These dairy-free blueberry muffins are so easy, delicious, and moist! This small batch recipe is made in one bowl and comes together very quickly.
Nálunk már érik a telken a cseresznye és a meggy úgyhogy nincs megállás jönnek a finomabbnál finomabb igazi nyári ...
Looking for the quintessential blueberry muffins? Look no further! Bursting with juicy blueberries, these tender muffins with a sparkling sugar crust are simply irresistible.
EASY, soft, fluffy muffins bursting with fresh raspberries!! So moist thanks to Greek yogurt in the batter! Not overly sweet and perfect with a cup of coffee or tea!!
This apple carrot muffin recipe is naturally sweetened and gluten free! These hearty apple-carrot muffins make a great grab-and-go breakfast or snack. Recipe yields 12 muffins.
These healthy banana oatmeal muffins are flourless, have no added sugar and make a super healthy breakfast idea that you can make ahead and take on the go! Perfect healthy breakfast muffins for kids too!
Lækre og saftige blåbærmuffins med marcipan, hvid chokolade og flødeostecreme.
The addition of limoncello to muffins is my Italian touch to this recipe. Limoncello is made from the zest of Sorrento lemons from Amalfi coast in Campania.
Een lekker ontbijtje dat je zo gemaakt hebt. Je kunt ze zo eten, maar ook bijvoorbeeld met roomboter, jam of Nutella.
Diese Waffelbecher-Kuchen sind ein tolles Rezept fürs Backen mit Kindern: Einfach, bunt und lecker! Außerdem lassen sich die Kuchen in der Eiswaffel gut aus der Hand essen.
If you know me, you know I love a fab muffin on a weekend. Even though I’ve whipped up upwards of 20 different muffin recipes, a new one always pops into my head. Lately I’ve been craving all things pistachio. I don’t know if it stems from my old affinity for ready made pistachio pudding...
I love red currants. A local fruit farm by my parents has them every summer, and I always pick some while I’m home. The berries are just slightly tart, and let’s be honest – compl…
When I think of Spring I can’t go past Rhubarb. Those bright, juicy stalks bursting with so much flavor add a pop of freshness to any baked item. By themselves too, they are the perfect ingredient for a cordial or a chutney. The best thing though is the they’re equally great with both sweet and […]
Une fois n'est pas coutume, avant de vous dire un mot rapide sur ces délicieux petits gâteaux, je tenais à rassurer celles et ceux qui m...
These small batch zucchini muffins are the perfect way to use up some of that summer zucchini. This small batch recipe makes exactly six muffins which is perfect to get you through a few mornings of breakfast.
We turned our carrot cake muffins inside out! The frosting in these carrot cake muffins is baked inside, making for a delicious surprise with every bite!
Plumcake integrale miele yogurt e olio ideale per cominciare la giornata con gusto e leggerezza.Ingredienti semplici, sapori rustici
Grab my recipe for easy, super delicious Small Batch Pumpkin Muffins here- The perfect fall baking treat, ready for high-altitude baking!
The flavours of a rhubarb crumble in the form of a lovely moist muffin.
