Pumpkin Cheesecake Muffins

Pumpkin Cheesecake Muffins

Makes: About 45 mini muffins (12 regular)

For the filling:

•8 oz. cream cheese, softened
•1 large egg
•1 tbls flour

•1 cup confectioners’ sugar
For the muffins:

•1 1/2 cups all-purpose flour
•1/2 tsp. ground cinnamon
•1/2 tsp. ground nutmeg
•1/2 tsp. ground cloves
•1/2 tbsp. plus 1/2 tsp. pumpkin pie spice
•1/2 tsp. salt
•1/2 tsp. baking soda
•2 large eggs
•1 cup sugar
•1 cup pumpkin puree
•1/2 cup + 2 tbls vegetable oil
For the topping:


•1/4 cup sugar
•2 1/2 tbsp. flour
•3/4 tsp. ground cinnamon
•2 tbsp. cold unsalted butter, cut into pieces

Directions:

1.To prepare the filling, combine the cream cheese, egg, flour and confectioners’ sugar in a medium bowl and mix well until blended and smooth. Set aside. 

2.To make the muffins, preheat the oven to 350˚ F. Line muffin pans with paper liners. In a medium bowl, combine the flour, cinnamon, nutmeg, cloves, pumpkin pie spice, salt and baking soda; whisk to blend. In the bowl of an electric mixer combine the eggs, sugar, pumpkin puree and oil. Mix on medium-low speed until blended. With the mixer on low speed, add in the dry ingredients, mixing just until incorporated.

3.To make the topping, combine the sugar, flour and cinnamon in a small bowl; whisk to blend. Add in the butter pieces and cut into the dry ingredients with a pastry blender or two forks until the mixture is coarse and crumbly. Transfer to the refrigerator until ready to use.

4.To assemble the muffins, fill each muffin about 2/3 full with batter. Add a dollop of filling on top. (I would say I used about a tablespoon of batter and a heaping teaspoon of filling. They were pretty full going into the oven.) Sprinkle with topping. Bake or 14 minutes. Cool. Eat. Smile.

Strawberry Lemonade Muffins

The Pampered Chef

Strawberry Lemonade Muffins

2 1/2 cups self-rising flour
1 1/4 cups sugar, divided 
1 (8-oz.) container sour cream 
1/2 cup butter, melted 
1 tablespoon lemon zest
¼ cup fresh lemon juice
2 large eggs, lightly beaten
1 ½ cups fresh diced strawberries

1. Preheat oven to 400 degrees. Combine flour and 1 cup sugar in the batter bowl; make a well in the center of mixture.
2. Stir together the sour cream and next 4 ingredients; add to flour mixture, stirring just until dry ingredients are moistened. Gently fold strawberries into batter. Using large scoop fill batter into cupcake lined brownie pans. Sprinkle with remaining ¼ cup sugar over batter.
3. Bake at 400 degrees for 16 to 18 minutes or until golden brown and a wooden stick inserted in center comes out clean. Cool in pans on a wire rack for 1 minute; remove from pans to wire rack and let cool for 10 minutes.

Bran-Carrot-Nut Muffins

http://www.budgetbytes.com/2011/03/morning-glory-muffins/

morning glory muffins

 

 

Prep time

20 mins

Cook time

30 mins

Total time

50 mins

 

Total Cost: $4.47

Cost Per Serving: $0.25

Serves: 14

Ingredients

• 1 cup all-purpose flour $0.10
• 1 cup whole wheat flour $0.16
• ½ cup oat bran $0.52
• 1 cup sugar $0.18
• 2 tsp baking soda $0.08
• 2 tsp cinnamon $0.12
• ¼ tsp salt $0.02
• ½ cup vegetable oil $0.24
• ¾ cup unsweetened applesauce $0.38
• 3 lg eggs $0.53
• 1 tsp vanilla $0.28
• 2 cups (4 med) carrots, shredded $0.49
• ½ cup raisins $0.28
• ½ cup walnuts, chopped $0.84
• ½ cup shredded coconut $0.25

