the flour, baking powder, baking soda, and salt in a large bowl.

3. In a separate bowl, whisk together eggs, sour cream, milk, sugar, butter and vanilla.

4. Add the wet mixture to the dry mixture and mix together with a few light strokes, just until the dry ingredients are moistened. Add the berries. Do not overmix, the batter should not be completely smooth.

5. Divide the batter evenly among the muffin tins. Bake until a toothpick inserted into the middle of 1 or 2 of the muffins comes out clean, 17-20 minutes (or longer). Let cool for 2 to 3 minutes before removing from the pan.

blackberry-muffins-5

INGREDIENTI

  • 2 bicchieri e 1/2 di farina
  • 1 bustina di lievito
  • 1 cucchiaino di bicarbonato
  • 1 pizzico di sale
  • 2 uova
  • 1 bicchiere di panna acida
  • 2 cucchiaini di latte
  • 1 bicchiere di zucchero
  • 8 cucchiai di burro fuso
  • 1 fialetta di vaniglia
  • 1 bicchiere e 1/2 di more

Preriscaldate il forno a 200°c e imburrate le teglie da muffin o riempitele di pirottini.

In una ciotola mescolate tutti gli ingredienti secchi.

In un’altra combinate uova, panna acida, latte zucchero, burro e vaniglia.

Aggiungete questo impasto a quello degli ingredienti secchi ed infine aggiungete le more.

Infornate per circa 20 minuti e lasciate raffreddare qualche minuto prima di rimuoverli dalla teglia.

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di worldoftemptations -

Cherry Chocolate Chip Muffins

Cherry Chocolate Chip Muffins.

Cherry Chocolate Chip Muffins are a summer twist to a classic chocolate chip muffin!

INGREDIENTS

  • 2 cups all-purpose flour
  • 1 tbsp baking powder
  • ¼ tsp salt
  • 1 large egg
  • ½ cup sugar
  • ¼ cup honey
  • 4 tbsp melted unsalted butter
  • 1 & ¼ cups low-fat sour cream
  • 2 tsp vanilla
  • 1 cup fresh or frozen cherries, diced small
  • ½ cup mini chocolate chips
  1. Preheat oven to 425°F and butter a 12 cup muffin tray.
  2. In a large bowl, whisk together the flour, baking powder and salt, set aside.
  3. In a medium bowl, whisk together the egg, sugar and honey. Whisk in the melted butter, blend well. Then mix in the sour cream and vanilla.
  4. Toss the cherries and chocolate chips in the dry ingredients. Slowly add the wet ingredients to the dry. Gently fold together until JUST combined.
  5. Divide the batter into the 12 muffin cups and bake at 425°F for 5 minutes, then turn the oven heat down to 350°F and bake for another 20 minutes or until golden around the edges. Enjoy warm.

 

Healthy-chocolate-chip-muffins

INGREDIENTI

  • 2 bicchieri di farina
  • 1 bustina di lievito
  • 1 pizzico di sale
  • 1 uovo
  • 1/2 bicchiere di zucchero
  • 1/4 bicchiere di miele
  • 4 cucchiai di burro sciolto
  • 1 bicchiere e 1/4 di yogurt bianco amaro
  • 1 fialetta di vaniglia
  • 1 bicchiere di ciliegie
  • 1/2 bicchiere di gocce di cioccolato

Preriscaldate il forno a 220°c ed imburrate ed infarinate una teglia per muffin.

In una ciotola mescolate farina, lievito e sale.

A parte lavorate uova, miele e zucchero. Aggiungete poi il burro fuso e mescolate bene. Poi aggiungete lo yogurt e la vaniglia.

Aggiungete le ciliegie e le gocce di cioccolato nel composto di farina e poi in questo aggiungete il composto bagnato ed amalgamate tutto ma non troppo.

Infornate per 5 minuti, poi abbassate la temperatura a 180°c e lasciate per circa 20 minuti.

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Chocolate Muffins

Chocolate Muffins.

