4 Easy Homemade Muffins by Tiffin Box | Easy Cupcakes Recipes
4 Easy Homemade Muffins by Tiffin Box | Easy Cupcakes Recipes
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Dalgona Muffins:
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Ingredients :
instant coffee - 1 tblsp
sugar - 1/2 cup
hot water - 2 tblsp
oil / melted butter - 1/4 cup
Warm milk - 1/2 cup
All-purpose flour - 1 cup
baking powder - 1 tsp
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Chocolate Muffins:
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INGREDIENTS:
2cups - plain/all-purpose flour
1/3 cup - cocoa powder
1 teaspoon - baking powder
1/2 tsp - baking soda
1/4 teaspoon salt
2 large/medium eggs
3/4 cup - sugar
3/4 to 1 cup - buttermilk
1/2 cup - oil/ melted butter
1/4 tsp - vanilla extract
1/2 cup - chocolate chips/ chocolate chunks
Tips :
1. Instead of buttermilk, you can use the same amount of plain yogurt. Or make your won buttermilk. Add 2 tsp of vinegar/lemon juice to 3/4 cup of warm milk. Then gently stir the mixture and let it sit for about 5 minutes. The acid will curdle the milk slightly....and your buttermilk is ready.
2. If you love eggless muffin ..then just skip the eggs and add the same quantity of buttermilk/yogurt .....for about 1/3 to 1/2 cup !
3. you can also bake them on a stove or steam.
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Fruits Muffins:
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Mixed Dry Fruits - One and half Cup
I took apricots, kismis, morbo, dates, cherries, and tuti frutti.
Mixed nut - preferably 1/2 cup
I've taken cashew nuts, pistachios and nuts.
Fruit juice - 1 cup
I've TAKEN lemon and orange juice.
Flour - 2 cups
Soft Butter - 3/4 cups
Brown / White Sugar - 1 cup
Medium egg - 4
Baking powder - 1 teaspoon
Baking soda - 1/2 teaspoon
Cinnamon powder - 1/2 teaspoon
Nutmeg powder - 1/4 teaspoon
Ginger - 1/2 teaspoon
Salt - 1/4 teaspoon
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Palm Fruits Muffin:
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Ingredients :
All purpose Flour - 1 cup
Milk Powder - 1/3 cup
Baking Powder - 1 tsp
Salt - 1/4 tsp
Egg - 2 mideum sized
Sugar - 1/2 cup
Oil - 1/3 cup
Palm Puree - 1/2 cup
Butter Milk / Milk - 1/4 cup
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Gluten Free Muffins - NO SUGAR! Super Moist and Delicious!
An easy recipe for fluffy and moist Gluten Free Muffins with blueberries! This easy gluten free muffin recipe is made with almond flour and contains NO SUGAR! Naturally sweetened with banana and pure maple syrup. ___↓↓↓↓↓↓ CLICK TO GET MORE LINKS AND RECIPES ↓↓↓↓↓↓↓↓ ___
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I tested dozens of gluten free muffin recipes and this is THE ONE! Forget the dry, hard gluten free muffins you've tried in the past. These are moist, tender, and prove that gluten free baked goods can be delicious! Now everyone can enjoy a delicious, healthy muffin recipe, even those who need to eat gluten free. Made with almond flour, they are high in protein and nutrients and more low carb as well. Use blueberries, chocolate chips, or swap any of your favorite mix-ins to create your perfect muffin!
GLUTEN FREE MUFFINS
Get the FULL, PRINTABLE RECIPE with all ingredients and instructions on my website here:
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ABOUT ME:
I'm ERIN CLARKE and I am all about from scratch healthy food that's easy to make, budget-friendly, and tastes FABULOUS! My recipes use simple ingredients you can find at any grocery store, no specially foods or specialty diets required. I lightened up your favorite comfort foods and desserts so that they are better for you without skimping on flavor or spending a fortune. If you are looking for weeknight meal inspiration, filling breakfasts, and guilt-free desserts, I'm your girl! I believe anyone can be a great cook and enjoy a satisfying, healthy diet with the right tips and tricks. Sharing my recipes with you brings me so much joy. I know you'll love them as much as we do!
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Fruity mini muffins filled with dried fruits and nuts | NO flour, eggs, sugar or butter required ????????????
