Tutti Frutti Muffins

Ingredients:


1 ½ cup All purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1tsp cinnamon powder
Pinch of nutmeg powder
1 stick of unsalted butter (room tempr.)
1 cup white sugar
2 large eggs
1 ½  tsp pineapple essence
½ cup milk
1 tsp orange zest 
2 tblsp finely chopped cherries
1/2 cup tutti frutti
2 tblsp broken cashews

Method:

Preheat the oven to 350 degrees F. Place the rack in the middle of the oven. Grease a muffin tin or line with paper liners and set aside.
Take bowl. Sieve flour, baking soda and baking powder, Baking soda and keep aside.. 
Whisk butter with sugar till light & fluffy. Add in beaten eggs and essence and give a quick whisk. 
 Fold in flour and baking powder, soda & orange zest, cinnamon powder, nutmeg powder. Add Milk & mix well. Do not over beat, just mix till well combined in low speed.

Add chopped cherries, tutti frutti,  broken cashews & reserve some for sprinkling on top. Do not beat it but just fold until combined and pour the batter among the muffin cups (about ½ to 2/3 full). Sprinkle the remaining cherries, tutti-frutti & cashews on the top.
 Bake until the muffins are light golden brown and a toothpick or thin knife inserted into the center of a muffin comes out clean & muffins becomes golden & springy to touch, bake for 20-25 minutes, Immediately remove muffins to a wire rack and cool for at least 5 minutes. Your muffins are now ready to eat..Serve immediately or U can Store in an airtight container at room temperature.

Banana almond cup cakes

These cupcakes are not only my new favorite because they are quick and easy to make. They’re also my favorite because you’ll likely already have all of the ingredients in your house, and they’re absolutely delicious. 

Ingredients:

Butter-1 stick= 8 tblsp in room temp.

Sugar- ¾ cup

2 ripe bananas mashed

2 large eggs

Roasted Sliced almonds- ½ cup

Instant Coffee powder- 1 tblsp (i have used nestle coffee powder)

Maida/ cake flour- 1 ½ cup

Vanilla essence- 1tsp

Baking powder- 1tsp

Baking soda- ½ tsp

Salt a pinch

¼ cup sugar to sprinkle on top 

Method:

Preheat the oven to 350 degrees F. Place the rack in the middle of the oven. Grease a muffin tin or line with paper liners and set aside.

Take bowl. Mix all the dry ingredients.

Whisk butter with sugar till light & fluffy. 

Add in beaten eggs and vanilla essence and give a quick whisk. 

Mash ripe bananas in a separate bowl. Add mashed bananas to the mix and beat till smooth.  Fold in flour and baking powder & soda.

Add sliced almonds; reserve some for sprinkling on top. Mix with spatula and pour batter into prepared cake pan. 

Divide the batter among the muffin cups (about ½ to 2/3 full). Sprinkle the remaining almonds & some sugar on the top.

 Bake until the muffins are light golden brown and a toothpick or thin knife inserted into the centre of a muffin comes out clean & muffins becomes golden & springy to touch, bake for 20-25 minutes. let it cool for 5-10 min.

 Remove muffins to a wire rack and cool for at least 5 minutes. Your muffins are now ready to eat...Serve immediately or U can Store in an airtight container at room temperature.

Note: U can use the batter in 12 cup muffin tray...I hav used half in 6cup muffin tray & rest to make loaf cake.

