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Cheerful muffins

Cheerful muffins


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Mix flour + baking powder.

Melt the butter and leave it to cool.

Mix eggs with sugar.

Add butter and milk.

Add flour in the rain and mix with a wooden spoon / spatula from bottom to top.

I also mixed in the mixer at low speed with the kneading paddles.

Divide the composition into 2 pots: in one we add vanilla essence, and in the other cocoa with rum essence.

We put in shapes, first the white compound and then the one with cocoa. It must be evenly distributed. I didn't put it like that.

Bake for 20 minutes on low heat and then until ready to medium heat. In total 35 minutes.


I glazed with a little melted white chocolate and various decorative candies


Appetizer muffins

Cute, cheerful, consistent and good. Who would refuse a few appetizer muffins?

I put them to the children at school, I prepare them when I have various pieces of sausages in the fridge, the recipe being extremely versatile, adaptable depending on what you have at hand.

24 pieces come out of this recipe. I don't have a very large tray and, although I greased it with butter and sprinkled it with flour, some got stuck, so I put muffin papers on the second tray and they came out perfect. You adapt depending on how good the tray is.


  • Ingredient muffins appetizer
  • 6 eggs
  • & frac12 envelope pf baked
  • 150 ml of milk
  • 50 ml oil
  • 300 g flour
  • 200 g Pilos cow cheese
  • salt pepper
  • 50 g cheese or bellows cheese - optional, if you do not have, do not put, it's just for extra taste
  • -salam / ham / kaiser
  • -pepper
  • -masline
  • -maize
  • -mushrooms - 250-350 g all

Appetizer muffin preparation method

Prepare a bowl in which you mix eggs well with a little salt.

Add the oil, mixing lightly, then the milk. Sift the flour together with the baking powder and add them to the composition. Homogenize.

Add the rest of the ingredients, mix and match the taste of salt and pepper.

Prepare a tray of muffins. Grease the forms with butter and sprinkle with flour or put muffin bags & # 8211 if they are waxed, leave them like this, if they are just paper, grease with melted butter, with a brush.

Spoon into shapes, leaving room for about a finger.

Put the tray in the oven, on the middle step and bake the muffins until they are brown and pass the test with the toothpick.


Muffins filled with fruit







375 gr flour
20 gr of fresh yeast
50 gr sugar
1 pinch of salt
1 sachet of baking powder
1 sachet of vanilla sugar
grated peel of 1 lemon
125 ml milk
100 gr Frame (or butter)

400 gr apple
200 gr grapes (and a few extra berries for garnish)
150 ml of milk
100 ml of sweet or semi-dry white wine
200 gr cream Philadelphia cheese (or Mascarpone)
1 sachet of vanilla-flavored cream cake from Dr. Oetker
4 tablespoons powdered sugar

250 ml Hulala cream
1 teaspoon ground cinnamon
1 sachet of vanilla sugar
1 tablespoon sour cream

We clean the apples. We wash the grapes and let them drain. We cut the cleaned apples into eighths and then we cut them again into thin slices in width. We cut the grapes in half. In a bowl, mix 200 g of Philadelphia cream cheese, 100 ml of sweet white wine (semi-dry), 150 ml of milk, 4 tablespoons of powdered sugar and 1 sachet of vanilla-flavored Dr. Oetker cake cream with the mixer for about 2 minutes. . To this composition we add sliced ​​apples and halved grapes. Stir until the fruit is incorporated into the cream. With this cream we will fill the muffins placed in the tray.

In a bowl put 375 g of flour, 100 g of Rama, 50 g of sugar, 1 sachet of vanilla sugar, 1 sachet of baking powder, 1 pinch of salt, grated peel of 1 lemon and squeezed lemon juice. Mix these ingredients well then add the warm milk in which we dissolved the yeast. Mix until you get a smooth dough. Spread the dough on a work surface sprinkled with a little flour, with a thickness of about 1 cm and cut it into a round shape. We place the cut dough pieces in the muffin tins greased with a little butter (I did not have muffin tins and I used the savarina form), we lift the edges and in each one we put 1 spoonful of filling. Let the dough with the filling rest in the pan for 15 minutes, during which time we heat the oven. After 15 minutes, insert the tray in the preheated oven in the middle and let it bake for 30 minutes on the right heat. After baking, remove the tray and let the muffins cool for about 10 minutes, then remove them from the pan.

