Showing posts with label muffins. Show all posts
Showing posts with label muffins. Show all posts

Monday, April 25, 2016

Peanut Butter Cup Stuffed Chocolate Muffins #MuffinMonday

Chocolatey muffins stuffed with peanut butter cups make a fun surprise for the peanut butter and chocolate lovers in your life. 

A couple of weeks ago our weather was poor, by which I mean it was actually raining. It has been so weird here lately and I don't know if it's just a change in the overall world climate or if we have only the cloud seeding that goes on to thank for our abnormally wet weather. Anyway, rain and high winds meant no sailing for us on the weekend so my husband suggested that we venture out to explore a big grocery store that is off our usual route. And before you get all, your husband is the best! yes, he is, but there is also a large hardware store nearby. Alas, unfortunately for him, it is closed on Friday mornings (who knew?) so I guess we'll have to go back.

This particular store advertises that they have the largest stock of imported foods from the United States and the United Kingdom and I don't doubt it. It was just after Easter so I even scored a discounted bag of miniature peanut butter cups, which became the inspiration for these muffins. Because who doesn't like to find a little bit of chocolate covered peanut butter when they bite into a muffin? Nobody, that's who.

Please make sure you scroll on down to see the other lovely muffins that my Muffin Monday bakers have for you today.

Ingredients
1 3/4 cups or 220g flour
3/4 cup, firmly packed, or 150g brown sugar
1/4 cup or 25g cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
2 large eggs
1/2 cup or 125g sour cream
1/3 cup or 80ml canola or another light oil
1/4 cup or 60ml milk
1 teaspoon vanilla extract
3/4 cup or 150g semisweet chocolate chips
12 miniature peanut butter cups

Method
Preheat your oven to 350°F or 180°C and prepare your 12-cup muffin pan by greasing it liberally or lining it with paper liners.

Whisk together your flour, sugar, cocoa powder, baking soda, baking powder and salt in a large mixing bowl.

In another smaller bowl, whisk together your eggs, sour cream, oil, milk and vanilla.

Pour the wet ingredients into the dry and fold them together until just combined.


Separate out a small handful of the chocolate chips for popping on top of the muffins and fold the rest into the batter.



Spoon or scoop about two-thirds of the batter into the prepared muffin cups. Unwrap your miniature peanut butter cups and poke one into each cup of the batter.


Top with the remaining batter divided out amongst the cups. Sprinkle on the reserved chocolate chips.



Bake in your preheated oven for 20-25 minutes. Remove from the oven and allow to cool for a few minutes. Remove them from the pan and cool them further on a wire rack.


Enjoy!




You look like you could use a muffin today. Might I suggest one of these?


#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all our of lovely muffins by following our Pinterest board.

Updated links for all of our past events and more information about Muffin Monday, can be found on our home page.

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Monday, March 28, 2016

Yiaourti Me Meli (Greek Yogurt and Honey) Muffins #MuffinMonday


Modeled after the Greek breakfast/snack/dessert of thick yogurt sweetened with honey then topped with walnuts, these muffins have all that, in a tender crumb. 

If you stopped by here yesterday to see my slow-cooked, falling off the bones, lamb shoulder, you’ll know that I’ve had Greek recipes on the brain. Since today is Muffin Monday, the best start to the last week of the month, I decided to take a classic Greek recipe and turn it into muffins as well. May I say that it was an excellent choice. As I mentioned yesterday, I haven’t been to see My Big Fat Greek Wedding 2 but now I have read a few reviews and found them most dispiriting after waiting all this time for a sequel.

Never mind, we have muffins! Make sure you scroll on down and see the other lovelies my Muffin Monday group members have baked up for you too.

Ingredients
2 1/2 cups or 315g flour
1/4 cup or 58g demerara sugar, plus extra for decorating, if desired
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
2 large eggs
1 cup or 250g Greek yogurt
1/2 cup or 120ml honey
1/4 cup canola or 60ml other light oil
1 teaspoon vanilla extract
1 cup or 100g walnuts

Method
Preheat your oven to 350°F and 180°C and prepare a 12-cup muffin pan by greasing it or lining it with muffin papers.

Measure your flour, sugar, baking powder, baking soda, salt and cinnamon into a large mixing bowl and whisk to combine.

Separate out 12 good looking walnuts for garnish and then chop the rest coarsely.



Whisk your eggs, yogurt, honey, oil and vanilla together in a small mixing bowl.



Pour the wet ingredients into the dry until just combined.



Fold in the chopped walnuts.


Divide the batter between the muffin cups in your prepared pan.



Top each with a reserved walnut and sprinkle on some extra demerara sugar, if desired.


Bake for 20-25 minutes or until golden and a toothpick inserted in the muffins comes out clean.

Remove from the oven and allow to cool for a few minutes then cool completely on a wire rack.



