Delicious Blueberry Cheese Muffins

Hi there....

sorry for the silence! I had been pretty busy dabbling with a few other things in my life hence the lapse. Anyway I hope life has been treating you'll well? If your answer is 'YES', good on you!... and if your answer is otherwise, don't fret! Just keep the faith, think POSITIVE & MOVE ON!

These muffins don't just look amazing but let me tell you that they are worth all the time and effort taken. Once you take a bite and let your teeth sink into it, you would know what I am talking about! So go get your two bowls out and start measuring your ingredients and 'whip' up this DELICIOUS muffin!

Ingredients:

2 cups flour
1 cup sugar
2 teaspoons baking powder
1/2 teaspoons salt
2 teaspoons vanilla
1 egg
3/4 cup milk
3/8 cups oil (1/4cup + 2 tablespoons)
1/2 cup cream cheese (cut into cubes or chunks)
1/2 cup blueberry filling (you can substitute with jam if desired)

Method

1.Stir together dry ingredients in a large bowl
2. Add wet ingredients and stir just until moistened
3. Half fill the muffin tins with batter.
4. Add the cream cheese cube and top off with a teaspoon of the blueberry filling.
5. Then cover it with a table spoon of the batter.
6. Bake in a preheated oven for 25-30 minutes or until done.

*To test to see if the muffins are done, use a cake tester and if it comes out clean, then your muffin is done.

Mocha Muffin Mania

The Lovely Puffed Up Plump Mocha Muffin

Last weekend I felt like having something really nice, chocolatey and also something with some coffee in it. Being a caffeine addict, I stumbled upon this wonderful recipe.

These muffins take it one step further by adding a wonderful mocha flavour. As with all things chocolate, these Mocha Muffins are super delicious, as the mocha flavour comes from strongly brewed coffee. These muffins are the perfect breakfast food although by adding cappuccino chips (or chocolate chips)and nuts you can serve these any time of the day.

I tell you, I was really thrilled to see the outcome of my labour! Totally excited to find the end product - it rose up and never sank! Take a look at the pictures and you will know what I am talking about. Try it and see what I am talking about...



Mocha Muffins:



Preheat oven to 375 degrees F (190 degrees C). Position rack in centre of oven. Butter or spray with a non stick cooking spray 12 - 2 3/4 x 1 1/2 inch muffin cups.



Ingredients:

3 large eggs
1 cup (240 ml) buttermilk
3/4 cup (180 ml) safflower or canola oil
1/2 cup (120 ml) strong black coffee, at room temperature
1 teaspoon pure vanilla extract
1 1/2 cups (195 grams) all-purpose flour
1 1/4 cups (165 grams) whole wheat flour
1/3 cup (30 grams) Dutch processed cocoa powder, sifted
1 cup (210 grams) light brown sugar
1/2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (100 grams) pecans or walnuts, coarsely chopped
1 cup (170 grams) cappuccino, semisweet, and/or white chocolate chips

In a large measuring cup or bowl whisk together the eggs, buttermilk, oil, coffee, and vanilla extract.

In another large bowl combine the flours, cocoa powder, brown sugar, baking powder, baking soda, and salt.

Stir in the chopped nuts and chocolate chips. With a rubber spatula fold the wet ingredients into the dry ingredients and stir only until the ingredients are combined. Do not over mix the batter or tough muffins will result.

Evenly fill the muffin cups with the batter, using two spoons or an ice cream scoop. Place in the oven and bake until a toothpick inserted in the centre of a muffin comes out clean, about 20 - 25 minutes.

Transfer to a wire rack and let cool for about 5 minutes before removing from pan.

Makes about 12 regular sized muffins.

All The Facts Of The Carrot Plus A Lovely Recipe

How many times have your mommy asked us to eat raw carrots or drink carrot juice and you, being naughty as usual, have simply chosen to get out of her line of sight? Let me tell you something. Your mommy was absolutely right in asking you to eat carrot or drink carrot juice. The single vegetable provides your body with a large number of nutrients and each of them is extremely good for your health. In the following lines, we have provided complete information on the nutritional value of carrots and health/nutrition benefits of eating them.

