The Orange and Poppy Seed Muffins Recipe is a scrumptious muffins have a zingy, fresh orange taste and the poppy seeds add a slight crunch to the texture. Makes: 10
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| Orange and Poppy Seed Muffins Recipe |
2 large oranges
2¼ cups (275 g) selfrising flour
½ tsp baking soda
½ tsp salt
½ cup (100 g) sugar
2 tbsp poppy seeds (optional)
1 large egg (beaten)
3 fl oz (90 ml) sunflower oil
Orange icing:
¾ cup (75 g) confectioners’ sugar
2 tsp grated orange zest*
2–3 tsp orange juice (*use the zest from the oranges used in the main recipe)
Cream Cheese Frosting 2 Recipe is Very Yummy for and Wonderdful type of dessert. It makes enough to frost two 9" cakes, sides and all! The flavour is delicious and the consistency is perfect.
Ingredients:
1/2 cup butter, softened
1 teaspoon vanilla extract
2 cups sifted confectioners' sugar
2 (8 ounce) packages cream cheese, softened
Method:
In a medium bowl, cream together the cream cheese and butter until creamy.
Mix in the vanilla, then gradually stir in the confectioners' sugar. Store in the refrigerator after use.
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| Cream Cheese Frosting 2 Recipe |
Easy Morning Glory Muffins Recipe is easy and tasty muffins are a glorious way to start any day. They combine the great taste and chewy texture of carrots with the wonderful flavors of apple, raisins, coconut, walnuts, and cinnamon.
Ingredients:
1 cup vegetable oil
1 apple peeled, cored and shredded
1 1/4 cups white sugar
1/2 cup raisins
1/2 cup chopped walnuts
1/2 cup unsweetened flaked coconut
1/4 teaspoon salt
2 teaspoons baking soda
2 cups shredded carrots
2 cups all-purpose flour
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
3 eggs
Method:
Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
In a large bowl, mix together flour, sugar, baking soda, cinnamon, and salt.
Stir in the carrot, raisins, nuts, coconut, and apple.
In a separate bowl, beat together eggs, oil, and vanilla.
Stir egg mixture into the carrot/flour mixture, just until moistened. Scoop batter into prepared muffin cups.
Bake in preheated oven for 20 minutes, until a toothpick inserted into center of a muffin comes out clean.
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| Easy Morning Glory Muffins Recipe |
Classic Bran Muffins Recipe is a delicious source of fiber! My family have them almost every morning. You may substitute dates for the raisins if you wish.
Ingredients:
1 egg
1 cup buttermilk
1 teaspoon baking soda
1 cup all-purpose flour
1 teaspoon baking powder
1 1/2 cups wheat bran
1/2 cup raisins
1/2 teaspoon salt
1/2 teaspoon vanilla extract
1/3 cup vegetable oil
2/3 cup brown sugar
Method:
Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or line with paper muffin liners.
Mix together wheat bran and buttermilk; let stand for 10 minutes.
Beat together oil, egg, sugar and vanilla and add to buttermilk/bran mixture. Sift together flour, baking soda, baking powder and salt.
Stir flour mixture into buttermilk mixture, until just blended. Fold in raisins and spoon batter into prepared muffin tins.
Bake for 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Cool and enjoy.
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| Classic Bran Muffins Recipe |
Blueberry Muffins II Recipe are extremely delicious. A few things you have to remember. As another reviewer said, these muffins have the tendency to stick and be a disaster.
Ingredients:
2 eggs
2 cups all-purpose flour
2 teaspoons baking powder
2 1/2 cups fresh blueberries
1/2 cup butter
1/2 teaspoon salt
1/4 cup milk
1/4 cup white sugar
1 1/4 cups white sugar
Method:
Preheat oven to 375 degrees F (190 degrees C). Grease and flour muffin pans or use paper liners.
In a large bowl, cream butter and 1 1/4 cup sugar until light and fluffy. Add eggs one at a time and mix in.
Mix flour, baking powder and salt. Add flour mixture, alternating with milk.
Mash 1/2 cup berries and stir into batter. Fold in remaining berries.
Fill muffin cups and sprinkle with the remaining 1/4 cup of sugar.
Bake at 375 degrees F (190 degrees C) for 30 minutes.
Remove from oven and wait 20 minutes to remove from pans.
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| Blueberry Muffins II Recipe |
Best Ever Banana Muffins Recipe are so good. The brown sugar on top makes them sweeter but overall my family and I enjoyed them very much.
Ingredients:
1 large Egg
1 teaspoonBaking soda
1 teaspoonBaking Powder
3 largeBananas
1/2 teaspoonSalt
1/3 cupButter; melted
3/4 cupSugar
1 1/2 cupAll purpose flour
Method:
Preheat oven to 375F 190C Gas Mark 5
Mash bananas. Add sugar and slightly beaten egg and mix well. Add the melted butter.
