Apple Muffins

More muffins! I’ve been eating them every morning before taking the T to get to the gym at work so I need something as ‘mini breakfast’, ‘pre breakfast’ or ‘breakfast part 1’ whatever you want to call it, otherwise I’m starving at the gym.

Recipe from here.

Ingredients:

  • 1/2 cup sugar + more for the top
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp cinnamon + more for the top
  • 2 1/4 cups flour
  • 1 large egg
  • 1 cup milk
  • 1/4 cup unsalted butter, melted, cooled
  • 2 cups apples, grated (I used 3 granny smith apples)

Directions:

1) Preheat the oven to 400F.

2) In a large bowl whisk the sugar, baking powder, salt, cinnamon and flour.

3) In a medium bowl, whisk the egg, milk and butter.

4) Mix the wet into the dry. It will be quite dry now.

5) Add the  apple in and mix.

6) Add the batter to the muffin pan, sprinkle sugar and cinnamon on top.

7) Bake for 20-22 minutes or until a toothpick inserted comes out clean.

8) Allow to cool for 5 minutes.

Apple Muffins

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Carrot Pumpkin Muffins

I had 1/2 cup of pumpkin left and I wanted to find a way to use it up. I also have tons of carrots, so…

Recipe taken from here, but changed a bit.

Ingredients:

  • 1/2 cup pumpkin
  • 1/3 cup brown sugar
  • 2 TBSP oil
  • 1 egg, beaten
  • 1/2 cup carrots (1 medium carrot)
  • 3/4 cup flour
  • 1/4 tsp salt
  • 1/2 tsp cinnamon
  • 1 tsp baking soda

Directions:

1) Preheat the oven to 350F.

2) Beat the pumpkin, brown sugar, oil and egg.

3) Add the carrots and mix.

4) Add the flour, salt, baking soda and cinnamon and mix.

5) Add to a muffin pan (no need to butter).

6) Bake for 15 minutes.

I found them best heated with butter on top.

Carrot Pumpkin Muffin

Brown Butter, Carrot and Orange Muffins

I guess you can say these are amazing, because they disappeared via my new roommates. I guess ‘try one’ means ‘eat all but 2’. I’ll be taking all baked goods to my room now…One helped me, because none of them have baked before. Still. The next day I was asked to spend the night showing them how to bake more. No thanks, I have other plans.

Recipe from here.

Ingredients:

  • 1 cup of unsalted butter
  • 1 3/4 cup flour
  • 2 tsp baking powder
  • 3/4 tsp cinnamon
  • 1 tsp ginger
  • 4 eggs at room temp
  • 1 cup sugar
  • the zest of one orange
  • 2 tsp vanilla
  • 3/4 tsp salt
  • 1 cup grated carrots
  • more sugar and salt

Directions:

1) Melt the butter in a pan over medium high heat. Be careful that it does not burn, but just that the foam rises to the top and the butter is golden brown, about 3 minutes after it melts.

2) Allow to cool.

3) Preheat the oven to 375F/175C.

4) Mix the flour, baking powder, cinnamon and ginger together.

5) In a large bowl, mix the eggs, sugar, orange zest, vanilla and salt until there is a ribbon texture, in that the batter follows the spoon.

6) Add the carrots and then the dry mixture and fold in.

7) Add the brown butter and mix.

8) Butter the muffin pan.

9) Add the batter to the muffin pan.

10) Pinch sugar and salt on top.

11) Bake for about 18 minutes, or until a toothpick comes out clean.

Carrot Orange Muffins

Pumpkin Muffins

These tasted like pumpkin bread and were gone quick. I made mini ones so it was 2 or 3 bites and gone.

Recipe taken from here.

Ingredients:

  • 1 1/4 cups + 3 TBSP flour
  • 1/2 tsp baking soda
  • 3/4 + 1/8 cinnamon
  • 1/4 tsp cloves
  • 1/2 tsp nutmeg
  • pinch allspice
  • 1/2 tsp salt
  • 1 cup + 2 tsp sugar
  • 1/4 cup + 3 TBSP canola oil
  • 3/4 cup + 2 TBSP pumpkin puree
  • 1/4 cup + 2 1/2 TBSP eggs (2)
  • 1/2 cups + 1/2 TBSP golden raisins

Directions:

1) Mix the flour, baking soda, cinnamon, cloves, nutmeg, allspice and salt together in a large bowl.

2) Mix the sugar and oil until combined.

3) Add the pumpkin and mix until smooth.

4) Add the eggs, in 2 additions.

5) Add the dry ingredients to the wet in 2 additions, scraping the sides.

6) Fold in the raisins.

7) Place in a container that you can cover for 8-26 hours.

8) Preheat the oven to 435F.

9) Spray the muffin pan with cooking oil.

10) Add the batter to the pan.

11) Add the muffins to the oven.

12) Lower the temperature to 325F.

13) Bake for 45 minutes, or until the muffins are golden brown and a toothpick comes out clean.

Pumpkin Muffin

Raspberry Chocolate Chip Muffins

Raspberries have been super cheap (well, in retrospect of the amount you get vs other fresh fruit in Korea) recently so I wanted to make a few things with raspberries in them. My boyfriend has also been getting on to me about using up the chocolate bars in my freezer before he eats them all (there’s 3 big bars…or was…). Recipe taken from here.

Ingredients:

  • 3 cups flour
  • 4 TBSP baking powder
  • 1 tsp salt
  • 1 tsp cinnamon
  • 2 eggs
  • 3/4 cup sugar + more for the tops
  • 1/4 cup brown sugar
  • 1 cup of milk
  • 1/2 cup oil (not olive)
  • 1 tsp vanilla or rum (or any dark liquor)
  • 2/3 cup dark chocolate chips
  • 1 1/4 cup raspberries

Directions:

1) Preheat the oven to 425F/220C or toaster oven to 200C.

2) In a large bowl mix the flour, baking powder, salt and cinnamon.

3) In a medium bowl mix the eggs, 3/4 cup sugar, and brown sugar.

4) Add the milk, oil and vanilla/rum and mix.

5) Add the wet mixture to the dry mixture, being sure not to overmix.

6) Add the chocolate chips and mix a bit more.

7) Add the raspberries and fold in, trying not to break them.

8) Pour into baking tins.

9) Bake for 5 minutes, before lowering the heat to 375F/170C or toaster oven to 140C and bake for another 20-25 minutes or until the tops are browning.

10) Let cool for 10 minutes before removing from baking tins.

Chocolate Raspberry Muffins 005

Banana Walnut Cinnamon Muffin

I looked at about muffins and bread recipes and came up with this. Made for potluck so of course it is in Tupperware already.

Ingredients:

  • 4 bananas mashed
  • 1/2 cup dark brown sugar
  • 1/2 cup light brown sugar
  • 1 egg
  • 1/4 cup butter, melted
  • 1 tsp Bacardi 151 (or vanilla, I don’t have vanilla and you can substitute vanilla with dark rum or brandy)
  • 1 3/4 cups wheat flour
  • 1/4 cup oats
  • 1/2 tsp salt
  • 1 tsp baking soda
  • 2 tsp cinnamon
  • 1 cup chopped walnuts

Directions:

1) Preheat the oven to 350F/175C or toaster oven to 140C.

2) Mix the bananas with the brown sugars and egg.

3) Add the butter and Bacardi 151.

4) Add the flour, oats, salt, baking soda and cinnamon and mix slowly so the flour doesn’t fly everywhere.

5) Add the walnuts.

6) Add the batter to baking tins and bake for 20 minutes.

Banana Walnut Cinnamon Muffin 002