30 DAE MUFFINS:
by Leer Kook Met Jou Mikrogolf on Wednesday, May 18, 2011 at 12:33pm
3 Eiers
750ml Bruinsuiker
180ml Olie
5ml Vanilla essens
4 kop Bran
5 kop Koekmeel
5ml Sout
25ml Koeksoda
1 Lt Melk
125ml Rosyntjies
Room eiers en suiker goed.
Voeg olie en vanilla by.
Meng en voeg bran by.
Sif die koekmeel, sout en koeksoda by en meng goed met melk wat beurtling bygevoeg word.
Voeg rosyntjies by en meng goed.
Plaas alles in plastiese bak, verseël en bêre in yskas vir 24 uur.
Bespuit muffinpannetjie [ nie metaal nie] met Spray & Cook of smeer met botter.
Voeg mengsel lepelsvolg in muffinpannetjie tot in die helfte van pan.
Mikrogolf op MEDIUM vir 3 minute per 6 muffins.
Roer die meelmengsel goed voor jy dit elke keer gebruik.
Plaas op koelrak om af te koel.
Eet saam met botter en konfyt.
Hierdie mengsel kan vir 30 dae in jou yskas bewaar word. Gebruik net wat jy benodig
en bak soos bo aanbeveel.
2 MINUTE MIKROKOLWYNTJIES: (8 kleintjies of 5 bietjie groter) (Cadbury Resepte)
60g botter/margarine
¼ k strooisuiker
1 E Cadbury kakaopoeier
1 eier, geklits
½ k bruismeel
8 marshmallows
Smelt die botter in ‘n groot Mikrogolf bak op Hoog (100% krag) vir 30 sekondes. Voeg die suiker en kakao by.
Meng goed sodat daar nie klontjies is nie.
Voeg die eier en bruismeel by en roer deur met ‘n vurk.
Skep die mengsel in 8 ‘triple’ dik papier kolwyntjies. (Of 5 gesmeerde koffiekoppies).
Sit in die ronde op die rand van die Mikrogolf se draaitafel en kook op Hoog (100% krag) vir 1 minuut.
Sit ‘n ‘marshmallow’ op elke kolwyntjie en Mikrogolf op Hoog (100% krag) tot dit gesmelt is – 30 sekondes tot 1 minuut. Haal dadelik uit die Mikrogolf. Laat afkoel. Dis nie baie soet nie, so sit lekker gegeurde joghurt op of ‘n ander vulsel.
LEMON POPPY SEED MUFFINS
.by Leer Kook Met Jou Mikrogolf on Thursday, June 2, 2011 at 12:37pm.
Preparation Time: 10 minutes
Microwave Time: 5 to 10 minutes
1/2 cup all-purpose flour
1/2 cup white granulated sugar
1/4 cup buttermilk
2 teaspoon lemon extract
5 tablespoons applesauce
1 teaspoon baking soda
2 tablespoons poppy seeds
2 egg
In a large mixing bowl, combine the flour, sugar and baking soda.
Next, whisk in the buttermilk, applesauce, eggs and lemon extract until the mixture is no longer lumpy.
Finally, stir in the poppy seeds.
Spray microwave-safe muffin baking pans lightly with non-stick cooking spray (silicone pans are microwave-safe!)
Pour the batter equally into each muffin container (will make 8 to 16 muffins, depending on size).
Bake the muffins in the microwave on high for 5 to 10 minutes* until a toothpick inserted comes out clean in each muffin.
Allow to cool slightly before serving!
*Bake time may be longer depending on microwave strength and size of muffin containers. Make sure a toothpick comes out clean to avoid eating raw egg!
BLUEBERRY MUFFINS:
.by Leer Kook Met Jou Mikrogolf on Tuesday, August 16, 2011 at 2:53pm.
1 3/4 cup. flour
1/3 cup. sugar
3/4 tsp. salt
2 tsp. baking powder
2 eggs
3/4 cup. buttermilk
1/4 cup. vegetable oil
1/2 tsp. vanilla
1 tsp. grated lemon peel
1 cup. blueberries
TOPPING:
2 tbsp. sugar
1/2 tsp. cinnamon
Mix dry ingredients.
Beat eggs, oil and milk with a whisk and fold the mixture into the dry ingredients.
Add blueberries, vanilla and lemon peel and mix just enough to wet the dry ingredients.
Set cupcake papers in a microwave muffin holder, fill papers half full (or a little more); sprinkle with topping.
Cook 5-6 muffins at a time for 2 1/2 minutes on full power.
10-12 muffins.
The topping gives a nice look to the muffins which don't really brown in the microwave oven.
