 |
|
Whether you have muffins at breakfast, as an afternoon snack, as a treat after dinner, or even as a midnight snack. They have to be made right. What you put on top of them and whether you eat them warm or cold is entirely up to you. But give these recipes and their toppings a try!
Chocolate muffins.
(Makes 20.)
Ingredients:
-
250 grams of butter.
190 grams of caster sugar.
4 eggs.
250 grams of self raising flour.
20 grams of baking powder.
60 milliliters of milk.
100 grams of chocolate chips.
150 grams of drinking cocoa powder.
Muffin cases and a tray.
Preparation:
1. In a mixing bowl, mix together the butter and sugar with a wooden spoon until fluffy.
2. Crack in the eggs, one at a time, mixing well with each addition, and whisk together for 5 minutes. Don’t worry if it goes sloppy and looks like it has fallen apart, just keep mixing and it’ll come together.
3. Sift in the flour and baking powder to the butter mixture and fold together until well-blended. The aim is to keep it light and fluffy.
4. Add in the milk and the drinking cocoa powder and mix for 1 minute.
5. Fold in the chocolate chips.
6. Preheat the oven to 200C/390F.
7. Line the trays with paper cases.
8. Drop a large tablespoon (or two, depending on what size you want them) of the mixture in each case.
9. Bake for 15-20 minutes until cooked through and risen. They will crack a bit on the top, which is a good thing. Leave them to cool in the tray. After five minutes, lift them out and let them finish cooling or eat them with care. (They might still be pretty hot on the inside!)
A spoon of whipped cream on top of these delicious muffins would be just right.
(Makes 12.)
Ingredients:
-
1 cup of all-purpose flour.
2/3 cup of whole-wheat flour.
1/3 cup of wheat germ.
1 teaspoon of baking powder.
1/2 teaspoon of baking soda.
1 teaspoon of salt.
2 tablespoons of flax seeds.
1 large egg, plus one egg white.
1 cup of sour cream.
2 tablespoons of oil.
1/2 cup of milk or soymilk.
1/3 cup of sugar or maple syrup.
2 teaspoons of vanilla extract.
3/4 cup of the chocolate chips of your choice.
Preparation:
1. Preheat the oven to 400F.
2. Spray the muffin tins with cooking spray or line with muffin cups.
3. Sift together both flours, wheat germ, baking powder, baking soda and salt.
4. Stir in flax seeds. Set aside.
5. In a separate bowl, whisk together eggs, sour cream, oil, milk, sugar and vanilla.
6. Mix in chocolate chips.
7. Divide between 12 muffin tins.
8. Bake for 15 to 20 minutes, or until golden brown.
9. Let cool a bit before removing them from the tin. Eat cold or slightly warm.
Banana chocolate, chocolate chip muffins.
Ingredients:
-
1 3/4 cups of all-purpose flour.
1/4 cup of cocoa.
1/2 teaspoon of salt.
1/2 tablespoon of baking powder.
1/2 teaspoon of baking soda.
2 large eggs.
1/4 cup of vegetable oil.
1/3 cup of brown sugar.
2/3 cup of sour cream.
2 tablespoons of milk.
1 cup of ripe bananas, mashed. (About two small bananas.)
1 teaspoon of vanilla extract.
1/2 cup of walnuts, chopped.
2/3 cup of semisweet chocolate chips.
Preparation:
1. Preheat the oven to 425F.
2. In a medium bowl, mix the flour, cocoa, salt, baking powder, and baking soda.
4. Whisk two large eggs and add those to the bananas.
5. Add the oil, milk, brown sugar, and sour cream. Blend well.
6. Stir in the nuts and chocolate chips.
7. With a spatula, mix the dry ingredients into the liquid mixture. Stir until just combined.
8. Spoon the batter into 10 to 12 well-greased muffin tins.
9. Bake for eight minutes at 425F. Reduce the temperature to 350F and continue baking for another 6 to 10 minutes or until they test done with a toothpick.
10. Let them sit in the tins for a few minutes and then remove them to wire racks to cool.
Note: The burst of heat in the initial high temperature helps dome the muffins.
Chocolate chip banana muffins.
(Makes 36 mini-muffins.)
Ingredients:
1 cup of all-purpose flour.1 cup of whole wheat flour.
1/2 cup of sugar.
2 teaspoons of baking powder.
1/2 teaspoon of baking soda.
1/2 teaspoon of grated nutmeg.
1/8 teaspoon of salt.
1/8 teaspoon of ground allspice.
1 egg.
1/2 cup of buttermilk.
1/2 cup of mashed ripe banana.
1/3 cup of oil.
2/3 cup of semi-sweet chocolate chips.
Preparation:
1. Preheat oven to 400F. Spray 36 miniature muffin cups with nonstick cooking spray or line with paper baking cups.
2. In a large bowl, combine the all-purpose flour, whole wheat flour, sugar, baking powder, baking soda, nutmeg, salt, and allspice. Mix well.
3. In a small bowl, beat the egg.
4. Add the buttermilk, banana, and oil. Mix well.
5. Add to the flour mixture along with the chocolate chips. Stir just until dry ingredients are moistened.
6. Divide the batter evenly into prepared cups, filling each 2/3 full.
7. Bake in prepared oven for 10 to 15 minutes, or until they are light golden brown and toothpick inserted in center comes out clean.
8. Immediately remove from pan. Serve warm.
Banana-white chocolate muffins.
(Makes 16 muffins.)
Ingredients:
-
1 egg.
1/4 cup of vegetable oil.
4 bananas, pureed.1/2 cup of milk.
2 cups of all-purpose flour.
1/4 cup of sugar.
2 tablespoons of baking powder.
1/3 cup of grated white chocolate. (Make sure that you use white chocolate which you like. Not all white chocolates taste the same and can greatly differ in taste from one chocolate maker to another.)
1/3 cup of ground pecans.
Preparation:
1. Preheat oven to 400F.
2. In a bowl, blend the egg, oil, banana, and milk.
3. In a separate bowl, mix together the flour, sugar, baking powder, white chocolate, and pecans.
4. Make a well in the center of the dry ingredients and pour in the milk mixture. Stir moistened (do not over mix).
5. Fill 16 greased cups 3/4 full.
6. Bake 15 to 20 minutes until tops are golden brown.
