Kitchen sink muffins

There is good few variations about kitchen sink muffins. This time I have tested Anna Olson recipe. They were delicious I truly recommend them.

Ingredients for 12 -14 muffins:

• 150g sugar
• 125 ml oil
• 2 eggs
• 165g grated apple
• 100g grated carrot
• 100g chopped pineapple
• 2 tsp lemon zest
• 2 tbsp lemon juice
• 160g wholemeal flour (I used spelt flour)
• 60g porridge oats + some to sprinkle
• 2 and 1/4 tsp baking powder
• 1 tsp cinnamon
• 1/4 tsp salt
• 70g raisins
• 65g sunflower seeds
• 40g dessicated coconut

Preheat the oven to 190C. Line muffin tin with paper cases.

The flour, baking powder, cinnamon, salt, raisins, sunflower seeds and coconut place in  a bowl, mix well and set aside. 

In a separate bowl mix the sugar, eggs and oil. Stir well. Grate the apple, carrot and add them into the wet ingredients mixture. Then chop the pineapple and stir into the mixture. Then add freshly gated lemon zest (only yellow part) and juice. mix all ingredients. 

Add dry ingredients to the wet ones and mix until just combined. Spoon the batter into paper cases about 3/4 full. Sprinkle with porridge oats. 

Bake for  about 30 minutes.

  Enjoy !

Recipe in Polish

Cinnamon, courgette, carrot and cranberry muffins

I have recently came across this interesting recipe. And because I had all necessary ingredients home I gave it a try immediately. I was especially happy to use frozen cranberries as I had a pack of them in my freezer for ages. Muffins were very tasty. Soft, moist, not too sweet a little bit sour  with lovely crust. I think one of my favourite. What more important my children eat them despite the fact they were packed with vegetables.

Ingredients for 12 big or 24 smaller muffins:

• 320g flour
• 3/4 tsp baking powder
• 1/2 tsp soda
• 3/4 tsp salt
• 3/4 tsp cinnamon
• pinch of nutmeg
• 220g sugar
• 230 ml canola oil
• 2 eggs
• 1 medium size carrot about 80 g
• 1 medium size courgette 180g
• 1 and 1/2 tsp vanilla
• 120g frozen cranberries

Preheat the oven to 180C. Line muffin tin with paper cases.

Finely grate the carrot and courgette.

Place the flour, baking powder, soda, salt, cinnamon, nutmeg ans sugar in a big bowl and mix all ingredients together. 

In separate bowl whisk the eggs, oil and vanilla. Pour this mixture in a  bowl with grated veggies add frozen cranberries and mix. Add everything into a dry ingredients. Mix everything until just combined.

Spoon the batter into paper cases, about 3/4 full. 

Bake 25 - 30 minutes. When ready remove form the oven. Let the muffin cool for a few minutes in baking tin then transfer to the wire rack to cool down completely.  

Repeat with remaining batter.

Enjoy ! 

For recipe in Polish look here.

Carrot cake muffins

Carrot cake muffins were moist, sweet, aromatic, packed with nuts, raisins and of course carrots. Topped with mascarpone cheese frosting and decorated with walnut looked looked very elegant. The recipe comes from 'Easy muffins' cookbook.

Ingredients for 12 muffins:

• 280g flour
• 1 tbsp baking powder
• 1 tsp mixed spice
• pinch of salt
• 115g brown sugar
• 200g grated carrot (about 2 medium size carrots)
• 50g chopped walnuts
• 50 raisins
• 2 eggs
• 175ml milk
• 6 tbsp flavourless oil like grape seed oil, sunflower oil
• 1 orange juice (about 50 ml)

Peel of the carrots and grate them. Set aside. Chop the walnuts and set aside. 

Preheat the oven to 200C. Line muffin tin with paper cases.

Sift the flour, baking powder, mixed spice and salt into a big bowl. Add the sugar and whisk well. Then stir in the carrots well. Gently stir in the walnuts and raisins.

In separate jug whisk the eggs add the milk, oil, orange juice and whisk well. Pour this mixture into the dry ingredients bowl. Stir gently until just combined. Do not over mix.

Spoon the batter into paper cases. Bake for 20 minutes. After that time poke the muffins with with toothpick if it comes out clean it means that cake is bake din the middle. Transfer the muffins into wire rack and leave them to cool down.

In a meantime prepare the frosting.

Ingredients for frosting:

• 140g mascarpone cheese
• 35g icing sugar

Put the icing sugar and cheese into a small bowl and whisk the with a fork. Be gentle as sugar may dust all around. Whisk until light and fluffy.

When the muffins are cooled place a spoon of frosting on each muffin top and spread. Decorate with the walnuts. Enjoy !

