Five ingenious recipes for muffins that melt in your mouth

MUFFINS WITH RASPBERRY CREAM

Ingredients:

  1. 150 g of melted butter
  2. 150 g of sugar
  3. 5 eggs
  4. 100 g of chocolate
  5. 2 tablespoons baking powder
  6. 150-200 g of flour
  7. 200 g raspberries or blackberries
  8. 300 g of fresh cow’s cheese

Preparation:

  1. Break the chocolate into cubes.
  2. Mix butter and sugar until white.
  3. Add 4 eggs, mix everything well.
  4. Add the chocolate, mix everything well.
  5. Add flour, baking powder and knead the dough.
  6. Cream: Mix one egg with sugar, add cheese and raspberries or blackberries. Mix everything well.
  7. Pour half of the dough into each muffin tin and add the cream on top. Preheat oven to 180 degrees and bake for 30 minutes.
  8. Remove the mold from the oven and allow the muffins to cool while they are still in the mold.

MUFFINS WITH YOGHURT, BLUEBERRIES AND LEMON

Ingredients:

  1. 100 g of flour
  2. 20 g of oatmeal
  3. 1 tablespoon baking powder
  4. 75 g of sugar
  5. 3 tablespoons vegetable oil
  6. 3 tablespoons yogurt
  7. 1 egg
  8. 2 tablespoons frozen blueberries
  9. grated rind of half a lemon

Preparation:

  1. Mix together flour, oatmeal, sugar, baking powder, lemon juice, grated rind.
  2. In another bowl, mix the vegetable oil, yogurt and egg. Then, add all the mixed dry ingredients. Stir well.
  3. Sprinkle one tablespoon of flour over the blueberries and add the blueberries to the batter.
  4. Pour the mixture into a muffin tin. Preheat the oven to 180 degrees, when the oven is preheated put the muffins to bake for 35 minutes. Take out the muffins, cool and toss.

PEAR AND GINGER MUFFINS

Ingredients:

  1. 300 g of pears
  2. 350 g of flour
  3. 150 g of sugar
  4. 250 g sour cream
  5. 100 ml of vegetable oil
  6. 2 eggs
  7. 1 tablespoon honey
  8. 2 tablespoons baking powder
  9. 1 tablespoon dried ginger
  10. 1 tablespoon cinnamon

Preparation:

  1. In a bowl, mix the flour, sugar, dried ginger, (if you want to put fresh ginger, grate it on a fine grater), cinnamon, baking powder and a pinch of salt.
  2. In another bowl, place the sour cream, eggs, vegetable oil and honey.
  3. Mix all the ingredients to get a thick dough.
  4. Wash the pears, peel them and cut them into small pieces. Put the pears in the dough, making sure that the pieces of pear are evenly distributed in the dough.
  5. Use a spoon to fill the muffin tins.
  6. Bake the muffins for 15 minutes at a temperature of 180 degrees.
  7. Take the muffins out of the mold and let them cool.

CARROT AND BEET MUFFINS

Ingredients:

  1. 1 1/2 cups flour
  2. 400 g of raw grated beets
  3. 400 g of raw grated carrots
  4. 140 g of unrefined brown sugar
  5. 1/3 cup olive oil
  6. 2 eggs
  7. 2 g of vanilla extract
  8. 2 tablespoons cinnamon
  9. 1 tablespoon baking powder
  10. 1 tablespoon baking soda
  11. a pinch of salt

Preparation:

  1. Mix flour, baking soda, baking powder, grated vegetables, cinnamon, vanilla extract, sugar and salt.
  2. In another bowl put olive oil and eggs, mix well.
  3. Stir everything together until the mixture is smooth.
  4. Preheat oven to 180 degrees, place a pre-filled muffin tin and bake for 25-30 minutes.

MUFFINS WITH OAT FLAKES AND BANANA

Ingredients:

  1. 1 egg
  2. 100 g of flour
  3. 50 g oatmeal
  4. 50 ml of vegetable oil
  5. 2 bananas
  6. 100 ml of milk
  7. 90 g brown sugar
  8. 5 g baking powder

Preparation:

  1. Pour milk over the oatmeal and let it stand for 1 hour.
  2. Preheat oven to 180 degrees.
  3. Mix eggs and sugar, add oil slowly and mix everything well at a slow speed.
  4. Stir the bananas in a blender. Mix the bananas with the eggs and add the flakes.
  5. Stir in flour and baking powder.
  6. Fill the muffin tins with the mixture, again not to the top and bake them in the oven for 40-45 minutes at 180 degrees.

Enjoy!

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