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- 3 eggs
- 1 cup sugar
- 1 cup of milk
- 1/2 cup oil
- 1 baking powder
- 2 cups of flour
- 1/2 cup ground walnuts
- for decoration - a few teaspoons of honey and sugar ornaments
Preparation time: less than 60 minutes
RECIPE PREPARATION Walnut muffins:
Whole eggs are rubbed with sugar using a mixer. Gradually add oil, then milk. Then add flour mixed with baking powder. At the end we add the walnuts.
The composition thus obtained is put in the muffin tins and baked for about 30 minutes. After removing them from the oven, grease them with honey and sprinkle sugar ornaments on them.
If you don't have special muffin tins, you can use, like me, those special muffin papers that I placed directly in the stove tray because I only had 6 silicone tins.
Muffins with banana, walnut and peach pieces (sugar free)
Show me a child who doesn't love muffins? The sweet ones will always be preferred before the salty ones, but they also have their charm with the right filling.
Since I am a mother, I have made different recipes, and for about a month now it has been their favorite.
It's super simple (I only have 3 legs next to me and a little time to sit in the kitchen).
What do you need?
2 eggs at room temperature
3 ripe bananas
6 tablespoons oil
An envelope of baking powder
A cup of finely chopped walnuts
Pieces of peach added at the end.
Put them all in the robot and mix them well. Add it to the molds and place the peach pieces on top.
Place in the preheated oven at 180 degrees for 40 minutes.
I had 14 pieces. Too little for our lust. So next time I will put double quantities.
If you have a recipe for sugar-free kids that you really like, I'm waiting for you to try it tooâ & # x20AC; & # x2122;
Pour the yogurt into a bowl, add the eggs and start mixing them with a whisk. One melt is added to the composition and mixed with coffee and vanilla.
Add in the composition sifted flour with baking powder, sugar and finely chopped walnuts. Don't forget to keep a few nuts for decoration. Mix the dough well.
Grease the muffin tins with butter, then pour two tablespoons of the dough into each form. Bake the muffins in the hot oven at 180 for about 20 minutes, until they rise and crack on the surface.
Meanwhile, melt the chocolate with a little butter, stirring until smooth. Remove the muffins from the oven, garnish with melted chocolate and preserved walnuts and allow to cool. Good appetite!
Muffins With Walnuts And Bananas
1. Preheat the oven to 170C. Grease a muffin tray with coconut oil.
2. In a large bowl, with the help of a mixer, combine the mashed bananas, eggs, coconut oil, vanilla essence and 1/3 cup almond butter. mix until smooth.
3. Add coconut flour, cinnamon, baking soda, baking powder and salt to the wet ingredients and mix well. Add the walnuts.
The composition is divided into prepared muffin tins.
4. Bake in the preheated oven for about 15-20 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
5. Remove from the oven and allow to cool for a while.
You have to see it too.
Banana and walnut muffins
You can also prepare them if there are members in the family with lactose intolerance or even gluten intolerance. All you have to do is replace the wheat flour with the buckwheat flour. They will come out just as good!
The first time I made them, I was visiting relatives. My sister-in-law had a bunch of very ripe bananas and would not want to waste them, so she asked me to find a formula to incorporate them into some muffins. Said and done! They turned out delicious! We all camped, from small to large, over them and they were exhausted in the blink of an eye.
I repeated the experience whenever I had the opportunity and each time they had the same success.
If you want to try this recipe for muffins with bananas and walnuts, you can find below the ingredients and how to prepare it.
Banana and nut muffins
As Christmas, my favorite holiday, is approaching, I thought I should make something sweet that might be appropriate for the holidays. The muffins are made the fastest and come out many times. Decorated with nuts and a few slices of banana, they are really cute and deserve a place among the Christmas goodies. If you don't like the idea of muffins, you can pour the composition into a cake tin and you're done.
The combination of bananas and nuts is very successful. Bananas are sweet and soft and walnuts give the muffins a crunchy texture. You can make these muffins as a gift. A set of 12 holiday wrapped with red or green ribbon are wonderful to offer to loved ones or to put under the Christmas tree. It's a good gourmet gift idea, isn't it? Avoid congestion at fairs like this. Spor!
(for 12 muffins)
150 gr. flour
1 1/2 teaspoon baking powder
55 gr. soft butter
150 gr. fine white sugar
1 teaspoon vanilla extract or 1 vanilla bean
3 soft bananas
75 ml. milk
55 gr. chopped walnuts + extra for decoration
Preparation time: 1 h
We put 12 paper forms in the muffin tray.
In a bowl, sift flour and baking powder. Let's put it aside.
In another bowl, beat the butter and sugar with the mixer until they become a fluffy and light mixture. It takes about 11 minutes. Add vanilla and egg. Stir a little. We mash the bananas in a blender or with a fork and mix them in the composition.
Now incorporate the flour and milk, adding a little of each in turn, and mix with the mixer at minimum speed. Finally add the chopped walnuts and mix. With a towel or spoon this time. With the mixer we grind them even more.
We pour the composition into forms. Put a few walnut halves on top. Put the tray in the preheated oven and keep for 20-25 minutes at 180 degrees. Bigger fire at first to grow big and fast and then we can let it go slower. They must be brown at the end and if we put a toothpick in them they must come out dry.
