Prep time: 15 mins Cook time: 25 mins Total time: 40 mins Serves: 12-14 Bright and fun, key lime cupcakes topped with a mound of cream cheese icing are perfect for summer! Ingredients ◦1 ¾ cups (165 grams) cake flour ◦1/2 teaspoon baking powder ◦1/2 teaspoon baking soda ◦1/2 teaspoon salt ◦1/2 cup (115 grams) cool unsalted butter, cut into 8 pieces ◦1 ¼ cups (280 grams) granulated sugar ◦2 large eggs (room temperature) ◦2 ½ tablespoons (37 mL) key lime juice ◦1 tablespoon key lime zest ◦1 drop green food coloring paste ◦cup (177 mL) buttermilk (room temperature) Icing ◦1 stick cool unsalted butter, cut into 8 pieces ◦8 ounces (225g) cream cheese (room temperature), cut into 8 pieces ◦2 ¼ cups (5.3dl) powdered sugar, sifted ◦1 tablespoon key lime zest Instructions 1.Preheat oven to 350*F/177*C. Line a muffin tin with 12 paper liners. 2.Sift the cake flour, baking powder, baking soda, and salt three times, set aside. 3.Using a mixer fitted with the paddle attachment, beat the butter on low until it’s softened a bit. Add the sugar and increase the speed to medium. Beat until fluffy, about four minutes. Add one egg at a time, beating well after each addition. Add the lime juice, zest, and food coloring and beat until mixed. (The mixture will look curdled.) 4.Add the flour in three additions, alternating with the buttermilk, beginning and ending with the flour, scraping down the bowl as necessary. Mix on low until just combined. Fill each cupcake liner 2/3 full. 5.Bake 20-25 minutes, until cupcakes spring back when touched. Cool completely and frost with cream cheese icing. Icing 1.Using a mixer fitted with the paddle attachment, beat the butter on low until it’s softened a bit. Increase speed to medium and add the cream cheese one piece at a time. Reduce speed to low and slowly add powdered sugar until combined. Beat in zest. Notes For cool butter, remove from refrigerator 20-30 minutes prior to using.
bev00,
Jan 27, 12:59pm
made this as a cake but muffins would be divine and normally a cupcake is best eaten same day but these are actually better the day after and freeze really well uniced
orange zest and yoghurt muffins
125 butter 2 cups self raising flour 1 cup sugar(caster preferably ) 2 eggs zest of 2 oranges and the juice of one 3 tubs vanilla yoghurt
cream butter and sugar then beat in 1 egg at a time with a tablespoon of the flour into the butter so as it does not curdle add zest(if you can place zest and sugar into food processor or i use magic bullet to get it really fine) add juice and yoghurt , stir in lastly fold the flour into the mix cake bakes at 30-45 mins @ 180 degree oven otherwise muffins would take 12-15 mins or until golden and springback when touched ice with orange icing
1 1/2 cups icing sugar remaining orange juice and 2-3 tablespoons soft butter blend
soooooooooooooooooooo yum!
beat
Quotepheebs1 (178 )4:48 pm, Thu 5 Jan #4 if you wanted plain vanilla muffins just omit the citrus and make a plain yoghurt cake try this vanilla cream cheese icing piped on its unreal!
cream butter and cream cheese together add vanilla and 1 cup of the icing sugar then add the rest and beat with electric beaters for 3 mins till fluffy and gorgeous pipe into a glorious mountain on top of the cupcakes heaven! and really good on top of carrot cake muffins also
Quotepheebs1 (178 )4:52 pm, Thu 5 Jan #5 These are our favourites -
Preheat the oven to 200°. Put all the ingredients in a food processor and blitz until smooth. Pulse while adding milk down the funnel until the mixture reaches a soft, dropping consistency. Fill 12 muffin cases equally with the mixture. Bake for 15-20minutes or until they are golden brown on top and spring back to the touch. Leave in the tins for 5 minutes and then remove them, leaving them on a wire rack to cool. Ice with buttercream icing when cool.
Buttercream icing: 250g unsalted butter, softened 1tsp vanilla extract 600g icing sugar 2 tbsp milk In a large bowl, cream the butter using an electric beater on medium speed. Blend in the sugar, a quarter at a time, beating well after each addition. Beat in the milk and vanilla extract, and continue mixing until light and fluffy.
