Cupcake And Muffin Bakery:

100 Delicious Cupcakes & Muffins Recipes From Savory, Vegetarian To Vegan In One Cookbook

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Useful baking tips

Make your own vanilla sugar

Refine sponge cake

Cake glaze also distribute cake

How to make cake less caloric

Cake transport

Brittle

Yeast dough

Strawberries

Nut filling

Sponge cake

Cake glaze

The perfect heat

Preparing caramel

Gelling sugar

Whipped cream

Chocolate cake / muffins

Baking Powder

Pastry brush

Make your own vanilla cream

The perfect filling

Dairy products:

Cheese:

Meat products:

Vegetarian meat substitutes:

Tuna fish:

Tomatoes:

Vegetables:

Seeds and nuts:

Fruits:

Olives:

The cooking sample

Removing the muffins

Melt Mixing Process

Freeze muffins

All about sugar

Sugar substitute in baking

Vegan Baking

Tips for vegan baking

Cupcakes & Muffins Recipes

Pumpkin and spelt muffins

Apple muffins

Pear muffins

Lemon muffins

Ginger-Banana Muffins

Blueberry muffins

Banana Blueberry Muffins

Raspberry Crumble Muffins

Kiwi muffins with white chocolate

Fruity muffins

Easter muffins with candied fruits

Apricot muffins

Passion Fruit Muffins

Camembert Herb Muffins

Plum Muffins

Pumpkin muffins

Corn Muffins

Hearty muffins

Walnut Muffins

Walnut Date Muffins

Muesli muffins

Fruit and nut muffin

Carrot Muffins

Almond and Carrot Muffins

Parsnip muffins

Hokkaido Muffins

Curcuma muffins with zucchini

Zucchini muffins

Tomato Muffins

Raisin Muffins

Paprika muffins

Vegetable muffins

Polenta muffins

Pea Muffins

Salmon muffins with a cream topping

Leek muffins with prawns

Bacon muffins with goat cheese

Anchovy muffins

Mozzarella muffins

Garlic muffins with parmesan

Cheese and Courgette Muffins

Cheese Muffins

Potato Muffins

Spanish Muffins

English Muffins

Cabanossi Muffins

Goat Cheese Muffins

Chicken Muffins

Mexican muffins

Beet muffins

Pea Muffins

Ricotta Ham Muffins

Paprika muffins

Asparagus Muffins

Cheese-ham muffins

Banana Muffins

Italian muffins

Dutch muffins

Eggplant muffins

Pizza Muffins

Rhubarb Muffins

Bacon muffins

Herb Muffins

Herb Ham Muffins

Herbal Cheese Muffins

Brunch muffins with bacon

Mediterranean Muffins

Lemon Muffins

Peach Muffins

Muffins with maple syrup

Rubli Muffins

Orange-poppy seed muffins

Raisin and cherry muffins

Bran Muffins

Cranberry Muffins

Halloween muffins

Pesto Muffins

Marzipan-Cherry Muffins

Quark Muffins

Stollen muffins

Party Muffins

Halloween muffins

Tiramisu muffins

Coffee-Banana Muffins

Carrot-Zucchini Muffins

Bee sting muffins

Cinnamon and apple muffins

Cinnamon and hazelnut muffins

Espresso Muffins

Chocolate Orange Muffins

Chocolate Walnut Muffins

American Chocolate Muffins

Muffins with chocolate kiss

White chocolate muffins

Mocha muffins

Sugar-free plum muffins

Ricotta Muffins

Vegan chocolate muffins

Vegan Apple Muffins

Muffin with tofu

Spinach and Chickpeas Muffins

Introduction

From hand to mouth, muffins are simply delicious and welcome at any time. Whether for the birth buffet, party buffet, the quick snack for in between. Muffins taste simply great, they can be baked with all imaginable ingredients. Fresh fruits like pears, blueberries are just as suitable as olives, parmesan cheese or asparagus. Fruity or meat-filled muffins are also very popular at any party or at work. Even larger quantities of muffins are quick and easy to prepare. They taste best at any time of day and best of all when they come straight from the oven. The nice thing is, to bake muffins & cupcakes you do not need any special equipment. For muffins you need a 6 or 12 muffin tray or paper cups. There are no limits to your fantasy. For the mini muffins you can also use chocolate moulds. Whether very classical or shaped as an animal, flower or fantasy form, here you can fully develop your creativity. Everything you need for baking should be available in every household. With this Muffin & Cupcake recipe book you are perfectly equipped to conjure up quick and delicious muffins for every occasion. You will be amazed at what ingredients you can use to bake a muffin. I wish you lots of fun and success with this Muffin & Cupcake recipe book.