Ornare:

For the garnish I used 250 ml of whipped cream to which I added 1 sachet of vanilla sugar and 1 teaspoon of ground cinnamon. I mixed with the mixer until it started to harden then I added 1 tablespoon of sour cream (sour cream has the role of whipping cream) and I continued mixing until the whipped cream is well beaten.
I put whipped cream and grapes on each muffin.


Blueberry muffins

Blueberry muffins are cakes that are extremely easy to prepare and are enjoyed with pleasure by both adults and children.
Because we like them very much, I prepared them several times, so the last time I made them I decided to edit the recipe and add new pictures.
As you can see, for the first time I prepared them with wild blueberries, small and fragrant fruits that gave a special taste to these muffins.
At that moment I put the fresh blueberries on top of the dough after I put it in the molds. Now I proceeded differently, I put the fruits in the freezer for about 20 minutes, so I could mix them directly in the composition. Either way it's fine, so you can proceed as you see fit.
As in my area it is a bit difficult to have access to wild blueberries, I made them with cultivated blueberries and they came out just as great, I recommend them !!
Below I recommend two more fruit cakes that are easy to make and are extremely tasty !!

  • Simple apricot cake
  • Fluffy Apricot Cake

Blueberry muffins - Ingredients

  • 180 g of fresh blueberries
  • 300 g sour cream
  • 60 g butter
  • 170 g sugar
  • 2 eggs
  • 250 g flour
  • 2 teaspoons baking powder
  • a pinch of salt
  • vanilla essence

How to prepare blueberry muffins

We put the blueberries in the freezer for 15-20 minutes before we start preparing the muffins. I found that they are kept almost whole after baking. But if you use wild blueberries as I did them the first time, you can sprinkle them on top.

In a bowl, mix the eggs with the sugar and then add the melted butter, sour cream, vanilla and salt. Mix lightly until the composition becomes homogeneous.
Separately mix the flour with the baking powder and blueberries that have been in the freezer.

Pour the liquid composition over the flour mixed with the blueberries and mix lightly with a spatula until incorporated.

We prepare a muffin tray in which we put papers and distribute the composition with two spoons.
From the resulting composition come 12 blueberry muffins.

Put the tray in the preheated oven at 180 degrees C for 40-45 min.
Remove from the pan and leave to cool on a grill.

They are delicious, they can be sprinkled with vanilla powdered sugar before being served.

We are waiting for you with us on the page Instagram .
If you try our recipes and post on Instagram, you can put the hashtag #bucatareselevesele, so that we can see them too.
You can also find us on the channel Youtube- Cheerful Chefs, where we are waiting for you to subscribe !!
Thank you!!


Appetizer muffins with chicken, peppers and leeks

These caught us very well appetizer muffins with chicken, peppers and leeks, because I wanted to vary breakfast always the same, they could be taken to work and maybe in your case, for the children's package for school. Easy to do, an experienced housewife will quickly deal with their preparation. What is left for the next day you can heat in the microwave and if you don't have it, I heat them faster than in the oven under the dome, that is, I put the muffins in the Teflon grill pan and cover them with a ceramic oven dish turned upside down. like a dome. It can also be a bowl or a bowl.
These muffins get you out of the mess and to festive meals, birthdays, parties because you can cook them the day before and keep them cold covered with food foil.
The entire collection of recipes with appetizers for holidays and Sunday meals with the family, you can find them by clicking HERE.

