Tag Archive for Muffins

Apple-Speculaas Muffins

Moist muffins with the lovely warmth of speculaas spice mix and sticky apples on top. A real big hit in my house.

AppulaasMuffin2

Apple-Speculaas Muffins (12 muffins)
inspired on “Leon Ingredients & Recipes”

2 eggs
1/3 cup neutral tasting oil (for example rapeseed, rice bran)
1/3 + 1/4 cup unsweetened apple sauce (from ~1,5 large apple)
1/2 tsp vanilla extract
1/2 cup brown sugar
1 1/2 cup whole-wheat flour
1/4 cup bran
1 tsp baking soda
1 tsp baking powder
1/2 tsp speculaas spices
pinch of salt
handful chopped walnuts
1/2 apple chopped in small cubes, mixed with a little brown sugar and speculaas spices

Preheat the oven to 175C. Line a muffin pan with paper cups.
Whisk eggs, oil, apple sauce, vanilla and brown sugar together.
In a separate bowl, mix flour, bran, baking soda, baking powder, spices and salt.
Mix dry and wet ingredients until just mixed. Stir in the walnuts.
Spoon the batter in the prepared muffin cups. Top each one with a spoonful of chopped apple.
Cook for about 30 minutes in the preheated oven. Leave to cool on a wire rack.

Raspberry-Blueberry Muffins

Using yoghurt and light cream cheese instead of butter makes this muffins a lot lighter, it makes them very moist and give them a nice tang. They are not too sweet. I used a mixture of raspberries and blueberries for this recipe, but you could use other fruit instead, for example cherries, peach (cubed) or mango (cubed).
Officially, the recipe is for 12 muffins. But as you can see on my photo, this was a bit optimistic… quite some batter ended up on the baking tray, because the muffin cups overflowed. I think the recipe will work a lot better if you make 16 muffins with it. But probably I will make half of the batter and divide it over 12 muffin cups next time. Part of the reason they overflowed was the great amount of baking powder in the original recipe, they just grew too much, changing them into volcanoes. I reduced the amount of baking powder in the recipe below.

RaspberryBlueberryMuffins2

Raspberry-Blueberry Muffins (makes 16)
Adapted from “Buiten Eten – Rose Marie Donhauser”

2 egg yolks
100 g sugar
250 ml yoghurt
150 g light cream cheese
pinch of salt
1 tsp vanilla extract
250 g flour
1.5 tsp baking powder
2 egg whites
200 g fruit

Preheat the oven to 200C. Prepare 2 muffin tins.
Whisk together the egg yolks, sugar, yoghurt, light cream cheese, salt and vanilla extract. Fold through the flour and baking powder. Whisk the egg whites to soft peaks, and carefully fold through. Then fold through the fruit. Divide over the muffin cups and cook for about 35 minutes. Leave to cool for 15 minutes in the tin, then leave to cool further on a wire rack. Can be frozen.

Banana Bread Muffins

A lovely moist muffin with the flavours of banana bread.

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Banana Bread Muffins (makes 10)
Heavily adapted from “Leon – Ingredients & Recipes”

2 eggs
1/3 cup + 1 tbsp oil
1/2 tsp vanilla extract
3 small ripe banana, mashed
1/2 cup brown sugar
1 1/2 cup whole-wheat flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp cinnamon
1/4 cup bran
Optional: a handful of chopped pecans or blueberries
Optional: oats or pumpkin/sunflower seeds for the tops

Preheat the oven to 175C. Line a muffin tin with paper liners.
Mix the eggs, oil, vanilla extract, banana and brown sugar. Add flour, baking soda, baking powder, cinnamon, bran and fold through. Fold through the pecans or blueberries if using. Divide over 10 muffin cups.
Place in the oven and bake for about 30 minutes. They will rise high. Leave to cool on a rack. Suitable to freeze.

Vanilla-Cherry-Quark-Muffins

Soft, fluffy, moist and not too sweet. I like them a lot and will definitely make them again.
The original recipe asked for sour cherries, but since those are not available around here, I used normal cherries, which was very tasty. Alternatively you could use other berries, like blueberries, blackberries, raspberries or bits of strawberry.

