http___list-libertas.info_2021_03_14_najsocniji-kuglof-ikada__1.xml
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Although we are usually very busy and have very little time to cook, sometimes we are inspired to prepare something new, tasty and unusual. Today, we here at Enlighten decided to share ten delicious, melt-in-your-mouth muffin recipes that everyone in your family will definitely love. Nutella muffins Ingredients: - 5 oz (140 g) butter, softened - 3/4 cup sugar - 3 eggs - 1/2 teaspoon vanilla extract - 7 oz (200 g) flour, sifted - 1/4 teaspoon salt - 2 teaspoons baking powder - 1/3 cup Nutella Directions: - Preheat the oven to 320 degrees F (160 degrees C), and line your muffin tins with paper so that the dough doesn’t stick. - Whip butter with sugar for two minutes, and then add eggs. Keep whipping the mixture until smooth. - Next, add the flour, vanilla extract, salt, baking powder and mix until smooth. - Fill each muffin cavity 3/4 of the way full using a tablespoon. - Top each muffin with about 1 1/2 teaspoon of Nutella. - Using a toothpick, swirl the Nutella into the dough. - Put the muffin tin in the preheated oven and bake for 20 minutes. - Then, let the muffins cool and top each with a teaspoon of remaining Nutella. The source: wikihow Apricot and strawberry muffins Ingredients: - 5 pieces apricots - 9 pieces strawberries - 2 eggs - 6.3 oz (180 g) flour - 3 oz (80 g) sugar - 0.2 oz (6 g) baking powder - 1.8 oz (50 g) chocolate - 1.8 oz (50 g) olive oil - vanilla sugar - a pinch of salt Directions: - Beat eggs with sugar. - Combine the flour, baking powder, salt and vanilla sugar, mix everything well. Add the butter and transfer the flour mixture to the bowl with the beaten eggs. Stir all ingredients well once again. - Remove green sepals from strawberries, halve and stone the apricots. Cut strawberries and apricots into medium-sized pieces. - Cut the chocolate with a knife and add it to the dough along with apricots and strawberries. Stir. - Pour the dough into muffin tin filling each cavity 2/3 of the way full and bake in a preheated oven at 356-390 degrees F (180-200 degrees C) for 25-30 minutes. The source: food.passion Raspberry cream muffins Ingredients: - 5 oz (150 g) butter or margarine - 5 oz (150 g) sugar - 4 eggs - 3.5 oz (100 g) chocolate - 2 teaspoons baking powder - 7 oz (200 g) raspberry - 10.5 oz (300 g) cottage cheese (Almette, Buko or Philadelphia) Directions: - Cut the chocolate into cubes. - Blend sugar and butter until white. - Add eggs, mix well. - Add chocolate, stir once again. - Add flour, baking powder and knead the dough. - For the cream: mix the egg with sugar, add cheese and raspberries. Stir thoroughly. - Fill each muffin cavity half full with the dough and top with the cream. Bake in the oven at 356 degrees F (180 degrees C) for 30 minutes. - Take the muffins out of the oven. Allow them to cool before removing from the mold. The source: povar Lemon blueberry yogurt muffins Ingredients: - 3.5 oz (100 g) flour - 0.7 oz (20 g) oat flour - 1 teaspoon baking powder - 2.6 oz (75 g) sugar - 3 tablespoons vegetable oil - 3 tablespoons yogurt - 1 egg - 2 tablespoons frozen blueberries - zest of 1/2 lemon Directions: - Mix together the flour, oat flour, sugar, baking soda and lemon zest. - In a separate bowl, combine the vegetable oil, yogurt and egg. Add dry ingredients to wet ingredients and stir thoroughly. - Sprinkle one tablespoon of flour over blueberries, mix and add the berries to the dough. - Transfer the dough to the muffin tin and bake at 356 degrees F (180 degrees C) for 35 minutes. The source: livejournal Chocolate and cottage cheese muffins Ingredients: - 9.5 oz (270 g) flour - 2 tablespoons cocoa powder - sugar (3.5 oz (100 g) for the dough and 4 tablespoons for the filling) - 3.5 oz (100 g) butter, melted - 3.5 oz (100 g) dark chocolate, melted - 7 fl oz (200 ml) kefir - 3 eggs (2 eggs and 1 egg white for the dough, and 1 egg yolk for the filling) - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 9 oz (250 g) cottage cheese Directions: - For the filling: mix the cottage cheese, 4 tablespoons of sugar and 1 egg yolk. - For the dough: First, combine the kefir, 2 eggs, 1 egg white, melted dark chocolate, melted butter and 3.5 oz (100 g) of sugar. Mix the flour, cocoa powder, baking powder and baking soda together in a separate mixing bowl. Combine all the ingredients and mix everything well. - Fill each muffin cavity with the dough 2/3 of the way full, and put the cottage cheese filling in the middle. - Bake at 356 degrees F (180 degrees C) for 20 minutes. The source: povarenok Pear and ginger muffins Ingredients: - 10.5 oz (300 g) pear - 12 oz (350 g) flour - 5 oz (150 g) sugar - 8.8 oz (250 g) sour cream - 3.5 fl oz (100 ml) vegetable oil - 2 eggs - 1 tablespoon honey - 2 teaspoons baking powder - 1 tablespoon dried ground ginger - 1 teaspoon