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Thread: Muffin Recipes - Fave BB Muffin Recipes!

  1. #37
    Tigergirl1980 Guest

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    OMG how good are Melissa's corn and cheese muffins, and soooooooo easy. They went down a treat with Jonah too, which is great seeing as I made them for him, lol. I love having different things for snacks and it's something to give him if he won't eat all of his lunch. Thanks Melissa for the recipe.


  2. #38

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    im glad you liked them bec - ive also added bacon & mustard powder to make them for adults - in fact im sure there are heaps of things you can add!

  3. #39

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    Definately a good snack if they won't eat their lunch Bec

  4. #40

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    I've put these recipes into a BB article, if you want to add your favourite muffin recipe, then please post it here so we can add it in! Also please feel free to post your feedback on any of these recipes.

    Muffin Recipes - BellyBelly Members Favourite Muffin Recipes!
    Kelly xx

    Creator of BellyBelly.com.au, doula, writer and mother of three amazing children
    Author of Want To Be A Doula? Everything You Need To Know
    Follow me in 2015 as I go Around The World + Kids!
    Forever grateful to my incredible Mod Team and many wonderful members who have been so supportive since 2003.

  5. #41

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    One more to add.......we always seem to have a few brown bananas in the fruit bowl by the end of the week, so I have been trialling all sorts of banana muffin recipes: this one is fool proof and divine:

    Banana & Chocolate Muffins

    245g plain flour
    100g caster sugar
    50g light brown sugar
    1 teaspoons baking powder
    1/2 teaspoon baking soda
    1/4 teaspoon salt
    65g chocolate bits
    2 large eggs, lightly beaten
    115g butter, melted and cooled
    3 very ripe large bananas (approximately 45g), mashed well
    1 teaspoon pure vanilla extract

    1. Preheat oven to 180`c
    2. Grease a 12 cup muffin pan
    3. In a large bowl combine the flour, sugars, baking powder, baking soda, salt, and chocolate. Set aside.
    4. In a medium-sized bowl combine the mashed bananas, eggs, melted butter, and vanilla
    5. Lightly fold the wet ingredients (banana mixture) into the dry ingredients until just combined and batter is thick and chunky. Don;t over mix!
    6. Spoon the batter into the prepared muffin tins
    7. Bake about 20 - 25 minutes or until a toothpick inserted in the center comes out clean. Place on a wire rack to cool for five minutes and then remove muffins from pan. Serve warm or at room temperature.

  6. #42

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    Just posted these in another thread, but put them here so are easier to find...

    To freeze (pretty much any sort of muffin), place cooled muffins into a freezer bag or suitable container and freeze. Defrost on the bench, in the fridge, or microwave.

    If making mini muffins, roughly halve the cooking time, but check with skewer, as sometimes they are cooked in the middle, but not brown on top.

    Bacon and Pesto Muffins

    100g bacon rashers, rind and fat removed
    1 cup sr flour
    1/4 cup parmesan or cheddar cheese, finely grated
    1 egg, lightly beaten
    1/2 cup milk
    45g butter, melted
    2 tblsp basil pesto (or omit if can't have nuts)

    Preheat oven to 180 degrees (160ff). Lightly grease a 12 hole regular muffin tray.
    Cut bacon into small dice then cook in a hot frypan with a little butter or oil until crispy. Remove and place on paper towel, set aside to cool.
    In a large bowl, combine flour and cheese.
    In a medium size bowl, combine egg, milk, melted butter and pesto.
    Pour the wet ingredients into the dry and add the cooked bacon. Mix gently until combined. Spoon into the muffin tray.
    Bake for 20mins until a skewer inserted in the middle comes out clean.


    Cheese and Dill Muffins

    1 cup sr flour
    2/3 cup parmesan or cheddar cheese, finely grated
    1 1/2 tblsp dill, chopped
    1 tblsp parsley, chopped
    1 egg, lightly beaten
    2/3 cup milk
    45g butter, melted

    Preheat oven to 180 degrees (160ff). Grease 12 hole regular muffin tray.
    In a large bowl, combine flour, cheese and herbs.
    In a medium bowl, combine the egg, milk, and melted butter.
    Pour the wet ingredients into the dry and mix gently until combined. Spoon into the muffin tray.
    Bake for 20mins until a skewer inserted in the middle comes out clean.

    These two recipes are from Frost Bite by Susan Austin. A book all about making stuff to freeze.

  7. #43

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    Okay...

