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Muffins with cranberries

Muffins with cranberries

Servings: 12

Preparation time: less than 60 minutes

RECIPE PREPARATION Cranberry muffins:

Melted and cooled butter is mixed with natural yogurt, eggs and sugar. Add flour mixed with baking powder and mix on low speed. Add the vanilla extract and the cranberries and mix lightly with a spoon. Place the muffin papers in the special tray and fill 3/4 with the above composition. Bake on low heat for about 30 minutes, until it swells and browns slightly, the toothpick test is done. Remove the tray from the oven and leave the muffins to cool. Powder with sugar.


Cranberry muffins - Recipes

A special recipe for flavored muffin, with cream cheese with lime and oranges.

Which I prepared for the "children's cooking workshop in the Kaufland Brancuri store", I had talented children at this workshop. here you can see how the event turned out!

QUINTESSENCE

(About 20 pieces)

  • Sugar powder - 220 g
  • Butter 82% - 220 g
  • Eggs (XL) - 4 pcs
  • Yogurt cream - 40 ml
  • Flour - 220 g
  • Vanilla b0urbon - 1 sachet
  • Cinnamon - ½ teaspoon
  • Nutmeg - ½ teaspoon
  • Salt - a powder
  • Baking powder - ½ teaspoon
  • Chocolate coins / flakes - 100 g
  • Almond flakes / hazelnuts / walnuts - 50 g
  • Candied cranberries or other candied fruit - 50 g
  • Cream cheese - 300 g
  • Powdered sugar - 150 g
  • Grated lime peel - according to preference
  • Grated orange peel - according to preferences
  • Butter 82% - 300 g
  • Fruits for decoration (you can use blackberries, raspberries, blueberries, red currants, strawberries, grapes.)
  • Sugar ornaments for decoration

BRIEF ALCHEMY:

All ingredients must be at room temperature!

Mix with a spatula, powdered sugar with butter at room temperature until you get a homogeneous composition.

Add eggs and mix until you have a homogeneous composition, then add yogurt cream.

Mix the baking powder, vanilla bourbon and salt with flour, add over the obtained composition and continue mixing until we have a uniform composition, then add the chocolate balls, mix a little, fill the muffin tins with a posh and put them in the preheated oven at 170 ̊̊̊C, 15-20 minutes until golden brown.

After they are ready, let them cool before garnishing them with cream, because if we put the cream on the warm muffins, we risk the cream melting!

CREAM ALCHEMY:

Using a spatula, mix the cream cheese with the powdered sugar, incorporate lightly. after mixing the sugar with the cream cheese, add the butter at room temperature together with the orange peel and lime, mix until you get a homogeneous cream.

Cover the bowl and refrigerate for 20 minutes!

We put over the muffins with a posh, then decorate with fruits and various decorative ornaments!


Muffins with saffron and cranberries

When I really started cooking, about 4 years ago, I really wanted to be able to make some nice, fluffy grown muffins. In my initial attempts, I was always deflated. Once, while experimenting, I thought it would be great to put more baking powder and the muffins will grow. A little baking powder works wonders. Five teaspoons turn the muffins into stones. But through failure and experience we learn.

Since then I've learned a few more tricks and now my fluffy muffins are coming out.

Ingredients (at room temperature) for 10 muffins:

1 teaspoon saffron (0.7 grams), 2 tablespoons vodka, 115 g butter, 150 g brown sugar, 2 eggs, 120 ml whipped milk, 220 g flour, 1 teaspoon baking powder, 1 teaspoon baking soda, ¼ teaspoon salt , 2 tablespoons milk, 150 g dried cranberries

The day before, vodka is infused with saffron strands. The vodka will turn a bright orange and will flavor the entire amount of dough with an enticing saffron taste and a yellow color.

When you are ready to bake the muffins, preheat the oven to 220 degrees Celsius. Beat the butter for 2 minutes until fluffy. Add the sugar and mix for another 2 minutes, until well incorporated. Add the eggs and whipped milk and mix well. In another bowl, mix the flour with the baking powder, baking soda and salt. Add the previously obtained mixture over the flour and mix until all the flour is absorbed. Add the milk and vodka with the saffron and mix until the dough becomes homogeneous. Add the cranberries and mix with a spatula until evenly distributed.