Make a well in the middle and add the dry ingredients. Bake for 20 min.
I also remember my mother used to add brown sugar to the tops of the muffins before baking.
This made them crunchy on top, but I haven't tried it myself.
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| Best Ever Banana Muffins Recipe |
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| Best Ever Banana Muffins Recipe |
Basic Corn Muffins Recipe its a Wonderful. Moist and just the right amount of sweet. Just as good the next day as hot out of the oven.
Ingredients:
1 cup milk
1 egg, beaten
1 cup cornmeal
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup white sugar
1/4 cup canola oil
Add any ingredients (optional)
Method:
Preheat oven to 400 degrees F (200 degrees C).
Grease muffin pan or line with paper muffin liners.
In a large bowl, mix together corn meal, flour, sugar, baking powder and salt. Add egg, oil and milk; stir gently to combine.
Spoon batter into prepared muffin cups.
Bake at 400 degrees F (200 degrees C) for 15 to 20 minutes, or until a toothpick inserted into a muffin comes out clean.
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| Basic Corn Muffins Recipe |
Morning Muffins Recipe It like to grab one of these muffins with coffee on days when I get a late start to work. It’s a quick breakfast-in-hand. From Sandy Szerensci Masontown, Pennsylvania
1/4 cup butter, softened
1/2 cup packed brown sugar
2 eggs
1 cup (8 ounces) sour cream
1 cup shredded carrots
1/2 cup flaked coconut
1/2 cup raisins
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 cup chopped nuts
Method:
In a small mixing bowl, cream butter and brown sugar. Add eggs and sour cream; beat well. Stir in the carrots, coconut and raisins.
Combine the flour, baking soda and cinnamon; stir into creamed mixture just until moistened. Fold in nuts.
Fill greased or paper-lined muffin cups three-fourths full. Bake at 375° for 20-25 minutes or until a toothpick comes out clean.
Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 1 dozen.
1/4 cup butter, softened
1/2 cup packed brown sugar
2 eggs
1 cup (8 ounces) sour cream
1 cup shredded carrots
1/2 cup flaked coconut
1/2 cup raisins
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 cup chopped nuts
Method:
In a small mixing bowl, cream butter and brown sugar. Add eggs and sour cream; beat well. Stir in the carrots, coconut and raisins.
Combine the flour, baking soda and cinnamon; stir into creamed mixture just until moistened. Fold in nuts.
Fill greased or paper-lined muffin cups three-fourths full. Bake at 375° for 20-25 minutes or until a toothpick comes out clean.
Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 1 dozen.
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| Morning Muffins Recipe |
Easter Muffins Recipe When you’re celebrating Easter with a gluten- or dairy-intolerant muffin-eater, this is the recipe lo choose. Inspired b’ the fruity marzipan simnel cake, these little muffins look cuter than cute topped off with hab’ chick yellow frosting and pastel-coloured eggs. Be sure to check the ingredients on ‘our pastel-coloured eggs and marzipan to make sure they don’t contain any dairy or gluten.
Make 12
Ingredients:
200 g 7 oz 1 1/3 cups potato flour
100 g/3 1/2 oz/1 1/3 cups rice flour
1 tbsp cornflour
1 tbsp gluten-free baking powder
100 g/3 1/2 oz scant 1/2 cup caster
sugar
100 g/3½oz/ 2/3cup raisins or
sultanas
2 tbsp candied peel
1 egg. beaten
175 ml,6 fl oz/ 3/4 cup soya milk
6 tbsp sunilower oil
100 g/3 1/2 oz gluten-free
marzipan. finely grated
flnely grated zest of I lemon
To drcorate:
200 g/7 oz/ 1 3/4 cup icing sugar. sifted
2 tbsp lemon juice
Yellow food Colouring
pastel-coloured mini eggs
Method:
Preheat the oven to 200°C 400°F/Gas 6. Grease or line a 12-hole nuffin pan.
Combine the flours. baking powder and caster sugar and sift Into a large bowl. then add the raisins or sultanas and candied Peel.
In a separate bowl or jug. combine the egg. milk and oil. then stir In the marzipan and lemon zest.
Pour into the dry ingredients and stir together until just combined, then spoon large dollops of the mixture Into the prepared muilin pan.
