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- Dish type
- Mini cakes
Delightful fluffy muffins. These are easy to make in just 4 simple steps and suitable for all the family.
County Armagh, Northern Ireland, UK
298 people made this
IngredientsMakes: 12 muffins
- 200g caster sugar
- 200g margarine or unsalted butter
- 200g self-raising flour
- 4 medium eggs
MethodPrep:10min ›Cook:25min ›Ready in:35min
- Preheat oven to 180 C / Gas 4. Mix the margarine or butter with the caster sugar until pale and fluffy.
- Gradually mix in the eggs and flour. Mix for 5 minutes, or until fluffy.
- Half fill each bun case with the mixture, leaving room for them to rise.
- Cook in oven for 25-30 minutes until cooked thoroughly. Leave to cool for 5-10 minutes. Enjoy!
Reviews & ratingsAverage global rating:(10)
Reviews in English (10)
firm favorite in our house, ive added choc chips to some and glace cherries to others, simple to make..-04 May 2013
These are very yummy and simple to make! My mum loves them. I added my own little twist on the recipe by adding some caraway seeds.-12 Mar 2013
Oatmeal Muffins (Gluten-Free)
Heart-healthy fiber from oats has been known to reduce artery clogging cholesterol. What better way to enjoy healthy oatmeal than in the form of healthy muffins, especially on busy mornings!
Muffins are a staple food that we always have around. I remember growing up and my mom always had Costco (enormous!) size muffins cut in half ready for us to quickly grab as we would make our way out the door to school. You have probably seen them- those giant variety packs consisting of chocolate muffins, blueberry muffins and walnut muffins. Sometimes they would even swap one of those flavors out for a lemon poppy seed muffin. It was a sure bet we would eat breakfast if those muffins were around. I always gravitated to the chocolate ones. But let’s face the reality what we all know. Those muffins are not really muffins, are they? They are more like cake “disguised” in the shape of muffin. Right.
Not to disappoint you, but these gluten-free oatmeal muffins are not quite as cake-like, because these ones are healthy, much lower in fat and the oats provide a pleasant texture instead of smooth finish. I will say they are incredible delicious and my whole family devours a dozen of them in a day like dinosaurs that haven’t seen food for months!
How to make zucchini muffins
These zucchini muffins are so easy to whip up! They use standard muffin ingredients like flour, eggs, and oil: but they’ve got less oil than usual. The secret? Greek yogurt! It makes for perfectly moist muffins, and the shredded zucchini also helps to cut back on the oil. They also have less sugar than the standard zucchini muffin. This recipe is be just sweet enough so you feel like it’s a muffin, but not so sweet that it’s like a cupcake! Here’s how to make these easy zucchini muffins:
- Whisk together the wet ingredients: oil, turbinado sugar, eggs, Greek yogurt and vanilla.
- Sprinkle in the dry ingredients: flour, baking soda, baking powder, salt, and cinnamon. Stir together, then add the shredded zucchini.
- Bake: Place in muffin cups and bake for about 25 minutes at 350 degrees Fahrenheit. Allow to cool and enjoy!
How To Make These Morning Glory Muffins
This recipe uses the standard muffin method. As I explained in this recipe for Pumpkin Streusel Bread this blending technique is the easiest way to make batter and perfect for muffins. For this technique you&rsquoll need two separate bowls, one for the dry mix and one for the wet mix.
Before you start
To get the lightest fluffiest muffins, it is important to preheat the oven to 350 degrees F and line your muffin tin with paper liners before you stir the batter together. Both baking soda and baking powder work best if activated ust before baking.
Mix Dry Mix
Whisk together the all-purpose flour, whole-wheat flour, Clabber Girl Baking Powder, Spice Islands Cinnamon, baking soda, salt and allspice. I also stir 1/2 cup of the oats into the dry mix as well.
Mix Wet Mix
Whisk the eggs, yogurt, maple syrup, oil and vanilla in a large bowl.
Combine the Wet and Dry and Add Stir-ins
Add the dry mix to the wet mix and stir it together with a spatula. Do not overwork the batter or the gluten will overdevelop.
Stir the carrots, cooled toasted nuts and raisins into the batter gently without over-blending.
- Use a spoon to scoop the batter into the paper liners of the muffin tins. They will be pretty full (almost to the top of the well.)
- Sprinkle the remaining 2 tablespoons of oats over the top of the muffins.
- Bake them in the center of the oven for 32 to 34 minutes. They will dome slightly and spring back to the touch. You can also use a toothpick to check them. It should come out with moist crumbs attached.
- Let them cool in the pan for 10 minutes before transferring them to a wire cooling rack.
