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Peanut Butter Bran Muffins

For this recipe, we have first prepared a mixed dough using regular flour and wheat bran. Maybe the combo seems dull at first sight, but inside you’ll discover a pleasant surprise – a delicious and creamy peanut butter filling. Serve these muffins with some fruit on top and a touch of your favorite jam!

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Ingredients Needed for Peanut Butter Bran Muffins

2 ounces of butter, melted
1 egg
1 tablespoon olive oil
½ cup flour
½ cup wheat bran
½ cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
½ cup milk
2 ounces of red grapes
4 ounces of peanut butter

For the topping:

jam
redcurrant

How to Make Peanut Butter Bran Muffins

  1. Place the melted butter in a bowl.
  2. Add the egg, and olive oil. Whisk everything until smooth.
  3. Place the flour in a separate bowl. Add the wheat bran, sugar, cinnamon, baking powder, and baking soda. Whisk.
  4. Slowly add the melted butter mixture and milk, while whisking in the process, until you obtain a smooth mixture. Add the grapes and mix for half a minute more. The mixture should be enough for you to obtain 8 muffins.
  5. Preheat the oven to 350°F/175°C.
  6. Place the mixture into individual muffin molds. Add 1 teaspoon of peanut butter inside each muffin.
  7. Bake the muffins for the next 25 minutes.
  8. You can serve the muffins with cherry jam and your favorite red fruits on top.

Fish Muffins

Sure, fish is not the first thing that comes to mind when making muffins but that doesn’t mean you shouldn’t expand your horizon. And, this salty snack may be the new hit at your dinner table if you play your cards right. Try giving the muffins a classy look by serving them with a touch of caviar on top.

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Ingredients Needed for Fish Muffins

1 tablespoon vegetable oil
7 ounces of nile perch, diced
salt
pepper
1 tablespoon mayonnaise
½ teaspoon chili paste
lemon zest
1 teaspoon soy sauce
⅔ cup cornmeal
⅔ cup flour
1 teaspoon baking powder
2 eggs
1 ounce butter, melted
1 spring onion, chopped
½ cup milk
½ cup mozzarella, shredded
½ cup sour cream
4 teaspoons of black caviar
4 teaspoons of red caviar
chives

How to Make Fish Muffins

  1. Heat the vegetable oil in a skillet over medium heat.
  2. Add the Nile perch dices and season them with salt and pepper. Cook them for 2-3 minutes.
  3. Place the fish dices in a small bowl. Season them with salt, pepper, and add the chili paste, lemon zest, and soy sauce. Mix and use a fork to mash everything into a smooth paste.
  4. Place the cornmeal into a large bowl. Sift the flour through a strainer and add the flour. Add the baking powder, eggs, and melted butter.
  5. Start whisking, and gradually add the mashed fish and pour the butter. Mix it until smooth.
  6. Preheat the oven to 350°F/175°C.
  7. Next, grab your cupcake molds. The mixture should be enough for around 8 muffins. Fill the molds with the muffin mixture.
  8. Slide the filled molds into the oven and bake them for 25 minutes. Don’t turn off the heat, but take them out of the oven. Top them with shredded mozzarella and bake them again, this time for 7 minutes.
  9. Spread a touch of sour cream on top of them, and serve with a bit of caviar and chives on top.

Blueberry Muffins

Blueberry muffins sure are one of our favorites treats. Blueberries are very healthy fruit, they have a nice sweet-sour taste, and they work perfectly when served inside a warm, fresh muffin. This recipe is ready in half an hour so now would be a good time to start making it.

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Ingredients Needed for Blueberry Muffins

⅔ cup flour
1 teaspoon baking powder
1 teaspoon baking soda
½ cup brown sugar
1 egg
1 teaspoon vanilla extract
1 ounce butter, melted
3.5 ounces of blueberry
powdered sugar
berry topping (optional)

How to Make Blueberry Muffins

  1. Sift the flour through a strainer and place it in a large bowl. Add the baking powder and baking soda. Mix.
  2. Separately, place the brown sugar in a large bowl. Add the egg, vanilla extract, and melted butter. Whisk.
  3. Pour the wet mixture over the dry one, while whisking in the process. Add the blueberries and mix them into the dough.
  4. Preheat the oven to 350°F/175°C.
  5. Grab a 6-slot muffin tray and add muffin wrappers in its empty slots. Fill the muffin wrappers with the muffin dough.
  6. Slide the tray into the oven for the next 20 minutes.
  7. Dust a bit of powdered sugar over the muffins and serve them with a berry topping.