BACON CHEESE MICROWAVE MUFFINS:
.by Leer Kook Met Jou Mikrogolf on Tuesday, August 23, 2011 at 12:55pm.
3 slices bacon
1 egg
3/4 cup milk
1/3 cup vegetable oil
1 cup unsifted all purpose flour
1/2 cup sharp grated shredded Cheddar cheese
1/4 cup sugar
1 tsp. baking powder
1/4 tsp. salt
1-2 tbsp. jalapeno peppers
Place bacon between paper towels and microwave until crisp (about 3 minutes).
Food Processor:
Add all dry ingredients to bowl of food processor; pulse until mixed.
Add egg, oil and milk.
Process 20 seconds.
Add bacon, cheese and peppers.
Process 10 seconds.
Mixer Method:
Beat together egg, milk and oil in a 2 cup measuring cup.
In mixing bowl, combine flour, cheese, sugar, baking powder, and salt.
Mix.
On low speed, slowly pour in milk mixture.
Crumble bacon and add; stir in chopped peppers.
Microwave in oiled silicone muffin cups (or other microwave safe muffin pans lined with paper) until no longer doughy in center and fully cooked through (about 2-4 minutes, but this varies according to the microwave being used).
The muffin cups should be filled until 2/3 full.
MICROWAVE GOLDEN PUMPKIN MUFFINS:
.by Leer Kook Met Jou Mikrogolf on Wednesday, August 24, 2011 at 3:22pm
1 cup cooked pumpkin or squash
1/2 small chopped onion
1 Tbsp melted butter
1 beaten egg
1/4 cup grated cheese
1/4 tsp salt
1/4 tsp curry powder
Mash the pumpkin well, then add onion, butter, egg, cheese, salt and curry.
Stir to combine, spoon into lined muffin tray.
Cook on high for 3-5 minutes, or until set.
Stand for 2 minutes, remove papers before serving.
Makes 4-5 muffins.
Tested in a 650 watt oven.
APPLE BRAN MUFFINS:
.by Leer Kook Met Jou Mikrogolf on Monday, September 19, 2011 at 2:50pm.
2/3 cup. milk
2 tsp. vinegar
1 cup. shreds of wheat bran cereal
2 eggs, beaten
2 tbsp. vegetable oil
1/4 cup. sugar
1/2 cup. all-purpose flour
3/4 tsp. ground cinnamon
1/2 tsp. baking soda
1/2 cup. peeled, finely chopped apple
1 tbsp. wheat germ, toasted
Combine milk and vinegar in a mixing bowl; let stand 1 minute.
Add cereal; let stand 5 minutes.
Beat in egg and oil; stir in sugar.
Combine flour, cinnamon and soda; add to cereal mixture, stir just until moistened.
Fold in apple.
For Microwave:
Spoon batter into paper-lined microwave muffin cups, filling 2/3 full.
Sprinkle with 1/4 teaspoon wheat germ.
Microwave high, 2-3 minutes, rotating once.
Let muffins cool in pan 1 minute; serve immediately.
Repeat procedure with remaining batter.
MICROWAVE RAISIN-BRAN MUFFINS:
.by Leer Kook Met Jou Mikrogolf on Friday, 07 October 2011 at 15:27.
1 cup. water
3 cups. Bran cereal with raisins
1/2 cup. butter, softened
1 1/2 cups. sugar
2 eggs
2 1/2 cups. all-purpose flour
2 tsp. baking soda
2 cups. buttermilk
Line a microwave cupcake pan with paper liners.
In a large bowl measure water and cook on High for 2-3 minutes until boiling.
Bran cereal.
Stir until cereal is moistened.
Add butter and let stand 5 to 6 minutes until cereal is well softened.
With a wire whisk stir in eggs and sugar until well mixed.
Then blend in flour, baking soda and buttermilk.
Spoon batter into desired number of paper-lined cups, filling each half full.
Remaining batter may be stored in refrigerator for up to 6 weeks!
To cook 6 muffins:
Place cupcake pan in microwave and cook at High for 2-3 minutes.
Muffins will be flat - they do not "peak".
Let stand 5 minutes.
To do 2 muffins, cook at High for 1 minute; 4 muffins, cook 1 1/2 to 2 minutes.
There's enough batter for 42 muffins.
MICROWAVE PUMPKIN CARROT MUFFINS:
1/3 cup. brown sugar
1/4 cup. oil or butter
1 egg
1/2 cup. pumpkin puree
1/2 cup. grated carrot
3/4 cup. flour
3/4 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. cinnamon
1/4 tsp. salt
1/4 cup. miniature chocolate chips
1/4 cup. raisins
Beat together brown sugar, oil and egg. Add the pumpkin puree and grated carrot. In another bowl, combine flour, baking powder, baking soda, cinnamon and salt. Stir dry mixture into pumpkin mixture. Add chips and raisins. Spoon batter into paper muffin cups. Fill 2/3 full. Microwave at high for 2 to 3 minutes. Serve hot.
