This afternoon Irma and I had big get-together.
All in all we were 5 adults and 5 kids, so a real party I would say.
To be able to offer our guests something, I
baked sweet and spicy muffins while Irma took a nap. I really recommend them,
because you won’t believe how easy
the recipes are and they taste delicious!
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| Strawberry-Muffins |
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| Blueberry-Muffins |
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| Strawberry-Blueberry-Muffins |
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| Cheese-Chive-Muffins with cheese crust and crisp bacon |
Strawberry muffins:
For around 12 pieces:
strawberries
flour
baking powder
salt
sugar
eggs
whip creme
melted and cooled butter
5 drops of vanilla essence
1.
Preheat the oven at 392F. Line
up a muffin form with 12 paper cups.
2.
Wash, clean and cut
strawberries into squares.
3.
Sieve flour, baking powder and
salt into a big bowl and add sugar and strawberry squares.
4.
Whisk eggs in a stir cup with a
fork and add whip creme, butter and vanilla essence.
5.
Make a indentation in the
middle of the dry ingredients and pour in the liquid ingredients. Stir just a
little, not too intense!
6.
Fill the dough into the form
with a spoon and bake for around 20min in the oven, until the muffins are
raised and golden brown and budge a little at finger pressure.
7.
Let the muffins cool down for
approx. 5min and let cool down all the way on a cooling rack.
Blueberry muffins:
For around 12 pieces:
flour
baking powder
salt
light brown sugar
frozen blueberries
eggs
milk
melted and cooled butter
5 drops of vanilla essence
grated lemon peel
1.
Preheat the oven at 392F. Line
up a muffin form with 12 paper cups.
2.
Sieve flour, baking powder and
salt into a big bowl and add blueberries.
3.
Whisk eggs in a stir cup with a
fork and add milk, butter and vanilla essence and lemon peel.
4.
Make a indentation in the
middle of the dry ingredients and pour in the liquid ingredients. Stir just a
little, not too intense!
5.
Fill the dough into the form
with a spoon and bake for around 20min in the oven, until the muffins are
raised and golden brown and budge a little at finger pressure.
6.
Let the muffins cool down for
approx. 5min and let cool down all the way on a cooling rack.
Cheese-Chive-Muffins with cheese crust and
crisp bacon:
For around 12 pieces:
flour
baking powder
salt
freshly ground pepper
middle-aged Gouda, roughly grated
chopped chive
eggs
butter milk
melted and cooled butter
Topping:
flour
butter
young Gouda, grated
salt and pepper
bacon slices
1.
Preheat the oven at 392F. Line
up a muffin form with 12 paper cups.
2.
For the topping put the flour
into a bowl, add butter in pieces and knead everything with your hands into a
crumbled mass. Add the cheese and season with salt and pepper.
3.
For the muffin dough sieve
flour, baking powder, salt and pepper into a big bowl. Add Gouda and chive.
4.
Whisk eggs in a stir cup with a
cup and add butter milk and butter.
5.
Make a indentation in the
middle of the dry ingredients and pour in the liquid ingredients. Stir just a
little, not too intense!
6.
Fill the dough into the form
with a spoon and coat with topping. Top it with bacon as you please.
7.
Bake muffins for around 20min
in the oven, until the muffins are raised and golden brown and budge a little
at finger pressure.
8.
Let the muffins cool down for
approx. 5min and let cool down all the way on a cooling rack.
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