Blueberry muffins with easy crumb topping

Blueberry muffins with easy crumb topping

Ingredients:

2 cups flour
2/3 cup sugar
1/3 cup vegetable oil
2 eggs
2/3 cup milk (I use coconut milk)
4 tsp. baking powder
1/2 tsp. salt
1 cup blueberries

Crumb Topping:
1/3 cup flour
1/2 cup sugar
1/4 butter, sliced
1/2 tsp cinnamon

Directions
Cream together sugar and oil then add 2 eggs (beaten).
Then add 2 cups flour alternately with 2/3 cup milk.
Add baking soda and salt and stir until blended.
Fold in blueberries and stir lightly.

Topping:
Mix together sugar, flour, butter and cinnamon with a fork.
Sprinkle over muffins before baking.Grease muffin tin and fill 3/4 full with batter.
Bake at 375° for about 20-25 minutes or until a toothpick inserted in center comes out clean.

These are seriously so delicious and the topping is what makes this recipe sing. You can use the recipe without the topping (but why would you:-) and the cinnamon crumb topping can be used on banana bread or other breakfast breads that would benefit from a sweet touch.


Happy baking and let me know if you try this one out!

http://www.shabbyfufublog.com/

Fresh Squeezed Orange Juice Muffins

Fresh Squeezed Orange Juice Muffins

You will need:
Dry Ingredients:
~2 cups All-purpose flour
~1 cup sugar (save 1/3 cup aside for your glaze)
~1-1/2 Tblsp Baking Powder
~1/3 tsp salt
Wet Ingredients:
~1 cube or 1/2 cup unsalted butter, melted (others use oil, I prefer butter)
Now here is where you have some choices!
My favorite & what I use, now, is:
~1 container of honey or blood orange yogurt & 2 Tblsp of sour cream.
(others have used 1 full cup of sour cream or 1 full cup of greek yogurt plain..
The first time I made it, I didn't have any of the above ingredients and I used 2 Tblsp of cream cheese, filling the rest of the cup with buttermilk, It was wonderful!) ~1-1/2 Large eggs, (if you've never done this, simply whisk you first egg and add it to wet mixture, do the same with the 2nd, only pour half of it out and use the rest, 2 really is too much and I didn't find 1 to be enough!
~2 oranges, juice, pulp and zest, added to the wet mixture


Directions:
Preheat your oven to 400F.
~Combine dry ingredients and use a whisk to combine and aerate the flour mixture.
~Set aside.
~Combine your Orange juice, pulp and zest, with your melted (and cooled)butter, eggs, with yogurt and sour cream preference.
~Pour over your dry ingredients and, with a spatula, fold together until just combined. do not overwork your muffin batter.
~Butter or line your 12 muffin tins and divide the dough into all 12 tins. Don't worry they grow.
~Bake @ 400 until toothpick comes out clean, approximately 13-16 minutes. depending on your oven.
~Remove and place tin on wire rack and lay a warm, clean towel over them for 5-10 mins. (the towel prevents any cave ins!)
~While your muffins are cooling, some, you're ready to make your glaze!
Glaze
~In a saucepan, combine the juice, pulp and zest from 2 oranges, med sized or 2 tangerines if you like.
~Add your remaining 1/3 cup granulated sugar, and,
~ 2/3 cup of powdered sugar on medium 0n heat until you get a nice glaze consistency, about 5-7 minutes on medium heat.
~Set aside, briefly.
~Now, with a toothpick, poke the tops of your warm muffins about 4-5 times each and then spoon your orange glaze over them. The little holes will allow some of the yummy goodness to soak into the muffin.
Cool and Enjoy! If you can't wait for them to completely cool, just enjoy!