Useful baking tips

Make your own vanilla sugar

Do not dispose of scraped vanilla beans, but use them for vanilla sugar. Fill sugar into a well-closing glass and put the vanilla beans into it. Leave to stand closed for a few days. The sugar takes on the vanilla flavour.

Refine sponge cake

A simple sponge cake can be turned into a delicious cake in no time at all: Simply

cut the cake in half horizontally, spread the bottom cake layer with mixed apricots or cherry jam, place the top layer on top and spread the cake with whipped cream.

Finally decorate with chocolate shavings.

Cake glaze also distribute cake

To ensure that fruit on fruit bases is evenly covered with cake glaze, the liquid glaze

with a small soup or a sauce ladle from the center spiral over the fruit. Work quickly, as the icing solidifies quickly.

How to make cake less caloric

If you want to watch your figure, replace half the fat with the same amount of cream curd in the dough. This makes the cake lighter.

Cake transport

To prevent cakes or pies from slipping off the plate during transport, you should put some honey under the base. Give.

Brittle

For sprinkling a baking tin you can use fine brittle instead of breadcrumbs. Especially with nut cake, this gives it a plus in aroma.

Yeast dough

A yeast dough will rise safely and well if you give it under a cake cover. There it is well protected from drafts.

Strawberries

If strawberries already have slight damage and are no longer suitable for a cake topping

If you want to use it, you can cut off the spots and dip the strawberries in a liquid chocolate coating. This way they still remain good for cake decoration.

Nut filling

If the nuts for a cake filling are briefly roasted in a coated pan before further processing, they taste even more intense.

Sponge cake

To keep a sponge cake juicy for a long time, you should spread it with lukewarm liquid butter.

Cake glaze

For the perfect icing, take powdered sugar and sieve it so that it becomes fine powder. Stir with so much water or lemon juice until a spreadable mass is formed.

For a bubble-free cake glaze, mix the glaze powder with the sugar before stirring.

The perfect heat

With top and bottom heat, muffins don't get "skewed" and sponge bases stay nice and juicy. Hot air on the other hand is good for cream puffs and cookies. These become crispy already and several trays can be baked at the same time.

Preparing caramel

Heat the sugar until it begins to melt at the edge. Then stir until the sugar

is dissolved and the caramel reaches a golden yellow brown color.

Gelling sugar

Sprinkle two to three spoonfuls of jam sugar on highly juicy fruit cakes before baking,

the juice is bound immediately.

Whipped cream

If you want to whip cream for a cake garnish stiffly, gelling sugar is suitable instead of a cream firming agent. It makes the cream stiffer and sweeter.

Chocolate cake / muffins

The chocolate taste will be more intense if you first dissolve the cocoa powder in a little warm water before mixing it into the dough.

Egg Yolk

If one mixes egg yolk to coat pastries with a pinch of sugar, cakes and

cookie particles a more intense color.

Baking Powder

In order for the leavening agent to be better distributed in the dough, it should always be mixed with the flour first,

before it comes together with the remaining ingredients.

Pastry brush

A baking brush with dark bristles is suitable for coating cakes and pies with sugar icing. If it loses hair, you can easily see it on the light-colored glaze and remove it. A good alternative are also silicone brushes, these do not lose any bristles.

Make your own vanilla cream

Cut open 2 vanilla pods, scrape out the pulp, put aside for the time being. Bring 500 g cream with vanilla beans to the boil, remove from heat and let it stand for 10 minutes. Remove the pods. Whip 3 egg yolks with 125 g sugar, stir in cream and pulp. Ready!

The perfect filling

Muffins can be filled with a lot of filling, which you probably already have in your fridge. Otherwise it can be stored quickly. Leftover meat or cold cuts can quickly be turned into a delicious filling.

