Coco Bars and Cashew-Topped Muffins

Islam for Parents » Recipes for Mum

Lovely cake recipes from Islam for Parents website and much more....Alhamdulillah....!
Follow the link below....
Islam for Parents » Recipes for Mum

Islam for Parents

Practical Tips for Raising Children & Useful Resources for Your Parenting Needs

Photos Courtesy of  Islam for Parents

Blueberry Meyer Lemon Muffins with Streusel Crumb Topping

Blueberry Meyer Lemon Muffins with Streusel Crumb Topping |
http://fifteenspatulas.com/2011/06/10/blueberry-meyer-lemon-muffins-with-streusel-crumb-topping/

Ingredients:
8 oz all purpose flour (about 1.5 cups)
3/4 cup sugar
2 tsp baking powder
pinch of salt
Zest of 2 meyer lemons
1/3 cup vegetable oil
1 extra large egg
1/3 cup milk
2 cups blueberries
Streusel crumb topping (recipe below)

Directions:
Preheat the oven to 400 degrees F. Line a muffin tin with paper liners. Prepare the streusel crumb topping (recipe below).

Whisk to combine the flour, sugar, salt, baking powder, and meyer lemon zest. Take a tbsp of the mixture and toss it with the blueberries. This ensures that the blueberries stay suspended throughout the muffin, instead of falling to the bottom:
Place the vegetable oil, egg, and milk in a bowl, and whisk to combine. Add that to the flour mixture, and remember, leave lots of lumps. If there aren’t any lumps whenever you are using the muffin method of baking, you have overmixed and invited more gluten (and toughness) to the party than was welcome. Don’t worry, a few lumps will bake out.

Dump in the blueberries, and fold them in gently. Use a disher to portion them out into the muffin cups, and sprinkle the crumb topping all over the tops. Bake for 20-22 minutes until a toothpick inserted into the center comes out with no wet batter. Let them cool, and enjoy!

Streusel Crumb Topping Ingredients:
1/2 cup sugar
2.5 oz flour (1/2 cup)
1/4 cup butter
1 tsp cinnamon (cinnamon goes beautifully with blueberries)

Dice up the butter into cubes, and work all of the ingredients together with your fingertips, until it forms a bunch of crumbs and clumps. You can now sprinkle it over the tops of your muffins.

Please follow link below :
http://fifteenspatulas.com/2011/06/10/blueberry-meyer-lemon-muffins-with-streusel-crumb-topping/
Many thanks to Joanne of fifteenspatulas.com!

Chocolate Angel Food Muffins

Photo Courtesy of  The Galley Gourmet:

The Galley Gourmet: Chocolate Angel Food Muffins

Chocolate Angel Food Muffins
makes 8 muffins

Ingredients:
1/4 cup plus 1 Tablespoon cake flour
1/4 cup Dutch-processed cocoa powder
1/2 teaspoon espresso powder
3/4 cup granulated sugar, divided
6 large egg whites at room temperature
pinch of kosher salt
3/4 teaspoon cream of tartar
1 teaspoon pure vanilla extract
confectioners' sugar for dusting
mini semi-sweet chocolate chips

Method:
Preheat the oven to 350º F. Line a 12-cup standard muffin pan with 8 muffin liners (four spots will remain empty). Lightly spray the top of the pan with non-stick baking spray.

In a medium bowl, whisk together the flour, cocoa powder, espresso powder, and 1/4 cup plus 2 Tablespoons of the sugar. Set aside.

In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites, salt, cream of tartar, and vanilla on high until soft peaks form. With the mixer still running, gradually add the remaining sugar and beat until the mixture reaches stiff, glossy peaks, about 2-3 minutes. Gently fold the dry ingredients into the beaten egg whites in three additions. Generously fill each muffin liner high with the batter (I like to use 2 scoops from my 2-ounce ice cream scoop for each muffin). Dust the tops of each muffin with confectioners' sugar and sprinkle with several mini-chocolate chips. Bake until the tops are puffed and dry, about 30 minutes. Transfer the muffin pan to a rack and allow the muffins to cool in the pan for 1 hour before removing (This will help the muffin retain its shape). Gently remove the muffins from the pan. Muffins can be stored in an airtight container for 2 days. Enjoy!

