Muffins

42K views · 8.5K reactions | Recipe ⬇️💝 250g Filo / Phyllo Pastry 200 - 250g Halloumi 100g grated or sliced mozzarella (or another semi hard melty cheese like Edam) Chilli Jam (or any other kind of jam or chutney or honey) I used @tracklements 60ml olive oil Sesame seeds Honey for drizzling I used the thick sheets of filo and cut them to make 4 little pieces in each parcel but if you’re using thin baklava pastry you may want to use 6 in each. Cut your halloumi vertically down the middle then each side into 6 to create 12 little pieces, place on a paper towel to get rid of moisture (you can pat them down too) If you’re using slices of cheese cut them into the same size and layer them to create a little block like I did (I used slices of mozzarella) Preheat your oven to 180C Brush your cupcake tin generously with olive oil at the bottom and around the sides. Take 6 sheets of filo, cut in half, place on top of each other then cut in half vertically, place on top of each other then cut in half horizontally. This will create 48 little sheets. 4 in each cupcake case for a dish of 12. Place 4 little sheets overlapping each other in a star shape into your mould pushing them down, brush the inside with olive oil, add some chilli jam followed by your cheeses. Using your hand and the brush close them down (they won’t close fully) and brush with more olive oil. (Work as fast as you can the filo dries up quickly and cover the sheets you aren’t using with a tea towel) sprinkle with sesame seeds and bake on a low shelf for 20-25 until golden and crispy. Cooking time will depend on your filo so keep checking. Sprinkle with honey as soon as they’re out of the oven. Enjoy D 🫶 #partyfood #easyrecipes #puffpastry #halloumi #canapé #appetizers | Mumsfoodies

999 reactions · 16 shares | Hi! Good morning! I love blueberry muffins!! But they gotta be like gooooood blueberry muffins. Ya know? The ones with whole blueberries in them and crunchy sugar on top. Well, I have a recipe for you!! Cafe Style Blueberry Muffins Ingredients ½ cup softened butter 1¼ cups sugar 2 eggs 1 teaspoon vanilla extract 2 cups flour ½ teaspoon salt 2 teaspoons baking powder ½ cup milk 2 cups blueberries 3 teaspoons coarse sugar, for topping Directions
Preheat the oven to 375.
Cream the butter and 1¼ cups sugar until combined. Add the eggs, one at a time, beating well after each addition. Add vanilla.
Sift together the flour, salt, and baking powder, and add to the creamed mixture alternately with the milk.
Crush ½ cup blueberries and mix into the batter. Fold in the remaining whole berries.
Line a 12-cup standard muffin tin with cupcake liners, and fill it with batter. Sprinkle the 3 teaspoons of sugar over the tops of the muffins, and bake at 375 degrees for about 30-35 minutes. | Melissa Mackaly Tate

37K views · 1.1K reactions | Ina Garten's Corn Muffins | Barefoot Contessa - Food Network | Ina Garten's Corn Muffins | Barefoot Contessa - Food Network #BarefootContessa #InaGarten #FoodNetwork Join group:... | By Food Network Fans | I have to admit I love corn muffins and I thought for the breakfast outside it would be perfect somehow this was transmitted from parent to child my father love corn muffins too first thing I need is three cups of flour I'm making a breakfast barbecue for my friend Bobby Liberman I'm going to make most of it outside I haven't figured out how to bake outside so that's going to be right here so that's two cups We used to make these at Barefoot Contestant. We would make like hundreds every day. They're so good. One cup of sugar. This makes a lot of corn muffins and one cup of cornmeal. I use medium cornmeal. I just think it's just the right texture. And two tablespoons of baking powder. And one and a half teaspoons of salt. That's half a tablespoon. So, that's the dry ingredients. I'm just going to give them a quick mix. Thing about corn muffins is has to have lots of flavor from the dry ingredients but it's the wet ones that make all the difference 'cuz I want really moist, delicious corn muffins. Most of them are so dry, they go in your throat. These are great. Okay, for the wet ingredients. First, I need one and a half cups of milk. I'm just going to mix all the wet ingredients right here on the measuring cup. Two sticks of butter. It's unsalted butter. It's melted. I cooled it a little bit. So, Next is 2 eggs. Just give them a little stir. Right into that. Can't wait till this come out of the oven. Okay, into the dry ingredients. That's it. It's that easy. Okay, just give it a little stir. Make sure it's really mixed at the bottom. Time to scoop the muffins. Muffin pans lined with paper liners. So, just one rounded scoop. These are big muffins. Rounded scoop just like that into each one. We should make about 12 to 14 corn muffins. I was kind of worried about how I was going to get everything done. I had so many things to cook and I had to set the table and the grill. So, I asked my friend Michael if he had any suggestions and he offered to help. I mean, who would turn that down? Okay, into the oven, 350 degrees for 30 minutes and these are going to be so good. Hot corn muffins from the oven. There's nothing better than that. Oh, wow. I'm just going to test and make sure they're done. Now, toothpick comes out clean. They're perfect and they smell so good. Just going to let them cool while I make scrambled eggs. Very hot. This is why you want the muffins cool because it's really hard to take hot muffins out of the pan without having them break.