Maple Bacon Muffins

When bacon and maple syrup are used in the same dish, things are bound to become interesting. And especially when we talk about… muffins. These muffins are sweet, salty, smoky, and when tasting them, they’re sure to bring your frown upside down!

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Ingredients Needed for Maple Bacon Muffins

4 bacon slices
1 cup flour
1 egg
2 tablespoons of sour cream
¼ cup maple syrup

How to Make Maple Bacon Muffins

  1. Heat a skillet over medium heat and add the bacon slices.
  2. Add the bacon slices and fry them until crispy. Chop them into small bits.
  3. Place the flour in a large bowl. Crack the egg, add the sour cream and the fried bacon. Keep a small quantity and use it for later on.
  4. Use a tablespoon and mix everything, using circular moves, until smooth.
  5. Preheat the oven to 360°F/180°C.
  6. Grab a six-slot muffin tray and add muffin wrappers in its empty slots. Fill the muffin wrappers with the mixture.
  7. Add the remaining fried bacon on top of the muffins.
  8. Bake them for the next 25 minutes.
  9. Serve them with maple syrup on top!

Bacon Muffins With Hard-Boiled Egg

Eggs and bacon are one of the best combos of ingredients for breakfast, right? Today we recommend you try something new, and serve them in the shape of these delicious bacon muffins with hard-boiled egg in the middle. Top them with shredded mozzarella, and they will be rich and savory.

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Ingredients Needed for Bacon Muffins With Hard-Boiled Egg

4 bacon slices
1 cup flour
1 teaspoon baking powder
1 teaspoon baking soda
2 tablespoons of sour cream
1 egg
1 tablespoon apple cider vinegar
½ cup milk
2 ounces of butter, melted
1 spring onion, chopped
½ cup mozzarella, shredded
12 eggs

How to Make Bacon Muffins With Hard-Boiled Egg

  1. Heat a skillet over medium heat, add the bacon in it and cook it until it’s crispy. Chop the bacon after it’s ready.
  2. Add the flour in a large bowl and mix it with baking powder and baking soda.
  3. Place the sour cream in a large bowl. Add the egg, apple cider vinegar, milk, and melted butter.
  4. Start whisking while slowly adding the flour. Continuously whisk so you can incorporate it into the wet mixture.
  5. Add the spring onion, fried bacon, and shredded mozzarella.
  6. Preheat the oven to 360°F/180°C.
  7. Grab two 6-slot muffin trays. Add 1 tablespoon of mixture on the bottom of a slot. Add 1 egg on top, and top it with the mixture, filling it all the way to the top.
  8. Continue until you’ve filled all of the slots.
  9. Bake the muffins for the next 25 minutes.

Oat Muffins Topped With Fruit Yogurt

With no added flour or fats, dessert just doesn’t come much healthier. Try serving these muffins with fruit yogurt, and a few fruit or chocolate on top. You also need to be patient because it takes a while until they’re ready, but in the end, you will see that it’s worth it.

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Ingredients Needed for Oat Muffins Topped With Fruit Yogurt

4 ounces of oat flakes
3 ounces of peanut butter
1 banana yogurt, approximately 5 ounces
1 yogurt, approximately 5 ounces
1 strawberry
1 tablespoon blueberry
1 tablespoon chocolate chip
1 carrot, sliced

How to Make Oat Muffins Topped With Fruit Yogurt

  1. Place the oat flakes in a large bowl.
  2. Add the peanut butter on top and mix.
  3. Grab a 6-slot muffin tin and add muffin wrappers on the bottom. Fill them with the oat and peanut butter mixture, leaving around 1/3 empty space.
  4. Split the strawberry yogurt between 2 muffins. Repeat with the other types of yogurt.
  5. Top with strawberries, blueberries, and chocolate chips according to your preferences.
  6. Freeze them for 3 hours before serving!

Egg, Cheddar and Veggie Muffins

These muffins are great for breakfast, as a salty afternoon snack and they go well with a hearty salad for lunch or dinner. Plus, there’s no flour involved, only lots of healthy vegetables!