Preparation time 20 minutes

Cooking time 35 minutes

Ingredients

  • 2 eggs
  • 50 g melted butter
  • 200 ml of milk
  • 200 g flour
  • baking powder
  • 100 g chicken pastrami (sausages)
  • 1 capsicum or red pepper
  • 1 handful of diced leeks (green onions, etc.)
  • 50 g cheese, parmesan
  • salt

1. Prepare the muffin tray with silicone cups in the cavities.
2. Melt the butter in a kettle over low heat and leave it on the fire, of course. Cut chicken pastrami, leeks (or green onions or old onions), cheese and pepper into cubes.
3. Turn on the oven at 180 degrees, step 4.5 on the classic stove.
4. Separate the two eggs into 2 high-walled bowls. Beat the egg whites hard, the meringue, with a pinch of salt.
5. Mix the yolks with the liquid butter which has meanwhile cooled.
6. Add the milk and mix a little.
7. Incorporate the flour and baking powder with the mixer in tranches, about 3, first with the mixer not turned on, so that the flour does not fly and after it has gotten wet, with the mixer on.
8. Add the chopped ingredients and beaten egg whites, stirring with a hand-held pear, from the bottom up. If you hurry, you also do the operation on the mixer because you put baking powder and it will grow anyway. You can even stop beating the egg whites separately if it's hard and you put them whole from the beginning.
9. Put them in the preheated oven and bake them for 30-35 minutes, depending on how fast your oven is.
Liv (e) it!
I also recommend for the package from school or work, these meatballs made with commercial sheets (click for recipe).

This recipe is more suitable for summer, but considering that you can find tomatoes in the supermarket all year long, I would say that exceptions can be made. The combination is extremely fragrant and leads rather to Mediterranean food, hence the association with the warm season. With such a tart, for which, by the way, you don't even need a countertop, but just some fresh bread, you feed 6 people on saturation!

Did the guests catch you on the wrong table? Well, if you're lucky enough to have a foil stored and 2 other ingredients, these pastries are almost ready! Bake in a maximum of 30 minutes, they turn red, golden and extremely fragrant and will surely attract everyone.


Blueberry muffins

Blueberry muffins are cakes that are extremely easy to prepare and are enjoyed with pleasure by both adults and children.
Because we like them very much, I prepared them several times, so the last time I made them I decided to edit the recipe and add new pictures.
As you can see, for the first time I prepared them with wild blueberries, small and fragrant fruits that gave a special taste to these muffins.
At that moment I put the fresh blueberries on top of the dough after I put it in the molds. Now I proceeded differently, I put the fruits in the freezer for about 20 minutes, so I could mix them directly in the composition. Either way it's fine, so you can proceed as you see fit.
As in my area it is a bit difficult to have access to wild blueberries, I made them with cultivated blueberries and they came out just as great, I recommend them !!
Below I recommend two more fruit cakes that are easy to make and are extremely tasty !!

  • Simple apricot cake
  • Fluffy Apricot Cake

Blueberry muffins - Ingredients

  • 180 g of fresh blueberries
  • 300 g sour cream
  • 60 g butter
  • 170 g sugar
  • 2 eggs
  • 250 g flour
  • 2 teaspoons baking powder
  • a pinch of salt
  • vanilla essence

How to prepare blueberry muffins

We put the blueberries in the freezer for 15-20 minutes before we start preparing the muffins. I found that they are kept almost whole after baking. But if you use wild blueberries as I did them the first time, you can sprinkle them on top.

In a bowl, mix the eggs with the sugar and then add the melted butter, sour cream, vanilla and salt. Mix lightly until the composition becomes homogeneous.
Separately mix the flour with the baking powder and blueberries that have been in the freezer.

Pour the liquid composition over the flour mixed with the blueberries and mix lightly with a spatula until incorporated.

We prepare a muffin tray in which we put papers and distribute the composition with two spoons.
From the resulting composition come 12 blueberry muffins.

Put the tray in the preheated oven at 180 degrees C for 40-45 min.
Remove from the pan and leave to cool on a grill.

They are delicious, they can be sprinkled with vanilla powdered sugar before being served.

We are waiting for you with us on the page Instagram .
If you try our recipes and post on Instagram, you can put the hashtag #bucatareselevesele, so that we can see them too.
You can also find us on the channel Youtube- Cheerful Chefs, where we are waiting for you to subscribe !!
Thank you!!


