Strawberry & White Chocolate Muffins

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 If you have fresh strawberries in the house, you must make these Strawberry & White Chocolate Muffins!
We’ve been on a muffin kick lately, and these muffins were amazingly tasty.
The strawberries mix perfectly with the white chocolate creating a luscious, fresh flavour.
I know the word ‘moist’ is so overused when it comes to baking, but seriously.. these muffins are SO moist & fluffy! (Due in part to the olive oil, & yogurt used).

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I used my SOCKERKAKA Baking Cups from IKEA for the first time on half of the batch to see how they would turn out.
SOCKERKAKA Baking Cups are rubber silicone baking cups that are dishwasher, and oven safe.

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I really liked how the muffins in the silicone cups turned out! They had a cute oblong shape to them, and the bottom of the muffins came out with a cute little flower design.
I had no issues with getting the muffins out of the cups – They slid right out of the cups without breaking.
I did have to cook the muffins in the silicone cups a tad longer, as the cups held more batter than the muffin pan cups.
All in all, after first use, I enjoy them & would recommend them!

(I’m interested to see what frosted cupcakes would look like using the silicone cups! I’ll be baking some soon & posting an update). ๐Ÿ™‚

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Strawberry & White Chocolate Muffins

Ingredients:
(yield: 12 muffins)
2 cups flour
1 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
2 large eggs, at room temperature
1 cup Greek Yogurt
1/3 cup olive oil
1 teaspoon vanilla extract
1 1/3 cups fresh strawberries, washed & chopped
1/2 cup white chocolate chips

Directions:

1. Preheat oven to 400 degrees F. Spray muffin pan with non-stick cooking spray, or line pan with muffin cups.
In a large bowl, mix all the dry ingredients (flour, sugar, baking powder, salt) together; set aside.
In a separate bowl, whisk the eggs together until combined. Add the rest of the wet ingredients (yogurt, oil & vanilla) & mix together.

2. Pour the wet ingredients into the dry & mix altogether using a spatula. Fold in the berries & the chocolate chips.
Using a large scoop, divide the batter evenly among the 12 muffin cups. There should be enough batter to fill each cup nearly full.
Bake approx. 20 minutes, or until a tester comes out clean.
Let muffins cool for 5-9 minutes, then transfer to a wire rack to cool completely.

Note: Muffins stay fresh for up to 4 days covered at room temperature.

Enjoy!
Xo Natasha

Very Berry Muffins

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Oh muffins, how I adore you.

Today we are sharing a quick & tasty Berry Muffin recipe!
These muffins taste heavenly paired with a cup of tea, & are also perfect to grab for breakfast on those busy mornings.

I used strawberries & blackberries for these muffins because they were what I had on hand, but you can use whichever berries you prefer. ๐Ÿ™‚

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Very Berry Muffins Recipe
(slightly adapted from Martha Stewart)

Ingredients:
(yield: approx. 18 muffins)

2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup softened butter
1 cup sugar
2 eggs
1 teaspoon vanilla extract
1/2 cup milk
2 tablespoons Greek yogurt
2 cups fresh berries, mixed (I used blackberries & strawberries)

Directions:

  1. Preheat oven to 375 degrees F.
    In a small bowl, whisk the flour, baking powder & salt together; set aside. Rinse & strain the berries. Sprinkle a few spoonfuls of the flour mixture over the berries making sure all the berries get coated with flour. Pour any excess flour back into the original bowl. (Sprinkling the berries with the flour mixture will help the berries to not sink to the bottom of the muffins).

    2. Cream together the softened butter, & sugar until light and fluffy. Stir in the eggs, one at a time. Than the vanilla extract. Next stir in the flour mixture, 1 cup at a time until the batter becomes thick & hard to stir. Stir in the milk and yogurt. Lastly, gently fold the berries into the batter.

    3. Spoon the batter into prepared baking cups. Fill the cups 2/3 full. Bake for 25 – 27 minutes, or until the edges begin to brown slightly.

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Enjoy!
Natasha xo

Dreamin’ of Donuts

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Today we felt ambitious – we decided to go a bit donut crazy.
We have made regular sized donuts before but after seeing a bunch of adorable mini-donut recipes on Pinterest, we just had to make a batch..
So we ran out and bought some new donut pans, and got to baking!

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Both the mini’s and regular sized donuts turned out delicious!
Both recipes basically use the same ingredients (mostly consisting of nutmeg, cinnamon, butter, sugar, & flour), so they taste similar except that the mini’s have pretty sprinkles on the top with a confectioner’s sugar glaze, and the regular size have a light cinnamon-sugar topping!

The mini’s and regular sized donuts are both super easy to make, and they are both baked in the oven which make them healthier than deep-fried donuts.

