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Archive for 'muffins'

Recipe: Delicious Strawberry Shortcake Muffins

I mentioned yesterday that Strawberry Shortcake Muffins rank among one of my favorites. The recipe came from the Baking Makes Things Better blog, which I highly recommend if you enjoy baking.

Strawbery Shortcake Muffins

 

Ingredients:

2 cups flour 
2 teaspoons baking powder
¾ cup sugar
½ cup butter, (113 grams) cold from fridge and cut into cubes
1 egg
1 cup cream
1 teaspoon vanilla essence
1 – 1 ½ cups strawberries, diced

 

Method:

1. Mix the flour, baking powder and sugar in a large bowl. Add the butter and rub into the dry ingredients until the mixture resembles breadcrumbs.

2. Mix the beaten egg, cream and vanilla together in another bowl. Add these wet ingredients to the dry. Combine until just incorporated.

3. Mix in the diced strawberries, combining carefully.

4. Spoon into 12 muffin cases.

5. Bake in a 180C oven for around 20 minutes or until they are golden brown.

Shelley’s notes:

The original recipe called for a topping of diced strawberries and whipped cream or a dusting of icing sugar. I ate the muffins plain, still warm from the oven, and they were delicious. I also froze some and that worked well too. As mentioned, they were delicious. A real taste of summer in a muffin.

Raspberry Surprise Muffins

Raspberry Surprise Muffins

Raspberry Surprise Muffins

This is an Alison Holst recipe, and one that I make frequently because I really like the combination of raspberry and coffee.

2 cups self-raising flour (or 2 cups plain flour & 2 teaspoons baking powder)
½ cup sugar
1 teaspoon cinnamon
¼ teaspoon ground cloves
100 grams butter (3.5 ounces or 1 stick butter)
1 egg
1 cup milk
1 teaspoon instant coffee
Rind of 1 lemon
½ cup raspberry jam
¼ cup sifted icing sugar (powdered sugar)
1 – 2 teaspoons lemon juice

Place flour, sugar, cinnamon and cloves in a large bowl. Melt the butter. Dissolve the instant coffee in the milk and add the beaten egg and lemon rind. Add the liquids (butter and milk mix) to the dry ingredients. Fold together but don’t overmix.

Fill a 12 muffin pan with muffin cases. Half fill each case then make a tiny well in the center. Place a teaspoon of raspberry jam in the well. Divide the remaining mixture between the muffin cases, covering all the jam.

Bake at 200 C for 10 – 12 minutes. Once the muffins are almost cool, make the icing/frosting. Mix the icing sugar with just enough lemon juice to make a thin icing/frosting. Drizzle over the top of the muffins.

Serve with a cup of coffee and enjoy!

Delicious Orange Muffins

Orange Muffins

This is a new recipe that I tried this week. It comes from The Best of Annabel Langbein, Great Food For Busy Lives. The muffins have an intense orange flavor and would be perfect for a breakfast or brunch. They’re unusual because the entire orange, including peel, is used in the recipe. I know – I had to read the recipe twice before I really believed I had to put the peel in as well as the flesh of the orange.

Orange Muffins

1 orange, preferably an organic one
1/2 cup raisins
1/2 cup orange juice
1 egg
120 g butter, melted (1 stick of butter)
1 1/2 cups plain flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 cup sugar

Preheat the oven to 180C (350F).

Cut the whole, unpeeled orange into chunks and remove the pips. Puree in a blender. Add the raisins, orange juice, egg and melted butter and blitz briefly to combine.

In a mixing bowl combine flour, baking powder, baking soda and sugar.

Add the liquid mixture and gently fold in until evenly combined. Don’t beat or overmix.

Spoon into greased muffin pans (I used muffin paper cases) and bake for 15 minutes or until risen and cooked through.

The recipe makes 12 small or 10 medium muffins.

Shelley’s notes:
I like cranberries, so I replaced the raisins and used cranberries instead
The cooking time will be less if you use a fan bake oven. I cooked mine for 12 minutes.

Verdict: Will I make these again? Heck, yeah. They were delicious!

