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Muffins

Muffins


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I managed to gather a lot of muffin recipes (even dietary). They all have in common the basic ingredients. What makes them different from each other is the imagination of each and the talent to turn them from a common cake into a delicious and elegant muffin to serve on a cool afternoon with a cup of coffee with cinnamon or a glass of milk.
I took a little from each recipe (and I thank everyone I get the recipes from) and here's what came out.

  • 3 eggs
  • 1 packet of butter
  • 200 g sugar
  • 300 g flour
  • 2-3 tablespoons of milk (depending on the consistency of the dough)
  • 50 g raisins
  • 100 g grated chocolate (I put household chocolate but milk chocolate is better)
  • 1 sachet of baking powder
  • 2 sachets of vanilla bourbon sugar
  • Grated orange peel (I had it but you can put anything you want)

Servings: 20

Preparation time: less than 60 minutes

METHOD OF PREPARING MASTER RECIPE:

Break the three eggs in a bowl and mix well with the sugar (until the composition whitens and pennies on top) and the vanilla sugar. Add the milk and melted butter (very little). Sift the flour and mix with the baking powder, then add to the composition. Add the raisins, orange peel and grated chocolate. Mix the composition and then put the muffins in a form greased with oil or melted butter. It is good to put those muffin papers in the muffin tins. I didn't have them but they came out well and only with a greasy shape.

Bake on the right heat for 30-35 minutes. Allow to cool in the form for 5 minutes and then remove. Garnish with melted chocolate on a steam bath or simply with powdered sugar. They are delicious and only good to enjoy.


Vanilla muffins. Recipe

A fluffy and fragrant muffin along with a hot cup of coffee, or tea, are exactly what we sometimes need for a wonderful start to the day. If you want a breakfast that you feel truly pampered with, try these delicious vanilla muffins. You can serve these muffins with a generous portion of fresh fruit next to it, strawberries for example, or maybe with a few tablespoons of jam or nutella.

It is the perfect dessert to serve as a family but also as a delicious treat for some well-received guests. The fluffiest and most fragrant vanilla muffins that you can easily prepare. They are suitable for breakfast, for dessert after lunch, for the school package or for a picnic snack.


Muffins, without flour

Papanas seem ideal for breakfast or as a light dessert. They are also very good for children, due to their calcium intake. On the blog I have 2 more papanaşi recipes, one with psyllium bran, another with fiber flour. Even a pudding recipe that can pass as a bigger papanaş.
Today's papanas are made even simpler: they contain only cottage cheese, eggs and sweetener. The essential condition is to use a fatty cheese (ideally country) with a coarser, drier consistency than a creamy one. Papanas thus prepared are eaten cold (to keep their shape) and taste like Easter with cheese. In a word: delicious!

  • 500-600 g of cottage cheese
  • 80 g Green Sugar (or to taste)
  • 2-4 eggs, depending on size
  • vanilla

Mix all the components well, forming a thick, bound composition. The composition is distributed in silicone forms. They can be greased with a little butter, if you want, I didn't. The molds are placed in a tray, on the bottom of which baking paper is laid (it is optional, but during baking it can still flow from the molds). Place the pan in the oven at 170 degrees C. The papanas are ready when the surface is caught. It took me 45 minutes. After baking, they will leave, it's normal.

The papanas are allowed to cool in molds, possibly covered, then they can be easily removed from the molds. Serve simple & # 8230

& # 8230or with sugar-free jam (I had cherries):

TOTAL: 850 grams, 1237.5 calories, 112.8 protein, 77.6 fat, 22.2 carbohydrates, 0 fiber
Source: http://calorii.oneden.com

Note: These calculations are approximate. If you follow a strict diet, I recommend you make your own calculations, starting from the concrete products used.


L & # 8217Opera & # 8211 Opera Cake

There & # 8217s no doubt that French Pastry is the ultimate way of baking and making desserts, it & # 8217s what we all look up to and work hard to learn and master. Cakes like Paris-Brest, St. Honore, eclairs, choux au craquelin or entremets have definitely sparked my love for French patisserie, for perfect techniques and elegant designs, for layers and for taste.

L & # 8217Opera is one of the classics of French patisserie, a cake that everyone admires and looks up to, a cake that can easily impress and it & # 8217s easy to see why. Eight layers of pure deliciousness that simply reach perfection! Because that & # 8217s what this cake it & # 8211s perfection to the core. And that doesn & # 8217t come from the technique itself, but from the way the layers are combined and what flavors are used, their textures and colors. Everything comes together so beautifully!