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Itsy Bitsy Mini Donut Recipe:

Dry ingredients:
 
1 cup all-purpose flour
1/2 cup sugar
1 1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
 
Wet ingredients:
 
1/2 cup milk (we used almond milk)
1/2 teaspoon vanilla extract
1/2 teaspoon apple cider vinegar (or white vinegar)
1 egg
4 tablespoon butter
 
For the icing:
 
1/2 cup confectioner’s sugar
1 tablespoon milk (we used almond milk)
pretty sprinkles to decorate! ๐Ÿ™‚Directions:

1.  Preheat your oven to 350 F. Spray donut pan lightly with non-stick cooking spray.
 
2.  In a large bowl, mix together the dry ingredients.
 
3.  In a small pot, mix together the wet ingredients.  Heat on the stove top on low heat and stir until ingredients are blended/butter is melted.
 
4.  Pour the wet ingredients into the bowl with the dry ingredients and lightly mix until just blended. Do not over mix.

5.  Place a teaspoon of batter into each mold of the mini donut pan. The batter is sticky – use your finger to spread the batter evenly into the donut mold. The batter will rise quite a bit so only fill each section about halfway / 3/4 full.

6.  Bake for 10-12 minutes.  Tip and shake baked donuts onto wire cooling rack and they should just pop right out. Repeat until the batter is done. (We ended up with 36!)

7.  To make your glaze – mix the icing sugar & milk together in a small bowl.
Once the donuts have cooled off a bit, dip each one in the glaze and then into your bowl of sprinkles. (You may need a toothpick to remove some of the sprinkles that fall in the center hole of the donut.) Place on pretty plate, admire, eat & enjoy! ๐Ÿ™‚

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Cinnamon Baked Donuts
yield: 16 donuts

Ingredients:

  • 2 cups all-purpose flour
  • 1 1/2 cups sugar
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon kosher salt
  • 1 extra-large egg, lightly beaten
  • 1 1/4 cups whole milk
  • 2 tablespoons unsalted butter, melted
  • 2 teaspoons pure vanilla extract

For the Topping:

  • 1/2 cup sugar
  • 1 teaspoon ground cinnamon

Directions:

1. Preheat the oven to 350F. Spray the donut pan with non-stick cooking spray.

2. Into a large bowl, sift together the flour, sugar, baking powder, cinnamon, nutmeg, and salt. In a small bowl, whisk together the egg, milk, melted butter, and vanilla.
Stir the wet mixture into the dry ingredients until just combined.

3. Spoon the batter into the baking pans, filling each one a little more than three-quarters full. Bake for 17 minutes, until a toothpick comes out clean. Allow to cool for 5 minutes, then tap the doughnuts out onto a sheet pan.

For the topping:

4. Mix the sugar and cinnamon in a bowl. Dip the donuts into the sugar mix, either on one side or both.

Enjoy!

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Hope you guys like these recipes as much as we do!
Laura & Natasha
xo

Zucchini Muffins

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I still remember the first time I ever tried a zucchini muffin…
I was 16 and visiting my Nonna & Nonno in Ontario during the summer, and my Great Aunt made the most delicious homemade zucchini muffins with zucchini’s from her own garden! From the first bite… I was in love. ๐Ÿ˜‰
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I know they don’t sound or look all that appetizing but you just have to forget about the vegetable part and enjoy! This recipe has a nice mix of spices to give it that spice-cake flavor which goes perfectly with zucchini. If you like carrot cakes, you will definitely like these… and the best part is that this recipe is super simple (no electric mixer involved!) & not to mention, healthier than most muffins/cupcakes.

Try pairing these muffins with tea (my favorite) or grab one in the morning on your way out the door!
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Zucchini Muffins
Simple & Delicious Zucchini Muffins.
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Ingredients
  1. (yield: 24 muffins)
  2. 3 cups all-purpose flour
  3. 3 teaspoons baking powder
  4. 1 1/2 teaspoons ground cinnamon
  5. 1/2 teaspoon freshly ground nutmeg
  6. 4 large eggs, at room temperature
  7. 1 cup packed dark brown sugar
  8. 1 cup granulated sugar
  9. 1 cup vegetable oil
  10. 2 teaspoons vanilla extract
  11. 3 cups of grated zucchini (about 3 to 4 medium zucchini) Cut the ends off, and grate zucchinis on the large holes of a box grater.
Instructions
  1. Heat the oven to 350ยฐF and arrange two racks so that the oven is divided into thirds. Line 2 muffin pans with paper liners. Set aside.
  2. Place the flour, baking powder, cinnamon and nutmeg in a medium bowl and whisk well to break up any lumps. Set aside.
  3. Place the eggs, sugars, oil, and vanilla in a large bowl and whisk until the eggs are broken up and the mixture is thoroughly combined. Using a rubber spatula, fold in the flour mixture until just combined. Than fold in the zucchini until evenly mixed.
  4. Fill the muffin cups about two-thirds of the way full. Bake, rotating the muffin pans from front to back and top to bottom halfway through the cooking time, until the muffins are browned and a cake tester or toothpick inserted in the center comes out clean, about 25 minutes.
  5. Let the pans cool on wire racks for approx. 5 minutes, than transfer the muffins from the pans and allow muffins to finish cooling completely on wire racks.
Rose & Lea http://roseandlea.com/
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    Enjoy!
    Natasha xo