Brunch, Cakes

Banana Peanut Butter & Oats Muffins

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I woke up with an undeniable urge to bake. As you might know from reading my previous posts, sometimes I make pancakes or crepes when the mood strikes me. And there’s also that odd batch of sweet and/or savory muffins that makes the cut as well.

Today, while the rest of the family slept I scoured the fridge to see what I could make for breakfast. There wasn’t a lot to pick from (we had yet to go grocery shopping, heh) but that didn’t stop me. I see an (almost) empty fridge as a challenge, not a defeat.

 And so, here we are: Banana Peanut Butter & Oats Muffins. Not bad, if I do say so myself 😉

Ingredients:

  • 1 cup old fashion oats
  • 6 teaspoons of chocolate peanut butter powder 
  • 1 tsp baking soda
  • lemon juice from 1/2 lemon 
  • 1 tsp vanilla extract
  • 2 eggs
  • 1/4 cup grape seeds oil
  • 2 cups cashew milk
  • 1 1/2 cup white rice flour
  • 1/2 cup coconut sugar

Preheat the oven to 350 F. Line 12 cup muffin pan with paper liners.

 Whisk together: flour, oats, sugar and peanut butter powder. Make a hole and add the two eggs, milk, vanilla extract and grape seeds oil. sprinkle the baking powder and add over the lemon juice. Stir until the flour mixture is moistened – do not overmix. 

 Using a medium size ice-cream scoop, pour the batter into the muffin cups. Each cup will get 2 ice-cream scoops. 

 Bake until muffin top springs back when lightly pressed, it should take no longer than 20 minutes. Leave to cool for 5 minutes in the pan then move the muffins to a wire rack to cool completely.

 And, if you’d prefer a bit more sweetness you can top the muffins with a teaspoon of Nutella. Yum! 😊

Bon Appetit! ❤

Makes: 12 muffins; preparation: 10 – 15 minutes; baking 15 – 20 minutes.

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Muffins and other sweets

Muffins overloaded ;)

Is there such a thing as too many berries for you? Well if there is, it’s OK. There is no such thing for me. I just love them in any form: fresh, frozen, added in muffins, cakes and pancakes …  and in any  quantity 😉

Ingredients:

  • 1 1/2 cup all purpose flour
  • 1 cup whole wheat flour
  • 1 tbsp baking powder
  • 1/2 cup brown sugar
  • 2 cups unsweetened  cashew milk
  • 1 tbsp pure vanilla extract
  • juice from one large lemon
  • 2 cups frozen blueberries ( one cup should be enough, I just wanted more ;))

Directions:

Preheat the oven to 175 C. Line a muffin tray with the muffin baking paper and set aside.

Mix the two types of flour in a large bowl.

In a separate bowl mix together the eggs and sugar until the sugar has dissolved. Add the vanilla extract and milk and mix well.

Place the frozen blueberries in a bowl then steal about two tbsp of flour and cover the berries so they won’t become watery.

Pour the wet ingredients over the dry ingredients. Add the baking powder and drizzle the lemon juice over to activate it. mix all together. Add the berries and fold them slowly.

Pour the batter with an ice scoop in each muffin paper and bake for about 20 – 25 minutes depending on the oven.

Let them stay in the tray for about 5 minutes.

Place the muffins on a rack and wait for them to cool, then enjoy them.

 

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I hope you enjoyed them. I sure did 😉

Muffins and other sweets

Butternut – squash Cake

DSCN6299DSCN6304Whenever I ask my hubby ” What do you want for desert? ” 8/10 times the answer will be….

” pumpkin pie”.

The cake that  I did last time was not really a pie and I will have to do it again to write down the recipe ( with the exact measurements) , but it was a real success.

By memory, here is what I used:

  • 1 medium butternut squash
  • 4 medium eggs
  • 1 cup kefir ( yogurt or cream will owrk as well )
  • Juice from one lemon
  • 3/4 cup brown sugar
  • 1/2 teaspoon cinnamon
  • 3/4 cup whole wheat flour
  • 1/2 cup all purpose flour
  • ¼ cup olive oil
  • 1 teaspoon baking powder
  • 1 cup of pumpkin seeds
  • 2 table spoons chia seeds

Wash the butternut squash well and cut it in pieces. I did not peal the skin. Put the  squash pieces on a tray lined with baking paper. Sprinkle with cinnamon and bake it for about 40 min. Let it cool before you start using it in the cake.

In a large bowl: add the eggs, the sugar and the oil and mix well until creamy. Add the kefir or Greek yogurt and mix well.

