DURING FESTIVITIES, YOU COULD BAKE, COOK AND SEND TO FAMILY AND FRIENDS RIGHT? AND MOST TIMES YOU COULD DECIDE TO DO THIS WITH FLAVORS AND WITH SPEED AND IN A HURRY. BUT MOST TIMES YOU COULD DECIDE TO USE THE REAL FRUITS TO GET THE ACTUAL FLAVOR AND TASTE YOU NEED.
SO...THIS WAS THE CASE FOR THESE 2 TYPES OF MUFFINS, I DID THESE BAKING WITHIN A SHORT TIME TO SEND TO SOME FAMILY MEMBERS AND WITH NATURAL INGREDIENTS. (please do forgive the quality of the picture, these were the days of my blackberry bold 5 lollzzz... I loved that phone so much that I didnt want to get an android phone, it had to spoil beyond repair before i gave it up, so this isn't funny*grinning*. Besides, that phone took most of my most clever recipes, it began this journey with me people,it was my partner,hahaahaa)
IT WAS THE PERFECT CONSUMABLE GIFT TO COME UP WITH WITHIN A SHORT TIME... LOLZZ. YOU CAN ALSO TRY IT TOO, ITS LOW SUGAR, ITS QUICK, EASY, VERY EASY TO PACKAGE AND LOW IN CALORIES WITH NATURAL INGREDIENTS. ANOTHER THING IS THAT, YOU COULD SUBSTITUTE THE BROWN SUGAR FOR HONEY. IF I HADN'T RAN OUT OF HONEY THAT MORNING IT WOULD HAVE BEEN THE BEST SHOT AND IT WOULD TASTE EVEN BETTER.
ORANGE MUFFINS
INGREDIENTS - 3 ORANGES WITH JUICE SQUEEZED OUT - ONE COOKING SPOON OF NO CHOLESTEROL OIL - 1 CUP OF FLOUR - 1 AND A HALF TEASPOONS OF BROWN SUGAR OR HALF CUP OF HONEY - 2 TEASPOONS BAKING POWDER - 1 TEASPOON OF VANILLA FLAVOR - 1 EGG WHITE - 1 HANDFUL OF RAISINS - 1 CUP OF MILK( SKIMMED OR PLANT MILK)
PREP - WHISK THE EGG WHITE TILL IT TURNS WHITE AND FOAMY, THEN ADD THE SUGAR OR HONEY AND OIL AND THEN MIX TILL EVERYTHING IS FINELY INCORPORATED.
- POUR IN THE MILK AND ORANGE JUICE AND MIX IN TILL EVERY THING IS WELL INCORPORATED.
- IN ANOTHER BOWL MIX IN YOU FLOUR, BAKING POWDER, SALT AND RAISINS.
- POUR IN YOUR WET MIXTURE INTO THE DRIED MIXTURE, MIX IN UNTIL FINELY INCORPORATED AND SMOOTH.
- READY YOUR CUP CAKE PAN AND SPRAY IN OIL TO PREVENT PAPER FROM STICKING.
- THEN POUR IN YOUR BATTER WITH A COOKING SPOON OR SMALL CUP. POUR TO ABOUT MORE THAN HALF OF THE PAPER.
- PUT DIRECTLY INTO OVEN, IF IT’S A FIRE OVEN REGULATE TILL NUMBER 4 AND BRING DOWN WITHIN 30-45MINS, IF ITS AN ELECTRIC OVEN KNOW YOUR REGULATOR. JUST KEEPING IT ON A MEDIUM HEAT.
- CUP CAKES SHOULDN’T STAY LONG IN THE OVEN IF THEY DO THEY BURN WELL, FROM EXPERIENCE.
- DO NOT BE DECEIVED BY THE WAY IT LOOKS AT THE TOP, IT COULD BE QUITE DECEIVING TO MAKE YOU THINK THAT YOUR MUFFIN ISN'T READY, USE YOUR TOOTH PICK TO CHECK BY INSERTING IT INTO THE MUFFIN AND IF IT COMES OUT CLEAN THEN ITS READY. ANOTHER WAY IS TO HAVE A TASTE VERSION TO TASTE AND SEE IF ITS READY ON THE INSIDE.
CARROT MUFFINS
CARROT MUFFINS- SAME METHOD AND INGREDIENTS WITH THAT OF ORANGE MUFFINS, EXCEPT YOU REPLACE ORANGE WITH CARROTS AND YOU WORK WITH CARROTS IN A PARTICULAR WAY.
INGREDIENTS - 3 CARROTS FINELY GRATED(IN SHREDDED FORM) - ONE COOKING SPOON OF NO CHOLESTEROL OIL - 1 CUP OF FLOUR - 1 AND A HALF TEASPOONS OF BROWN SUGAR OR HALF CUP OF HONEY. - 2 TEASPOONS BAKING POWDER - 1 TEASPOON OF VANILLA FLAVOR - 1 EGG WHITE - 1 HANDFUL OF RAISINS - 1 CUP OF MILK( SKIMMED OR PLANT MILK) - QUARTER TEASPOON OF SALT
PREP - WHISK THE EGG WHITE TILL IT TURNS WHITE, THEN ADD THE SUGAR AND OIL AND THEN MIX TIL EVERYTHING IS FINELY INCORPORATED.
- POUR IN THE MILK AND HALF OF YOUR GRATED CARROTS AND MIX IN TILL EVERY THING IS MILKY .
- IN ANOTHER BOWL MIX IN YOU FLOUR, BAKING SODA OR BAKING POWDER, SALT, THE REMAINING GRATED CARROTS AND RAISINS.
- POUR IN YOUR WET MIXTURE INTO THE DRIED MIXTURE, MIX IN UNTIL FINELY INCORPORATED AND SMOOTH.
- READY YOUR CUP CAKE PAN AND SPRAY IN OIL TO PREVENT PAPER FROM STICKING.
- THEN POUR IN YOUR BATTER WITH A COOKING SPOON OR SMALL CUP, POUR TO ABOUT MORE THAN HALF OF THE PAPER.
- PUT DIRECTLY INTO THE OVEN, IF IT’S A FIRE OVEN REGULATE TILL NUMBER 4 AND BRING DOWN WITHIN 30-45MINS, IF IT’S AN ELECTRIC OVEN KNOW YOUR REGULATOR BY JUST KEEPING IT ON A MEDIUM HEAT.
BRING OUT FROM HEAT AND PAN AND THEN ENJOY A YUMMY YUMMY CUPCAKE...
Comentários