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Ingredients Needed for Egg, Cheddar and Veggie Muffins

6 eggs
salt
pepper
1 baby spinach
2 cherry tomatoes, halves
5 broccoli florets
4 mushrooms, thinly sliced
1 red onion, chopped
½ bell pepper, chopped
¼ cup cheddar, shredded

How to Make Egg, Cheddar and Veggie Muffins

  1. Crack the eggs in a large bowl and season with salt and pepper. Give them a whisk.
  2. Grab a 6-slot muffin tin and fill the empty slots with veggetables and Cheddar according to your taste and preferences.
  3. Pour the whisked eggs, filling the muffin slots.
  4. Slide the tray into the oven for the next 20 minutes.

Plain Muffins With Red Fruit Topping

If you’re in the mood for a dessert, but don’t feel like complicating things, make this basic muffin recipe! Though if you want to spice things up a bit, add the most simple homemade red fruit jam on top.

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Ingredients Needed for Plain Muffins With Red Fruit Topping

7 ounces of butter, room temperature
½ cup white sugar
3 eggs
1 teaspoon almond extract
½ teaspoon orange zest
1 teaspoon lime zest
1 ½ cups of flour
2 tablespoons of olive oil, for greasing
7 ounces of strawberry, cut into quarters
4 ounces of redcurrant
1 tablespoon brown sugar
1 green chili, sliced
2 tablespoons of agave syrup
1 cinnamon stick

How to Make Plain Muffins With Red Fruit Topping

  1. Preheat the oven to 320 degrees F/160 degrees C.
  2. Put the butter (keep 1 tablespoon for later use) in the kitchen aid bowl and start processing.
  3. Gradually, add the sugar and continue to process the mixture.
  4. Gradually, add the eggs.
  5. Add the almond extract, lemon zest, and 1/2 teaspoon of lime zest.
  6. Stop the kitchen aid and sift the flour in the bowl. Process the ingredients again until you obtain a thick creamy batter. Set it aside.
  7. Grease 14-16 muffin cups with a bit of olive oil, and then fill each of them with 3 tablespoons of batter.
  8. Bake the muffins for 30 minutes.
  9. Meanwhile, make the jam:
  10. Melt the remaining butter in a saucepan.
  11. Add the strawberries, redcurrant, brown sugar, chili, agave syrup, and the remaining lemon zest.
  12. Stir and simmer for about 15-20 minutes, until the juice reduces and you get a thick jam.
  13. Serve the muffins with red fruit jam on top.

Salty Carrot Muffins

When you make carrot muffins, you usually use sugar or honey, to sweeten them up, right? But, you can skip the sweeteners and transform your carrot muffins into a delicious salty snack! Serve them with a homemade cheese dip for a whole new perspective!

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Ingredients Needed for Salty Carrot Muffins

1 cup flour
½ cup walnut, crushed
2 tablespoons of almond flour
2 tablespoons of oat flakes
½ teaspoon baking powder
½ teaspoon salt
3 eggs
3 carrots, shredded

How to Make Salty Carrot Muffins

  1. Preheat the oven to 400 degrees F/200 degrees C.
  2. Sift the flour and put it in a medium-sized bowl.
  3. Add the walnuts, almond flour, oats, baking powder, and salt.
  4. Combine all the dried ingredients using a fork.
  5. Squeeze the shredded carrots to remove the excess water.
  6. Add the eggs and shredded carrots in the bowl with the dried ingredients.
  7. Mix until you combine all of the ingredients in a thick paste. If the mixture is to dry, add 2-3 tablespoons of water.
  8. Fill up a 12-cups muffin pan and bake the muffins for 20 minutes.

Hard-Boiled Egg and Meat Muffins

At first glance, they look like simple meat muffins. But once you have that delicious first bite, you’ll find the healthy surprise in the center: a hard-boiled egg. These meaty and eggy muffins, topped with lots of mozzarella, are a savory idea for your weekend brunch, and your guests will definitely give you a gold star for presentation.