Banana MuffinsToday we are excited to feature a special recipe from a fellow blogger Sally who blogs over at sallyintp.blogspot. This is a Taiwan made banana muffins prepared specially with banana. They are very nutritious, easy-to-make, delicious and make a perfect breakfast for everyone.
The banana muffins taste perfectly as they look - they are good enough to be prepared in large quantities and stored in an airtight container to be eaten at anytime of the day. It is totally optional to add walnuts to add some special flavor to the muffins but this is totally up to the maker to decide.
Once you have the necessary ingredients for baking your banana muffins such as eggs, banana, flour, butter etc, then you mix the eggs, sugar and melted butter together in a mixing bowl. This is followed by sifting in the flour and baking soda into the mixture before mixing thoroughly to form a batter.
Continue to stir the mixture to form a soft batter as shown in the picture.
Once the batter is ready, then line the muffin tray with the muffin paper liners before spooning the batter into the muffin trays. This is followed by baking the muffins until golden brown and you then have for yourself a delightful and delicious banana muffins for your enjoyment.
These muffins came out super light and fluffy and melt perfectly well in the mouth when taken with a cup of tea, juice or even eaten alone. When worried that your bananas are quickly turning brown, worry no more. but make for yourself some yummilicious banana muffins for some special treats for yourself, family and friends.
Raspberry Muffins with Cacao Nibs Recipe
Today’s recipe is for cacao-nib-topped raspberry muffins.
I see raspberries as a sort of baking commodity, like chocolate chips or almond meal, and I usually keep a bag of frozen framboises in the freezer: in Paris, fresh raspberries come at too high a price for too tiny a basket to drown their delicate taste in a cake, so I have taken to buying Picard‘s framboises brisées for my baking. Framboises brisées, as you may have guessed, are raspberries that were smushed at some point in their lives, so they can’t be labelled as whole raspberries and can hence be bought for a little less. For me though, it’s not so much the price thing as the idea that I’m saving those poor flawed raspberries from disdain and oblivion, giving them their proverbial fifteen minutes.
As for the cacao nibs (éclats de fèves de cacao in French), they are simply tiny bits of roasted cocoa beans, not sweetened or processed any further. I am pleased to say that mine have flown across one continent and one ocean to reach my kitchen: they were a gift from one of my favorite food bloggers, Derrick, who was kind enough to send me this specialty from the Berkeley-based chocolate maker Sharffen Berger. I have always loved chocolat noir aux éclat de fèves de cacao (oh, the texture, the aroma, the flavor packed up in those tiny flecks!) and was a big fan of Scharffen-Berger’s Nibby Bar when I lived in California, but I had never actually thought of purchasing the cacao nibs themselves. Derrick mentioned that they worked wonders in savory dishes and this idea is simmering somewhere on the stovetop of my mind, but these raspberry muffins were my first impulse to use them.
I love baking with yogurt, as some of you may have noticed by now, as I think it lends a delightful moistness to the finished product without using truckloads of butter. I normally use plain yogurt or fermented milk (which can go by the name of kefir or lait ribot) indifferently (depending on what’s in the fridge) and here used both — buttermilk would work fine too.
These raspberry muffins were a popular item in the sunny brunch spread we laid out for our friends last Sunday. They were just the right sweetness in my opinion (read “not very sweet”) and this was confirmed by a quick table survey, but if you like your sweets to be very sweet you may want to up the sugar a little. As for the raspberry and cacao nib pairing, it worked particularly well, their subtle flavors melding together harmoniously without stepping on each other’s toes or competing for your attention.
Note that the basic recipe (minus the raspberries and cacao nib topping) is easy-breezy and can be adapted to welcome any other ingredient/topping that you would like in/on your muffs.
Blueberry Coffee Cake Muffins
Total Time: 45 minutes
Moist and tender coffee cake muffins studded with fresh blueberries and a cinnamon sugar topping that bakes to a delightful crunch.
- 1/4 cup (1/2 stick, 56g) unsalted butter, room temperature
- 1/2 cup (100g) granulated sugar
- 1 large egg, at room temperature
- 1 cup (125g) all-purpose flour
- 3/4 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 1/2 cup (135g) full-fat sour cream, at room temperature
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon almond extract (optional)
- 1 cup (100g) fresh blueberries, washed and dried
- Preheat oven to 400 degrees F. Line 8 cups of a standard muffin tin with paper liners if not using liners, spray cups with cooking spray.
- In a mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, cream butter and sugar together until fluffy, 2 to 3 minutes. Add egg and mix until incorporated.
- In a bowl, whisk together flour, baking soda, baking powder and salt until incorporated.