- Sent using Google Toolbar"

Many thanks to The Galley Gourmet!

Chocolate Peanut Butter Muffins

Chocolate Peanut Butter Muffins Recipes - Quick Breads Recipes - Chocolate Muffins Recipes

Chocolate Peanut Butter Muffins are a delicious and rich quick bread for breakfast, brunch, and snacks.

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes

Ingredients:

1/2 cup peanut butter
1/3 cup butter, softened
3/4 cup brown sugar
1/4 cup sugar
2 eggs
2 tsp. vanilla
1-3/4 cups flour
1/4 cup cocoa
1-1/2 tsp. baking powder
1/2 tsp. baking soda
2/3 cup milk
1-1/2 cups chocolate chips
2 Tbsp. peanut butter

Preparation:
Preheat the oven to 350 degrees F. Line 12 muffin cups with paper liners and set aside. In large bowl, combine 1/2 cup peanut butter and softened butter and beat well until combined. Add brown sugar and sugar and beat until light and fluffy. Add eggs and vanilla and beat well.

In sifter or sieve, combine flour, cocoa, baking powder, and baking soda. Sift into peanut butter mixture; add milk, and stir until batter is smooth. Fold in 1 cup chocolate chips. Spoon batter into prepared muffin cups.

Bake for 20-25 minutes or until muffins spring back when touched in center. Remove to wire racks to cool.

In small bowl combine 1/2 cup chocolate chips with 2 Tbsp. peanut butter; microwave on medium power for 1 minute, then remove and stir until smooth. Frost muffins. Makes 12 muffins

- Sent using Google Toolbar"

Many thanks about.com!

Another recipe:
http://17andbaking.com/2009/04/10/peanut-butter-and-chocolate-chunk-muffins/

Peanut Butter and Chocolate Chunk Muffins
Source:17 and baking 

Adapted from Baking Bites
Makes 12 standard muffins

2 1/4 cups all purpose flour
2 tsp baking powder
1/2 tsp salt
2/3 cup brown sugar
6 tbsp butter, melted and cooled
1/2 cup peanut butter (I used natural, smooth pb)
2 large eggs
1 cup milk
3/4 cup dark chocolate chunks *
Preheat the oven to 375 degrees and line 12 standard muffin tins.
Whisk together flour, baking powder, salt, and brown sugar in a large bowl. In another bowl, mix the butter, peanut butter, eggs, and milk until smooth. Pour the peanut butter mixture into the flour mixture and stir until just combined. Stir in the chocolate chunks.
Fill each muffin tin to the top to ensure a rounded dome top. Bake 20 minutes or until a tester comes out clean and the tops spring back when lightly tapped. (I just slightly underbaked mine because that’s how I like them.) Cool on a wire rack.
* To make chocolate chunks instead of using chocolate chips, I used a serrated knife to chop up a bar of dark chocolate.


Many thanks 17 and baking!

Rhubarb Muffins with Cardamom Streusel Recipe - CHOW

Photo Courtesy of CHOW

Rhubarb Muffins with Cardamom Streusel Recipe - CHOW

INGREDIENTS
For the streusel:

6 tablespoons all-purpose flour
3 tablespoons granulated sugar
1/2 teaspoon ground cardamom
1/8 teaspoon fine salt
2 tablespoons cold unsalted butter (1/4 stick), cut into small pieces

For the muffins:

1 1/2 cups small-dice rhubarb (about 8 ounces)
3/4 cup granulated sugar
1 1/3 cups all-purpose flour
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon fine salt
1/4 teaspoon ground cardamom
5 tablespoons unsalted butter, melted and cooled
1 large egg
1 teaspoon vanilla extract
3/4 cup plain whole-milk Greek yogurt

INSTRUCTIONS
For the streusel:

Whisk the flour, sugar, cardamom, and salt in a medium bowl until combined. Add the butter and combine with your fingers, rubbing the butter into the flour until mostly incorporated but some small pieces remain. (The streusel is ready when it holds together in large clumps when squeezed—it will still be fairly dry.) Refrigerate until ready to use.


