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Nutella Stuffed Chocolate Chip Muffins

1 Nov

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First of all I’m so sorry I haven’t posted anything in so long, I have been extremely busy. Also Happy belated Halloween! I hope everyone had a suitably frightening and indulgent night, while I was tucking into these heavenly muffins. These muffins are insane! Nutella isn’t really my thing but baked into a muffin and I could eat it all day. These muffins are light and moist from the yogurt and once you reach the chocolaty centre, your brain will just explode from the awesomeness!

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Make sure you don’t leave out the coarse sugar sprinkled on top as this adds an amazing crunchy texture to contrast the delicate muffin.These muffins rise really well and create a perfect dome shape making them really impressive looking. They are robust enough to be good when traveling as a lunch dessert or just whenever, you really don’t need an excuse to make these other then to experience their crazy deliciousness! I really can’t put the superbness  of these muffins into words so I’ll leave you guys with this simple advise… Go, run and make these muffins as fast as possible! 🙂

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Nutella Stuffed Chocolate Chip Muffins

1 small jar of nutella, approximately

3 cups plain flour

1tbsp baking powder

1/2tsp baking soda

a pinch of salt

145g butter, softened

1 1/4cup caster sugar

2eggs

1tsp vanilla extract

1 1/2cups vanilla yogurt

1 cup white and milk chocolate chips

2-3tbsp mini chocolate chips, for sprinkling

2tbsp coarse brown sugar

  • Line a baking sheet with baking parchment and drop roughly 16 spoonfuls of the nutella onto the tray. Pop in the freezer until the nutella is frozen solid, about 2-3hours.
  • Preheat the oven to 180°c/350°f and line about 16 muffin cups with paper liners.
  • In a medium bowl, mix together the flour, baking powder, baking soda and salt. Set aside.
  • In a separate large bowl, cream the butter and sugar until light and fluffy. Beat in the eggs one at a time followed by the vanilla and vanilla yogurt.
  • Mix in the dry mixture and chocolate chips alternately in batches until fully combined.
  • Divide the mixture between the muffin cups leaving about 4tbsp for the top.
  • Push the frozen nutella discs into the muffin mixture and top with the remaining batter to cover where the nutella went in. sprinkle each one with mini chocolate chips and coarse sugar. Bake in the oven for 20-25mins until golden brown.
  • These are best when served slightly warm but really they’re just delicious all round! Enjoy 🙂

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Perfect, Moist Cornbread

2 Jul

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My family lived in America for a long time and we moved over when I was only three, so there are a lot of things that they remember that I don’t. One of these things is cornbread. My mom is always going on about how good it is and I had no clue until now. I sort of jumped in at the deep end because I decided to make it myself without ever having it before so I didn’t really know what to expect but it turned out amazing.

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My mom  said it was even better then the ones she remembered and I will definitely be making mom in the future. It is really handy because it is a quick bread and doesn’t need all that time consuming kneading and rising. It is a really beautiful golden yellow color and the top browns really fantastically.

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It is lovely and moist thanks to the yogurt and contains no fat except from the eggs. I had this with a big bowl of steaming hot soup and it was delicious although I know it is traditionally eaten with chilli, which I really must try! These would also be great in a sweet version with some honey and fruit on top. If you don’t want to make it into squares you could make them in a big muffin tin.

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Perfect, Moist Cornbread (Makes about 9-12 squares)

1 cup spelt flour

1 cup polenta/cornmeal

1/2tsp salt

1tsp baking soda

1 cup low fat natural yogurt

1/4 cup runny honey

2 eggs, lightly beaten

  • Preheat the oven to 190°c/375°f and grease and line a 8 x 8 inch square tin with baking parchment.
  • In a large bowl, stir together the flour, polenta, salt and baking soda.
  • Make a well in the center and add the yogurt, honey and eggs and fold in gently but thoroughly making sure to scrap all around the bowl to make sure all the flour is folded in.
  • Pour into the prepared tin and bake in the oven for 20-25mins until a skewer inserted in the middle comes out clean.
  • Let cool fully in the tin then transfer to a board and cut into squares.
  • If not using these all at once, make sure to keep them wrapped up in tin foil or even just a tea towel to prevent them drying out.

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Apple and Fudge Crumble Squares

5 Mar

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This little beauty is actually one of the recipes that I made for my Junior Cert Home Economics practical exam. The only difference is I did it in a muffin form which is also absolutely fantastic. As a result of it being for an exam, I have made this recipe more times then I could possibly remember and the amazing thing is that it never, ever let me down and nobody ever got sick of them because they were just that darn good. I have to thank my brother, sister and my mom for complimenting me every time I made them which sky rocketed my confidence and which I’m sure is the main reason as to why I did them so well in my exam that got me my A. I decided to make them in a traybake form this time as I was bringing them to a showjumping league and I figured it would be easier to feed a crowd if they were in this form. I’m glad to say that everyone liked them as much as my family and my examiner did and there wasn’t a crumb left to be seen. Personally, I think the most delicious aspect of this dish is the fudge because after it is cook, the fudge pieces melted and become all gooey and down right magnificent. Need I say any more? 🙂

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Apple and Fudge Crumble Squares (9 x 13 inch traybake)

Cake Mix:

