Pizza Muffins

Pizza Muffins We all loved the Pizza Muffins recipe makes beautiful moist budget friendly muffins.

Ingredients:

For about 12 pieces

250 g flour

2 teaspoons baking powder

1 / 2 tsp baking soda

1 / 2 tsp salt

150 g mozzarella

1 diced green bell pepper

40 g grated hard cheese such as Parmesan

1 egg, 60 ml oil

150 g yogurt

100 g crushed tomatoes

1 clove garlic,

1 onion

24 paper muffin tins

Method - Pizza Muffins

1 Preheat oven to 175 ° C. Mix flour with baking powder, baking soda and salt. Mozzarella into small cubes. Mozzarella, peppers and cheese mix in the flour.

2 In another bowl mix the egg with oil and yogurt, stir in tomatoes.

3 Peel the garlic and onion, garlic press and the onion, finely chopped to add. Stir in flour mixture, until all ingredients are moist.

4 The set 2 muffin tins and put together on a tray. Spoon batter fill with up to 1 cm below the rim and bake for 20 minutes. The muffins to cool and garnish as desired and serve.

Preparation time: 50 minutes

Per piece about 179 kJ kcal/752

9 g E, 8 g fat, 18 g KH

Stracciatella Muffins

Stracciatella Muffins I loved these muffin that were delicious. nice and very eleegant, Super easy and soooo tasty when warm! Used half a cup of sugar, 1/4cup oil and 3/4 cup yoghurt. Will make again soon.

Ingredients:

For about 12 pieces

200 g cream

125 g sugar

1 package vanilla sugar

3 eggs

225 g flour

2 teaspoons baking powder

3 tablespoons chocolate hazelnut cream

250 g cream

75-100 g chocolate chips

24 paper muffin tins

Method - Stracciatella Muffins

1 Preheat oven to 175 ° C. Whip cream until stiff half, sugar and vanilla sugar Stir.

2 Separate eggs and beat egg yolks with the cream. Flour and baking powder and add. Beat egg whites until stiff, fold in

and stir in chocolate hazelnut cream.

3 The two share two muffin tins with each other and put on a tray. Spoons of paste fill with up to 1 cm below the rim and bake for 20 minutes.

4 The cooled muffins in half. Whip the cream with chocolate chips mix and muffins fill it.

Preparation time: 20 minutes (plus baking time)

Per piece about 297 kJ kcal/1246

6 g protein, 17 g fat, 31 g KH

Raspberry Muffins

Raspberry Muffins I really like these muffins, they were nice and moist, and fab that they are low fat. I think I will try with some wholemeal flour next time with Raspberry Muffins.

Ingredients:

For about 12 pieces

100 g butter

125 g sugar

1 package vanilla sugar

2 eggs

50 g chocolate

200 g flour

1 teaspoon baking powder

500 g raspberries (TK)

75 g icing sugar

colorful chocolate beans

24 paper muffin tins

Method - Raspberry Muffins

1 Preheat oven to 175 ° C. Butter, Sugar and vanilla sugar until fluffy.

2 Stir Stir in eggs one by one. Chop the chocolate. 12 raspberries aside. Flour, baking powder, raspberries and chopped chocolate mix and fold.

3 The two share two muffin tins with each other and put on a tray. Dough to about 1 cm below the rim into fill and bake for 20 minutes. The muffins to cool.

4 Mix powdered sugar 3 with water, Brush muffins with it. Garnish with raspberries and chocolate chips.

Preparation time: 20 minutes (plus baking time)

Per piece about 249 kJ kcal/1046

4 g protein, 10 g fat, 34 g KH

Chocolate cherry candy cups

Chocolate cherry candy cups is an recipe muffins, well known from European country recipe.

Inredients:

CANDY CUPS

1½ cups nondairy chocolate chips

CHOCOLATE-CHERRY MOUSSE FILLING

¾ cup nondairy chocolate chips

1 cup soy cream cheese

½ cup powdered sugar

2 tablespoons cherry liqueur

or rum

1 teaspoon vanilla extract

½ cup fresh or thawed frozen

pitted dark sweet cherries

Method - Chocolate cherry candy cups

To make the candy cups, line a baking sheet with parchment paper or a silicone pad and have ready 16 mini-muffin cup liners.

Melt the chocolate chips in a double boiler over gently simmering water. Alternatively, place them in a microwave-safe bowl and microwave at medium power for 1 minute.

Stir. Microwave for 25 seconds longer and stir until smooth. If necessary, microwave for an additional 25 seconds.

Spoon 1½ teaspoons of the melted chocolate into each mini-muffin cup liner. Use a pastry brush or small spoon to coat a thick, even layer of melted chocolate on the inside of each cup. Make sure that the sides of the cups are coated thickly, as these tend to be the most delicate.

