Showing posts with label Muffins. Show all posts
Showing posts with label Muffins. Show all posts

HEALTHY STAWBERRY BANANA MUFFINS

January 19, 2020
Healthy and straightforward recipe for strawberry banana muffins! They're perfectly moist and fluffy, haven't any added sugar, and are made using fresh strawberries! They're the simplest whole wheat muffins!

Strawberry banana has long been one among my favorite flavor combinations. Being an enormous fruit lover, I always thought that the sweet and tart flavors from the strawberries paired so nicely with the creaminess of a banana.

HEALTHY STAWBERRY BANANA MUFFINS
HEALTHY STAWBERRY BANANA MUFFINS

Everything from strawberry banana smoothies to strawberry jelly and banana sandwiches, I used to be always finding ways to form this combo shine.

The additions to those muffins are endless! You'll add in any sort of nuts that you simply want, some chia seeds for a nutrition boost, or slather it up together with your favorite sort of spread (I spread mine with peanut butter!)

HEALTHY STAWBERRY BANANA MUFFINS

INGREDIENTS :

  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1/3 cup honey
  • 1 tsp cinnamon
  • 1.5 cups white whole wheat flour
  • 2 overripe bananas, about 3/4 cup
  • 2 eggs (room temperature)
  • 1/2 cup melted coconut oil (cooled)
  • 1/2 cup yogurt (I recommend using one with at least 2% fat for more moisture)
  • 1 tsp vanilla
  • 1/4 cup rolled oats – optional, but gives a nice chew.
  • 1.5 cups fresh strawberries

INSTRUCTIONS :

  1. Preheat oven to 350F and prepare muffin tin with spray or liners.
  2. In a small bowl, combine flour, baking powder, baking soda, cinnamon, and salt.
  3. In a large bowl, mash bananas until smooth. Whisk in eggs, coconut oil, honey, yogurt, and vanilla until combined.
  4. Fold in flour mixture, then oats, careful not to over- mix.
  5. Fold in strawberries and only stir a few times.
  6. Use an ice cream scoop or measuring cup to scoop into prepared muffin tin.
  7. Bake for 18-20 minutes or until toothpick comes out clean.

CHEESECAKE CHOCOLATE CHIP MUFFINS

December 19, 2019
Cheesecake Chocolate Chip Muffins are a delicious combination of cheesecake and cake beat one little package called a muffin. Therefore, they're definitely sweet enough to serve at the top of a meal or place on a dessert buffet table if you’re celebrating something special. 

Cheesecake Chocolate Chip Muffins takes two of my favorite flavors and combines them into one delicious breakfast muffin which will even be served as dessert. Inspect this easy recipe for a delicious, moist, homemade muffin or even it’s a cupcake? You decide! 

CHEESECAKE CHOCOLATE CHIP MUFFINS
CHEESECAKE CHOCOLATE CHIP MUFFINS

CHEESECAKE CHOCOLATE CHIP MUFFINSA
This recipe is extremely almost like a Black Bottom Cupcake or Black Bottom Muffins. However, I’m calling them cheesecake chocolate chip muffins because cheesecake and me are specialized friends. It’s actually one among my all-time favorite desserts. 

The cake portion of this muffin involves Greek yogurt, but you'll definitely substitute soured cream if that’s what you've got available. 