Wallpaper a muffin tray with muffin tins. If these are not available, line the tray with butter and flour. Fill the forms with the tip. Unlike cupcakes, muffins should grow as much as possible.

Bake at 220 degrees Celsius for 5 minutes, then reduce the temperature to 180 degrees and leave for another 20 minutes or until golden. Exposure to a very high temperature for the first 5 minutes will help the muffins to grow.


Muffins with cranberries

I've had a bag of cranberries for a while and I didn't know what to do with it. Or rather, I still haven't found their use. While searching the net, I came across a quick recipe for Briose made by Alice, so I set to work.

Ingredient: 100 g butter, 1 sachet baking powder, 250 g flour, 100 ml milk, 2 tablespoons cocoa, 2 eggs, mint essence, 100 g sugar, 50 g cranberries, powdered sugar for garnish

Method of preparation: mix the butter with the sugar until it becomes a foam,

then add whole eggs, mixing after each.

Meanwhile, prepare the muffin tray.

A creamy composition is obtained.

Give up the mixer, lightly add flour mixed with baking powder and cocoa, alternating with cold milk.

At the end, add the mint essence.

With a spoon pour composites in silicone forms placed in the muffin tray, place a few cranberries on top of each muffin and press lightly.

Bake muffins in the preheated oven for about 30 minutes on low heat, but the toothpick test is also done, normally.

When they are ready, leave them in a small form, take them out and leave them to cool on a metal grill. Serve powdered with powdered sugar.

A very good dessert, thank you Alice for the recipe. I will definitely make these muffins and I will put cranberries inside as well. They are delicious, chocolatey, mentholated and slightly sour.


Muffins with cranberries and mascarpone cream

This cake was made with the help OUR NATURAL MIXTURE Cranberry Muffin, manufactured by traditional methods. To come up with this perfect recipe, we recommend using our mix. Why do we need mixes in the kitchen? To save time and to make sure that a perfect product comes out every time.

All our products, from which we made these delicious recipes, are made with a lot of love in ROMANIA!

We NOT we use bleached flour with chlorine dioxide, NOT we use refined white sugar, we use only brown sugar from sugar cane, our mixes NOT contain preservatives, artificial colors, flavor enhancers or other dangerous E's! Our products are specially designed to be easy to prepare and are 100% safe for the health of you and your children.

Ingredients for 22-24 pcs:

For the countertop:

Mix the eggs, milk and oil, then pour over the muffin mixture, stirring gently, until smooth. Put in the pan and leave for 16-18 minutes. in the preheated oven at 175 ° C. After removing from the oven, leave in the pan for 5 minutes. to rest.

For decoration:

100 ml whipped cream
100 g mascarpone cream
2 teaspoons powdered sugar
2-3 peaches from the compote
1 tablespoon cornstarch

Blend the peaches in the compote for 5 minutes until you get a fluid paste, then pour the starch and 1-2 tablespoons of water and put them on medium heat, stirring constantly. Stir continuously until it reaches boiling point, leave for another 30 seconds then remove from the heat and leave to cool. Meanwhile, beat the cream well. Put the mascarpone cream and vanilla sugar in the mixer for a few minutes until well blended. After the peach puree has cooled, add the mascarpone cream, then the whipped cream and mix slowly until all the ingredients are well blended. Put the mixture in the fridge for 10-15 minutes, then decorate the muffins according to your preferences.