Nutritional Value in Carrots

Carrot comprises of the following nutrients, which are very good for the body.

• Beta carotene (converted into Vitamin A by the body).
• Vitamin K, Vitamin C, Vitamin E (Alpha Tocopherol) and Vitamin B (Thiamin, Riboflavin, Vitamin B6, Folate, Niacin).
• Minerals like Potassium and Manganese
• Sodium, Fluoride and Phosphorus
• Iron, Zinc and Copper
• Selenium and Calcium
• Carbohydrates and Protein
• Biotin and Thiamine
  

Health Benefits of Carrots

• Carrot provides complete nutrition to the body. 100 grams of carrot comprises of 7.6g carbohydrate, 0.6g protein, 0.3g fat, 30mg calcium and 0.6 mg iron. Apart from that, carrots are also a good source of fiber, vitamin B1, vitamin B2, vitamin B6, vitamin C, vitamin K, biotin, potassium and thiamine.
• Carrots have been known to be very good for the health of spleen and stomach.
• Carrot is believed to help in treating impotence (lower sexual drive), sexual dysfunction, night blindness, long term cough, gas and cold.
• Researches have suggested that carrot might lead to diminished risk of heart disease and many types of cancer.
• Potash succinate, a nutrient found in carrot, is said to have anti hypertensive drug properties, making it useful for those suffering from high blood pressure.
• Carrot juice provides a lot of energy to the body. In the raw form, the vegetable is believed to have antiseptic properties.
• Carrot contains beta-carotene, which has been found to be very beneficial for the eyes.
• Carrots are very good for healthy skin, hair and bones. At the same time, they also cleanse the body.
• Fresh carrot juice helps an individual gain relief from stress and fatigue and makes him feel energized.
• Carrot soup is a very popular home remedy for diarrhea.
• Carrots can enhance the quality of breast milk.
• Carrot juice is known to prevent numerous infections and is said to be good for the adrenal glands.
• Carrot can help increase menstrual flow and is very good for those suffering from diabetes

Carrot Muffins have the look and flavor of a carrot cake only they are in muffin form. The original name for these muffins was 'Morning Muffin Magic' but you may also know them as 'Morning Glory Muffins'. These cinnamon scented muffins are loaded with flavorful ingredients; things like toasted nuts, sweetened coconut, grated apple, and grated carrots. Although these muffins need no adornment, sometimes I can't resist smearing them with a little cream cheese icing.

The pitfall with all muffin batters is in over mixing the batter and ending up with a tough muffin. So make sure you only mix the batter until the ingredients are combined and moistened. A few flecks of flour are fine. To make the job easier, plus to give the baked muffins a nice doomed shape, use an ice cream scoop to fill the muffin cups. Of course, if you do not have one, two spoons will do the job. As always, if you want standard sized muffins, only fill the muffin cups 2/3 full with batter. However, if you like your muffins with a crown fill the cups almost to the top. Just make sure to grease the top of the muffin pan so that as the batter overflows it does not stick to the top of the pan. And don't forget to fill any unfilled muffin cups with a little water to ensure even baking as well as preventing the pan from warping.

Carrot Muffins: Preheat oven to 350 degrees F (180 degrees C) and place rack in center of oven. Place paper liners in 18 muffin cups. Toast the pecans or walnuts for about 8 minutes or until lightly browned and fragrant. Let cool and then chop coarsely. Peel and finely grate the carrots and apple. Set aside. In a large bowl whisk together the flour, sugar, baking soda, baking powder, salt, and ground cinnamon. Stir in the nuts and coconut. Set aside. In a separate bowl whisk together the eggs, oil, and vanilla extract. Fold the wet ingredients, along with the grated carrot and apple, into the flour mixture, stirring just until moistened. Evenly divide the batter between the prepared muffin cups and bake for 20 - 25 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and let cool on a wire rack. After about 10 minutes remove the muffins from the pans and cool completely on a wire rack before frosting. Makes 18 standard-sized muffins. Frosting: Beat the butter and cream cheese until very smooth with no lumps. Gradually beat in the powdered sugar until fully incorporated and smooth. Beat in the vanilla extract. Place a dollop of the cream cheese frosting on the top of each muffin.