CHEESECAKE CHOCOLATE CHIP MUFFINS

INGREDIENTS :
CHOCOLATE MUFFIN INGREDIENTS:
  • 2 cups all purpose flour
  • 1 egg
  • 1 cup plain Greek yogurt
  • ½ cup milk
  • ½ cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 stick – unsalted butter
  • 1 cup granulated sugar
  • ¼ cup cooled coffee
  • 1 tsp vanilla extract
  • ¾ cup mini chocolate chips
CHEESECAKE FILLING INGREDIENTS:
  • 1 egg
  • 8 oz cream cheese – softened
  • ½ cup granulated sugar
  • ½ tsp vanilla extract
  • ¼ cup mini chocolate chips
INSTRUCTIONS :
HOW TO PREPARE THE CHEESECAKE FILLING:
  1. In a medium bowl, mix the cream cheese and sugar until creamy.
  2. Add in the egg and vanilla extract, continue mixing until well combined.
  3. Gently mix in the chocolate chips.
  4. Take a large Ziploc bag or piping bag and spoon the cheese cake filling into the bag.
  5. Chill in the fridge until needed.
HOW TO PREPARE THE CHOCOLATE MUFFINS:
  1. In a large bowl, combine the dry ingredients: flour, cocoa powder, baking soda and salt. Set aside.
  2. In another bowl, beat the butter and sugar until creamy.
  3. Then, add in the egg, yogurt, milk, coffee and vanilla.
  4. Mix well until everything is well combined.
  5. Slowly, add in the dry ingredients into the wet and mix until everything is well combined.
  6. Gently mix in ½ of your chocolate chips.
HOW TO FILL THE MUFFIN PANS:
  1. Take a large Ziploc bag or piping bag and spoon the batter into your bag. The batter will be very thick.
  2. Cut the tips off of your bags and squeeze about a tbsp. of muffin batter into the muffin liners.
  3. Then, squeeze about 2 tbsp of cheesecake batter on top and top with more muffin batter.
  4. Finally, top with a sprinkle of chocolate chips.
  5. The liners should be about ¾ of the way full.
HOW TO BAKE THE MUFFINS:
  1. Bake at 400 for just 5 minutes, then turn the heat down to 350 degrees and continue baking for about 13-15 minutes.
  2. Cool before unwrapping, the muffins will release better when cooled.

PUMPKIN CHEESECAKE MUFFINS

December 18, 2019
Like a delicious pumpkin roll, these pumpkin cheesecake muffins mix absolutely spiced pumpkin muffins with cheese filling. High the muffins with refined sugar cake topping ANd you've got an fully irresistible pumpkin spice breakfast treat.

Every year once the weather begins to cool down down, I suddenly begin desire all of the season’s comforting flavors. I’m pretty positive I’m not alone here– a pumpkin-spice alarm bangs altogether our brains! One amongst the primary recipes with pumpkin I prepare annually square measure these pumpkin cheesecake muffins!

PUMPKIN CHEESECAKE MUFFINS
PUMPKIN CHEESECAKE MUFFINS

Which a part of these pumpkin cheesecake muffins can you wish best? I’m unsure I will play favorites! There’s with great care a lot of to like as a result of each layer features a completely different texture and style. 

A dampish and flavor-packed tender pumpkin quick bread, munificently spiced and gently sweet with refined sugar. The cheesecake may be a sourish, nonetheless sweet ripple of creamy goodness. And also the buttery slightly fresh crumbles on high add the right crowning glory.

PUMPKIN CHEESECAKE MUFFINS

INGREDIENTS :
Crumb Topping:

  • 1/4 cup (50g) packed light or dark brown sugar
  • 1/2 cup (62g) all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/4 cup (60g) unsalted butter, melted

Pumpkin Muffins:

  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 and 1/2 teaspoons ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1 and 3/4 cups (220g) all-purpose flour (spoon & leveled)
  • 2/3 cup (133g) packed light or dark brown sugar
  • 2 large eggs, at room temperature
  • 1 cup (227g) canned pumpkin puree
  • 1/2 cup (120ml) vegetable oil (or melted coconut oil)
  • 1/3 cup (80ml) milk
  • 1 teaspoon pure vanilla extract

Cheesecake Filling:

  • 1 egg yolk
  • 1/2 teaspoon pure vanilla extract
  • 3 Tablespoons (36g) granulated sugar
  • 6 ounces (168g) block cream cheese, softened to room temperature

INSTRUCTIONS :

