Cinnamon Banana Bread Muffins

 

Ingredients:

135g granulated sugar

120g vegetable or canola oil

2 large eggs

2/3 cup mashed banana (2 small bananas)

1 tsp vanilla extract

210g AP flour

1 tsp baking soda

1/2 tsp salt

1/2 tsp ground cinnamon

Topping

3 tbsp butter ~ melted

50g granulated sugar

1/2 tsp ground cinnamon

Direction/Instruction

1. Heat oven to 180 deg C.  Spray bottoms only of 12 regular-size muffin cups with cooking spray or use liners.
2. In a medium bowl combine the sugar, oil, eggs & stir with a wire whisk.  Add in mashed bananas & vanilla, whisk until combined.
3. Add in flour, baking soda, salt & cinnamon; stir together until just combined.
4. Divide batter evenly among muffin cups.  Each muffin cup will be almost to the top about 3/4 full.
5. Bake 17-21 mins or until a toothpick inserted in center comes out clean & muffins are high & rounded on top.  the tops of the muffins should not look wet (that means they're not fully cooked).
6. Remove muffins from pan to a cooling rack.
7. For the top, combine the sugar & cinnamon in a small bowl.  Put melted butter in a separate small bowl.  Dip muffin tops into melted butter & then coated with cinnamon-sugar.  Serve warm or let cool completely.

Portuguese Milk Tarts

 

Ingredients:

400g fine sugar

140g AP flour

4 eggs ~ beaten

113g butter ~ melted

3-1/2 cup milk

1 tbsp cinnamon powder

2 tbsp sugar

Direction/Instruction:

1. Preheat the oven to 180 deg C.  Spray non-stick onto the muffin tin & set aside.
2. In a large bowl combine sugar & flour.  Whisk in beaten eggs, then add melted butter; continuing to whisk & then add in milk.
3. Pour mixture into a greased muffin tin, fill each cup to a 3/4 full.  Bake on the center rack for 30 mins or until the sides & top are golden.
4. Remove the tarts from muffin tin while hot by running a knife around the sides & lifting them out.  Sprinkle it with cinnamon sugar. 

Mac & Cheese Muffins

Ingredients:
2 cups uncooked elbow macaroni
1 tbsp butter
1 egg ~ beaten
1 cup milk
1-1/2 cups shredded sharp cheddar cheese
1-1/2 cups shredded mozzarella cheese
1/2 cup seasoned dry bread crumbs
2 tsp olive oil
1 tsp salt

Directions:

1. Preheat the oven to 175 deg C.  Grease a muffin tin with non-stick cooking spray.  In a small bowl, stir together the bread crumbs, olive oil & salt.  Set aside.
2. Bring a large pot of lightly salted water to a boil.  Add the macaroni & cook for about 8 mins.  It should still be a little bit firm.  Remove from the heat, drain & return to the pan, stir in the butter & egg until pasta is evenly coated.
3. Reserve 1/2 cup of sharp Cheddar cheese & stir in the remaining cheddar cheese, milk & mozzarella cheese in the pasta.
4. Spoon into the prepared muffin tin.  sprinkle the reserved cheese & the bread crumb mixture over the tops.
5. Bake for 30 mins or until the topping is nicely browned.  Allow the muffins to cool for a few minute before removing from the pan.  This will allow the cheese to set & they will hold their muffin shape.

Jam/Nutella Doughnut Muffins

Ingredients:
1/2 cup fresh milk
5 tbsp vegetable oil
1 large eggs
1/2 tsp vanilla extract
1-1/3 cup self-raising flour ~ sieve
1/3 cup sugar
1 tsp jam/nutella or your choice

Coating
1/2 cup melted butter
1/2 cup castor sugar

Directions:

1. Preheat oven to 190 deg C (375F).  Grease the mini/regular muffin pan with oil/butter & set aside.
2. In a bowl, beat together milk, oil, egg & vanilla with a hand whisk.  Add the sieved flour & sugar; mix to just combined.  (The lump don't matter as this will make the muffin soft)
3. Spoon the mixture into each pan to half full.  Then add a heapful teaspoon jam/nutella; top with more mixture so that the cases are just about full.
4. Put them in preheated oven & bake for 18-20 mins or until the tops have puffed up into little toadstools.
5. Melt the butter & lay sugar in a wide shallow bowl or plate.  When the muffins are ready, remove them from the pan & dip in the melted butter & sugar.