Carrot Muffins Recipe:

1/2 cup (50 grams) pecans, or walnuts, toasted and coarsely chopped

2 cups (270 grams) grated raw carrot (about 2-3 peeled carrots)

1 large apple, peeled and grated

2 cups (260 grams) all-purpose flour

1 1/4 cups (250 grams) granulated white sugar

3/4 teaspoon baking soda

1 1/2 teaspoons baking powder

1/2 teaspoon (3.5 grams) salt

1 1/2 teaspoons ground cinnamon

1 cup coconut (sweetened or unsweetened) (optional)

3 large eggs

3/4 cup (180 ml) sun flower, corn, or canola oil

1 teaspoon pure vanilla extract

Cream Cheese Frosting: (optional)

1/4 cup (56 grams) unsalted butter, room temperature

4 ounces (1/2 cup) (110 grams) cream cheese, room temperature

3 tablespoons confectioners' (powdered or icing) suar

1/2 teaspoon pure vanilla extract

Enjoy!...Cheers!

Sherry

Something Unique About Carrots!

Just as I was about to share with you the Healthy Carrot Muffin facts and recipe, guess what I stumbled upon?...so I decided to go ahead with this video clip instead and look out for the later next week ok?

Cheers!

Sherry

RECIPE FOR PUMPKIN MUFFINS

Hello there! how have you been? I have been as busy as a bee with the daily routines..being Mom,wife, daughter, teacher, baker, cook, home-maker (maid), ah!.....and not to mention, driver! Well that's me and I am proud to know that I am living my life to the fullest. I simply LOVE my life, just the way it is! How about you?


As you know last week's post was just pictures and no details of the Delicious Pumpkin Muffin. I must say that it was a delightful snack which all members of my family enjoyed. Surprisingly my little son also took a liking to it.

Well, actually I was a little sceptical about how he would precieve it. I thought that he might just eat it to please me however I was so pleased to hear that he truly enjoyed it as he packed some of them for his school break two days in a row!

What makes me so excited is that I am able to pass on this humble yet very nutritious fruit or vegetable to my family in another form... We sometimes have it as a side dish for our meals. So now I have convincingly succeeded introducing the pumpkin muffin. An awesome achievement by my standards!

Just to share with you some of the nutritious facts of the pumpkin; The bright orange colour of pumpkin is a dead give away that pumpkin is loaded with an important antioxidant, beta-carotene. Beta-carotene is one of the plant carotenoids converted to vitamin A in the body. In the conversion to vitamin A, beta carotene performs many important functions in overall health.

Current research indicates that a diet rich in foods containing beta-carotene may reduce the risk of developing certain types of cancer and offers protect against heart disease. Beta-carotene offers protection against other diseases as well as some degenerative aspects of ageing.

Anyway without much delay, here is the 'HOW TO MAKE' these delicious VALUE packed delectables...


RECIPE FOR DELICIOUS PUMPKIN MUFFINS

Makes 1 dozen
Active time: 15 min.
Start to finish: 1 hour

INGREDIENTS:

1.5 cups all-purpose flour
1 tsp baking powder
1 cup pumpkin puree
1/3 cup vegetable oil (conola is my favourite)
2 large eggs
1 tsp pumpkin-pie spice (a combo of cinnamon, nutmeg, cloves, ginger, and allspice)
1.25 cups plus 1 tbsp sugar
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon

1/2 cup sunflower seeds (optional)

1/2 cup raisins (optional)

Equipment: 12 foil or paper muffin liners; a muffin pan with 12 muffin cups.

DIRECTIONS:

Put oven rack in middle positions and preheat oven to 350F. Put liners in muffin cups.

Whisk together flour and baking powder in a small bowl.

Whisk together pumpkin, oil, eggs, pumpkin-pie spice, 1.25 cups sugar, baking soda, and salt in a large bowl until smooth, then whisk in flour mixture until just combined.