English Muffins

English Muffins

Ingredients

Makes 10 muffins
11.5 grams (1 tablespoon plus 3/8 teaspoon) active dry yeast
900 grams (6 ½ cups minus scant 1 tablespoon) all-purpose flour, plus more for dusting
300 grams (1 1/3 cups) room-temperature water
380 grams (1 ½ cups plus 1 tablespoon) whole milk, warmed to 80°F
20 grams (1 tablespoon plus 2 teaspoons) sugar
25 grams (2 tablespoons) distilled white vinegar
12 grams (2 ½ teaspoons) canola or other neutral oil
15 grams (1 generous tablespoon) baking powder
12 grams (1 ½ tablespoons) kosher salt
Cornmeal, for dusting
Unsalted butter

Preparation

1. In a bowl, mix 1/5 grams (1/3 teaspoon) of the yeast, 300 grams (2 cups plus 2 heaping tablespoons) of the flour, and the room-temperature water together until there are no dry bits; this is called the poolish, or starter dough. Place it in a container that will allow the mixture to expand three times in volume. Let rest, covered with a kitchen towel, at room temperature for at least 8 and up to 12 hours.

2. After this time, in a large mixing bowl, whisk together the remaining yeast with the milk, sugar, vinegar, and oil. Add the poolish to this mixture.

3. In a separate bowl, mix the remaining flour with the baking powder and salt. Using a wooden spoon, combine the dry and wet ingredients together. Cover with a kitchen towel and set aside in a warm spot to rise until more than doubled in volume, about 3 hours.

4. Turn the dough out onto a floured surface, and pat it down with floured hands until it’s about 1 inch thick. Use a 3 ¾-inch round cutter to cut muffins out of the dough. Place the muffins on a sheet pan that has been lined with parchment paper and dusted with cornmeal. Let the muffins sit for 10 to 15 minutes.

5. Ideally, cook the muffins on an electric griddle set to 350°F. If you don’t have one, set two large nonstick sauté pans or two cast-iron skillets over medium heat. Grease the cooking surface lightly with butter and dust it with cornmeal. Cook the muffins for 5 to 8 minutes per side, turning them when the first side is done—each side should be a deep golden brown. Stored in an airtight container at room temperature, the muffins will keep for a week.

Reprinted with permission from Roberta's Cookbook.

Muffins de Alfarroba

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id: 6396, 27-11-2009 Prestígio: 25 Artigos: 28 Comentários: 33 ver cartão >>

Ingredientes:

5 ovos
1 chávena de açúcar
2 chávenas de farinha
1/3 chávena de óleo
1 iogurte baunilha
1/3 chávena de farinha de alfarroba

Preparação:

Bater os ovos com o açúcar, juntar as farinhas, o óleo e o iogurte. Vá envolvendo na massa cada ingrediente adicionado.
Deitar a massa em formas de papel.
Levar ao forno até estar cozido (teste do palito no centro do muffin).

Muffins petits pois et lardons

Muffins petits pois et lardons
Proposée par ELLE à table

 
INGRÉDIENTS:

3 œufs
200 g de farine
1 sachet de levure
200 g de petits pois surgelés
100 g de comté râpé
100 g de lardons allumettes
10 cl de lait
10 cl d’huile d’olive
3 c. à soupe de persil ciselé
sel, poivre


RECETTE:

Muffins petits pois et lardons
Préchauffez le four th. 6 (180 °C).
Faites cuire les petits pois dans une casserole d’eau bouillante salée la moitié du temps indiqué sur le paquet.
Dans un saladier, mélangez farine et levure. Creusez un puits et ajoutez les œufs, l’huile et le lait. Incorporez délicatement à la farine. Ajoutez le fromage râpé, les lardons, les petits pois égouttés et le persil. Salez très légèrement, poivrez.
Versez dans un moule alvéolé en silicone. Enfournez 15 mn environ. Le dessus doit être doré.
Dégustez les muffins chauds ou froids.

Muffins de Cereja e Melaço

Muffins de Cereja e Melaço

500 g de farinha para bolos
4 ovos
200 g de açúcar
2 colheres de sopa de melaço
150 g de manteiga
100 ml de leite
1 colher de chá de fermento
1 cereja descaroçada para cada muffin


Bati as claras em castelo. Reservei.

No copo da Bimby (ou utilizando uma tigela e a batedeira elétrica) coloquei as gemas, a manteiga amolecida e o açúcar e marquei 1m Vel.5.

Coloquei a borboleta e marquei 2 m. Vel. 4.

Adicionei o melaço, a farinha, o fermento e o leite. Marquei 2m Vel. 4.

Verti o preparado para a tigela onde se encontravam as claras batidas em castelo (convém que seja grande) e com uma colher de pau incorporei devagar até ficar um preparado uniforme.

