Recipe: Muffins
Muffins
(Source: http://www.theppk.com/category/recipe/muffins/)
Index:
- Orange Cranberry Muffin
- The Best Pumpkin Muffin
- Brown Sugar Peach Muffin
- Mocha Chip Muffin
- Marionberry Lavender Scones
1. Orange Cranberry Muffin
Recipe:
- 2 cups all purpose flour
- 2/3 cups sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup fresh orange juice
- 1/2 cup canola oil
- 2 tablespoons orange zest
- 2 teaspoons pure vanilla extract
- 1/4 teaspoon almond extract
- 1 1/2 cups fresh cranberries, roughly chopped
- 1 cup pecans or walnuts, roughly chopped (optional)
Method:
- Preheat oven to 375 F. Lightly grease a muffin tin.
- In a large mixing bowl, mix together flour, sugar, baking powder, baking soda and salt. Make a well in the center and add canola oil, orange juice, zest and vanilla. Mix just until all wet ingredients are moistened. About 1/2 way through mixing add the cranberries and nuts.
- Fill muffin tins 3/4 full and bake for 23 to 27 minutes, until lightly browned on top and a toothpick or knife inserted through the center comes out clean. When cool enough to handle, transfer to cooling racks to cool completely.
2. The Best Pumpkin Muffins
Recipe:
- 1 3/4 cups all-purpose flour
- 1 1/4 cups sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground or freshly grated nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground allspice
- 1/8 teaspoon ground cloves
- 1 cup pureed pumpkin (Fresh or from a can; do not use pumpkin pie mix)
- 1/2 cup soy milk
- 1/2 cup vegetable oil
- 2 tablespoons molasses
Method:
- Preheat oven to 400°F. Lightly grease a twelve-muffin tin.
- Sift together flour, sugar, baking powder, salt, and spices. In a separate bowl, whisk together pumpkin, soy milk, oil, and molasses. Pour the wet ingredients into the dry and mix.
- Fill the muffin cups two-thirds full. Bake for 18 to 20 minutes, until a toothpick or knife inserted in the center comes out clean.
3. Brown Sugar Peach Muffin
Recipe:
- 2 1/2 cups spelt flour
- 3/4 cup brown sugar, plus a little extra for sprinkling
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons ground ginger
- 1 teaspoon cinnamon
- 1/2 cup applesauce
- 1 cup almond milk (or soy milk)
- 1 teapoon apple cider vinegar
- 1/3 cup canola oil
- 1 teaspoon vanilla
- 2 cups chopped peaches (leave skins on or not, whichever you prefer)
Method:
- Preheat oven to 375 F. Lightly grease a muffin tin.
- In a large mixing bowl, stir together flour, sugar, baking powder, salt and spices. Make a well in the center and add the applesauce, almond milk, vinegar, canola oil and vanilla. Stir with a wooden spoon until mostly combined. Add the peaches and combine until the dry ingredients are just incorporated.
- Scoop batter into muffin tins, they will hold their shape a little bit if you use an ice cream scoop. The batter should almost fill the entire tin. Sprinkle one or two teaspoons of brown sugar on top of each. Bake for 28 to 32 minutes, or until a toothpick or butter knife inserted through the center comes out clean. Let cool for a few minutes in the tin then transfer to a cooling rack to cool completely, or just flip them up in the tin to cool, as shown above.
4. Mocha Chip Muffins
Recipe:
- 1 1/2 cups all-purpose flour
- 3/4 cup sugar
- 1/4 cup baking cocoa
- 2 teaspoons instant coffee
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup soy milk
- 1/2 cup canola oil
- 2 tablespoons soy yogurt
- 1 teaspoon vanilla extract
- 1/2 cup chocolate chips
Method:
- Preheat oven to 375 F. Line 12 muffin tins with paper liners.
- In a large bowl, sift together dry ingredients (flour through salt).
- In a seperate bowl, wisk together wet ingredients (soy milk through yogurt) until emulsified.
- Pour wet into dry and combine until dry ingredients are moistened. Fold in chocolate chips. Fill muffin tins almost to the top. Bake 18 – 20 minutes, until a toothpick inserted into the center comes out clean.
5. Marionberry Lavender Scones
Recipe:
- 1 1/4 cups almond milk (or your non-dairy milk of choice)
- 2 teaspoons apple cider vinegar
- 3 cups flour
- 2 tablespoons baking powder
- 1/2 cup sugar, plus extra for sprinkling
- 1/2 teaspoon salt
- 1/4 cup fresh culinary lavender, chopped
- 1/2 cup non hydrogenated shortening
- 2 tablespoons canola oil
- 1 teaspoon pure vanilla extract
- 2 cups marionberries, or berries of your choice
Method:
- Preheat the oven to 375 F. Lightly grease a baking sheet or line with parchment paper. Measure out the milk and add the vinegar to it. Set aside to curdle.
- Mix together the flour, baking powder, salt and sugar in a large mixing bowl. Add the shortening in small clumps, then use your fingers to cut it into the flour until it appears like small pebbles. (You an also use a food processor for this, but I prefer to use my hands.) Mix in the lavender.
- Create a well in the center and add the soy milk, oil and vanilla. Mix with a wooden spoon just a bit, then add in the berries. Mix again until everything is moistened, but don’t overmix. A couple of dry looking spots are just fine.
- Use a 1/4 cup measuring up to scoop the scones out on to the baking sheet. Spray it wth cooking spray first so that the batter comes out easier.
- Sprinkle tops with a bit more sugar, then bake for 18 to 22 minutes, until tops are firm to the touch and lightly browned. Serve warm!
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Happy to see so many yummy delicious muffin recipes! Would love to ask mum to try out these lovely recipes.? Thank you Rinpoche and blog team for the wonderful sharing!????