1/3 cup shortening

1/2 cup sugar (I used 100 ml)

2 eggs

1 3/4 cup all-purpose flour

1 1/2 tsp. baking powder

pinch of salt

2 ripe bananas, mashed

1 cup grated zucchini

1/2 cup chopped walnuts (optional)

Preheat oven to 180°C. Cream together shortening and sugar. Add eggs and banana, beat well. Sift together dry ingredients, add to creamed mixture. Add zucchini and stir well. Stir in nuts. Pour into muffin pan. Bake for 30-35 minutes. Let cool on wire rack.

Source: Mother Thyme

300 g flour

2 tsps. baking powder (I add only 1 tsp.)

100 g sugar

1 tsp. vanilla

150 g cottage cheese

1 egg

100 ml milk

50 ml oil

Mix flour with the baking powders. Seperate egg white and mix with sugar. Pour milk, oil, vanilla and mix in cottage cheese. Sift in flour and mix the dough. Devide it to 12 parts. And then every part – to 3 parts. From every piece roll about 15 cm log and braid from three pieces. Put buns on a baking tray lined with baking paper. Mix egg yolk with a teaspoon of milk and coat buns with this mixture. Sprinkle with sugar. Bake in the preheated to 200°C oven about 20 minutes.

Source: Skanaus! (Sonatinos receptai SuperMamos forume)

At last this hear I grew some rhubarbs. And baked this muffins in June, but they appear on my blog only now. Sorry These muffins are soft and I recommendto bake them in paper forms. I sprinkled some with cinnamon mixture, some didn’t. My hubby decided that with cinnamon is better. And I, cinnamon lover, can’t agree with him

300 ml brown sugar

75 ml oil

2 eggs

2 tsps. vanilla sugar

250 ml sour milk

200 g rhubarbs, chopped

150 ml walnuts, chopped

600 ml flour

1 tsp. baking powder

1 tsp. baking soda

Sprinkling:

100 ml sugar

1,5 tsp. cinnamon

In a bowl mix sugar, oil, eggs and vanilla sugar. Mix in sour milk, rhubarbs and walnuts. In another bowl mix flour, baking powder and baking soda. Dry ingredients mix in to the sour milk mixture. Devide dough to muffin forms, lined with paper forms. Sprinkle with sugar and cinnamon mixture. Bake in 200°C preheated oven about 20 minutes. Enjoy!

Source: Lengvi receptai III

In most bakings with pumpkin are used ginger, cinnamon, cloves. But my family doesn’t admire them. So I was looking for something simple but still good to our tooth. And when I found this muffins, I stopped searching. We all liked them. My kids ate them. And now I bake more and some put in a freezer for quick snack for my children before sleep.

1 1/2 cups all-purpose flour

1 tsp. baking powder

50 g melted butter

1/2 cup milk

200 g pumpkin puree

2 large eggs

100 ml sugar

1 tsp. vanilla

1/2 tsp. salt

Preheat oven to 190°C. In a small bowl combine butter, milk, vanilla and eggs. Beat lightly. In a large bowl mix flour, salt, baking powder and sugar. Add pumpkin puree. Pour in milk mixture and stir together. Fill muffin cups. Bake at 190°C for 25 minutes. Take out the muffin and leave it cool before serving.

Source: Eating pleasure

Weekend and at last I had time carefully to look what’s in a fridge And my eyes saw sour milk that will spoil very quickly if I won’t do anything. So I remembered not so long ago published Bea sour milk muffins. There was no time to think – just do. And now I’m sittling happy and satified with a cup of tea:)

3 eggs

250 ml sugar

250 ml sour milk

750 ml flour

200 g butter or margarine

1 tsp. baking powder

1 tsp. vanilla

Beat eggs with sugar. Put butter, flour and baking powders in a blender and blend till crumbs. Mix in sour milk. At the end carefully mix in beated eggs. Bake in 180°C preheated oven till the toothpick will come out clean.

