Three-berry Muffins

This is one of the easiest recipes to bake... This basic muffin recipe as such is very easy and
 does not need extra effort to obtain rare ingredients. In fact most of the ingredients
may already be in your home.
 The orange juice and the pitted cherries in the glass are the  ingredients
 that make these muffins so moist and soft... 

It is your option to use whatever muffin forms you prefer... This  recipe is for 
12 pieces of standard muffins. I prefer to use the bigger forms and I just
double the quantity of the batter, not exceeding the 3/4 level
of batter in each form ...

I find it very practical to use silicon forms however big or small.
They are very handy and muffins can easily be removed without each 
sticking to the form. I used my souffle form that I´ve just coated with butter
then with flour, placed in the freezer for 10 minutes before filling the batter.
Reason is, the muffins are crispier on the sides 
when removed from the form. 

So, I hope you will try this delicious recipe and serve them to your loved ones
and friends in your next coffee round. I´m sure, they will crave for more , 
so be sure to bake more. 
They can be baked the day before and can be stored overnight 
in a tightly covered jar.

Three -Berry Muffins

Ingredients:

1 cup pitted cherries in glass, drained 

1 cup dried cranberries

1 cup fresh blueberries

250 All-purpose Flour 

100 grams refined sugar ( or 5 tbsps -

powdered stevia)

2 teaspoons baking powder

1/2 teaspoon baking soda

pinch of  salt

1 egg- beaten

6 tbsp Olive oil

1 cup fresh orange juice 

1 tbsp grated orange peel or

(1 pack Dr. Oetker Finesse- grated orange peel)

powdered sugar for dusting muffin top

Preparation:

Preheat the oven to 180°C. Use two mixing containers 

to separately prepare the dry from the liquid ingredients. 

1.

In the first  container, sift  the flour,  add sugar , baking powder,

 baking soda, and a pinch of  

salt  and mix throughly by hand. Set aside.

2. 

In the second container, with a whisk...mix the beaten egg, olive oil, 

grated orange peel and the orange juice. 

   Add this mixture to the first container of dry ingredients.

    By using a spatula or wooden spoon, mix thoroughly  just until  all the 

dry ingredients 

    are well coated and moistened by the liquid. 

    Add the cherries, cranberries and blueberries carefully mixing it with a spoon so that  they are  well  distributed in the batter.

3.

Fill each form with 2-3 spoons of the batter  if you´re making the 12 pcs.

Note :
If  big forms for 6 muffins are used,  then see to it 

that each form is filled only with 3/4 batter, not more!

    Place the forms in the middle oven rack, bake muffins for about  30 minutes.  

    Remove muffin tray from the oven and place it on a wire rack for about 5 minutes.

Then, remove muffins from the form and transfer them onto a platter,

 cool completely 

and sprinkle top with confectioner´s sugar.  

Serve hot or cold with whipped 

cream,
coffee, juice or tea.

Wishing you a great week ahead! Thank you for reading this blog!

Sharing at:
Feathered Nest Friday

Raspberry Muffins

Muffins  I have read,  originated in England... an english woman brought the recipe to the US sometime in the 19th Century and from then on it has become as popular as ever.  This piece of cake is so versatile that you can even eat it salty by adding ham or any ingredients you like... you only have to decide what to bake... sweet or salty?

In this recipe, frozen raspberries were used because I didn´t have some fresh ones.  I see to it that I always have frozen raspberries at home, so anytime I have the urge to bake... the berries are just there waiting to be grabbed.

So, I hope you will try this scrumptious recipe at home...simply prepare the ingredients beforehand and
you´re halfway done...You don´t even need a mixer for the batter, just mix with a wooden spoon or spatula...

RASPBERRY MUFFINS

Ingredients:

Margarine and flour to coat  the muffin form.  Alternative is to use paper forms    or silicon forms             

250 All purpose Flour

200 gms fresh or frozen Raspberries 

1 tbsp grated peel of an organic orange ( extract the juice and set aside). 

125 cl orange juice + the extracted juice above

120 gms yogurt ( I used 120 grams of activia  yogurt)

1 egg - beaten

100 gms. sugar ( or sugar substitute = 7 tbsps Stevia powder)

2 tsps Baking powder

1/2 tsp Baking Soda, Salt

6 tbsp Olive oil

Confectioner´s sugar to dust muffin top

Makes : 6 bigger pieces

Preparation time: around 30 minutes

Oven temperature: 180°C 

Preparation:

1. Preheat the oven at 180°C, coat the Muffin form fully with margarine 

    then with flour. Grate 1/2 tbsp orange peel, then squeeze the juice
    and set aside for later use.

2. In a container, mix the sugar with baking powder, baking soda, and a dash
    of  salt , set aside.

   

3. In a second container, mix the beaten egg, the yogurt, olive oil, the orange 

   juice and the grated  orange peel.  Add mixture to the 1st container with the 

  dry ingredients.