Gluten-free and sugar-free muffins

Gluten-free and sugar-free muffins - an excellent option for breakfast or the school package!

Even if you do not have gluten intolerance, I recommend the recipe for Gluten-free and sugar-free muffins because they are extremely fluffy, very fragrant, they are prepared in just a few minutes and they are also baby friendly!

Gluten-free and sugar-free muffins - Everything you need to know about the recipe

  • I chose almond flour from Lidl (very finely ground almonds). It is at a very good price and you can also use it for the macarons recipe.
  • Because it is a recipe without added sugar, it is important to use very well ripened bananas. Thus the bananas will bring the "sweetness" of the recipe. Do you know those bananas so ripe and yellow that they even have black spots? The ones you seem to have forgotten in the fruit basket and no one is eating anymore? THEY ARE IDEAL FOR THE RECIPE Gluten-free and sugar-free muffins.
  • Once prepared, the muffins last very well in the refrigerator for 4-5 days or you can freeze them in individual bags, then leave them at room temperature until they thaw.
  • In the composition we can add fresh blueberries, dark chocolate flakes or diced apples / pears.

Ingredients for 12 pieces of gluten-free and sugar-free muffins

  • 3 large bananas, very well ripened
  • 3 eggs husband
  • 300g ground almonds Alesto
  • a sachet of Belbake baking powder
  • a pinch of salt
  • ½ teaspoon cinnamon
  • vanilla essence to taste

All the ingredients needed to prepare the gluten-free and sugar-free muffin recipe are waiting for you LIDL stores.

I invite you in LIDL kitchen, discover other similar recipes! Click on the title to access the recipe:

    & # 8211 a creamy, vegan sauce and ideal with gluten-free pasta
  • Appetizer check with tuna and baked peppers & # 8211ideal for breakfast or snack
  • Hummus cream avocado cu & # 8211 an extraordinary hummus of cream

Preparation Gluten-free and sugar-free muffins

  • Preheat the oven to 180 °. We line a muffin tray with special papers or non-stick spray.
  • In a blender we put the chopped bananas, eggs, baking powder, cinnamon, vanilla. We mix very well.
  • Add almond flour, mix again. If we add blueberries or chocolate, now is the time, but we mix them with the spatula and not with the blender.
  • We fill the muffin boxes so that they are full.
  • Bake the muffins for 20-25 minutes or until they pass the toothpick test. Then let them cool in the pan until they reach room temperature

Gluten-free and sugar-free muffins will be loved by children and mothers alike! May you be the best!


Pork recipe with 5 Chinese flavors and tofu skewers at Breville Air Fryer, hot air fryer by Recipe book

Recipe for dehydrated fruit chips at Breville Air fryer, fryer-oven with hot air by Prăjiturela

Roast chicken recipe with sweet potatoes, olives and tomatoes, at Breville Air fryer hot air fryer by Prăjiturela

Breville Air Fryer by Laura's Sweets meatballs recipe

Rib eye recipe with potato wedges at Breville Air Fryer by Laura's Sweets

Crispy Chicken Strips Recipe with Potato Wedges at Breville Air Fryer by Recipe Book

Breville Air Fryer Donut Recipe, Hot Air Fryer by All Kinds of Sweets

Recipe for hot-fried vegetable chips at Breville Air Fryer by Laura's Sweets


Brave The Brave Lion

I received an emotional invitation from Cheerful cooks, that of joining a noble cause, from which the Little People Romania Association has made a profession of faith: that of offering moral support and support to children and young people who are fighting cancer. Thanks to the willing volunteers of the association, the traumatic experiences of cancer treatments and long hospitalization become easier for young patients to bear. The Fearless Club is a lively and active community of young people who have won the battle against cancer and who want to become a role model for all those who are still on the barricades.