5 MINUTE BANANA BREAKFAST MUFFIN FOR ONE:
Makes: 1 muffin-in-a-cup
• 1 large coffee mug
• 4 tablespoons wholemeal plain flour
• 3 tablespoons demerera sugar
• 1/3 teaspoon baking powder
• 1 pinch salt
• 1/4 banana, mashed to a pulp
• 2 tablespoons sunflower oil
• 1 tablespoon plain yoghurt
• 2 tablespoons whisked egg
• 2 tablespoons water
• 1 splash vanilla extract
Prep:2 mins | Cook:3 mins
Stick all your ingredients into the coffee mug and stir well. The cup should be about two thirds full.
Sprinkle the top with sugar and whack it in the microwave on full power for about three minutes, until the mixture has risen over the top of the mug and is sticky and bubbly.
Take it out of the microwave and let it stand for ten minutes (the top will sink back into the cup). Either serve it in the mug or turned out onto a plate, topped with a dollop of plain yoghurt and some fresh walnuts. Yum!
Tip
Don't expect microwave muffins to have the same light, fluffy texture as oven cooked ones. These will be sticky, sweet and quite heavy. As a rule, the wetter the mixture, the lighter the texture of the muffin, but you can't have everything in three minutes! :)
EASY MUFFIN MIX: [BêREMENGSEL]
4 cups all purpose flour
3/4 cup packed brown sugar
1 1/2 tbsp. baking powder
3/4 tsp. salt
2/3 cup instant non-fat dry milk granules
1 cup butter flavored Crisco
Combine all ingredients in a food processor or mixing bowl. Process until mixture resembles coarse crumbs. Store in a tightly covered container at room temperature.
Makes about 6 cups mix.
EASY MUFFINS:
1 egg
2/3 cup water
2 cups muffin mix
1/4 tsp. nutmeg or cinnamon
Beat egg in mixing bowl, add water, nutmeg and/or cinnamon. Spoon into silicone muffin cups filling 2/3 full.
Toppings and Additions:
Add 1/4 cup chopped nuts, raisins, chopped dates, chopped apples, etc before baking, if desired. To make a streusel topping, combine 1 tablespoon softened butter, 2 tablespoons brown sugar, 1 tablespoon flour, 1 tablespoon chopped nuts, 1/4 teaspoon cinnamon; spoon over muffin batter before microwaving. Or glaze muffins with 1/3 cup powdered sugar mixed with 1 or 2 teaspoons orange juice or milk.
See Microwave Directions below.
LEMON BLUEBERRY MUFFINS:
1 egg
2/3 cup water
2 cups muffin mix
1 or 2 tsp. grated lemon peel
1/2 cup fresh or frozen blueberries
In a mixing bowl, beat eggs, add water. Add 2 cups muffin mix and lemon peel. Stir just until moistened. Fold in blueberries gently. Fill greased silicone muffin cups 2/3 full. See Microwave Directions below.
Microwave Directions:
Microwave 6 muffins at a time until no longer doughy in center and fully cooked through (about 2-3 minutes but this varies according to the oven being used).
REFRIGERATOR BRAN MUFFINS:
2 cups All-Bran Cereal
2 cups yogurt or buttermilk
3/4 cup cooking oil
1 1/2 cups brown sugar, packed
2 eggs
2 cups unsifted all purpose flour
2 tsp. baking soda
1/2 tsp. salt
In a large mixing bowl, combine cereal, buttermilk and oil. Allow to stand for 5 minutes, or until cereal has softened.
Beat in brown sugar and eggs. Stir in flour, baking soda and salt.
Store batter in an airtight container until ready to use. May be stored for up to 2 weeks.
Makes about 36 muffins.
Microwave Directions:
Spoon batter into greased silicone baking cups. Bake 6 muffins at a time until center is no longer doughy and is cooked through (2-3 minutes, but this varies according to the microwave being used - you may need to adjust in your oven). One muffin will take a minute or less to bake.
Conventional Oven Directions:
Bake in greased or paper-lined (or silicone) muffin cups filling 2/3 full in a preheated 375F oven until a toothpick inserted in center comes out clean (about 25 minutes).
Cooks Note:
If baking in a conventional oven, 1 tsp. vanilla may be added to batter, if desired. (Vanilla doesn't bake off in the microwave - if you like a vanilla flavor and are using a microwave, use vanilla flavored yoghurt.