  1. Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. This recipe makes 12-14 muffins, so you may need a 2nd muffin pan or bake this recipe in batches.
  2. Make the crumb-topping first: Combine the brown sugar, flour, and cinnamon in a small bowl and mix until combined. Add the melted butter and gently mix with a fork until crumbs form. Don’t over-mix into a paste. Just mix until it is crumbly. Set aside.
  3. Make the pumpkin muffins: Whisk the flour, baking powder, baking soda, salt, cinnamon and pumpkin pie spice together in a large bowl. Set aside. In a medium bowl, whisk the brown sugar, eggs, pumpkin, oil, milk, and vanilla extract together. Pour the wet ingredients into the dry ingredients and whisk or stir until just combined. Avoid over-mixing.
  4. Make the cheesecake filling: Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese in a medium bowl on medium-high speed until smooth and creamy. Beat in the egg yolk, vanilla extract, and sugar until combined.
  5. Spoon 1 heaping Tablespoon of pumpkin muffin batter into the muffin cups. Layer with about 1 spoonful (not quite a full Tablespoon) of cheesecake filling, then another heaping Tablespoon of muffin batter– or however much batter is needed to fill the cups all the way to the top. Some cheesecake filling may poke out of the top or on the sides. Sprinkle crumb topping onto each, then press it down into the tops of the muffins to help prevent it from falling off as the muffins bake.
  6. Bake for 5 minutes 425°F (218°C) then, keeping the muffins in the oven, reduce heat to 350°F (177°C) and continue baking for another 15-16 minutes. The total time these muffins should be in the oven is around 20-22 minutes. Allow the muffins to cool for 10 minutes in the pan, then transfer to a wire rack to cool until ready to eat.
  7. Muffins taste best on the same day, though they may be covered tightly and stored at room temperature for up to 2 days or in the refrigerator for up to 1 week.

LOW CRAB PUMPKIN PROTEIN MUFFINS

December 17, 2019
If you’re in search of an occasional carb breakfast or a sweet treat to extend your macromolecule intake, these low carb pumpkin macromolecule muffins can do the trick. 

Each pumpkin gem has eleven grams of macromolecule with simply five grams of carbs, although you’d ne'er are aware of it. They’re lightweight and flossy with simply the correct quantity of wet.

LOW CRAB PUMPKIN PROTEIN MUFFINS
LOW CRAB PUMPKIN PROTEIN MUFFINS

And to prime things off, you’ll solely would like seven ingredients and a bowl to create these low carb pumpkin muffins!

What You’ll ought to build These Low Carb Pumpkin macromolecule Muffins 
Like i discussed higher than, there ar solely half dozen ingredients on the list. I’ll quickly run through the first ingredients and bit on any potential substitution queries.

LOW CRAB PUMPKIN PROTEIN MUFFINS

INGREDIENTS :

  • 3 large Eggs
  • 3/4 C (84g) Almond Flour
  • 1/2 Tbsp Pumpkin Pie Spice
  • 1/2 tsp Baking Powder
  • 1 C (240g) Canned Pumpkin
  • 1/2 Tbsp Vanilla Extract optional
  • 2 scoops (62g) PEScience Protein Powder vanilla

INSTRUCTIONS :

  1. Preheat an oven to 350F and spray 8 slots in a muffin tin with nonstick cooking spray or place 8 silicone muffin molds on a baking sheet. 
  2. Mix the dry ingredients together in a large bowl.
  3. Gradually stir in the eggs, canned pumpkin, and vanilla extract. Stir until you have an evenly mixed batter. 
  4. Spoon the batter into the muffin tin or molds, filling each mold about 3/4 full. 
  5. Bake for 23-26 minutes or until the muffins are cooked through and the tops are golden brown. 
  6. Transfer the muffins to a wire rack to cool and enjoy!


GINGERBREAD MUFFINS WITH VANILLA BEAN GLAZE

December 10, 2019
This fun twist on the classic takes arduous, boring cake and turns it into a pleasant cake muffins with flavorer glaze. Pure magic!

The holiday season is finally here and zilch says Christmas quite like gingerbread! This fun twist on the classic takes arduous, boring cake and turns it into a pleasant breakfast (or dessert) staple that you’ll return to once more and once more. I'm talking concerning cake muffins with flavorer glaze. 

GINGERBREAD MUFFINS WITH VANILLA BEAN GLAZE
GINGERBREAD MUFFINS WITH VANILLA BEAN GLAZE

These cake muffins area unit odorous from the nice and cozy vacation spices and have that ancient dark brown color from a chic dose of sirup. And that they try dead with the flavorer glaze. Plus, they're preposterously light-weight and ethereal. I dare you to do to merely eat one!

In addition to being light-weight and flossy, these muffins area unit a breeze to assemble. In fact, I'd even advocate shift out Santa’s cookies and milk for one or 2 of those muffins. They're thus fun and guaranteed to please everybody within the family!

