FOR THE LOVE OF COOKING.....Me perdi neste site com tantas receitas maravilhosas! Vou testar todas! Espero que consiga adaptar os ingredientes...aí vão algums receitas de muffins:
Brown Sugar and Banana Muffins with Pecans:
Adapted recipe and photos by For the Love of Cooking.net
Original recipe from Southern Living ~ April 2006
- 1/2 cup of butter, softened
- 1 cup firmly packed brown sugar
- 2 large eggs
- 1 cup mashed ripe bananas (2 large)
- 1 tsp cinnamon
- 1/4 cup buttermilk
- 1 tsp vanilla extract
- 1 1/4 cups of flour
- 1 cup of whole wheat flour
- 3/4 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup toasted pecans, chopped*
Preheat the oven to 350 degrees and coat a muffin tray with cooking spray.
Beat the butter at medium speed with a mixer until creamy. Slowly add the brown sugar, beating until light and fluffy. Add the eggs, one at a time, beating just until blended after each one.
In a separate bowl, stir together the mashed bananas, cinnamon, buttermilk, and vanilla. Mix the flour, baking soda, baking powder, and salt in another bowl; add to the butter mixture alternately with the banana mixture, beginning and ending with the flour mixture. Beat on low speed just until blended after each addition. Do not over-beat. Spoon the batter into the prepared muffin tray, filling two thirds full. Sprinkle the pecans over each muffin evenly.
Bake for 20-25 minutes or until a tester inserted in the middle of a muffin comes out clean. Remove from pans immediately, and cool on wire racks. Serve slathered in butter if desired. Enjoy.
Blueberry - Yogurt Muffins:
Recipe and photo by For the Love of Cooking.net
Original recipe from "The complete Cooking Light Cookbook"
- 2 cups flour
- 1/3 cup sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1/4 cup freshly squeezed orange juice
- 2 tbsp vegetable oil
- 1 tsp vanilla extract
- 1 cup of vanilla low fat yogurt
- 1 large egg, lightly beaten
- 1 1/2 cups fresh or frozen blueberries (divided)
- 1 tbsp sugar
Preheat the oven to 400 degrees. Lightly spoon 2 cups of flour into a dry measuring cup; level with a knife. Combine flour, 1/3 cup of sugar, baking powder, baking soda, and salt in a large bowl; make a well in center of mixture. In a separate bowl, combine orange juice, oil, vanilla, yogurt and egg; add to dry ingredients, stirring just until moist. Gently fold in 1 cup of blueberries
Spoon batter into a muffin tray that has been coated with cooking spray. Divide the remaining 1/2 cup of blueberries between the muffins; sprinkle 1 tablespoon of sugar evenly over the muffins.
Bake for 17-19 minutes or until tester inserted in center comes out clean. Remove muffins from the pan immediately and place on a wire rack to cool. Slather with butter and enjoy.
Banana, Coconut and Walnut Muffins
- 1 3/4 cup flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tsp baking soda
- 1/2 cup sugar
- 1/4 cup brown sugar
- 1 egg
- 1/2 cup of vegetable oil
- 1/2 cup of vanilla yogurt (I used low fat)
- 1 tsp vanilla extract
- 2 large, very ripe bananas
- 1 cup shredded coconut
- 1/2 cup of walnuts, crushed a bit
Preheat the oven to 350 degrees. Coat a muffin tray with cooking spray. In a large bowl, mix the flour, baking powder, salt, baking soda, white sugar and brown sugar until well combined. In another bowl, mix the egg, oil, yogurt, vanilla and mushed bananas until mixed thoroughly. Slowly combine the dry ingredients into the wet ingredients without over mixing. Add the coconut and walnuts then fold them into the batter. Bake for 20-22 minutes or until golden brown and a tester inserted into the muffin comes out clean. Cool on a rack then serve with butter. Enjoy!
Mix the oatmeal with the boiling water, stir and cover. Mix the remaining ingredients then stir in the oatmeal mixture. Grease and flour a 9x9 pan. Pour batter into pan and bake at 350 for 23-25 minutes.
Combine all ingredients and mix thoroughly. Carefully spread frosting over the top of the cake. 