Bake for about 20 minutes until risen and golden. Leave to cool In the pan for a few minutes. then transfer to a wire rack to cool
To decorate:
mix the icing sugar and lemon juice until smooth. then add a lew drops of food colouring to make a pale yellow frosting. Spoon on top of the cakes and top with mini
Make 12
Ingredients:
200 g 7 oz 1 1/3 cups potato flour
100 g/3 1/2 oz/1 1/3 cups rice flour
1 tbsp cornflour
1 tbsp gluten-free baking powder
100 g/3 1/2 oz scant 1/2 cup caster
sugar
100 g/3½oz/ 2/3cup raisins or
sultanas
2 tbsp candied peel
1 egg. beaten
175 ml,6 fl oz/ 3/4 cup soya milk
6 tbsp sunilower oil
100 g/3 1/2 oz gluten-free
marzipan. finely grated
flnely grated zest of I lemon
To drcorate:
200 g/7 oz/ 1 3/4 cup icing sugar. sifted
2 tbsp lemon juice
Yellow food Colouring
pastel-coloured mini eggs
Method:
Preheat the oven to 200°C 400°F/Gas 6. Grease or line a 12-hole nuffin pan.
Combine the flours. baking powder and caster sugar and sift Into a large bowl. then add the raisins or sultanas and candied Peel.
In a separate bowl or jug. combine the egg. milk and oil. then stir In the marzipan and lemon zest.
Pour into the dry ingredients and stir together until just combined, then spoon large dollops of the mixture Into the prepared muilin pan.
Bake for about 20 minutes until risen and golden. Leave to cool In the pan for a few minutes. then transfer to a wire rack to cool
To decorate:
mix the icing sugar and lemon juice until smooth. then add a lew drops of food colouring to make a pale yellow frosting. Spoon on top of the cakes and top with mini
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| Easter Muffins Recipe |
Spring Flower Favourites Muffins Recipe Bake the creamy. lemony muffins scented with cardamom just because It’s spring and the sun’s shining. Or. if you’re the caring. sharing type. why not whip up a batch for mum on Mother’s Day?
Make 12
Ingredients:
300 g/10 oz/2 cups plain flour
1 tbsp baking powder
150 g/5 oz/ 2/3 cup caster sugar
1 egg. beaten
225 ml/8 fl oz scant 1 cup milk
grated zest of 1 lemon
seeds from 6 cardamom pods.
crushed
85 g/3 oz butter, melted
sugar spring flowers, to decorate
For the frosting:
150 g/5 oz mascarpone
3 tbsp icing sugar. sifted
1 1/2 tsp lemon Juice
yellow food colouring
Method:
Preheat the oven to 200°C/400° F/Gas 6. Grease or line a 12-hole muffin pan.
Combine the flour, baking powder and caster sugar and sift Into a large bowl.
In a separate bowl or Jug. combine the egg and milk, then stir in the lemon zest, cardamom seeds and butter.
Pour into the dry Ingredients and stir together until just combined, then spoon large dollops of the mixture Into the prepared muffin pan.
Bake for 20 mInutes until risen and golden. Leave to cool In the pan for a few minutes, then transfer to a wire rack to cool.
To decorate:
beat together the mascarpone. Icing sugar and lemon juice until smooth and creamy, then add a few drops of yellow colouring to make a pretty buttercup yellow.
Swirl on top of the muffins and decorate with sugar spring flowers.
Make 12
Ingredients:
300 g/10 oz/2 cups plain flour
1 tbsp baking powder
150 g/5 oz/ 2/3 cup caster sugar
1 egg. beaten
225 ml/8 fl oz scant 1 cup milk
grated zest of 1 lemon
seeds from 6 cardamom pods.
crushed
85 g/3 oz butter, melted
sugar spring flowers, to decorate
For the frosting:
150 g/5 oz mascarpone
3 tbsp icing sugar. sifted
1 1/2 tsp lemon Juice
yellow food colouring
Method:
Preheat the oven to 200°C/400° F/Gas 6. Grease or line a 12-hole muffin pan.
Combine the flour, baking powder and caster sugar and sift Into a large bowl.
In a separate bowl or Jug. combine the egg and milk, then stir in the lemon zest, cardamom seeds and butter.
Pour into the dry Ingredients and stir together until just combined, then spoon large dollops of the mixture Into the prepared muffin pan.
Bake for 20 mInutes until risen and golden. Leave to cool In the pan for a few minutes, then transfer to a wire rack to cool.
To decorate:
beat together the mascarpone. Icing sugar and lemon juice until smooth and creamy, then add a few drops of yellow colouring to make a pretty buttercup yellow.
Swirl on top of the muffins and decorate with sugar spring flowers.
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| Spring Flower Favourites Muffins Recipe |
Summer Berry Fruities Muffins Recipe Go on and indulge yourself with all that glorious summer fruit. Take your pick from what’s in season - whether it’s a simple combination such as strawberry and blueberry. or a full-on summer extravanganza with strawberries, raspberries. redcurrants, blueberries and cherries! I’ve suggested topping these golden treats with an indulgent cream cheese frosting but they’re just as good served plain.
