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Forum
-> Recipe Collection
-> Cakes, Cookies, and Muffins
acemom
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Wed, May 07 2014, 2:43 pm
Anyone has a good, tried and true, recipe for dairy muffins? Something with a (little) coffee in it?
I only have a small toaster oven so I would need to bake in batches.
NO, I'M NOT PREPARING FOR SHAVOUS YET........
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bigsis144
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Wed, May 07 2014, 3:03 pm
(no coffee in these, sorry, but they're really good. Light yet rich.)
Lemon Yogurt Muffins
1 1/2 c. flour
2 tsp. baking powder
1/2 tsp. salt
1 c. plain unsweetened yogurt
1 c. sugar
3 large eggs
2 tsp. grated lemon zest (about 2-3 lemons)
1/2 tsp. vanilla
1/2 c. oil
Preheat oven to 350 degrees. Grease a loaf pan or 12 muffin cups.
Sift together flour, baking powder and salt in one bowl.
In another bowl, mix together yogurt, sugar, eggs, zest, vanilla and oil.
Slowly stir dry ingredients into wet, but don't over mix.
Bake muffins for 12-15 minutes or until firm on top; bake loaf for about 50 minutes.
Optional glaze that takes this from healthy-ish muffins into cake territory:
2 Tbsp. lemon juice
1 c. powdered sugar
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bigsis144
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Wed, May 07 2014, 3:05 pm
Whole Wheat Chocolate Banana Bread/Muffins (with Yogurt!)
1/4 c. oil
3/4 c. sugar
6 oz. (= 3/4 cup) plain or vanilla yogurt
1 1/2 c. mashed overripe bananas (= 3 or 4 bananas)
1 tsp. vanilla
1 c. whole wheat flour
1/3 c. white flour
1/3 c. Dutch process cocoa (I prefer the flavor of Dutch process; haven't tried with regular cocoa)
1 teaspoon baking soda
3/4 teaspoon salt
optional: 4-6 ounces chocolate chips
Preheat oven to 350 F.
Mix wet ingredients in medium bowl.
Mix dry ingredients in large bowl.
Add wet to dry and combine until just moistened. If desired, stir in chocolate chips.
Pour into greased muffin cups (again, makes slightly more than 12.. maybe my muffin pan is smaller than average?).
Bake 20 minutes, or until tops bounce back when touched with fingertip.
Cool completely before freezing.
I personally love how these taste barely thawed/still mostly frozen. They get very dense and decadent-tasting, and not break-your-teeth hard.
I sort of made this recipe up by combining and tweaking a number of other recipes. I keep trying to see how much more I can decrease the sugar and oil, especially because the bananas and yogurt keep the muffins sweet and dense. If I make any changes that improve on my current recipe, I'll post 'em!
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tigerwife
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Wed, May 07 2014, 3:09 pm
Love these blueberry muffins. I added a yoghurt instead of the milk.
1 1/2 cups (195 grams) all-purpose flour
3/4 cup (150 grams) sugar, plus 1 tablespoon for muffin tops
1/2 teaspoon kosher salt
2 teaspoons baking powder
1/3 cup (79 ml) vegetable oil
1 large egg
1/3 – 1/2 cup (79 ml – 118 ml) reduced fat (2 %) milk
1 1/2 teaspoons vanilla extract
1 cup (170 grams or 6 ounces) fresh blueberries
Directions
Heat Oven and Prepare Muffin Cups
Heat oven to 400 degrees F (205 degrees C). Then, line 8 standard-size muffin cups with paper liners. Add 1 to 2 tablespoons of water to the 4 empty muffin cups (this helps to make sure the muffins bake evenly).
Prepare Muffin Batter
Combine flour, 3/4 cup of the sugar, baking powder and the salt in a large bowl with a whisk. Whisk at least 10 times to make sure the baking powder and salt have evenly dispersed.
Next, add vegetable oil to a measuring jug that holds at least 1 cup. Add the egg then fill the jug to the 1-cup line with milk (this should be 1/3 to a 1/2 cup of milk). Add vanilla extract and whisk until combined.
Add milk mixture to the bowl with flour and sugar then use a fork to combine. Do not over mix. (The muffin batter will be quite thick — see note below for more details). Add blueberries and use a spatula or spoon to gently fold the blueberries into the muffin batter.
Read more: http://www.inspiredtaste.net/1.....PFG1Y
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tigerwife
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Wed, May 07 2014, 5:04 pm
Just remembered about these cappuccino muffins! They came out delicious!
2 cups flour
1/2 cup sugar
1/2 cup brown sugar, packed
2 teaspoons baking powder
2 teaspoons instant coffee granules
1 teaspoon cinnamon
1/4 teaspoon salt
1 egg, beaten
1 cup milk
1/2 cup butter, melted
1 teaspoon vanilla extract
1 cup semisweet mini chocolate chips
Struesel Topping
6 tablespoons flour
1/4 cup brown sugar, packed
1/2 teaspoon cinnamon
1/4 cup butter, cold
Directions:
1
Preheat oven to 375. Paper or grease 15 muffin cups.
2
In a mixing bowl, combine first seven ingredients.
3
In a smaller bowl, whisk egg, milk, melted butter and vanilla. Stir into dry ingredients in other bowl, just until moistened. Add cup of choc. chips.
4
Fill muffin cups 3/4's full. Set aside.
5
TOPPING: combine remaining dry ingredients, cut in butter to resemble coarse crumbs. Sprinkle over batter in cups.
6
Bake at 375 for 24 minutes, check with a toothpick. Cool for 5 minutes.
7
LEFTOVERS: Either reheat in the toaster oven or serve at room temperature Split in half and spread with butter & honey, alongside a cup of tea or cappuccino.
Read more: http://www.food.com/recipe/cap.....kback
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