1. BANANA BROWN SUGAR CRUMB MUFFINS
- ½ cup All-Purpose Flour
- ½ cup Brown Sugar
- ¼ teaspoon Salt
- ¼ cup Butter, Cold Cut Into Cubes
- 5 whole Ripe Bananas
- 1 cup Light Brown Sugar
- ¾ cup Butter, Room Temperature
- 2 whole Eggs, Beaten
- 2 teaspoons Vanilla Extract
- 1 teaspoon Baking Powder
- ½ teaspoon Baking Soda
- ½ teaspoon Salt
- 2 cups All-Purpose Flour
- Preheat oven to 375 degrees.
- Use muffin liners or grease a standard 12 sized muffin tin.
- For Brown Sugar Crumb: In a mixer add ½ cup flour, ½ cup brown sugar, ¼ teaspoon salt and mix until well combined. Add ¼ cup cold butter and mix until crumbly and well combined. Place in a small bowl and set aside.
- For Banana Muffins: Mash 2 of the banana’s and set aside.
- Mix together remaining butter and brown sugar until light and fluffy.
- Add remaining 3 banana’s and mix until well combined.
- Scrape sides of bowl and add eggs, vanilla, baking powder, baking soda and salt. Mix until well combined.
- Add mashed bananas and flour mix until combined.
- Fill prepared muffin tin ¾ of the way full. Divide crumb topping evenly over muffins.
- Bake for 20-25 minutes until a toothpick inserted into the center of muffins comes out clean.
2. ONE-BOWL MORNING GLORY MUFFINS
- 1 and 1/2 cups whole wheat flour
- 1/2 cup all-purpose flour
- 3/4 cup brown sugar, packed
- 1 tablespoon baking powder
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 3/4 cup unsweetened applesauce
- 1/2 cup coconut oil, melted
- 1 apple, shredded
- 1 tablespoon vanilla extract
- 2 cups grated carrot (about 3 medium)
- 1/2 cup raisins
- 1/2 cup flaked coconut
- 1/2 cup walnuts, chopped
- Line a muffin tin with paper liners and set aside. Preheat oven to 400 degrees (F).
- In large bowl add the flours, sugar, baking powder, baking soda, cinnamon, ginger, and salt; whisk well to combine. Add in the applesauce, oil, apple and vanilla; whisk just until combined. Fold in the carrot, raisins, coconut and walnuts; stir until ingredients are combined. Divide batter evenly among prepared muffin cups.
- Bake at 400 degrees for 10 minutes, then reduce the heat to 350 degrees and bake for an additional 10 minutes, or until a toothpick inserted in the center comes out clean (or with just a few crumbs attached). Cool muffins in the pan for 5 minutes before transferring them to a wire rack. Serve warm, at room temperature, or chilled.
If you make these into mini muffins, decrease the bake time to about 10 minutes, or until the tops are golden and the centers are fully cooked.
3. SAVORY VEGGIE CORN CHEESE MUFFINS
1 cup All purpose flour/maida
1/2 cup sweet corn kernels
1/2 cup chopped capsicum
1/4 cup chopped coriander
1/4 cup chopped onion
1/2 cup grated cheese
2 tablespoon chili flakes
3 tablespoon Italian seasonings
1/2 teaspoon salt
3/4 cup yogurt
1/4 cup olive oil
Take two bowls. I will say, bowl1 and bowl2.
In bowl1, beat eat the egg and mix yogurt. Add olive oil, mix and keep aside.
In bowl2, mix the flour and other ingredients and keep aside.
Add the ingredients from bowl1 to bowl2 mixing slowly.
Pre-heat the microwave in convection mode to 180 degrees for 5 Mins.
Grease the muffin tray.
Spoon the muffin tray with the mixture. Brush some olive oil on top of the muffin mixture. This gives it a golden colour. Bake for 20 Min’s or until golden brown.
4. PESTO-SPINACH MUFFINS
FOR THE PESTO:
- ½ cup loosely packed fresh basil leaves
- ¼ cup loosely packed fresh flat-leaf (Italian) parsley leaves
- 2 cloves of garlic
- ⅛ cup pine nuts
- ½ teaspoon salt, plus more if needed
- ½ teaspoon freshly cracked black pepper, plus more if needed
- 1 teaspoon freshly grated lemon zest
- 1 teaspoon fresh-squeezed lemon juice
- ¼ cup extra-virgin olive oil
- ¼ cup grated Parmesan cheese
FOR THE BATTER:
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 3 large eggs, beaten
- ⅔ cup olive oil
- 1 cup whole milk
- 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
- 1 cup shredded mozzarella cheese
1. Preheat oven to 350° F. Grease a standard 12 muffin pan with melted butter or cooking spray. Set aside.
2. Make the pesto: in a food processor or blender, add the basil, parsley, garlic, pine nuts, lemon zest, lemon juice, salt and pepper, Pulse a few times until the mixture becomes coarse and chopped. Scrape down the sides of the bowl with a spatula and pulse once more. With the machine running, slowly pour in the olive oil and pulse briefly to make a coarse paste. The mixture should be thick and slightly creamy. Add the Parmesan and pulse once more to incorporate. Give the pesto a taste, if it is lacking in salt or pepper, add more to taste. Transfer the pesto to a bowl and set aside. It will yield about 1 cup of pesto.
3. To make the batter: in a large bowl, stir or sift together the flour, baking powder and salt. In a medium bowl, whisk together the eggs, olive oil, and milk. Stir in the thawed and squeezed-dried spinach into the wet ingredients. Make a well in the center of the dry ingredients, and pour the spinach mixture into the center. Fold the batter until evenly moistened. The batter will be slightly lumpy. Using a rubber spatula, fold in the pesto and mozzarella just until evenly distributed. Some streaks of pesto may remain, that will give the muffins color. Do not worry about mixing everything perfectly together. It is crucial to not overmix this batter as it will result in dry and tough muffins. Using an ice cream scoop or just a regular spoon, fill the muffin cups level with the rim.
4. Bake the muffins until golden brown, dry, and springy to the touch or until a toothpick inserted in the center comes out clean, about 20 to 25 minutes. Rotate the pan halfway through baking to ensure evening browning. Transfer the pan to a wire rack and let cool for 5 minutes. Carefully remove the muffins from the pan. Serve warm or at room temperature. Store any leftover muffins in an airtight container in the fridge. When ready to eat, warm through in a preheated 350°F oven for about 5 minutes. Enjoy!