GINGERBREAD MUFFINS WITH VANILLA BEAN GLAZE

INGREDIENTS :
Gingerbread Muffins:

  • 2 and 2/3 cups all-purpose flour
  • 1 tablespoon ground ginger
  • 2 large eggs, room temperature
  • 1 and 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1/2 cup sugar
  • 2 and 1/4 teaspoon baking soda
  • 1/2 cup dark molasses
  • 1 cup cold water

Vanilla Bean Glaze:

  • 1 cup confectioner’s sugar, sifted
  • 1 teaspoon vanilla bean powder
  • 1 tablespoon whole milk

INSTRUCTIONS :

  1. Preheat oven to 350 F. Line a standard muffin tin with muffin cups, then coat with nonstick baking spray. 
  2. Combine flour, baking soda, ginger, cinnamon, and salt in a large bowl, then whisk to combine. Set aside.
  3. Place butter and sugar in the bowl of a stand mixer fitted with paddle attachment, then beat on medium speed until light and fluffy, about 3 minutes. Add eggs, beating after each addition, then add molasses. Scrape down the sides as needed and beat until well mixed. 
  4. Carefully add half of the dry ingredients to the bowl, then combine slowly. Add remaining dry ingredients, scrape down the sides, and beat until thoroughly mixed. With the mixer on low, add the cold water. Continue to beat for 2 minutes, or until mixture is very smooth. 
  5. Divide batter evenly between muffin cups, about 3/4 full. Bake for 25 minutes, or until a toothpick inserted into the middle of the muffin comes out clean. Let muffins cool for 10 minutes in the pan, then transfer to a wire rack to cool completely.
  6. While muffins are cooling, make vanilla bean glaze. Combine confectioner’s sugar, vanilla bean powder, and milk in a small bowl. Whisk, adding a little more milk, 1 teaspoon at a time, until you reach your desired consistency. Drizzle glaze on top of muffins. 


EASY MUFFIN BREAKFAST PIZZA

December 06, 2019
I blue-eyed creating breakfast, not solely as a result of it offers American state a peaceful thanks to rouse and revel in my occasional as slowly shake off my tone state, however as a result of it's decadently delicious! 

A hearty breakfast platter together with some combination of sausage, eggs, and cheese is that the best nutrient to start out the day. If you add in southern vogue sawmill gravy and English muffins you have got what could also be the most effective breakfast nutrient ever!

EASY MUFFIN BREAKFAST PIZZA

The most standard nutrient is maybe dish, thus it ought to return as no surprise that my English muffin Breakfast dish is my ideal breakfast nutrient. It's the sawmill gravy ‘pizza sauce’ that basically makes this breakfast dish sing. (Well, the dish doesn’t extremely “sing” intrinsically, that might simply be creepy.  I don’t cook creepy food.)

The direction I created for you includes breakfast sausage, since it's required to create the sawmill gravy. However, you'll simply substitute bacon if you like that instead. 

The texture of a breakfast dish is best if a people muffins square measure cooked. Then merely paint them with a satisfying small indefinite quantity of gravy, high with disorganised eggs, cheese and sausage. Once a short vacation beneath the broiler, your breakfast pizzas are hot, bubbly, and stick-to-your-ribs delicious!

EASY MUFFIN BREAKFAST PIZZA

INGREDIENTS :

  • 8 Eggs
  • 1 lb Breakfast Sausage
  • 1 Package of English Muffins
  • 8 oz Mild Cheddar Cheese thin sliced

Sawmill Gravy:

  • 2 cups Milk
  • 1/4 cup sausage drippings add butter if you don't have enough drippings
  • 1/4 cup flour
  • 1/2 teaspoon salt or to taste
  • 1/4 teaspoon pepper or to taste

INSTRUCTIONS :

  1. Cook meat in cast iron pan until well done. Remove from pan and pour off all but 1/4 cup of fat.
  2. To the meat drippings in the skillet, add the flour. Cook and stir over medium heat 5 to 10 minutes or until mixture starts to turn golden. (This burns away the raw flour flavor which must be done before liquid is introduced)
  3. Slowly add milk, stirring constantly.
  4. Cook gravy until it boils and thickens.
  5. Lightly toast English Muffins in toaster while making gravy.
  6. Scramble eggs in a non-stick skillet, add a small dash of milk to make them fluffier, if desired.
  7. Turn oven broiler on high and assemble pizzas on baking sheet.
  8. Add sawmill gravy to the open faced toasted English Muffin then top with scrambled eggs, slice of cheese and sausage.
  9. Toast under broiler until cheese is bubbly and melted.


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