CINNAMON CHOCOLATE CUPCAKES:
3/4 cup. flour
1/2 cup. sugar
2 tbsp. cocoa
1/2 tsp. soda
1/2 tsp. cinnamon
1/4 tsp. salt
1/2 cup. water
1/4 cup. vegetable oil
1 1/2 tsp. vinegar
1/2 tsp. vanilla
ICING:
3 tbsp. butter
1 1/2 cup. sifted powdered sugar
1/4 tsp. cinnamon
Pinch of salt
1 tbsp. milk
1/2 tsp. vanilla
Cupcakes:
Combine first 6 ingredients; mix well. Add water, oil, vinegar and vanilla. Stir until smooth.
Place paper liners in microwaveable cupcake pan or custard cups. Fill cups half full with batter. Microwave on high for 2-3 minutes or until surface is almost dry, giving plate a half turn at 1 minute intervals.
10 cupcakes.
Icing:
Microwave butter on low for 30-45 seconds in a glass mixing bowl. Add 1/2 cup powdered sugar, cinnamon and salt. Beat until light and fluffy. Add remaining sugar alternately with milk, beating until smooth. Add vanilla and stir.
10 cupcakes.
SJOKOLADE MUFFINS MET KRUMMELLAAG:
1¼ cups flour
¾ teaspoon baking soda
¼ teaspoon cinnamon
¾ cup sugar
½ cup chopped nuts
¼ cup cocoa
¼ cup oil
¾ cup applesauce
1 egg
TOPPING
1 tablespoon butter - melted
¼ cup brown sugar
2 tablespoons flour
2 tablespoons cocoa
¼ cup chopped nuts
¼ teaspoon cinnamon
¼ teaspoon salt
Sift together flour, sugar, baking soda, salt and cinnamon.
Stir in chopped nuts and set aside.
Beat together cocoa, applesauce, oil and the egg.
Add this to the dry ingredients, stirring only until combined.
In a small bowl, mix all the ingredients.
Place paper baking cups in 6 microwave safe custard cups or muffin pan.
Fill cups ½ full with batter, sprinkle 1 teaspoon crumb topping over the batter.
Microwave for 3½ minutes on high, rotate cups ¼ turn every minute.
Repeat with remaining batter.
BACON CHEESE MICROWAVE MUFFINS: [Jeanette v d Berg]
3 slices bacon
1 egg
3/4 cup milk1/3 cup vegetable oil
1 cup unsifted all purpose flour
1/2 cup sharp grated shredded Cheddar cheese
1/4 cup sugar
1 tsp. baking powder
1/4 tsp. salt
1-2 tbsp. jalapeno peppers
Place bacon between paper towels and microwave until crisp (about 3 minutes).
Food Processor: Add all dry ingredients to bowl of food processor; pulse until mixed. Add egg, oil and milk. Process 20 seconds. Add bacon, cheese and peppers. Process 10 seconds.
Mixer Method: Beat together egg, milk and oil in a 2 cup measuring cup. In mixing bowl, combine flour, cheese, sugar, baking powder, and salt. Mix. On low speed, slowly pour in milk mixture. Crumble bacon and add; stir in chopped peppers.Microwave in oiled silicone muffin cups (or other microwave safe muffin pans lined with paper) until no longer doughy in center and fully cooked through (about 2-4 minutes, but this varies according to the microwave being used). The muffin cups should be filled until 2/3 full.
BLUEBERRY FLAXSEED MUFFINS: [Submitted by: REBECCA-FRIEDMAN]
Introduction
Made in a coffee cup or shallow bowl, these babies are delicious, nutritious, and so fast you will be amazed. Enjoy! Made in a coffee cup or shallow bowl, these babies are delicious, nutritious, and so fast you will be amazed. Enjoy!
Minutes to Prepare: 1
Minutes to Cook: 1
Number of Servings: 1
Ingredients
1 ounce frozen blueberries
1/4 cup ground flaxseed
1/2 tsp baking powder
2 Tbsp sugar-free pancake syrup
1/2 tsp orange zest
1 egg white
1/2 tsp nutmeg
Tips
Directions
Mix dry ingredients together thoroughly (I use a large measuring cup and just add other ingredients to the flax once I have measured it) and then add egg, syrup & zest. Pour into oversized coffee cup that you have sprayed (I use organic coconut oil spray) and put in microwave for 90 seconds. This will make a tall muffin. If you prefer a flatter muffin (more like a muffin top) use a small, shallow cereal bowl. Top with a little more sugar free pancake syrup if desired, and butter if you can spare the calories. For a really decadent version put a tablespoon of melted butter into the batter before cooking. Please comment if you make this recipe! Enjoy.
by Leer Kook Met Jou Mikrogolf on Wednesday, May 18, 2011 at 12:33pm
3 Eiers
750ml Bruinsuiker
180ml Olie
5ml Vanilla essens
4 kop Bran
5 kop Koekmeel
5ml Sout
25ml Koeksoda
1 Lt Melk
125ml Rosyntjies
Room eiers en suiker goed.