Make 12
Ingredients:
175 g/6 oz/1 2/3 cup summer berries,
such as strawberries. blueberries, raspberries and flour pitted cherries
300 g/10 oz/2 cups self-raising flour
1 tsp baking powder
150 g/5 oz/ 2/3 cup caster sugar
100 ml/3 ½ 11 oz/scant ½ cup plain yogurt
125 ml/4 11 oz/½cup milk
1 egg. lightly beaten
1 tsp vanilla essence
125 g/ 4 1/2 oz butter. melted
For the frosting:
150 g/5 oz cream cheese
50 g/1 3/4 oz 1/3 cup Icing sugar
2 tsp lemon juice
fresh summer berries, to decorate
Method:
Preheat the oven to 200°C/400°F/Gas 6. Line a 12-hole muffin pan with paper cases. Cut larger berries, such as strawberries. Into blueberry-sized pieces.
Combine the flour, baking powder and caster sugar and sift together Into a large bowl. then scatter about three-quarters of the berries on top.
In a separate bowl or jug. stir together the yogurt. milk, egg. vanilla and butter, then pour into the dry Ingredients and stir roughly until just combined. Spoon dollops of the mixture Into the muffin cases and sprinkle the remaining berries on top. pressing down slightly.
Bake for about 20 minutes until risen and golden. Leave to cool in the pan for a few minutes. then transièr to a wire rack to cool completely.
To decorate, beat together the cream cheese, Icing sugar and lemon juice and swirl on top of the muffins, then top with fresh berries.
Make 12
Ingredients:
175 g/6 oz/1 2/3 cup summer berries,
such as strawberries. blueberries, raspberries and flour pitted cherries
300 g/10 oz/2 cups self-raising flour
1 tsp baking powder
150 g/5 oz/ 2/3 cup caster sugar
100 ml/3 ½ 11 oz/scant ½ cup plain yogurt
125 ml/4 11 oz/½cup milk
1 egg. lightly beaten
1 tsp vanilla essence
125 g/ 4 1/2 oz butter. melted
For the frosting:
150 g/5 oz cream cheese
50 g/1 3/4 oz 1/3 cup Icing sugar
2 tsp lemon juice
fresh summer berries, to decorate
Method:
Preheat the oven to 200°C/400°F/Gas 6. Line a 12-hole muffin pan with paper cases. Cut larger berries, such as strawberries. Into blueberry-sized pieces.
Combine the flour, baking powder and caster sugar and sift together Into a large bowl. then scatter about three-quarters of the berries on top.
In a separate bowl or jug. stir together the yogurt. milk, egg. vanilla and butter, then pour into the dry Ingredients and stir roughly until just combined. Spoon dollops of the mixture Into the muffin cases and sprinkle the remaining berries on top. pressing down slightly.
Bake for about 20 minutes until risen and golden. Leave to cool in the pan for a few minutes. then transièr to a wire rack to cool completely.
To decorate, beat together the cream cheese, Icing sugar and lemon juice and swirl on top of the muffins, then top with fresh berries.
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| Summer Berry Fruities Muffins Recipe |
Redcurrant Love Hearts Muffins Recipe With a swirled cheesecake topping on these muffins. they're hard to resist. So go on bake up a batch the love of your life and wow them with your baking skills! After all, how could they resist you after that...?
Make 12
Ingredients:
300 g/10 oz/2 cups self-raising
flour
1 sp baking povder
150 g/5 oz’2 cup caster sugar
100 3 ½ oz redeurrants. plus extra to decorate
225 ml/8 fl oz/scant 1 cup milk
1 egg. beaten
85 g/3 oz butter. melted
1 tsp vanilla essence
For the filling:
150 g/5 oz cream cheese
150 g/5 oz/ 2/3 cup caster sugar
1 egg. beaten
1/4 tsp vanilla essence
Method:
Preheat the oven to 200°C/400°F/Gas 6. Line a 12-hole heart-shaped muffin pan with heart-shaped papers.
First make the filling. Beat together the cream cheese and sugar until cream, then beat in the egg and vanilla until
smooth and creamy. Set aside.
To make the muffins, combine the hour. baking powder and sugar and sift together into a large bowl. Strip the currants from their stems and add the fruit to the flour. In a separate bowl or jug. combine the milk. egg. butter and vanilla. then pour over the dry ingredients.
Gently stir together until just combined, then spoon big dollops of the mixture into the paper cases. Top each one with a dollop of the cream cheese mixture. swirling ¡tinto the muffin mixture.
Bake for about 20 minutes until risen and golden. Leave to cool In the pan for a few minutes. then transfer to a wire rack to cool.
