CHOCOLATE MUFFINS WITH PEANUT BUTTER..

FOR THE MUFFINS
90 g bitter chocolate, chopped001
60 g sweet cream
160 g peanut butter
100 g plain flour
50 g almond flour
3 tbsp. cacao
1 tsp. baking powder
pinch of salt
60 g butter, softened
200 g light brown sugar
2 eggs

FOR THE CARAMEL
70 g sugar
50 g peanuts, roughly chopped

90 g chocolate for icing

1. Preheat the oven to 180 degrees Celsius. Prepare a 12 muffin cake tin.
2. In a hot water bath, melt chocolate, cream and butter, stir to combine. Remove from heat and cool down a bit.
3. In a bowl, mix together flour, almonds, cacao, baking powder and salt. In another bowl, cream the butter with sugar; add eggs, one by one.
4. Add the flour mixture and chocolate. Spoon the mixture into the tin up to 3/4.
5. Bake for 20-25 min, till firm.
6. Leave in the tin to cool a bit, then remove from the tin and leave on the wire rack for an hour.
7. MAKE THE CARAMEL: line the baking tray with a baking paper. In a heavy pot, heat the sugar on low fire; melt for 5 min till syrup gets thick and light golden. Add nuts and heat for other 30 seconds. Pour it out on the baking tray, let it harden up, then break into pieces as big as you like.
8. In a hot water bath, melt chocolate. Remove from heat and cool down a bit. Dip each muffin into the chocolate. Decorate with the caramel.

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P.S. It is a wonderful day to make muffins.. don’t you agree? No reason needed, though I made these for my teacher of Italian as a small birthday gift.. as usual I was running late so had no time to make the caramel.. but various nuts on top were amazing anyway.. yummy… and my beloved peanut butter  finally made me love chocolate muffins..

Enjoy, k.

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STRAWBERRY MUFFINS..

October 18, 2013

STRAWBERRY MUFFINS

FOR THE MUFFINS001
90 g white chocolate
90 ml sweet cream
150 g plain flour
1 tsp. baking powder
1/8 tsp. salt
90 g soft butter
200 g sugar
2 eggs
150 g chopped strawberries

FOR THE ICING
90 g white chocolate
125 g soft butter
1/2 tbsp. milk
150 g icing sugar

strawberries for decoration

1. Preheat the oven to 170 degrees C. Line with muffin papers 12 piece muffin pan.
2. Melt the chocolate with cream in a hot water bath. Take of the heat and cool down a bit.
3. Mix flour, baking powder and salt in a bowl.
4. In another bowl, whip the butter with sugar till light and fluffy, add eggs one by one.
5. Add flour mix and chocolate, mix quickly. Add the strawberries.
6. Fill the dough in the tin. Bake for 25-30 min till firm and golden.
7. Let the muffins rest a bit in the tin, then cool completely on a wire rack before icing.
8. MAKE THE CREAM: Melt the chocolate with cream in a hot water bath. Take of the heat and cool down a bit.
9. Whip the butter light and fluffy, add milk, chocolate, whip some more. Slowly add the sugar and whip till it has completely melted.
10. Ice the muffins, decorate with strawberries.

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P. S.  Well.. my dear friends how were day? :)

Enjoy, k.

recipe from “Kūkas” by M. Neri

LEMON MUFFINS WITH MERINGUE..

September 20, 2013

LEMON MUFFINS WITH MERINGUE..

FOR THE MUFFINSlem muff
225 g plain flour
1 tsp. baking powder
125 g soft butter
200 g sugar
2 eggs
zest of 1 lemon
2 tbsp. lemon juice
125 g buttermilk

FOR THE LEMON CREAM
100 g powdered sugar
60 g butter
finely grated 1 lemon peel and juice
1 big egg + 1 big egg yolk

FOR THE GLAZE
2 egg whites
4 tablespoons sugar

TO MAKE THE MUFFINS
1. Preheat the oven to 170 degrees C. Prepare 12 piece muffin tin.
2. Mix flour and baking powder in a bowl.
3. In another bowl, whip butter with sugar light and fluffy. Mix eggs one by one. Then add lemon zest. Then in turns quickly mix in the flour, the buttermilk and the lemon juice.
4. Spoon the mix into the muffin tin to fill up 3/4.
5. Bake for 30 – 35 min till golden. Remove from the pan and let them rest at least for an hour.

MAKE THE CREAM
6. Place sugar, butter, lemon peel and juice in hot water bath. Mix time to time till butter and sugar have melted.
7. Whip eggs in light foam, pour them through a sieve into the butter mix. Mix time to time till it gets thick and does not get off the spoon. Take of the heat and let it cool down for an hour.

MAKE THE MERINGUE
8. Beat egg whites until frothy; gradually add sugar, continuing to beat until stiff peaks form. Spoon or pipe onto muffins. Blowtorch.

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P. S. Too much work and not enough fun! But maybe they are just for you..

Enjoy, k.

recipe from “Kūkas” by M. Neri

*RHUBARB MUFFINS..

