Category Archives: MUFFINS
Cranberry cupcake is an easy and quick recipe and can be made all year around as you can use frozen fruit. Cranberries are the deep-red, tart fruit of a low, scrubby, woody bog plant. They are a winter berry that has become synonymous with the Christmas table for many. The bulk of the world’s cranberries are now cultivated, mainly in certain parts of Canada and North America, but cranberries can still occasionally be found growing wild. One of the remarkable properties of fresh cranberries is their ability to keep for months on end in a cool place. This is because they contain large amounts of benzoic acid, which is a natural preservative.
Those Gruyère and chive muffins are eggy, cheesy, and piping hot, Barclay Prime’s Gruyère and chive popovers were softball-sized and begging for a slathering of butter. I tore off a crunchy corner and a wisp of steam escaped, exposing an airy interior and an aroma of melted Gruyère cheese. This famous Alpine cheese, which originated in Switzerland but is also now produced in France, has a firm, pliable texture and a nutty, slightly sweet flavour, and is popularly used in dishes such as fondues and gratins. It is made in large rounds which, if left uncut, will keep extremely well for over a year. The ivory or pale-yellow interior has fewer (and smaller) holes than Switzerland’s best-known cheese, Emmental. Neither should Gruyère be confused with other cooked, pressed Alpine cheeses such as Comté and Beaufort.
Lemon and ricotta are a great combination. Not only are these muffins flavorful, they are incredibly light and fluffy and make for a perfect morning treat. Ricotta, meaning twice-cooked, is made from the whey that is drained off while making cheeses such as mozzarella and provolone, and is technically not a cheese at all. Ricotta can be used on its own or in sweet and savoury dishes. It’s used in many Italian dishes, especially as a stuffing for ravioli or in pastries. It’s quite low in fat, making it a good substitute for mascarpone.
Courgettes muffins are perfect breakfast choice, with a glass of milk or yogurt. Courgettes are so mild, it’s the perfect veggie to sneak into your kids’ meals. In this recipe, shredded courgettes are stirred into muffin batter, providing plenty of vitamins A & C without making a fuss. Grated lemon rind and a little sugar keep these muffins delightfully light, fresh, and irresistible. Cheap, tasty, quick-growing and endlessly versatile, courgettes make a decent meal of any storecupboard ingredient. They can be dressed up in a creamy lemon sauce and served with pasta, grated and added to a quiche, or served as crisp fritters. In fact, recipes for courgettes come in as many shapes and sizes as the squash itself: varieties of this summer vegetable can range from small and flying-saucer shaped, to dark-green and tennis ball-sized, to long and yellow. Give courgettes a go: remember, the smaller they are, the more flavour – if you don’t pick them early enough they grow into marrows.
These beetroot and chocolate muffins are best enjoyed the same day as they are baked, but don’t worry, you shouldn’t have any trouble finishing them off, especially if you have any hungry kindergartners around. The sweet, earthy flavour of beetroot and gaudy colour also work well in cakes. There is one thing that people usually don’t know – chocolate and beetroot are a particularly heavenly combination. When you prepare the beetroot to avoid stained hands, wash them and anything else you’ve used as soon as possible. To store fresh beetroot, cut off the leafy tops and then place to dry in a single layer in a wooden or cardboard box.