Voeg olie en vanilla by.
Meng en voeg bran by.
Sif die koekmeel, sout en koeksoda by en meng goed met melk wat beurtling bygevoeg word.
Voeg rosyntjies by en meng goed.
Plaas alles in plastiese bak, verseël en bêre in yskas vir 24 uur.
Bespuit muffinpannetjie [ nie metaal nie] met Spray & Cook of smeer met botter.
Voeg mengsel lepelsvolg in muffinpannetjie tot in die helfte van pan.
Mikrogolf op MEDIUM vir 3 minute per 6 muffins.
Roer die meelmengsel goed voor jy dit elke keer gebruik.
Plaas op koelrak om af te koel.
Eet saam met botter en konfyt.
Hierdie mengsel kan vir 30 dae in jou yskas bewaar word. Gebruik net wat jy benodig
en bak soos bo aanbeveel.
2 MINUTE MIKROKOLWYNTJIES: (8 kleintjies of 5 bietjie groter) (Cadbury Resepte)
60g botter/margarine
¼ k strooisuiker
1 E Cadbury kakaopoeier
1 eier, geklits
½ k bruismeel
8 marshmallows
Smelt die botter in ‘n groot Mikrogolf bak op Hoog (100% krag) vir 30 sekondes. Voeg die suiker en kakao by.
Meng goed sodat daar nie klontjies is nie.
Voeg die eier en bruismeel by en roer deur met ‘n vurk.
Skep die mengsel in 8 ‘triple’ dik papier kolwyntjies. (Of 5 gesmeerde koffiekoppies).
Sit in die ronde op die rand van die Mikrogolf se draaitafel en kook op Hoog (100% krag) vir 1 minuut.
Sit ‘n ‘marshmallow’ op elke kolwyntjie en Mikrogolf op Hoog (100% krag) tot dit gesmelt is – 30 sekondes tot 1 minuut. Haal dadelik uit die Mikrogolf. Laat afkoel. Dis nie baie soet nie, so sit lekker gegeurde joghurt op of ‘n ander vulsel.
LEMON POPPY SEED MUFFINS
.by Leer Kook Met Jou Mikrogolf on Thursday, June 2, 2011 at 12:37pm.
Preparation Time: 10 minutes
Microwave Time: 5 to 10 minutes
1/2 cup all-purpose flour
1/2 cup white granulated sugar
1/4 cup buttermilk
2 teaspoon lemon extract
5 tablespoons applesauce
1 teaspoon baking soda
2 tablespoons poppy seeds
2 egg
In a large mixing bowl, combine the flour, sugar and baking soda.
Next, whisk in the buttermilk, applesauce, eggs and lemon extract until the mixture is no longer lumpy.
Finally, stir in the poppy seeds.
Spray microwave-safe muffin baking pans lightly with non-stick cooking spray (silicone pans are microwave-safe!)
Pour the batter equally into each muffin container (will make 8 to 16 muffins, depending on size).
Bake the muffins in the microwave on high for 5 to 10 minutes* until a toothpick inserted comes out clean in each muffin.
Allow to cool slightly before serving!
*Bake time may be longer depending on microwave strength and size of muffin containers. Make sure a toothpick comes out clean to avoid eating raw egg!
BLUEBERRY MUFFINS:
.by Leer Kook Met Jou Mikrogolf on Tuesday, August 16, 2011 at 2:53pm.
1 3/4 cup. flour
1/3 cup. sugar
3/4 tsp. salt
2 tsp. baking powder
2 eggs
3/4 cup. buttermilk
1/4 cup. vegetable oil
1/2 tsp. vanilla
1 tsp. grated lemon peel
1 cup. blueberries
TOPPING:
2 tbsp. sugar
1/2 tsp. cinnamon
Mix dry ingredients.
Beat eggs, oil and milk with a whisk and fold the mixture into the dry ingredients.
Add blueberries, vanilla and lemon peel and mix just enough to wet the dry ingredients.
Set cupcake papers in a microwave muffin holder, fill papers half full (or a little more); sprinkle with topping.
Cook 5-6 muffins at a time for 2 1/2 minutes on full power.
10-12 muffins.
The topping gives a nice look to the muffins which don't really brown in the microwave oven.