I made this cake for the first time last week during one of my pastry classes. Working as a pastry chef instructor has pushed me beyond my comfort zone time after time over the last couple of months. And that's exactly what happened this particular time. For some reason, I & # 8217ve been avoiding the Opera & # 8211 I was more of a distance admirer. It does look a bit overwhelming or difficult to put together at a first glance & # 8211 Mona Lisa sponge cake, French buttercream, ganache, glaze, they all require a certain degree of technique and that takes time and patience to master. I guess I just wasn't ready for it until recently! But oh boy, wish I was sooner because a bite into this cake is beyond delicious! Everyone at the class fell in love with the flavors and textures!

L & # 8217Opera & # 8211 History

L’Opera is believed to have made its first appearance at a renowned pastry shop in Paris - Dalloyau. In 1955, Cyriaque Gavillon started working at this pastry shop. He wanted to create a cake whose flavor you could taste in one bite. After a few trials, he created a cake that had layers of almond sponge, coffee and chocolate. His wife loved the new dessert and as it made her think of the Parisian Opera, its name remained Opera. There are other stories who claim different origins of this beloved cake though. No matter where it comes from however, one thing’s for sure - The Opera is one of the most delicious cakes one can taste! Its gorgeous, well defined layers of almond Joconde, chocolate ganache and coffee buttercream are a match made in heaven for every taste bud.


Sugar and gluten free muffins

These muffins without sugar or flour, are made from only 3 ingredients and are absolutely delicious, for small or large children.

Sugar-free and gluten-free muffins

Ingredient:

Method of preparation:

Preheat the oven to 190 degrees Celsius. Grind the bananas. Stir in the eggs. Grease the muffin tins with a little butter or you can line them with baking paper. Place a few berries in each muffin tin. Pour the banana and egg mixture on top. Bake for 12 minutes then let cool.


Fluffy strawberries muffins

what do you want me for strawberries on the eve of Christmas
Have gifts as tasty as the ones you make.

You don't have much to eat, I used some frozen strawberries that didn't look like who knows what :) They were much better in muffins.
Merry Christmas everyone!

With strawberries. waw! Wonderful!

Here comes Christmas,
It's not snowing and it's cold.
Only in the hearts it is warm and in the green of the fir.
It's been a holiday,
What did he leave behind?
I hope only good things, be happy, world!
I'm waiting for you to come now
New Year is on the way.
I hope you have a lot of training and fun!
HAPPY BIRTHDAY 2012!

Hmm how good they are. My girlfriend makes them with chocolate pieces. I'll tell her about strawberries

Hmm I don't have strawberries .. but I'm going to put something else :)) where did you get muffin tins?

Instead, I never made pieces of chocolate. But I'm sure I'll try them next time I make muffins.

Anja, I took the forms from Cora. Being disposable, they cost only 3 RON. But I greased them with oil, I covered them with flour and the muffins came out of shape without any problems, so I'm going to use them a lot and well :)) In case you didn't notice from the photos of the recipe , the shapes are made of a kind of thicker aluminum foil.

Hmm I have to go through Cora, I have almost Real here but I didn't see it or I missed it ... but the tempting 3 RON offer, msi!

what kind of yogurt should I use?

Anja, I don't think the shapes are hard to find. And I don't think the price differs much from one store to another. I say this thinking about the fact that a few days ago I took from Lidl some trays of 20x15cm made of similar material also with 3 RON - there were 3 trays.

Ana, I think you can use any kind of yogurt. I haven't tried skim yogurt, but I don't think it matters much.

If you use shapes taken from Ikea, which are made of paper, use two shapes, not one when you pour the composition in it / them because the paper they are made of is not thick enough and you wake up that after growing a little they start to leave to one side and to run past. That's how I suffered. Or did I put too much composition? I put half the shape.

Bogdan, I think paper shapes are the cause. I don't know what the ones you are referring to are, but they may be just some kind of baking paper, not muffin tins (meaning they should only be used to keep the muffins from sticking to the muffin tins). If so, then about 4-5 papers should be used - I've tried it before, before I found the foil shapes :)

if I use powdered sugar is the amount maintained ?? that is, 1 cup of sugar cough = 1 cup of powdered sugar ??

I noticed that a cup of caster sugar sweetens more than a cup of powdered sugar. I would add a couple of teaspoons of powdered sugar.

