resep masakan kuno: Muffins

Showing posts with label Muffins. Show all posts

Monday, November 25, 2013

Kale Muffins with Kamut and Spelt

Soft, moist and comforting – these sugar-free, wholegrain muffins are wonderfully delicious with a healthful boost from kale and yogurt. They are perfect for breakfast or as a snack.

Kamut, or Khorasan wheat, is an ancient wheat variety, naturally high in protein, minerals and known for its rich nutty flavor. Feel free to substitute it with standard wholewheat or spelt flour.

Kamut Kale Muffins

adapted from Eat Smarter

150 g Fresh kale
Sea salt
100 g Wholegrain kamut, ground into flour
125 g Refined spelt flour
2 tsp Baking powder
2 Eggs
220 g 0,1% Plain yogurt
80 ml Sunflower oil
1 tbsp Black sesame seeds, optional

Bring a pot of salted water to a boil. Add the kale leaves and cook for 3 minutes. Remove and quickly rinse under cold water. Drain and finely chop the kale.
Preheat the oven to 180C/350F. Line a muffin pan with paper or silicon liners or simply butter the pan. Set aside.
In a mixing bowl, whisk together the ground kamut, refined spelt flour and baking powder. Stir the eggs, yogurt, pinch of salt, and oil in another bowl until well combined.
Add the flour mixture and chopped kale to the egg mixture. Stir until well combined. Divide the batter into 10-12 muffin liners. Sprinkle the top with a little black sesame seeds.
Bake in the middle of hot oven for about 25 minutes until nicely golden. Leave the muffins in the pan to cool for a couple of minutes before transferring them to a wire rack to cool.

Monday, April 8, 2013

Gluten Free Green Pea Muffins with Poppy and Mozzarella

A gluten free muffin recipe using dried ground green peas, poppyseeds and buffalo Mozzarella. Dried peas, a small but nutritionally mighty member of the legume family, are gluten free, low GI, low in fat and high in protein. They contain soluble fibre that helps to optimise cholesterol and rich in minerals, vitamins and anti-oxidants.

300 g Dried shelled green peas
40 g Poppy seeds
1 tsp Dried curry leaves
1 tsp Sea salt
½ tsp White pepper powder
2 tsp Baking powder
500 ml Sparkling water
12 Mini buffalo Mozzarella

Grind the dried shelled green peas into flour-like consistency. Prepare a 12-cup muffin tin and line with paper or silicone liners.
Whisk together the pea flour, poppy seeds, dried curry leaves, sea salt, white pepper powder and baking powder in a mixing bowl.
Gradually whisk in the sparkling water until well combined and smooth. Divide the batter into the prepared muffin cups. Top each muffin with a mini Mozzarella. Bake in the cold fan-assist oven at 140C/280F for 40 minutes.

Thursday, February 14, 2013

Cold Oven Gluten Free Red Lentil Muffins with Sundried Tomatoes

You have read that right. These savoury muffins are made with 100% red lentil flour, sundried tomatoes and shallots. They are delicious, gluten-free, and good for you as they are high in PROTEIN, and full of fiber. They are great as a side or a snack. I have also tried the recipe with smoked bell peppers instead of sundired tomatoes, both versions are very delicious, but I like 'sundried tomatoes' slightly more. Definitely make this again (might just top the batter with a cube of Feta).

Cold Oven Gluten Free Red Lentil Muffins with Sundried Tomatoes

adapted from Chef koch

350 g Red lentils, finely ground
1/2 tsp Black cumin powder
1/2 tsp Black pepper powder
2 tsp Baking powder
1/2 tbsp Salt
1 tsp Sugar
550 ml Sparkling water
100 g Sundried tomatoes, thinly sliced
50 g Shallots, diced
1 clove Garlic, finely minced
Olive oil to grease the muffin tin

Whisk together the ground red lentils, black cumin, black pepper, baking powder, salt and sugar. Mix the thinly sliced sundried tomatoes, diced shallots and minced garlic. Add into the dry mixture.
Pour in the sparkling water. Use a hand-held electrical mixer to stir for 3 minutes until well combined. Grease a 12-cup muffin tin with a little olive oil.
Divide the batter into the muffin cups. Place it in the cold oven and bake for 45-55 minutes at 140C/280F, fan-forced. Remove and cool on a wire rack.

Sunday, September 16, 2012

Pumpkin Spelt Muffins with Peanuts and Ginger

These spekulatius-spiced pumpkin muffins are moist and fresh in an airtight container for a few days, and freeze fairly well. They are the perfect treat for an autumn afternoon. If you don’t have spekulatius spice, use pumpkin pie spice or just cinnamon instead.


100 g Whole grain spelt, ground 120 g Refined spelt flour 120 g Raw sugar 1 tsp Baking soda 1/3 tsp Salt 220 g Roasted pumpkin puree 2 tsp Spekulatius spice 85 ml Coconut oil, melted 60 ml Coconut milk 50 g Candied ginger, chopped 150 g Salted peanuts Caramel, optional

Preheat the oven 190C/375F. Line 12-14 muffin cups with paper liners. Sift ground whole grain spelt flour, refined spelt flour, sugar, baking soda and salt together in a mixing bowl.
In another bowl, whisk together the roasted pumpkin puree, spekulatius spices, coconut oil, and coconut milk until well combined.
Add the flour mixture into the pumpkin mixture and mix until just incorporated. Do not overmix or muffins will be tough. Fold in chopped candied ginger and 100 grams of salted peanuts.
Divide the batter into prepared muffin cups. Sprinkle the tops with some peanuts. Bake on the upper oven rack for 25 to 30 minutes until nicely golden brown. Drizzle with caramel sauce if desired, and serve warm.

