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Alternatively, you can mix in banana🍌, chocolate chips🍫 or dried fruit, and also top with almond slices or frosting.😋 http://bit.ly/2Jocf6W This is an exquisitely delicious muffin🍰 with lots of kabocha🎃 and walnuts!💗🐩👩 #muffins #recipe #マフィン #レシピ
【 Oregon & Washington Blueberries Oatmeal Muffins 】👩🏻🍳👩🏻🍳
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Grab A Boost of Blue! Blueberries are naturally sweet, tart, and nutritious - making them a beloved superfood. The highly versatile blueberries can be enjoyed as it is - a snack or incorporated into various recipes. 💙💙
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Here’s my Oregon & Washington Blueberries Oatmeal Muffins recipe inspired by Georgen. ✨✨
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Ingredients
200g Rolled Oats
200g Oregon & Washington Blueberries
50g Honey
½ tsp Baking Soda
1 tsp Baking Powder
¼ tsp Salt
2pcs Eggs
1 Banana
1 tsp Vanilla Essence
80ml Olive Oil
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Methods:
1. Place the rolled oats in a food processor and blend until they form a fine flour, stopping and stirring occasionally.
2.Add baking soda, baking powder and salt to the oat flour and then mix well.Mash the banana with a fork in a big mixing bowl.
3. Add the eggs to the mashed banana, followed by olive oil, honey and vanilla essence. Stir until all the wet ingredients are well combined.
4. Pour the wet mixture into the dry ingredient bowl, and slowly stir until combined. Scoop the batter and distribute evenly into all the muffin liners.
5. Place a few Oregon & Washington blueberries and sprinkle some rolled oats on top to garnish. Bake in a preheated oven at 190°C for 20 minutes.
6. Test the doneness with a toothpick, when it's fully baked, there won't be any wet batter on it. Enjoy! 💯💯
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More info at https://www.sunshinekelly.com/2021/08/recipe-oregon-washington-blueberries-oatmeal-muffins.html
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@oregonblueberrygrowers
@wablueberries
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#Oregonblueberries
#Washingtonblueberries
#GrabABoostOfBlue
#blueberrygoodness
#healthyblueberries
#kellyskitchen
Alternatively, you can mix in banana🍌, chocolate chips🍫 or dried fruit, and also top with almond slices or frosting.😋 https://bit.ly/3bp8j1d This is an exquisitely delicious muffin🍰 with lots of kabocha🎃 and walnuts!💗🐩👩 #muffins #recipe #マフィン #レシピ
The ingredients are listed below.
アーモンドプードルが多めのマフィン生地にキャラメルを練りこみました。ふんわりしつつ、しっとり感もあって美味しいです。ぜひ作ってみてください＾＾
焼きたては、トップはカリッと香ばしく、中はふわふわです。ある程度冷めたら、ラップしてくださいね。しっとり感が保てます。
トッピングのカラメルりんごやくるみは、お好みでもっと増やしてもいいですし、生地に練りこんでも美味しいと思います。
【材料：マフィン型 6個分】
★クックパッドはこちら→https://cookpad.com/recipe/6855081
※使用したマフィン型
1カップあたり 深さ：3.5 cm, 上直径：7 cm, 下直径：5 cm
■ キャラメル（生地用）
グラニュー糖 50ｇ
温めた生クリーム 50ｇ
※生クリームは600Wで20秒ほど温めたものを使います
■ マフィン生地
無塩バター（常温） 65ｇ
グラニュー糖 50ｇ
卵M（常温） 1個
アーモンドプードル 40ｇ
薄力粉 100ｇ
ベーキングパウダー 4ｇ
牛乳 30ｇ
■ トッピング
りんご 1/2個（正味約100ｇ）
グラニュー糖 30ｇ
無塩バター 20ｇ
くるみ 15ｇ
Fresh-baked is crispy outside and fluffy inside! Once the dough is cooled, please wrap it with plastic wrap to prevent drying.