Place the cups upside down on the prepared baking sheet and allow the chocolate to firm up at room temperature for at least 2 hours.

Make sure the chocolate is totally set. Peel the liners off very carefully and set aside.

To make the mousse, melt the chocolate chips in a double boiler over gently simmering water.

Alternatively, place them in a microwave-safe bowl and microwave at medium power for 1 minute.

Stir. Microwave for 25 seconds longer and stir until smooth. If necessary, microwave for an additional 25 seconds. Yield: 16 candy Cups

Combine the chocolate, soy cream cheese, sugar, liqueur, and vanilla extract in a food processor or blender and process until smooth.

Add the cherries and process just until they are coarsely chopped. If you prefer larger pieces of cherries, chop them by hand and stir them into the chocolate mixture.

Spoon a heaping tablespoon of the mousse into each of the chocolate cups or pipe it in using a pastry bag.

Store the filled cups loosely covered in the refrigerator.

Fancy cream cupcakes

Fancy cream cupcakes these cute, tender cupcakes are creamy and not too sweet. They look fancy but are quick to fix. From Merrilee Chambers of Haines Junction Yukon.

Ingredients:

1/2 cup shortening

1-1/2 cups sugar

4 egg whites

1 teaspoon vanilla extract

2 cups all-purpose flour

3-1/2 teaspoons baking powder

1 teaspoon salt

1 cup milk

1 cup heavy whipping cream

2 tablespoons confectioners’ sugar

4 to 5 drops red food coloring, optional

1/4 teaspoon almond extract

Method - Fancy cream cupcakes

In a bowl, cream shortening and sugar until light and fluffy. Add egg whites, one at a time, beating well after each addition.

Beat in vanilla. Combine flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition.

Fill paper or foil-lined muffin cups two-thirds full. Bake at 350° for 15-20 minutes or until a toothpick comes out clean.

Cool for 10 minutes before removing to wire racks to cool completely.

For filling, beat cream in a chilled bowl until it begins to thicken. Gradually beat in confectioners’ sugar and food coloring if desired until stiff peaks form. Beat in extract.

Cut a 1-in. cone shape from the center of each cupcake; set cone aside. Fill indentation with filling.

Cut each cone in half from top to bottom; place two halves on filling for butterfly wings. If desired, pipe a thin strip of filling between wings for butterfly body. Yield: 22 cupcakes.

Chocolate chippers

Chocolate chippers incredibly indulgent, chocolaty cookies are best served warm and chewy, soon after they come out of the oven. Don’t let them sit around for long!

Ingredients:
2 cups all-purpose flour½ teaspoon baking soda
¼ teaspoon salt
1 cup vegan butter substitute,
slightly softened but not at
room temperature¾ cup brown sugar
⅓ cup granulated sugar
⅓ cup plus 1 tablespoon applesauce
2 tablespoons nondairy milk
1 teaspoon vanilla extract
1 teaspoon almond extractor additional vanilla extract
1 to 1¼ cups nondairy
chocolate chips
1 cup chopped nuts of choice (optional)

Method - Chocolate chippers
Preheat the oven to 350 degrees F and oil 3 baking sheets. Combine the flour, baking soda, and salt in a bowl. In a separate large bowl, combine the vegan butter substitute, brown sugar, and granulated sugar and beat with a wooden spoon until fluffy.

Beat in the applesauce, nondairy milk, and extracts.

Add the flour mixture and stir to combine. Stir in the chocolate chips and optional nuts.
If the dough is very soft, refrigerate it for about 20 minutes.

Form the dough into 1½-inch balls and arrange them on the prepared baking sheets about 3 inches apart. Bake for about 16 minutes, or until the cookies just begin to lightly brown.

Cool on racks. Store in a sealed container.

Very berry corn muffins

Very berry corn muffins from the basic chocolate chip cookie to the more complex flavors of a sandwich cookie, I’m sure you will enjoy this collection. And if you don’t tell anyone, no one will guess they are vegan!

Ingredients:

1¼ cup all-purpose flour

¾ cup yellow cornmeal

⅓ cup granulated sugar

2 teaspoons baking powder

½ teaspoons baking soda

¼ teaspoon salt

1 cup soymilk

⅓ cup canola oil

1 tablespoon grated orange peel (or peel from 1 orange)

¾ to 1 cup fresh, frozen,

or dried mixed berries or blueberries

Method - Very berry corn muffins

Preheat the oven to 400 degrees and oil a standard 12-cup muffin pan or line it with paper liners. Combine the flour, cornmeal, sugar, baking powder,

baking soda, and salt in a large bowl. Add the soymilk, canola oil, and orange peel and stir to combine. Fold in the berries.