BACON CHEESE MICROWAVE MUFFINS:
.by Leer Kook Met Jou Mikrogolf on Tuesday, August 23, 2011 at 12:55pm.
3 slices bacon
1 egg
3/4 cup milk
1/3 cup vegetable oil
1 cup unsifted all purpose flour
1/2 cup sharp grated shredded Cheddar cheese
1/4 cup sugar
1 tsp. baking powder
1/4 tsp. salt
1-2 tbsp. jalapeno peppers
Place bacon between paper towels and microwave until crisp (about 3 minutes).
Food Processor:
Add all dry ingredients to bowl of food processor; pulse until mixed.
Add egg, oil and milk.
Process 20 seconds.
Add bacon, cheese and peppers.
Process 10 seconds.
Mixer Method:
Beat together egg, milk and oil in a 2 cup measuring cup.
In mixing bowl, combine flour, cheese, sugar, baking powder, and salt.
Mix.
On low speed, slowly pour in milk mixture.
Crumble bacon and add; stir in chopped peppers.
Microwave in oiled silicone muffin cups (or other microwave safe muffin pans lined with paper) until no longer doughy in center and fully cooked through (about 2-4 minutes, but this varies according to the microwave being used).
The muffin cups should be filled until 2/3 full.
MICROWAVE GOLDEN PUMPKIN MUFFINS:
.by Leer Kook Met Jou Mikrogolf on Wednesday, August 24, 2011 at 3:22pm
1 cup cooked pumpkin or squash
1/2 small chopped onion
1 Tbsp melted butter
1 beaten egg
1/4 cup grated cheese
1/4 tsp salt
1/4 tsp curry powder
Mash the pumpkin well, then add onion, butter, egg, cheese, salt and curry.
Stir to combine, spoon into lined muffin tray.
Cook on high for 3-5 minutes, or until set.
Stand for 2 minutes, remove papers before serving.
Makes 4-5 muffins.
Tested in a 650 watt oven.
APPLE BRAN MUFFINS:
.by Leer Kook Met Jou Mikrogolf on Monday, September 19, 2011 at 2:50pm.
2/3 cup. milk
2 tsp. vinegar
1 cup. shreds of wheat bran cereal
2 eggs, beaten
2 tbsp. vegetable oil
1/4 cup. sugar
1/2 cup. all-purpose flour
3/4 tsp. ground cinnamon
1/2 tsp. baking soda
1/2 cup. peeled, finely chopped apple
1 tbsp. wheat germ, toasted
Combine milk and vinegar in a mixing bowl; let stand 1 minute.
Add cereal; let stand 5 minutes.
Beat in egg and oil; stir in sugar.
Combine flour, cinnamon and soda; add to cereal mixture, stir just until moistened.
Fold in apple.
For Microwave:
Spoon batter into paper-lined microwave muffin cups, filling 2/3 full.
Sprinkle with 1/4 teaspoon wheat germ.
Microwave high, 2-3 minutes, rotating once.
Let muffins cool in pan 1 minute; serve immediately.
Repeat procedure with remaining batter.
MICROWAVE RAISIN-BRAN MUFFINS:
.by Leer Kook Met Jou Mikrogolf on Friday, 07 October 2011 at 15:27.
1 cup. water
3 cups. Bran cereal with raisins
1/2 cup. butter, softened
1 1/2 cups. sugar
2 eggs
2 1/2 cups. all-purpose flour
2 tsp. baking soda
2 cups. buttermilk
Line a microwave cupcake pan with paper liners.
In a large bowl measure water and cook on High for 2-3 minutes until boiling.
Bran cereal.
Stir until cereal is moistened.
Add butter and let stand 5 to 6 minutes until cereal is well softened.
With a wire whisk stir in eggs and sugar until well mixed.
Then blend in flour, baking soda and buttermilk.
Spoon batter into desired number of paper-lined cups, filling each half full.
Remaining batter may be stored in refrigerator for up to 6 weeks!
To cook 6 muffins:
Place cupcake pan in microwave and cook at High for 2-3 minutes.
Muffins will be flat - they do not "peak".
Let stand 5 minutes.
To do 2 muffins, cook at High for 1 minute; 4 muffins, cook 1 1/2 to 2 minutes.
There's enough batter for 42 muffins.
MICROWAVE PUMPKIN CARROT MUFFINS:
1/3 cup. brown sugar
1/4 cup. oil or butter
1 egg
1/2 cup. pumpkin puree
1/2 cup. grated carrot
3/4 cup. flour
3/4 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. cinnamon
1/4 tsp. salt
1/4 cup. miniature chocolate chips
1/4 cup. raisins
Beat together brown sugar, oil and egg. Add the pumpkin puree and grated carrot. In another bowl, combine flour, baking powder, baking soda, cinnamon and salt. Stir dry mixture into pumpkin mixture. Add chips and raisins. Spoon batter into paper muffin cups. Fill 2/3 full. Microwave at high for 2 to 3 minutes. Serve hot.
