Apple Applesauce Muffins

Ingredients

1 1/2 cups white whole wheat flour
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup unsweetened applesauce
1/2 cup buttermilk
1/2 cup honey
1 large egg
1 teaspoon vanilla extract
1 cups peeled and chopped apples (about 2 medium apples)

Preparation
Preheat oven to 400 degrees F.
In a bowl, whisk together the flour, baking powder, salt, and cinnamon.
In a separate bowl, whisk together the applesauce, buttermilk, honey, egg, and vanilla.
Stir the dry ingredients into the wet ingredients and mix until just combined. Fold in the apples.
Pour batter into greased muffin cups, about 3/4 full and bake 20 minutes, or until a wooden pick inserted in the center comes out clean.

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Spider web chocolate fudge muffins

Ingredients

50g dark chocolate (55% cocoa solids is fine)
85g butter
1 tbsp milk, water or coffee
200g self-raising flour
½ tsp bicarbonate of soda
85g light muscovado sugar
50g golden caster sugar
1 egg
142ml carton soured cream

For the topping

100g dark chocolate (as above)
100g white chocolate.

Method

Preheat the oven to fan 170C/ conventional 190C/gas 5 and line a muffin tin with 10 paper muffin cases. Break the chocolate into a heatproof bowl, add the butter and liquid. Melt in the microwave on Medium for 30-45 seconds (or set the bowl over a pan of gently simmering water). Stir and leave the mixture to cool.
Mix the flour, bicarbonate of soda and both sugars in a bowl. Beat the egg in another bowl and stir in the soured cream, then pour this on the flour mixture and add the cooled chocolate. Stir just to combine – don’t overmix or it will get tough.
Spoon the mixture into the cases to about three quarters full. Bake for 20 minutes until well risen. Loosen the edges with a round-bladed knife, let them sit in the tins for a few minutes, then lift out and cool on a wire rack.
For the topping, make two piping bags out of greaseproof paper (or cut the ends off two clean plastic bags). Break the dark and white chocolate into separate bowls and melt in the microwave on Medium for 2 minutes (or over a pan as in step 1). Put 2 spoonfuls of dark chocolate in one bag and the same of white chocolate in the other.
Working with one muffin at a time, spread with dark chocolate from the bowl, letting it run down a bit, then pipe four concentric circles of white chocolate on top. Using a small skewer, drag through the circles at regular intervals, from the centre to the edge, to create a cobweb effect. Repeat with four more muffins. On the remaining five, spread over the white chocolate and decorate with the dark. Best eaten the day they’re made – even better while the chocolate’s soft.

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Blueberry Muffins Recipe

Recipe Ingredients

1/3 cup (75 ml) canola oil
1/2 cup (125 mL) honey
2 large eggs
1 1/4 cups (300 mL) 2% plain yogurt
1 teaspoon (5 mL) finely grated orange zest
1 cup (250 mL) whole wheat flour
1 cup (250 mL) all-purpose flour
2 teaspoons (10 mL) baking powder
1 teaspoon (5 mL) baking soda
1 teaspoon (5 mL) ground cinnamon
1/2 teaspoon (2 mL) salt
1 1/2 cups (375 mL) fresh blueberries

Recipe Method

Preheat oven to 375 °F (190 °C) and line a 12-cup muffin tin (or 36 cup mini muffin tin) with paper liners (alternately, tins can be greased).
Whisk oil, honey, eggs, yogurt and orange zest to blend. In a separate bowl, combine flours, baking powder, baking soda, cinnamon and salt.
Add to yogurt mixture and stir just until blended. Add blueberries and spoon batter into prepared muffin cups.
Bake for 20 to 22 minutes, until muffins spring back when touched. Muffin will keep 2 days in an airtight container, or can be frozen.

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Honey Muffins Recipe

Recipe Ingredients

2 cups all-purpose flour
½ cup granulated sugar
3 teaspoons baking powder
¼ teaspoon salt
1 egg
1 cup milk
¼ cup butter, melted and cooled slightly
¼ cup buckwheat honey (may substitute clover or other varietal honey)

Recipe Method

Preheat an oven to 400F. Grease 8 extra-large or 12 standard muffin cups, and set them aside.
In a large bowl, sift together the flour, sugar, baking powder, and salt. In a medium bowl, beat the egg into the milk. Add the honey to the warm butter and stir for about 15 seconds to melt the honey a bit, and then add the honey butter to the milk and egg. Mix the wet ingredients into the dry ingredients just until the batter is moistened. Take care not to over mix, as this will result in a tough muffin.
Fill the prepared muffin cup 2/3 full with the batter and then bake for 15 minutes, until the muffins are a light, golden brown. Cool in the pan for 2 minutes, transfer to a wire rack to cool completely.

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Whole Wheat Blueberry Muffins Recipe

Sponsored By www.Apnafoodtv.com

Recipe Ingredients

Canola/Vegetable Oil – 1/2 cup
Sugar – 3/4 cup
Large Egg – 1
Whole Wheat Flour – 1.5 cups
Baking Powder – 1 tsp
Salt – 1/4 tsp
Fresh Blueberries – 1 cup
Orange Juice – 1/2 cup

Recipe Method

Heat the oven to 375 degrees F/180 degrees C.
In a large bowl, pour the Oil.
Mix in the Sugar and break the Egg into it and whisk till it is creamy.
Separately, sift the following: Whole Wheat Flour, Baking Powder and Salt. Set aside.
Add 1 tbsp of the sifted Flour into the Berries and toss till all the berries are coated. Set aside.
Fold the sifted dry ingredients and the Orange Juice into the Oil and Sugar mixture alternately.
Add and fold till all the dry ingredients and the Orange Juice is incorporated into the batter. Try not to overwork the batter.
Mix in the Blueberries, folding into the batter 2-3 times.
Coat a muffin tray with some cooking spray.
Divide the batter into the muffin tray filling only 3/4th of the way.
Bake in the center of the oven for about 20-25 minutes.
Insert a toothpick and if it comes out clean, the muffins are done.
Take the tray out of the oven and 2-3 minutes, pop the muffins out so they do not sweat, create moisture and get soggy.
Transfer them on to a cooking rack and allow them to cool a bit before digging in.They can also be stored in an air-tight container in a fridge.
Enjoy them cold or reheat before serving.

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