My Blueberry Muffin Variations (Raspberry and Banana)

I have been a much happier person in the last few weeks thanks to Smitten Kitchen's blueberry muffin recipe. It is so good I have tried some variations that I want to write down so that I don't forget.  

INGREDIENTS for Raspberry Variation:

-70 grams of butter.
-1/2 cup of sugar (100 grams)
-The grated zest of a lemon.
-3/4 cup of yoghurt or kefir.
-1 egg
-1+1/2 tsp of baking powder.
-1/4 tsp of baking soda.
-1/4 tsp of salt.

-1+1/2 cup of flour.
-1+1/2 cup of frozen raspberries  (25o0 grams)

INGREDIENTS for Banana Variation:

-70 grams of butter.
-70 grams of white sugar (a lot less sugar!)
-3/4 cup of yoghurt or kefir.
-1 egg.
-1+1/2 tsp of baking powder.
-1/4 tsp of baking soda.
-1/4 tsp of salt.

-1+1/2 cup of flour.
-4 bananas as old as you can  (25o0 grams)

    

Blueberry Muffins

 This recipe is so good I cannot describe it. It is not heavy, not hard, tastes amazing and yields 12 perfect muffins. Well done to Deb from Smitten Kitchen. I made this last night at 11:30pm after a crappy day and it kinda fixed the whole thing. Give it a try this summer, seriously.

INGREDIENTS:
-70 grams of butter.
-1/2 cup of sugar (100 grams)
-The grated zest of a lemon.
-3/4 cup of yoghurt
-1 egg
-1+1/2 tsp of baking powder.
-1/4 tsp of baking soda.
-1/4 tsp of salt.

-1+1/2 cup of flour.
-1+1/2 cup of frozen bluberries  (25o grams)

STEPS:

1. Super easy recipe. Melt the butter in a bowl in a microwave. 

2. Now add to that the lemon zest and the sugar and whisk.

3. Now add the yoghurt and the egg and whisk.

4. Now add the salt, baking soda and baking powder and whisk well.

5. Now add the flour and whisk, it will be pretty thick batter but it's fine, make sure there are no pockets of flour.

6. Now add all the blueberries, give it 2 or 3 stirs and THAT'S IT, otherwise the blueberries will bleed to death and the whole batter will be blue.

7. Place in the paper cups and fill them with some brown crystal sugar on top or some streusel (I had some frozen). This makes the muffins look super professional. But if you don't have it, or don't want to make it just sprinkle some white crystal sugar and it will make the top hard and crunchy.

8. Stick in oven for approx. 30 mins. First bake them for 10 minutes in 210 degrees so that they rise, and then lower heat to 175 and let them cook for 20 minutes.

9. Stick knife and if it comes clean they are done. Let them cool off.

You guys this recipe is so awesome. Cannot get over it. I've had 4 in 12 hours. 

 

Morning Glory Muffins

 I have a lot of respect for doctors AND for bakers these days. Baking is a real art you all, there is no messing around when it comes to it and it takes as much time as a surgery, 3 hours up. I had been drooling over this recipe for a week and finally gathered all in the ingredients. I highly doubt that I will ever make it again for here it is, just in case. 

I have adapted this recipe to make approximately 12 standard muffins, because the amounts in the original one are for 16 which mean that if you only have a muffin tray, like me, you need to wait for your muffins to cool off, turn the oven off, then on, etc etc. Anyway, needless to say I was in the kitchen for 3 hours! So with my version, you can perhaps cut it to 1 and a half with baking time. Anyway, pretty sure will not make them again, although Kenton loved them, but jotting them down here just in case.

INGREDIENTS:

-1 and 1/2 teaspoon of baking soda.
-1 and 1/2 cups of wheat flour

-1 and 1/2 teaspoon of ground cinnamon.

-1/3 teaspoon of ground ginger.

-1/2 tsp of salt.

-3 eggs.

-1/3 cup of any brown sugar (70 grams)

-3 tablespoons of honey.

-1/4 cup of vegetable oil.

-1/4 cup of apple sauce.

-1 tsp of orange zest.

-The juice of 1 orange.

-2 medium carrots shredded.

-1 apple shredded.

-1/3 cup of raisins.

-1/2 cups of walnuts.

-1/2 cup of coconut flakes.

STEPS:

1, The steps are relatively easy to compared to the nightmare of ingredients above. Basically, reunite all dry ingredients in one bowl and all the wet ones in another. Place the raisins in boiling water so that they swell up a bit and are not sadly dry.

2. Mix well all the dry ingredients and the same for the wet ones, then mix them and finally add the nuts.

3. Fill in the paper cups and turn oven to 22o degrees. Stick them in oven, fire of oven only down, never up in baking or things don't rise. Bake for 10 minutes to 220 degrees, so that they rise up, then turn down to 175 and let them bake for at least 30-40 minutes until toothpick comes clean.

That's it. This is a good breakfast to go, hearty and full. Also the amount of sugar is pretty good, not too sweet. My guess is that you can vary a lot in this recipe, and skip some sections, like the coconut the apple sauce, etc. Perhaps these should be called the most elaborate muffins ever.