Quotenickyd (446 )5:34 pm, Thu 5 Jan #6 This is a really good cupcake recipe.http://aftertasteblog- - .wordpress.com/2011/10/02/lemo- - n-sour-cream-cupcakes-with-lem- - on-curd/
Quotebridget107 (86 ):
bev00,
Mar 5, 11:01am
Last week I was asking for a fab ginger and apple 'something' recipe. I didnt really come up with anything. But my mother suggested changing her really simple and nice apple and sultana muffin recipe and it turned out just yummy!
Here it is:
1 cup of stewed apples (warm) 1 ¾ cup plain flour 3-4 tspn ground ginger ½ cup (125 grams) melted butter 1 egg, beaten ½ cup sugar 1 tspn baking soda ½ -1 cup of crystalised ginger (depending on preference) chopped in chunks
Drain juice from the apples then mix apples, melted butter and beaten egg together.
Add sifted dry ingredients.
Cook at 200 degrees Celsius for 12-15 minutes.
Enjoy!
Quotekatienz11 (56 )12:10 pm, Mon
bev00,
Mar 6, 11:19am
Alison Holst has a delicious spicy muffin recipe:
Alison Holst's EASTER MUFFINS, a tried and true easy alternative to hot cross buns
Heat oven 210*C, tray just below middle Measure in bowl 1 cup dried fruit (sultanas, currants, mixed fruit) Add: 2 cups self-raising flour 1 cup firmly packed brown sugar 1 Tablespoon cinnamon 1 Tablespoon mixed spice 1/2 teaspoon ground cloves 1/2 teaspoon salt Toss to mix thoroughly
Put in container: 1/4 cup canola 1 large egg 1 cup orange juice Beat with fork
Fold wet into dry ingredients until just mixed (don't over-mix) Bake 12 - 15 minutes Stand 2 to 3 minutes Put on rack & place in plastic bag as soon as cold Warm briefly to serve (optional)
NOTE: For richer muffins replace oil & salt & juice with 50-75 gms melted butter & 1 cup milk
Serve with BRANDY BUTTER Beat 50 gms soft butter 1/2 cup brown sugar 1 teaspoon nutmeg 1 -2 Tablespoons brandy Refrigerate, but serve at room temperature
Quoteelliehen (4018 )11:05 am, Mon 5 Mar #3 Could try., Donut Muffins I made these yesterday, they taste even better than donuts! Mix 1/2 cup oil, 1 egg & 3/4c milk together. In another bowl mix 2c flour, 1/2t baking powder, 1/2t salt, 1/2t nutmeg, 1c sugar and 1t cinnamon. Add wet ingredients to dry and mix til just blended. Put in muffin pans and bake at 180 degrees for 20 minutes. While still warm, melt some butter in a little bowl. In another bowl mix 1c sugar and 1t cinnamon together. Dip the top of the muffins in the butter, then dip into the cinnamon sugar. Let them cool. Makes about 12 med sized muffins.
Combine the liquid ingredients and mix into the dry ingredients until just moistened.
Half fill the muffin holes with the mixture.
Smooth the top with a teaspoon moistened in warm water.
Make a dent in the middle of each
Drop in a good teaspoon of custard and a half slice of tamarillo.
Top with the remaining muffin mixture.
Top each muffin with a half slice of tamarillo and sprinkle with the brown sugar and cinnamon mix.
Bake for about 25 minutes.
Cool on a wire rack.
Makes 8
Peach and Custard Muffins 21/2 cups flour 3/4 cup sugar 1 T baking powder 1 t baking soda 2 eggs 1 cup yoghurt 1 cup peach pureed 3/4 cup milk 80g melted butter 3/4 cup thick cold custard Sift dry ingredients together. Mix together the liquid ingredients, and fold into the dry ingredients. Fill 14 well greased muffin tins halfway, with the mixture and top each with a teaspoon of cold custard. Fill up the tins with the remaining muffin mixture. Bake 200 degrees C for 18 Ñ 20 minutes. Serve warm dusted with icing sugar.