I tried this recipe in the evening because it looks like an easy recipe! I used skim yogurt, 0.1% fat because that's all I had in the fridge. I took out the first 4 muffins and I noticed that they burned on the bottom, although on top I can't say that they were browned, they are not as sweet as they should be and I think it's a problem with the flour because they didn't come out so fluffy as I expected and the taste of baking powder in them is felt. Where would he be wrong?

It really is an easy recipe, but I see that you somehow managed to complicate it :)
If you say that you can taste the baking powder, it means that it was too much and your muffins should have been too fluffy (so I don't quite understand why they turned out less fluffy than you expected).
If they burned on your bottom without browning on top, this is only due to the oven you use (either you bake very badly, or you set it at too high a temperature).
And the fact that the muffins don't seem to be as sweet as they should be is debatable: how sweet should some muffins be? :) Here everything depends on everyone's tastes and we must always taste the composition to make sure it is to our taste (or, if we usually do not eat too sweet, to put less sugar, to taste and complete with the rest only if we consider as needed).


Muffins for the muffin maker

Muffins for the muffin maker
Last year, on June 1, we received a toy that we instantly attached to, namely a muffin maker.

The device can be used very easily, even by the little ones, but with the supervision of an adult. The muffins come out very delicious and tender. It doesn't even get cold!

If you don't have a muffin maker, you can try this vanilla muffin recipe.


We make pancakes with raspberry and banana ice cream, in general, when our stocks of jam and jam (without sugar) made by our grandparents run out, ie from spring until mid-summer and shortly afterwards.

This stevia soup, loboda, red zucchini and tarragon simply exceeded our expectations. As I put it on the table, I sipped from it as if it were something of great culinary preparation. It is sweet-sour, extremely fragrant and fresh.

About me


Vanilla muffins

The fluffiest and most fragrant vanilla muffins that you can easily prepare. They are suitable for breakfast, for dessert after lunch, for the school package or for a picnic snack.

Prepare a tray of muffins in which to place special muffin papers already.

In a bowl, mix the soft butter with the sugar until it becomes frothy. Add eggs, one at a time, mixing well after each until incorporated.

Add flour, baking powder and vanilla extract and mix until incorporated.

Pour the dough into muffin tins and bake in the preheated oven for 18-20 minutes until browned and slightly elastic.

Let them cool in the baking tray.

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Muffins, without flour

Papanas seem ideal for breakfast or as a light dessert. They are also very good for children, due to their calcium intake. On the blog I have 2 more papanaşi recipes, one with psyllium bran, another with fiber flour. Even a pudding recipe that can pass as a bigger papanaş.
Today's papanas are made even simpler: they contain only cottage cheese, eggs and sweetener. The essential condition is to use a fatty cheese (ideally country) with a coarser, drier consistency than a creamy one. Papanas thus prepared are eaten cold (to keep their shape) and taste like Easter with cheese. In a word: delicious!

  • 500-600 g of cottage cheese
  • 80 g Green Sugar (or to taste)
  • 2-4 eggs, depending on size
  • vanilla

Mix all the components well, forming a thick, bound composition. The composition is distributed in silicone forms. They can be greased with a little butter, if you want, I didn't. The molds are placed in a tray, on the bottom of which baking paper is laid (it is optional, but during baking it can still flow from the molds). Place the pan in the oven at 170 degrees C. The papanas are ready when the surface is caught. It took me 45 minutes. After baking, they will leave, it's normal.

The papanas are allowed to cool in molds, possibly covered, then they can be easily removed from the molds. Serve simple & # 8230

& # 8230or with sugar-free jam (I had cherries):

TOTAL: 850 grams, 1237.5 calories, 112.8 protein, 77.6 fat, 22.2 carbohydrates, 0 fiber
Source: http://calorii.oneden.com

Note: These calculations are approximate. If you follow a strict diet, I recommend you do your own calculations, starting from the concrete products used.


A Make-Ahead breakfast made your way

While these egg muffins contain turkey sausage and cheese, you can use any combination of ingredients you like! Some of my favorites include:

  • ham and broccoli
  • bacon or sausages, peppers and mushrooms
  • egg muffins with spinach with feta
  • bacon, cheddar and green onions
  • asparagus & brie

If you prefer a vegetable egg muffin, skip the meat and add extra cooked vegetables. We often use the leftovers from the weekend to put in them and to change the cheeses according to what we have at hand.