Muffin & Cupcake

Bakery Style Muffins[2]

bakery style muffin

Ingredients:

  • 3 cups All-purpose flour
  • 1 TBSP Baking powder
  • 1/2 tsp Baking soda
  • 1/2 tsp Salt
  • 10 TBSP Unsalted butter (soft)
  • 1 cup Sugar
  • 2 large Eggs
  • 1 tsp Vanilla extract
  • 1 1/2 cups Balken or Greek style plain yogurt

Instructions:

Preheat oven to 375°F. and spray a 12 cup muffin tin with cooking spray(or line with paper liners).

Whisk togetehr the flour, baking poweder, baking soda and salt in a medium-sized bowl.

in a large bowl or bowl of a stand mixer, bream together the butter and sugar. Add the eggs one at a time. Beat in the vanilla.

Alternate adding the yogurt and flour into the butter mixtre, ending with the flour and working in 2 or 3 additions (Such as 3/4 cup of chocolate chips or your favourite nuts)

Divide the batter evenly among the muffin cups, filling them to the top or slightly higher, preferably with an ice cream scoop, and bake for 20-25min, until golden brown and a tester comes out clean. (note: with fruit addition you may have to increase baking time by few minuets.)

Cool on a wire rack.

Makes 12 large muffins.

Siracha Cornbread Muffins[3]

siracha cornbread muffins <

Ingredients:

  • 1 cups All-purpose flour
  • 1 cup Cornmeal
  • 1 TBSP Baking powder
  • 1/2 tsp Baking soda
  • 1 cup Buttermilk
  • 1/3 cup Butter melted and cooled
  • 2 large Eggs at room temp.
  • 3 TBSP Pure mable syrup
  • 1/4 cup Honey
  • 12 TBSP Siracha hot sauce

Instructions:

Preheat oven to 375°F. and line a 12 cup muffin tin with paper linesr.

In a medium bowl combine flour, cornmeal, baking powder, baking soda and salt; set aside.

In a large bowl, whisk together buttermilk and butter. Beat in eggs, one at a time, beating until fully incorporated after each addition, then add in the maple syrup and honey.

Gradually add the dry ingredients to the wet ones and mix until just combined. Divide the batter evenly among the muffin cups. Add a TBSP of Siracha to the batter in each muffin cavity and swirl with a butter knife. Bake for 10-12 minuets or until set and slightly golden. DO not over bake.

Remove from oven and let cool slightly before taking them out of the muffin tin. They will keep in an airtight container for up to a week.

Makes 1 dozen muffins.

Mtn. Dew Dorito Cupcakes[4]

Mountain Dew Dorito cupcakes

Ingredients:

cupcake

  • 1 Lemon cake mix
  • 1 Small box sugar-free instant lemon pudding
  • 3 Eggs
  • 1 1/4 cups Mountain Dew
  • 1/3 cup Oil

Frosting

  • 4 cups Confectioner's sugar
  • 2 sticks Unsalted butter (room temperature)
  • 1/8 to 1/4 cup mountain dew

Instructions:

Preheat oven to 350°F. Prepare muffin tins with 18 cupcake liners.

To make cupcakes, prepare cake mix by adding pudding, eggs, oil, and mountain dew. Beat well for 3 minutes with electric mixer.

Divide cake mix evenly into the 18 prepared cupcake liners. Bake for 17 to 20 minutes (or until toothpick inserted comes out clean.)

Cool cupcakes completely before frosting.

To make frosting, beat butter well until smooth. Slowly add confectioner's sugar, 1 cup at a time.

Slowly add in mountain dew to desired consistency. Frost cooled cupcakes.

Crushed Doritos and sprinkle cupcakes.