5 MINUTE BANANA BREAKFAST MUFFIN FOR ONE:
Makes: 1 muffin-in-a-cup
• 1 large coffee mug
• 4 tablespoons wholemeal plain flour
• 3 tablespoons demerera sugar
• 1/3 teaspoon baking powder
• 1 pinch salt
• 1/4 banana, mashed to a pulp
• 2 tablespoons sunflower oil
• 1 tablespoon plain yoghurt
• 2 tablespoons whisked egg
• 2 tablespoons water
• 1 splash vanilla extract
Prep:2 mins | Cook:3 mins
Stick all your ingredients into the coffee mug and stir well. The cup should be about two thirds full.
Sprinkle the top with sugar and whack it in the microwave on full power for about three minutes, until the mixture has risen over the top of the mug and is sticky and bubbly.
Take it out of the microwave and let it stand for ten minutes (the top will sink back into the cup). Either serve it in the mug or turned out onto a plate, topped with a dollop of plain yoghurt and some fresh walnuts. Yum!
Tip
Don't expect microwave muffins to have the same light, fluffy texture as oven cooked ones. These will be sticky, sweet and quite heavy. As a rule, the wetter the mixture, the lighter the texture of the muffin, but you can't have everything in three minutes! :)
EASY MUFFIN MIX: [BêREMENGSEL]
4 cups all purpose flour
3/4 cup packed brown sugar
1 1/2 tbsp. baking powder
3/4 tsp. salt
2/3 cup instant non-fat dry milk granules
1 cup butter flavored Crisco
Combine all ingredients in a food processor or mixing bowl. Process until mixture resembles coarse crumbs. Store in a tightly covered container at room temperature.
Makes about 6 cups mix.
EASY MUFFINS:
1 egg
2/3 cup water
2 cups muffin mix
1/4 tsp. nutmeg or cinnamon
Beat egg in mixing bowl, add water, nutmeg and/or cinnamon. Spoon into silicone muffin cups filling 2/3 full.
Toppings and Additions:
Add 1/4 cup chopped nuts, raisins, chopped dates, chopped apples, etc before baking, if desired. To make a streusel topping, combine 1 tablespoon softened butter, 2 tablespoons brown sugar, 1 tablespoon flour, 1 tablespoon chopped nuts, 1/4 teaspoon cinnamon; spoon over muffin batter before microwaving. Or glaze muffins with 1/3 cup powdered sugar mixed with 1 or 2 teaspoons orange juice or milk.
See Microwave Directions below.
LEMON BLUEBERRY MUFFINS:
1 egg
2/3 cup water
2 cups muffin mix
1 or 2 tsp. grated lemon peel
1/2 cup fresh or frozen blueberries
In a mixing bowl, beat eggs, add water. Add 2 cups muffin mix and lemon peel. Stir just until moistened. Fold in blueberries gently. Fill greased silicone muffin cups 2/3 full. See Microwave Directions below.
Microwave Directions:
Microwave 6 muffins at a time until no longer doughy in center and fully cooked through (about 2-3 minutes but this varies according to the oven being used).
REFRIGERATOR BRAN MUFFINS:
2 cups All-Bran Cereal
2 cups yogurt or buttermilk
3/4 cup cooking oil
1 1/2 cups brown sugar, packed
2 eggs
2 cups unsifted all purpose flour
2 tsp. baking soda
1/2 tsp. salt
In a large mixing bowl, combine cereal, buttermilk and oil. Allow to stand for 5 minutes, or until cereal has softened.
Beat in brown sugar and eggs. Stir in flour, baking soda and salt.
Store batter in an airtight container until ready to use. May be stored for up to 2 weeks.
Makes about 36 muffins.
Microwave Directions:
Spoon batter into greased silicone baking cups. Bake 6 muffins at a time until center is no longer doughy and is cooked through (2-3 minutes, but this varies according to the microwave being used - you may need to adjust in your oven). One muffin will take a minute or less to bake.
Conventional Oven Directions:
Bake in greased or paper-lined (or silicone) muffin cups filling 2/3 full in a preheated 375F oven until a toothpick inserted in center comes out clean (about 25 minutes).
Cooks Note:
If baking in a conventional oven, 1 tsp. vanilla may be added to batter, if desired. (Vanilla doesn't bake off in the microwave - if you like a vanilla flavor and are using a microwave, use vanilla flavored yoghurt.
