Tag: Muffins

Umm FatimaZahra published in Recipes

Healthy Fruit and Nut Muffins

@MUSLIMAGUIDE RECIPE

Healthy Fruit Nut Muffins
Ready in 35 minutes : Serves 12 Muffins

Ingredients

  • 1 cup chopped dates
  • ½ cup raisins
  • ½ cup chopped prunes
  • 1 cup + ¼ cup extra water
  • ¼ cup + 2 tablespoons oil (½ cup butter)
  • ¼ teaspoon salt
  • 2 eggs, lightly beaten
  • 1 teaspoon vanilla
  • 1 cup wholewheat flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ cup chopped walnuts (optional)

Preparation

  1. In a saucepan over medium high heat, combine 1 cup of water with the dates, raisins and prunes.
  2. Boil for 5 minutes, the water will be absorbed and remove from heat, add oil / butter.
  3. Transfer to large bowl and let cool.
  4. Set oven to 350*F and grease and flour muffin cups or use paper liner.
  5. Beat in eggs and vanilla. Stir together flour, baking soda, salt and baking powder.
  6. Add extra water, a little at a time if the mixture is too thick – no more than ¼ cup of water.
  7. Mix in nuts.
  8. Spoon into muffin cups 2/3 to 3/4 full.
  9. Bake in preheated oven for 15-20 minutes, or until toothpick inserted comes out clean.
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Umm FatimaZahra published in Recipes

Almond Chocolate Whole Wheat Muffins

@MUSLIMAGUIDE RECIPE

Almond Chocolate Whole Wheat Muffins

Ingredients

  • 1 cup whole wheat flour
  • 3/4 cup ground almond
  • 3/4 cup cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 cup honey
  • 2 eggs
  • 1 cup milk of choice
  • 1/2 cup olive oil
  • 3/4 cup boiling water

Preparation

  1. Preheat your oven to 350 °F (175 °C). Line 2 muffin pans with 18 liners.
  2. In a large bowl, stir together the flour, ground almond, cocoa, baking powder, baking soda and salt.
  3. Add eggs, milk, honey and olive oil.
  4. Mix for 2 minutes on medium and then stir in the boiling water, the batter will be thin.
  5. Fill each liner about ¾ full – almost to the top.
  6. Bake for 15 – 18 minutes or until a toothpick comes out with some moist crumbs, but no liquid.
  7. Let cool for 5 minutes in the muffin tins, and then turn out onto a rack to cool.

NotesExpect a nutty chocolaty muffin, with a crispy top and a moist inside. The recipe was adapted from Texan Erin Baking.

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Umm FatimaZahra published in Recipes

Coconut Corn Muffins

@MUSLIMAGUIDE RECIPE

Coconut Corn Muffins
Ready in 30 minutes

Serves 10 – 12 Muffins

Ingredients

½ cup yellow cornmeal

½ cup flour

1 teaspoon baking powder

½ teaspoon salt

1 cup shredded/desiccated coconut

1 cup condensed milk / honey

½ cup + 2 tablespoons water (if using condensed milk) or milk (if using honey)

2 eggs

1 tablespoon oil

½ teaspoon vanilla

¼ cup of dried cranberry (you can add ½ cup if you prefer).

Preparation

  1. Set oven to 350*F and grease and flour muffin cups or use paper liner.
  2. Combine all the dry ingredients.
  3. In another bowl whisk the milk/ water/honey, egg, oil, vanilla.
  4. Pour over the dry ingredients.
  5. Add your cranberry.
  6. Mix until just moist and incorporated.
  7. Spoon into muffin cups 2/3 to 3/4 full.
  8. Bake in preheated oven for 15 minutes, or until toothpick inserted comes out clean.
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