Today we made Brie Muffins!
This recipe, from the book, “1001 Cupcakes, Cookies and Other Tempting Treats,” (Consultant Editor, Susanna Tee, published in 2009) is a modified version of “Brie & Cranberry Muffins.” We omitted the pepper and the cranberry sauce, and used nonfat yogurt.
heaping 1C plain yogurt, 2C flour, 1t baking powder, 1/2 teaspoon baking soda, pinch salt, 2 eggs, 6T butter, melted, 5 1/2oz Brie, [4 T cranberry sauce, pepper to taste, if using]
Preheat the oven to 400F. Sift together dry ingredients. Add pepper if using. Mix Brie in dry ingredients. In separate bowl, beat eggs. Beat in yogurt. Beat in butter. Make a well in the dry ingredients. Stir in liquid ingredients until just blended. Spoon batter into muffin tin, Place 1 tsp of cranberry sauce (if using) into the center of each muffin and cover with more batter. Bake 20 minutes or until lightly browned. We served the muffins with cranberry sauce.
Today we made Orange Cardamom Cupcakes (aka Mini Orange & Cardamom Muffins)!
This recipe is from the book, “1001 Cupcakes, Cookies and Other Tempting Treats,” Consultant Editor, Susanna Tee; published in 2009.
2 oranges, 1 1/3C milk, 2C flour, 1T baking powder, pinch salt, 3/4C sugar (or heaping 1/2C superfine sugar), 1T ground cardamom*, 2 eggs, 6T sunflower oil or 6T butter, melted
*We used ground cardamom instead of 6 cardamom pods, seeds removed and crushed
Preheat oven to 400F. From one orange, grate 1t orange zest. Juice both oranges. Add enough milk to equal 1 1/3C. In separate bowl, lightly beat eggs. Stir in zest. Beat in butter and orange mixture. Sift together dry ingredients. Make a well in the center of the dry ingredients and pour in the liquid ingredients. Stir until just blended. Spoon into paper liners in cupcake tin, or non-stick cupcake tin. Bake 15 minutes or until a toothpick stuck in a cupcake center comes out clean.