Spoon the batter evenly into the prepared muffin cups.

Bake for 18 to 20 minutes, or until the tops are lightly browned and a toothpick inserted in the center of a muffin comes out clean.

Cool on racks. Store in a sealed container at room temperature.

lemon poppy zing cake

Lemon poppy zing cake is very rich and creamy; no one would guess that it doesn’t contain dairy cream cheese. Another welcome aspect of this cake is that you can mix all the ingredients in one bowl.

Ingredients:

LEMON-POPPY ZING CAKE

1½ cups all-purpose flour

3 tablespoons poppy seeds

1 teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

1 cup granulated sugar

⅓ cup vegan butter substitute,

at room temperature

1 cup soymilk

2 tablespoons candied lemon peel (optional)

1½ to 2 tablespoons finely

grated lemon peel

1 tablespoon lemon juice

1 teaspoon white vinegar

1 teaspoon lemon extract

LEMON GLAZE

2 tablespoons granulated sugar

2 tablespoons lemon juice

1 teaspoon finely grated

lemon peel

Method - Lemon poppy zing cake

To make the cake, preheat the oven to 350 degrees F and oil a 9-inch loaf pan. Combine the flour, poppy seeds, baking powder, baking soda, and salt in a bowl. In a separate large bowl, combine the sugar and vegan butter substitute and beat with an electric mixer until smooth.

Stir in the soymilk, optional candied lemon peel, grated lemon peel, lemon juice, vinegar, and lemon extract with a wooden spoon.

Add the flour mixture and stir until just combined.

Pour into the prepared loaf pan and bake for about 45 minutes, or until the center bounces back when lightly pressed with a finger and a toothpick inserted into the center

Lemon-Poppy Zing Muffins: Oil and flour 12 standard muffin cups or use paper liners.

Pour the cake batter evenly into the prepared cups and bake for 20 to 22 minutes, or until a toothpick inserted into the center comes out clean.

Cool and glaze. comes out clean. Cool on a rack.

To make the glaze, combine the sugar and lemon juice in a microwave-safe bowl and microwave at medium power for 45 seconds. Alternatively, heat the sugar and lemon juice in a small saucepan on low heat and stir until the sugar is dissolved.

Stir in the lemon peel. Remove the cooled cake from the pan and drizzle the glaze over it. Store covered at room temperature or in the refrigerator (for longer storage).

pumpkin chocolate chip muffins

pumpkin chocolate chip muffins It was imperative for me to create a fluffy, tasty muffin that didn’t have the grease of the typical store-bought corn muffins. For an extra treat, I spread these with coconut oil. Sunday mornings just aren’t complete in my house without a batch of these quick-and-easy muffins with a berry twist.

Ingredients:

YIELD: 12 MUFFINS

1 cup all-purpose flour

1 teaspoon baking powder

1 teaspoon ground cinnamon

½ teaspoon baking soda

1 can (16 ounces) pumpkin

1 cup granulated sugar

½ cup canola oil

⅓ cup soymilk

¾ cup nondairy chocolate chips

½ cup chopped walnuts (optional)

Method - pumpkin chocolate chip muffins

Preheat the oven to 350 degrees F and oil a standard 12-cup muffin pan or line it with paper liners.

Combine the flour, baking powder, cinnamon, and baking soda in a large bowl. Add the pumpkin, sugar, oil, and soymilk and stir until just combined.

Gently stir in the chocolate chips and optional walnuts.

Spoon evenly into the prepared muffin cups. Bake for 2 5 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

lemon berry tart

lemon berry tart Spicy and heartier than traditional pumpkin pie, lemon berry tart is easy to make and a real crowd pleaser during the holidays.

Ingredients:

YIELD: 8 SERVINGS

CRUST

1 Graham Cracker Crust

prepared in a 9-inch tart or pie pan

LEMON FILLING

¼ cup cornstarch

2 cups vanilla soymilk cup granulated sugar

¼ cup plus 2 tablespoons

lemon juice

1½ tablespoons finely grated

lemon peel

1½ teaspoons lemon extract

1 teaspoon vanilla extract

GARNISH

2 to 3 cups sliced

strawberries, raspberries,

and/or blackberries

Method - Lemon berry tart

To make the filling, combine the cornstarch with 3 to 4 table spoons of the soymilk in a medium saucepan and whisk until there are no lumps.

Place on medium heat and whisk in the remainder of the soymilk and all of the sugar. Cook, whisking often, for about 7 minutes, or until the mixture thickens but does not boil. Whisk vigorously as it thickens so that the mixture is smooth.