Make My Muffins Blue

I went off to my favorite café today, armed with my writing notes, and ordered a latte and a blueberry muffin. I love blueberries. They taste good and I hear they’re full of healthy stuff. But here’s the thing. How can a café call a muffin blueberry if it doesn’t contain blueberries?

Last time I had a muffin I complained. I marched up to the counter and shoved my muffin at the counter staff. It didn’t contain a single blueberry and they gave me a replacement. Today’s muffin had three blueberries. I counted.

Blueberries

I’m thinking this is a sign from above telling me not to eat blueberry muffins, but really, don’t you think a blueberry muffin should contain more than three tiny blueberries?

What say you? Do you think there should be a specified number of blueberries in a blueberry muffin? How many blueberries are the ideal number?

Black Forest Muffins

Whenever I have a cup of coffee in a cafe, I always check out the muffins. Any flavor will do as long as they’re fresh. If I manage to time it when they’re still warm from the oven so much the better. I think muffins are good because they’re reasonably healthy and don’t have as much fat as cream cakes. That’s my reasoning anyway. I also enjoy baking muffins because they’re quick and easy.

When I want to bake a batch I always turn to Alison Holst’s Marvellous Muffin cookbook, which contains recipes for both savory and sweet muffins. The following recipe is an adaptation of her Double Chocolate Muffin recipe. I call them Black Forest Muffins.

Ingredients

1 ¾ cups flour
1 teaspoon baking soda
1 cup sugar
¼ cup cocoa
¼ – ½ cup chocolate chips
¼ cup dried cherries

Place dried cherries in a bowl and add a little boiling water to cover – a few tablespoons. We want to reconstitute the cherries a little. Place other dry ingredients plus chocolate chips in a large bowl. Add the cherries plus the liquid.

Muffins: Dry Ingredients

100 grams of butter (about 8/10 of a stick)
1 egg
1 cup plain unsweetened yoghurt
½ cup milk
½ teaspoon vanilla

Melt the butter. Beat the egg and combine with the milk, yoghurt and vanilla. Combine with the dry ingredients, folding together until mixed. Do not overmix.

Muffins: Wet Ingredients

Spoon into 12 well-greased medium-size muffin pans or use paper muffin cups. Bake in a hot oven at 200C (400F) for 10 – 12 minutes until centers spring back when pressed lightly.

Muffins: Final Product

Enjoy with good company and a cup of tea or coffee.

Crunchy Lemon Muffins

After a solid week of edits, I’ve decided to have a lazy weekend. I’ve just made a batch of one of my favorite muffins and thought I’d share the recipe with you. It’s taken from New Zealander Alison Holst’s Marvellous Muffins recipe book, and it’s one I make often.

2 cups self-raising flour (I didn’t have any so I used 2 cups of flour and 2 teaspoons of baking powder)
3/4 cup of sugar

75 grams butter
1 cup milk
1 egg
grated rind of 1 large or 2 small lemons

1/4 cup lemon juice
1/4 cup sugar

Measure the flour and sugar into a bowl and toss to mix. Melt the butter, add the milk, egg and lemon rind and beat well with a fork to combine. Add the liquids to the dry ingredients and combine only until the dry ingredients have been lightly dampened but not overly mixed. Divide the mixture evenly between 12 medium-sized muffin pans. (I used paper muffin cases since I hate both greasing the tin and cleaning it afterward!)

Bake at 200 degrees C for 10 minutes. (I find the time depends on the oven. I cooked mine for 10 minutes and found they needed a couple minutes more)

Stir together the lemon juice and sugar without dissolving the sugar and drizzle this over the hot muffins as soon as they come out of the oven. Leave to stand in the pan for only a few minutes after this since the syrup hardens and sticks to the pan when it cools.

Notes: As always I improvise. I use mainly white flour but add a little wholemeal as well. These are also good served with a little fresh fruit and Greek yoghurt. Yum!

I really like muffins. Blueberry are my favorite. I like these lemons ones and also another recipe I make with raspberry jam in the middle and a sugary cinnamon topping. I’ll save that recipe for another time. Strangely, chocolate comes down the list for me, that’s unless it has lots of chocolate chips inside!

Do you like muffins and if so, what is your favorite kind?