CINNAMON CHOCOLATE CUPCAKES:
3/4 cup. flour
1/2 cup. sugar
2 tbsp. cocoa
1/2 tsp. soda
1/2 tsp. cinnamon
1/4 tsp. salt
1/2 cup. water
1/4 cup. vegetable oil
1 1/2 tsp. vinegar
1/2 tsp. vanilla
ICING:
3 tbsp. butter
1 1/2 cup. sifted powdered sugar
1/4 tsp. cinnamon
Pinch of salt
1 tbsp. milk
1/2 tsp. vanilla
Cupcakes:
Combine first 6 ingredients; mix well. Add water, oil, vinegar and vanilla. Stir until smooth.
Place paper liners in microwaveable cupcake pan or custard cups. Fill cups half full with batter. Microwave on high for 2-3 minutes or until surface is almost dry, giving plate a half turn at 1 minute intervals.
10 cupcakes.
Icing:
Microwave butter on low for 30-45 seconds in a glass mixing bowl. Add 1/2 cup powdered sugar, cinnamon and salt. Beat until light and fluffy. Add remaining sugar alternately with milk, beating until smooth. Add vanilla and stir.
10 cupcakes.
SJOKOLADE MUFFINS MET KRUMMELLAAG:
1¼ cups flour
¾ teaspoon baking soda
¼ teaspoon cinnamon
¾ cup sugar
½ cup chopped nuts
¼ cup cocoa
¼ cup oil
¾ cup applesauce
1 egg
TOPPING
1 tablespoon butter - melted
¼ cup brown sugar
2 tablespoons flour
2 tablespoons cocoa
¼ cup chopped nuts
¼ teaspoon cinnamon
¼ teaspoon salt
Sift together flour, sugar, baking soda, salt and cinnamon.
Stir in chopped nuts and set aside.
Beat together cocoa, applesauce, oil and the egg.
Add this to the dry ingredients, stirring only until combined.
In a small bowl, mix all the ingredients.
Place paper baking cups in 6 microwave safe custard cups or muffin pan.
Fill cups ½ full with batter, sprinkle 1 teaspoon crumb topping over the batter.
Microwave for 3½ minutes on high, rotate cups ¼ turn every minute.
Repeat with remaining batter.
BACON CHEESE MICROWAVE MUFFINS: [Jeanette v d Berg]
3 slices bacon
1 egg
3/4 cup milk1/3 cup vegetable oil
1 cup unsifted all purpose flour
1/2 cup sharp grated shredded Cheddar cheese
1/4 cup sugar
1 tsp. baking powder
1/4 tsp. salt
1-2 tbsp. jalapeno peppers
Place bacon between paper towels and microwave until crisp (about 3 minutes).
Food Processor: Add all dry ingredients to bowl of food processor; pulse until mixed. Add egg, oil and milk. Process 20 seconds. Add bacon, cheese and peppers. Process 10 seconds.
Mixer Method: Beat together egg, milk and oil in a 2 cup measuring cup. In mixing bowl, combine flour, cheese, sugar, baking powder, and salt. Mix. On low speed, slowly pour in milk mixture. Crumble bacon and add; stir in chopped peppers.Microwave in oiled silicone muffin cups (or other microwave safe muffin pans lined with paper) until no longer doughy in center and fully cooked through (about 2-4 minutes, but this varies according to the microwave being used). The muffin cups should be filled until 2/3 full.
BLUEBERRY FLAXSEED MUFFINS: [Submitted by: REBECCA-FRIEDMAN]
Introduction
Made in a coffee cup or shallow bowl, these babies are delicious, nutritious, and so fast you will be amazed. Enjoy! Made in a coffee cup or shallow bowl, these babies are delicious, nutritious, and so fast you will be amazed. Enjoy!
Minutes to Prepare: 1
Minutes to Cook: 1
Number of Servings: 1
Ingredients
1 ounce frozen blueberries
1/4 cup ground flaxseed
1/2 tsp baking powder
2 Tbsp sugar-free pancake syrup
1/2 tsp orange zest
1 egg white
1/2 tsp nutmeg
Tips
Directions
Mix dry ingredients together thoroughly (I use a large measuring cup and just add other ingredients to the flax once I have measured it) and then add egg, syrup & zest. Pour into oversized coffee cup that you have sprayed (I use organic coconut oil spray) and put in microwave for 90 seconds. This will make a tall muffin. If you prefer a flatter muffin (more like a muffin top) use a small, shallow cereal bowl. Top with a little more sugar free pancake syrup if desired, and butter if you can spare the calories. For a really decadent version put a tablespoon of melted butter into the batter before cooking. Please comment if you make this recipe! Enjoy.