Showing posts with label muffin. Show all posts
Showing posts with label muffin. Show all posts

October 12, 2013

Indulge The Spreadables Cinnamon and Brown Sugar Butter With Us

We enjoy warm breakfast over cold ones throughout the year. The first thing we do every morning after a wash is to eat our breakfast. Compared to weekdays, I tend to be regular in making a big breakfast on weekends. We choose to make a variety of porridges, French toast, cinnamon buns, muffins just to name a few. My children sometimes help me prepare the breakfast during the weekends and holidays. 

February 23, 2013

Healthy Muffin recipes

I am always looking for muffin recipes that are easy to make, which are low in fat and have high fibre.
Everyone at home will appreciate these muffins.  We can make these muffins ahead of time and store it in the freezer to enjoy it as a healthy snack or for breakfast.
Once I heard my 7 year old daughter explaining to her younger brother that the difference between a muffin and cupcake is the icing :) I think this is a neat way to explain.

Check this page of muffin recipes that are sure to please all of you.  

  • Peach Streusel Muffins: Chunks of fresh peach and crunchy pecans add flavour and nutrition to these delicious streusel-topped muffins.
  • Breakfast Muffins: Perfect for breakfast, these muffins provide an energy boost we need to start our day.  It is filled with fibre-rich ingredients.  These muffins are packed with vitamins and minerals.
  • Summer Berry Muffins: Fresh berries add delicious flavour, colour and nutrition to these muffins. They are best fresh from the oven, but are also good once cooled.  Would be wonderful snack for to send for school or have as breakfast on the go.
  • Banana-Cinnamon Muffins: These are delicious, moist muffins with a crunchy sweet topping.  These low fat muffins have bananas, oat bran, soy milk and soy flour.
  • Fruity Vegetable Muffins: Not only do grated vegetables and dried fruit add food value and flavour to these muffins, but they also make them deliciously moist.  These muffins are not too sweet.
  • Apricot and Pecan Muffins: Packed with fresh fruit and nuts, and delicately spiced with cinnamon, these homemade apricot and pecan muffins are lower in fat and sugar than store-bought muffins, and contain no trans fats or preservatives.
  • Cherry-Oatmeal Muffins: Dried fruit adds flavour to these muffins and would be a great portable snack or breakfast idea.  I adapted the recipe from the site and made these Raisin Oatmeal muffins.  If you want it to be sweet add more sugar into the mixture, this recipe is not too sweet.
1 cup old fashioned rolled oats
3/4 cup all purpose flour
3/4 cup whole wheat flour
1/3 cup toasted wheat germ or flax seeds
1/3 cup plus 1 tbsp sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/3 cups buttermilk
3 tbsp olive oil
1 large egg
1 tbsp grated orange zest optional
3/4 cup dried cherries, cranberries, or raisins

Preheat oven to 375°F.  Line twelve 2 1/2-inch muffin cups with paper liners. Toast oats in a jellyroll pan until golden brown and crisp, about 10 minutes, stirring occasionally. Or we could do this over a pan and dry roast it until it has a golden colour.  Transfer to large bowl and cool to room temperature. Add all-purpose flour, whole-wheat flour, wheat germ, 1/3 cup sugar, baking powder, baking soda, and salt to the roasted oats, stirring to combine.
Whisk together buttermilk, oil, egg, and orange zest in small bowl until blended. Make well in centre of dry ingredients and pour in buttermilk mixture. Stir just until dry ingredients are moistened. Fold in the dry fruit, using a wooden spoon.
Spoon 1 tbsp of batter into muffin cups; sprinkle top of each muffin with 1/4 tsp (1 mL) sugar. Bake until golden brown and a toothpick inserted in centre of a muffin comes out clean, about 25 to 30 minutes. Remove the muffins from pan to wire rack to cool.
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June 27, 2011

Banana cereal muffins

1 1/2 cups flour
1/2 tsp baking soda
1/4 tsp salt
1 tbsp cinnamon powder
1/2 cup butter or margarine at room temperature
1 cup brown sugar
1 egg
1 cup ripe banana mashed
1 cup cereal corn flakes or other types
1/2 cup raisins

Beat butter and sugar till creamy with mixer or wooden spoon. Mix egg and bananas.
Mix the dry ingredients flour, baking soda, salt and cinnamon together in a separate bowl then add it to the mixture with a wooden spoon. Add slightly crushed cereal and raisins into the batter, mix well till everything is blended.

Line a muffin tray with cupcake baking cup liners. Put the batter into a muffin tray which will make a dozen muffins or any other type of baking pan lined with wax paper.

Ask an adult to help when using the oven.
Bake in a preheated oven at 375F for 20 minutes, until it is golden brown and when pricked with a skewer or fork in the middle it will come out clean.
Don't over bake. Remove the muffins from the oven and keep it on the baking pan for 5 minutes then remove and cool in a wire rack.

Recipe adapted from banana cereal cookies.

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April 20, 2011

Cornflake muffin

You will need...

4 oz oats
1 cup milk
little butter for the pan
1 egg
4 oz vegetable oil
6 oz brown sugar
2 oz cornflakes slightly crushed
5 oz raisins
5 oz apricots chopped
5 oz four
4 tsp baking powder
1 tsp salt

Mix the oats and milk in a bowl and leave for 15 minutes to soak.

Grease the muffin cups with a little bit of butter.

Using a whisk beat egg, oil, brown sugar, cornflakes, raisins, apricots and the oat milk mixture. Add the flour, baking powder and salt into the mixture.

Divide the mixture into muffin cups and bake at 400F for 20 to 25 minutes until skewer inserted in the middle comes out clean.

Can keep in an airtight container for about a week.
Recipe adapted from Torviewtoronto

All rights reserved on photographs and written content Createwithmom © 2011. Please Ask First