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Banana Chocolate Muffins
Makes 12 muffins

Batter:
1 ½ cups (200 g) all-purpose flour
¼ tsp. ground cinnamon
2 TBS. unsweetened cocoa powder
2 tsp. baking powder
½ tsp. baking soda
1 egg
3/4 cup (140 g) firmly packed brown sugar
1/3 cup (80 ml) corn oil OR 1/2 cup (125 g) butter, very soft or melted
½ cup (120 g) buttermilk or milk
1 cup (250 g) mashed ripe bananas (about 3 medium)

Glaze:
3 chocolate bars (100 g), chopped
Candy

Preheat oven to 375 ° F (180 ° C). Grease muffin tin or line with paper cups.
In a medium bowl, combine flour, cinnamon and cocoa powder, baking powder and baking soda. Mix well.

In a large bowl, beat egg lightly. Stir in sugar, oil or butter, buttermilk or milk and bananas. Blend well. Add flour mixture and gently fold together until dry ingredients are moistened.

Spoon batter into muffin cups. Bake 20 - 25 minutes until tester comes out clean. Turn out onto rack to cool.
Melt chocolate and dip muffin tops in it. Decorate with candy if you like.


Black Forest Cherry Muffins
Makes 12 muffins

Batter:
2 cups (250 g) all-purpose flour
½ cup (80 g) chocolate chips
2 TBS. unsweetened cocoa powder
2 tsp. baking powder
½ tsp. baking soda
1 cup (250 g) canned pitted cherries, well drained 1 egg
¾ cup (140 g) sugar
1/3 cup (80 ml) corn oil OR 1/2 cup (125 g) butter, very soft or melted
1 cup (250 g) buttermilk or milk

Decorations:
4 TBS. cherry brandy or cherry juice (for kids)
1 ½ cups (200 g) whipped cream
12 cherries
4 TBS. shredded chocolate

Preheat oven to 375 ° F (180 ° C). Grease muffin tin or line with paper cups.

In a medium bowl, combine flour, chocolate chips and cocoa powder, baking powder and baking soda. Mix well. Add cherries and blend well.

In a large bowl, beat egg lightly. Stir in sugar, oil or butter and buttermilk or milk. Blend well. Add flour mixture and gently fold together until dry ingredients are moistened.

Spoon batter into muffin cups. Bake 20 - 25 minutes until tester comes out clean. Turn out onto rack to cool.

Sprincle 1 tsp. cherry brandy or cherry juice over each muffin. Nicely decorate each muffin with whipped cream. Place one cherry on top and sprinkle with shredded chocolate. Enjoy!

Note - a word from the author: Since my ancestors are from the beautiful Black Forest in Germany, these muffins make me feel right at home - guten Appetitt!


Blueberry Oatmeal Muffins

Makes 12 muffins

Batter:
1 ½ cups (200 g) all-purpose flour
¾ cup (70 g) rolled oats
2 tsp. baking powder
½ tsp. baking soda
1 egg
¾ cup (140 g) lightly packed brown sugar
½ cup (125 g) butter, very soft or melted
1 tsp. vanilla extract
1 ¼ cups (300 g) sour cream
1 cup (200 g) blueberries (fresh or frozen but not thawed)

Preheat oven to 375 ° F (180 ° C). Grease muffin tin or line with paper cups.

In a medium bowl, combine flour, rolled oats, baking powder and baking soda. Mix well.

In a large bowl, beat egg lightly. Stir in sugar, butter, vanilla and sour cream. Blend well. Add flour mixture and gently fold together until dry ingredients are moistened. Gently fold in the blueberries.

Spoon batter into muffin cups. Bake 20 - 25 minutes until tester comes out clean.