    By using a spatula or a spoon, mix thoroughly until the dry ingredients 

    are well coated and moistened by the egg/orange juice mixture.
    Add the juice from the  organic orange, mix well.

    Add the blueberries carefully mixing it with a spoon so that  they´re  well 

    distributed in the batter. 

4.  Fill each of the form with 2 - 3 tbsps muffin mixture, ( this is approximately 
      3/4  the size of each form) .  Place in the middle oven rack and bake for about        30 minutes.  

     Take out the muffin tray  from the oven, let it stand for 5  inutes
     then remove the muffins from the tray arrange  the muffins on a platter, 
     let  it cool completely, then, sprinkle each top with confectioner´s sugar.

            

I have actually adapted this recipe from my  Blueberry Cupcakes that was posted months ago. I just thought, why not try mixing yogurt with the egg,  orange juice and the olive oil? I was sure that the cake will not dry-off during the baking process.

Here, I used soufflé  ceramic forms because they are much bigger than the muffin forms I have.. I´m glad it came out yummy looking and lovely!!!

Happy Baking!

xoxo,

Mercy

rosemary muffins with ham and walnuts

I have to admit, I´ve been relaxed  and was taking time with regards to writing/translating my german recipes for the blog...You can´t blame me, we have summer here, too hot & humid to be inspired! Crafting and posting are a bit out of  my world right now.LOL!

But wait, I just dragged myself  today  to finish translating this recipe. I know there are some readers of my FB page  Challenging Arts & Crafts  waiting out there for this one....so,  I finally wrote & translated it for the benefit of those waiting this to get posted. 

Rosemary Muffins with Ham and Walnuts

Ingredients

fresh  rosemary ( or 1 tsp of chopped & dried  rosemary)

40 g walnuts coarsely chopped

125 ml olive OIL

1 garlic clove 

250 g  flour 

2 tsps baking powder 

1 tsp salt 

1 large egg 

250 ml buttermilk 

frshly ground pepper 

100 g parmesan or grana padano 

cheese, freshly grated 

125 g of dried cranberry 

rosemary to garnish

                                                          Rosemary twigs

Preheat the oven at 175°C/ 347°F ... brush the muffin tray with butter or margarine or you can use paperforms to line the muffin tray. 

1. Pluck the rosemary needles from it´s twig and chop these coarsely with the walnuts. Heat 2 tablespoon oil in a pan and briefly roast the rosemary and walnuts adding the clove of crushed garlic. 

2. Mix the flour with baking powder and salt, set aside.....

Whisk the eggs in another container, add the remaining olive oil and the buttermilk, season with ground pepper.

Add this mixture to the flour stirring constantly to make a smooth batter...then add the rosemary, walnut, parmesan  and cranberrys rapidly among the dough work. 

3. Fill each paper case with 3/4 batter and garnish the top with a thin slice of ham. Bake on the middle rack 25-30 minutes. 

4.  Take muffins out of the oven and let cool on a wire rack. This can be served hot or cold.

Have a great start of the week! 

xoxo, 
Mercy

Mini Raspberry Cupcakes

It´s Summer Sale season here and the first thing I thought is to go to a bookstore. The other day, when I got the chance,  I stumbled into a local office supplies store and found a book called Muffins & mehr ( Muffins & more) from Compact Verlag.de

Though, I already have a few muffin books, I still got this one as the price was only 2 Euros, it was a  give-away price, snapped it, bought by me,  and done!

And so I tried one of the recipes and adapted it into my own...

thus, I baked the Mini Raspberry Cupcakes which you are

 now seeing in the photos! It turned out very yummy!!!

I didn´t have cherries yesterday as what the recipe called for, I used raspberries....frozen raspberries!!!

Mini Raspberry Cupcakes 

Ingredients: 

12 smaller Cupcake paper forms

 50 grams Butter if you´re using muffin trays

150 grams of frozen Raspberries

100 grams sugar ( I used 8 spoons of Stevia powder)

2 medium size-eggs

50 grams coarse semolina grains

1/2 pack baking powder ( about 1 tsp)

1 pack Vanille sugar

1/2 pack Vanilla pudding powder

250 Curd cheese

1-2 Teaspoon lemon juice

Preparation:

1.

Preheat the oven at 175°C.  If your using the muffin baking tray,

 coat each form with butter or margarine first. You can also set the paper forms in the muffin tray for easy handling instead.

2.

Place the butter and sugar in a bowl and with the use of electric mixer, beat until fluffy.

Add the eggs,  semolina coarse grains, baking powder, vanilla sugar and vanilla pudding powder into the mixture. 

Fold in cottage cheese, add the lemon juice

and blend well with just a spatula til well blended.

