#baking muffins

[bakingwithbella]

healthy blueberry banana muffins

I love muffins and often times my muffins are essentially cupcakes but without the frosting. So, I went with a healthier option (also to make my coaches happier over break). I’ve made this a few times and played around with the amount of yogurt, flour, oats, and fruit in it but never recorded it so maybe I’ll add on to this recipe or make another version if I ever write it down again. They were pretty delicious and even though the oats on top did not do what I thought they were gonna do, it was still okay.

Ingredients:

2 cups flour, I used 1 cup whole wheat and 1 cups all purpose

1/2 cup rolled oats

1 teaspoon baking soda

1/4 teaspoon salt

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon all spice

scant 1/4 cup honey

1/2 cup brown sugar

3 mashed bananas (should be ~1 cup)

1/4 cup yogurt

1 egg

3/4 cup milk (I used oat milk because I had it around and wanted to try it)

1 1/4 cup (frozen) blueberries

First you want to mix the flour, oats, baking soda, salt, and spices together in your “main bowl”.

In a separate bowl, mix the sugar and honey. Then add the banana, yogurt, and egg in and beat it all together.

Pour the wet ingredients into the dry and slowly fold it all together. Add the milk in while mixing again and continue until it’s all combine. Fold in the blueberries and really any other fruit you want. Then put them in the oven and bake at 350°F / 176°C for 15-20 minutes.

Mine were a little (lot let’s be honest) grayish because of color from the frozen blueberries coming off of them. It always happens and it is what it is but it looks a bit unappetizing so take their color with a big grain of salt please lol.

[wicked-witch-ofthe-east]

Bought the plastic ones cuz the glass ones were too expensive. I genuinely hate plastic so much. Like I get Covid is happening right now, but why is it so expensive to buy glass jars and get spices and fresh food?

The inequality in health, safety, and the environment in America is terrible.

[thekaiserroll]

What's the weirdest thing you started doing just to avoid the main task you're supposed to do?

[secretly-a-grandma]

I baked some muffins and a loaf today! It was great to use my hands for a bit 😊🍞🧁

[sillygoobar]

Very yummy muffins 😋

Sorry if it's to loud for you :/

[eatfoodlicious]

Chocolate Chip Muffins

Fluffy warm Chocolate Chip muffins made from scratch are a treat everyone will love. Delicious tasty and good to the last bite. Simple to follow instructions with an easy to make recipe that is full of rich mouthwatering flavors.  Soft rich and moist muffins that crumble with sweet satisfaction at every nibble. I hope you decide to give them a try. We enjoyed this recipe and recommend you try it…

Chocolate Chip Muffins

[bakermarla]

Great Blueberry Muffins

New Post has been published on https://bakingathome.info/great-blueberry-muffins/

Great Blueberry Muffins

Every year when blueberries come into season there are contests for the best blueberry muffins.  In a way it’s sad that we only seem to think about them when blueberries are being picked.  Blueberry muffins are a wonderful treat and should be enjoyed year round.  The tartness of the berries mixes well with the sweetness of the muffin, creating a perfect taste explosion.

This recipe started as in a department store, then went to an upscale hotel and was finally made public by the New York Times in 1987.  They don’t really need any additions but I like to drizzle a basic vanilla glaze on my muffins.  It’s that sweet tooth run amok that makes me do it, I need to try every dessert.

Muffins Ingredients

½ cup softened butter

1 ¼ cups sugar

2 eggs

1 teaspoon vanilla extract

2 cups flour

½ teaspoon salt

2 teaspoons baking powder

½ cup milk

2 cups blueberries, washed, drained and picked over

3 teaspoons sugar

Preparation

Preheat the oven to 375.

Cream the butter and 1 1/4 cups sugar until light.

Add the eggs, one at a time, beating well after each addition. Add vanilla.

Sift together the flour, salt and baking powder, and add to the creamed mixture alternately with the milk.

Crush 1/2 cup blueberries with a fork, and mix into the batter. Fold in the remaining whole berries.

Line a 12 cup standard muffin tin with cupcake liners, and fill with batter. Sprinkle the 3 teaspoons sugar over the tops of the muffins, and bake at 375 degrees for about 30-35 minutes.

Remove muffins from tin and cool at least 30 minutes. Store, uncovered, or the muffins will be too moist the second day, if they last that long.

Blueberries can usually be found year round at most grocery stores.  Sometimes in late winter the supply is less than ideal and you will need to be sure to pick out shriveled and dried out berries.  As we all know, blueberries stain.  This means if you have blueberry juice in the batter it will make the batter stain.  Be sure to gently but thoroughly pat dry the berries before you add them to the batter.  The recipe calls for crushing 1/2 cup before adding to the batter but you still want to be careful about the amount of juice added.

[bakermarla]

Great Blueberry Muffins

New Post has been published on https://bakingathome.info/great-blueberry-muffins/

Great Blueberry Muffins

Every year when blueberries come into season there are contests for the best blueberry muffins.  In a way it’s sad that we only seem to think about them when blueberries are being picked.  Blueberry muffins are a wonderful treat and should be enjoyed year round.  The tartness of the berries mixes well with the sweetness of the muffin, creating a perfect taste explosion.

This recipe started as in a department store, then went to an upscale hotel and was finally made public by the New York Times in 1987.  They don’t really need any additions but I like to drizzle a basic vanilla glaze on my muffins.  It’s that sweet tooth run amok that makes me do it, I need to try every dessert.

Muffins Ingredients

½ cup softened butter

1 ¼ cups sugar

2 eggs

1 teaspoon vanilla extract

2 cups flour

½ teaspoon salt

2 teaspoons baking powder

½ cup milk

2 cups blueberries, washed, drained and picked over

3 teaspoons sugar

Preparation

Preheat the oven to 375.

Cream the butter and 1 1/4 cups sugar until light.

Add the eggs, one at a time, beating well after each addition. Add vanilla.

Sift together the flour, salt and baking powder, and add to the creamed mixture alternately with the milk.

Crush 1/2 cup blueberries with a fork, and mix into the batter. Fold in the remaining whole berries.

Line a 12 cup standard muffin tin with cupcake liners, and fill with batter. Sprinkle the 3 teaspoons sugar over the tops of the muffins, and bake at 375 degrees for about 30-35 minutes.

Remove muffins from tin and cool at least 30 minutes. Store, uncovered, or the muffins will be too moist the second day, if they last that long.

Blueberries can usually be found year round at most grocery stores.  Sometimes in late winter the supply is less than ideal and you will need to be sure to pick out shriveled and dried out berries.  As we all know, blueberries stain.  This means if you have blueberry juice in the batter it will make the batter stain.  Be sure to gently but thoroughly pat dry the berries before you add them to the batter.  The recipe calls for crushing 1/2 cup before adding to the batter but you still want to be careful about the amount of juice added.