Dairy products:

Ricotta, cream cheese, créme fraíche, sour cream, sour cream, yogurt

Cheese:

Grated cheese, e.g. parmesan, emmental, gouda, mozzarella, goat's cheese roll, camembert, mountain cheese, blue cheese and blue cheese. You can also order any

take another cheese.

Meat products:

Cold roast leftovers, salami, bacon, cooked ham, cabanossi, chorizo.

Vegetarian meat substitutes:

Tofu, tempeh, seitan, lopino, veggie sausage.

Tuna fish:

Tuna from the can (drained).

Tomatoes:

Fresh and dried tomatoes in oil. They spice up everything with their wonderful aroma.

Vegetables:

Grated vegetables such as zucchini, carrots, potatoes, pumpkin, beet, asparagus, mushrooms, leaf spinach, chard, peas, corn, peppers, rocket and much more.

Seeds and nuts:

Chopped or ground hazelnuts, walnuts, Brazil nuts, pecans, almonds, sesame seeds, poppy seeds, caraway seeds, flax seeds, pine nuts, sunflower seeds and much more.

Fruits:

Fruits refine with a fresh fruity note: apples, pears, apricots, figs.

Olives:

Green or black, chopped or pureed, they are an excellent filling.

The cooking sample

Bake the pastry according to the recipe instructions and then check that they are cooked. The muffins are ready when a stick is pricked in the middle of a muffin and remains clean when pulled out.

Removing the muffins

The muffins should generally cool down for 5-7 minutes before removing them from the mold. Use a palette knife to carefully remove them from the rim. Use the knife to carefully remove the muffins from the form and then let them cool down completely on a cake rack.

Melt Mixing Process

This method, most commonly used for muffins, produces a dough with lumps. Sift the flour into a large bowl, then stir in the sugar and the remaining dry ingredients and make a depression in the middle. Melt the butter in a small saucepan, then remove the saucepan from the heat and let it cool slightly. Whisk the eggs with the milk in a bowl and pour into the hollow together with the cooled butter to the dry ingredients. Stir with a metal spoon until just a dough is formed, but do not mix too long. The dough should still be lumpy, otherwise the muffins will become tough.

Freeze muffins

Frozen muffins can be kept for up to one month. You can also defrost them individually. Place the muffins in a freezer bag, squeeze out the air, seal and freeze. Defrost at room temperature. Which is also a possibility, that the muffins are wrapped in aluminum foil and heated in the oven at 180 degrees.

All about sugar

It sweetens life and provides energy. Here is a small overview of the most important varieties of the sweet substance made from sugar cane and beet. The "sweet" salt used to be a medicine and remedy, today it is an everyday food. There are different types of sugar depending on the processing method.

•      Beet syrup has an energy value of 265 kcal per 100 g with a sugar content of 62% and contains relatively many minerals (especially iron). It tastes good as a topping for bread, but is also suitable for baking.

•      Refine/white sugar is obtained from sugar beet or cane sugar. Refined sugar is a particularly pure white sugar of very good quality. White sugar on the other hand is the simplest type of sugar.

•      Gelling sugar is used to thicken and preserve jams and jellies. For production, refined sugar is enriched with pectin and citric or tartaric acid.

•      Cane sugar is a preliminary stage of white sugar. It is not as durable as refined sugar, but cane sugar is more aromatic.

•      Hail sugar is a coarse-grained sugar from refined sugar. It is ideal for decorating juicy cakes, cookies and cookies.

•      White or brown candy are coarse sugar crystals of varying sizes. They are obtained from pure sugar solutions by slow crystallization. Brown rock candy is obtained by adding caramelized sugar. Candy is well suited for sweetening teas.

•      Candy sticks are available with white or brown candy. The sticks are used by tea drinkers to sweeten and stir the drink at the same time. Since rock candy dissolves more slowly than sugar, the sweetening can be dosed very well.