Source: Braškės su pipirais

I don’t know why but I look at bakings with dried fruits suspiciously. But now I’m ashamed… I baked these muffins and ate half of them all by my self… Sour milk gave the taste of cottage cheese. Strange, but we like it

1 1/2 glass (180 g) flour

1 tsp. baking powder

1/2 glass (60 g) oatflakes

1/2 glass (75 g) light brown sugar

1/2 glass (125 ml) oil

2 eggs

1/2 glass (90 g) dried fruits, chopped

1 glass (250 ml) kefir or sour milk

Mix flour, baking powders, sugar and oatflakes. In another bowl mix oil, eggs and kefir. Mix dry and wet ingredients. Add chopped dried fruits. Pour dough into muffin forms, that are slightly coated with butter. Bake about 25-30 minutes in 190°C preheated oven.

Source: kuking.net

Carrot muffins where you can’t feel carrots because it smells banana If you don’t like the taste of carrots in bakings – these muffins are just for you.

200 g honey

130 g butter

2 small or 1 big ripe banana

2 eggs

200 g carrots, grated

2 cups flour

2 tsps. baking powder

1 tsp. cinnamon

1/4 tsp. salt

1/2 cup chopped nuts

Preheat oven to 170°C. Coat muffin forms with butter or line with muffins paper forms. In a pan melt butter and honey. Let cool a little bit and beat in eggs. Mash bananas with a fork. Put bananas and carrots to the honey mixture. Sieve flour, baking powder, cinnamon and salt. Mix flour mixture with the honey-carrot mixture. Devide the dough between muffin tins. Sprinkle with chopped nuts. Bake about 20-25 minutes, or until toothpick comes out clean.

Source: kuking.net

If you still have zucchini, you should bake these muffins. They are moist as all bakings with zucchini, but poppy seed gives some new flavor.

2 cups all purpose flour

1 cup sugar

3 heaped tbsps. poppyseeds (minced)

pinch of salt

5 g baking powder

1/2 tsp vanilla

pinch of cinnamon

1/2 cup milk

2 eggs

1/2 cup sunflower oil

2 cups finely grated zucchini

Leave grated zucchini for 20 minutes and then drain as much as you can. Pour all of the ingredients into a bowl and mix just until combined. Pour the batter into a muffin pan. Bake about 20 minutes in preheated till 190°C oven.

Source: In search for inspiration…

This year I can say that we don’t have own apples. So when I got a bag of apples I wanted to try something new. And these muffins are different because apples aren’t mixed in the dough, they’re on top. They look nice and taste good.

50 g butter

150 g flour

1 tsp. baking powder

3 eggs

130 g brown sugar

100 ml natural yoghurt

3 medium apples

1 tbsp. cinnamon

1 tbsp. sugar

Melt the butter. Mix flour with baking powder. Beat eggs with brown sugar, mix in flour, butter and yoghurt. Peel apples and cut in small cubes. Mix apple cubes with cinnamon and sugar. Devide the dough between muffin forms. On top put some apples chunks and bake in 175°C preheated oven about 15 minutes or till the toothpick comes out clean.

Source: Nebrangi namų virtuvė (2009)

These healthy muffins are extremely moist and delicious.

(12 muffins and 24 mini muffins)

300 ml flour

150 ml wheat or oat bran

2 teaspoons baking powder

150 ml sugar

100 g walnuts

100 g butter

1 egg

2 ripe bananas

50 ml dark syrup (I used honey)

150 ml sour milk or yoghurt

In a big bowl mix flour, bran, baking powder sugar and chopped walnuts. Melt the butter and mix with an egg, mashed bananas syrup and sour milk. Pour this mixture into the bowl with dry ingredients and mix carefully. Devide the batter between buttered muffin moulds. Bake at 190°C preheated oven about 20-25 minutes. Let rest baked muffins in the moulds about 10 minutes and only then take them out and let cool completely.

Source: Lengvi receptai III