Muffins with cranberries and mascarpone cream, cream and peach puree


Chocolate muffins, cherries and cranberries

As you know me, I have various phases. Am I out of phase? For some time now, I have not stopped making sweets, although they are not exactly my favorite chapter in gastronomy. That's how one night I missed my best friend, chocolate, again.
But not anyway, not so simple. And I remembered that I had some dried cranberries in my pantry, which I had bought for the sole reason that they looked very good, thinking that I would definitely find a use for them. And I also remembered that in the freezer I have some cherries put by me, from this summer's "harvest". Chocolate and cherries? Chocolate and dried fruit, sweet and sour? Yes, the angels were blowing trumpets beside me. In fact, they started, because they couldn't take the appetite either. In half an hour, the muffins were steaming out of the oven.
As I recently bought a special form for muffins, I said to use everything I have around the house, so I made three servings, ie 18 muffins. For three trays you need 4 eggs, 150 ml of sunflower oil (I also tried the version with butter, but I find the final texture with oil more airy and fluffy), 100 ml of whipped milk or liquid yogurt, 100 grams of melted chocolate (dark or milk) and 200 grams of sugar. Get a thin composition, in which you add 300 grams of white flour, 50 grams of cocoa, a pinch of salt and a sachet of baking powder. Finally, when the mixture is homogeneous, add the cherries (100 grams) and cranberries (50 grams) and incorporate them lightly with a spatula. Put the muffins in the molds, then in the hot oven and leave them for about 20 minutes at 180 degrees (medium heat).
I'm going to tell you that I couldn't finish all the muffins that night, but the ones that were left were great the next day, for breakfast with a black coffee. And the children would devour them with a glass of milk.


Muffins with cranberries and wheat germ

These muffins are a source of Vitamin E due to wheat germ. They are very good when they are warm, but you can make them the day before and you can reheat them.

Mix flour with germs, cranberries, baking powder, baking soda, cinnamon, a pinch of salt and a pinch of nutmeg.

Beat eggs with brown sugar, lemon juice, lemon peel and oil in a bowl. Add them to the dry ingredients mixture and incorporate.

Grease a 12-serving muffin tray (or you can prepare it with special papers). Put the dough and weigh the raw sugar on top. Bake the muffins for 17 minutes. Serve hot with tea or coffee.

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Macaroni recipe with cheese and cranberries

The recipe is very simple, with very few ingredients. In fact, all the old recipes were simple and handy. We remember with nostalgia semolina pudding with milk, or the classic milk with rice.

The classic version of macaroni and cheese was with raisins. But we really like cranberries because they are a little sour.

But, in order to properly celebrate Dragobetele, let's not forget either papanași recipe. It is the most beloved traditional recipe and deserves to be prepared for such a holiday. Especially since it also has thematic colors: white and red, from cream and jam.

There are many traditional recipes worth remembering. Find some of them on the blog.

* And if you find yourself in the taste of the recipes on this blog, I am waiting for you every day on facebook page. You will find there many recipes posted, new ideas and discussions with those interested.

* You can also sign up for Recipes group of all kinds. There you will be able to upload your photos with tried and tested dishes from this blog. We will be able to discuss menus, food recipes and much more. However, I urge you to follow the group's rules!

You can also follow us on Instagram and Pinterest, with the same name "Recipes of all kinds".


Cranberry cookies

Laly sent a wonderful recipe to our Contest: Cranberry Cookies. Bring spring with you with your wonderful recipes prepared for your loved ones and you can win a DeKassa 10 Liter pressure cooker with extra glass lid, a wok pan with lid and Bergner ceramic interior (Vioflam series), or a steam cooking pot with two Peterhof sites (bottom encapsulated in 3 layers), offered by Megaplus.ro.

INGREDIENTS

1 glass of oil (200 ml glass)
1 cup yogurt
1.5 glass of sugar
2 eggs
1 teaspoon grated with baking soda
1 vanilla essence, rum
a pinch of salt
1 glass of cranberries or raisins
as much flour as it contains
lemon juice (about 1 tablespoon)

METHOD OF PREPARATION

Mix the yogurt with the sugar, until it partially melts. Add the essences, eggs, salt powder, baking soda soaked in a little lemon juice, oil and flour as it contains (the dough should be slightly sticky, not very hard). At the end we add raisins, or cranberries in my case. In the original recipe it was mentioned that when preparing the cookies we grease our hands with oil. I didn't need it, the dough didn't stick. Break the dough into about an egg and form round cookies, slightly flattened, thicker than usual. Put the sugar in a bowl and put the cookies on one side through the sugar. Line the tray with baking paper and place the cookies. Bake on low heat until nicely browned. There will be some crispy cookies on the outside and soft ones on the inside.