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Vanilla-Cherry-Quark-Muffins (makes 12)
Adapted from “Dr Oetker 1000 Die besten Backrezepte”

1 jar (sour) cherries, drained well
250 g flour
3 tsp baking powder
1 packet vanilla pudding powder (unsweetened) or 37 g custard powder (unsweetened)
100 g sugar
1 sachet vanilla sugar (8 g)
pinch of salt
2 eggs
25 ml oil (rapeseed)
75 ml milk
200 g low fat quark

Preheat the oven to 180C. Line a muffin tin with paper liners.
Mix flour, baking powder and pudding powder in a bowl. Add sugar, vanilla sugar, salt, eggs, oil, milk and quark. Mix well until it forms a smooth batter. Divide over the muffin tin. Divide the cherries as well and press them slightly into the dough.
Bake for 25 minutes in the preheated oven. Leave to cool for a few minutes, then remove from the tin and leave to cool further on a wire rack.

Oat-Blueberry Muffin

If you follow my blog, you’ll probably have noticed that I like blueberry muffins and am always keen to try out a new recipe. This one is a lower carb higher protein variety. The muffins are nice, but not really muffin-like, they are more like baked oatmeal. Which I like too, so that is not a problem. They taste best when they are freshly baked, they tend to get soggy with storing.
When I make these next time, I will try and swap the flour for protein powder, to make them even more low carb high protein.

Blueberry Oat Muffin

Oat-Blueberry Muffin (makes 6)
Adapted from Libelle

150 g light cream cheese
2 eggs
2 tbsp flour
10 tbsp oats
1 tbsp honing
1 sachet vanilla sugar
pinch of cinnamon
2 tsp baking powder
1 tsp salt
125 g blueberries

Preheat the oven to 180C. Place 6 paper liners in a muffin tin.
Mix all the ingredients, except the blueberries, in a bowl to a thick batter. Fold in the blueberries. Divide the batter over the muffin holes.
Bake in the oven for 20-30 minutes. Leave to cool on a wire rack.

Whole grain oat blueberry muffins

Not too sweet, moist, fruity and with a lovely texture. They freeze well.

Whole Grain Oat Blueberry Muffin

Whole grain oat blueberry muffins (makes 12)
Adapted from Betty Crocker

1 cup buttermilk (or use milk mixed with a few tbsp yoghurt)
1 cup oats
1/3 cup vegetable oil
1/2 cup brown sugar
1 egg
1/2 cup whole wheat flour
1/2 cup flour
1 tsp baking soda
1 tsp cinnamon
1/4 tsp salt
1 cup blueberries (frozen is fine)

Heat oven to 200C. Place paper baking cup in each of 12 regular-size muffin cups.
In small bowl, pour buttermilk over oats; set aside. In large bowl, mix oil, brown sugar and egg with spoon. Stir in flours, baking soda, cinnamon and salt just until flours are moistened. Stir in oat mixture; fold in blueberries. Divide batter evenly among muffin cups.
Bake 15 to 20 minutes or until golden brown. Cool 5 minutes; remove from pan. Serve warm or leave to cool on a rack.

Blueberry Oat Muffins

These muffins are moist and filled with juicy blueberries, perfect as a healthy snack. Make a batch, freeze, and take one out when you want a bite to eat.

Blueberry Oat Muffins

Blueberry Oat Muffins (makes 12)
Adapted from From The Kitchen

1 1/2 cup self raising flour
1 cup oats, whizzed in food processor to a flour
1 tsp baking powder
3/4 cup sugar
1 cup blueberries (frozen is fine)
1/2 cup oil
1 egg
1 1/4 cups buttermilk (or 50:50 milk:yoghurt)

Preheat oven to 180C and line a 12 hole muffin tin with liners.
Mix flour, oats, baking powder and caster sugar. Stir through blueberries. Whisk oil, egg and buttermilk together, add to flour mix and fold wet mix into dry.
Divide evenly amongst the holes and bake for 15-20 minutes.