A simple recipe for fragrant and soft mini muffins, which are ideal for morning coffee or aromatic afternoon tea.
Ingredients for 8 mini muffins (65g each)
Dough:
• 200 g ground almond
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 4 tbsp vegetable oil
• 4 tbsp agave syrup
Filling
• 70 g dry apricots /pre-soaked in hot water for 10 min
• 70g dry prunes /pre-soaked in hot water for 10 min
• 100g walnuts
Method:
1. Place onto parchment paper.
2. Divide into 12 pieces, 8 for muffin bases and 4 for crumble tops.
3. // Follow the video or roll out the dough with a rolling pin, spread the filling on 1/2 of the dough, cover with the second part of the dough.//
4. Press with a small jar into a muffin base.
5. Blend all ingredients for the filling.
6. Add the filling to the mini muffin bases.
7. Cover with remaining dough to form a crumble top.
8. Bake at 170°C for 15min.
9. Enjoy ????????????
Banana Muffins in 30 minutes!
⭐️ Get the Recipe:
Banana bread muffins are packed with banana flavor; they are soft, moist, and excellent for a quick breakfast, snack, or dessert.
⭐️ Ingredients
3 ripe bananas 330 grams, 12 ounces, or 1⅓ cups mashed
¼ cup (60 grams) milk any, we use almond milk
¼ cup (55 grams) vegetable oil any, we use canola oil
½ cup (100 grams) sugar
1 tablespoon vanilla extract
DRY INGREDIENTS
2 cups (300 grams) all-purpose flour
1 tablespoon (12 grams) baking powder
¼ teaspoon salt
ADD-INS
½ cup (50 grams) walnuts chopped
⅓ cup (60 grams) dark chocolate chips mini
❤️ Nico & Louise
Theplantbasedschool.com
❤️ Cooking should be done with caution. Pay attention while using knives and cooking tools. Nico is a trained chef, and it is solely for entertainment purposes that he sometimes looks into the camera while he cooks. ❤️
Delicious Oatmeal Muffins Recipe
Simple, satisfying, and made with pantry staples, this Oatmeal Muffins recipe makes for a great breakfast or quick afternoon snack. Thanks to Quaker for sponsoring this video. These wholesome muffins are irresistible as they’re crisp on the outside and pillowy soft on the inside. This easy muffin recipe is perfect for freezing as well.
RECIPE:
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How to Make The Best Ever Banana Nut Muffins
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BEST EVER BANANA NUT MUFFINS
Ingredients
For the muffins
* 3 large ripe bananas
* 3/4 cup white sugar
* 1 large egg
* 1/3 cup vegetable oil
* 1 1/2 cups all purpose flour
* 1 teaspoon baking powder
* 1 teaspoon baking soda
* 1/2 teaspoon salt
* 1/2 teaspoon cinnamon
* 1/4 teaspoon nutmeg (optional)
* 3/4 cups chopped walnuts
For the topping
* 3/4 cups chopped walnuts
* 2 tablespoons brown sugar
* 1 tablespoon melted butter
Instructions
* Preheat your oven to 350 degrees Fahrenheit and prepare a 12-cup muffin tin with paper liners (or grease very well with butter or cooking spray if you prefer not to use paper liners).
* Mash the bananas in a large bowl and mix in the sugar and egg with a wooden spoon until well blended.
* Add the vegetable oil and mix well.
* Add the flour, baking powder, baking soda, salt, cinnamon and nutmeg, along with 3/4 cup of the chopped walnuts. Adding the walnuts with the dry ingredients helps prevent over-mixing.
* Mix everything together just until the flour disappears and the walnuts are distributed evenly throughout the batter.
* In a small bowl, combine the remaining 3/4 cup walnuts, brown sugar and melted butter and mix until the walnuts are coated.
* Spoon the muffin batter evenly into the 12 muffin cups and spoon a bit of the coated walnuts onto the top of each one, making sure the topping is well distributed onto the top of each muffin (not in one big clump or it might sink into the muffin as it bakes!).
* Bake for about 20-23 minutes, or until the muffins are golden brown on top and a toothpick inserted into the center of one of the muffins comes out clean.
* Let the muffins cool in their tins for a few minutes before removing them to a wire rack to cool completely.
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