Carrot Cake Muffins
Makes 16 muffins

Batter:
1 cup (120 g) whole wheat flour
1 ½ cups (200 g) all-purpose flour
1 tsp. ground cinnamon
½ tsp. ground nutmeg
½ tsp. ground cloves
1 cup (120 g) chopped pecans or walnuts
1 ½ cups (150 g) grated carrots (5 medium size carrots)
2 tsp. baking powder
½ tsp. baking soda
1 egg
¾ cup (140 g) lightly packed brown sugar
1/3 cup (80 ml) corn oil OR 1/2 cup (125 g) butter, very soft or melted
1 TBS. lemon juice
1 ½ cups ((320 g) buttermilk

Preheat oven to 375 ° F (180 ° C). Grease muffin tin or line with paper cups.

In a medium bowl, combine flours, spices, nuts, carrots, baking powder and baking soda. Mix well.

In a large bowl, beat egg lightly. Stir in sugar, oil or butter, lemon juice and buttermilk. Blend well. Add flour mixture and gently fold together until dry ingredients are moistened.

Spoon batter into muffin cups. Bake 20 - 25 minutes until tester comes out clean. Serve warm.


Chocolate Cheesecake Muffins
Makes 12 muffins

Batter:
1 ½ cups (200 g) all-purpose flour
2 TBS. unsweetened cocoa powder
2 tsp. baking powder
½ tsp. baking soda
1 egg
2/3 cup (120 g) sugar
1/3 cup (80 ml) corn oil OR 1/2 cup (125 g) butter, very soft or melted
1 cup (250 g) buttermilk or milk

Filling:
½ cup (150 g/3 ozs.) cream cheese, softened
1 ½ TBS. sugar
½ tsp. vanilla extract

Preheat oven to 375 ° F (180 ° C). Grease muffin tin or line with paper cups.

In a medium bowl, combine flour, cocoa powder, baking powder and baking soda. Mix well.

In a large bowl, beat egg lightly. Stir in sugar, oil or butter and buttermilk or milk. Blend well. Add flour mixture and gently fold together until dry ingredients are moistened.

Prepare filling. In a small bowl, beat cream cheese with sugar and vanilla until fluffy.

Fill muffin cups ½ full. Drop 1 tsp. of cream cheese mixture on top. Then add more batter until muffin cups are full. Bake 20 - 25 minutes until tester comes out clean. Serve warm.


Mandarine Mocca Muffins
Makes 12 muffins

Batter:
2 - 2 ½ cups (300 g) all-purpose flour
2 TBS. unsweetened cocoa powder
1 TBS. grated orange peel
2 tsp. baking powder
½ tsp. baking soda
1 egg
¾ cup (140 g) sugar
1/3 cup (80 ml) corn oil OR 1/2 cup (125 g) butter, very soft or melted
1 tsp. vanilla extract
2/3 cup (200 g) sour cream
¼ - ½ cup (100 ml) espresso or mocca (strong coffee)
2 cups (350 g) mandarine oranges (set aside 12 pieces for decorations)

Filling and frosting:
2 cups (400 g) cream cheese, softened
4 TBS. sugar
4 TBS. orange juice OR Cointreau (orange liquor)
1 TBS. grated orange peel
Preheat oven to 375 ° F (180 ° C). Grease muffin tin or line with paper cups.

In a medium bowl, combine flour, cocoa powder, orange peel, baking powder and baking soda. Mix well.

In a large bowl, beat egg lightly. Stir in sugar, oil or butter, vanilla, sour cream and coffee. Blend well. Add flour mixture and gently fold together until dry ingredients are moistened.

Prepare filling and frosting. In a small bowl, beat cream cheese with sugar, orange juice or liquor and orange peel until fluffy. Set aside.

Fill muffin cups. Bake 20 - 25 minutes until tester comes out clean. Turn out onto rack to cool.

Using a paring knife, halve each muffin horizontally. Divide mandarines evenly on bottom part of muffin. Spread 1 TBS. of cream cheese filling on top, then replace the tops.

Frost the muffins with the rest of the cream cheese and decorate with one mandarine half each.


Peach Vanilla Muffins

Makes 12 muffins

Batter:
2 cups (250 g) all-purpose flour
1 tsp. grated lemon peel
2 tsp. baking powder
½ tsp. baking soda
1 egg
¾ cup (140 g) lightly packed brown sugar
1/3 cup (80 ml) corn oil OR 1/2 cup (125 g) butter, very soft or melted
2 tsp. vanilla extract
½ cup (125 g) sour cream
½ cup (100 ml) orange juice
1 cup (250 g) diced peaches (fresh or preserved)

Preheat oven to 375 ° F (180 ° C). Grease muffin tin or line with paper cups.