For the muffins:

Heat the oven to 375°F and arrange a rack in the middle. Coat a 12-well muffin pan with butter or line it with paper cupcake liners.
Toss the rhubarb with 1/4 cup of the sugar in a medium bowl and let the mixture sit until the rhubarb releases some juice, about 5 minutes.
Whisk together the flour, baking powder, baking soda, salt, and cardamom in a large bowl until evenly combined. Place the remaining 1/2 cup sugar, butter, egg, vanilla, and yogurt in a separate medium bowl and whisk until smooth. Add the wet ingredients to the dry and mix just until combined, about 25 to 30 strokes. Stir in the reserved rhubarb, about another 10 to 15 strokes. (The mixture will be thick.)
Place a rounded 1/4 cup of batter into each muffin well (the wells will be full) and evenly sprinkle the streusel over top. Bake until a toothpick comes out clean, about 20 to 25 minutes. Place the muffin pan on a wire rack and let the muffins cool for 15 minutes in the pan. Remove the muffins from the pan and serve warm or let cool to room temperature.

- Sent using Google Toolbar"

Many thanks CHOW.com!

Banana Crumb Muffins

Photo Courtesy of   | Sweet Pea's Kitchen

Banana Crumb Muffins | Sweet Pea's Kitchen

Banana Crumb Muffins

Ingredients:

1 1/2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon nutmeg
1 teaspoon cinnamon
3 bananas, mashed
1/2 cup white sugar
1/4 cup brown sugar
1 teaspoon vanilla extract
1 egg, lightly beaten
1/3 cup canola oil
1/3 cup packed brown sugar
2 tablespoons all purpose flour
1 teaspoon ground cinnamon
1 tablespoon butter

Directions:

Preheat oven to 375°. Lightly grease 12 muffin cups or line with muffin papers
In a large bowl, mix together flour, baking soda, baking powder, salt, nutmeg, and cinnamon. In another bowl, beat together bananas, white sugar, brown sugar, vanilla, egg, and oil. Stir the banana mixture into the flour mixture until just moistened. Spoon batter into prepared muffin cups.
In a small bowl, mix together brown sugar, flour, and cinnamon. Cut in butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
Bake in preheated oven for 18-20 minutes or until a toothpick inserted into center of muffin comes out clean.

Source: adapted from allrecipes.com

- Sent using Google Toolbar"

Many thanks SweetPea'sKitchen!

Cinnamon Sugar Doughnut Muffins

Photo Courtesy of  Sweet Pea's Kitchen

Cinnamon Sugar Doughnut Muffins | Sweet Pea's Kitchen

Cinnamon Sugar Doughnut Muffins

Ingredients:

1 3/4 cups all-purpose flour
1 1/2 tsp baking powder
1/2 teaspoon salt
1/2 teaspoon nutmeg
1/4 teaspoon cinnamon
1/3 cup oil (or melted butter)
3/4 cup white sugar
1 egg
3/4 cup milk

For the Coating:

1/2 cup melted butter
3/4 cup white sugar
1 teaspoon cinnamon

Directions:

Preheat oven to 350 degrees F. Line 12 muffin cups with muffin liners or spray with nonstick cooking spray.
In a large bowl whisk together flour, baking powder, salt, nutmeg and cinnamon.
In small bowl whisk together oil, sugar, egg and milk.
Add liquid ingredients to dry ingredients and stir until just combined. Divide batter equally among prepared muffin cups. Bake until muffin tops are a pale golden and springy to the touch, 22 to 24 minutes, rotating halfway through baking time.
While the muffins are baking, combine sugar and cinnamon in a medium-sized bowl. Place melted butter in a small bowl. Once baked, shake muffins out immediately and while hot, dip in melted butter, then roll in sugar and cinnamon.

