Tag: flour mixture

Chocolate Raspberry Mini Muffins

by Pam on October 3, 2013

I bookmarked this recipe I saw on Uni Homemaker^[1] a few months ago because they looked so delicious and fun. My kids were having friends over after school today so I decided to surprise them by making these cute & tasty little muffins. The combination of tart raspberries, the sweet muffins, and decadent chocolate was fantastic. Needless to say, these muffins were a HUGE hit with all of the kids and they gave them two thumbs up.

Preheat the oven to 375 degrees. Line baking cups in the muffin pan.

Mix together flour, sugar, baking powder, baking soda and salt; set aside.

In a bowl whisk together egg, yogurt, half and half, canola oil, and vanilla until well blended. Slowly pour the flour mixture into the egg mixture and stir until combined. Fold in the mini
chocolate chips.

Spoon the batter into the prepared muffin cups then gently press a raspberry into the top of each muffins. Then sprinkle a few more mini chocolate chips on top.

Bake for 10-12 minutes or until the tester/toothpick inserted into the center comes out clean.

Let the muffins cool for a few minutes in the muffin pan before transferring them to the cooling rack. Serve and enjoy.

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Chocolate Raspberry Mini Muffins

Yield: 24 Mini Muffins

Prep Time: 10 min.

Cook Time: 10-12 min.

Ingredients:

1 1/2 cups of flour
1/2 cup of white sugar
1 tsp of baking powder
1/2 tsp of baking soda
1/2 tsp of salt
1 egg, lightly beaten
3/4 cup of Greek yogurt
1/4 cup of half and half
1/3 cup of canola oil
2 tsp vanilla
3/4 cup of mini semisweet chocolate chips + extra to sprinkle on top
1 box of fresh raspberries

Directions:

Preheat the oven to 375 degrees. Line baking cups in the muffin pan.

Mix together flour, sugar, baking powder, baking soda and salt; set aside.

In a bowl whisk together egg, yogurt, half and half, canola oil, and vanilla until well blended. Slowly pour the flour mixture into the egg mixture and stir until combined. Fold in the mini
chocolate chips.

Spoon the batter into the prepared muffin cups then gently press a raspberry into the top of each muffins. Then sprinkle a few more mini chocolate chips on top. Bake for 10-12 minutes or until the tester/toothpick inserted into the center comes out clean.

Let the muffins cool for a few minutes in the muffin pan before transferring them to the cooling rack. Serve and enjoy.

Recipe and photos by For the Love of Cooking.net
Original recipe by Uni Homemaker

References

^{^} Uni Homemaker (unihomemaker.com)
^{^} Print Recipe (www.gordon-ramsay-recipe.com)
^{^} Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

Parmesan-Corn Bread Muffins

by Pam on September 10, 2012

I wanted to make corn bread muffins to serve with the Italian Chili^[1] but decided to add a little Italian twist by making them with Parmesan cheese. I found a recipe on Cooking Light^[2] that looked fantastic and super simple. The muffins turned out to have a nice subtle Parmesan flavor and were moist and flavorful… perfect slathered with butter and dipped in the delicious chili.

Preheat the oven to 425 degrees. Coat a muffin tray with cooking spray.

Combine the flour, corn meal, sugar, baking powder, and salt in a medium bowl. Mix until well combined. In another dish whisk together the buttermilk, oil, and egg together. Pour well blended mixture along with 1/4 cup of Parmesan cheese into the flour mixture. Gently stir until just combined. Divide the batter into 9 muffin cups in the muffin tray. Sprinkle the remaining 2 tablespoons of Parmesan equally on top of each muffin.

Place into the oven and bake for 10 minutes or until a tester inserted into the center comes out clean. Let the muffins cool for a few minutes before moving them to a cooling rack to finish cooling. Serve slathered in butter. Enjoy.

Print^[3]

Parmesan-Corn Bread Muffins

Yield: 9

Prep Time: 10 min.

Cook Time: 10 min.

Total Time: 20 min.

