Showing posts with label muffins. Show all posts
Showing posts with label muffins. Show all posts
Friday, March 28, 2014
Choco Chip Sour Cream Muffins
I love to bake on Sunday evenings with wonderful treats like muffins, breads, cakes, cupcakes…
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This weekend I was in fridge-cleaning mood (as I overbought lots of grocery and need to make some room to accommodate and I was in this process). In the back of my fridge I found a container of sour cream which was nearly ready to expire. Then a speedy internet search guided me to these Choco Chip Sour Cream Muffins.
If you are looking for a special breakfast treat to enjoy your morning, make these Choco Chip Sour Cream Muffins. They are perfect with a cup of coffee/milk or a chilled glass of orange juice. These muffins are super moist, light and so soft. They tasted really like heaven.
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Recipe Source: TasteofHome
Ingredients:
All Purpose flour – 1 ½ cups
Sour Cream – 1 cup
Baking powder – ¾ tsp
Baking Soda – ¾ tsp
Vanilla Extract – 1 tsp
Salt – ¼ tsp
Egg – 1 no
Unsalted butter ( melted) – 5 tbsps
Granulated Sugar – ¾ cup
Semi Sweet Chocolate Chips – 1 cup
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Preparation
- In a small bowl take baking powder, baking soda and salt and mix well.
- Add melted unsalted butter, sugar and beat for few minutes until light and fluffy.
- Add the egg and mix well.
- Now add sour cream, vanilla extract and mix well.
- Add flour to the batter and mix well until fluffy.
- Fold choco chips to the mixture.
- Preheat oven to 350 degrees.
- Put paper liners in 6 muffin tins and fill them to ¾ with .
- Bake for 16-18 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
- Transfer muffins and let them cool.
Sending this to Showcase -Desserts hosted by Divya, Bake Fest hosted by Priya started by Vardhini,KC-Baked Goods hosted by Geetha for Kalyani, Breakfast Ideas hosted by Chandrani, Only Chocolate hosted by Pari, Lets bake Cupackes and muffins by Nayna
Tuesday, February 25, 2014
SANDRA’S MARVELOUS HONEY APPLE BANANA MUFFINS
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Warm, moist and delicious muffins packed full of nutritious ingredients guaranteed to start your day off with a smile... |
Yields: 18 Cupcake-Sized Muffins
Prep: 15 Mins.
Bake: 16 to 18 Mins.
INGREDIENTS
1/2 cup unsalted butter, at room temperature
1/2 cup banana/strawberry Greek yogurt
2 eggs, at room temperature
1 teaspoon vanilla extract
1 cup mashed ripe bananas (I used 3 small)
3/4 cup honey
1 cup quick-cooking oats
½ cup whole-wheat flour
1 cup unbleached bread flour
1 teaspoon double-acting baking powder
1 teaspoon baking soda
½ teaspoon ground cinnamon
¼ teaspoon ground cardamom
¼ teaspoon freshly grated nutmeg
1/8 teaspoon ground cloves
1/2 teaspoon fine-grain sea salt
1 red delicious apple, washed, cored, (unpeeled) and finely chopped
½ tablespoon turbinado sugar (sugar in the raw)
METHOD
Preheat oven to 350 degrees.
Place 18 liners among two cupcake tins,
and fill water ¼ way up in empty cups of second tin
to ensure even baking.
Also, set aside a wire rack.
In a large mixing bowl, cream butter and yogurt using a hand mixer.
Add eggs, vanilla extract, bananas, and honey, then beat to incorporate.
Add one cup of oats on top of wet ingredients.
Place a sieve over bowl, and sift remaining
dry ingredients over mixture.
Using a wooden spoon, combine all ingredients just until moistened.
Add the apples, and fold to incorporate.
Fill paper-lined muffin cups three-quarters full using an ice cream scoop.
Sprinkle top of each muffin with a pinch of turbinado sugar.
Bake for 16 to 18 minutes until muffins test done;
turning half way through baking for even browning.
Cool in pan for 10 minutes,
and then remove to wire rack to finish cooling.
Enjoy!
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Tip: If you prefer the larger muffin-sized version, spray muffin cups with cooking spray before filling and increase baking time accordingly.
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