To serve, top each muffin with a sprig of redcurrants.
Make 12
Ingredients:
300 g/10 oz/2 cups self-raising
flour
1 sp baking povder
150 g/5 oz’2 cup caster sugar
100 3 ½ oz redeurrants. plus extra to decorate
225 ml/8 fl oz/scant 1 cup milk
1 egg. beaten
85 g/3 oz butter. melted
1 tsp vanilla essence
For the filling:
150 g/5 oz cream cheese
150 g/5 oz/ 2/3 cup caster sugar
1 egg. beaten
1/4 tsp vanilla essence
Method:
Preheat the oven to 200°C/400°F/Gas 6. Line a 12-hole heart-shaped muffin pan with heart-shaped papers.
First make the filling. Beat together the cream cheese and sugar until cream, then beat in the egg and vanilla until
smooth and creamy. Set aside.
To make the muffins, combine the hour. baking powder and sugar and sift together into a large bowl. Strip the currants from their stems and add the fruit to the flour. In a separate bowl or jug. combine the milk. egg. butter and vanilla. then pour over the dry ingredients.
Gently stir together until just combined, then spoon big dollops of the mixture into the paper cases. Top each one with a dollop of the cream cheese mixture. swirling ¡tinto the muffin mixture.
Bake for about 20 minutes until risen and golden. Leave to cool In the pan for a few minutes. then transfer to a wire rack to cool.
To serve, top each muffin with a sprig of redcurrants.
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| Redcurrant Love Hearts Muffins Recipe |
Halloween Super Scaries Muffins Recipe it irresistibly sweet and spicy muffins. Look out for fake spiders and other nasties In kids’ toy shops and hide a few on the plate to scare anyone else away. leaving you with a big batch of muffins all to yourself.
Make 12
Ingredients:
200 g/7 oz peeled. seeded
but Lernut squash or pumpkin.
Cut into chunks
½ tbsp sunflower oil
300 g/10 oz/2 cups plain flour
I tbsp baking powder
1 tsp ground cinnamon
1 egg. beaten
150 ml/5 fl oz/scant 2/3 cup soured cream
50 ml/1 3/4 fl oz milk
115 g 4 oz/ ½ cup soit brown sugar
60 g/2 oz butter, melted
To decorate:
150 g/5 oz while chocolate
25 g/1 oz dark chocolate
Method:
Preheat the oven to 190°C/375°F/Gas 5. Put the squash In a baking dish, drizzle with the oil, then toss to coat.
Roast for about 35 minutes until tender. Remove from the oven and leave to cool, then mash roughly with a fork.
To make the muffins, preheat the oven to 200°C/400°F/ Gas 6. Grease or line a 12-hole muffin pan.
Combine the flour. baking powder and cinnamon and sift into a large bowl.
In a separate bowl. combine the eg. soured cream, milk. mashed squash. sugar and butter and stir together until vell mixed.
Pour into the dry Íngredtents and stir together until just combined, then Spoon large dollops of the mixture into the prepared muffin pan.
Bake for about 20 mlnules until rísen and golden. Leave to cool in the pan for a few ininules. then transIìr to a wire rack.
To decorate:
melt the white chocolate in a heatproof bowl set over a pan of barely simmering vater, then Spoon on top of the cakes.
Melt the clark chocolate In the same way In a separate bowl. then spoon into a piping bag with a very
narrow nozzle.
Pipe concentric circles on to each cake, then use a skewer to draw a line from the centre to the outside of each cake to make a spider’s web pattern.
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| Halloween Super Scaries Muffins Recipe |
Pecan Pie Muffins Recipe is a wonderful little muffins. The brown sugar makes them taste like pecan pie. nice and elegant.
Ingredients:
1 cup chopped pecans
1 cup packed light brown sugar
2 eggs, beaten
1/2 cup all-purpose flour
2/3 cup butter, softened
Method:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 18 mini muffin cups or line with paper muffin liners.
In a medium bowl, stir together brown sugar, flour and pecans.
In a separate bowl beat the butter and eggs together until smooth, stir into the dry ingredients just until combined.
Spoon the batter into the prepared muffin cups. Cups should be about 2/3 full.
Bake at 350 degrees F (175 degrees C) for 20 to 25 minutes. Cool on wire racks when done.
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| Pecan Pie Muffins Recipe |
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| Pecan Pie Muffins Recipe |
Fabulous Fireworks Muffins Recipe You could go for the tasteful all-sliver sparkler look. but personally It like them covered in butterly over-the-top colouredsparkling balls and stars.
