APPLE CRUMB MUFFIN BY CRUMB BOSS

Ingredients:

Sugar 3/4c
AP Flour 1 1/2c
Cinnamon 2tsp
Baking Powder 2tsp
Salt pinch

Water 3/4c
Eggs lg 2
Oil 1/2c
Vanilla X 1tsp

Bake at 190 celcius for 15 minutes and lower the temperature to 163 celcius. Bake for 25 minutes.

APPLE CINNAMON MUFFINS WITH CRUMB TOPPING

Ingredients

For the muffins:
• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/2 tablespoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1 6-ounce container Yoplait® Lactose Free Vanilla Yogurt
• 1 egg
• 1/4 cup vegetable oil
• 1 cup chopped apples
For the crumb topping:
• 2 tablespoons flour
• 2 tablespoons brown sugar
• 1/2 teaspoon cinnamon
• 1 tablespoon vegetable shortening

Instructions

• Heat oven to 375°F. Spray 12 muffin cups with non-stick cooking spray. Set aside.
• In a medium bowl, combine the flour, sugar, baking powder, salt and cinnamon. In a small bowl, combine the yogurt, egg and vegetable oil. Pour the wet ingredients into the dry ingredients, and stir just until combined. Fold in the apples.
• In a small bowl, make the crumb topping. Combine the flour, brown sugar and cinnamon. Add the shortening, and using a fork or a pastry cutter, cut in the shortening until the mixture resembles coarse crumbs.
• Divide the muffin mixture between the 12 muffin cups. Sprinkle with the crumb topping.
• Bake muffins for 17-20 minutes, or until a toothpick inserted in the center comes out clean.

COCONUT MUFFINS

I’m a huge fan of coconut milk, and it’s one of my favorite ingredients to use in both sweet and savory recipes.  Since I tend to avoid baking with oil or margarine, the fat in coconut milk is also a great way to boost the richness in my baked goods.  This recipe for Coconut Muffins is very basic, but the end result is luscious and decadent without being too sweet.
The coconut flavor in the finished muffins is not overwhelming at all, so if you want a heavier coconut flavor, I would suggest substituting coconut extract for the vanilla.  Also, I usually use light coconut milk since it’s easier to find and moderately healthier, but if you prefer regular coconut milk then the muffins will still be delicious.  Also, if you like a sweeter muffin then it might be a good idea to increase the amount of sugar in the recipe to suit your preferences.
One of my favorite variations on this recipe is to make piña colada muffins by adding pieces of chopped pineapple to the finished batter (my sister said that this variation was her favorite out every muffin I’ve ever made).  Adding pineapple also helps to make the muffins a bit sweeter without requiring additional sugar.  If adding pineapple, it’s important to cut the pieces very small so that they don’t just sink in the muffin cups and make the bottoms of the muffins soggy.  Although I’ve never tried it, using dried pineapple pieces should also work well, though it would probably be best to partially rehydrate the pineapple pieces by soaking them in water before adding them to the muffin batter.  Another delicious variation is to add chocolate chips, melted chocolate, or ever cocoa powder to the batter to help satisfy chocolate cravings.
No matter how you choose to make these muffins, I hope that you’ll like them as much as I do!

Coconut Muffins
Yield: 1 dozen

2 cups all-purpose flour
1 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 14 oz. can of coconut milk (a generous 1 1/2 cups)
1/3 cup unsweetened applesauce
1 teaspoon vanilla extract
1/2 cup shredded coconut (plus more to sprinkle on top)

Preheat the oven to 400ºF.

In a large bowl, stir together flour, sugar, baking powder, baking soda, and salt.

In a separate bowl (or a liquid measuring cup), combine coconut milk, applesauce, and vanilla. Make a well in the dry ingredients, add the wet ingredients, and stir just to combine, then fold in the shredded coconut.  Spoon batter into muffin cups and sprinkle additional shredded coconut on top.

Bake for about 20 minutes and allow the muffins to cool before removing them from tin.  Enjoy!

MUFFIN SANTAN

Bahan:- 60g tepung beras
             180g serbuk cornmeal
             4 camt serbuk penaik
             1/2 camt garam
             250ml santan
            1 camb sirapo kencana ( golden syrup)
             2 biji telur
            2 camb minyak



Caranya :-campurkan tepung beras , serbuk cornmeal , serbuk
                penaik dan garam di dalam satu bekas .
              -masukkan santan , sirap kencana , telur dan minyak .
                gaul lagi hingga sebati.
             - tuangkan adunan ke dalam mangkuk muffin yang di    
                alas cawan kertas .
            - bakar 180c, 15-20 minit . hidangkan...
              selamat mencuba ....