Quotepetal1955 (196 )3:51 pm,
cookessentials,
Mar 27, 4:18am
Orange & Date Muffins
Using the whole orange, skin and all, gives these muffins great flavour and a lovely moist texture. They’re super quick to make as everything is mixed in a food processor. 1 orange 1 cup sugar 1 large egg 1/2 cup orange juice 100g butter, melted 1.5 cups flour 1 tsp each: baking powder, baking soda
1/2 cup each: chopped dates and walnuts
Or for variety, add dates and choc chips.
Preheat oven to 200C. Grease a 12-hole medium muffin tray. Cut unpeeled orange into pieces, place in a food processor with sugar and process until orange is finely chopped. Add egg, milk or juice and butter and process until combined. Add dry ingredients, pulse until just combined then add walnuts and dates and pulse briefly again. Spoon mixture into muffin pans and bake 12-14 minutes or until golden and springy when lightly pressed.
andie206,
Jun 18, 6:49am
Any flavour, preferably easy. Sign in here! :-)
elsielaurie1,
Jun 18, 8:30am
Try google.
jessie981,
Jun 18, 8:35am
Pop into the lefthand message board & under recipes put muffins. Under date posted put last year. Heaps of recipes there. This is mine Chocolate Caramel Muffins 1&3/4c flour 1tsp b/soda 1c sugar 1/4c cocoa Melt 100gr butter. Remove from heat & whisk in 1 egg, 1c milk & tsp vanilla essence. Add to dry ingredients. Mix gently. Spoon 1/2 of mixture into muffin tins. Add heaped tsp (or more) of Caramel condensed milk & put remaiing mixture on top. Bake 15 mins @ 220.
patsy3,
Jun 18, 8:36am
The trick to make yum muffins is to make them moist. Don't overmix, dont overmix!Don't be afraid to be creative. 3 c s/r flour (3 cup plain + 2 tbs bp) 1 c sugar 1 cup yoghurt (natural, or u can use fruit) 1/4 c liquid (milk, fruit juice, syrup) 3 eggs optional - choc chunks, the more the better
This recipe make more than 12 large muffins (u kno, cafe style) add flour and sug, stir with fork, put in yog and eggs on top, b4 mixing lightly stir in eggs into yoghurt, add fruit of your choice (lots) and lightly stir everythnkg together, if looking a bit dry ad liquid. Don't overmix, a little visible flour ok. Bke 180 20mins.
tazmin78,
Jun 22, 8:06am
Ive got some leftover apple sauce from a roast, can i pop this into a muffin mixture! I thought it may be too wet!
bev00,
Aug 16, 10:23am
This is one of Richard Till's recipes. It was in the Sunday Star Times earlier this year.
Best Cheese Muffins
1 small onion, finely diced 1 stalk celery, finely diced 1 tsp salt 1/4 cup water 2 cups flour 2 tsps baking powder 1/2 tsp baking soda 1 tab oil 1/2 cup sour cream 1 cup milk 1 1/2 cups grated tasty cheese 3 eggs
Put the diced onion and celery in a small pan with the water. Bring to the boil and simmer until the water has evaporated Cool Add the oil, salt, eggs, sour cream and milk and whisk to combine Add the grated cheese Sift in the flour, baking powder and baking soda and gently fold to combine Put the mixture into well greased muffin tins and bake at 200C for 12-15 minutes Makes 12 large muffins
I don't bother cooking the onion. I just dice it very finely. I add a good pinch of dry mustard or some wholeseed mustard, and a good bit of parsley. Garlic salt instead of plain salt is good too.
Edited by dbab at 7:44 pm, Tue 16 Aug
Quotedbab (444 )7:43 pm, Tue 16 Aug #3 BASIC MUFFIN RECIPE INGREDIENTS: 1¾ cups Self Raising Flour 2-3 tablespoons castor sugar 1 egg lightly beaten ¾ cup milk 4 oz butter, melted 1 teaspoon Baking Powder Vanilla Essence METHOD: Sift dry ingredients into a large bowl. Into a small bowl, melt butter, and add milk. Add liquid mixture to dry ingredients, and mix. Do Not over beat. ¾ fill muffin tins. Bake 400 deg F, or 220 deg C for 10 - 15 minutes, just above middle of oven.