【ingredients: 6 pieces】
★COOKPAD(US)→https://cookpad.com/us/recipes/15273489-caramel-muffins-top-with-caramel-apple-and-walnuts?ref=you_tab_my_recipes
■ Caramel, for muffin batter
50g (1/4 us cup) granulated sugar
50g (1/5 us cup) heavy cream, warmed (microwave 600W 20sec)
■ Muffin batter
65g (2.3 oz) unsalted butter, room temperature
50g (1/4 us cup) granulated sugar
1 egg (about 50g, 1.8 oz, without shell), room temperature
40g (6.5 Tbsp) almond flour
100g (4/5 us cup) cake flour, or all-purpose flour
4g (1 tsp) baking powder
30g (2 Tbsp) milk
■ Topping
1/2 apple (net about 100g, 3.5 oz)
30g (2.5 Tbsp) granulated sugar
20g (1.7 Tbsp) unsalted butter
15g (0.5 oz) walnuts
※muffin tray
per 1 cup, Height: 3.5 cm, upper diameter: 7 cm, lower diameter: 5 cm
per 1 cup, Height: 1.4 in, upper diameter: 2.8 in, lower diameter: 2 in
バター少なめの配合で濃厚だけどさっくり感もあるブラウニーにクッキーをのせて焼きます。
お好みのビスケット、チョイスやロータスなどをのせて、クッキーに沿って切り分けるとひとくちサイズに。
もちろん具材なしだったり、ナッツなどをのせて普通のブラウニーにしても◎。
18cmスクエア型か、厚くなりますが15cmでも。
もしくはマフィン型、カップケーキ型で作ってもかわいいです！
型がなくてもオーブン用シートで箱を作れば作れます。
【材料】
15or18cmスクエア型orマフィン型等
・全卵 2個
・グラニュー糖 35g
・チョコレート(カカオ55％前後) 100g
・バター 80g
・薄力粉 30g
・ココアパウダー 5g
・ナッツやクッキーなど
【準備】
・型に敷き紙を敷く
・チョコが大きい場合は溶けやすいように刻む
・薄力粉、ココアパウダーはふるって使う
・オーブンを180℃に予熱する
【作り方】
1. ボウルに卵2個を溶きグラニュー糖35gをすり混ぜる
2. 小鍋にチョコレート100g・バター80gを合わせて弱火で溶かし混ぜる(湯煎やレンジで溶かしても○)
3. 卵液に溶かしたチョコレートを加えて良く混ぜ、しっかり一体化させる(泡立てない)
4. 薄力粉30g・ココアパウダー5gをふるい入れ、ヘラに持ち替えてさっくり混ぜ合わせる
5. 粉っぽさがなくなったら型に流し入れ平らにし、好みでナッツやクッキーをトッピングする
6. 180℃に予熱したオーブンで15～20分(薄いなら15分、マフィン型等厚いなら20分)焼いて出来上がり
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▼サブチャンネル(料理実験チャンネル)
https://www.youtube.com/channel/UCqIW0OHh8k2np5ZNz3wz8sg
▼ブログ
http://www.ikashiya.com/
▼Twitter
https://twitter.com/sakihirocl
▼Instagram
https://www.instagram.com/sakiyamahiroshi/
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↓using translation software.
[Ingredients]
15 or 18 cm square mold or muffin mold, etc.
・2 whole eggs
・35 g granulated sugar
・Chocolate (Cacao around 55%) 100 g
・80 g butter
・30 g cake flour
・5g cocoa powder
・Nuts, cookies, etc.
[Preparation]
・Cover the mold with baking paper.
・If the chocolate is large, mince it so it melts easily.
・Sift weak flour and cocoa powder.
・Preheat the oven to 180 ° C.
[How to make]
1. Beat 2 eggs in a bowl and grind and mix 35 g of granulated sugar.
2. Mix 100 g of chocolate and 80 g of butter in a small pot and melt it over low-heat. (You can also melt it over hot water or in the microwave.)
3. Add the melted chocolate to the egg mixture, mix well, and mix well (Do not whip.).
4. Sift in 30 g of weak flour and 5 g of cocoa powder. Switch to a spatula and lightly mix it together.
5. When it is no longer powdery, pour it in the mold and flatten it. Top it with nuts or cookies if you'd like.
6.Preheat an oven at the temperature of 180 degrees Celsius. Bake the dough for 15 to 20 minutes (15 minutes if it is thin. 20 minutes if it is thick like a muffin mold.), and then it is finished.
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