Showing posts with label muffins. Show all posts
Showing posts with label muffins. Show all posts
Monday, May 15, 2017
Brown Butter Blueberry White Chocolate Muffins
Brown Butter Blueberry White Chocolate Muffins
?Brown Butter Blueberry White Chocolate Muffins....what a mouthful! A delicious mouthful for sure. Tart blueberries, sweet white chocolate and the nuttiness of browned butter all surrounded by tender crumbs topped off with a sweet crumble. A blueberry muffin recipe that is a MUST.
How is it that I have missed the boat for so long on browning butter?!?! Oh. My. Goodness. Do I LOVE browned butter!!! The taste that it adds to this muffin recipe is wonderful. I can not wait to bake more with browned butter! That being said be warned as you will most likely see many more recipes in the future on my blog with browned butter. Do you have a favorite recipe that uses browned butter? PLEASE do share!!!
I love that Joy the Baker has come out with her first cookbook as this is where I found this lovely muffin recipe. If you have yet to purchase this book do yourself a favor and treat yourself to it. It is packed full of GORGEOUSLY scrumptious recipes. A talented and oh-so-sweet blogging friend of my mine, Carrie from Bakeaholic Mama, hosts a fabulous blogging event every Sunday that features a recipe from Joys cookbook. This event is called, Sundays with Joy. Take a peek at it as I am sure you will find lots of fun and delicious recipes from Joy The Baker that you will want to try. :-)
Brown Butter Blueberry White Chocolate Muffins
(Slightly altered from the recipe found in Joy The Baker Cookbook)
Muffin Ingredients:
7 Tbsp unsalted butter
1/3 cup milk
1 large egg
1 large egg yolk
1 tsp vanilla extract
1 1/2 cups all-purpose flour
3/4 cup sugar
1 1/2 tsp baking powder
1 cup white chocolate chips (my addition)
2 cups fresh blueberries (I used frozen bbs and it worked just fine)
Topping Ingredients:
3 Tbsps unsalted butter, cold
1/2 cup all-purpose flour
3 Tbsps sugar
Directions:
1. Place oven rack onto the upper third of the oven and then preheat oven to 375 degrees F. Line a 12 cup muffin tin with liners and then set aside.
2. Make muffin batter first by browning the butter. Place 7 Tbsps of butter in a small saucepan over medium heat. Butter will first melt, then forth and then lastly crackle - which is the water cooking out of the butter. The crackling will subside and then the butter will start to brown - this happens quite quickly so keep your eye on the butter so that it doesnt burn. Remove saucepan from heat when you see that it becomes a medium brown color and it has the wonderful nutty smell. Immediately pour hot butter into a small bowl and set aside. This will allow your butter to not continue to cook and possibly burn.
3. In a small bowl whisk to combine, milk, egg, egg yolk and vanilla extract. Add in browned butter and whisk to combine. Set bowl aside.
4. In a medium bowl combine flour, sugar and baking powder. Whisk all together.
5. Pour wet ingredients into dry ingredients all at once. Stir to combine. Do not over mix. Add in white chocolate chips and blueberries and gently but thoroughly stir all together. .
6. Scoop muffin batter into prepared muffin tins. I used my lovely medium scoop for this step.
7. Make crumble topping but combining cold butter, flour and sugar all together in a medium bowl. Incorporate butter with the dry ingredients by either using a pastry cutter or your fingers.
8. Sprinkle crumble topping over muffins. Pop muffins into preheated oven and bake for 18-20 minutes until golden brown and when a toothpick is inserted in center comes out clean. Serve muffins warm or at room temperature.
Happy Brown Butter Blueberry White Chocolate Muffins Baking!