3. 

Fill each muffin form with 2/3 of the batter... top each filled form with around 4 frozen raspberries and bake for around 30 minutes.

4. 

After baking, take the cupcakes out of the oven and let cool for a while.  Remove the cupcakes from the form and let them rest

 on a wire rack. Sprinkle the top with sugar (optional). 

Can be served warm or cold with coffee, tea or cold juice.

Enjoy your Raspberry mini Cupcakes!!!


This post is linked to :
Show & Tell Friday
Feathered Nest Friday

Mercy´s Simple Cupcakes

We had gusty winds today and we couldn´t bike... so instead, I took the chance to do  some baking after  preparing today´s lunch.. 

I thought of baking my simple recipe for cupcake that has apple chunks & blueberries  mixed in the batter... 

I hope you´d try this recipe. The cupcakes are not only scrumptious looking but they´re very tasty and yummy. 

Mercy´s Simple Cupcakes....

Ingredients:

100g Blueberries1 apple peeled, cored and cut into small chunks

250 g All purpose- Flour

125 g sugar ( or 8 tbsp stevia powder as sugar substitute)

3 tsp Baking powder1 tsp Baking soda1 egg

250 g Buttermilk

75 ml olive oil or any vegetable oil

for the Topping:

250 ml whipping cream1/2 pack gelatine in

 powder form ( about 4-5 g)

4 tbsp sugar ( or 4 tbsp stevia powder instead of sugar)

fresh  strawberries , washed and dried

Preparations:

Preheat the oven at 180 °C.

1. In a small bowl, beat the egg, add the buttermilk, add the oil, mix til well blended, set aside. 

2. In another bowl, mix all the dry ingredients, add the buttermilk mixture and with a wooden spoon, mix all until everyting is moist and well blended. 

Add the blueberries and the apple chunks to the batter and spoon this to the cupcake pan lined with cupcake paper. Fill each lot with 3/4 of the batter.

3. Place the cupcake pan on the lower rack of the oven and bake it for 15-20 minutes... After the baking time, remove from oven and let the cupcakes cool down...

4. Meanwhile,  pour 1/2 of the gelatine pack in a cup with 1 tablespoon cold water , mix and leave for about 5 minutes til the powder is dissolved. 

5. Set your mixer to the highest speed level and whip the cream adding the sugar by & by  til it gets slightly stiff.. 

Heat the gelatine  in the microwave for about 10 seconds,  then add a bit of the whipped cream for the gelatine to blend in. Add this to the cream being whipped ...continue whipping til ready for topping.

Use a pastry bag with bigger hole for the whipped cream to top the cupcake then add the strawberry to decorate the top. Arrange all the pieces on a platter...

Happy Baking!

Wishing you a good start of the week.

Thanks for dropping by to read this blog.

xoxo,

   

Mercy

This post is linked to :

Once Upon a Time in A Bed of Flowers

Carrot Ricotta Muffins

                               Carrot Ricotta Muffins                            

 



Ingredients:

 

Dough

500 g Flour

Salt

20 g yeast

200 ml milch

1 Egg -medium size

100 g butter

 

Carrot - Ricotta Fillings

200 g Carrots shredded

a bunch of coriander leaves - chopped

30 g ginger

125 cheddar or Emmentaler cheese

250 g Ricotta

2 eggyolks

2-3 tsp Curry powder

salt, Cayenne pepper

 

Preparations

1.

In a container, mix the flour and 1 tsp salt.

 Dissolve the yeast in a  lukewarm milk.

Add the yeast/milk, egg  and soft butter to the flour and

knead for 3 minutes. Cover the dough and place in a warm area

 for about 35 minutes until it becomes

a bit bulky in size.

 

 

 

 

 

2.

 Peel the carrots and finely grate them. Peel the ginger and grate finely as well.

Mix the cheese, carrots, chopped coriander leaves, finely grated ginger, ricotta,,

egg  yolks, curry powder, salt and a dash of Cayenne pepper.

Prehat the oven at 190°C/374°F.

 

 

 

 

 

3.

Place the dough on a floured surface and with the rolling pin, roll-out the dough til

it becomes the size of approximately 50x20 cm. Distribute the fillings evenly onto the  dough , leaving free 1.5 cm on each side.

 

 

 

 

 

 

4.

Roll the dough as in jelly roll, the filled dough and cut it into 12 pieces

of about 4 cm wide. Put pastry paper into the Muffin form and place each of the cut dough into the form.Let dough stand for 15-20 minutes to settle down. Put the Muffin form in the middle rack of the oven and bake the Muffins between 15-20 minutes until they become golden brown.

 

 

 

 

 

 

Thanks for reading this posting and wish you all in good

health!

 

Happy Baking!!!

 

Mercy