Lemon , Cardamom and Goat Yogurt Muffins

This version of lemon muffins is light, airy and perfect served with fresh fruit and tea.

For 4 muffins:


- 1 cup flour
- 2 Tbs brown sugar
- 1 ts baking powder
- 1 pinch of salt
- lemon juice
- grated lemon peel
- 1 goat yogurt
- 2 Tbs melted butter
- 1 egg
- 1/2 ts green cardomom

Preheat oven to 400 degrees.
In a medium bowl, sift together flour, brown sugar, baking powder, and salt. In a second bowl, combine egg, juice, yogurt, and melted butter. Mix egg mixture with flour mixture, and stir until flour is moistened, using a wooden spoon very briefly.
Spoon batter into muffin tins, filling all the way to the top. Top each muffin with oats. Sprinkle with a little brown sugar . Bake until tops are golden brown about 20 minutes.

Pour les français:

Pour 4 muffins

- 120 g farine blanche bio
- 1 cc levure
- 1 pincée de sel
- 50 gr de sucre de canne
- 1 yaourt nature de chèvre
- 1 oeuf
- 1 cuillère à soupe jus de citron
- zeste de 1 citron
- cardamome verte
- 2 cuillères à soupe de beurre fondu

Dans un bol, mélanger la farine ,le sel, la levure.
Dans un autre bol, mélanger l'oeuf, le sucre, le yaourt,le beurre fondu,le jus de citron,les zestes et la cardamome.
Verser le mélange de farine d'un coup dans le mélange liquide. Il ne faut quasiment pas mélanger!
Bien remplir les moules à muffins. Saupoudrer de flocons d'avoine et de sucre.
Mettre 20minutes dans un four préchauffé à 180°

Green Tea & Azuki Muffins

I was smitten by a picture of a verdant and delicious looking muffin I saw here.In my version, I added some rice flour which gives a spongy and moist texture to the muffins I really enjoy . Goat yogurt is so creamy...The longest part is the preparation of azuki beans which you should soak in water for a whole night.Then rince them. Cook them in boiling water, 4 times their volume for 3 minutes.Change the water. Bring to a boil and cook until tender (less than 1 hour) .Drain,sweeten with sugar to your desired taste.

Ingredients for 4 muffins:

- 80g of all-purpose flour
- 40g of rice flour
- 2 Tbs white sugar
- 1/2 tsp baking powder
- 1 tsp powdered Japanese green tea (matcha)
- 1 goat yogurt
- 1 Tbs butter, melted
- 1 egg

Preheat oven 350F.

Sift together the flours, baking powder and green tea powder and set aside. Melt the butter. Add the sugar and beat with the egg until light and fluffy. Add the yogurt and the dry mixture. Stir with a spatula or wooden spoon until the dry ingredients are just incorporated (don't overmix). The batter will be somewhat lumpy. Divide the batter among the muffin cases (I used silicone cases). Bake for 25-30 minutes.

Pour les français:
Le plus long, la préparation des azukis!
Lavez les haricots rouges. Mettez 1 volume de haricots rouges pour 4 volumes d’eau dans une casserole moyenne, faites-les cuire et portez-les à ébullition. Laissez le pendant 3 minutes et jetez l’eau pour enlever son âcreté.
Ajoutez 6 volumes d’eau pour 1 volume de haricots rouges, faites cuire encore et portez-les à ébullition, puis baissez et laissez mijoter à feu doux pendant 40 à 50 minutes jusqu’à ce que les haricots rouges soient bien tendres.
Ajoutez du sucre selon votre gout.

Pour 4 muffins

- 40 g farine de riz
- 80 g farine blanche bio
- 1 cuillère à café de thé matcha
- 1 cc levure
- 50 gr de sucre blanc
- 1 yaourt nature de chèvre
- 1 oeuf
- haricots azukis
- un peu de beurre fondu

Dans un bol, mélanger les farines,le thé et la levure.
Dans un autre bol, mélanger l'oeuf, le sucre, le yaourt,le beurre fondu .
Verser le mélange de farine d'un coup dans le mélange liquide. Il ne faut quasiment pas mélanger!
Bien remplir les moules à muffins.
Mettre 25 minutes dans un four préchauffé à 180°.

Pecan, Cranberry and Cornmeal Muffins

I just love the texture of these muffins, slightly crunchy from the cornmeal and toasted pecans,moist, with an energizing color.Not too sweet!

For 4 muffins:

- 1/3 cup flour
- 1/3 cup cornmeal
- 2 Tbs brown sugar
- 1 ts baking powder
- 1 pinch of salt
- tangerine juice
- grated tangerine peel
- 1/2 a yogurt
- 1/8 vegetable oil
- 1 egg
- 1/3 cup dried cranberries
- 1/3 cup pecans

Preheat oven to 400 degrees. Spread 1/3 cup pecans on a baking sheet. Bake until golden brown and fragrant, 5 to 10 minutes. Cool briefly, then coarsely chop and set aside.
In a medium bowl, sift together flour, brown sugar, baking powder, and salt. Stir in cornmeal and reserved chopped pecans. In a second bowl, combine egg, juice, yogurt, and oil. Pour egg mixture over flour mixture, and stir until flour is moistened, using a wooden spoon very briefly.
Spoon batter into muffin tins, filling all the way to the top. Top each muffin with a pecan half. Sprinkle with a little brown sugar . Bake until tops are golden brown cake about 15 minutes.

Pour les français:

Pour 4 muffins

- 60 g farine de mais
- 60 g farine blanche bio
- 1 cc levure
- 50 gr de sucre de canne
- 1/2 yaourt nature
- 1 oeuf
- jus de mandarine
- zeste de mandarine
- 50 g noix de pecans
- 50 g de cranberries
- un peu h'huile végétale
Dans un bol, mélanger les farines et la levure.
Dans un autre bol, mélanger l'oeuf, le sucre, le yaourt,l'huile, les cranberries,et les noix de pecans,que vous aurez préalablement fait griller au four quelques minutes.
Verser le mélange de farine d'un coup dans le mélange liquide. Il ne faut quasiment pas mélanger!
Bien remplir les moules à muffins.
Mettre 20minutes dans un four préchauffé à 180°

Hazelnut and Chocolate Muffins

My objective when making these muffins was to make them appealing to my nephew who usually doesn't appreciate my 85 % cocoa chocolate cakes...I added chesnut flour to enhance the fluffiness and the moistness of the texture and some big chunks of milk chocolate in the middle for the "fondant"taste.

Makes 6 large muffins.

-1/2 cup of flour
-1/2 cup of chesnut flour
-1/2 tsp baking powder
-1/2 tsp baking soda
- pinch salt
-1/2 cup grounded hazelnuts
-1/2 cane sugar
-1 Tbs cocoa powder(Van Houten)
-1 egg
-2 Tbs of crème fraiche
-1 tsp vanilla
-6 squares of milk chocolate

In bowl combine dry ingredients.Mix well.

In another bowl,combine egg,crème fraiche,cane sugar,and vanilla.
Add dry ingredients and mix till moistened.

Spoon batter into muffin cups.Add chunks of chocolate in the middle of each muffin.
Bake in preheated 375F/190C oven for 25 minutes.Enjoy!