MUFFIN COKLAT

Resepi Muffin Coklat

 

 

 

Bahan-Bahan

• ½  cawan mentega
• ½  cawan minyak jagung
• 1 ¼ cawan gula perang
• 3 biji telur
• 2 ½ cwn tepung gandum
• 1 sudu teh baking powder
• 1 sudu teh soda bikarbonat
• 3 sudu makan serbuk koko
• 200 ml susu segar ( vanilla atau coklat)
• Sedikit coklat chip untuk hiasan.

Cara-cara:

1. Panaskan oven terlebih dahulu pada suhu 180’C selama 15 minit.
2. Pukul mentega, minyak jagung dan gula perang dalam bekas adunan
3. Masukkan telur sebiji demi sebiji.
4. Tepung gandum, soda bikarbonat, serbuk koko dan baking powder perlu diayak bersama dan dicampur ke dalam adunan tadi.
5. Kemudian campurkan susu segar berselang-seli dengan tepung  sehingga sebati.
6. Paipkan adunan  ¾ ke dlm cup kertas dan letak sedikit coklat chip di atasnya.
7. Siap untuk di bakar. Bakar selama 20 minit.

Tips:

1. Oven perlu dipanaskan terlebih dahulu supaya adunan kita boleh naik  dengan sempurna.
2. Pukul adunan dengan menggunakan pemukul telur biasa (pemutar belon). Tak perlu guna mixer kerana adunan muffin berbeza dengan kek.
3. Jangan guna minyak masak yang berkacang  kerana ia member kesan pada rasa muffin anda. Minyak jagung adalah yang terbaik.
4. Untuk mendapatkan rasa coklat sebenar, guna susu segar perisa coklat (Dutch Lady).
5. Untuk mendapat muffin yang sedap, gantikan tepung gandum dengan Tepung Ros (ayak  terlebih dahulu) yang boleh didapati dikedai2 bakeri. Harga tepung ros ini mahal sedikit tetapi untuk hidangan sendiri  sangat berbaloi.
6. Muffin yang dibakar hendaklah dipusing kedudukan setiap 10 minit supaya adunan masak dengan sempurna.
7. Anda boleh mengguna kan cup kertas saiz 3 atau 8. Jumlah muffin yang akan diperolehi sekitar 35-38 biji (saiz 3) atau 17-20 biji (saiz 8).

BANANA CHOCOLATE MUFFINS

Talk about muffins and up pops an image of a small and dainty cupcake sitting pretty in its case, luring the onlooker with its smell, aroma and appeal. Banana chocolate chip muffins are no exception. One of the very first memories that we all associate with baking is possibly mom taking out nice little rounded balls of muffins from the oven and serving them hot and tasty to little hands waiting impatiently on the other side of the kitchen counter. Yes, most of us have at one time been obsessed with muffins and some of us still are. The craving for muffin can in fact never die and hence there is always an urge to find out easy and quick recipes for muffins that can be baked at home in quick time.

Bahan-bahannya
1/2 cawan mentega
1 cawan gula perang
1 biji telur
1 cawan pisang, dilecek
1 sudu teh baking soda
2 sudu besar air panas
1 1/2 cawan tepung serbaguna
1/2 sudu teh garam
1/4 cawan chocolate chips
pisang dipotong bulat dan chocolate chips untuk hiasan

Cara-caranya
1. Pukul mentega dan gula sehingga kembang. Masukkan telur dan pisang. Gaul sebati.
2. Campurkan baking soda dengan air panas dan masukkan pada adunan mentega.
3. Masukkan tepung dan garam kedalam adunan mentega dan gaul rata bersama chocolate chips.
4. Sendukkan adunan kedalam loyang muffin. Hiaskan diatas adunan dengan pisang yang dipotong bult dan taburkan chocolate chips. Bakar pada suhu 180 darjah C untuk 20 minit.

Vegan Chocolate Banana Cake Recipe

4.8 from 9 reviews

Print

Prep time: 15 Mins

Cook time: 1 Hr

Yields: Two 8-inch layers OR one 9×13 inch bundt cake

Have over-ripe bananas sitting in the counter and bored of preparing the same old banana bread once again? Then try this rich and moist vegan chocolate banana cake. The flavor of bananas is very mild that you will hardly notice it. Also a piece of this cake is a sinless indulgence because it is low in fat and 100% whole grain too.