In a second bowl: mix together the flour, cinnamon and chia seeds and add the flour mixture to the egg mixture.

After the squash cools down, remove the skin and place it in a bowl and add 1 tablespoon of sugar and the cinnamon and puree all together. Add the squash to the egg mixture.

Using a large spoon, add flour to the squash mixture and mix well to incorporate it. Then, add the baking powder and sprinkle the lemon juice over. Mix slowly by folding the flour to incorporate it. Add half of the pumpkin seeds and chia and mix one more time.

Put the mixture in a lined baking tray and bake for about 35 to 45 min depending on the oven. Do the tooth pick test. Let it cool in the tray before cut it in pieces and enjoy it.

Bon Appetite !

 

 

 

 

 

Muffins and other sweets

Cocoa-peanut butter swirl muffins

One day, I had some special guest but not too much time to bake a cake so I wanted to make some special muffins. Looking through my cooking books I find this Peanut butter swirl muffins and I could not move farther: I had to try them !!!  … and I decided to share them with you because they are really amazing !

I simply love this muffins and I find them different with a nutty flavor  and very moist  … in a simple word: delicious !!!

Ingredients ( 12 muffins )

1/2 cup grape seeds oil or canola oil
2 cups all purpose or whole wheat flour (used 1 cup all purpose and 1 cup whole wheat)
2/3 cup brown sugar
1/3 cup unsweetened cocoa powder
1 tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup sour cream or Greek yogurt
2 large eggs
2 tsp vanilla extract

For peanut butter swirl
1/2  cup natural crunchy peanut butter (you can use creamy if you like so)
2 tbsp butter, softened
1 tbsp milk (used low fat)
1/2 cup powdered sugar

Let`s do it

Preheat the oven to 375 F.

Line a 12 muffin cups tin with paper liners.

Sift the flour, cocoa, baking powder, baking soda, and salt, together into a large bowl.

In a separate bowl, whisk eggs with oil and sugar until creamy. Add sour cream and vanilla . Gradually stir the flour mixture into the egg mixture, mixing just until combined.

Divide the batter evenly among the prepared pans.

In a small  bowl, beat the butter and peanut butter together until smooth. Add the milk and powdered sugar and beat until smooth. Drop a spoonful of peanut butter mixture on top of each muffin and swirl it in with a paring knife.

Bake for about 20 minutes, or until a toothpick comes out clean. Cool for 5 minutes in the pan before removing each muffin to a wire rack to cool completely. (If you resist not to try one right away :)).

Muffins and other sweets

Yougurt Bluebery Muffins

Yogurt Blackberry Muffins

Yes, you might say: no muffins, not again. Still having dear guest over to Sunday lunch I thought the lunch won’t be complete without a dessert. Even dough there were delicious dishes on the table we really tried to leave some room for dessert. Why this recipe? Well because my better half was in a very “blackberry” mood and came home with 10 pints of blackberries.  He said “maybe you want to make a pie or something sweet for the Sunday lunch”. Hm … like I wouldn’t have enough ideas …. 🙂

But let’s start the muffins ….

Ingredients (for a dozen)

  • 2 cups flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • ¼ tsp salt
  • Lemon zest from a big lemon
  • 2 eggs
  • ½ cup of grape seeds oil
  • ¾ cup of brown sugar
  • 1 tbsp natural vanilla extract
  • 1 cup Greek style yogurt
  • 12 large blackberries

Preheat the oven to 350F. Grease and set with paper a muffin thin. Set aside.

In a large bowl mix together the first 5 ingredients.

In another bowl mix the eggs with oil with a whisk until creamy. For about 2-3 minutes. Add the sugar and vanilla extract and whisk for 2 more minutes and then add the yogurt and mix until well incorporated.

Gradually add the flour mixture to the egg mixture and stir just until well combined.

With scoop fill the muffin tray but not more than 3/4. Put a blackberry in the middle of each muffin and bake them for about 20-25 minutes.

Let them in the thin for about 5-10 minutes and then transfer them on a cooling rack.

You will hardly resist not biting one. I could not resist as you can see in the picture. 🙂

Enjoy!

Bon Appetite !

Muffins and other sweets

Poppyseed sour cream muffins :)

Last week I have made this amazing lemony and delicious muffins.

Friday morning, before work, I decided to make some muffins but I had no time to go to the grocery store so I opened the counter, looking to see what ingredients I have,when I saw the poppy seeds.