cinnamon Directions: - In a bowl, mix the flour, sugar, dried ginger (if you use fresh ginger root, peel it and grate using a fine grater), cinnamon, baking powder and a pinch of salt. - In another bowl, combine the sour cream, eggs, vegetable oil and honey. - Mix all the ingredients to get a thick dough. - Wash and peel pears, core them and chop finely. Add the fruit to the dough, mix and make sure the pear chunks are evenly distributed throughout the dough. - Using a teaspoon, divide the mixture between the muffin tins. - Bake for 15 minutes at 356 degrees F (180 degrees C). - Remove the muffins from the tins and let them cool. The source: findfood Beet and carrot muffins Ingredients: - 1 1/2 cup flour - 14 oz (400 g) raw beetroot, grated - 14 oz (400 g) raw carrot, grated - 5 oz (140 g) cane sugar - 1/3 cup olive oil - 2 eggs - 0.07 oz (2 g) vanilla extract - 2 teaspoons cinnamon - 1 teaspoon baking soda - 1 teaspoon baking powder - a pinch of salt Directions: - Mix the flour, baking soda, baking powder, grated vegetables, cinnamon, vanilla extract, sugar and salt. - In another bowl, combine the olive oil with eggs. - Mix all the ingredients until smooth. - Preheat oven to 356 degrees F (180 degrees C). Divide the dough among prepared muffin tins and bake for 25-30 minutes. The source: the-challenger Banana oat muffins Ingredients: - 1 egg - 3.5 oz (100 g) flour - 1.7 oz (50 g) oat flakes - 1.7 fl oz (50 ml) vegetable oil - 2 bananas - 3.5 fl oz (100 ml) milk - 3 oz (90 g) brown sugar - 0.18 oz (5 g) baking powder Directions: - Mix oat flakes with milk and let them swell for an hour. - Preheat oven to 356 degrees F (180 degrees C). - Beat the egg with sugar. Pour in the oil and beat well once again. - Mash bananas with blender or fork, and add them to the egg mixture along with oat flakes. - Stir in the flour and baking powder. - Fill muffin tins with the dough 3/4 of the way full, and bake them in oven for 40-45 minutes. The source: livejournal Cinnamon apple muffins Ingredients: - 7 oz (200 g) butter or margarine - 7 oz (200 g) sugar - 2 teaspoons vanilla sugar - 9 fl oz (250 ml) sour cream - 3 eggs - 14 oz (400 g) apples - 3 teaspoons cinnamon - 3 teaspoons baking powder - 12 oz (300 g) flour Directions: - Wash and peel the apples, and core them and cut them into chunks. Transfer them to the boil, sprinkle cinnamon over it and mix well. - Grind butter (or margarine) with sugar and vanilla sugar, add eggs and stir everything well. - Add the sour cream and apple-cinnamon mixture, mix thoroughly. Next, add the flour, baking powder and mix everything once again. - Grease the muffin tins with vegetable oil or butter, fill them with the dough 2/3 of the way full. - Preheat oven to 356 degrees F (180 degrees C). Bake the muffins for 30-35 minutes. The source: cook-room Toffee muffins Ingredients: - 2.5 oz (70 g) butter - a little vegetable oil - 4.5 oz (125 g) sugar - 1 teaspoon vanilla sugar - 2 eggs - 2.8 fl oz (80 ml) cream - 4.5 oz (125 g) flour - 3 oz (85 g) dark chocolate - 2.8 oz (80 g) milk chocolate - 18 oz (500 g) toffee Directions: - For the dough: in a saucepan, melt the dark chocolate and butter, mix well and remove from heat. Add sugar, vanilla sugar, flour, two eggs and mix everything well. - Grease the muffin tins with vegetable oil and put a heaping tablespoon of dough into each cavity. Place the the muffins into the oven. Bake for 12 minutes at 356 degrees F (180 degrees C). Remove the muffins from the oven and let them cool slightly. - For the glaze: in a saucepan, combine the cream with milk chocolate and heat, stirring occasionally, until the chocolate is completely melted and mixed with cream. - In a blender or food processor, grind toffee. - Dip each muffin into glaze and then press into toffee. - Let the muffins cool.
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Sastojci Smjesa za kuglof 340 g glatkog brašna 1 prašak za pecivo 40 g kakaa u prahu 1/2 žličice soli 115 g maslaca 240 ml ulja 2 x 180 g tekućeg jogurta 2 jaja 400 g šećera 2 vanilin šećera Čokoladna glazura 100 g čokolade za kuhanje 3 žlice tekućeg jogurta Priprema Brašno, prašak za pecivo, sol i kakao pomiješajte u zdjelici i ostavite sastrane. Maslac otopite na laganoj vatri i ostavite da se malo ohladi pa ga izmiksajte sa šećerom, vanilin šećerom i jajima. Dodajte jogurt i ulje pa sve još kratko izmiksajte. Pripremljene suhe sastojke dodajte malo po malo i miksajte smjesu na najmanoj brzini, dok ne uklonite sve grudice. Biskvitnu smjesu izlijte u namaščen i pobrašnjen kalup za kuglof. Kuglof pecite 50-55 minuta na temperaturi od 160 °C. Čačkalicom provjerite je li tijesto pečeno. Za pripremu čokoladne glazure čokoladu otopite na pari, dodajte tekući jogurt pa metlicom miješajte smjesu dok ne dobijete lijepu glazuru.Ohlađeni kuglof pažljivo preokrenite na tanjur za posluživanje i prelijte čokoladnom glazurom.