Remove from heat and pour into a medium bowl. Immediately whisk in the lemon juice, lemon peel, and extracts. Whisk rapidly until the mixture is smooth with no lumps.

Pour into the cooled crust. Cool, cover loosely, and refrigerate for 3 to 5 hours before serving.

To garnish, top with the strawberries arranged in a spiral just before serving. Store leftovers loosely covered in the refrigerator.

Coconut heaven cake with coconut buttercream frosting

Coconut heaven cake with coconut buttercream frosting is a lemon lover’s must-eat treat! The loaf cake is rich, moist, and refreshing and will surprise you with its tanginess.

Ingredients:

COCONUT CAKE

2½ cups all-purpose flour

2 teaspoons baking powder

½ teaspoon baking soda

2 cups powdered sugar

½ cup vegan butter substitute,

at room temperature

1¾ cups soymilk

2 tablespoons lemon juice

2 tablespoons coconut extract

1 teaspoon vanilla extract

1 teaspoon white vinegar

½ cup shredded dried coconut

(unsweetened or sweetened; if using unsweetened, odd 2 tablespoons powdered sugar)

COCONUT BUTTERCREAM FROSTING

4 cups powdered sugar

1⅓ cups vegan butter

substitute, slightly softened

but not at room temperature

2 ½teaspoons coconut extract

GARNISH

½ cup shredded dried coconut (sweetened or unsweetened)

Method - Coconut heaven cake with coconut buttercream frosting

To make the cake, preheat the oven to 350 degrees F and oil and flour two 8-inch round cake pans.

Combine the flour, baking powder, and baking soda in a bowl. In a separate large bowl, combine the sugar and vegan butter substitute and beat with an electric mixer until smooth.

Stir in the soymilk, lemon juice, extracts, and vinegar with a wooden spoon. Add the flour mixture and stir until just combined. Fold in the coconut.

Pour evenly into the prepared pans and bake for about 30 minutes, or until a toothpick inserted into the center comes out clean. Cool on racks.

To make the frosting, combine the sugar, vegan butter substitute, and coconut extract in a food processor and process until fluffy. Alternatively, beat with an electric mixer until fluffy. Refrigerate until ready to use.

To assemble, remove the cooled cakes from the pans and spread about one-third of the frosting over 1 of the cakes.

Place the other cake on top and frost the top and sides with the remaining frosting. Garnish with the coconut.

Store the assembled cake uncovered in the refrigerator and bring to room temperature before serving. Leftovers should be covered and stored in the refrigerator.

blueberry lemon scones

blueberry lemon scones To make the glaze, combine the lemon juice and sugar in a glass bowl and microwave at medium power for 20 seconds. Stir until the sugar dissolves. Brush the glaze over the scones with a pastry brush just before serving.

Ingredients:

BLUEBERRYLEMON SCONES

½ cup vegan butter substitute,

slightly softened but not at

room temperature

⅓ cup granulated sugar

⅓ cup soymilk

3 tablespoons lemon juice

1½ tablespoons finely grated

lemon peel

1 teaspoon lemon extract

1 teaspoon vanilla extract

2 cups plus 1 tablespoon

all-purpose flour

2 teaspoons baking powder

½ teaspoon baking soda

1 cup fresh or unthawed

frozen blueberries

LEMON GLAZE

2 tablespoons lemon juice

2 tablespoons granulated

sugar

Method - Blueberry lemon scones

To make the scones, preheat the oven to 350 degrees F and oil a baking sheet.

Combine the vegan butter substitute and sugar in a large bowl and beat with an electric mixer.

Add the soymilk, lemon juice, lemon peel, and extracts and mix with a wooden spoon. Combine 2 cups of the flour and all of the baking powder and baking soda in a separate large bowl.

Add to the soymilk mixture and mix with a wooden spoon to combine. Then knead the mixture

with your hands until the all the flour is incorporated. Toss the blueberries with the remaining tablespoon of flour; shake off any excess flour that does not stick.

Fold the blueberries very gently into the dough using a wooden spoon or your hands. If the blueberries are getting crushed or you are having trouble incorporating them, just place them aside and gently press them into the scones after they are formed and on the baking sheet.

Notes and Tips:

Dried blueberries are wonderful in scones and are easier to incorporate into the dough than fresh or frozen blueberries. You con also replace the blueberries with dried cranberries, raisins, or currants.

Use ½ to ¾ cup of dried fruit to replace the fresh or frozen blueberries. Form the dough into a 1- to 2-inch-thick disk. Slice the disk into 10 wedges (like a pizza) and arrange the wedges on the prepared baking sheet. Bake for 23 to 25 minutes, or until light brown. Cool on racks.