Muffins...?!
Answers: What are some of your favorite muffin recipes? I'm looking for something new.
Zucchini Muffins with Cream Cheese frosting hands down.
3 1/4 cups all-purpose flour
1 1/2 teaspoons salt
1 teaspoon ground nutmeg
2 teaspoons baking soda
1 teaspoon ground cinnamon
3 cups sugar
1 cup vegetable oil
4 eggs, beaten
1/3 cup water
2 cups grated zucchini
1 teaspoon lemon juice
1 cup chopped walnuts or pecans
Combine all the wet with the wet and dry with the dry. Mix the wet into the dry. Bake at 350 for about 35 minutes, less if they look done to you. Enjoy!
Carrot Muffins with Walnut Cream Centers
2 1/4 cups Flour, all-purpose
5 2/3 tablespoons Sugar, granulated
2 teaspoons Baking soda
10 tablespoons Raisins, golden; plumped, drained
3 2/3 tablespoons Margarine, softened
1 cup Buttermilk
2 Egg s
2 tablespoons Orange juice concentrate
1 teaspoon Vanilla extract
6 tablespoons Cream cheese, light
2 ounces Walnuts, finely chopped
2 tablespoons Sour cream, light
Preheat oven to 350° F. Line 12 muffin cups with paper baking cups; set aside.
Combine flour, 1/3 cup sugar and baking soda; stir. Add carrots and raisins, stir to coat. Stir in margarine; set aside.
Combine buttermilk, egg substitute, orange juice and vanilla; stir into flour mixture.
Fill each cup about 2/3 full. Combine cream cheese, walnuts, sour cream and remaining sugar.
Top each portion of batter with an equal amount of cheese mixture.
Bake in middle rack for 20-25 minutes, golden brown. Remove from pan to rack and cool.
This is an amazing recipe :) enjoy.
Blueberry muffins from a box!
I really like the Boston cream pie, Apple Caramel, and Banana Split muffins. Can't have too many of those, but every so often with coffee, yum.
Surprise Chocolate Chip Muffins
Surprise! There's a tasty pocket of cream cheese that bakes in sweet and easy chocolate chip muffins.
Makes:12 muffins
Filling
1 package (3 oz) cream cheese, softened
1 tablespoon sugar
1 tablespoon milk
Muffins
1 cup milk
1/3 cup vegetable oil
1 egg
2 cups Gold Medal? all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup miniature semisweet chocolate chips
1. Heat oven to 400°F. Grease bottoms only of 12 regular-size muffin cups with shortening or spray, or line with paper baking cups. In small bowl, mix all filling ingredients until smooth; set aside.
2. In large bowl, beat milk, oil and egg with fork or wire whisk. Stir in remaining muffin ingredients just until flour is moistened. Divide batter evenly among muffin cups.
3. Place about 1 rounded teaspoon filling on batter in each muffin cup. Top with remaining batter.
4. Bake 20 to 25 minutes or until golden brown. Immediately remove from pan to cooling rack (may need to run knife around side of muffins to loosen). Cool 5 minutes. Serve warm or cool.
Red Velvet Cupcakes with Cream Cheese Frosting Recipe
1 1/2 cups of sugar
1/2 cup (1 stick) of butter, room temperature
2 eggs, room temperature
2 1/3 cups of cake flour
2 tablespoons of Dutch-processed cocoa powder
1 teaspoon of baking soda
1 teaspoon of baking powder
1/2 teaspoon of salt
1 cup of buttermilk*
1 1/2 tablespoons of red food coloring
1 teaspoon of vanilla extract
1 teaspoon of distilled white vinegar
Frosting ingredients
1/2 cup of butter (1 stick), room temperature
8 oz of Philly cream cheese (1 package), room temperature
2 - 3 cups of powdered sugar
1 teaspoon of vanilla extract
*You can make your own buttermilk by adding a tablespoon of distilled white vinegar to milk and letting it stand for about 10 minutes.
The cupcakes
1 Preheat the oven to 350°F. Beat the butter and sugar in an electric mixer for 3 minutes on medium speed until light and fluffy.
2 Add the eggs, one at a time, beating until each is fully incorporated. Be sure to scrape down the sides of the bowl to ensure even mixing.
3 In a large bowl, sift together the cake flour, cocoa powder, baking soda, baking powder, and salt. In another bowl whisk together the buttermilk, vinegar, vanilla extract, and red food coloring.
4 Add a fourth of the dry ingredients and mix, then add a third of the wet. Continue adding in a dry, wet, dry pattern, ending with the dry ingredients.
5 Scoop into cupcake papers, about 1/2 to 3/4 of the way full. Bake for 18-22 minutes or until a toothpick comes out clean. Rotate the pan after the first 15 minutes of baking to ensure even baking.
6 Allow to cool for one minute in the pan then transfer to a wire rack to cool completely. Makes about 2 1/2 dozen cupcakes.
The Frosting
1 Cream the butter and cream cheese together, about 3 minutes. Scrape down the sides and bottom of the bowl to ensure even mixing.
2 Add the vanilla extract and mix.
3 Add the powdered sugar, continually taste to get to desired sweetness. Pipe onto cooled cupcakes.
Nigella Lawson Muffins!
(The recipe makes plain muffins so i can make any type of muffins with all sorts of toppings.The plus thing is that it also stays fresh and smells great for a few days!)
125g Self Raising Flour
125g Castor Sugar(You can substitute it with any type of sugar except Demerara sugar)
2 Egg
125g Unsalted Butter
Half Teaspoon Vanilla Essence
2 Tablespoons Of Milk
(Any toppings you want,optional)
If you are using a electric mixer,put all the ingredients together into the bowl and mix it until it beomes smooth.When it becomes smooth, start adding the milk, and mix it for say 5-8 minutes more.
If you are using hand, using a bowl and wooden spoon, cream the butter and sugar, after that beat in the eggs one at a time with a little of the flour.
For both methods,you can bake it for 15-20 minutes until golden brown but normally i bake more than that.
=)