Berry Good Muffins

Posted: March 27, 2011 in Muffins


I’ve been on a bit of a break the last couple of weeks. However I am back. I had a friends baby shower brunch today so that encouraged me to try out a few different muffin recipes. I haven’t made the blueberry muffins before however really liked them. I never really appreciated the role that vanilla essence had in recipes until I made my own. Instructions to come. I think good vanilla essence makes a good cake great. I am already thinking of ways to make the blueberry muffins better. Perhaps changing out the cream cheese for white chocolate. They are best served warm so you get the full effect of warmed cream cheese. The rasberry coconut loaf is tried and tested and also a firm favourite in the household. Only this time I made it as muffins.

Raspberry and Coconut Loaf
Recipe By: Super Food Ideas – August 2006, Page 86
Serving Size: 8
Cuisine:
Main Ingredient: Raspberry
Categories: Cake, Desserts

-= Ingredients =-
1 3/4 cup desiccated coconut
1 1/2 cup coconut milk
1 cup caster sugar
1 egg ; lightly beaten
1 teaspoon vanilla essence
1 2/3 cup self-raising flour
1 cup frozen raspberries
icing sugar

-= Instructions =-
Combine coconut and coconut milk in a large bowl. Cover and stand for 30 minutes.
Preheat oven to 170°C. Line base and sides of a 7cm-deep, 10.5cm x 20.5cm (base) loaf pan with baking paper, allowing a 2cm overhang at both long ends.
Using a metal spoon, stir sugar, egg and vanilla into coconut mixture. Sift flour over coconut mixture. Gently stir until combined. Fold in raspberries.
Spoon mixture into prepared pan. Bake for 1 hour 10 minutes to 1 hour 15 minutes or until a skewer inserted into the centre comes out clean. Cool loaf in pan for 10 minutes. Lift onto a wire rack to cool completely. Dust with icing sugar and slice. Serve toasted, if desired.

Blueberry & Cream Cheese Muffins

Recipe By:
Serving Size: 12
Cuisine:
Main Ingredient:
Categories: Cake

-= Ingredients =-
2 1/4 cups self-raising flour ; sifted
1/2 cup caster sugar
100 grams butter ; melted, cooled
2/3 cup milk
2 eggs, lightly whisked
1 teaspoon vanilla extract
150 grams fresh or frozen blueberries
60 grams cream cheese ; cut into 12 cubes
1 1/2 tablespoons blueberry jam

-= Instructions =-
1. Preheat oven to 200°C. Lightly grease a 12-hole 1/2-cup capacity muffin pan.
2. Combine flour and sugar in a bowl. Make a well in the centre.
3. Whisk butter, milk, egg and vanilla in a jug. Pour into well. Add blueberries and gently fold until just combined. Half fill muffin holes with mixture. Top each muffin with a cream cheese cube and 1/2 teaspoon jam and cover with remaining mixture.
4. Bake muffins for 15 to 20 minutes or until a skewer inserted into the top half of muffins comes out clean. Stand in pan for 5 minutes. Turn muffins onto a wire rack to cool slightly. Serve warm.

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Comments
  1. Heather Ferguson says:

    Can’t wait to try both these recipes. They both sound delicious.

  2. […] Berry Good Muffins (itsnotartitsdinner.wordpress.com) […]

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