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Muffins | Emma Inteman

Category Archives: Muffins

Ham and Cheese Mini Muffins

  • 6 slices of ham
  • 190g Cheddar cheese
  • 75g butter
  • 1 egg
  • 250ml milk
  • 300g self-raising flour
  • ½ teaspoon paprika
  • a pinch of sea salt

Preheat the oven to 190°C/375ºF/gas mark 5. Lightly grease a muffin tin.

Cut the ham into 1cm chunks, and grate the Cheddar or chop it roughly. Cut the butter into pieces. Beat the egg in a bowl with the milk. Sieve the flour, paprika and salt into a large mixing bowl, and rub the butter into the flour until it looks like breadcrumbs. Add the ham and cheese, then pour in the egg and milk mixture and mix thoroughly. Spoon into the muffin tin and cook in the oven for 20 minutes.

Source: LEON Brownies, Muffins and Slices
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Apple and Cinnamon Muffins

  • 2 1/2 cups self-raising flour
  • 2 teaspoons ground cinnamon (I think I used 3-4 tsps)
  • 3/4 cup firmly packed brown sugar
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 1 egg, lightly beaten
  • 2 small pink lady apples (I used granny smiths)
  • Warmed honey, to serve (optional)

Preheat oven to 190°C/170°C fan-forced.Grease a 12-hole, 1/3 cup-capacity muffin pan.

Combine flour, cinnamon and 2/3 cup brown sugar in a bowl. Make a well in the centre. Add milk, oil and egg. Using a wooden spoon, stir until just combined. Peel and grate 1 apple. Fold grated apple into muffin mixture. Spoon mixture into holes of prepared pan.

Core and quarter remaining apple. Thinly slice. Arrange 2 to 3 apple slices on top of each muffin. Sprinkle with remaining brown sugar. Bake for 20 to 25 minutes or until browned and cooked through. Stand in pan for 5 minutes. Transfer to a wire rack to cool. Serve drizzled with honey, if using.

Don’t over mix muffins, or they can become tough and chewy.

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Carrot and Zucchini Mini-Muffins

  • 1 cup almond meal
  • 1/4 cup brown rice flour
  • 1/4 teaspoon fine sea salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1/3 cup grapeseed oil
  • 1/3 cup maple syrup
  • 1 large egg, at room temperature
  • 1/2 cup grated carrots (from1 medium peeled carrot)
  • 1/2 cup grated zucchini (from 1 medium unpeeled zucchini)
  • 1/2 cup raisin

For the muffins: Place an oven rack in the center of the oven. Preheat the oven to 180 degrees celcius. Grease 2 x 12 capacity mini-muffin trays.

In a medium bowl, sieve the rice flours, salt, baking powder, baking soda, and cinnamon and add almond meal.

In a separate medium bowl, whisk together the oil, syrup, and egg. Add the dry ingredients and mix until just combined. Mix in the grated carrot, grated zucchini, and raisins.

Using 2 small spoons, fill the prepared muffin cups 3/4 full with the batter and bake until light golden, about 15 minutes. Cool for 5 minutes. Transfer the muffins to a wire rack to cool completely, about 30 minutes.

For the frosting (which is optional and not necessary): In a small bowl, mix together 1 cup of cream cheese (at room temperature) with 1 1/2 Tbsp honey until smooth.

To serve: Spread the cooled muffins with frosting, if using, and serve.

Source: www.foodnetwork.com

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Pesto Muffins

  • 1 1/4 cups self-raising flour
  • 3/4 cup tasty cheese
  • 1/4 tsp salt
  • 1 egg
  • 1/2 cup milk
  • 2 Tbsp pesto

Sift flour and mix with cheese and salt.

Beat the egg, milk and pesto until blended.

Tip the liquid into the dry ingredients and mix just enough to dampen the dry ingredients. (Do not over mix!)

Grease muffin tray. Spoon into 18 mini muffin pans or I use a normal muffin tray and it makes 9.

Bake at 200 degrees for 12 minutes, until centres spring back.

* Source: Alison Holsts

Great with soups, vegetable dishes or just on their own with butter!

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