In a medium bowl, combine flour, lemon peel, baking powder and baking soda. Mix well.

In a large bowl, beat egg lightly. Stir in sugar, oil or butter, vanilla, sour cream, orange juice and peaches. Blend well. Add flour mixture and gently fold together until dry ingredients are moistened.

Spoon batter into muffin cups. Bake 20 - 25 minutes until tester comes out clean. Serve warm.



Pina Colada Muffins
Makes 12 muffins

Batter:
1 ½ cups (200 g) all-purpose flour
½ cup (40 g) sweetened flaked cocunut, toasted
2 tsp. baking powder
1/2 tsp. baking soda
1 egg
2/3 cup (120 g) lightly packed brown sugar
1/3 cup (80 ml) corn oil OR 1/2 cup (125 g) butter, very soft or melted
1 tsp. rum extract
1 cup (250 g) plain yogurt
1 cup (250 g) crushed pineapple, well drained

Preheat oven to 375 ° F (180 ° C). Grease muffin tin or line with paper cups.

In a medium bowl, combine flour, coconut, baking powder and baking soda. Mix well.

In a large bowl, beat egg lightly. Stir in sugar, oil or butter, rum extract, yogurt and pineapple. Blend well. Add flour mixture and gently fold together until dry ingredients are moistened.

Spoon batter into muffin cups. Bake 20 - 25 minutes until tester comes out clean. Serve warm.

Strawberry Nut Muffins
Makes 12 muffins

Batter:
1 cup (120 g) whole wheat flour
1 cup (140 g) all-purpose flour
2 tsp. baking powder
½ tsp. baking soda
½ tsp. ground cinnamon
½ cup (60 g) chopped pecans or walnuts
1 egg
¾ cup (140 g) firmly packed brown sugar
1/3 cup (80 ml) corn oil OR 1/2 cup (125 g) butter, very soft or melted
1 tsp. vanilla extract
1 cup (250 g) plain yogurt or buttermilk
1 cup (180 g) coarsely chopped strawberries
Topping:
½ tsp. ground cinnamon
3 TBS. sugar
5 TBS. chopped pecans or walnuts (mixed)

Preheat oven to 375 ° F (180 ° C). Grease muffin tin or line with paper cups.

In a medium bowl, combine flours, baking powder, baking soda, cinnamon and nuts. Mix well.

In a large bowl, beat egg lightly. Stir in sugar, oil or butter, vanilla and yogurt or buttermilk. Blend well. Add strawberries and flour mixture and gently fold together until dry ingredients are moistened.

Spoon batter into muffin cups and sprinkle tops with topping. Bake 20 - 25 minutes until tester comes out clean. Serve warm.


Italian Pizza Muffins

Makes 12 muffins

Batter:
2 cups (250 g) all-purpose flour
2 tsp. baking powder
½ tsp. baking soda
1 tsp. minced dried onion
½ tsp. crushed dried oregano
1/8 tsp. garlic powder (or 1 garlic toe, chopped)
1 cup (125 g) grated mozarella cheese
½ cup (40 g) grated parmesan cheese
1 egg
¼ cup (60 ml) olive oil
½ cup (100 g) tomato sauce
¾ cup (180 g) buttermilk
½ cup (120 g) pepperoni, minced and chopped

Preheat oven to 375 ° F (180 ° C). Grease muffin tin.

In a medium bowl, combine flour, baking powder, baking soda, onion, oregano, garlic powder and the cheeses. Mix well.

In a large bowl, beat egg lightly. Stir in olive oil, tomato sauce, buttermilk and pepperoni. Blend well. Add flour mixture and gently fold together until dry ingredients are moistened.

Spoon batter into muffin cups. Bake 20 - 25 minutes until tester comes out clean. Serve warm.