Coloquei este preparado num saco de pasteleiro.

Coloquei as formas de papel dentro de outras de alumínio (sem untar) e enchi as formas de papel até pouco mais de meio. É importante não encher em demasia as formas porque o muffin ao crescer tem tendência para transbordar.

Coloquei uma cereja no topo de cada muffin antes de colocá-los no forno.

Sugestão: podem preferir adicionar ao preparado pedacinhos de cereja em vez de uma única cereja no centro. Ficarão ainda mais húmidos.

Levei ao forno pré-aquecido durante 20 minutos a 180 graus.

Uma boa semana!

Patrícia

 Visto em:http://foodwithameaning.wordpress.com

Muffins de banana, canela e mirtilos

Muffins de banana, canela e mirtilos

Ingredientes: 250g farinha com fermento, 1 colher chá de canela + 1 para cobertura, 2 bananas da Madeira maduras esmagadas, 120g de mirtilos, 3 colheres de sopa de mel, 3 colheres de sopa de óleo vegetal, 1 ovo grande, 185ml de leite, 50g de açúcar, 1 pitada de sal

(t): Pré-aqueça o forno a 180º. Prepare 12 formas de muffins/queques.
Peneire a farinha, a canela e o sal para um recipiente.
Bata o ovo com o óleo e o mel. Junte o leite. Envolva a banana esmagada na massa. Incorpore a farinha com uma espátula. Por fim envolva os mirtilos.

Distribua a massa pelas formas (encha as formas até ¾ da sua capacidade).

Misture o açúcar com a restante canela e polvilhe o topo da massa. Coza no forno durante cerca de 20 minutos.

(b) Pré-aqueça o forno a 180º. Prepare 12 formas de muffins/queques.
Peneire a farinha, a canela e o sal. Reserve.
Bata o ovo com o óleo e o mel 1 min na vel 3. Junte o leite pelo bocal e misture 5 seg na vel 4. Envolva a banana esmagada 5 seg na vel 4. Junte a farinha e misture 4 seg na vel 3. Junte os mirtilos e envolva com a espátula.

Distribua a massa pelas formas (encha as formas até ¾ da sua capacidade).

Misture o açúcar com a restante canela e polvilhe o topo da massa. Coza no forno durante cerca de 20 minutos. 

 

Notas:

- Receita ligeiramente adaptada do BBC Food;
- Pode omitir os mirtilos ou substitui-los por outro fruto da época.


Visto aqui

Muffins au chocolat

Muffins au chocolat - 750 Grammes por 750grammes

Mini baba au rhum

Pour :
6 personnes

Cuisson + Préparation :
Entre 30 et 60 min

Catégorie :
Petit Dej / Brunch

Ingrédients

Pour 6 personnes

• Pour les baba :
• 10 g de levure de boulanger
• 90 g de beurre
• 165 g de farine
• 2 oeufs
• 20 g de sucre
• Sel
• Pour le sirop :
• 200 g de sucre
• 40 cl d'eau
• 1 c. à soupe de rhum

Préparation :

Emiettez la levure de boulanger dans un peu d'eau tiède et délayez-la. Laissez fondre pendant 10 minutes.
Coupez le beurre en petits morceaux dans un bol et laissez-le ramollir.
Tamisez la farine et le sel dans une jatte. Creusez une fontaine au centre. Battez les oeufs rapidement et versez-les dans la fontaine ainsi que le sucre et la levure. Pétrissez bien jusqu'à obtention d'une pâte lisse et élastique.
Posez les morceaux de beurre ramolli par-dessus, couvrez d'un linge et laissez reposer pendant 45 minutes dans un endroit chaud.
Pétrissez à nouveau la pâte pour bien y introduire le beurre puis répartissez-la dans des tous petits moules en ne les remplissant qu'à mi-hauteur. Laissez gonfler une heure.
Préchauffez le four th 6/7 (200°).
Enfournez les moules et faites cuire 15 minutes. Sortez les babas du four, démoulez-les aussitôt sur une grille et laissez refroidir.
Pendant ce temps, préparez le sirop. Versez le sucre et l'eau dans une casserole et portez à ébullition. Baissez le feu et laissez cuire à petits frémissements pendant 15 minutes. Retirez du feu et ajoutez le rhum.