Archive for the ‘Muffins’ Category

Whole Wheat Banana Chocolate Chips Muffins

Whole Wheat Banana Chocolate Chips Muffins

I love muffins. They are so easy to make and perfect for breakfast or snacking in between. Its been a while since I made muffins at home. Every week during our grocery shopping, I was getting some Whole Wheat Chocolate Chip Muffins from Wegmans. Finally yesterday I thought to bake some at home. I am glad i did because these muffins are light, flavorful and delicious. And the best part of these muffins is that they are not too sweet, the way I wanted. I love these muffins with a cup of tea.

Whole Wheat Banana Chocolate Chips Muffins

Whole Wheat Banana Chocolate Chips Muffins

Ingredients: 

  • 2 cups white whole wheat flour
  • 2 extra large eggs, at room temperature
  • 3 large ripe bananas, mashed
  • 1/2 cup packed brown sugar
  • 1/3 cup light olive oil
  • 1/2 cup 2% milk
  • 1 tbsp vanilla extract
  • 1 tbsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup chocolate chips

Method:

  • Preheat the oven to 375 degrees Fahrenheit and place liners in a muffin pan.
  • Sift together the flour, baking powder, salt and sugar in a large bowl. Then add the chocolate chips to the flour mixture.
  • In another mixing bowl, blend the bananas on low speed  for 3-5 minutes until well mashed.
  • Add the oil, milk, eggs, and vanilla and mix again on low speed for 1 minute until combined.
  • Add the dry ingredients to the banana mixture and combine until just blended. Don’t over mix the batter.
  • Divide batter equally among muffin cups, filling about 3/4 full.
  • Bake muffins 20-25 minutes, until tops are starting to brown and a toothpick inserted comes out clean.
  • Remove pan from oven and let cool on a rack for 5-20 minutes then remove muffins to a rack to cool to room temperature.
Whole Wheat Banana Chocolate Chips Muffins

Whole Wheat Banana Chocolate Chips Muffins

Recipes Yields: 12 Cupcakes

Ginger , Zucchini and Lemon Cupcakes

I had some zucchini lying in my fridge for some days and I was wondering what else I can do with this veggies except the regular addition to pasta or noodles.  Fortunately I saw this recipe of the healthiest cupcakes on the wall of wordpress.

So I look it into the recipe and thought of giving this a try. I am not a big fan of frosting or should I say I don’t like to eat the frosting. But this light frosting works very well with this cupcake and it turned out so cute and beautiful.

So, heres goes the recipe.

Ginger, Zucchini and Lemon Cupcakes

Ginger, Zucchini and Lemon Cupcakes

Recipe adapted from here.

Ingredients:

  • 2 cups all purpose flour
  • 2 cups grated zucchini
  • 3/4 cup olive oil
  • 3/4 cup honey
  • 2 large eggs
  • 1 tsp vanilla extract
  • 2 tsp grated ginger
  • 1/2 tsp cinnamon
  • 1 tsp lemon zest
  • 1/2 tsp salt
  • 1 tsp baking soda

Preparation:

  • Combine all the dry ingredients together and keep it aside.
  • Preheat a oven to 350 deg farhenheit. Prepare a muffins tin by placing liners and brush the outer part of the tray with butter and keep it aside.
  • Take a large bowl, whisk in olive oil, honey, eggs, vanilla extract, cinnamon,grated ginger and lemon zest. Slowly with the help of saptula mix in the grated zucchini with the wet ingredients.
  • Working in batches add the dry ingredients to wet  ingredients and incorporate well.
  • Spoon the batter in the prepared muffins tins with liners and bake .
  • Bake for 20-25 minutes on 350 deg fahrenheit or until a tooth pick inserted come out clean.
  • Cool it on wire rack and meanwhile prepare the frosting.

For frosting:

  • 100 ml heavy cream
  • 1 Tbsp powdered sugar
  • 1/4 tsp vanilla extract
  • 1/2 tsp grated lemon zest, some for garnishing
  • 1 Tbsp butter, at room temperature

In a electric mixer fitted with paddle attachment, beat all the ingredients under frosting until light and fluffy about 3-4 minutes.

Frost the cupcake and garnish with some lemon zest to serve.

Ginger, Zucchini and Lemon Cupcakes

Ginger, Zucchini and Lemon Cupcakes

Recipe Yields: 16 muffins

Blueberry Muffins with a Lemon Twist

On the 4th of July long weekend we were going to travel to Ohio, so I was thinking to pack some snack so that we can munch on while travelling. Also, I had a pint of blueberry lying in the fridge which is obviously not going to be fresh when we will return back. So, this is the best way to make use of the blueberries. Also, while making this I was thinking what else can I add to this and saw a lemon in my fridge and added some grated lemon zest to the muffins. Needles to say we enjoyed this combination of lemon zest and blueberries together.