13K views · 301 reactions | These Cranberry Orange Muffins are moist, tender, and bursting with fresh flavors from fresh orange juice, zest, and cranberries. The muffins have the perfect balance of sweetness with the tang of the fresh orange juice and cranberries. These muffins make the perfect breakfast treat for your fall mornings or Thanksgiving table. They take roughly 30 minutes to make. Find the full recipe on my blog simplebakingwithpep.com or let me know in the comments below if you want the recipe. Here’s a tip for how to make your own muffin liners: To make your own muffin liners, cut 5 inch x 5 inch parchment paper squares. Place the center of the square on the bottom of the glass, and use hands, firmly press parchment paper against the sides of the glass. Place the muffin liners in muffin tin. If they don’t stick down into the wells, don’t worry. The muffin batter will hold them down into the tin. #muffins #cranberryorange #cranberryorangemuffins #orange #fallrecipes #easyrecipe #thanksgiving #breakfast #brunch #holidayrecipes #food52 #huffposttaste #thekitchn #todayfood | Simple Baking with Pep

87K views · 137 reactions | Blueberry Week | Ep. 1 . . . #blueberries #muffins #foodies #cookingwithshereen | Cooking with Shereen

16K views · 551 reactions | These incredible Cranberry Orange Muffins melt-in-your-mouth and are chock full of zingy cranberries paired with lots of orange flavor! The secret is rubbing all that orange zest with the sugar for maximum flavor. Recipe up on the blog! 👉 link in bio👈 #preppykitchen #baker #recipevideo | Preppy Kitchen

42K views · 3.5K reactions | Apple crumb muffins [Sponsored] by @liebersfoods Ingredients: 2 cups all-purpose flour 1/2 cup packed light brown sugar 3 Tbsp sugar 1 teaspoons Goldbaum's baking powder 1 tsp baking soda 1 tsp Lieber's cinnamon 1/2 tsp Lieber's fine sea salt 1/2 cup Lieber's avocado oil 2/3 cup milk (dairy or non dairy) 1 Tbsp lemon juice 2 large eggs 2 tsp Lieber's vanilla extract 1 1/2 cups peeled and diced apples (from 1-2 apples), I used Gala Crumbs: 2/3 cup flour 1/4 cup light brown sugar 1/4 cup sugar 1 tsp Lieber's cinnamon 1/4 tsp Lieber's fine sea salt 1/4 cup Lieber's avocado oil Instructions: Preheat oven to 375 Prepare a muffin tin with 12 paper liners and spray pan with cooking spray. This will ensure the muffin crowns do not stick to the pan. Mix crumb ingredients together in a small bowl to form crumbs. Set aside. In a large bowl, whisk flour, sugars, baking powder, baking soda, cinnamon, and salt and set aside. In a medium bowl whisk oil, milk, lemon juice, eggs, and vanilla. Pour into the bowl with the dry ingredients and mix gently until combined. Fold in the diced apple. Do not overmix. Divide batter between 12 muffin cups. Sprinkle each muffin with crumbs. Bake at 375 for 18-20 minutes Check for doneness with a toothpick. If it comes out clean (a few crumbs are ok) your muffins are done. Remove muffins to cool on a rack as soon as you can handle them so they do not steam in the pan and become soggy. Use a REAL muffin tin for this recipe! Freezer friendly once completely cool! #muffin #homegrownkosher #muffins #fall #autumn #homebaking #homecooking | Ahuva Gottdiener

Churro Cruffins [140 Minutes]

885K views · 12K reactions | Mrs. Brown’s Kitchen on Reels | Mrs. Brown’s Kitchen · Original audio

The Best Popover Recipe Ever!