    Apple and Toasted Muesli Muffins

    2 1/2 cups plain flour**
    2/3 cup raw sugar
    1 cup toasted muesli
    1 egg
    1/4 cup vegetable oil
    1 1/4 cups milk
    1 granny smith apple, unpeeled an coarsely grated
    1/2 cup raisins (or sultanas)

    Preheat the oven to 180C. Line a 12-hole muffin pan with paper cases.
    Sift flour into a large bowl. Add sugar and muesli, then stir to combine.
    In a separate bowl, whisk together egg, oil and milk.
    Add to the dry ingredients with apple and raisins.
    Stir with a wooden spoon until just combined (don't overmix).
    Divide among prepared muffin pans.
    Bake for 20-25 minutes until muffins are firm and golden, and a skewer inserted in the centre comes out clean. Turn out onto a wire rack to cool.

    (Keeps 2-3 days in airtight container or freeze.) From Delicious magazine.
    **I am confused that the recipe calls for plain flour without a raising agent instead of self raising flour. I haven't made this recipe yet, but when I do, I will be using self raising flour, not plain.
    If you are using a tin of apple, I would not add all of the milk until the apple was mixed through, just in case it was too thin (if there's much juice in the tinned apple), or drain off a bit of the juice.


    Honey Oat Muffins

    2 1/2 cups sr flour
    1 1/4 cups milk
    1 egg, lightly beaten
    2/3 cup rolled oats
    1/3 cup sultanas
    1/2 cup honey
    90g butter, melted

    1. Preheat oven to 180?C. Lightly grease a 6-hole, 3/4-cup capacity non-stick muffin pan.
    2. Make basic muffin mix Sift flour into a large bowl. Add 1/2 cup oats and sultanas to the flour and stir to combine. Make a well in the centre. Combine milk, egg, honey and butter in a jug. Pour milk mixture into the well. Using a large metal spoon, stir until just combined (don't over-mix).
    3. Spoon mixture into muffin holes until three-quarters full. Sprinkle with extra oats. Bake for 25 minutes or until a skewer inserted into the centre comes out clean. Allow to cool in pan for 1 minute. Turn out onto a wire rack to cool.

    From Super Food Ideas August 2007


    Pumpkin, Ginger and Nutmeg Muffins

    300g pumpkin flesh, cut into cubes
    1 1/4 cups sr flour
    1/3 cup brown sugar
    1/2 tsp ground ginger
    1/2 tsp ground nutmeg
    2 eggs, lightly beaten
    1/2 cup sour cream
    45g butter, melted

    Boil or steam the pumpkin until very soft. Drain well then mash with a fork and allow to cool. You'll need about 3/4 cup for this recipe.
    Preheat oven to 180 C (160ff). Grease a 12 hole regular muffin tray
    In a large bowl, combine the flour, sugar and spices.
    In a medium bowl, combine the eggs, sour cream, melted butter and pumpkin.
    Pour the wet ingredients into the dry and mix gently until combined.
    Spoon into the muffin holes, filling them to three quarters full.
    Bake in preheated oven for 20 mins or until a skewer inserted in the middle comes out clean.

    From Frost Bite by Susan Austin.

    An ideal contender for sweet potato I think!


    Savoury Muffins

    3/4 cup sr flour
    40g ham, chopped
    1/2 cup cheddar cheese, grated
    2 tblsp corn kernels (fresh or frozen)
    2 tblsp red capsicum, diced
    1 tblsp fresh basil, chopped
    1 egg
    50g butter, melted and cooled slightly
    1/2 cup milk

    Preheat oven to 180 C (160ff). Grease 12 hole regular muffin tray.
    Combine the first six ingredients in a large bowl and mix well.
    Whisk together the egg, melted butter and milk in a medium bowl.
    Pour the wet ingredients into the dry and mix gently to combine.
    Spoon the mixture into the muffin holes, filling them about three quarters full.
    Bake in preheated oven 25-30 mins or until a skewer inserted in the middle comes out clean.

    Omit the ham if you want a vegetarian version, and feel free to add or change the ingredients. Why not try salami, chopped semi dried tomatoes, chopped mushrooms, grated zucchini, cooked onion or leek, etc. These muffins tend to stick to the muffin tray (even if its non stick and brushed with melted butter) so you may like to use muffin papers.