I love that Joy the Baker has come out with her first cookbook as this is where I found this lovely muffin recipe. If you have yet to purchase this book do yourself a favor and treat yourself to it. It is packed full of GORGEOUSLY scrumptious recipes. A talented and oh-so-sweet blogging friend of my mine, Carrie from Bakeaholic Mama, hosts a fabulous blogging event every Sunday that features a recipe from Joys cookbook. This event is called, Sundays with Joy. Take a peek at it as I am sure you will find lots of fun and delicious recipes from Joy The Baker that you will want to try. :-)
Brown Butter Blueberry White Chocolate Muffins
(Slightly altered from the recipe found in Joy The Baker Cookbook)
Muffin Ingredients:
7 Tbsp unsalted butter
1/3 cup milk
1 large egg
1 large egg yolk
1 tsp vanilla extract
1 1/2 cups all-purpose flour
3/4 cup sugar
1 1/2 tsp baking powder
1 cup white chocolate chips (my addition)
2 cups fresh blueberries (I used frozen bbs and it worked just fine)
Topping Ingredients:
3 Tbsps unsalted butter, cold
1/2 cup all-purpose flour
3 Tbsps sugar
Directions:
1. Place oven rack onto the upper third of the oven and then preheat oven to 375 degrees F. Line a 12 cup muffin tin with liners and then set aside.
2. Make muffin batter first by browning the butter. Place 7 Tbsps of butter in a small saucepan over medium heat. Butter will first melt, then forth and then lastly crackle - which is the water cooking out of the butter. The crackling will subside and then the butter will start to brown - this happens quite quickly so keep your eye on the butter so that it doesnt burn. Remove saucepan from heat when you see that it becomes a medium brown color and it has the wonderful nutty smell. Immediately pour hot butter into a small bowl and set aside. This will allow your butter to not continue to cook and possibly burn.
3. In a small bowl whisk to combine, milk, egg, egg yolk and vanilla extract. Add in browned butter and whisk to combine. Set bowl aside.
4. In a medium bowl combine flour, sugar and baking powder. Whisk all together.
5. Pour wet ingredients into dry ingredients all at once. Stir to combine. Do not over mix. Add in white chocolate chips and blueberries and gently but thoroughly stir all together. .
6. Scoop muffin batter into prepared muffin tins. I used my lovely medium scoop for this step.
7. Make crumble topping but combining cold butter, flour and sugar all together in a medium bowl. Incorporate butter with the dry ingredients by either using a pastry cutter or your fingers.
8. Sprinkle crumble topping over muffins. Pop muffins into preheated oven and bake for 18-20 minutes until golden brown and when a toothpick is inserted in center comes out clean. Serve muffins warm or at room temperature.
Happy Brown Butter Blueberry White Chocolate Muffins Baking!
Available link for download
Sunday, March 26, 2017
breakfast casserole muffins
breakfast casserole muffins
Once a month I have a breakfast party at work where my team gets together to celebrate birthdays and catch up. I always volunteer to bake something and realized for the past couple months I have brought in some type of banana baked good. I wanted to change it up this month so I decided to create a breakfast muffin with croissant, sausage, velveeta and eggs because everyone at work loves breakfast casseroles. These may not be the prettiest breakfast but your first bite will make you forget all about that!
Breakfast Casserole Muffins
makes 12 muffins
1/2 lb of ground sausage (I used hot)
1 tube of crescent roll dough
12 slices of velveeta cheese (or crumbles off a block of velveeta)
6 eggs, beaten
1/8 c. of milk
Preheat oven to 375°F. Line or grease 12 muffin cups.
Brown the sausage until no longer pink and drain. Spread and line the bottom of each muffin cup with a portion of the croissant dough and press down. Put a spoonful of browned sausage on top of the croissant dough. Then put a slice or a spoonful of velveeta over the sausage. In a bowl, beat the eggs and milk together. Divide the egg mixture evenly between the 12 muffin cups. Make sure not to fill the egg mixture to the very top of the muffin cup or else they will get very messy. Bake 30-35 minutes or until golden brown on top. These are really easy to make and a great breakfast on the go.
