Agave Muffins Recipes

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Lightly grease a muffin pan.
• Combine the cornmeal, flour, baking soda, and salt in a large bowl; stir in the applesauce, soy milk, and agave nectar. Slowly add the oil while stirring. Pour the mixture into the muffin pan.
• Bake in the preheated oven until a toothpick or small knife inserted in the crown of a muffin comes out clean, 15 to 20 minutes.

Steps:

• 1. Preheat oven to 400 degrees F. Line 24 muffin cups with king size paper liners, and spray liberally with non stick cooking spray and then set aside till needed. Will make at least 36 or more average size muffins.
• 2. These are the main ingredients for this recipe.
• 3. Add all the liquid ingredients to a large bowl. Room temperature eggs, milk, heavy whipping cream, agave, and lemon extract, then beat until mixture is completely blended together.
• 4. Add in half of flour and beat again till completely blended together. Then add in the remaining flour and beat again. Add in optional food color if desired and beat till blended.
• 5. Now switch from beaters and use a large spoon, add in all of the frozen or fresh blueberries, and carefully stir blueberries into muffin batter, until berries are incorporated into batter.
• 6. Fill prepared muffin cups about 2/3 full. Top each muffin with a few of the chopped nuts if desired. Then Bake in preheated prepared oven for 20 minutes until golden brown. Remove from oven allow to cool then place on cooling rack or platter to cool completely. Serve & enjoy.

Steps:

• LAVENDER BUTTER:.
• Combine the butter, dried lavender and honey in the bowl of a food processor. Process for 30 seconds. Reserve 1/3 cup; wrap the remaining butter in plastic wrap. (Or if you're making the butter in advance, transfer the whole amount to a piece of plastic wrap. Fold enough wrap over the butter so that you can use it to help mold the butter into a log; roll and twist the wrap on the ends to seal. Refrigerate or freeze.).
• MUFFINS:.
• Preheat the oven to 375 degrees.
• Lightly grease and flour 10 wells of a standard-size muffin pan, or line them with paper baking cups.
• Combine the agave nectar, soy milk, 1/3 cup of lavender butter, eggs and vanilla extract in the bowl of a stand mixer or hand-held mixer; beat on low speed to incorporate.
• Combine the flour, sugar, baking powder, baking soda and salt on a sheet of wax paper or parchment paper. With the motor running, add the flour mixture to the bowl in two additions, beating (on low speed) until well incorporated.
• The batter will be quite dense.
• Divide it among the prepared muffin wells, filling them two-thirds full.
• Bake for 17 minutes, or until the muffins are light golden in color.
• Serve warm or at room temperature.

Steps:

• Mix the applesauce, nectar, egg and butter together. Set aside.
• In a separate bowl, mix together baking soda, baking powder, salt and flours.
• Mix wet and dry ingredients all together. (Never over mix muffins.).
• Pour into greased muffin tins, and bake in 350 degrees oven for approximately 30 minutes. Muffins are done when a toothpick stuck in the middle comes out clean.
• Do not over fill muffin tins as these muffins tend to spread out instead of rising up.

Steps:

• Beat egg mix with ricotta cheese, agave and softened butter. Mix in 1 cup oats, orange peel and baking soda. Slowly add flour. Grease and flour giant muffin tin. Sprinkle remaining oats on each muffin. Bake at 375°F about 25 minutes or until wooden pick inserted near center comes out clean. Remove from pan cool slightly on wire racks. Serve warm.

Steps:

• Combine agave, orange juice, butter, eggs and vanilla mix well. Combine flour, sugar, baking powder, baking soda and salt in mixing bowl. Stir liquid mixture into dry ingredients until well blended. Pour into greased and floured muffin cups and fill 2/3 full. Bake at 375°F for 15 to 20 minutes or until golden.

Steps:

• In medium bowl, combine flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg set aside. Using an electric mixer, beat butter until light beat in agave, egg and pumpkin. Gradually add flour mixture, mixing until just blended stir in walnuts. Spoon into 12 greased or paper-lined 2 1/2-inch muffin cups. Bake at 350°F for 25 to 30 minutes, or until toothpick inserted in center comes out clean. Remove muffins from pan to wire rack. Serve warm or at room temperature.

Steps:

• Combine oats, flours, baking powder, salt, cinnamon and soda mix well. Beat eggs, agave, milk and oil together mix well. Pour agave mixture over dry ingredients mix only until moistened. Spoon into oiled muffin tins. Bake at 375°F for 20 to 30 minutes or until wooden pick inserted near center comes out clean.