We decorate with other nuts if we want. Let the muffins cool in the pan for 10 minutes, then take them out and leave them to cool for another 10 minutes. Servim.
Put in a bowl the ground walnuts, caster sugar, milk and mix until smooth.
Set it aside.
Prepare the dough in the bread machine. Put the ingredients in the following order: warm water in which you dissolved the sugar and salt, melted and cooled butter, sifted flour, eggs and finally dry yeast.
If you use fresh yeast, grease it with the sugar from the recipe and dissolve it in a little warm water (from the amount specified in the ingredients). Set the kneading and leavening program.
If you make the dough by hand, proceed as follows: put in a bowl 150 g of the amount of flour and dry / fresh yeast dissolved in 90 ml of warm water. Mix well and leave the mayonnaise covered, leavened, for 20 minutes, in a warm place.
Pour it over the rest of the ingredients, knead the dough until it comes off the hand, bowl and becomes elastic and smooth. Shape into a ball, grease the surface with a little oil, cover with a napkin and leave to rise for about 1 hour, in a warm place or until it doubles in volume.
Pour the dough on the floured work surface and spread a rectangular sheet with a thickness of 0.5 cm.
Divide the filling evenly into small piles, then divide and cut the sheet into 12 equal squares / rectangles.
Take each square / rectangle and roll it into a roll. Cut into 2 equal parts, then thin each part, by lightly pressing and rolling back and forth, to a length of about 30 cm.
Give each 30 cm roll a spiral shape, like a snail shell and transfer it to a muffin tray lined with papers.
Leave to rise for about 1 hour, in a warm place away from currents. Grease with lightly beaten egg yolk.
Put in the preheated oven, for about 15-20 minutes, on the right heat or until the muffins are cooked and nicely browned.
Remove the tray from the oven, let the muffins cool for 5 minutes, then remove them on a grill.
Serve sprinkled with powdered sugar.
Muffins with blue cheese and nuts
Muffins with blue cheese and nuts. I'm something really special. Muffins don't have to be as common as everyone thinks. A few special ingredients and a nice, crunchy topping make any muffin a little star. I like muffins very much because they don't bother, they are easy to prepare and they bake for a short time. They are good warm, but also the next day and the third day. They are quite filling for breakfast or a snack between meals.
This recipe is from Hugh Fearnley Whittingstall, the famous British chef at River Cottage. I took the basic recipe to which I added blue cheese and nuts. Enjoy!
(for 6 muffins)
125 gr. White flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon sare
137.5 natural yogurt
40 gr. unsalted butter, melted and cooled
40 gr. extra nuts for decoration
70 gr. blue cheese (I used Gorgonzola Dolce)
seed mix & # 8211 white sesame, poppy seeds, sunflower seeds, pumpkin seeds
Preparation time: 15 minutes
Baking time: 18 minutes
You need some teaspoons to measure the dry ingredients. It is good to invest in something like this because many foreign recipes use these units. Teaspoons do not mean teaspoons!
Method of preparation
1. Melt the butter and leave it to cool.
2. Chop the cheese with a knife and chop the walnuts.
3. Weigh the flour, baking powder, baking soda and salt in a medium-sized bowl.
4. In another bowl, beat the egg, yogurt and butter. Add the composition over the dry ingredients. Add the walnuts and cheese.
5. Mix well with a wooden spoon until everything is combined. We are not exaggerating. We want fluffy muffins, not hard as stone.
6. Weigh 70 grams of dough per muffin in a special tray lined with individual papers. Garnish with half a walnut and seed mix.
7. Bake in the preheated oven at 200 degrees for 18 minutes.
8. Leave the muffins to cool in the pan and then on a grill. Serve immediately. They are good for a maximum of 3 days. They can be stored outside at room temperature, covered with a towel if consumed quickly. If not, keep in a tightly closed container. The muffins can be frozen for six months. Before consumption, keep at room temperature until thawed.
Today I present you some nut muffins, made with gluten-free flour.
Although I had some emotions about their texture, I can proudly say that they came out fluffy-fluffy, airy, light and tasty! And ... most importantly, they can be consumed with confidence by adults and children who suffer from gluten intolerance (and there are quite a few, you know).
We start by hydrating the nuts in water for about 1 hour. (This activates their enzymes, "awakens" them to life, but also helps the blender process them more easily).
After they are hydrated, the walnuts are put in a blender and mixed with water, until it becomes a fine composition. Add the yogurt, eggs, fir syrup and baking powder. After a perfect mix, pour the composition obtained in a bowl and add the rice flour and the rest of the ingredients. Mix everything with a spatula. now it is ready to be poured into molds (using a spoon) and put in the oven. Bake at 180 degrees for approx. 12-15 min.
With this recipe I want to participate in the contest Save time - test Philips products, which has already started on 22.04. I am very happy that I also managed to find out about this campaign in time, especially since I really need such a product for. tested. I must admit that so far I have had a food processor that I was very happy with, but which recently gave up. Unfortunately, my free time is practically non-existent, I am still running between work, home and commuting, and fatigue and time crisis have made their presence felt. Basically, these Philips products are a miracle at home, for that I halve the time spent preparing recipes, and I could take care of the many tasks left behind.