Yields: 12 muffins

- Sent using Google Toolbar"

Many thanks to SweetPeasKitchen!

Meyer Lemon/Blueberry Muffins

PhotoCourtesy of CHOW

Meyer Lemon/Blueberry Muffins Recipe loghia - CHOW

INGREDIENTS

1 cup butter, room temp
zest of 3-4 medium lemons, preferably Meyer
1 cup sugar
2 eggs
2 t vanilla
4 cups AP flour
4 t baking powder
1 T kosher salt
4 cups blueberries; fresh preferably but frozen would work as well
1 cup milk
2 t coarse sugar for sprinkling

INSTRUCTIONS

Preheat oven to 375. Cream butter with sugar and zest for 3-4 minutes.
Add eggs and vanilla and mix till well combined.
Toss the blueberries with 2/3 cup of flour and sift the remaining flour, baking powder and salt into a large bowl.
Add the flour mixture to the batter a little at a time, alternating with the milk. Fold in the blueberries.
Grease a muffin tin with butter or line with cupcake papers. Distribute batter among muffin holes — in my tin, each cup was filled above the rim with batter. Sprinkle batter with raw sugar. Bake for 23-30 minutes. Check with a toothpick for doneness. If necessary, return pan to oven for a couple of minutes more.
enjoy warm or room temp, possibly reheated with some more butter! everything’s better with butter….

- Sent using Google Toolbar"

Many thanks CHOW!

Recipes: Low-fat blueberry muffins

thestudenthandbook.blogspot.com/

Recipes: Low-fat blueberry muffins - by Jennifer Flood - Helium: "Low-fat Blueberry Muffins

Ingredients:

2 cups all-purpose flour
2 tablespoon baking powder
1 teaspoon baking soda
2 teaspoon cinnamon
3 cups fresh blueberries
2/3 cup sugar
1/2 cup nonfat sour cream
1 cup non-fat milk
2 large eggs
3 teaspoons vanilla

Directions:

1. Set oven to 350 degrees.
2. Spray with no-stick cooking spray or line 12 regular-size muffin tins with paper liners.
3. In a large bowl mix together flour, baking powder, baking soda, salt, and cinnamon.
4. In another bowl beat sugar, egg and vanilla until just blended.
5. Add sugar mixture, sour cream, and milk to the dry ingredients bowl and mix until moistened.
6. Gently stir in the blueberries.
7. Scoop/divide the mixture between the muffin tins.
8. If desired, sprinkle the tops of the muffins with cinnamon and sugar.
9. Bake for 15-20 minutes or until the muffins test done.

- Sent using Google Toolbar"

Many thanks to Helium.com!

Chocolate Covered Marshmallow Muffins

CAFE PEPELA: Muffin / Cupcake

Chocolate Covered Marshmallow and Muffin
Ingredients:
2 cups flour
1 Cup milk
1 Packet baking powder
1 / 2 cup sugar
1 Egg
3 Heaping teaspoon cocoa
1 / 2 teaspoon salt
1 Tsp vanilla extract
1 Egg
85 Grams of fat or melted 1 / 3 cup vegetable oil
1 / 2 cup shredded dark chocolate or chocolate

Read more,just follow the link below and make use of  the translator for English transcript.


http://cafepepela.blogspot.com/search/label/Muffin%2FCupcake

- Sent using Google Toolbar"

Many thanks to Cafe Pepela!

