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Fluffy apple muffins

Fluffy apple muffins

Preheat the oven to 200ᵒC.

Beat the butter with the sugar. In another bowl, mix the flour with the baking powder, salt and ginger. Add the flour and whey mixture to the butter mixture and mix. Incorporate the diced apples, then divide the composition obtained. in a muffin tray lined with baking sheets.

Bake the muffins for 25 minutes, until golden brown and raised, then serve.


Apple croissants & # 8211 simple recipe

For the dough I needed:

  • 250 ml of lukewarm milk
  • 60 grams of sugar
  • an envelope of dry yeast or 20 grams of fresh yeast
  • 500 grams of flour
  • a pinch of salt
  • a whole egg
  • 80 grams of melted butter

For the filling:

  • 4 & # 8211 5 large apples
  • 2 & # 8211 3 tablespoons sugar, depending on how sweet you like to eat. Taste the mixture best and add more as needed.
  • A teaspoon of cinnamon

  • 500 g flour (plus 30 g)
  • two eggs
  • 180 ml of milk
  • 60 g sugar
  • 60 g butter
  • 25 g fresh yeast
  • a pinch of salt
  • vanilla (extract, essence or vanilla sugar)
  • 4 apples (approx. 700 g)
  • a cube of butter
  • two tablespoons of sugar
  • grated peel of a lemon (or a teaspoon of cinnamon)
  • an egg to grease the Parisians
  • vanilla powdered sugar for powdering

Crispy blueberry muffins

We are slowly preparing for the beginning of school, today with a recipe for crispy blueberry muffins, ideal for the school package for the little ones. If the school package is appetizing and attractive enough for the little ones, the less temptation will be to want sweets and pastries from the store next to the school or the vending machine.

In addition, blueberries are in high season, I bought them at a very ok price from Lidl and I also put them in the freezer for the winter, when I use them for smoothies, cakes and, of course, these crispy blueberry muffins. If you do not have a special muffin tray is no problem, you can use individual disposable cups made of cardboard or aluminum, in which the muffins bake perfectly!

Ingredients for 12 pieces

Preparation time 45 minutes, medium difficulty
For muffins:

  • 300g faina Castello
  • 10g baking powder Pakmaya
  • 5g baking soda
  • a pinch of salt
  • 120g Pilos butter, melted and cooled
  • 200g sugar Castello
  • 2 eggs husband
  • 250ml milk beaten Pilos
  • 10ml vanilla essence Castello
  • 250g blueberries

For crispy topping:

  • 50g sugar Castello
  • 15g faina Castello
  • 15g melted Pilos butter
  • a cinnamon powder Mikado

Preheat the oven to 220 ° and prepare 12 muffin tins. In a bowl, mix the flour, baking powder, baking soda and salt. In another bowl, mix the butter, sugar and vanilla. Then add eggs and whipped milk and mix until incorporated. Pour the liquid mixture over the flour mixture and mix with a spatula, only until we have a well-bound composition, without exaggerating with the mixture. The more we mix, the more we activate the gluten in the flour and the composition becomes denser and denser. By default, muffins will no longer be as fluffy. Add the blueberries and mix lightly with a spatula.

For the crispy topping, we mix all the ingredients until we have a composition similar to the texture with a large breadcrumbs. Fill the muffin tins so that they are full, then sprinkle the crispy topping over each one. Bake for 5 minutes at 220 °, then lower the temperature to 180 ° and continue to bake crispy blueberry muffins for 30-35 minutes or until you pass the toothpick test and the topping is nicely browned and crispy.

At the end we would have some delicious muffins, very fluffy and full of blueberries inside and with a crunchy and fragrant crust, with a subtle cinnamon flavor. They are delicious as soon as they are taken out of the oven, but they keep very well in the fridge for a few days: let the muffins cool to room temperature, then put them in a hermetically sealed casserole or in a zippered bag and keep them at refrigerator. These muffins can also be frozen, and before consumption we put them in the microwave or in the classic oven until they are hot. May you have the best and let's start the new school year together well!


Fluffy apple donuts

Fluffy apple donuts, quick recipe with baking powder, ready in 15 minutes. Donut recipes with simple, fluffy spoon, with grated apple in the dough, ingredients and preparation.

Fluffy donuts with shaved apple are my favorites. I don't do them often, but even when I do, I can hardly refrain from eating them all. The gummy dough is made very quickly, we mix the ingredients, fry them and eat them. Nothing simpler, is it? Because it is a dough with baking powder, we must not let it rise. These apple donuts are made with a spoon, it is important that the oil is very hot.

As a child, it was the most popular dessert in my grandmother's kitchen. If we had a craving for something sweet, cheap and fast, Grandma would make us these donuts with a spoon, with grated apple in the dough. Powdered with vanilla sugar, eaten slightly warm, they were crazy.

Because I put only 50 g of sugar in the dough, the donuts do not come out very sweet, but after powdering them with sugar, they are perfect, they have a perfectly balanced taste.

›› If you are a quick donut fan, try the recipe for twisted donuts without yeast.

Fluffy donuts with grated apples & # 8211 Ingredients (about 15 donuts)

  • 250 g flour
  • 100 ml water
  • 2 small eggs or 1 large egg
  • 25 ml oil
  • 1 tablespoon grated lemon peel
  • 50 g sugar
  • 4 g baking powder
  • a knife tip salt
  • frying oil
  • vanilla powdered sugar for powdering donuts

Donuts with grated apple in the dough & # 8211 Step by step preparation

  • Put eggs, water, oil, grated lemon peel, sugar and salt in a bowl and mix until smooth.

I had a big apple, I got 150 g of grated apple, but you can put up to 180 g of grated apple.

  • We put the oil in a deep pan, I used about 700 ml of peanut oil, but the sunflower oil is also good.

For frying I always use peanut oil because it has a high burning point. The oil is thrown away after we finish frying the donuts, we don't reuse it.