top Muffins recipes

 Gingered Pumpkin muffins

Did you know that Caribbean Pumpkins are called Calabaza or Cuban squash, They are a bit different from the American pumpkins found during thanksgiving. Caribbean pumpkins or Calabaza are normally very large and vary in color to the orange counterparts being a green, white, speckled color they are sold in halves or quarters at most Hispanic and Caribbean Markets


  • 1 cup butter
  • 1 cup sugar
  • 4 large eggs
  • 1 teaspoon Vanilla
  • 2 cups Milk
  • ½ cup Sour Cream
  • 1 ½ Cups sifted flour
  • 2 tablespoon baking powder
  • 2 tablespoon ground ginger
  • 1 teaspoon cinnamon
  • 1 pound pumpkin peeled, cooked and mashed (you can also substitute I can
    puree pumpkin)


  1. Preheat oven to 350 degrees and grease muffin tins lightly dust with flour.
  2. Cream butter and sugar together, Add the eggs one at a time along with the
    vanilla, milk and, sour cream. Mix together the flour baking powder, ginger and
    cinnamon and fold into the egg mixture along with the pumpkin.
  3. Mix together lightly to combine ingredients. Drop batter into prepared muffin tins about ¾ full lightly tap tin so that mixture settles evenly in pan. Bake for 30 minutes or until
    muffins moves from the side of the pan and tops are brown.
  4. Makes 12 muffins.

Banana Coconut Muffins

One can not visit the Caribbean and not find a good banana muffins, With the
early cultivating of Bananas as one of its main exports the Caribbean is blessed
with an abundance of Bananas, even if Bananas are no longer planted for
exporting, Most of the local farmers still harvest it for the local markets.
  • 2 cups all- purpose flour
  • 2 ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup (about 3 very ripe bananas) mashed
  • ½ cup milk
  • ½ cup butter melted
  • ½ cup sugar
  • ½ cup light brown sugar
  • 2 eggs
  • 1 cup coconut flakes
  • 2 teaspoon vanilla
  • 1 teaspoon cinnamon
  • ½ teaspoon grated nutmeg
  1. Preheat oven to 350 degrees. Lightly grease 12 muffin tins flour lightly.
  2. Sift together the flour, baking powder and the salt, set aside, combine the bananas,
    with the milk.
  3. In a separate bowl mix the melted butter with the sugars add to the
    milk mixture, add the eggs one at a time and beat lightly.
  4. Add the Flour mixture to the Banana mixture fold in the coconut flakes, vanilla,
    and spices. Stir lightly until all ingredients are combined.
  5. Spoon into muffin cups and bake for 30 minutes or until tooth pick inserted in the middle comes out clean.
  6. Makes 12 muffins.

Angel Food Muffins

Like angel food cake, these muffins are best with tea after dinner, or with a glass of
milk before bed. They’re light and airy because beaten egg whites are the only leavening. You’ll get the most volume out of the whites if you beat them when they’re at
room temperature. Make sure that the mixing bowl is at room temperature and that
there’s not a drop of yolk, grease, or water with the whites before you beat them.
  • Nonstick spray
  • 1 cup cake or all-purpose flour, plus additional for the muffin tins
  • 1 cup sugar
  • 8 large egg whites, at room temperature
  • 1/2 teaspoon salt
  • 1 teaspoon cream of tartar
  • 2 teaspoons vanilla extract
1. Position the rack in the center of the oven and preheat the oven to 350°F. To prepare the muffin tins, spray the indentations and the rims around them with nonstick
spray. Sprinkle a pinch of flour into each of the indentations and shake the tin
around, rapping your hands on the bottom and sides to coat the interior surface of
the muffin cups with flour. Shake out any excess flour by rapping the tin against the
side of the sink. If using silicon muffin tins, forgo dusting them with flour—simply
spray the tins and place them on a baking sheet.
2. Whisk 1 cup flour with 1/2 cup sugar in a medium bowl until blended. Set aside.
3. In a large bowl, beat the egg whites and salt with an electric mixer at medium speed
until foamy, about 1 minute. Raise the speed to high, beat in the cream of tartar, and
continue beating until soft peaks form. With the mixer running, add the remaining
1/2 cup sugar in a slow stream, then beat in the vanilla. Continue beating for about 3
minutes, or until the mixture is stiff and shiny and until no sugar granules can be felt
when a bit of beaten egg white is rubbed between your fingertips.
4. Use a rubber spatula to fold in a third of the flour mixture. Do not beat; fold in
long, even arcs, so that the whites stay fluffy but the flour is evenly distributed. Fold
in half of the remaining flour mixture using the same technique. Then very gently fold in the remaining flour mixture, just so that the flour is mixed in, but not so that
it dissolves.
5. Fill the prepared tins to the top; divide any remaining batter equally among the tins,
piling it as high above the rims as necessary. Bake for 28 minutes, or until well
6. Place the tins on a wire rack to cool for 45 minutes. Gently rock the muffins back
and forth to release them from the tins. Store the muffins in an airtight container at
room temperature for 24 hours or freeze them in freezer-safe bags for up to 2

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