Stir together cinnamon and remaining 1 tablespoon sugar in another bowl.

Divide batter among muffin cups (each should be about 3/4 full), then sprinkle tops with cinnamon-sugar mixture. Bake until puffed and golden brown and a wooden pick or skewer inserted into centre of a muffin comes out clean, 25 to 30 minutes.

Cool in pan on a wire rack for 5 minutes, then transfer muffins from pan to rack and cool to warm or room temperature.

Tips:

*When using fresh pumpkin, cut and clean the skin off the pumpkin and then cut into relativity big chunks. Then put in a pot of water covering just the top of the pumpkin. Then boil till tender. Keep a watchful eye on it so as to not over boil it. This will prevent the nutrients from being lost. Drain off the water. Reserve a just enough for blending.

When cooled put into blender and blend it until smooth with a little water saved earlier so as to get a thick consistency of the pumpkin purée.

Till next time....Enjoy baking!

Cheers!

Sherry

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Delicious Pumpkin Muffins

These are some of the ingredients used to make this delicious Pumpkin Muffin.

Apple Pie Day!

AN APPLE PIE READY, JUST HOT OUT OF THE OVEN!

Apple pies are a lovely treat for any afternoon tea or a desert to be savoured by family and friends, no matter what the occasion. It can be consumed simply on its own, hot or cold or with a dollop or two of vanilla ice-cream......simply yummy!

It all a matter of how you choose to enjoy this lovely pie. It will also taste good if you spread some powdered or icing sugar on the top of the crust. To get the best taste of the apple filling, I make sure I only use Granny Smith green apples. Well I must say that they produce a wonderful sour, sweet and tangy flavour which is simply unbeatable comparing to other brands of apples.

Perhaps you might want to try a hand at making this delicious Apple Pie? Here's the recipe and all the secrets revealed!

To Make Apple Filling

4-6 medium cooking green apples peeled, cored and sliced.
3/4 cup castor sugar plus extra for decoration
2 tablespoons water
1/2 teaspoon ground cinnamon or 1 piece of cinnamon stick
6 whole cloves
1 tablespoon marmalade
30 g butter

Ingredients for Pastry

2 cups plain flour
1/4 cup icing sugar
185 g cold butter
2 egg yolks
2-3 tablespoons cold water
milk, for glazing

For pastry:

1.Firstly sift the flour and then put the flour, icing sugar, and butter in bowl and mix lightly with finger tips to form bread crumbs like texture.

2. Mix the water together with the egg yolks and beat a little. Then pour it to the mixing bowl
and then very quickly and lightly incorporate the mixture to form a dough. Add a little water to it if it is too dry.

3. Turn the pastry flour on to lightly floured board and knead briefly to form into a smooth dough. Divide it into two - one slightly larger than the other. Cover them with cling wrap and put in refrigerator for a few minutes.

To Make Apple Filling

1. Combine the sliced apples and sugar, water, cinnamon and cloves in a large pan. Cover and cook over low heat, stirring occasionally, for about 20 minutes or until just softened.

2. Remove pan from heat and pour off excess juice. Remove cinnamon and cloves.

3. Add butter and marmalade. Mix gently and set a side to cool.

Preheat the oven to 210 C or 190F

Method:

1.Roll the larger pastry to line the bottom of the pie dish. Then spoon gently the prepared apples evenly into the line-pie dish.

2.Brush the pie rim with milk or water.

3.Lastly place the smaller pastry on top of the apple filling and pressed the edges to deal. Then trim the edges and of the pastry around the rim and press with fork to seal the circumference of the apple pie dish.

4. Slash 2 or 3 marks on the top of the finished pie so as to let steam during the cooking process to avoid it from bubbling the filling over that can be pretty messy.

5. Brush the top of the pastry with milk and sprinkle with the extra castor sugar on the top.

6. Bake for 30 minutes or until pastry is golden brown.

THIS IS HOW THE APPLE PIE LOOKS - AFTER IT'S BEEN 'ATTACKED'

Enjoy Baking & Eating!

Cheers!

Sherry