Summer Love Muffins Recipes

Steps:

• Preheat oven to 325°F Put muffin cups into 24 tins.
• Mix all ingredients, in order. Make sure wet ingredients are blended before adding dry, then mix thoroughly before folding in squash.
• Fill cups about half-way. Bake for about 25 min until toothpick comes out clean.

Steps:

• Preheat your oven to 375°F and grease twelve muffin tins.
• Mix together the first five dry ingredients in a large bowl.
• Gently stir in the soymilk, oil, and vanilla but be careful not to over mix.
• Fold in strawberries and pour the batter into your prepared muffin tins, 3/4 of the way to the top.
• Bake for 15-20 minutes, until a toothpick inserted into the center of a muffin comes out clean; let muffins sit for 10 minutes or more before removing them from the pan.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper liners.
• Mix peaches, basil, and 1 tablespoon brown sugar in a bowl; let sit until sugar dissolves, about 15 minutes.
• Sift flour, baking powder, baking soda, and salt together in a large bowl. Mix 1 cup Cheddar cheese into flour mixture.
• Beat butter and 7 tablespoons brown sugar in a bowl with an electric mixer until smooth and creamy. Add eggs, one at a time, until just combined; gently fold in peaches. Mix flour mixture, a little at time, into peach mixture until batter is just combined.
• Spoon batter into the prepared muffin cups. Sprinkle 1/4 cup Cheddar cheese over batter.
• Bake in the preheated oven until a toothpick inserted in the middle of a muffin comes out clean, about 25 minutes.

Steps:

• Heat the oven to 180C/160C fan/gas 4 and line a 12-hole muffin tin with paper cases. Beat 100g of the butter and the caster sugar together using an electric whisk until pale and fluffy. Add the eggs, beat for 1 min, then mix in the yogurt, vanilla and milk. Combine 250g of the flour with the baking powder and bicarb in a bowl with ¼ tsp salt, then stir this into the wet ingredients.
• Spoon 2 tbsp of the batter into each paper case. Gently push two raspberries each into four of the cases, two or three blackberries into another four and a large spoonful of chopped peaches into the final four. Divide the rest of the batter between the cases, spooning it over the fruit, then top with more berries or peaches, to match the filling.
• Mix the remaining 50g flour and 25g butter together with your fingers until the mixture clumps together in small chunks, then stir in the demerara sugar. Sprinkle a little of the crumble mixture over each muffin, then bake for 22-25 mins until risen, golden and a skewer inserted into the centre comes out clean.
• Leave to cool in the tin for 10 mins, then carefully lift out onto a wire rack to cool completely. Will keep for three days in an airtight container.

Steps:

• Blend the coconut oil and brown rice syrup with a hand mixer or spoon until well blended. Add eggs and extracts and blend until smooth.
• Mix the flour, corn meal, baking powder and salt together.
• Then add flour mixture to your liquid mixture and blend well, not over mixing. Add milk and blend until smooth. Fold in fruit and nuts.
• Suggestions for fruit and nuts: blueberries, fresh currants, peaches, strawberries, walnuts, sunflower seeds, or almonds.
• Bake at 375 for 24 minutes. Check with a toothpick for doneness. Let cool on racks or pot holders. Tip the muffins up on their sides to cool evenly. Let cool for at least 10 minutes before enjoying.