Decision made. Poppy seeds muffins it will be. I have done this version before but I never saved the recipe I used, so this time I had to look for a recipe again. I found one that sounded perfect for me because I had everything I needed right here at home.  My inspiration this time came from the Chatelaine Magazine (  on line )

Ingredients

  • 1/2 cup unsalted butter ( I used 1/2 cup of grape seeds oil )
  • 2 cups all-purpose flour
  • 1/3 cup poppy seeds
  • 1 tbsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 lemons
  • 1 cup granulated sugar ( I used 1 cup of brown sugar )
  • 2 eggs
  • 1 cup regular sour cream
  • 1/2 tsp lemon or vanilla extract ( I used lemon extract )

Let”s do it

Preheat the oven to 400F. Lightly oil a 12-cup muffin tin or line it with paper cups. In a medium bowl, stir flour with poppy seeds, baking powder, baking soda and salt. Grate peel from lemons into flour mixture and stir until well mix. Squeeze the 2 lemons into a small bowl and set aside.

In a large bowl, whisk together sugar with eggs until well mixed. Add the oil and mix until creamy. Then stir in sour cream, lemon juice and lemon extract until well mixed. Stir in flour mixture just until mixed. Divide the batter between muffin cups.

Bake them in the preheated oven for about 18 to 20 minutes. Remove pan to a cooling rack. After 5 minutes, turn out muffins and enjoy them.:)

Bon Appetite !!!

Muffins and other sweets

Halloween muffins ( Pumpkin muffins )

I am not very good when it comes of decorations: cakes , muffins, but I believe you can improve only if you keep trying 😉 This was my very humble try to make some Halloween Muffins 🙂  The muffins turned delicious and funny , I could say.

Halloween 9

Ingredients for the muffins 

  • 1 cup pumpkin puree( home made or canned )
  • 1/2 cup grapes oil
  • 1 cup brown sugar
  • 1 cup yogurt
  • 2 eggs
  • 1.5 cups flour
  • 1.5 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp salt
  • 1 tsp baking powder
  • 1/2 tsp baking soda

Ingredients fort he frosting

  • 1 pkg ( 8 oz ) cream cheese, at room temperature
  • 2 tbsp of unsalted butter, at room temperature
  • 1 tsp vanilla extract or vanilla sugar
  • 2 cups of icing sugar

Let’s get started

Preheat the oven to 350F. Line a 12 piece  muffin tin with liners.

In a large bowl whisk together  the  5 ingredients : pumpkin puree, oil, sugar, yogurt and eggs just until well combined.

In other bowl stir together dried ingredients: flour, cinnamon, nutmeg, salt, baking powder and baking soda.

Add the dry ingredients to the puree cream and whisk until everything is incorporated.

Using  a table spoon or a ice scoop fill in the liners and bake them for 20 to 25 minutes or until a toothpick is coming out clean.

Let them cool for 5 minutes in the tin and then remove them on a cooling rack and let them cool completely.

In a large bowl cream together the ingredients for the frosting until smooth and creamy and if the muffins were cooling down start to decorate them using your imagination.

Happy Halloween !!!

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Muffins and other sweets

Carrots and raisins muffins

This week one of my co-workers made me such a wonderful surprise and brought me a muffin …so kind of her, thanks Merilyn !!!

I had to ask for the recipe, I needed to make them because they were so delicious and full of cinnamon and nutmeg flavor ….Next day she brought me the recipe with another muffin 🙂 and so said so done …next day I was ready to hit the kitchen to make them …

Ingredients for a dozen

  • 2 cups all purpose flour
  • 3/4 cup brown sugar
  • 1 1/2 ground cinnamon
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp grated nutmeg
  • 1/4 tsp salt
  • 1 1/2 cups grated carrots ( about 3 medium carrots )
  • 1 cup grated peeled apple
  • 1/2 cup raisins
  • 1/2 cup sweetened coconut flakes ( optional )
  • 1/2 cup chopped walnuts ( optional )
  • 2 eggs
  • 2/3 cup plain yogurt
  • 1/3 cup vegetable oil

Make it :

 

In a large bowl, stir together flour, sugar, cinnamon, baking powder, baking soda, nutmeg and salt.

Stir in carrots, apples, raisins coconut and walnuts if using. In another bowl beat eggs. Add yogurt and oil. Stir into flout mixture just until combined. Batter will be pretty thick.

Spoon batter into prepared muffin cups filling almost to the top. Bake 25 to 30 minutes. Cool for 45 minutes in the tray and then trasfer them to cool completely  on the cooling rack .

 

Bon Appetite !!!