LOVE BUNS by Nigella

Photos Courtesy of Nigella.com

LOVE BUNS | Recipes | Nigella Lawson: Nigella Lawson’s official site for recipes, books and latest news

FOR THE BUNS:

* 125g soft butter
* 125g caster sugar
* 2 eggs
* 125g plain flour
* 1/2 teaspoon bicarbonate of soda
* 2 teaspoons baking powder
* 2 teaspoons real vanilla extract
* 2-3 tablespoons milk

FOR THE TOPPING:

* 2 egg whites
* 4 tablespoons golden syrup
* 100g caster sugar
* 1/4 teaspoon salt
* 1/4 teaspoon cream of tartar
* 1 teaspoon real vanilla extract
* Heart-shaped sprinkles to decorate

Method

1. Take everything you need out of the fridge in time to bring to room temperature - this makes a huge difference to the lightness of the love buns later - and preheat the oven to gas mark 6/200°C.
2. Put all of the ingredients for the buns, except for the milk, into a food processor and blitz until smooth. Pulse while adding the milk down the funnel, to make a smooth dropping consistency.
3. Divide the mixture into a 12-bun muffin tin lined with muffin papers or heart-patterned cases, and bake in the oven for 15-20 minutes. They should have risen and be golden on top; you want a little peak if possible.
4. Let them cool a little in their tin on a rack, and then take them carefully out of the tin to cool in their papers, still on the wire rack.
5. Now for the topping. Here there is a slight dilemma, as you'll make more than you need for the 12 buns, but if you halve the quantities, you won't have quite enough. If you're making these for you and your one true love, then I presume you won't need all 12 of them, in which case you could freeze most of the buns to be iced and eaten at some later date, and halve the topping ingredients to decorate the few you want today.
6. This is a topping that has a kind of meringue base, by which you whisk egg whites over heat until they're stiff and gleaming. Think Mr Whippy. So make a doubleboiler with a bowl that will fit snugly over a saucepan of barely simmering water, and put all of the ingredients for the icing, except for the vanilla and sprinkles, into the bowl. Whisk everything with an electric beater until the icing becomes thick and holds peaks like a meringue. This will take about 5 minutes, so be patient.
7. Take the bowl off the saucepan and on to a cool surface and keep whisking while you add the vanilla. Then keep whisking until the mixture cools a little. You want a proper peaked and whipped covering here, so spoon some icing over each bun, and then dollop another spoonful over in a swirly fashion. Immediately shake over your choice of sprinkles, as the icing will set very quickly. Indeed, these look rather like stage prop buns or the fake ones that some bakeries used to keep in their windows, so plasticky and gleaming are they.

Serves: Makes 12

- Sent using Google Toolbar"

Also try:
http://www.nigella.com/recipes/view/spaghetti-alla-carbonara-127?utm_medium=email&utm_campaign=Nigellas+Valentines+Day+Newsletter&utm_content=Nigellas+Valentines+Day+Newsletter+CID_a56788110ed395df98c7bf084f9281b8&utm_source=Email+marketing+software&utm_term=SPAGHETTI+ALLA+CARBONARA

http://www.nigella.com/recipes/view/white-chocolate-and-passionfruit-mousse-232?utm_medium=email&utm_campaign=Nigellas+Valentines+Day+Newsletter&utm_content=Nigellas+Valentines+Day+Newsletter+CID_a56788110ed395df98c7bf084f9281b8&utm_source=Email+marketing+software&utm_term=WHITE+CHOCOLATE+AND+PASSIONFRUIT+MOUSSE

Many thanks Nigella.com!

Lemon Yogurt Muffins | Macheesmo

Lemon Yogurt Muffins | Macheesmo

Lemon Yogurt Muffins
Makes 12 muffins.

- 2 Cups all-purpose flour
- 2 Tablespoons unsalted butter, melted (plus some for muffin tins)
- 1/4 Cup sugar
- 1 Teaspoon baking powder
- 1/2 Teaspoon baking soda
- 1 1/2 Cups Greek Yogurt
- 1 lemon, zest and juice (1/2 juice for muffins and 1/2 for glaze)
- 1 Egg
- 1/4 Cup milk
- Pinch of salt

Lemon Glaze:
- 2 Cups confectioner’s sugar
- 1/2 lemon, juice only

Helpful Equipment:
- Zester

Many thanks to Macheesmo.com!!!
- Sent using Google Toolbar"

Blueberry MUffins!!!!