Chocolate Muffins are a classic that everyone should know how to make!

Here is a very good recipe.

Ingredients

  • ¾ cup buttermilk
  • 100g dark chocolate chips
  • 2 eggs
  • ¾ cup sugar
  • 6 tablespoons olive oil
  • 1 teaspoon vanilla powder
  • 1 cup and 2 tablespoons all purpose flour
  • ½ teaspoon salt
  • 1 teaspoon baking powder
  • ⅓ cup unsweetened cocoa powder
  • 1 tablespoon chocolate chips, for topping
  • 1 tablespoon coarse sugar, for topping
  1. Preheat oven to 180C.
  2. Melt chocolate chips in double boiler and wait it until it reaches room temperature
  3. Whisk eggs and sugar until creamy.
  4. Add in olive oil and vanilla powder. Mix well.
  5. Mix flour, salt, cocoa powder and baking powder in a seperate bowl and sift half of it into the egg mixture gradually. Stir with a spatula.
  6. Pour in the buttermilk and mix until combined.
  7. Stir in the remaining flour mixture gradually.
  8. Fold in melted chocolate.
  9. Share the batter into 17 muffin liners and top with chocolate chips.
  10. Bake for 20 minutes or until an inserted toothpick comes out clean.
  11. Cool them on a wire rack and sprinkle coarse sugar on each when they completely cooled.

 

images

INGREDIENTI

  • 3/4 bicchiere di buttermilk
  • 100 gr di gocce di cioccolato fondente
  • 2 uova
  • 3/4 bicchiere di zucchero
  • 6 cucchiai di olio di oliva
  • 1 fialetta di vaniglia
  • 1 bicchiere e 2 cucchiai di farina
  • 1 cucchiaino di sale
  • 1/2 bustina di lievito
  • 1/3 bicchiere di cacao amaro
  • 1 cucchiai di gocce di cioccolato per decorare
  • un cucchiaio di zucchero grosso per decorare

Preriscaldate il forno a 180°c.

Sciogliete le gocce di cioccolato e fate raffreddare a temperatura ambiente.

A parte con una frusta lavorate uova e zucchero fino a diventare cremosi.

Aggiungete l’olio e vaniglia e mescolate bene.

A parte mescolate gli ingredienti secchi e aggiungete metà al composto di uova e combinate bene. Aggiungete il buttermilk ed amalgamate bene, e poi il resto degli ingredienti secchi.

Aggiungete a questo punto il cioccolato sciolto e mescolate.

Dividete il composto nei pirottini e decorate con altre gocce di cioccolato.

Infornate per 20 minuti e poi quando raffreddati decorate con un pò di zucchero!

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Honey pear muffins

Honey pear muffins… try them out!

Muffin miele e pera!

 

2 cups of flour

1/2 cup granulated sugar
3 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 cup buttermilk, room temperature
1/4 cup butter, melted and slightly cooled
1/4 cup honey
1 large egg
1 teaspoon vanilla extract
1 cup diced pears

 

1. Preheat oven to 375 degrees F. Line muffin pans with paper liners or coat with cooking spray. Set aside.

2. In a large bowl, whisk together flours, sugar, baking powder, salt, cinnamon, ginger, and nutmeg. Set aside.

3. In a small bowl, whisk together buttermilk, butter, honey, egg, and vanilla. Pour the liquid mixture over the dry ingredients and stir until flour disappears. Gently stir in the pears.

4. Fill muffin cups 3/4 of the way full. Sprinkle each with turbinado sugar and bake for 18-20 minutes or until a toothpick stuck in the middle comes out clean. Let cool for 5 minutes. Serve warm.

 

27101_pear_muffins

 

 

 

 

 

 

 

 

Ingredienti:

2 bicchieri di farina

1 bustina di lievito

1/2 bicchiere di zucchero

1/2 cucchiaino di sale

2 cucchiaini di cannella

1 cucchiaino di zenzero

1 /2 cucchiaino di noce moscata

1 bicchiere di buttermilk

1/4 bicchiere di burro fuso

1/4 bicchiere di miele

1 uovo

1 fialetta di vaniglia

1 bicchiere di pere a dadini

Riscaldare il forno a 180°c.