What we can do to support this cause: symbolically, the color yellow and the "brave blue" have become emblematic of this cause. The Cheerful Chefs created the "Winner's Dessert", launching the challenge of all cooking enthusiasts to reinterpret it according to their own taste, but keeping the color and theme launched by the Club of Recklessness. So I invite you to join this cause, uploading photos with your brave lion in the form at the end of this article until October 2, 2013. Your photos, along with many other cooking enthusiasts, will reach these children hard to try, sweetening their suffering a little.

Preparation time: 00:20 hours
Cooking time: 00:25 hours
Total Time: 00:45 hours
Number of servings: 12

I chose to prepare my recipe for Briose with urda, incredibly tender, with some small modifications:

  • 200 grams of fresh cow's milk (can be replaced with a fresh cow's cheese, given through a sieve to have a finer texture)
  • 150 grams of butter
  • 200 grams of sugar
  • 1 pinch of salt
  • 1 egg tied
  • peel of 1 lemon + 1 orange
  • 1 teaspoon grated turmeric to accentuate the yellow color
  • 2 tablespoons lemon juice
  • 1 tablespoon vanilla extract
  • 240 grams of flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 12 squares of milk chocolate
  • cream: 200 grams of whipped cream and 200 grams of milk chocolate
  • decoration made of colored sugar paste with turmeric and chocolate

materials needed: special tray for muffins, special paper baskets for baking cupcakes, pos for decorating

1. Turn on the oven and set it to 180 degrees Celsius.

2. Butter at room temperature, 1 pinch of salt, citrus peel and sugar mix with a blender in a bowl until smooth.

3. Add the urda and mix at first at lower speed, then increase the speed until a frothy composition is obtained.

4. Add the whole egg, then the lemon juice and vanilla extract. Mix on high speed for 4-5 minutes.

5. Separately, mix in a bowl the flour with turmeric, baking powder and baking soda and add over the other ingredients.

6. Mix the dough with the mixer until perfectly blended.

7. Place a paper basket in each slot of the muffin tray.

8. With a spoon, fill the baskets halfway with dough, which will be quite dense, but this is how it should be. Place a small square of milk chocolate on top of each muffin and press lightly.

9. Distribute the rest of the dough over the chocolate and level it gently with the back of the spoon.

10. The muffins thus prepared are baked in the preheated oven at 180 degrees Celsius, in a medium position (neither too high nor too low) for 20-25 minutes, until they brown nicely and pass the toothpick test (if a clean toothpick is inserted in a muffin, when it is removed it must still be clean, without traces of glued dough, a sign that the muffin is baked inside).

Remove the muffins from the mold and leave to cool in paper baskets on a special grill for cakes, then garnish with ganache cream prepared as follows: heat cream for whipped cream in a saucepan and add 200 grams of milk chocolate broken into pieces. Remove from the heat and stir until the chocolate is completely melted and the composition is fine and silky. Allow to cool to room temperature then refrigerate for at least 2 hours or in the freezer for half an hour. Beat the composition with the mixer until it hardens and doubles in volume.

The cream is placed in a garnish with a star-shaped tip and it is spread around the cream muffins, imitating a lion's mane, then the decoration is made of sugar paste.

Of course, you can prepare this winner's dessert according to your imagination and your tastes as well. Good luck with that!


What ingredients do we use for the best muffins?

The most important ingredient in these chocolate chip muffins is butter. You need a good and fatty butter, with 80% fat. It must be at room temperature to blend perfectly into the composition of muffins. In fact, all ingredients must be at room temperature. And speaking of chocolate, I used dark chocolate flakes, but any chocolate you have in the house is good. It can also be on the tablet, just cut it into small pieces and add it to the composition. You can also add fruit, jam or nuts, hazelnuts, pistachios or anything else you like.

To bake these muffins with chocolate flakes, you need a tray of muffins. You can't just put the composition on paper and in an oven tray. The papers are not strong enough to hold the composition, and the muffins will widen in the tray. If you have a tray, but not paper, grease it with butter and sprinkle it with flour. For these muffins it is really worth buying your tray. You will use it for years and years and you will be able to make many muffin recipes, as they are blueberry muffins, e.g. I sincerely hope that you try them and that you like them as much as we do!



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