Sugar substitute in baking

The trend shows that our household sugar is being replaced, especially in baking. There are alternatives so that we do not have to do without the delicious sins. Maple syrup, agave syrup and honey are unrefined, so they have more vitamins, minerals and secondary plant substances compared to our household sugar. These alternatives are very suitable for baking, as they have a similar sweetening power as our household sugar. The disadvantage is that the dough becomes more liquid. You can easily compensate for this either by reducing all liquid quantities by about 1/5 or by using more baking powder. Xylitol and erythritol are also very suitable for baking. Xylitol is also called birch sugar, it has the same sweetening power and also has about 40% fewer calories than normal household sugar. Erythritol has about 70% of the sweetening power but is completely calorie-free. Stevia is not very suitable for baking, because there are many different manufacturers who mix other substances into it. Therefore the pastry can taste too sweet. With Stevia, you have to try a lot to get the desired taste. Stevia is available in liquid or powder form and is also calorie-free.

Vegan Baking

If you want to bake vegan, you have to switch to alternatives. The conventional milk can be replaced with almond or rice milk. The almond milk is especially suitable for nut and caramel pastries. Rice milk is tasteless and can be used universally. To replace buttermilk, you should add 1/10 of apple vinegar to the vegetable milk. Soy milk is rather not suitable for baking, as the taste is very unique. If you like cream, you can easily replace it with almond, oat, rice or soy cream. Cream cheese, quark and yogurt can be replaced with vegan substitutes. Eggs can easily be replaced with applesauce or bananas. You can replace an egg with ½ crushed and ripe banana. Also 3 tablespoons (75 to 80 grams) of applesauce will do. When using banana, it is recommended to choose a pastry where banana taste matches. If you use apple puree, you should reduce the other liquid ingredients. For muffins the apple sauce substitute is very suitable. Note that applesauce and banana substitute can only replace 3 eggs, otherwise you can taste the egg substitute too much. Butter and gelatine can also be easily replaced. For gelatine you can use vegetable alternatives like agar or pectin. For butter you can also use vegetable margarine. Please note that it does not contain yoghurt or whey.

Tips for vegan baking

When baking vegan food, you should make sure that the dry ingredients such as flour, baking powder, sugar and cocoa are mixed together first before adding vegetable milk and margarine. This is important because otherwise the dough will become very firm, as the baking powder starts working immediately. First mix the liquid and dry ingredients in different containers. Then you can add the dry ingredients to the liquid ingredients.

Cupcakes & Muffins Recipes

Pumpkin and spelt muffins

Ingredients for 12 muffins:

70 g pumpkin seeds

500 g spelt flour

1 pck. dry baking yeast (7 g)

½ tsp salt

1 teaspoon sugar

1 asp. ground ginger

1 Msp. ground cinnamon

375 ml lukewarm buttermilk

Preparation:

1.      Roast pumpkin seeds in a pan without fat for 2-3 minutes. Put them on a plate and let them cool down. Then grind coarsely in a mixer. Preheat the oven to top/bottom heat 200 degrees.

2.      Mix spelt flour, dry baking yeast, salt, sugar, ginger, cinnamon and ground pumpkin seeds in a large mixing bowl. Add buttermilk in portions and knead with the dry ingredients. Knead the dough until it separates from the bowl rim. Remove the dough from the bowl and knead for another 2-3 minutes on a work surface sprinkled with flour.

3.      Place paper cups in the recesses of the muffin pan or grease the hollows. Divide the dough into 12 pieces of equal size, place one piece of dough in each muffin pan and press flat a little. Cover with a kitchen towel and let rest for 20 minutes. Bake in the preheated oven for 25-30 minutes. Let the muffins cool down for 10 minutes in the form, take them out and let them cool down completely.

Apple muffins

Ingredients for 6 large muffins:

Some butter, melted, or oil, for greasing

375 g wheat flour

4 teaspoons baking powder

2 tsp cinnamon, ground

1 tsp nutmeg, ground

3 tablespoons fine sugar

155 g butter

3 tablespoons honey

2 eggs

170 ml milk

3 green apples, peeled and cut into small pieces

1 tsp cinnamon, ground, additional

2 tablespoons fine sugar, additionally

Preparation:

1.      Preheat the oven to 200 degrees. Grease a 6-piece muffin pan. Sift the flour, baking powder, cinnamon, nutmeg and sugar into a large bowl and press a depression in the middle.

2.      Melt butter and honey in a small saucepan at low heat while stirring constantly and stir until smooth. Remove the pot from the stove. Whisk the eggs with milk in a small bowl.

