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Cherry Muffins with Crumb Topping

admin — Fri, 24 Jul 2009 21:08:32 +0000

Last weekend I found some tasty cherries in the supermarket, and I decided to buy, because I had read some recipes with cherry in the internet. Then when I arrived at home I was soon searching for one, and I found several, since clafoutis, cakes and muffins. But obviously, as I love muffins, I chose to make them and I can say that they are DELICIOUS, the recipe it’s from here, the muffin is soft, smells great and the crumb topping, perfect. But some here are some tips: I found that they didn’t have enough cherries (I used less than the recipe asks for), so I advise to put all the cherries and in bigger pieces, and don’t put a lot of dough into the muffin cups, because the muffins grow a lot and the topping will fall. But I’m sure that anyhow they will get delicious.

Cherry Muffins with Crumb Topping
(18 muffins)

Ingredients:

Topping:

1 cup all-purpose flour
3 tablespoons light brown sugar
2 tablespoons granulated sugar
1 teaspoon baking powder
Pinch of salt
6 tablespoons unsalted butter, melted

Muffins:

1 – 3/4 cups all-purpose flour
2 – 1/4 teaspoons baking powder
1/2 teaspoon salt
1 cup granulated sugar
2 large eggs
1/2 cup canola oil
3/4 cup whole milk
1 teaspoon pure vanilla extract
1 1/2 cups pitted sweet cherries

Direction:

Preheat the oven to 375°. Line 18 muffin cups with paper or foil liners or spray 2 muffin tins with cooking spray.

Make the topping: In a medium bowl, combine the flour with the brown sugar, granulated sugar, baking powder and salt. Stir in the melted butter, then pinch the mixture until it forms pea-size clumps.

Make the muffins: In a medium bowl, whisk the flour with the baking powder and salt. In a large bowl, combine the sugar, eggs and canola oil and beat with a handheld electric mixer at low speed until combined. Beat in the whole milk and vanilla. Add the flour mixture all at once and beat at low speed until the batter is smooth. Stir in the cherries.

Spoon the batter into 18 of the cups, filling them about three-quarters full. Sprinkle the crumb topping on top of each one and bake for about 30 minutes or until the muffins are golden and a toothpick inserted in the center comes out with a few moist crumbs attached. Let the muffins cool in the pan for 10 minutes before serving.

Carrot Cake with Chocolate Frosting

admin — Sun, 05 Jul 2009 23:57:59 +0000

This cake is amazing, is one of the most common cakes here in Brazil and it’s different from the American and European carrot cake recipes. It’s soft, smells great, the chocolate frosting combines perfectly and the orange color of the cake it’s beautiful. I love this cake, it’s delicious and one of my favorites. I think this is the best recipe that I ever ate, but I made only half of the recipe, so next time I’ll make the whole recipe , because it was too little for my sister and I, we ate everything in one bite. Delicious !!!

Carrot Cake with Chocolate Frosting
(1/2 recipe)

Ingredients:

Cake:

125g (1 – 1/2) chopped carrots
130g (1 cup) all purpose flour
160g (1 cup) sugar
2 eggs
100ml vegetable oil
1/2 tbsp baking powder
one small pinch of salt

Frosting:

2 tbsp sweetened cocoa powder
5 tbsp sugar
1 tbsp butter
1/2 cup of milk

Directions:

Preheat the oven to 180ºC/355ºF. Grease and flour a 30cm round pan. Place all the ingredients in a blender and blend for a couple of minutes until you get a creamy mixture. Pour into the prepared pan and bake for 45-50 minutes or until a skewer comes out clean.

For the icing: mix all the ingredients in a small saucepan and cook over high heat until it boils. Poure it over the cake when is still hot.

Chocolate Muffins

admin — Thu, 02 Jul 2009 22:03:11 +0000

Yup! Another muffin recipe, but now a chocolate one, I said that I am starting to get addict to…haha…When I found this recipe here, at first I found it stranger because of the cornflour, but as they said that the muffins were delicious I decided to give it a chance, and I found that they really are delicious. They are super soft, dark and with that crunchy edge…yummy! I think that in the next time, to be more sinful, I’ll put some chocolate pieces in the dough…oh oh.

Chocolate Muffins
(12 muffins)

Ingredients:

50g cornflour
3 level tbsp cocoa
100g dark soft brown sugar
225ml cold water
75g unsalted butter, cubed
125g dark chocolate, broken small
75ml sunflower oil
2 tsp vanilla extract
2 large eggs
125g caster sugar
125g plain flour
2½ tsp baking powder

Directions:

Heat the oven to 180C/350F. In a large saucepan, put the cornflour, cocoa, brown sugar and cold water. Whisk together over a medium heat until boiling, very thick and smooth. Remove from the heat and beat in the butter and dark chocolate until both have melted and been absorbed. Add the oil, vanilla and one of the eggs – beat until combined. Add the remaining egg and the caster sugar and beat until the mixture is smooth and combined.
In a mixing bowl, measure out the flour and baking powder and stir together. Sift this onto the custard and beat again until the flour is thoroughly combined.
Spoon into 12 paper muffin cases that have been put into a muffin pan and bake for 25 minutes.