    Buttermilk and Sultana Muffins

    2 cups flour (or 1 plain, 1 wholemeal) (I use SR flour and omit baking powder)
    1/3 cup caster sugar (I use 1/2 cup)
    1 tblsp baking powder
    1 1/2 tsp cinnamon
    1/2 cup sultanas (I use 1 cup)
    (I also add 1/2 cup wheatgerm or quick oats)
    1 egg, lightly beaten
    1 1/2 cups buttermilk (add 1 1/2 tsp lemon juice to milk)
    1/4 cup grapeseed or other vegetable oil

    Preheat oven to 170C (ff). Lightly grease a 12 hole 1/3 cup muffin pan, or line with paper cases.
    Place flour in bowl, add sugar, baking powder and cinnamon. Add sultanas (ensure all sultanas are separated from each other), mix together and make a well in the centre.
    Add egg, milk and oil. Fold into dry ingredients until just combined.
    Spoon into prepared pan. Dust with extra combined cinnamon and sugar. Bake 15-20 minutes until golden and cooked when tested with a skewer.
    ***This can also be made into a cake, pour mixture into a greased and lined 24cm round tin, bake for about 30 mins, check with skewer.

    How's them apples?

    ETA:
    Muesli Muffins

    1 1/2 cups natural muesli
    1 cup wholemeal sr flour (or 1 cup wholemeal plain flour plus 1 tsp bicarb)
    1/2 cup sugar
    1 cup firmly packed grated carrot
    1 large grated green apple
    1/2 cup sultanas
    1/2 cup pecan nuts, chopped
    2 eggs, lightly beaten
    1/3 cup oil
    1 cup milk

    Preheat moderate oven (190c or 170ff). Lightly grease 12 hole regular muffin tray.
    Combine muesli, sifted flour, sugar, carrot, apple, sultanas, and pecans in large bowl.
    Combine eggs, oil, and milk. Add to dry mixture and mix gently until just combined.
    Spoon mixture into tray, bake for 25 to 30 mins until skewer inserted in the middle comes out clean.

    Great for lunch boxes, muffins can be frozen and just added to the lunchbox.
    From the Internet somewhere, sorry, I don't know exactly where.
    I have made these as mini muffins, good, but too much bother for me to make tiny ones. I made them with white flour and some unprocessed wheat bran, and no pecans, and they were pretty good. A great breakfast on the run.
    Last edited by Netix; November 20th, 2009 at 11:57 AM. Reason: Added an extra recipe

  8. #44

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    Just want to point out that the ingredients list for the honey oat muffins is missing 90g of melted butter.

    I've done them a few times without realising, it was only today that I lost the recipe and came back to get it that I noticed the instructions mention butter that isn't listed in the ingredients, so I went searching...

    BW

  9. #45

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    oops. Sorry about that!

  10. #46

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    Amazingly enough, they turn out pretty ok without the butter - will be interesting to see how this last batch has worked with it!

    Very easy mistake to make, too, don't feel bad.

    BW

  11. #47

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    Thanks, but I do feel a bit silly! And also feel a bit silly for only now realising that I should edit the recipe!

  12. #48

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    Cappuccino muffins (or cupcakes )

    Makes 12
    Ingredients
    2 1/2 cups self-raising flour
    1/2 cup caster sugar
    1 1/4 cups milk
    1 egg, lightly beaten
    90g butter, melted
    1 tablespoon instant espresso coffee powder
    1 eggwhite
    2 tablespoons caster sugar, extra
    2/3 cup thickened cream, whipped
    cocoa powder, for dusting
    Method
    1. Preheat oven to 180?C (160ff). Lightly grease a 12-hole muffin pan.
    2. Sift flour into a large bowl. Add caster sugar and stir to combine. Make a well in the centre. Combine milk, egg, butter and coffee in a jug. Pour milk mixture into the well. Using a large metal spoon, stir until just combined (don't over-mix).
    3. Spoon mixture into muffin holes until three-quarters full. Bake for 25 minutes or until a skewer inserted into the centre comes out clean. Allow to cool in pan for 1 minute. Turn out onto a wire rack to cool.
    4. Using an electric mixer, beat eggwhite in a small bowl until soft peaks form. Add extra 2 tablespoons of caster sugar, a little at a time, beating constantly until thick and glossy. Using a large metal spoon, fold eggwhites gently into the cream. Spoon meringue mixture over muffins. Dust with cocoa powder. Serve.

    These are delicious, but the meringue can be a bit tricky to get to sit how you might want it on top of the cake. I'm pretty sure I had leftover meringue mix, but all the muffins were quickly gobbled up by the Man and his workmates.
    Last edited by Netix; September 2nd, 2009 at 07:43 PM. Reason: Just noticed the formatting was a bit skew-iff

  13. #49

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    Does anybody have a nice fluffy choc chip muffin recipe??

  14. #50

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    im also looking for a basic choc chip muffin recipe too! anyone got one>???

  15. #51

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    I think you could omit the coffee powder from the cappuccino muffins above, and add half to one cup of choc chips.

  16. #52

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    i didnt think of that!! thanks hun

  17. #53

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    No wuckers (worries)!

  18. #54

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    there in the oven right now!

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