Banana and Cinnamon Muffins

Muffins are fantastic for breakfast. Quick to whip up, not to heavy and perfect washed down with a cold glass of milk.. gulp gulp ahhhhh

*wipes Milkstache off upper lip*

It's actually just a cinnamon muffin with some orange zest.

But these happen to have a little surprise in it

look look look!

nyehehehe

Can't tell what it is? It's half a banana shoved down the middle

and here's how to do it :

 

I find this quite in-te-res-ting

recipe:

1 1/4 cups wholemeal flour

1 teaspoon baking soda

pinch of salt

2 teaspoons ground cinnamon

1/3 cup oil (olive oil)

1/2 cup brown sugar

2 eggs

dash of vanilla

2/3 cup plain yogurt

zest of 1 orange

3 bananas, halved widthwise

combine wholemeal flour, baking soda, salt and cinnamon in a large bowl.

 In another bowl, combine oil, sugar, eggs, vanilla, yogurt and orange zest.

Add wet ingredients into the dry. Mix until well combined.

Half fill 5 large muffin cups with batter.

Push down half a banana in the middle of each cup of batter.

Bake in 180C for 30 minutes when a skewer comes out clean.

Cool and enjoy with a glass of milk.

Apricot and Yoghurt Muffins

Steph came over tonight so we thought we'd make some muffins =)

Yup, it was last minute, but we still had fun! right steph? hehe

Anyway, these muffins have never failed me once, except for the one time I forgot to add in the yoghurt! haha

anyway, results this time were great! (maybe cos Steph was around??)

HaHAHA I hope she doesn't kill me!

recipe:

125g butter

3/4 cup sugar

dash of vanilla

3 eggs, separated

1 1/2 cups flour

1 teaspoon baking soda

1 cup yoghurt

2 tablespoons orange juice

1/2 cup dried apricots, diced

zest of 1 orange

Oven set to 180C

Sift flour and baking soda

Beat butter and sugar till light and fluffy

Beat in egg Yolks, vanilla and orange zest

Mix in half the yoghurt

Add in half the flour

Add in remaining yoghurt

Add in remaining flour

Whisk whites till soft peeks form

Fold whites into batter

Fold in chopped apricots

Spoon into muffin tin. Bake for 30 minutes.

Apricot and White Chocolate Muffins

This HAS to be the moistest and most delicious muffin ever! It's almost Refreshing

well, at least I think so.. nyehehe

Featuring my favourite candy, Apricot Delight

If you're like me, and tend to buy more candy than you can actually consume, this is a fantastic way to put all that candy to good use!

I absolutely Love this chewy, sweet, tangy and super apricotty treat =)

It tastes exactly like a dried apricot, just better..

The yoghurt in this recipe makes these muffins moist, not too sweet and just perfect..

recipe:

 125g butter,softened

zest of 1 orange

zest of 1 lemon

3/4 cup sugar

3 eggs, separated

1 1/2 cups flour 

2 tsp baking soda

1 cup yoghurt

2 tablespoons lemon juice

1/2 cup white chocolate buttons, roughly chopped

1/2 cup Diced apricot delight candies

Preheat oven to 180C

Beat the butter, zest and sugar till its light and fluffy

Beat in the yolks

Sift in the flour and add in the yogurt and lemon juice

Mix well

Beat egg whites till soft peaks form

Add in white chocolate buttons and diced apricot delight candy

Fold the whites into the batter

Spoon into 12 muffin cases

Bake for 30 minutes.

Cool.

ooh..bad camera flash

Oh well =)

Lemon and Rosemary Muffins

Fragrant, moist and easy to eat. Keeps for days too..

Forget the cake mix froma box..try these easypeasy lemonsqueezy muffins =)

And look at how fluffy they are

(I don't know why I have this urge to put a srig of rosemary in all my pictures)

FLUFFFAAAYYYY

-Iloveit-

1.5 cups flour

3/4 cups sugar

2 tsp baking soda

pinch of salt

3 eggs

6 oz milk

1/4 cup light olive oil

1/4 cup extra virgin olive oil

 grated zest of 2 lemons

1 tsp chopped rosemary

Sift all the fry ingredients into a large bowl

Mix wet ingredients in another bowl

Add the two together, DO NOT OVERMIX

Spoon batter into muffin cups

Bake in 180C for 20-25 minutes.

Chocolate muffins and cookies

Sometimes, we all need a break from studying..

A really really long 2 hour break...

 The muffins were moist and super light, the cookies, crunchy and umm,,ran outta words

Anyway,

Chocolate muffins: 

200g butter, room temp 

3/4 cups sugar

a dash of vanilla

2 eggs

2 cups+1/4 cup flour

3/4 cup cocoa powder

1 cup water

2 tablespoons coffee granules 

2 medium sized apples, grated

Dissolve coffee granules in water.

Cream the butter and sugar till frothy.

Beat in vanilla and eggs one at a time.

Sift in the flour+cocoa powder and mix in coffee mixture in alternates.

Mix in grated apple.

Spoon mixture into muffin cups.

Bake in a 180C oven for 25 minutes.

(You won't be able to taste the apple after it's baked)

Experimental muffins

Ever wondered how a tea-flavoured muffin would taste like? well, its GOOD! and its easypeasy lemonsqueezy. All it takes *dump*plat*crack*dump*mixmixmix*bloobleepla and into the oven.
recipe:
3 eggs
1/2 cup oil
3/4 cup sugar (add more if you prefer it sweeter)
1/3 cup lemon juice
zest of 1 lemon
a dash of vanilla essence
1 cup wholemeal flour
1/2 cup almond meal
3 bags of lemon tea

 Empty your teabags.
Combine eggs,oil,sugar,orange juice,zest and vanilla in a large bowl. Mix in flour,almond meal and tea until everything is just combined.
Fill muffin cups about 3/4 full and bake them in a 180 C oven for about 20 to 25 minutes.

Now would'nt these babies go well with cream cheese frosting? yeah they would=) here we go:

(for 12 cupcakes) 

250g cream cheese

1/3 cup icing sugar (more if you like)

zest of 1 lemon

Soften cream cheese by either leaving it in room temperature for a couple of hours or zapping it in the microwave for about 20 seconds. (australian weather being so cold, I normally zap it). 

Sift icing sugar over the cream cheese and mix it in until you have a smooth mixture. 

Stir in lemon zest and Ice away!

Berry yummy muffins

These healthy berry muffins are deliciously moist and one's just not enough=) Naturally sweetened by honey, the tartness of the berries cut through and gives these muffins a real zing. Replacing half the amount of flour with almond meal and the other half with self-raising wholemeal flour really contributed to their moist texture. But don't worry if you don't have these ingredients lying in your kitchen..just use normal flour. This recipe called for oil, so i used olive oil, which gave it a unique flavour. So easypeasy and totally fuss-free that i make them almost every week.

The recipe:
2 eggs
1/2 cup oil
1/2 cup honey
2 tablespoons orange juice
Zest of 1 orange

1 cup almond meal
1 cup self-raising wholemeal flour
1/2 cup milk
1 cup frozen mixed berries

Oven- 180 celcius
Whisk eggs, oil, honey, orange juice and zest in a large bowl. (whisk gently initially to avoid splaterring oil all over).
Mix in almond meal.
Add in wholemeal flour and mix until the mixture is just combined. Be sure not to over-mix otherwise you'll have tough muffins.
Fill 1/3 of your muffin cups and scatter a few berries over the batter. Then spoon more of the mixture on top until the cups are filled 3/4 of the way.
Bake them for about 20 minutes until they are firm to the touch and golden brown on top. Leave to cool.