Quark-Cheese Muffuns

Usually muffins are sweet, but why not make them savoury? I adapted this recipe from a sweet one, because I had some leftover cheese and quark, and it worked perfectly. They are moist, fluffy and savoury. We ate them with our dinner, to mop up sauce. But they also work well as a lunch or picnic dish. They have enough flavour and are moist enough to eat them without accompaniments, but they don’t have such a strong flavour that they overwhelm everything you eat with them. I do think that they are nicest when they are freshly baked.

Quark-Cheese Muffins

Quark-cheese muffins (makes 12)
Adapted from “Das Grosse Backbuch – Kochen und Geniessen”

225 g low fat quark
1 egg
1/4 cup milk
1/4 cup oil (something neutral as sunflour or rapeseed)
pinch of sugar
pinch of salt
200 g grated cheese
250 g self-raising flour

Prepare a muffin tin by lining the holes with paper liners. Preheat the oven to 175C.
Mix quark, egg, milk, oil, sugar and salt. Add the cheese and mix. Add the flour and use a dough hook to mix well.
Divide the batter over the holes of the muffin tin. Place in the preheated oven and bake about 25 minutes, until golden and cooked. Leave to cool for a few minutes, then take from the tin. Serve warm or leave to cool further on a rack.

Applesauce Oat Muffins

These muffins are really, really moist and tasty; they also freeze fantastically. Another recipe for my healthy-snack repertoire.

Applesauce Oat Muffins

Applesauce Oat Muffins (makes 12)
Adapted from Mel’s Kitchen Cafe

1 cup oats
1 cup unsweetened applesauce (from 2 large apples)
1/2 cup milk
1 egg
1 tsp vanilla extract
60 g butter, melted
1/3 cup sugar
3/4 cup whole wheat flour
1 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1/4 tsp salt
Optional: 1/2 cup dried cranberries or raisins

Preheat the oven to 190C. Line a 12-cup muffin tin with liners or grease the muffin cups. Set aside..
Stir together the oatmeal, applesauce, milk, egg, vanilla, butter and sugar. In another bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt (and cranberries or raisins if using). Make a well in the center and pour in the applesauce mixture. Stir until just combined.
Distribute the batter evenly among the 12 muffin cups. Bake for 15-20 minutes until a toothpick inserted in the center comes out clean.
Remove the muffins to a rack to cool completely.

Carrot Courgette Muffins

Another recipe for the courgette surplus. These muffins are very moist, which means that they keep well and can be frozen as well. The moistness mainly comes from the carrot and the courgette, but the muffins certainly don’t taste like vegetables. They are barely sweet, and walnuts add a bit more texture. Because the muffins consist mainly of vegetables and whole wheat flour, and only have a little bit added sugar (in the form of honey/maple syrup) and fat, they are actually quite healthy and filling. My muffins are a bit darker than you can expect from the recipe, because I used stroop (Dutch molasses/treacle), which is darker than honey/maple syrup.

Carrot Courgette Muffins

Carrot Courgette Muffins (12 muffins)
Slightly adapted from Cupcakes & Kale Chips

1 cup whole wheat flour
1/2 tsp cinnamon
1/4 tsp salt
1 tsp baking soda
45 g butter, melted and cooled
1/2 cup honey or maple syrup
1 egg
1 tsp vanilla extract
1 cup finely grated courgette
1/2 cup finely grated carrot
1/2 cup raisins
1/2 cup coarsely chopped walnuts

Preheat the oven to 175C and line a muffin pan with paper or silicon liners.
Mix flour, cinnamon, salt and baking soda, and mix together butter, honey, egg and vanilla extract in another bowl. Add the dry ingredients to the wet ingredients and stir together until just combined. Add the courgette, carrot, raisins and walnuts and stir until just mixed. Divide the batter over the muffin cups.
Bake for 20-25 minutes in the preheated oven, or until a toothpick inserted in the middle of a muffin comes out clean. Leave to cool 10 minutes in the muffin pan, then take out to cool further.
Store in an airtight container for 3 days maximum, or freeze.