100g butter, softened

125g caster sugar

2 eggs

4tbsp milk

3-4tbsp natural yogurt

225g plain flour

1/2tsp bicarbonate of soda

2tsp ground cinnamon

Flavorings:

2 granny smith apples, peeled, cored and diced

30g dark brown sugar

1tsp cinnamon

100g fudge chunks

Crumble Topping:

50g flour

1tsp cinnamon

40g butter, softened

2g coarse light brown sugar

  • Preheat the oven to 180Âșc/350Âșf and grease and line a 9 x 13 inch baking tray.
  • In a small bowl, mix together the apple, dark brown sugar and cinnamon and set aside.
  • For the crumble, put the flour in a medium bowl and rub in the butter until it resembles coarse breadcrumbs. Stir in the sugar and cinnamon and set aside.
  • In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs, milk and yogurt. It may look curdled but don’t worry.
  • Sieve in the flour, bicarbonate of soda and cinnamon and fold in with a large metal spoon until fully incorporated.
  • Add in the diced apple and fudge chunks and fold in again until fully combined.
  • Spoon the cake mix into the prepared baking tray and smooth out evenly. Sprinkle the crumble in an even layer over the traybake and pop in the oven for about 25-30mins or until a skewer comes out clean.
  • Let cool completely in the tray then remove and cut into squares.
  • Serve on its own or for a nice dessert , reheat it and pair it with some salted caramel sauce and good quality vanilla ice cream.

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Kick Start Muesli Muffins

15 Jan

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Breakfast is the most important meal of the day, which is why I wanted to make a dish that is both tasty and gives me enough energy and nutrients to get me rearing to go for the day ahead. These muffins contain no flour, butter or sugar (I know what your thinking, how can it be good at all then? But believe me it can!). They are jam packed with all the good stuff. They are lovely hot or cold and you can serve them with lots of different things such as a dollop of yogurt, some fresh, chopped fruit, a drizzle of honey or just a steaming cup of coffee (Heaven, right?). I like to wrap mine individually and pop them in the freezer, then just defrost it quickly in the microwave. So easy.

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Kick Start Muesli Muffins (Makes about 8-10 muffins)

1 cup apple sauce

4 eggs

1tsp vanilla extract

2tsp cinnamon

1 1/2tsp mixed spice

1/2tsp ground ginger, optional

1tsp baking powder

3 cups of your favorite muesli, or make you own using my muesli recipe

A Note about Variations:

You can vary the flavorings in this recipe so much. For example you don’t have to use 3 cups of muesli, you could use 3 cups oats and add whatever flavoring you want after that. Such as chocolate chip and coconut, banana and pecan or cranberry and orange. Also the spices are to my taste but feel free to chop and change them if you want.

  • Preheat your oven to 180Âșc/350Âșf and line 2 muffin tins with paper cases.
  • In a bowl, mix together the apple sauce, eggs and vanilla. Add the cinnamon, mixed spice, ginger, baking powder and muesli and mix it all together.
  • Distribute the mixture between the paper cases and bake in the oven for about 20-30mins or until a skewer inserted in the middle comes out clean.
  • Let cool in the tin for 3-4mins then remove and devour.

Heavenly Coconut Muffins

21 Oct

I know coconut is just one of those things that people just love or hate, like marmite, but i am 100% lover of anything coconut. Firstly it can be used in both sweet and savory dishes and who can complain about versatility? Certainly not me. Secondly, when used in sweet dishes, it somehow has this ability to never make anything too rich. It always gives a freshness to dishes, in my opinion. This recipe uses Greek yogurt and coconut oil which are both very good for you. They use both white and wholemeal flour and only 1 egg. Therefore this recipe is fantastically hearty, healthy and a perfect breakfast or lunch. I like having mine with a big mug of coffee and some fruit. Doesn’t that sound like bliss? It does to me! You can get shredded coconut or desiccated coconut in most supermarkets, but my supermarkets are kind of limited so I got my shredded/desiccated coconut and coconut oil in my local health food store. Make sure to get the edible coconut oil and not the one to use on your hair and skin!

Coconut Muffins (Makes about 10 normal sized muffins)

Make sure the yogurt and egg is at room temperature because if it is too cold it will cause the coconut oil to solidify again. This makes managing the mix to be much more difficult but not impossible.

110g (1/2) cup extra virgin coconut oil

95g (3/4) cup plain flour

60g (1/2) cup wholemeal flour

1 1/2tsp baking powder

1/4tsp salt

230g (1 cup) Greek style yogurt

65g (1/3) cup granulated sugar

1 egg

1tsp vanilla extract

90g (3/4) cup shredded/desiccated coconut

  • Preheat the oven to 200Âșc/375Âșf and put liners in 10-12 muffin cases or use 5 inch squares of baking parchment to line the tin.
  • In a small saucepan, heat the coconut oil just until it has melted and all of it is a liquid, it doesn’t need to be hot.
  • In a separate bowl, combine the two flours, baking powder, salt and half of the coconut. Set aside.
  • In another bowl, whisk together the yogurt  sugar, egg, vanilla and coconut oil. Mix in the dry ingredients until just combined.
  • Divide the mix between your muffin cups and sprinkle the remaining coconut over the muffins evenly.
  • Bake in the over for about 20mins until a skewer inserted into the middle  comes out clean.
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