Make 12
Ingredients:
250 g/9 oz/1 2/3 cup self-raising flour
1 tsp baking powder
150 g/5 oz/2/3 cup caster sugar
3 tbsp ground almonds
2 eggs, beaten 175 ml/6 fl oz/ 3/4 cup milk
100 g / 31/2 oz butter, melted
To decorate:
25 g/1 oz butter
1 1/2 tbsp cocoa powder
2 tbsp boiling water
150 g/5 oz/ 1 1/3 cup icing sugar, sifted
Tiny edible silver or coloured shiny balls and stars. for sprinkling
12 mini indoor sparklers
Method:
Machine generated alternative text: Preheat the oven to 200°C/400°FGas 6. Grease or line a 12—hole niullin pan.
Combine the flour. baking powder. sugar and cocoa and sift Into a large bowl. then sprinkle the almonds 1mo the bowl.
In a separate bowl or jug. combine the eggs. milk and butler, then pour into the dry Ingredients. Stir together Until combined. then spoon large dollops of the mixture Into the prepared muffin pan.
Bake for about 20 minutes until risen and firm to the touch. Leave to cool in the pan for a couple ol minutes. then transfer to a wire rack to cool.
To decorate. put the butter in a heatprool bowl sel over a par of simmering water and leave Lo melt. Stir In the cocoa
until smooth, then stir in the boiling waler.
Gradually stir in the iciniZ sugar and stir br about 2 minutes until glossy if very thick. stir in a drop more waler.
Spoon over the muffins, then sprinkle with shiny balls and stars and stick a sparkler In the ‘rnlre of each one.
Make 12
Ingredients:
250 g/9 oz/1 2/3 cup self-raising flour
1 tsp baking powder
150 g/5 oz/2/3 cup caster sugar
3 tbsp ground almonds
2 eggs, beaten 175 ml/6 fl oz/ 3/4 cup milk
100 g / 31/2 oz butter, melted
To decorate:
25 g/1 oz butter
1 1/2 tbsp cocoa powder
2 tbsp boiling water
150 g/5 oz/ 1 1/3 cup icing sugar, sifted
Tiny edible silver or coloured shiny balls and stars. for sprinkling
12 mini indoor sparklers
Method:
Machine generated alternative text: Preheat the oven to 200°C/400°FGas 6. Grease or line a 12—hole niullin pan.
Combine the flour. baking powder. sugar and cocoa and sift Into a large bowl. then sprinkle the almonds 1mo the bowl.
In a separate bowl or jug. combine the eggs. milk and butler, then pour into the dry Ingredients. Stir together Until combined. then spoon large dollops of the mixture Into the prepared muffin pan.
Bake for about 20 minutes until risen and firm to the touch. Leave to cool in the pan for a couple ol minutes. then transfer to a wire rack to cool.
To decorate. put the butter in a heatprool bowl sel over a par of simmering water and leave Lo melt. Stir In the cocoa
until smooth, then stir in the boiling waler.
Gradually stir in the iciniZ sugar and stir br about 2 minutes until glossy if very thick. stir in a drop more waler.
Spoon over the muffins, then sprinkle with shiny balls and stars and stick a sparkler In the ‘rnlre of each one.
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| Fabulous Fireworks Muffins Recipe |
Pear and Cranberry Muffins Recipe Get festive and enjoy a white christmas with snow-topped Christmas muffins. Have everything measured out on Christmas Eve so you can whip them together and throw them in the oven in time for tearing into your stocking full of goodies the nest morning.
Make 12
Ingredients:
Canola oil spray
1/2 cup unbleached all-purpose flour
1/2 cup whole-wheat pastry flour
1/2 cup plus 1 Tbsp. quick-cooking oats, divided
1/2 cup plus 1 Tbsp. firmly packed dark brown sugar, divided
3/4 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1/2 tsp. allspice
1 tsp. ground cinnamon
1/2 cup low fat milk
4 tsp. unsalted butter, melted
1 tsp. vanilla extract
1 large egg, lightly beaten
4 canned pear halves (not in syrup), drained and diced*
1/4 cup dried unsweetened cranberries
1 Tbsp. roasted pumpkin seeds
1 Tbsp. roasted sunflower seeds
Method:
Preheat oven to 400 degrees. Line muffin tin with eight 2-inch cups with paper liners and coat them with cooking spray. Set aside.
In mixing bowl, whisk together flours, 1/2 cup oats, 1/2 cup sugar, baking powder, baking soda, salt, allspice and cinnamon. In another bowl, combine the milk, butter, vanilla and egg.
Pour wet ingredients into dry, mixing just until combined. Stir in the pears and cranberries. Divide batter among muffin cups.
In blender, chop pumpkin and sunflower seeds with remaining oats and sugar until it turns into a fine crumbly topping-like mixture. Sprinkle topping generously over the muffins.
