Latest From Our Blog

Cinnamon Muffins




Ingredients

  • 1 1/2 cups flour
  • 1/2 cup sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/2 cup milk
  • 1/4 cup packed brown sugar
  • 2 teaspoons baking powder
  • 1 egg, beaten
  • 1/2 cup oil


Total Time: 40 mins
Prep Time: 15 mins
Cook Time: 25 mins



Directions:

  • Sift together flour, sugar, brown sugar, baking powder, salt, and cinnamon.
  • Combine egg, oil, and milk, add to dry ingredients. Stir just enough to moisten.
  • Fill greased muffin tins 2/3 full.
  • Bake at 400.
  • Use powder sugar and milk for frosting (it will make them taste like a cinnamon roll).

Source: http://www.food.com

Disclaimer - All recipes featured here are a compilation from online cookery websites
6:02 PM

Apple Cinnamon Muffins




Ingredients

  • 3 cups flour
  • 3/4 cup sugar
  • 3/4 cup packed brown sugar
  • 3 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1 cup milk
  • 2/3 cup butter, melted
  • 2 eggs, slightly beaten
  • 2 cups finely chopped tart apples


Total Time: 40 mins
Prep Time: 15 mins
Cook Time: 25 mins


Method:

  • Preheat oven to 375.
  • In a large bowl, combine flour, sugar, brown sugar, baking powder and cinnamon. Mix together.
  • Add all remaining ingredients and stir until flour mixture is moistened.
  • Spoon batter into 2 greased or paper-lined 12-cup muffin pans.
  • Bake at 375 for 19-23 minutes or until lightly browned. Cool for about 5 minutes before removing from pan.

Source: http://www.food.com

Disclaimer - All recipes featured here are a compilation from online cookery websites
6:01 PM

Oatmeal Raisin Pancakes Recipe




Ingredients

  • 1/4 cup light brown sugar
  • 1 teaspoon pure vanilla extract
  • 3 teaspoons unsalted butter, melted
  • 1/3 cup raisins
  • 1 cup oatmeal
  • 3/4 cup milk
  • 2 eggs
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 tablespoon vegetable oil
  • maple syrup or peanut butter, for serving


Prep Time: 15 minutes
Cooking Time: 10 minutes
Servings: 6


Method:


  • Whisk together sugar, vanilla and butter in a large bowl.
  • Add raisins, oatmeal and milk and eggs, whisk well and set aside.
  • In another bowl, whisk flour, baking powder, baking soda, cinnamon and salt, then add the wet ingredients to the dry and mix well. If batter is too thick, add a little more milk.
  • Heat the vegetable oil in a large, non-stick pan over medium heat and add batter in small batches, about 1/4 cup each. If batter is thick, you may need to press down on each with the back with a spoon to flatten.
  • Cook until golden brown on the bottom and bubbly on top, then flip and cook the other side until golden brown, about 3 minutes.
  • Serve hot with maple syrup or peanut butter.
  • Source: http://www.foodrepublic.comDisclaimer - All recipes featured here are a compilation from online cookery websites
6:00 PM

Cinnamon Nutella cake




Ingredients


  • 175 g softened butter
  • 175 g golden caster sugar
  • 3 eggs
  • 200 g self-raising flour
  • 1 tsp baking powder
  • 2 tsp ground cinnamon
  • 4 tbsp milk
  • 4 rounded tbsp Nutella or own-brand chocolate hazelnut spread
  • 50 g hazelnuts, roughly chopped


Prep: 15 mins - 20 mins
Cook: 1 hr - 1 hr, 10 mins 


Method:


  • Preheat the oven to 180C/gas 4/ fan 160C. Butter and line the base of a 20 cm round cake tin.
  • Put the butter, sugar, eggs, flour, baking powder, cinnamon and milk into a bowl. Beat with a wooden spoon for 2-3 minutes or with an electric hand mixer for 1-2 minutes, until light and fluffy.
  • Tip three quarters of the mixture into the tin, spread it level, then spoon the Nutella on in four blobs. Top with the remaining mixture, swirl a few times with a skewer, then smooth to cover the Nutella.
  • Sprinkle with the nuts. Bake for 1 hour to 1 hour 10 minutes, until risen, nicely browned, feels firm to touch and springs back when lightly pressed (cover with foil if it starts to brown too quickly). Cool in the tin for 10 minutes, then turn out, peel off the paper and cool on a wire rack. Wrap tightly in double thick foil to keep fresh for up to a week.

Source: http://www.bbcgoodfood.com

Disclaimer - All recipes featured here are a compilation from online cookery websites
5:59 PM

Cinnamon toast with roasted rhubarb and yoghurt





Ingredients


  • 100 ml/3½ fl oz double cream
  • 2 free-range eggs, beaten
  • 1 tbsp soft brown sugar
  • 1 tsp cinnamon
  • 2 thick slices white bread
  • 25 g/1 oz unsalted butter
  • For the yoghurt
  • 100 g/3½ oz Greek yoghurt
  • 50 ml/2 fl oz honey
  • For the roasted rhubarb
  • 100 g/3½ oz rhubarb, chopped
  • 25 g/1 oz brown sugar


Preparation: Less than 30 mins
Cooking: 10 to 30 mins
Servers: 1


Method:

  • Preheat the oven to 200C/400F/Gas 6.
  • For the cinnamon toast, place the cream, eggs, sugar and cinnamon into a bowl and whisk to combine.
  • Dip the bread slices into the cream mixture until thoroughly soaked.
  • Melt the butter in a large frying pan and fry the bread for 2-3 minutes on each side, or until golden-brown. Set aside to keep warm.
  • For the yoghurt, place the yoghurt and honey into a bowl and mix well.
  • For the rhubarb, place the chopped rhubarb into a small ovenproof frying pan and sprinkle with the sugar. Cook over a medium heat for 2-3 minutes, then transfer to the oven and bake for 10-12 minutes.
  • To serve, place the toast onto a serving plate along with the roasted rhubarb and the yoghurt.

Source: http://www.bbc.co.uk

Disclaimer - All recipes featured here are a compilation from online cookery websites
5:57 PM
+

Copyright 2014 Diyesta

Designed by Template Trackers