Instructions

1. Wash and peel the carrots. Using a cheese shredder, shred the carrots into a bowl and then set them aside. Preheat the oven to 375 degrees.
2. In a large bowl, combine the dry ingredients: all-purpose flour, whole wheat flour, oat bran, sugar, baking soda, cinnamon and salt. Stir until everything is evenly combined.
3. In another fairly large bowl, combine the wet ingredients: vegetable oil, applesauce, eggs and vanilla. Whisk until evenly combined. Stir in the carrots, raisins, walnuts and coconut.
4. Pour the bowl of wet ingredients into the bowl of dry ingredients and stir just until everything is moistened and combined. Over stirring can give the muffins an undesirable texture.
5. Line a muffin tin with paper cups or spray with non-stick spray. Fill the cups to the top with the muffin batter. Bake in the oven at 375 degrees for 30 minutes or until a toothpick inserted in the center comes out clean. Let cool on a wire rack.

Step By Step Photos

Put all of the dry ingredients in a bowl (flour, sugar, baking soda, cinnamon, salt). Yes, there is a bowl there, it’s just glass so you can’t see it.

Stir it all up so it’s evenly mixed.

Put all of the wet ingredients in a second bowl (oil, applesauce, eggs, vanilla).

Whisk until evenly combined.

Add the rest of the ingredients (shredded carrots, walnuts, raisins, coconut) to the wet ingredients and stir it up.

Pour the wet ingredients onto the dry ingredients…

And stir it up. Stir only until everything has moistened and mixed evenly. Over stirring can give the muffins a poor texture.

Fill the muffin tin up to the top of the wells. Bake at 375 degrees (preheated oven) for about 30 minutes.

Muffins NO eggs, sugar, milk or butter

MUFFINS no eggs no sugar no milk no butter

Ingredients:

• 7 dates soaked in boiled water (can be apricots, plums, it's important to buy dried naturally, without added sugar)
• 1 cup rice milk, soy, almond ( recipe ), coconut ( recipe ) or other plant
• 1.5 teaspoons of baking soda
• ½ cup rice flour
• ½ cup of buckwheat flour
• ½ cup corn flour
• ½ cup cornstarch
• 1.5 tablespoons of carob or cocoa
• 1 teaspoon of stevia (you can sweeten with honey cake, maple syrup or agave or xylitol)
• 2 tablespoons vegetable oil to grease the mold +
• 2 tablespoons of coconut fat (I used this layer of the milk, which forms on the surface when prepared coconut milk in the house remain standing while in the fridge)
• pinch of ginger (optional)
• pinch of cinnamon (optional)

Glaze:

• 1 tablespoon carob (which may be natural cocoa)
• a little milk plant
• pinch of stevia

My son loves cupcakes, with soft fluffy center and firmer skin. Just how can you make the muffins without the basic ingredients? I looked online and on the basis of the provision Smakoterapii the birthday cake and biscuit tops, the weight of the cakes prepared. Baking suddenly took 35 minutes, but I felt that it was an eternity. When the muffins a little przestygły tried to taste and ... they are delicious! I recommend, try :)

Preparation:

Muffins, cupcakes without eggs, sugar, milk and butter ;)

Oven to 180 ˚ C.

Grease muffin form of the fat. Dates mix. Mix the baking soda with the milk, add all ingredients and mix until smooth. It will have the consistency of a typical cake muffinowego - quite thick, but smooth. Put the molds, about a 3/4 height. Put in the oven for 35 minutes, the oven so. dry stick.

Carob dissolve adding a few drops of milk, so they get very dense mass, add the stem (dosładzając according to your own taste). Mix thoroughly. Apply for stiffening cupcakes.

Muffins, cupcakes without eggs, sugar, milk and butter ;)

Muffins, cupcakes without eggs, sugar, milk and butter ;)

http://bibliasmakow.pl/muffiny-babeczki-bez-jajek-cukru-mleka-i-masla/

POLISH SITE & GREAT RECIPES