Bake for 15 minutes, or until muffins are golden brown and a straw inserted in center comes out clean. Cool 5 minutes in pan, unmold, and serve muffins warm
Make 12
Ingredients:
Canola oil spray
1/2 cup unbleached all-purpose flour
1/2 cup whole-wheat pastry flour
1/2 cup plus 1 Tbsp. quick-cooking oats, divided
1/2 cup plus 1 Tbsp. firmly packed dark brown sugar, divided
3/4 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1/2 tsp. allspice
1 tsp. ground cinnamon
1/2 cup low fat milk
4 tsp. unsalted butter, melted
1 tsp. vanilla extract
1 large egg, lightly beaten
4 canned pear halves (not in syrup), drained and diced*
1/4 cup dried unsweetened cranberries
1 Tbsp. roasted pumpkin seeds
1 Tbsp. roasted sunflower seeds
Method:
Preheat oven to 400 degrees. Line muffin tin with eight 2-inch cups with paper liners and coat them with cooking spray. Set aside.
In mixing bowl, whisk together flours, 1/2 cup oats, 1/2 cup sugar, baking powder, baking soda, salt, allspice and cinnamon. In another bowl, combine the milk, butter, vanilla and egg.
Pour wet ingredients into dry, mixing just until combined. Stir in the pears and cranberries. Divide batter among muffin cups.
In blender, chop pumpkin and sunflower seeds with remaining oats and sugar until it turns into a fine crumbly topping-like mixture. Sprinkle topping generously over the muffins.
Bake for 15 minutes, or until muffins are golden brown and a straw inserted in center comes out clean. Cool 5 minutes in pan, unmold, and serve muffins warm
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| Pear and Cranberry Muffins Recipe |
Mince Pie Magic Muffins Recipe Get in the lèstive spirit with these light and fluffy muffin mince pies so much better than the pastry original. Break open the lightly spiced citrus crumb with a tang of Grand Marnier and find lashings of moreish mincemeat hidden inside. Serve them warm -just as they are or for an indulgent dessert try them with brandy sauce poured over.
Ingredients:
300 g/10 oz/2 cups plain flour
1 tbsp baking powder
115 g/4 oz’/½ cup raster sugar
2 tsp grotlfld tInger
1/4 tsp freshly irated nutmeg
175 rnl/6 fi oz/3/4 cup milk
2 tbsp Grand Marnier
I egg. beaten
115 g 4 oz butter. melted
fInely grated zest of I lemon
about 6 tbsp luxury mincemeat icing sugar and silver edible glitter.
for dusting holly leaves, to decorate
Method:
Preheat the oven to 200°C/400° F/Gas 6. Grease or line a 12-hole muffin pan.
Combine the flour, baking powder. caster sugar. ginger and nutmeg and sift into a large bowl.
In a separate bowl or Jug. combine the milk. Grand Marnier. egg. butter and lemon zest. Pour into the dry ingredients and stir together until just combined.
Half fill each muffin cup with the mixture, top with a heaped teaspoon of mincemeat, nestling it down into the mixture, then top with another dollop of muffin mixture to cover.
Bake for about 20 minutes until risen and golden. Leave to cool In the pan for a few minutes. then transfer to a wire rack to cool.
To serve. (lust with icing sugar. decorate with a holly leaf and sprinkle with a little silver glitter.
Ingredients:
300 g/10 oz/2 cups plain flour
1 tbsp baking powder
115 g/4 oz’/½ cup raster sugar
2 tsp grotlfld tInger
1/4 tsp freshly irated nutmeg
175 rnl/6 fi oz/3/4 cup milk
2 tbsp Grand Marnier
I egg. beaten
115 g 4 oz butter. melted
fInely grated zest of I lemon
about 6 tbsp luxury mincemeat icing sugar and silver edible glitter.
for dusting holly leaves, to decorate
Method:
Preheat the oven to 200°C/400° F/Gas 6. Grease or line a 12-hole muffin pan.
Combine the flour, baking powder. caster sugar. ginger and nutmeg and sift into a large bowl.
In a separate bowl or Jug. combine the milk. Grand Marnier. egg. butter and lemon zest. Pour into the dry ingredients and stir together until just combined.
Half fill each muffin cup with the mixture, top with a heaped teaspoon of mincemeat, nestling it down into the mixture, then top with another dollop of muffin mixture to cover.
Bake for about 20 minutes until risen and golden. Leave to cool In the pan for a few minutes. then transfer to a wire rack to cool.
To serve. (lust with icing sugar. decorate with a holly leaf and sprinkle with a little silver glitter.
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| Mince Pie Magic Muffins Recipe |
Coconut Lime Muffins Recipe For the truly fall-free muffin, you can serve these little beauties just as they are. still warm from the oven. Hut Iòr the ultimate limey. coconutty. creamy experience, go the whole tuile and serve them with lashings of cream cheese frosting and piles of snowy-white coconut shavings.
