Graham - My Moms Muffin: Easy Homemade Sweet and Savory Muffin recipes

(c) 2016 All right reserved

Julia M. Graham

N o part of this book may be reproduced or transmitted in any form or any manner, electronic or mechanical, including photocopying, recording or by any information storage and retrieval system, without permission in writing from the author.

M uffins are famous for being served with tea and coffee in the morning or in the afternoon. Muffins can also contain unique fillings. No wonder the number of muffin fans is growing fast.

Muffins came to the Brits courtesy of travelers who brought this cake as a snack during their travels in Europe. Muffins were primarily French, with names like Muffin Chocolate Ganache and Chocolate Petite. Keep in mind that the materials used to make muffins are relatively costly, so you wont want to fail when making them.

To make the perfect muffin, learn how to sift together the flour and baking powder correctly and put the dough into the muffin mold by using a scoop. Bake for 20-25 minutes, then lift and keep it in the baking pan for 5 minutes, or chill on the wire cooling cake before serving it. The process will take a few hours.

Lately the muffin has more varied and diverse flavors. To interesting flavors, use such fillings as caramel sauce, yoghurt, smoked bacon, and onion, topped with chocolate ganache, fruit sauces, or crushed blueberries.

This book consists of recipes with easy-to-follow steps and features a variety of tips to create a delicious muffin.

Enjoys

• piece banana, mashed
• 1 egg
• 20 grams granulated sugar
• 40 grams butter, melted
• 50 milliliters caramel sauce
• 100 grams flour
• teaspoon baking powder

C aramel Sauce:

• 200 grams granulated sugar
• 2 tablespoons water
• 200 milliliters cream
• teaspoon fine salt

1. Preheat the oven to 170C. Put paper liners into the bases of 8 muffin molds with a size of 5 x 3.5 centimeters.

2. Sift the flour and baking powder together. Set aside.

3. Beat eggs until soft. Add granulated sugar and beat again until thickened. Pour the melted butter and caramel sauce. Stir until mixed well. Add bananas and flour. Mix until blended.

4. Put the dough into the mold. Bake in a preheated oven for about 20 minutes. Serve with caramel sauce on top of it.

5. Caramel Sauce: Over low heat, mix granulated sugar and water in a pan. After sugar is melted, stir and remove from the heat. In another bowl, mix well cream and salt. Heat the pan until bubbles arise. Remove from heat and combine with sugar mixture, stirring until mixed well. Use as needed. The rest can be kept in the refrigerator.

• 150 grams all-purpose flour
• 1 teaspoons baking powder
• 20 grams oatmeal
• teaspoon fine salt
• 110 grams granulated sugar
• 2 eggs
• 110 milliliters yoghurt
• 60 milliliters vegetable oil
• 120 grams mixed frozen berries

. Preheat the oven to 200C. Put paper liners into the bases of 12 muffin molds with a size of 5 centimeters.

2. Sift the flour and baking powder. Add oatmeal, salt, and sugar. Stir until mixed well.

3. Mix eggs, yoghurt, and vegetable oil. Mix it with the flour mixture. Add berries and mix well.

4. Put the batter into the muffin mold. Bake for about 25 minutes. Lift and let sit in baking pan for about 5 minutes before turning over and removing from the mold.

• 150 grams all-purpose flour
• 1 teaspoon baking powder
• 65 grams butter
• 125 grams cream cheese
• 150 grams granulated sugar
• 2 eggs
• teaspoon vanilla extract
• teaspoon fine salt
• 150 grams fresh strawberries, sliced small

C heesecake Cream:

• 50 grams cream cheese
• 50 grams caster sugar
• 120 milliliters heavy cream
• teaspoon vanilla extract

Garnish:

• Fresh strawberry slices

1. Preheat the oven to 180C. Place paper liners into the bases of the muffin molds.

2. Sift the flour and baking powder. Set aside.

3. Put all ingredients for the cream cheesecake into a bowl. Mix until it expands. Put it in the refrigerator.

4. Put butter, cream cheese, and granulated sugar in a bowl. Whisk until well blended. Add the eggs one by one while continuing to tumble. Pour the vanilla extract, flour, and salt.

5. Add the strawberry slices to the batter, stirring until blended.

6. Pour the batter into the muffin mold. Bake for about 30 minutes until cooked. Remove from the oven and let cool.

7. Put cheesecake cream over the top of the muffin. Garnish it with strawberry slices. Serve immediately.

• 180 grams all-purpose flour
• 1 teaspoon baking powder
• tablespoon granulated sugar
• teaspoon fine salt
• 50 milliliters vegetable oil
• 1 egg
• 100 milliliters sour cream
• 50 milliliters fresh milk
• 50 grams smoked bacon, sliced small
• 40 grams cheddar cheese, diced
• 25 grams grated cheddar cheese, for sprinkling
• 3 shallots, finely sliced

. Preheat the oven to 180C. Place paper liners into the bases of the muffin molds.

2. Sift the flour and baking powder. Add granulated sugar and salt. Stir until blended.

3. Beat eggs, vegetable oil, sour cream, and milk. Combine with the flour mixture. Add some smoked bacon, cheese, and slices of onions. Mix until well blended.

4. Put the batter into the muffin mold. Sprinkle with grated cheese. Bake for about 20 minutes until cooked. Remove from the oven and allow to cool before serving.

G anache Muffins Mixture:

• 65 milliliters cream
• 35 grams dark cooking chocolate, chopped

Muffins:

• 210 grams plain flour
• 5 grams baking powder
• teaspoon fine salt
• 100 grams unsalted butter
• 70 grams sugar
• 1 eggs
• teaspoon vanilla extract
• 100 grams ganache
• 40 grams chocolate chips
• 70 milliliters fresh milk

Ganache for the Sauce:

• 50 milliliters cream
• 50 grams dark cooking chocolate, chopped

1. Muffin Ganache: Heat the cream until boiling. Stir in the chocolate until it becomes a soft dough. Remove from the heat and set aside until cool.

2. Muffins: Preheat the oven to 180C. Place paper liners into the bases of 8 muffin molds with a size of 6 centimeters.

3. Sift the flour and baking powder. Combine the salt. Mix well.

4. Beat the butter and granulated sugar until mixed well. Add the eggs one at a time while continuing to tumble. Add the vanilla extract.