3.      Add the butter-honey mixture, the egg mixture and the apple pieces to the dry ingredients in the bowl at once and mix with a metal spoon until they have combined into a dough. Do not stir the dough too long - it should still have lumps.

4.      Pour the dough into the muffin pan, filling each well to about three quarters. Sprinkle the sugar mixed with cinnamon on top and bake for 20-25 minutes. Allow the muffins to cool for 10 minutes, then remove from the baking tin and allow to cool completely.

Pear muffins

Ingredients for 6 large muffins:

butter, melted, or oil, for greasing

450 g wheat flour

3 teaspoons baking powder

1 tsp cinnamon, ground

½ tsp nutmeg, ground

115 g brown sugar

400 g pears, peeled, seeded and finely chopped

100 g pecans, roasted and chopped (see note)

2 eggs

375 ml milk

2-3 drops of vanilla aroma

125 g butter, melted

6 whole pecan nuts, for garnishing

Some powdered sugar, to dust

Preparation:

1.      Preheat the oven to 210 degrees. Grease a 6-piece muffin pan. Sieve the flour, baking powder, cinnamon and nutmeg into a large bowl, then stir in the sugar, pears and pecans and press a depression in the middle.

2.      Whisk the eggs with milk and vanilla flavoring in a bowl and add to the dry ingredients in the bowl. Add butter and mix until a dough is formed. Do not stir the dough too long - it should still have lumps.

3.      Pour the dough into the muffin pan so that each well is about three quarters full. Press a pecan nut onto each muffin and bake the muffins for about 30 minutes until a stick pierced in the middle of a muffin remains clean when pulled out. Leave the muffins to cool in the form for 5 minutes, then remove and let them cool down. Dust with sieved powdered sugar before serving.

Note: For roasting, spread the nuts on a baking tray and roast at 180 degrees for 5-7 minutes.

Lemon muffins

Ingredients for 12 muffins:

Some butter, melted, or oil, for greasing

300 g wheat flour

3 teaspoons baking powder

125 g fine sugar

2 tablespoons lemon peel, grated

185 ml buttermilk

2- 3 drops of vanilla aroma

2 eggs, slightly whisked

110 g butter, melted

For the flooring:

20 g soft butter

100 g cream cheese

2 tablespoons powdered sugar

1 tablespoon lemon juice

Lemon peel strips, for garnishing

Preparation:

1.      Preheat the oven to 200 degrees. Grease a 12-piece muffin tin. Sift the flour, baking powder and sugar into a large bowl, stir in the lemon zest and make a depression in the middle.

2.      Whisk buttermilk, vanilla flavor and eggs in a small bowl. Add the melted butter and the egg mixture to the dry ingredients in the bowl and mix with a metal spoon until you have a dough.

3.      Spread the dough in the muffin tin so that each trough is filled about three quarters full. Then bake for 10-12 minutes until a stick, which is pricked in the middle of a muffin, remains clean when pulled out. Allow the muffins to cool in the form for 5 minutes, then remove from the form and allow to cool completely.

4.      For the topping, mix butter and cream cheese thoroughly with the electric hand mixer, add powdered sugar and lemon juice and work into a thick creamy mixture. Spread the topping over the completely cooled muffins and garnish with a few strips of lemon zest.

Ginger-Banana Muffins

Ingredients for 12 muffins:

butter, melted, or oil, for greasing

300 g wheat flour

3 teaspoons baking powder

1 teaspoon ginger, ground

115 g brown sugar

75 g candied ginger, finely chopped

60 g butter

2 tablespoons honey

125 ml milk

2 eggs

2 medium ripe bananas, crushed

For the flooring:

125 g soft cream cheese

2 tablespoons powdered sugar

2 tsp lemon peel, finely grated

candied ginger, for garnishing

Preparation:

1.      Preheat the oven to 210 degrees. Grease a 12-piece muffin tin. Sift flour together with baking powder and ground ginger into a large bowl, add brown sugar and candied ginger and press a depression in the middle.

2.      Put butter and honey in a small pot and let it become liquid at low heat while stirring. Then remove the pot from the stove. Whisk the eggs with milk in a bowl.

3.      Add the butter and egg mixture and the bananas to the dry ingredients in the bowl and mix with a metal spoon until you have a dough. Do not stir too long - it should still have lumps. Then put the dough into the muffin pan so that each well is about three quarters full.