VARIETIES TO TRY: *Add spices (mixed spice, cinnamon) and dried or fresh fruit chopped. *Essences, or lemon or orange juice, and grated peel. *Sprinkle with brown sugar, and cinnamon mixed together. *Add dried fruits, e.g. sultanas, currants, chopped apricots. *Add chopped fresh fruit e.g. apple, banana, apricot, peach, rhubarb, blueberries, raspberries etc.
Quotetheanimal1 (88 )9:37 pm, Tue 16 Aug #4 CoconutPassionfruit muffins
2 eggs 1/2 cup sugar 1 cup yogurt plain or flavoured 60g butter melted 1/2 cup dessicated coconut 1 1/2 cups self raising flour 1/2 cup passionfruit pulp
method
preheat oven to 180 degrees and grease a 12 hole muffin panIn a large bowl whisk eggs, and sugar together til frothy add yogurt and melted butter and mix well. Add the passionfruit, coconut and flour and mix gently Fill muffin pans with the mixture and bake for 15-20 or until golden and they spring back.
BREAKFAST MUFFINS
Ingredients 1 1/4 cups (275g) caster sugar (I use normal sugar) 2 cups (300g) plain flour 2 tsp ground cinnamon 2 tsp baking powder 1 cup sultanas 1 cup desiccated coconut
2 cups grated carrot 1 cup grated apple
1 cup chopped walnuts
3 eggs
1 cup (250ml) vegetable oil 1 tsp vanilla extract
Icing sugar, to dust
Method 1. Preheat oven to 180degC.
. 2. Sift sugar, flour, cinnamon and powder into a large bowl.
Add sultanas, carrot, apple, coconut and walnuts.
In a separate bowl, beat together the eggs, oil and vanilla.
3. Add to the dry ingredients and fold until just combined - do not over mix.
4. Spoon into muffin pans and bake for
25 minutes or until golden brown.
Serve dusted with icing sugar. Or sprinkle sunflower seeds on top before baking! mmMmm Fibre Muffins BOWL 1 1/2 C Sugar 1 Tbspn BP 1 1/4 C Flour Mix. BOWL 2 2 C All Bran 1 1/4 Skim Milk/Milk Stand 5 mins add to bowl 2 1/2 C Apple Sauce 1 Egg Mix. Add bowl 1 to bowl 2 and just mix. Spoon into muffin trays. Bake 20 mins at 200 You can add spices, dried fruits etc or even chopped apple, pears to this.
Quotelx4000 (778 )1:46 pm, Wed 17 Aug #8 ANY TIN FRUIT MUFFINS
2 c flour, 4 t baking powder, 1/2 c sugar, 1/2 t salt -
put all into bowl.
Melt 75 g butter,
add 1/2 c milk to butter and 1 egg + juice from tinned fruit.
Mix dry into wet mix until Just mixed.
gardie,
Aug 16, 5:33pm
Add this infor deliciously moist muffins.
cookessentials,
Aug 16, 6:59pm
I put up a chicken and cheese muffin recipe on the CHEESE thread yesterday, I shall copy and paste it on to here for you later today.
Grease 12 Texan muffin pans (3/4 cup, capacity). Heat oil in pan, add onion, cook, stirring, until very soft; cool. Sift flour into large bowl.
Add onion mixture, dry soup mix, stock cube, sugar, herbs, Parmesan cheese and chicken, mix well. Add buttermilk, stir until combined. Spoon mixture into prepared pans, sprinkle with tasty cheese.
Bake in moderate oven about 45 minutes or until muffins are browned and cooked through.