Enjoy!



Happy Muffin Monday from all the Muffin Monday bakers! Look what we've made for you today!


#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all our of lovely muffins by following our Pinterest board.

Updated links for all of our past events and more information about Muffin Monday, can be found on our home page.

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Monday, February 29, 2016

Prawn and Curry Leaf Muffins #MuffinMonday

Aromatic curry leaves, fried till crispy in butter, perfectly complement the butter-fried prawns in these delicious savory muffins. 

I have an editorial calendar where I keep track of upcoming blog posts and what I am planning to cook or bake for different group themes. I penciled in Muffin Monday on the 22nd of February and started thinking about what to bake. If you’ve been reading along here for a while, you know that the new Muffin Monday doesn’t have a theme or prescribed ingredients. We are free and easy on the last Monday of each month. But then I discovered that this was a leap year so the last Monday of the month is actually February 29th. How did I get all the way to the middle of February and just find that out? Seems like it would have come up at some point in December or January at least, right?

Soooooo, I had an idea: A leap of faith muffin. We’d each use an unusual ingredient, one we’ve never used before, at least not in a muffin. I proposed it to the group and, good sports that they are, they all agreed. Make sure you scroll down and check out the link list of muffins. Some of them may look normal to you, but I can assure you that the Muffin Monday bakers have stretched themselves this month!

One of my favorite dishes when we lived in Malaysia was something called Butter Prawns. I’ve only made them myself once because they are a bit of a faff but, dear me, they are divine! Crispy curry leaves, crispy prawns and lots of bits of buttery crumbs. I didn’t do the crumbly part for these muffins but all the butter, curry leaves and prawns still gave me the right flavor I was looking for.

My one attempt at butter prawns


Ingredients
10 medium-sized prawns or shrimp, already cleaned and shelled (Mine weighed 5oz or 140g.)
1/2 cup or 115g unsalted butter
Generous handful fresh curry leaves
2 1/2 cups or 315g flour
1 tablespoon baking powder
1 teaspoon salt
Black pepper
1 cup or 240ml milk
2 eggs

Method
Preheat oven to 350°F or 180°C and prepare your 12-cup muffin pan by generously greasing with butter, oil or non-stick spray.

Chop the prawns into three or four pieces and put them in a bowl handy to your stove or cooktop.

Melt two tablespoons of the butter in a small frying pan and then fry the curry leaves briefly.

Remove them quickly with a slotted spoon when they get crispy and are just starting to brown.

Lower the fire and tip the prawns into the browning butter you've left behind.

Cook them till just pink. Remove the whole pan from the heat, add in the rest of the butter and set aside so the additional butter can melt and the prawns can cool.



Combine flour, baking powder and salt together in a large mixing bowl with a few generous grinds of fresh black pepper.

In another bowl, whisk together the milk and eggs.  Once the prawns are cool enough not to cook the eggs, add them along with the melted butter and stir well.



Add all the milk/egg/prawn mixture to flour bowl.



Gently fold a few turns then add in the crispy curry leaves. Continue folding just until the dry ingredients are moistened.



Divide the batter between the muffin cups in your prepared pan.



Bake in your preheated oven for 20-25 minutes or until muffins are golden.



Remove from oven and let cool for a few minutes before removing muffins from tin.


Enjoy!



Take a leap of faith with us this month – Bake some muffins! Many thanks to all the Muffin Monday bakers for playing along.



#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all our of lovely muffins by following our Pinterest board.

Updated links for all of our past events and more information about Muffin Monday, can be found on our home page.

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Monday, December 28, 2015

Sticky Toffee Bran Muffins #MuffinMonday


Just as in sticky toffee pudding, Medjool dates sweeten these tender bran muffins but since we are making muffins instead of dessert, no added sugar is necessary. That doesn’t mean these wouldn’t make a lovely sweet thing to end a meal with. But they’d also be a delightful breakfast.

Despite the holidays, or perhaps because of them, we’ve got some lovely muffins for you this month. When complicated holiday baking starts to overwhelm you, always remember that muffins can be baked quickly, often in less than half an hour.

This recipe takes just a bit longer since one must wait for the scalded milk-soaked dates to cool, but that step can actually be done ahead of time if you are going to be pushed for time before baking. But it’s worth it, I promise!

Make sure you scroll down to see all the muffins my Muffin Monday bakers have for you this month! As usual, they’ve out done themselves and I love the challenge of keeping up with their creativity.

Ingredients
9 large Mejool dates, separated
1 cup or 240ml milk
1/2 teaspoon baking soda
1 1/4 cup or 160g all-purpose flour
1/2 cup or 70g oat bran
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2 large eggs
1⁄4 cup or 60g butter, melted and cooled

Method
Pit and chop your dates, setting one aside for garnish.

