Prepare amazing and original muffins

• Macrobiotic: Ying and Yang foods and other Basics

Published: 04/03/2014 - Updated: 01/19/2016

• Author: Nayeli Reyes

Muffins are a very specific way to prepare biscuits: Soft, fluffy and the perfect size to satisfy any craving. It depends on the region or country that you are in, as they can differ in appearance: Some are a little cake-like muffin, and in other cases like a sponge cake made in a mold having a similar appearance to a shell. However, no matter the forms or ways of preparation, they can be made as a simple dessert, a snack or even a side dish for everyday meals.

Date Muffins

Ingredients

• 90g of Butter
• 1/2 cup of dates
• 1 Tbsp. of vanilla essence
• 1 cup of flour
• 1 Tbsp. of Cornstarch
• 1 Tsp. of Orange zest
• 1 Tsp. of Baking Powder
• 1 Egg
• 1/3 cup of brown Sugar

Preparation

1. Preheat the oven to 170°C.
2. Melt the butter in the microwave for a few seconds until slightly melted.
3. Clean the dates, removing the stone and cut in halves. Place in the vanilla essence and let soften.
4. In a bowl, combine the dry ingredients (flour, cornstarch and baking powder).
5. Beat the egg with brown sugar until thick and frothy. It should be of a light consistency and with a light yellow color.
6. Gradually add the dry ingredients, mixing until incorporated and finish whisking gently to avoid losing air.
7. Add the previously melted butter, adding little by little to prevent the mixture from deflating. 
8. Add orange zest to flavour.
9. Remove the dates from the vanilla and chop finely – Add to the preparation and fill the muffin moulds with the mix.
10. Bake at 170°C for about 20 minutes or until the muffins rise slightly and are a golden brown colour.

Pear and Ginger Muffins

Ingredients

• 80g of Butter
• 1 cup of flour
• 1 Tsp. of Cornstarch
• 1/2 tbsp. of Baking Powder
• 1/3 cup of milk
• 2 Eggs
• 1/2 cup of sugar
• 1 Tbsp. of fresh Ginger
• 1 Pear
• 1/4 tsp. of salt

Preparation

1. Preheat the oven to 170°C.
2. Cream the butter with sugar until fluffy, smooth and it has slightly changed in colour.
3. Combine the dry ingredients (flour, baking powder and salt) in a bowl and sifting. Reserve.
4. Add the egg to the mixture of butter and sugar, integrating the eggs individually.
5. Add the mixture to the dry ingredients, alternating with milk, until smooth and blended.
   Cut the pear and remove the seeds and core, slice the pear and cut into small cubes or dice.
6. Add chopped or crushed ginger to the muffin mix.
7. Fill the muffin moulds with the mix and sprinkle on a little extra sugar.
8. Bake for about 20 to 25 minutes in a preheated oven at 170°C and bake until an inserted toothpick comes out clean.

Cheese and Rosemary Muffins

Ingredients

• 1 cup of flour
• 1 block of butter
• 2 Eggs
• 30ml of Whipping cream
• 15ml of milk
• 1 Tbsp. of Baking Powder
• 1/2 tsp. of salt
• 2 Tbsp. of Rosemary chopped
• 150g of parmesan cheese

Preparation

1. Preheat the oven to 170°C.
2. Cream the butter until it resembles cream.
3. Add the eggs little by little and continue beating.
4. Sift flour, salt and baking powder.
5. Add it to the butter and egg mixture.
6. Add whipping cream and milk.
7. Grate the Parmesan cheese and add to the mixture, along with the chopped rosemary.
8. Pour into muffin moulds and bake them at 170°C for 25 minutes.

• Nayeli Reyes

  Nayeli is an expert cook, with the title of Chef by the International Culinary School of Guadalajara (Mexico), where she obtained the honorable mention for her great talent and dedication. In Biomanantial.com she presents her best recipes so that we can prepare them easily.