Dry Ingredients:

• 2 cups Whole Wheat Pastry Flour
• 1 and 1/3 cup Granulated Sugar (See My Notes #2)
• 2/3 cup Cocoa Powder
• 1 and 1/2 teaspoon Baking Soda

Wet Ingredients:

• 1/4 cup Canola Oil
• 1 and 1/2 cups Hot Water
• 1 teaspoon Vanilla Extract
• 1 cup Mashed or Pureed Bananas

Procedure:

1. Preheat the oven at 350F/180C for 15 minutes. Spray a bundt pan with non stick cooking spray.
2. In a large bowl mix together the dry ingredients and keep it aside.
3. I pureed 2 small size bananas with little water to measure 1 cup of puree.
4. To the flour mixture add the canola oil, hot water and vanilla extract; mix well.
5. Now add the pureed bananas and blend thoroughly.
6. The cake batter is quite “water-y”. Pour the batter in the prepared pan and bake for approximately from 45-60 minutes or until a toothpick inserted comes out clean. The original recipe mentions 55-60 minutes, but mine was done after 45 minutes itself.
7. At this stage I did see some cracks on the cake. Move the bundt pan to a cooling rack and let it cool for 10-20 minutes. Place a baking sheet on the pan and slowly invert the pan holding the sides of the sheet to remove the cake from the pan. Then carefully transfer the cake to the wiring rack and let it cool completely before you frost. I didn’t frost mine.

My Notes:

1. The original recipe used all purpose flour but we did not realize that the cake was made with whole wheat pastry flour. The cake had a wonderful texture; moist but not sticky and not gritty. This can very well be a birthday cake; but I would use butter in that case.
2. You could also increase the quantity of sugar to 1 and 1/2 cups if you are not frosting this chocolate banana cake. You could also sprinkle some chocolate chips instead. Since I wanted to make a vegan cake I did not add any. I prefer mild sweetness so the 1 and 1/3 cup was perfect.
3. The cake was surely moist but I felt that it did not taste rich. The original recipe uses 1/2 cup of melted butter for the fat which I replaced with 1/4 cup canola oil and some mashed bananas. So I think we could use 1/4 cup of melted butter or margarine instead to give that richness. If you want to use entire 1/2 cup butter, you can reduce the quantity of mashed bananas to 3/4th cup.
4. Update: I did try this recipe once again with all purpose flour and melted butter and it was definitely rich and good enough to qualify for a birthday cake.
5. The next time I try this recipe I’m going to use cooked beet puree instead of mashed bananas. I’m pretty sure that its going to be so good.

Banana Chocolate Chip Muffins – Why Are They Everyone’s Favorites?

Muffins containing the goodness of banana and the lure of chocolate chips cannot help but be the favorites as they beat all other cakes and breads in the race of supremacy. Crumbly in texture but not dry, warm and soft to taste but not brittle – they are just the perfect items that can make breakfasts more nourishing, snack times more exciting and picnics more frequent. Yes, they are the handiest ones to pack up in a picnic basket and set off to picnic feasts in a jiffy.

Banana Chocolate Chip Muffins – Some Great Tips

• These muffins are made with the “muffin method”, i.e. the dry and wet ingredients are mixed independently in separate bowls and then combined together. It is important that you keep a watch on the degree of mixing when combining the two mixes as over-mixing will surely make the muffins hard. Remember that the batter must not be free flowing but rather lumpy.
• Adjust your baking time as per the size of the banana chocolate chip muffins– smaller muffins will get baked faster and vice versa.
• The muffin cups must not be filled above ¾ of its capacity or else you will get flat top muffins.
• Ingredients need to be at room temperature when you start mixing the banana chocolate chip muffins recipe.

There is no better way to make the banana haters enjoy the goodness of banana than making muffins out of them. More so, if you are stuck with a couple of overripe bananas at home and nobody seems to be eager to have them.
Banana chocolate chip muffins can be whisked up in half an hour flat and if you are in a hurry to rustle up a lip-smacking after-school treat for your kids’ friends, this is the one that you must go for.
For added flavor, you can add cinnamon powder or any other essence when mixing the dry ingredients. An all-time kids’ favorite, these muffins can be made to score even more on the nutritional scale by adding apricots, walnuts and chopped almonds to the recipe.
Banana chocolate chip muffins are not only delicious to eat but also nutritious a snack for both adults and kids.