4.      Bake for 20 minutes until a stick poked into the middle of a muffin remains clean when pulled out. Allow the muffins to cool for 5 minutes, then remove them from the baking tin and allow them to cool completely before placing them on the muffins.

5.      For the topping, mix the cream cheese with powdered sugar and grated lemon rind until the mixture is loose and creamy. Spread on the muffins and garnish with some slices of candied ginger.

Blueberry muffins

Ingredients for large muffins:

450 g wheat flour

5 teaspoons baking powder

115 g brown sugar

150 g fresh or frozen blueberries (Note)

2 eggs

250 ml milk

2-3 drops of vanilla aroma

125 g butter, melted

Some powdered sugar, to dust

Preparation:

1.      Preheat the oven to 210 degrees. Grease a 6 muffin tin for large muffins with butter/oil. Sieve the flour and baking powder into a large bowl, stir in the sugar and blueberries and press a depression in the middle.

2.      Whisk the eggs with milk and vanilla flavoring in a bowl and add to the dry ingredients in the bowl. Add butter and mix with a metal spoon until a dough is formed. Do not stir the dough too long - it should still have lumps.

3.      Pour the dough into the muffin pan so that each well is about three quarters full. Bake for 30 minutes until a stick poked into the middle of a muffin remains clean when pulled out. Allow the muffins to cool in the form for 5 minutes, then remove and allow to cool completely. Dust generously with sieved powdered sugar before serving.

Note: Do not thaw frozen blueberries before use, otherwise they will discolor the muffin dough.

Banana Blueberry Muffins

Ingredients for 12 muffins:

1 small organic lemon

200 g wheat flour type 1050

5 tablespoons wheat bran

2 teaspoons baking powder

80 g coconut blossom sugar

1 pinch of salt

150 ml milk (1,5 % fat)

1 egg

2 tablespoons rapeseed oil

2 ripe small bananas (125 g each)

175 g blueberries

Some powdered sugar, to dust

Preparation:

1.      Preheat the oven to 200 degrees. Wash the lemon with hot water and grate the peel. Put bran, flour, baking powder, coconut blossom sugar and 1 pinch of salt in a bowl and press a depression in the middle.

2.      In a second bowl, stir oil, egg and milk with a whisk until smooth. Pour the egg mixture into the bowl and knead to a smooth dough. Peel the bananas and mash them with a fork. Stir the banana muse into the dough. Wash and sort the blueberries and mix them into the dough.

3.      Line the muffin tin with paper cups and spread the dough on the troughs. Bake the muffins for about 30 minutes. Check the cooking status with a wooden stick. Let the muffins cool down for 5 minutes in the form, then take them out and let them cool down completely. Dust generously with sieved powdered sugar before serving.

Raspberry Crumble Muffins

Ingredients for 12 muffins:

butter, melted, for greasing

375 g wheat flour

2 ¼ TL Baking powder

115 g brown sugar

150 g fresh or frozen raspberries

2 eggs

250 ml milk

125 g butter, melted

For the crumble:

50 g wheat flour

30 g butter, cooled and diced

2 tablespoons brown sugar

Preparation:

1.      Preheat the oven to 210 degrees. Grease a 12-piece muffin tin with melted butter. Sieve the flour and baking powder into a large bowl, stir in the sugar and raspberries and press a depression in the middle.

2.      Whisk the eggs with milk in a small bowl and pour into the bowl together with the butter to the dry ingredients. Stir with a metal spoon until a dough is formed. Pour the dough into the muffin pan so that each well is about three quarters full.

3.      For the crumbles, put flour, butter and sugar in a small bowl and rub with your fingertips until a crumbly dough is formed. Sprinkle the crumbles over the muffins and carefully press down.

4.      Bake the muffins for 20 minutes. Let the muffins cool down for 5 minutes in the form, then remove them and let them cool down completely.

Kiwi muffins with white chocolate

Ingredients for 12 muffins:

butter, melted for greasing

140 g white chocolate

4 kiwis

250 g flour

1 teaspoon lemon peel untreated

2 teaspoons baking powder

1 egg

75 g sugar

75 ml sunflower oil

250 g natural yoghurt

Flour for dusting

Preparation:

1.      Preheat the oven to 180 degrees top and bottom heat. Grease the recess of a muffin tray. Chop the chocolate into small pieces. Peel and quarter the kiwis and cut them into thin slices.