 

Carrot muffins with pine nuts

This recipe comes from ' New Italian cuisine. Muffins' cookbook. Those muffins were easy to make, although there is a need to use electric mixer. They are tasty, soft and moisture and they are orange. They rise a lot during baking but after cooling down became a little bit flat. 

Ingredients for 12- 18 muffins:

• 250g  grated carrot
• 250g flour
• 1 1/2 tsp baking powder
• pinch of salt
• 100g pine nuts
• 100g icing sugar + some for dusting
• 180g butter
• 4 large eggs

Preheat the oven to 190C. Line muffin tins with paper cases. 

Wash, peel of and grate carrots. Set asisde.

Sift the flour, baking powder and salt and whisk them together. Fold in pine nuts.

Put the butter and icing sugar into electric mixer and whisk on high speed until soft and fluffy. Increase the speed and add one egg yolk at the time. Then decrease the speed and add alternately the flour mixture and grated carrot. In a meantime whipped egg whites until stiff. Fold in the egg whites to the batter gently. 

Spoon the batter into paper cases 3/4 hight. Bake for 20 min until risen and spongy. Cool down on wire rack. Dust with icing sugar before serving. Enjoy !

   

Healthy muffins with pineapple and carrot

There was half tin of pineapple in my fridge since I baked ham and pineapple muffins. I did not have an idea how to use it till I found this recipe. These muffins are just great. Soft, spongy, moist but not too moist. Just perfect. I do not have to mention that they are another way to offer some vegetables and wholegrain flour to a children. At least my girls ate them with pleasure even though they do not eat all kinds of those muffins which are healthier than usual ones. 

Ingredients for 12 muffins:

• 100g plain flour
• 80g whole-wheat flour
• 90g brown sugar
• 2 tbsp wheat germ
• 2 tsp cinnamon
• 1 tsp baking powder
• 1/2 tsp bicarbonate of soda
• pinch of salt
• 2 eggs
• 80 ml sunflower oil
• 1 tbsp vanilla extract
• 4 medium or 170g tiny grated carrots
• 4 slices or 125g chopped canned pineapple

Wash, peel of and grate carrot. Drain pineapple and chop into small pieces.

Preheat the oven to 180C. Line muffin tin with paper cases.

Sift in the one bowl the flours, sugar, wheat germ, cinnamon, baking powder, soda, salt and whisk together.

Pour oil in a measuring jug, add eggs and vanilla and whisk them with a fork. Pour this mixture into dry ingredients. Combine everything together. Fold in carrots and pineapple. With a spoon put evenly batter into muffin cases. Bake for 30 min. Check with toothpick if  baked  in the middle. Place on wire rack to cool down.

Energy muffins

The energy muffins recipe comes from this website . When I read list of ingredients I got very curious about those muffins' flavour. They are called energy, so I think would be good option for breakfast in hurry. They are moisture, rich and not too sweet. In my opinion  they are worth to try.

Ingredients for 16 muffins:

• 140g brown sugar
• 150g flour
• 1 tsp cinnamon
• 1 tsp baking powder
• 100g raisins
• 200g grated carrot
• 130g grated apple
• 50g desiccated coconut
• 60g chopped walnuts
• 2 eggs
• 125 ml canola oil
• 1/2 tsp vanilla extract

Preheat the oven to 180C. Line muffin tin with paper cases.

Grate the carrot and apple. Chop the walnuts. Set aside.

In one bowl sift the sugar, flour, cinnamon, baking powder. Whisk everything together. Add the carrot, raisins, apple, coconut and walnuts. Combine all ingredients together.

In separate bowl pour the oil, vanilla extract and eggs, whisk them with fork. Pour wet ingredients mixture into dry mixture. Combine all ingredients. Do not over stir them. Spoon batter into paper cases. Bake for 25 min. Cool the muffins down on wire rack. Enjoy !!

Carrot, courgette and raisins muffins

Sometimes my daughter doesn't want to eat veggies. To make her eat dinner I have to promise a sweet treat after. Today I prepared for her carrot, courgette and raisins muffin. I wonder if she will like them. I found this recipe on CBeebies. 

Ingredients for 6 muffins:

• 20g grated courgette
• 20g grated carrot
• 1 egg
• 2 tbsp milk
• 1 tbsp raisins
• 1 tbsp sunflower oil
• 75g plain flour
• 15g light soft brown sugar
• 1 tsp baking powder

Preheat the oven to 200C. Line muffin tin with paper cases. As all holes will not be taken you may put a few drops of water into one which stay empty. This will make muffins more moisture. 

Into one bowl put the courgette, carrot, beaten egg, milk, raisins and sunflower oil. In separate bowl whisk together the flour, sugar and baking powder. Combine wet and dry ingredients. Spoon batter into muffin cases. Bake 12-15 min. Let them cool down for a while in baking tin. Enjoy !