Available link for download
Tuesday, March 14, 2017
Brie Courgette and Red Pepper Muffins
Brie Courgette and Red Pepper Muffins
J took the bacon, blue cheese and polenta muffins to work and it went down well in his office. However, the vegetarians were disappointed as they didnt get a look in. I felt I had to bake a vegetarian muffin to compensate and as I still had a lot of cheese leftover from the cheese box I decided it had to be a cheesy one. I found this recipe on BBC Good Food and decided to give it a go. The recipe says to skin the peppers which Ive never done before and it worked! It was a little messy so I might try using the grill next time. The website said to blacken the whole pepper on an open flame or under a grill. Place in a bowl and cover with cling film. The peppers will shrink at this point. When its cool, the skin comes off easily with the help of a small knife.
These muffins were really tasty. I loved the mix of courgette, peppers and cheese and even though I am a bacon addict, I have to say that these were better than the bacon ones! It was well worth the effort of preparing the peppers (which I was tempted to skip) and pre cooking the courgettes.
Im sending this to a few blog challenges this month.
AlphaBakes hosted by Caroline from Caroline Makes and co hosted by myself on alternate months. The letter this month is Z for Zucchini also known as courgette.
Simply Eggcellent hosted by Dom from Belleau Kitchen. The theme this month is anything goes.
Extra Veg challenge hosted by Jen from Jens Food this month. The challenge is run by Helen from Fuss Free Flavours and Michelle from Utterly Scrummy. These muffins are a great way to incorporate extra veg into your diet.
Simple and in Season hosted by Ren as courgettes are currently in season.
Love Cake hosted by Ness from Jibber Jabber UK as the theme this month is Pack me a Picnic These muffins are perfect for picnics as they are easy to bake and easy to transport.
pre cooking the courgettes
multi tasking! 
lovely buttery courgettes 
blackened pepper - cover with cling film and when its cool, scrape the skin off. If theres a little left, just rinse it under a tap and it comes off easily. 
look at the colourful ingredients! You will spy that there is a little bit of red leicester cheese with the brie as I didnt have enough brie 
generous sprinkling of applewood cheddar on top before baking 
Recipe from BBC Good Food
2 small or 1 large courgette, cut into small cubes
approximately 25g butter
250g self raising flour
1 teaspoon baking powder
1 teaspoon dried mixed herbs (or just oregano)
3 eggs, lightly beaten
100mls milk
5 tablespoons vegetable oil
2 red peppers, skinned and cubed
85g cheddar cheese, grated (I used applewood cheddar as that was what I had in the fridge)
100g brie, cubed
- Melt butter in a medium sized saucepan and cook the courgettes for about 5 minutes until soft and lightly brown. Set aside.
- Place 2 red peppers over an open flame or under the grill until the skin is charred. You will need to turn the pepper with heat resistant tongs.
- Once the pepper is completely charred, place in a bowl and cover with cling film. Leave to cool for a few minutes.
- Use a small knife to scrape away the skin. You may need to rinse the pepper under a tap if the skin does not come off easily.
- Cut the top of the pepper and remove the seeds and inner membrane.
- Slice the pepper into large chunks.
- In a large bowl, mix the flour, baking powder, dried mixed herbs and salt and pepper to taste.
- Make a well in the centre and add in the eggs, oil and milk.
- Give it a quick stir.
- Add the courgettes, red peppers, 2/3 of grated cheddar and brie.
- Stir until just mixed.
- Divide the batter between 12 muffin cases.
- Sprinkle the remaining grated cheese on top of each muffin and bake for approximately 25-30 minutes or until golden brown and a skewer inserted into the centre comes out clean.
Available link for download
Tuesday, January 31, 2017
Blueberries and Cream Muffins with Lemon Glaze
Blueberries and Cream Muffins with Lemon Glaze
The Legend of the Blue Sea Ep 21 Eng Sub
Available link for download
Subscribe to:
Posts (Atom)