Sunday, August 19, 2012

Spelt Granola Muffins with Plums

Healthy homemade millet granola gives a crunchy topping and nutritional boost to these tasty spelt muffins. The plums and yogurt help keep them moist longer and they freeze well. Enjoy these muffins for breakfast or anytime you feel like a snack.

125 g Wholegrain spelt flour
125 g Refined spelt flour
70 g Raw sugar
1/2 tsp Salt
2 tsp Baking powder
70 ml Walnut oil
150 g 3.5% Plain yogurt
1 Large egg, lightly beaten
180 g Millet granola
220 g Plums, stoned and diced

Whisk wholegrain spelt flour, refined spelt flour, raw sugar, salt and baking powder together in a mixing bowl.
In another bowl, mix walnut oil, plain yogurt, and egg until combined. Add the liquid mixture to the flour mixture, stirring until barely combined.
Fold in 120 grams of granola and diced plums. Divide the batter into a 12-cup muffin pan and top with the rest of granola. Bake for about 20 minutes until the tops are nicely golden brown and crunchy.

Wednesday, July 27, 2011

Blackberry and Hazelnut Muffins

They are simple to make, and they are moist, tender and packed with flavours. If you plan to use frozen berries, don't thaw them as it will stain the batter purple, and you may have to bake the muffins slightly longer than the stated time.

300 g Blackberries
100 g Hazelnuts, chopped
250 g All-purpose flour
3 tsp Baking powder
1/4 tsp Salt
2 Eggs
200 ml Buttermilk
150 g Brown sugar
130 g Butter, melted
50 ml Baileys
1/2 tbsp Vanilla sugar

Preheat the oven to 200C/400F. Prepare 15-17 muffin cups with paper liners. Place a small skillet over medium heat, add the chopped hazelnuts and toast until golden, stirring occassionally. Remove and cool.
Whisk together the 60 grams of roasted chopped hazelnuts, flour, baking powder, and salt in a large bowl. In a separate bowl, whisk together eggs, buttermilk, brown sugar, butter and Baileys. Add the wet mixture to the dry mixture and mix together with a few light strokes, just until the dry ingredients are moistened. Gently fold in the fresh blackberries.
Mix the rest of roasted chopped hazelnuts and vanilla sugar in a small bowl. Divide the batter evenly among the muffin cups. Sprinkle the vanilla mixture on the top of each muffin. Bake until a toothpick inserted into the middle of 1 or 2 of the muffins comes out clean, 20 to 25 minutes. Let cool for 5 minutes before removing from the pan.

I am sending this to Buttery Throwdown!- Blog Event and Giveaway hosted in Fun and Food Cafe.

Thursday, December 30, 2010

Olive Muffins with Fresh Goat Cheese

These easy cheesy olive muffins really make a chic and delish appetizer for your holiday dinner parties. They are mainly prepared with flour, milk, eggs, cheeses (Parmesan and fresh goat cheese), green and black olives, and fresh herbs. I have them served with some mixed salad greens, but you can enjoy them just without. A glass of Loire white, like Sancerre, or sauvignon blanc-based white is highly recommended. If you really don't like the common cat-pee smell from sauvignon blanc, then a refreshing riesling would be just as lovely and harmonious.

Recipe adapted from Kabeleins Olivenkuchen mit Ziegenfrischkäse und Salat

I wish you all a Happy and Prosperous New Year!

100 g All purpose flour
1 tsp Baking powder
100 ml Milk
80 ml Olive oil
2 Eggs
60 g Green olives
60 g Black olives
50 g Fresh grated Parmesan
2 tbsp Fresh curly parsley, chopped
2 tbsp Fresh rosemary, chopped
Salt and freshly ground black pepper
10 round Fresh goat cheese, 20 grams each
Some mixed salad to serve

Preheat the oven to 180C/350F. Line 10 wells of a muffin pan with paper liners. Whisk together the flour and baking powder in a mixing bowl. Add in milk, olive oil and egg yolks and beat until smooth. Now add in olives, Parmesan, and chopped herbs. Season the mixture with salt and black pepper.
Beat the egg whites until stiff. Fold the egg white into the batter until combined. Fill the prepared muffin pan 3/4 full with batter. Top each with one fresh goat cheese round and drizzle with a little of olive oil.
Bake at the upper rack of the oven for about 12 minutes or until lightly golden brown. Serve the muffins on a bed of mixed salad.

Thursday, June 3, 2010

Blueberry Banana Streusel Muffins

These blueberry ice cream banana muffins with the cinnamon streusel topping are really a wonderful way to start the day.

This is my entry to Sizzling Summer Contest @ Spicy Tasty

Streusel	Batter
50 g Brown sugar 2 tbsp Pastry flour 1/2 tsp Cinnamon powder 50 g Almond, chopped 20 g Butter	170 g Pastry flour 40 g Buckwheat flour 1 tsp Baking powder 1 tsp Baking soda 1/3 tsp Salt 2 Ripe bananas 175 g Blueberry ice cream 50 g Sugar 1 Egg 50 g Sunflower oil

Line a 12-cup tray with paper liners. Preheat the oven to 190C/375F. To prepare the topping, combine the brown sugar, pastry flour, cinnamon powder and chopped almond in a bowl. Cut in butter until it resembles the coarse cornmeal. Set aside.
To prepare the batter, sift together the flours, baking powder, baking soda, and salt in a mixing bowl. In another bowl, beat the bananas, blueberry ice cream, sugar, egg, and oil until blended. Add the liquid mixture to the dry ingredients. Mix until the dry mixture is moistened.
Divide the batter into the 12 paper liners and top each with some streusel mixture. Bake for 20 minutes until golden. Remove from oven and place on a wire rack to cool briefly before removing from the pan.

Blueberry Banana Streusel Muffins