June 6, 2013

RHUBARB MUFFINS..

180 g flourimages
1 tsp. baking powder
1/8 tsp. salt
125 g melted butter
100 g sugar
vanilla
2 big eggs
90 ml milk
150 g rhubarb
powdered sugar for dusting

1. Preheat the oven to 180 degrees C. Line a pan for 12 muffins.

2. Mix flour, baking powder and salt.

3. In another bowl whip eggs and sugar into creamy foam, add melted butter and vanilla. Then slowly mix in the flour and milk. Add rhubarb.

4. Spoon the mix into the muffin cups. Decorate the top with peach slices and raspberries.

5. Bake for 20-25 min till golden brown. Cool down on the wire rack in the pan. Remove from the pan only when completely cool.

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P.S. So I have this job in a cafe, just for fun, baking cakes there and so.. and here I improvised some rhubarb muffins..  I think they are very seasonal.. the rhubarb tart will be following shortly..

Enjoy, K.

MUFFINS WITH RASPBERRY GLAZE..

FOR THE MUFFINSAVENES
120 g butter
225 g plain flour
1.5 tsp. baking powder
3.4 tsp. salt
150 g sugar
2 eggs
125 ml milk

FOR THE GLAZE
150 g powdered sugar
30 g cacao
1/4 tsp. salt
120 g butter
2 tbsp. milk

150 g raspberry jam
12 raspberries

1. Preheat the oven to 180 degrees C. Prepare a 12 portion muffin pan.
2. Mix flour, baking powder and salt in a bowl. Whip up the butter and sugar in another bowl. Add eggs one by one.
3. Slowly add flour mix and milk.
4. Spoon the dough in the muffin pan. Bake for 20-25 min till golden brown.
5. Let them rest in the tin for a while, then remove and let them cool down completely.
6. Make the glaze: mix cacao, salt and powdered sugar. Whip the butter light and creamy then slowly add powdered sugar mix, add milk.
7. With a sharp knife cut out a cone on the middle of each muffin. Fill the gap with the raspberry jam. Top it with a “cap” from the cut out cones.
8. Glaze the muffins and top with a raspberry.

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P.S. Hey, friends.. It has been a week since I haven’ t baked anything.. busy.. but these muffins were ones that I made last.. they were super delicious.. and I will definitely make them again..

Enjoy, K.

recipe from “Kūkas” by M. Neri

COCONUT MUFFINS..

March 17, 2013

COCONUT MUFFINS..

FOR THE MUFFINS001 copy
225 g flour
1 tsp. baking powder
175 g butter
200 sugar
125 ml coconut milk
4 egg whites
75 g shredded coconut

FOR THE ICING
150 g powdered sugar
25 g shredded coconut
2 tbsp. melted butter
1 tbsp. hot water

shredded coconut for decorating

1. Preheat the oven to 180 degrees C. Prepare a muffin pan.

2. Mix flour, baking powder and salt in a bowl.

3. In an another bowl whisk the butter and all but 2 tbsp. of sugar till light and creamy.

4. Mix in the flour mix and coconut milk in turns. Mix well.

5. Whisk the egg whites till stiff, then slowly add the rest of the sugar. Don’t overwork it!

6. Fold in the whites into the dough. Add the shredded coconut.

7. Fill in the muffin pan. Bake for 20 – 25 min till risen and golden.

8. Let the muffins rest for at least 1h.

9. Make the glaze: whip the powdered sugar, coconut, butter and water into a thick icing. Ice the muffins, sprinkle with shredded coconut. Serve when the glaze has hardened.

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P.S. So, I had my brothers for Sunday lunch, and this was the dessert. In the pic above the original icing.  But as I had some leftover butter cream in my fringe, I could not resist to make some cup cake roses. :)

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Enjoy, K.

recipe from “Kūkas” by M. Neri

BLUEBERRY AND LEMON MUFFINS..

100 g unsalted butter , melted and cooled001 copy
125 g icing sugar , plus extra for dusting
25 g plain flour
85 g ground almonds
3 egg whites
1 lemon , grated rind only
85 g blueberries

1. Preheat the oven 180 degrees C. Generously butter six non-stick muffin tins. Melt the butter and set aside to cool.

2. Sift the icing sugar and flour into a bowl. Add the almonds and mix everything between your fingers.

3. Whisk the egg whites in another bowl until they form a light, floppy foam. Make a well in the centre of the dry ingredients, tip in the egg whites and lemon rind, then lightly stir in the butter to form a soft batter.

4. Divide the batter among the tins, a large serving spoon is perfect for this job. Sprinkle a handful of blueberries over each cake and bake for 15-20 minutes until just firm to the touch and golden brown.

5. Cool in the tins for 5 minutes, then turn out and cool on a wire rack. To serve, dust lightly with icing sugar.

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P.S. One sunny afternoon, Kerija had nothing to do, so she decided to make muffins.. this is what cake out of the oven.. delish..

Enjoy, k.

recipe from GoodFood 101 Cakes&Bakes