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Ingredients Needed for Hard-Boiled Egg and Meat Muffins

2 tablespoons of vegetable oil
1 onion
1 tablespoon sugar
1 teaspoon paprika powder
10 ounces of minced meat
1 cup tomato sauce
rosemary leaves
1 tablespoon butter
1 tablespoon breadcrumbs
6 eggs
4 ounces of low moisture mozzarella, shredded

How to Make Hard-Boiled Egg and Meat Muffins

  1. Preheat the oven to 360 degrees F/180 degrees C.
  2. Slice the onion.
  3. Heat the vegetable oil in a skillet.
  4. Cook the onion until it becomes soft and translucent.
  5. Add sugar and paprika powder and continue to cook for 1-2 minutes.
  6. Add the minced meat, stir and cook until the meat is browned and cooked through.
  7. Add the tomato sauce and fresh rosemary leaves and continue to cook the mixture for about 5-7 minutes, then remove it from the stove.
  8. Grease with butter a 6-cup muffin pan.
  9. Sprinkle some breadcrumbs into each muffin cup and coat the edges with them.
  10. Add 1-2 tablespoons of the meat mixture on the bottom of each muffin cup.
  11. Place one hard-boiled egg into each muffin cup.
  12. Add enough minced meat mixture to cover the egg.
  13. Top each muffin with shredded mozzarella.
  14. Bake for 30 minutes.

Peanut Butter and Banana Muffins

Did you know you can make delicious muffins without any flour or oil? If you’re surprised, we assure you this recipe will make your day. The muffins are made with bananas, a couple of eggs, peanut butter, and flavored with cinnamon and vanilla. You can make them in just half an hour, so they’re quick, as well as tasty.

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Ingredients Needed for Peanut Butter and Banana Muffins

3 bananas s, sliced
2 eggs
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon baking powder
1 teaspoon vanilla powder
1 teaspoon salt
2 tablespoons of honey
¼ cup peanut butter

How to Make Peanut Butter and Banana Muffins

  1. Preheat the oven to 350°F/175°C.
  2. Add the sliced bananas in your food processor.
  3. Add the eggs, baking soda, cinnamon, baking powder, vanilla powder, salt, honey, and peanut butter.
  4. Mix them at high speed until all the ingredients combine.
  5. Grab a 6-cup muffin tray. Add muffin wrappers inside the empty slots.
  6. Fill the slots with the banana mixture, adding around 1 tablespoon of mixture in each slot.
  7. Bake the muffins for 25 minutes!

Blueberry Muffins With White Chocolate Buttercream Frosting

Bursting with blueberries and topped with white chocolate buttercream frosting these muffins are a dream come true! And they’re great for a vegetarians as well, because we’ve replaced dairy milk with soy milk, with no loss of flavor whatsoever! For best results, serve the muffins with cranberry sauce and forest fruits!

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Ingredients Needed for Blueberry Muffins With White Chocolate Buttercream Frosting


For the frosting:

1 ounce butter
1 cup powdered sugar
2.5 ounces of white chocolate

For the muffins:

1 ½ cups of flour
1 cup sugar
1 tablespoon baking soda
1 teaspoon salt
1 cup soy milk
¼ cup olive oil
1 teaspoon vanilla extract

For the topping:

3.5 ounces of blueberry
cranberry sauce
fruit

How to Make Blueberry Muffins With White Chocolate Buttercream Frosting

  1. You can start with the white chocolate frosting. Mix the fat free butter with powdered sugar in a large bowl.
  2. Add the white chocolate in a small bowl and microwave it for 1 minute.
  3. Pour the white chocolate over the butter and sugar mix. Mix with a spatula until you get a smooth cream.
  4. Add the flour in a large bowl. Mix it with sugar, powdered sugar, and a bit of salt.
  5. Pour the soy milk in your mixer bowl, along with olive oil, and vanilla extract. Slowly mix with a spatula.
  6. Sift the flour and sugar mixture with a strainer and add it into the mixer bowl.
  7. Set your mixer at medium speed and mix to combine the ingredients. Add the blueberries and incorporate them into the dough. Mix just for a few minutes, so the dough remains liquid.
  8. Preheat the oven to 360°F/180°C.
  9. Use a 12-slot muffin tray and place muffin wraps in the empty slots. Pour the mixture.
  10. Bake the muffins for 30 minutes.
  11. After they’re ready, pour the white chocolate buttercream frosting in a piping bag. Use it to decorate the muffins.
  12. You can serve them with cranberry sauce and some extra forest fruits!
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