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Maddalena Fuller

Oct
23

SOUR CHERRY CORNMEAL MUFFINS

1 1/4 cups flour

1/2 fine yellow cornmeal

2 tsp baking power

1 tsp salt

1 1/4 cup white sugar

1/2 cup buttermilk, room temperature

2 large eggs

7 tablespoons unsalted butter, melted and cool

1 cup pitted sour cherries, juice drained

 

Preheat the oven to 375 degrees, no less, to ensure that the berries do not sink to the bottom.

Whisk together the dry ingredients and add the wet. Mix in the berries

Line a muffin tin with paper liners and fill with batter.

Bake for 20-25 minutes until the cornmeal tops are golden brown, rotating the pan halfway through.

Transfer to wire rack to cool before eating.


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Nov
03

Coconut Cream Cupcakes

  • 2+ 3/4 all purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 + 3/4 cups sugar
  • 1 cup butter
  • 1 cup coconut milk
  • 4 large eggs, separated
  • 1 tsp vanilla
  • 1 cup buttermilk

Combine the wet ingredients, and add to the dry ingredients. Whip the egg whites separately and add them last. Spread the mixture into 18 muffin holes and bake for approximately 25 minutes.

Icing

  • 8oz. package of cream cheese
  • 1/2 cup butter
  • 1-2 cups icing sugar
  • 1/8 cup coconut milk
  • 1 tsp vanilla
  • lightly toasted almonds and coconut to dust cupcakes

P1010025

Delicious wholesome carrot-bran molasses muffins

  • 3 cups flour
  • 1 tsp baking soda
  • 1 + 1/2 tsp baking powder
  • 1 tbsp cinnamon
  • 2 cups of bran
  • 4 eggs
  • 1 + 1/2 cups veg oil
  • 1 + 1/4 cps dark brown sugar
  • 3 cups grated carrot
  • 1 cup raisins
  • 1/2 cup molasses

Bake for 25 minutes at 350 degrees.


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