Quick & Easy – Sweet Maffins

Quick & Easy – Sweet Maffins

Sweet, sweet muffins! A quick and easy treat to make for breakfasts, brunches, light dinners or anytime snacks. Here are some mouthwatering sweet muffins that you can make for dessert and impress your family and friends.

Chocolate and Hazelnut Muffins 
200gr (7 oz) butter
200gr (7 oz) caster sugar
200gr (7 oz) plain flour
2 tablespoons baking powder
3 eggs
1 tablespoon vanilla extract
3 tablespoons cocoa powder dissolved in some warm water
1 handful chopped hazelnuts plus some more for topping
100gr (3 1/2 oz) chopped chocolate

1. Preheat the oven to 180ºC (350ºF) and grease the muffin pan.
2. Use a mixer to mix the butter and the sugar and then add the flour. Stir in the remaining six ingredients.
2. Spoon the dough into the muffin cups.
3. Bake for about 20 minutes or until the muffins rise.
4. Sprinkle some hazelnuts on top.

Poppy Seed Muffins
375gr (13 oz) flour
500gr (1,1 lb) sugar
2 tablespoons poppy seeds
2 teaspoons baking powder
2 teaspoons salt
2 eggs
355ml milk
235ml vegetable oil
2 teaspoons vanilla extract
For topping:
150gr (5 1/2 oz) sugar
60ml orange juice
1 tablespoon melted butter
1 teaspoon vanilla extract

1. Preheat the oven to 180°C (350ºF).
2. In a large bowl, mix the flour, the sugar, the poppy seeds, the baking soda and the salt.
3. In another bowl, mix the eggs, the milk, the vegetable oil and the vanilla extract.
4. Then mix the dry and the wet ingredients.
5. Spoon the dough into the prepared muffin cups and bake for 22-25 minutes.

Pineapple and Raisins Muffins

Picture 252

100gr (3 1/2 oz) plain flour
100gr (3 1/2 oz) whole-wheat flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon ginger powder
1/2 teaspoon salt
175ml vegetable oil
75gr (2 1/2 oz) sugar
2 eggs
125gr (4 1/2 oz) grated carrots
225 canned pineapple, diced and drained
100gr (3 1/2 oz) raisins

1. Mix the first seven dry ingredients.
2. In another bowl, mix the oil, the sugar, and the eggs. Add the carrots, the pineapples, and the raisins and stir well.
3. Mix the wet mixture with the dry ingredients.
4. Pour the mixture into the muffin pan and bake for 25 minutes at 180°C(350ºF).

Apple and Pecan Nut Muffins
1.5 cups flour
1 teaspoon baking soda
1/4 teaspoon baking powder
2 teaspoons cinnamon
1/4 teaspoon nutmeg
0.5 teaspoon salt
2 eggs
1/3 cup maple syrup
1/3 cup water
5 tablespoons melted butter
1 cup thinly sliced apple
3/4 cup chopped pecan nuts

1. Preheat the oven to 180°C (350ºF).
2. In a large bowl, mix the first six ingredients.
3. Make a hole in the center and put the egg, the maple syrup, the water, and the butter inside. Stir well.
4. Add the apple and the pecan nuts into the batter.
5. Spoon the batter into the muffin cups and bake for about 20 minutes.

Blueberry Muffins
For the muffins:
2.5 cups plain flour
1 tsp baking soda
1 tsp baking powder
0.5 teaspoon salt
1 1/4 cups brown sugar
0.5 cup softened butter
1 cup buttermilk
1 egg
2 tsps vanilla extract
1.5 cups blueberries, either fresh or frozen, plus 1/4 cup blueberries for topping
For the crumble:
1/4 cup plain flour
1/3 cup granulated sugar
2 tsps ground cinnamon
2 tbsps softened butter

1. Preheat the oven to 425°F (220°C) and grease or line your muffin pan.
2. In a medium bowl, combine the first four dry ingredients.
3. In a large bowl, whisk with an electric mixer the sugar, the butter, the buttermilk, the egg and the vanilla extract.
4. Add the flour mixture to the buttermilk and egg mixture and mix until just combined.
5. Stir in the blueberries.
6. To make the crumble mix all the ingredients for the crumble in a small bowl.
7. Spoon the batter into the muffin cups. Sprinkle with the crumble mixture. Press a few of the remaining blueberries on the top of each muffin.
8. Bake at 425°F for 5 minutes and then lower the temperature to 350°F (180°C) and bake for another 15 minutes.

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