Ingredients:
Coconut-lime muffins
300g self-raising flour
1 tsp baking powder
150g caster sugar
1 egg
200ml coconut milk
Grated zest and juice of 2 limes
100ml sunflower oil
50g desiccated coconut
To decorate:
150g cream cheese
50g icing sugar
2 tsp lime juice
desiccated coconut for sprinkling
Method:
Pre-heat oven to 200°C / gas 6. Line a 12-hole muffin pan.
Combine the flour, baking powder and caster sugar and sift into a large bowl.
Grate the zest from the limes then squeeze the juice from the limes.
Beat the egg in a bowl or jug then add the coconut milk, lime zest and juice, oil and desiccated coconut. Pour this into the dry ingredients. Stir together until just combined.
Spoon into the muffin cases filling them 2/3 full.
Bake for 20 mins until well risen and golden. Leave to cool in the pan for a few minutes then transfer to a wire rack to cool.
To make the decoration: beat together the cream cheese, icing sugar and lime juice until smooth and creamy. Swirl on top of the muffins and sprinkle with a little desiccated coconut.
Ingredients:
Coconut-lime muffins
300g self-raising flour
1 tsp baking powder
150g caster sugar
1 egg
200ml coconut milk
Grated zest and juice of 2 limes
100ml sunflower oil
50g desiccated coconut
To decorate:
150g cream cheese
50g icing sugar
2 tsp lime juice
desiccated coconut for sprinkling
Method:
Pre-heat oven to 200°C / gas 6. Line a 12-hole muffin pan.
Combine the flour, baking powder and caster sugar and sift into a large bowl.
Grate the zest from the limes then squeeze the juice from the limes.
Beat the egg in a bowl or jug then add the coconut milk, lime zest and juice, oil and desiccated coconut. Pour this into the dry ingredients. Stir together until just combined.
Spoon into the muffin cases filling them 2/3 full.
Bake for 20 mins until well risen and golden. Leave to cool in the pan for a few minutes then transfer to a wire rack to cool.
To make the decoration: beat together the cream cheese, icing sugar and lime juice until smooth and creamy. Swirl on top of the muffins and sprinkle with a little desiccated coconut.
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| Coconut Lime Muffins Recipe |
Apple Strudel Muffins Recipe make a little more moist. The recipe were great you enjoyed every bite. great and very delicious.
Ingredients:
1 tablespoon butter
1 cup white sugar
1 teaspoon baking powder
1 tablespoon all-purpose flour
2 eggs
2 cups all-purpose flour
1/2 cup butter
1/2 teaspoon salt
1/2 teaspoon baking soda
1 1/2 cups chopped apples
1/3 cup packed brown sugar
1 1/4 teaspoons vanilla
1/8 teaspoon ground cinnamon
Method:
Preheat oven to 375 degrees F 190 degrees C. Grease a 12 cup muffin pan.
In a medium bowl, mix flour, baking powder, baking soda and salt.
In a large bowl, beat together butter, sugar and eggs until smooth. Mix in vanilla.
Stir in apples, and gradually blend in the flour mixture. Spoon the mixture into the prepared muffin pan.
In a small bowl, mix brown sugar, flour and cinnamon. Cut in butter until mixture is like coarse crumbs.
Sprinkle over tops of mixture in muffin pan.
Bake 20 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean.
Allow to sit 5 minutes before removing muffins from pan. Cool on a wire rack.
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| Apple Strudel Muffins |
Lemon Cream Cheese Cupcakes Recipe is moist and just enough lemon flavor without overwhelming your tastebuds. I did add some lemon juice to the frosting but it was great.
Ingredients
1 cup water
1 (16 ounce) package powdered sugar
1 package (2-layer size) white cake mix
1 (8 ounce) package PHILADELPHIA Cream Cheese, softened
1 (3.4 ounce) package JELL-O Lemon Flavor Instant Pudding
1/4 cup butter
2 tablespoons lemon juice
2 tablespoons vegetable oil
4 egg whites
Method:
Heat oven to 350 degrees F.
Beat cake mix, pudding mix, water, egg whites and oil in large bowl with mixer on low speed until moistened. Batter will be thick.
Beat on medium speed 2 min. Spoon batter evenly into 24 paper-lined 2-1/2-inch muffin cups.
Bake 21 to 24 min. or until toothpick inserted in centers comes out clean.
Cool in pans 10 min.; remove to wire racks. Cool completely.
Meanwhile, beat sugar, cream cheese, butter and juice with mixer on low speed until well blended. Frost cupcakes.
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| Lemon Cream Cheese Cupcakes |