Mescolare tutti gli ingredienti secchi e mettere da parte.

Separatamente mescolate insieme tutti gli altri ingredienti e aggiungeteli agli ingredienti secchi. Amalgamate il tutto e aggiungete le pere.

Infornate per circa 20 minuti.

 

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Apple muffins – Muffin di mele

Apple muffins:

  • 200g plain flour
  • 100g caster sugar
  • 50g soft brown sugar
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 90ml skimmed or semi-skimmed milk
  • 80ml vegetable oil
  • 1 large egg, beaten
  • 5 drops vanilla extrect
  • 2 large apples – peeled, cored and chopped
  • icing sugar
  1. Preheat oven to 200 C / Gas 6 and add paper cases to a muffin tray.
  2. Measure out flour, sugars, baking powder and salt in a large mixing bowl. Add milk, oil, egg and vanilla. Stir until just combined (mixture will be lumpy).
  3. Gently fold in chopped apples and spoon mixture in muffin cups. Add a sprinkle of icing sugar on top of each.
  4. Bake for 20 minutes or until golden brown on top, and enjoy!
 
Muffin di mele:
  • 200 gr farina
  • 100 gr zucchero
  • 50 gr zucchero di canna
  • 1 bustina di lievito
  • 1 cucchiaino di sale
  • 90 ml latte
  • 80 ml olio vegetale
  • 1 uovo sbattuto
  • 1/2 fialetta di vaniglia o 5 gocce
  • 2 mele sbucciate e tagliate a cubetti

Riscaldate il forno a 200°c.  Mescolate tutti gli ingredienti secchi. Poi aggiungete latte, olio,vaniglia e uovo. Mescolate fin quando tutto incorporato. Aggiungete le mele, mettete nelle pirottine e infornate per 20 min.

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Banana crumb muffins – muffin banana sbriciolosa

Ingredienti:

  • 200 gr farina
  • 2 cucchiaini di bicarbonato
  • 2 cucchiaini di lievito
  • 1 cucchiaino di sale
  • 3 banane schiacciate
  • 150 gr zucchero
  • 1 uovo leggermente sbattuto
  • 75 gr burro sciolto

Per la copertura:

  • 75 gr zucchero di canna
  • 2 cucchiai farina
  • un po di cannella
  • 1 cucchiaio di burro

Riscaldate il forno a 190°c. Mescolate farina,bicarbonato,lievito,e sale. In un altra ciotola lavorate banane,zucchero,uovo e burro.Aggiungere l’impasto di banane alla farina, incorporate bene. Mettete l’impasto nelle pirottine. In una ciotolina mescolate zucchero di canna, 2 cucchiai di farina e cannella. Aggiungeteci il cucchiaio di burro e girate fino a quando diventa “sbriciolosa”. Mettere delle briciole sui muffin.
Infornate per circa 20 minuti.

 

 

 

 

Serves: 10 

 

  • Muffins
  • 200g (7oz) plain flour
  • 1 teaspoon bicarbonate of soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3 bananas, mashed
  • 150g (5oz) caster sugar
  • 1 egg, lightly beaten
  • 75g (3oz) butter, melted
  • Crumb Topping
  • 75g (3oz) brown sugar
  • 2 tablespoons plain flour
  • 1/8 teaspoon ground cinnamon
  • 1 tablespoon butter
  1. Preheat the oven to 190 degrees C (gas mark 5). Line a tray with large bun cases.
  2. In a large bowl, mix together 200g flour, bicarbonate of soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon mixture into paper cases.
  3. In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Rub in 1 tablespoon butter until mixture resembles coarse crumbs. Sprinkle topping over muffins.
  4. Bake in the preheated oven for 18 to 20 minutes, until a skewer inserted into centre of a muffin comes out clean. Cool before serving.