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Chocolate muffins

Ingredients:

2  large eggs
1 cup all-purpose flour
1/2 cup cocoa powder
1tsp vanilla essence 
1 ½ tsp baking powder
½ teaspoon salt
1 cup powder sugar
4 tablespoons butter, melted and cooled slightly
1¼ cups milk

Method:

Preheat the oven to 350 degrees F. Place the rack in the middle of the oven. Grease a muffin tin or line with paper liners and set aside.
Beat the eggs with sugar,add butter & beat well. Mix with flour, cocoa powder, baking powder, vanilla and milk and fold with a spatula until the batter comes together. Don't over Mix.
Divide the batter among the muffin cups (about ½ to 2/3 full). Bake until the muffins are light golden brown and a toothpick or thin knife inserted into the centre of a muffin comes out clean & muffins becomes golden & springy to touch, bake for 20-25 minutes, Immediately remove muffins to a wire rack and cool for at least 5 minutes. Your muffins are now ready to eat..Serve immediately or U can Store in an airtight container at room temperature.

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Blueberry Muffins

INGREDIENTS:

1 ½  cups all-purpose flour
1 large egg
1tsp vanilla essence 
1 ½ tsp baking powder
½ teaspoon salt
1 cup powder sugar
4 tablespoons butter, melted and cooled slightly
1¼ cups butter milk
1 cup frozen or fresh blueberries

Method:

Preheat the oven to 350 degrees F. Place the rack in the middle of the oven. Grease a muffin tin or line with paper liners and set aside.
 Whisk the flour, baking powder and salt in a medium bowl until combined. Whisk the egg in a separate medium bowl until well-combined. Add the sugar and the melted butter, whisk it. Add the butter milk, vanilla essence & whisk to combine.
Add the berries to the dry ingredients and gently toss just to combine. Add the buttermilk mixture and fold with a spatula until the batter comes together and the berries are evenly distributed for 25 to 30 seconds. Do not over mix.
Divide the batter among the muffin cups (about ½ to 2/3 full). Bake until the muffins are light golden brown and a toothpick or thin knife inserted into the centre of a muffin comes out clean & muffins becomes golden & springy to touch, bake for 20-25 minutes, Immediately remove muffins to a wire rack and cool for at least 5 minutes. Your blueberry muffins are now ready to eat..Serve immediately or U can Store in an airtight container at room temperature.

Yummy Pumpkin muffins

If the first taste of your day is one of these pumpkin muffins, how can you have a bad day at all?
This recipe is super easy. Recipe follows after the jump…

Ingredients:

• 1  ½cups all-purpose flour
• 1/4 cup sugar
• ½  teaspoon ground ginger
• 1 1/2 tsp baking powder
• 1 teaspoon ground cinnamon
• 1/2 tsp of nutmeg, cloves powder
• 1/2 tsp baking soda
• 1/2 tsp of salt
• 2 eggs beaten egg
• 1 cup cooked mashed pumpkin yellow
• 1/2 cup skim milk
• 2 tablespoons refined oil/ melted butter
• ¼  cup orange juice
• 1/2 tsp grated orange skin

Method:

Whisk together flour and baking powder in a bowl.

Whisk together pumpkin, oil, eggs, nutmeg powder, cloves powder, salt, sugar, baking soda, milk ,cinnamon, grated orange skin & orange juice. Add the above whisked flour, stir with wooden spoon until smooth.

Preheat oven to 350 degrees F for baking.

Fill well-greased or paper-lined muffin cups two-thirds full .

Bake 400 degrees F for 15-20 minutes or until muffins test done (toothpick inserted near center comes out clean). Cool for 10 minutes before removing muffins from pan.

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Blue berry Muffins

Ingredients:

• 1 1/2 cups all purpose flour
• 3/4 cup white sugar
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 1/3 cup vegetable oil
• 1 large egg
• 1/2 cup melted butter or margarine
• 1/4 cup milk
• 1 cup blueberries (fresh or frozen)

Instructions:

1. Pre heat the oven at 400 degrees F (200 C).
2. Mix flour, sugar, salt, cinnamon and baking powder. In another bowl, mix vegetable oil, egg , melted butter & milk. Mix together with flour mixture. Add in blueberries.
3. Grease muffin tins.
4. SPOON batter into prepared muffin cups.

5. Bake for 20 to 25 minutes until golden & until toothpick inserted in center comes out clean .

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