Edited by cookessentials at 4:17 pm, Thu 16 Aug
Quote
cookessentials (1202 )4:17 pm, Thu 16 Aug #2
carlosjackal,
Aug 16, 10:33pm
cookessentials, please excuse my ignorance but is the "onion mixture" the tablespoon of oil, 1 onion finely chopped and the 3 cups s/r flour.or is the oil used to saute the chopped onion!
cookessentials,
Aug 16, 11:58pm
The onion mixture is the diced onion that you saute beforehand in the oil. Hope that helps.
carlosjackal,
Aug 17, 10:14am
Thanks cookessentials.I thought later that's what you must have been meaning. I do like the sound of your recipe so will definitely be baking your muffins sometime soon.possibly as early as this weekend! Thanks for sharing :)
cookessentials,
Aug 17, 8:06pm
You are very welcome. Let us know what you think.
bev00,
Oct 1, 10:31am
White Chocolate and Blueberry Muffins 1 orange, cut into quarters 2 cups sugar 1/2 cup oil 1 cup plain unsweetened yoghurt 1 cup buttermilk 1 teaspoon vanilla extract 2 eggs 3 and 1/2 cups self raising flour 1 teaspoon baking soda 1/2 teaspoon Chinese five spice Pinch salt 1 and 1/4 cups white chocolate buttons 1 and 1/4 cups frozen blueberries
Preheat oven to 180C Put orange and sugar into food processor and pulse until the orange is completely mushy Add oil, yoghurt, buttermilk, vanilla and eggs Mix until well incorporated In a large bowl, sift together flour, baking soda, five spice and salt Stir through the white chocolate buttons and blueberries Make a well in the centre of the bowl and pour in the wet ingredients Gently mix until just combined Fill 18 large muffin pans with mixture and bake for 20 to 25 minutes until golden and spongy
lx4000,
Oct 1, 8:39pm
Cheese Muffins/Puffs
2 eggs water 1 C Grated Cheese 1 C veggies (I use corn onion with tomato on top) pinch Salt 2 C Flour 3 tspn BP 1/4 - 1/2 tspn Cayenne Pepper if wished Break eggs into 1 measuring Cupthen fill with water to make 1 cup, then add another 1 C water. Mix. Add veggies and cheese then mix. Stir in salt, flour, cayenne pepper, BP until just mixed. Spoon into muffin tins. Top with grated cheese. 20 mins approx at 180.
245sam,
Oct 1, 9:09pm
TRIPLE CHOCOLATE MUFFINS 3 cups plain flour (450g) 1 tbsp baking powder 3 tbsp cocoa 1½ cups brown sugar (360g) ½ cup each of dark chocolate dots and white chocolate dots – or chocolate buttons, quartered 120g butter, melted 1¼ cups milk or 1 cup natural unsweetened yoghurt + ½ cup milk 2 x 60g eggs, lightly beaten
Preheat the oven to 180°C and grease a 5cm muffin pan. Sift the flour, cocoa and baking powder into a bowl. Add the brown sugar and dark and white chocolate dots. Mix, then add the melted butter, milk (or yoghurt and milk) and eggs and mix well. Three-quarters fill each of the muffin moulds. Bake at 180°C for approximately 20 minutes. Allow to cool for 10 minutes in the tin before turning out.:-))
bev00,
Dec 14, 10:39am
"OATY APPLE WALNUT MUFFINS 100g butter, 2tsp grated lemon rind, 3/4 c brown sugar, 1 egg, 1 c SR flour, 1/2 tsp cinnamon, 1/4 tsp BS, 1/4 tsp salt, 3/4 c unsweetened stewed apple, 1 c quick cooking rolled oats, 1/2 c sultanas, 1/2 c chopped walnuts 1) Cream butter, lemon rind & sugar. Add egg & beat well. 2) Sift flour, cinnamon, BS & salt, & add alternately to creamed mixture with stewed apples 3) Fold in oats, sultanas & walnuts. 4) Three-quaters fill greased muffin pans & bake at 180c for 20-25mins, posted by sammygirl1"
"nice and simple apple muffins 8oz (225g) flour, 1/2 t salt, 6oz (175g) sugar, 1 c stewed apple, 1 c sultanas, (optional)4oz (125g) butter, 1 T mixed spice, 1 egg, 1 t baking soda. Sift the dry ingredients. Stew the apples and while hot add the butter to melt, cool. Add to the dry ingredients together with the beaten egg. Mix lightly and quickly. Put into greased muffin tins and cook for about 15 minutes at 200 C. posted by pam.delilah"
Since the public registrations are closed, you must have an invite from a current member to be able to register and post in this thread.
Have an account? Login here.