Very Blueberry Muffins Recipe - CHOW

Blueberry muffins may be the most commonplace muffins out there, but this tender, moist version is well beyond ordinary. Packed with berries and finished with a sprinkle of sugar for a crunchy, sweet top, these are perfect for breakfast or an afternoon snack.

Game plan: The muffins will last up to 3 days when stored at room temperature in an airtight container.

This recipe was featured as part of our Cooking with Summer Ingredients story.
INGREDIENTS

* 1 3/4 cups all-purpose flour
* 2 teaspoons baking powder
* 3/4 teaspoon fine salt
* 3/4 cup granulated sugar, plus 2 teaspoons for sprinkling
* 8 tablespoons unsalted butter (1 stick), melted
* 1/2 cup heavy cream
* 2 large eggs
* 1 tablespoon vanilla extract
* 2 cups fresh or frozen blueberries

INSTRUCTIONS

1. Heat the oven to 400°F and arrange a rack in the middle. Place cupcake liners in a 12-well muffin pan; alternatively, coat the muffin wells with butter. Set the pan aside.
2. Whisk together flour, baking powder, and salt in a large bowl to break up any lumps and aerate the mixture; set aside.
3. Whisk together 3/4 cup of the sugar, butter, cream, eggs, and vanilla extract in a medium bowl until smooth. Add this and the blueberries to the flour mixture and stir until just evenly mixed (a few lumps will remain), about 30 strokes. (Do not overmix; the batter should be thick, but the ingredients should be evenly incorporated.)
4. Fill the muffin wells completely, and then evenly sprinkle the remaining 2 teaspoons sugar over top. Bake until a toothpick inserted in the center comes out clean, about 20 minutes. Let the muffins cool in the pan on a wire rack for 5 minutes. Remove from the pan and serve.

- Sent using Google Toolbar"

Many thanks to CHOW.com!!!!

MUFFINS!!!!

Citrus–Poppy Seed Muffins Recipe - CHOW

Crunchy poppy seeds and bright citrus zest combine for tangy, fluffy muffins that are a treat any time of day.
INGREDIENTS

* 2 cups all-purpose flour
* 3/4 cup granulated sugar
* 3 tablespoons poppy seeds
* 1 tablespoon lemon zest (from 2 medium lemons)
* 1 tablespoon orange zest (from 1 medium orange)
* 1 teaspoon baking powder
* 1/2 teaspoon fine salt
* 1/2 teaspoon baking soda
* 1 large egg, at room temperature
* 1 large egg yolk, at room temperature
* 8 tablespoons unsalted butter (1 stick), melted
* 3/4 cup whole milk
* 2 tablespoons freshly squeezed orange juice
* 2 tablespoons freshly squeezed lemon juice
* 1/2 teaspoon vanilla extract

INSTRUCTIONS

1. Heat the oven to 350°F and arrange a rack in the middle. Place cupcake liners in a 12-well muffin pan; alternatively, coat the wells with butter. Set the pan aside.
2. Whisk together flour, sugar, poppy seeds, zests, baking powder, salt, and baking soda in a large bowl to aerate and break up any lumps; set aside.
3. Whisk together egg, yolk, and melted butter in a medium bowl until the eggs are broken up. Add milk, juices, and vanilla and whisk to combine. Add wet ingredients to the flour mixture and stir until just evenly combined, about 22 strokes. (Do not overmix; the batter should be thick, but the ingredients should be evenly incorporated.)
4. Fill the muffin wells about two-thirds of the way and bake until a toothpick inserted into the center of the muffins comes out clean, about 20 to 25 minutes. Set the pan on a wire rack and let the muffins cool in the pan for 5 minutes before serving.

- Sent using Google Toolbar"

Many thanks to CHOW.com!!!!