Put the rest in a heatproof bowl. Add in the half teaspoon of baking soda. Scald the milk and pour it over the chopped dates.

Stir to help separate the bits of sticky date and set aside till cool. It will cool faster if you stir it occasionally. You’ll notice it begins to thicken as it cools as well. At this point, you could just eat it with a spoon, but do resist!

Preheat your oven to 350°F or 180°C and prepare your 12-cup muffin pan by greasing it with non-stick spray or line it with muffin paper cups.

In a large bowl, sift your flour with the baking powder and salt and then add in the oat bran. Mix well.

Add your eggs to the cooled date mixture and whisk with a fork to combine.


Add the butter and whisk again.

Fold your wet ingredients into the dry ingredients.



Divide the batter evenly between the 12 cups of your prepared muffin pan and then top each with some of the reserved chopped date.



Bake for 20 - 25 minutes or until springy to the touch.

Cool for a few minutes then remove to a wire rack to cool completely.



Enjoy!


Check out all the fabulous muffins we've got for you - sweet and savory - this month!



#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all our of lovely muffins by following our Pinterest board.

Updated links for all of our past events and more information about Muffin Monday, can be found on our home page.

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Tuesday, December 8, 2015

Christmas Morning Muffins #BreadBakers


With just a little preparation the day before, your family can enjoy freshly baked cranberry orange muffins on Christmas morning, with the bonus of filling your house with Christmasy baking aromas. What a joy to wake up to these!

The Christmas Day rule of my family growing up was that no presents could be opened before breakfast. I remember being happy with a bowl of cereal - and let’s get this show on the road! - but frustrated by the grownups who wanted eggs or pancakes or, most likely, freshly baked biscuits. Clearly they had their priorities askew! But don’t you know, when I became a mother, I kept the same rule. Turns out that it’s always a good plan to serve a decent breakfast when Christmas dinner won’t be on the table until three or four o’clock in the afternoon.

With just a little preparation, a hot, freshly baked breakfast is a cinch and you can get to the important part: Opening the gifts! This month our Bread Bakers host is Holly from A Baker’s House and she has challenged us to bake breads – quick or yeasty – which can be started one day and baked the next, giving you lots of lovely ideas for a perfectly easy holiday breakfast.

(And don’t forget my friend Donna’s great cookbook, Make Ahead Breads <Amazon affiliate link* which is also a wonderful source of recipes and inspiration for this theme and would make a fabulous Christmas gift for a baker in your life.)

This post is not technically part of Christmas Week but I would be remiss if I didn't tell you to check out my coconut praline post from yesterday, with details on how to enter to win one of three ($500, $250 and $50) Amazon gift cards up for grabs!

These muffins are adapted from this recipe by Nigella Lawson.

Ingredients
2 cups or 250g flour
1/2 cup or 100g sugar
2 1/2 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup or 120ml whole milk
1/3 cup or 75ml canola or other oil
1 large egg
2 clementines (for zest and 1/3 cup or 80ml juice)
1 cup or 140g dried cranberries, plus 12 more for decoration, if desired.

Method
Prepare your muffin pan by greasing it with butter or nonstick spray or lining it with paper muffin cups. I usually line it with the paper cups and give the whole pan a quick spray. Set aside.

In a large mixing bowl, combine the flour, sugar, baking powder, cinnamon, baking soda and salt.

Add in the dried cranberries, mixing well, and cover the bowl with cling film and set it aside with the baking pan.



Measure your milk and oil into a large measuring jug. Add the egg and beat until well combined.

Zest the two clementines with a fine grater or microplane straight into the measuring jug.



Juice the clementines and add 1/3 cup or 80ml of the juice into the measuring jug as well. If you don’t get quite enough juice, top up with more milk to reach your required measurement. Cover the jug with cling film and pop it in the refrigerator.

The next morning, preheat your oven to 350°F or 180°C.

Give your liquid ingredients a good mix with a fork and pour them into the dry ingredient bowl.



Fold to combine, being careful not to over mix. If a little flour still shows here and there, that’s a good thing.



Divide the batter between the muffin cups. Add one more dried cranberry to each muffin, if desired. I like to see a little of what's inside on top of my muffins.



Bake in your preheated oven for 20-25 minutes or until the muffins are golden and a toothpick stuck in the middle comes out clean. I cannot begin to tell you how wonderful these smell while baking! The aroma will get the laggards out of bed and running to the kitchen.



Leave the muffins to cool for a few minutes in the pan and then remove them to a wire rack. Serve them warm with a hot cup of coffee or a glass of Champagne, if you are so inclined, in front of the sparkling Christmas tree.



Enjoy!

Check out all the other great recipes for Overnight Bread! Which one will you make first this holiday season?

BreadBakers
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.


*Items purchased through an Amazon affiliate link cost no extra to the buyer but earn me a few pennies to buy more bacon. Thanks for the support.


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