- Alternate adding half of sour cream to batter, followed by half of dry ingredients, mixing well after each addition. Scrape down the sides of the bowl, then repeat with remaining sour cream and flour until just incorporated. Mix in extracts.
- In a small bowl, whisk together sugar and cinnamon.
- Dollop a small spoonful of batter into the bottom of each muffin cup and spread out slightly. Fold blueberries into remaining batter, then divide between muffin cups (you’ll end up with about 1/4 cup of batter total per cup).
- Sprinkle tops generously with cinnamon sugar.
- Bake for 7 minutes, then reduce oven temperature to 375 degrees F and bake for 7 to 9 minutes more or until top is cracked and golden brown and a toothpick inserted near the center comes out clean.
- Place pan on a wire rack to cool. Run a knife around the edge to release any stuck on bits, then gently twist the muffin to release the sides and bottom before removing from pan. Muffins will keep at room temperature in an airtight container for up to 3 days.
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- 1 egg
- 1 ⅓ cups mashed ripe banana
- ¾ cup packed brown sugar
- ⅓ cup applesauce
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- ½ teaspoon baking soda
- 2 teaspoons baking powder
- 1 ¼ teaspoons salt
- 1 teaspoon ground cinnamon
- 1 cup quick cooking oats
- ½ cup semisweet chocolate chips
- ½ cup chopped walnuts
Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 12 cup muffin pan.
In a large bowl, combine egg, banana, brown sugar, applesauce and vanilla. In a separate bowl, sift together flour, baking soda, baking powder, salt and cinnamon.
Gently stir flour mixture and oatmeal into banana mixture. Fold in chocolate chips and walnuts. Pour batter into prepared muffin cups.
Bake in preheated oven or 15 to 20 minutes, or until light brown. Remove muffins from pan and place on a wire rack to let cool before serving.
Orange Pineapple Muffins:
2 cups (260 grams) all-purposeflour
1/2 teaspoon (3 grams)baking soda
1/2 teaspoon (2 grams) baking powder
1/4 teaspoon (1 gram) salt
Orange zest from one small orange (outer orange skin)
1/2 cup (113 grams) unsaltedbutter, at room temperature
3/4 cup (150 grams) granulated whitesugar
1 large egg(52 grams without shell), at room temperature
3/4 cup (180 ml) (165 grams) sour cream or plain yogurt, at room temperature
1 teaspoon (4 grams) pure orange extract
1/2 teaspoon (2 grams) pure vanilla extract
1 – 8 ounce can (227 grams) crushed pineapple, drained
1/2 cup (50 grams)pecans(or walnuts), finely chopped
1/3 – 1/2 cup (65 – 100 grams) granulated white sugar
1/3 cup (80 ml) orange juice
Homemade Maple-Sweetened Blueberry Muffins
We’re going to simplify breakfast one more time with a one-bowl, freezer-friendly blueberry muffin recipe. A blueberry muffin recipe that’s made just the way great-great-grandma would have prepared this popular muffin: with whole grains (spelt flour), seasonal blueberries, and a natural sweetener (pure maple syrup).
Keyword Blueberry Muffins
- 8 TB butter melted, 1/2 cup/115 g
- 1/2 cup plain whole milk yogurt 120 g
- 1/2 cup pure maple syrup 120 ml
- 1/2 lemon juiced and zested
- 2 eggs
- 2 tsp pure vanilla extract
- 1 3/4 cups spelt flour 230 g
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/4 tsp nutmeg
- 1 1/3 cup fresh blueberries Use 1 cup for more of a traditional blueberry muffin.
- turbinado raw cane sugar optional
I use salted butter to make these muffins since Costco only sells Kerrygold Salted Butter, but unsalted should also work well.
If you don’t have any fresh blueberries, you may use frozen berries to make these muffins. I recommend using 1 cup of frozen berries, and using them straight from the freezer (not allowing them to defrost before reaching the oven). I prefer to use 1 cup of blueberries for my muffins, and then add additional blueberries to the muffins once the batter has been scooped inside the muffin tins. I place the additional berries on top of each muffin and gently press them into the batter.
What’s Spelt Flour?
Spelt is believed to have originated in the Near East over 8,000 years ago, eventually making its way into Europe, particularly Germany. The mildly-nutty tasting spelt berry is considered an ancient grain much like einkorn, and is even referenced in the Bible. The spelt berry has not been hybridized like modern-day whole wheat. Spelt is sold in many conventional grocery stores, health food stores, and online.
Spelt has a lower gluten content than today’s whole wheat, making it easier to digest. Spelt is not gluten-free and should not be used by those with celiac disease or a severe gluten intolerance.