Huhu ihr Lieben, kurz vor meinem Urlaub möchte ich noch eine Leckerei aus der kleinen “federleicht”-Reihe mit euch teilen, die ich vor einigen Tagen gebastelt habe . Die Zwetschgenzeit ist ja noch ni
These muffins are one of the easiest things to make that I've ever made, use only 2 ingredients, and are ready in less then an hour. What can be better then that???? While I don't know that I can actually call them "English muffins" because there is definitely a difference in ingredients, they look like them but they taste sooooo much better. I stumbled upon a recipe that wasn't in English but looked intriguing. I figured out the measurements and made it. While it was definitely very good, I knew it could be even better. I adjusted the ingredients just slightly, made them a bit bigger, and ta-da! It resulted in some superb little muffins. I thought this recipe may be especially important right now, while much of the country is quarantined and trying to make do with the food they have in their house. There is no kneading, no complicated instructions, and no experience making bread required. Honestly, anyone can make these. If you want to make more than 8 of these muffins, I don't think I would double the recipe because it could get difficult to work with since it's quite sticky. Instead, I would make 2 separate batches. How To Eat They are their absolute best the day you make them. If you eat one shortly after making them you may not be left with any leftovers.... That being said, what we've discovered is that once they are a day or more old they are a bit more dense (no yeast = no air pockets) making them hold up beautifully for breakfast sandwiches, breakfast pizza or mini pizzas. Toast or grill them first and then top and enjoy! Some ideas to use them include: Toast them - If they happen to last longer than once you remove them from the skillet, you can cut them in half and toast them just like an English muffin. Sliced and any topping added - jam, nut butter, nutella, cinnamon & sugar, butter, whatever your heart desires. Sandwich - They would be perfect for making a breakfast sandwich out of. Breakfast Pizza - almost like an open faced breakfast sandwich with scrambled eggs, chunks of cooked ham or sausage, and topped with cheese put under the broiler until the cheese is melted. Eggs Benedict - they would be the perfect bread to add the poached egg, Canadian bacon, and bechamel sauce to. Mini Lunch Pizza - a little tomato sauce, a few pizza toppings and topped with cheese put under the broiler until the cheese is melted. On to the recipe! 2 Ingredient Homemade English Muffins Makes 8 muffins 3 cups self-rising flour (alternatively, use 3 cups all-purpose flour + 4 1/2 teaspoons baking powder + 1 teaspoon salt and whisk together) 2 cups yogurt (as mentioned above, dairy or non-dairy regular yogurt) 2 Tablespoons oil (only needed if not using a non-stick skillet) Add the yogurt to a microwave-safe mixing bowl. Microwave 35-50 seconds, or until warm. Stir with a spoon or spatula. Sift the flour (or flour mixture) into the yogurt. With a wooden spoon or rubber spatula, carefully stir the flour in, working the outside of the bowl to the inside of the bowl. The dough will look shaggy and be sticky. Once the flour is almost completely incorporated, using your hand, turn the dough a couple of times in the bowl and then dump out onto a lightly floured counter. Mold and turn a couple of times just until you can mold it into a fairly smooth log about 11 inches long. Using a sharp knife, cut the log in half. Cut each half in half and then again, cut each of those in half so you have a total of 8 pieces. (the dough is very forgiving - if you accidentally make some too large you can remove a piece and add it to a smaller one to create uniform pieces) Gently roll each piece into a little ball, using a little flour if needed, but don't add too much. Lay the ball on the counter and press it down lightly, creating flat sides on the top and bottom (see photo below). Repeat with each piece. Allow to rest for 15 minutes. Pre-heat an uncovered skillet over low-heat for 4-5 minutes. Once it's ready, brush with a teaspoon of oil if not using a non-stick skillet (use a silicone brush or even a cloth or piece of paper towel). If you are using a non-stick pan, oil is not necessary. Add as many muffins as will fit in the pan without touching. They do rise a little and need some space to do so. Cover and cook for 12 minutes. Remove the lid, with a spatula flip the muffins, cover and cook an additional 12 minutes. Once the 12 minutes is up remove the muffins to a wire rack to cool. Continue with the remaining muffins. **there may be a little moisture in the pan from the steam that builds up, it's fine. it will not affect the muffins.** Allow to cool at least 10 minutes before eating. If you cut them open too soon they may be a bit doughy. (not a bad thing....) To store, once cool place in a Ziploc bag or covered container and leave on the counter for up to 5 days or freeze in a freezer safe bag or container for up to a month. the dough is a little shaggy once mixed create an 11-inch long log from the dough slice the dough into 8 pieces and gently roll each piece into a ball, flatten slightly flip the muffins after 12 minutes
Cottage Cheese Muffins are moist, sweet and so delicious. Packing a whopping 8.1 grams of protein each, these flourless muffins are perfect for healthy breakfasts, snacks and guilt-free desserts. Quick and easy recipe in a blender!