2.      Mix flour, lemon leavening and baking powder. Mix egg, sugar, oil and yoghurt. Add the flour mixture and stir until all ingredients are moist. Finally mix in the chocolate and the dusted kiwi slices.

3.      Pour the dough into the hollows or paper cups and bake in the preheated oven for 25 minutes. Try the sticks! Leave the muffins to cool in the baking tin for 5 minutes, then remove them and let them cool completely.

Fruity muffins

Ingredients for 12 muffins:

75 g cookie with orange filling (Jaffa Cake)

100 g flour

1 tsp grated orange peel

25 g chocolate lentils

¾ TL Baking powder

¼ TL Soda ash

1 egg

40 g sugar

30 ml vegetable oil

25 ml orange juice

75 g yogurt

For garnishing:

50 g powdered sugar

1 tablespoon orange juice

1 star fruit

6 Physalis each

6 cherries each

Preparation:

1.      Crumble the cookies into small pieces. In a bowl mix flour, cookies, orange peel, chocolate lentils and baking soda well. In a second bowl whisk the eggs. Add oil, sugar, yoghurt, orange juice to the egg mixture and mix well until all dry ingredients are moist.

2.      Grease the recesses of the muffin pan or use paper cups. Fill in the dough and bake for 15-20 minutes at 180 degrees in a preheated oven. Let the muffins cool down for 5 minutes in the form, then remove them and let them cool down completely.

3.      Mix powdered sugar with orange juice. Dip the muffins with the top side into the icing and let them dry.

4.      To garnish, wash and slice the star fruits. Place one starfruit per muffin on top of the muffins and cover the top with cherries and physalis in the middle.

Easter muffins with candied fruits

Ingredients for 24 muffins:

200 g flour

2 teaspoons baking powder

½ TL Soda ash

1 egg

75 g sugar

1 sachet vanilla sugar

50 ml vegetable oil

200 g ready cooked rice pudding

50 g yogurt

150 g raspberries (frozen)

Also

1 mini muffin baking tray with 24 wells

24 mini paper baking cups

To decorate

125 g cream cheese

50 g powdered sugar

1 sachet vanilla sugar

1 tablespoon lemon juice

small sugar Easter eggs

candied fruits in strips

Preparation:

1.      Preheat the oven to 180 degrees. Let the frozen raspberries thaw a little. Mix baking powder, baking soda and flour in a bowl. In a second bowl mix sugar, egg, rice pudding and yoghurt. Mix in the raspberries.

2.      Add the egg mixture to the flour mixture and stir until all dry ingredients are moist.

3.      Place the paper cups in the muffin tray. Pour in the dough and bake for about 15-20 minutes. Let the muffins cool down for 5 minutes in the baking tin, then remove them and let them cool down completely.

4.      To decorate, stir cream cheese, powdered sugar, vanilla sugar and lemon juice in a bowl until smooth. Spread the icing on the muffins. Then decorate the muffins with candied fruits and chocolate lentils.

Apricot muffins

Ingredients for 12 muffins:

butter, melted for greasing

180 g dried apricots, chopped

125 ml orange juice

185 g wheat flour

195 g wholemeal flour

2 teaspoons baking powder

1 1/2 tsp cinnamon, ground

165 g brown sugar

185 ml milk

1 egg

190 g butter, melted

Some powdered sugar, to dust

Preparation:

1.      Preheat the oven to 210 degrees. Grease a 12-piece muffin tin with melted butter. Put the apricots in a small bowl, heat up the orange juice and pour over the apricots, then let both cool down.

2.      Sift wheat flour, wholemeal flour, baking powder and cinnamon into a large bowl and add the pods from the sieve. Stir in sugar and press a hollow in the middle.

3.      Whisk the egg with milk in a bowl and add to the dry ingredients in the bowl together with butter and the apricot mixture. Stir with a metal spoon until a dough is formed. Do not stir too long - the dough should still have lumps.

4.      Pour the dough into the muffin pan so that each well is about three quarters full. Bake for