Blueberry Muffins with a Lemon Twist

Blueberry Muffins with a Lemon Twist

Ingredients:

  • 2 1/2 cups all-purpose flour
  • 1 1/4 cups sugar
  • 12 tablespoon butter, at room temperature
  • 3 extra-large eggs, at room temperature
  • 1 cup sour cream
  • 1/4 cup milk
  • 1 1/2  teaspoon pure vanilla extract
  • 2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 pint fresh blueberries
  • 1 lemon for zest

Preparation:

  • Pre heat oven to 350 degree Fahrenheit.
  • In a large bowl, combine all-purpose flour, baking soda, baking powder and salt and keep it aside.
  • In a bowl of electric mixer fitted with paddle attachment, mix butter and sugar until blended completely.
  • Add one eggs at a time and mix well. Now add vanilla extract, sour cream, lemon zest and mix well.
  • Slowly add in the dry ingredients and mix until just combine together. You will have to add dry ingredients in batches.
  • With the help spatula fold in blueberries to the batter and mix well. Do not over mix the batter.
  • Prepare a muffins tin by placing liners and brush the outer part of the tray with butter .
  • Spoon the batter in the prepared muffins tins with liners and bake .
  • Bake for 20-25 minutes on 350 deg fahrenheit or until a tooth pick inserted come out clean.
  • Cool it on wire rack and serve at room temperature.
Blueberry Muffins with a Lemon Twist

Blueberry Muffins with a Lemon Twist

Enjoy this cute little goodness…

Blueberry Muffins with a Lemon Twist

Blueberry Muffins with a Lemon Twist

Recipe Adapted from : Ina Garten


Banana nuts muffins

Posted: June 7, 2010 by incidentalcooksuman in Muffins
Tags: , , , , , ,

Banana nuts muffins 

As usual whenever I see Ina baking something I feel like baking on the same day or on the coming weekend. 

So, recently I saw her baking banana nut muffins with granola, I could not wait to try it. I had some bananas but they were not that much ripen required by the recipe. So, I got ripen banana from the store to make this muffins, funny right everyone makes banana muffins when they have ripen banana on hand and in my case it’s totally different. Anyways I made this and it turned out awesome. Had a friend visiting at my place and got some compliments from her that she do not like to eat muffins as they tastes very sweet but yours are perfect, they are delicious. So, here goes the recipe: 

Banana nuts muffins

Banana nuts muffins

Ingredients: 

  • 1 3/4 cup all-purpose flour
  • 3/4 cup sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 large eggs
  • 1 stick unsalted butter, at room temperature
  • 1 teaspoon vanilla extract
  • 1/4 cup sour cream
  • 1 cup walnut, slightly roasted, and roughly chopped
  • 1 cup granola cereal
  • 2 grated banana
  • 1 banana, diced in small pieces

Preparation: 

  • Pre heat oven to 350 degree Fahrenheit
  • Heat a skillet and slightly roast the walnuts, do not take your eyes of it or else it will get burn. Slightly roasting walnuts give wonderful taste of the nuts.
  • In a large bowl, combine dry all-purpose flour, baking soda, baking powder and salt and keep it aside.
  • In a bowl of electric mixer fitted with paddle attachment, mix butter and sugar until blended completely.
  • Add one eggs at a time and mix well. Now add vanilla extract, sour cream and mix well.
  • Slowly add in the dry ingredients and mix until just combine together.
  • With the help spatula fold in grated banana, banana chunks, granola and walnuts to the batter and mix well. do not over mix the batter.
  • Prepare a muffins tin by placing liners and brush the outer part of the tray with butter .
  • Spoon the batter in the prepared muffins tins with liners and sprinkle some granola on the top and bake .
  • Bake for 20-25 minutes on 350 deg fahrenheit or until a tooth pick inserted come out clean.
  • Cool it on wire rack and serve at room temperature.

Note: Grate and diced bananas in the end when you are done mixing the batter completely otherwise it will turn black . 

Banana nuts muffins
Banana nuts muffins

  

  

  

 

A Very Merry Christmas Morning….

I have never baked anything in my life but after watching food network all the time I thought I should try baking…

Its easy to cook as you do not have to measure anything exact but for baking you need to be more accurate with the ingredients. Me and my husband tried baking cake once with the store brought mix but it did not turned out good for us. I always liked Blueberry muffins which we get it from Walmart.

So, finally yesterday I decided to make this yummy muffins for our selves.

And it turned out  awesome…fresh, very soft and delicious.

PS: Seems this batter will work for cake as well.

Recipe from here http://www.foodnetwork.com/recipes/ina-garten/blueberry-coffee-cake-muffins-recipe/index.html

Food Network and Ina Rocks !!!