Note:

If no self-raising flour, use the following

Homemade self-raising flour

1-1/3 cup All Purpose Flour

2 tsp baking soda

1/2+1/8 tsp salt

Chocolate Chips Banana Muffins with Little Surprise (Cream Cheese)

Ingredients:
190g cake flour
1 tsp baking soda
1 tsp baking powder
1/4 tsp salt
3 large bananas ~ mashed
100g castor sugar
1 egg ~ lightly beaten
75 butter ~ melted
100g chocolate chips
5 pcs of laughing cows cream cheese ~ cut 1/2 or 1/4

Directions:

1. Preheat oven to 180 deg C.  Line muffin paper on the muffin pan.
2. In a large bowl, mix together flour, b. powder, b. soda, salt & chocolate chips.
3. Another bowl, beat together sugar & egg, then add melted butter & mashed bananas.
4. Stir in the flour mixture into the bananas mixture just until moistened ~ do not over mix.
5. Filled 1/3 of the muffins cup with the batter, placed in the cut cream cheese & continue to fill up the muffins to top.
6. Finally top some chocolate chips on to of each muffins (Optional).
7. Bake in preheated oven for 18-20 mins or until toothpick inserted comes out clean.

Chocolate Banana Muffins

Ingredients:
2-3 bananas ~ mashed
80ml canola oil
1 egg
100g sugar
1-1/2 AP flour
1/4 cup cocoa powder
1 tsp baking soda
1/4 tsp baking powder
180g mini chocolate chips
Sugar for sprinkling on tops

Directions:

1. Pre-heat oven at 175 deg C and prepare the muffin pan & set aside.
2. In a large bowl, whisk together the mashed bananas, oil & egg
3. Add the dry ingredients
4. Using a wooden spoon or spatula, stir the mixture until the flour is just incorporated
5. Add the mini chocolate chips & mix just to combine.  Do not over mix
6. Spoon into the holes of a 12-hole-muffin pan or muffin cupliners & bake for 20-25 mins.
7. Cool in the pan for 15 mins before transferring onto a wire rack to cool completely.

Breakfast Casserole Muffins

Ingredients:
2-3 pcs whole bread
2 pcs deli ham (I used hotdogs)
1 cup shredded cheese (own choice)
4 eggs
1 cup whole milk
2 tbsp fresh parsley ~ finely minced
2 tsp ground mustard
1 tsp ground pepper

Direction:

1. Preheat oven to 200 deg C.  Grease muffin tin.
2. Drop bread pcs evenly in the muffin tin until they come about halfway up the tin.
3. Sprinkle about 1 tbsp cheese in each.
4. Sprinkle ham/hotdog pcs evenly in each tin.
5. Whisk together milk, eggs, parsley, ground mustard & pepper.
6. Pour egg mixture evenly in each muffin tin.  It should completely cover the bread, ham & cheese.  Leave just a little room at the very top so it doesn't overflow.
7. Sprinkle a little more cheese on the top of each one.
8. Bake for 20 mins until golden brown on top & cooked through the middle.

Blueberry Muffins

Ingredients:
125g butter ~ melted, cooled
2 eggs
1/2 cup fresh milk
2 cups AP Flour
3/4 cups sugar
2 tsp baking powder
1/2 tsp salt (if used unsalted butter)
1-1/2 cups frozen blueberries

Directions:

1. Heat oven at 190 deg C.  Line a 12-cup muffin pan with paper liners.
2. Whisk butter, eggs & milk in a bowl.
3. Combine flour, sugar & baking powder in another bowl.
4. Stir wet ingredients into dry ingredients.  Fold in blueberries.
5. Divide batter evenly among muffin cups, sprinkle with remaining 1 tsp sugar.
6. Bake until muffins are golden brown for about 25-30 mins or a knife comes out clean.   Serve warm.

Chocolate & Pecan Muffin

Ingredients:
225g Self-raising flour
1 tsp baking powder
50g dark brown sugar
100g Pecan nuts ~ chopped
110g Chocolate ~ melted
30g Chocolate ~ chopped
2 eggs
4 tbsp canola/veg. oil
225ml milk
1 tsp vanilla extract

Directions:

1. Preheat the oven to 160 deg. C.  Line cup liners on the muffin tray & side aside.
2. Use a hand whisk, beat the egg & sugar light & fluffy.
3. Add the melted chocolate, canola oil & whisk to combine.
4. Then add milk-vanilla extract & fold in the flour till all combine together.
5. Add the chopped chocolate & pecan nuts.
6. Spoon mixture into muffin cases & bake for 15-20 mins or until well risen & springy to the touch.