Ingredients:

1 cup of flour
2/3 cup of corn meal
2 tbsp sugar
2 tsp baking powder
1/4 tsp salt
2/3 cup of buttermilk
3 tbsp canola oil
1 egg
1/4 cup of Parmesan cheese, grated
2 tbsp Parmesan cheese, shredded

Directions:

Preheat the oven to 425 degrees. Coat a muffin tray with cooking spray.

Combine the flour, corn meal, sugar, baking powder, and salt in a medium bowl. Mix until well combined. In another dish whisk together the buttermilk, oil, and egg together. Pour well blended mixture along with 1/4 cup of Parmesan cheese into the flour mixture. Gently stir until just combined. Divide the batter into 9 muffin cups in the muffin tray. Sprinkle the remaining 2 tablespoons of Parmesan equally on top of each muffin.

Place into the oven and bake for 10 minutes or until a tester inserted into the center comes out clean. Let the muffins cool for a few minutes before moving them to a cooling rack to finish cooling. Serve slathered in butter. Enjoy.

Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Cooking Light

References

^{^} Italian Chili (www.gordon-ramsay-recipe.com)
^{^} Cooking Light (www.myrecipes.com)
^{^} Print Recipe (www.gordon-ramsay-recipe.com)

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S?mores Cookies

S’mores Cookies

by Pam on October 14, 2012

We were headed out of town for the weekend to camp at the Oregon coast in our motor home with friends. The weather was going to be rainy and stormy the whole time which meant we wouldn’t be building fires to cook s’mores so I went in search of a good alternative. I found these s’more cookies on Kevin & Amanda’s^[1] site that looked perfect. I picked up the marshmallow bits at the store and baked these cookies right before we left town. The dough was very crumbly when I made them and it made me worry that the cookies would be crumbly but they turned out to be thick, hearty, and absolutely delicious cookies. They were a big hit with all the kids (and adults) all weekend long and nobody was too disappointed that we couldn’t make traditional s’mores over a campfire.

Preheat the oven to 350 degrees.

Use a food processor to crush the graham crackers to fine crumbs. Combine the flour, graham crackers, baking powder, and salt together in a bowl; mix well.

Beat the butter with the sugars until creamy and smooth. Add the egg and vanilla and beat until well combined. Slowly add the flour mixture to the butter mixture until just combined. Add the marshmallow bits and chocolate chips and mix.

Place spoonfuls of cookie dough onto a baking sheet about 2 inches apart. Place into the oven and bake for 10-12 minutes or until golden brown. Let the cookies cook for a couple of minutes before moving them to a cooling rack. Enjoy dipped in ice cold milk.

Print^[2]

S’mores Cookies

Prep Time: 10 min.

Cook Time: 10 -12 min.

Total Time: 22 min.

Ingredients:

1 1/4 cups flour
3/4 cup graham cracker crumbs (7 full graham cracker sheets)
1 tsp baking powder
1/2 tsp salt
1/2 cup (1 stick) butter, softened
1/2 cup sugar
1/4 cup brown sugar
1 large egg
1 tsp vanilla
1 cup semi sweet chocolate chips
1 cup Jet Puffed Mallow Bits

Directions:

Preheat the oven to 350 degrees.

Use a food processor to crush the graham crackers to fine crumbs. Combine the flour, graham crackers, baking powder, and salt together in a bowl; mix well.

Beat the butter with the sugars until creamy and smooth. Add the egg and vanilla and beat until well combined. Slowly add the flour mixture to the butter mixture until just combined. Add the marshmallow bits and chocolate chips and mix.

Place spoonfuls of cookie dough onto a baking sheet about 2 inches apart. Place into the oven and bake for 10-12 minutes or until golden brown. Let the cookies cook for a couple of minutes before moving them to a cooling rack. Enjoy dipped in ice cold milk.

Adapted recipe by For the Love of Cooking.net
Original recipe by Kevin & Amanada

References

^{^} Kevin & Amanda’s (www.kevinandamanda.com)
^{^} Print Recipe (www.gordon-ramsay-recipe.com)