Cheesecake Blueberry Brownies - Cheesecakebrownies med blåbär

CHEESECAKE BLUEBERRY BROWNIES

Cheesecakebrownies med blåbär

12 brownies

0.6 cup sugar

1 egg

2.6 oz butter

0.6 cup flour

1 teaspoon baking powder

1 teaspoon vanilla sugar

0.3 cup cocoa

0.4 cup regular milk

3½ oz dark chocolate

0.6 cup blueberries

Cheese creme:

7 oz cream cheese

1 egg

2 tablespoons sugar

1 tablespoon flour

1 tablespoon finely grated lemon zest

0.6 cup blueberries

Preheat oven to 347F.

Beat eggs and sugar until light and fluffy. Melt the butter and stir it into the egg batter. Blend the dry ingredients together and stir into the batter, alternating with milk. Stir until smooth. Finely chop the chocolate and last add the chocolate in pieces.

Beat together the ingredients for the cream cheese mixture. Don't stir too long, stop when all is blended. Divide the chocolate batter into paper muffin tins to about a half, then fill up with the cream cheese mixture. Press some blueberries into each paper tin and bake for about 15 minutes.

Serve with lots of extra berries.

Enjoy!

Bella

Cherry Muffins - Körsbärsmuffins

CHERRY MUFFINS

Körsbärsmuffins

12 muffins

1.1 lb sweet cherries

4.4 oz butter

0.6 cup powdered sugar

1 teaspoon vanilla sugar

3 eggs

1.2 cup flour

1 teaspoon baking powder

2 tablespoons cherry liqueur

2½ oz hazelnuts or chopped almonds

Icing:

0.4 cup powdered sugar

1 tablespoon cherry liqueur

Grease and flour the hollows of a muffin pan.

Rinse and pit the cherries. Drain well. Stir fat with sugar and vanilla sugar to a creamy mixture. Add the eggs one by one and stir well between each. Mix flour and baking powder and stir it in, alternating with the liqueur. Gently stir in hazelnuts or almonds and berries.

Divide the batter in the muffin hollows. Bake on the lowest shelf of the oven at 347F for about 25 minutes. Leave for about 10 minutes after taking them out before unmoulding onto a rack.

Stir powdered sugar with liqueur and ice the muffins.

Enjoy!

Bella

White Chocolate Raspberry Muffins - Muffins med vit choklad och hallon

WHITE CHOCOLATE RASPBERRY MUFFINS

Muffins med vit choklad och hallon

12 muffins

0.4 cup sugar

3½ oz butter

½ tablespoon vanilla sugar

2 eggs

0.4 cup soured cream

1 cup flour

2 teaspoons baking powder

1 teaspoon crushed cardamom seeds

(crushed in a mortar)

5.3 oz white chocolate

12 large raspberries

Preheat oven to 347F.

Beat butter, vanilla sugar and 0.4 cup sugar until smooth. Add the eggs, one by one, stirring continuously. Add the soured cream. Mix flour, cardamom and baking powder in a bowl. Mix it into the egg batter. 

Roughly chop the chocolate and add half to the batter. Divide the batter into muffin tins, place a raspberry in each and top up with remaining chopped chocolate. Bake for about 25 minutes until done (try with a tester).

Enjoy!

Bella

Apple Cinnamon Muffins - Äppelmuffins med kanel

APPLE CINNAMON MUFFINS

Äppelmuffins med kanel

12 muffins

3½ oz butter

0.8 cup sugar

2 eggs

1.4 cups flour

1½ teaspoons baking powder

1 teaspoon vanilla sugar

½ cup soured milk

1 apple

0.3 cup flour

0.3 cup sugar

1 tablespoon cinnamon

1 oz butter

Stir room-tempered butter and sugar until fluffy. Add the eggs, one by one, while stirring. Mix flour, baking powder and vanilla sugar and stir it in together with the soured milk. Fill muffin tins to ½ with the batter. 

Core the apple and cut in wedges and stick them into the batter. Mix flour, sugar and cinnamon and sprinkle it over the muffins. Cut a thin slice of cold butter and place on top of each. Bake in the middle of the oven for 25 minutes.

Enjoy!

Bella

Redcurrant Muffins with Lemon - Vinbärsmuffins med citronsmak

REDCURRANT MUFFINS WITH LEMON

Vinbärsmuffins med citronsmak

14 muffins

2.6 oz room-tempered butter

0.7 cup cane sugar

2 eggs

1.2 cup flour

some salt

1½ teaspoon baking powder

grated zest from 1 lemon

0.4 cup soured cream

Filling:

4.4 oz raspberries or redcurrants

Topping:

1 gelatin sheet

or ½ teaspoon gelatin powder

0.3 cup egg whites

0.6 cup sugar

5.3 oz cream cheese

0.4 cup whipped cream

redcurrants or raspberries

Preheat oven to 392F.

Beat butter and cane sugar and add one egg at a time while beating. Mix flour, salt, baking powder and lemon zest and stir this into the egg batter. Add soured cream and stir. Divide the batter in double paper muffin tins and bake in the middle of the oven for 15 to 20 minutes. Allow to cool on a rack.

Soak the gelatin sheet in cold water for about 5 minutes. Squeeze out the water and melt the gelatin in a saucepan over low heat. Beat the egg whites until stiff for the topping. Blend in powdered sugar and melted gelatin. Stir in the cream cheese and whipped cream and beat until well blended. Leave in the fridge until it sets, about 30 minutes.

Pipe out the topping on the muffins and top with berries.

Enjoy!

Bella

Apple Cinnamon Cupcake Donuts - Cupcakemunkar med äpple och kanel

APPLE CINNAMON CUPCAKE DONUTS

Cupcakemunkar med äpple och kanel

24 donuts

8.8 oz room-tempered butter

1.1 cup sugar

4 eggs

1.6 cup flour

1 teaspoon vanilla sugar

2 teaspoons baking powder

some salt

1 tablespoon regular milk

1 apple

2 tablespoons sugar

1 teaspoon ground cinnamon

Decoration:

0.4 cup sugar

1 tablespoon ground cinnamon

Preheat oven to 347F.

Beat butter and sugar until white and fluffy. Beat in the eggs, one by one, until completely blended in. Mix flour, vanilla sugar, baking powder and salt and sift this into the batter. Add milk and beat for a minute. Grease a muffin pan and put a dab of the batter in each hollow.

Peel, core and dice the apple. Mix with the sugar and cinnamon. Put a spoonful of apple in each hollow and fill up with batter to a little more than half. Bake in the middle of the oven for 12 to 15 minutes.

Mix sugar and cinnamon in a deep plate. Take up each muffin and coat well in the sugar mixture while still warm. Serve immediately or store them in the freezer.

Enjoy!

Bella

Banana Muffins with Cream Topping - Bananmuffins med gräddtopping

BANANA MUFFINS WITH CREAM TOPPING

Bananmuffins med gräddtopping

12 muffins

3½ oz butter

0.8 cup sugar

3 eggs

4 bananas

1.2 cup self-rising flour

0.8 cup flour

2 teaspoons vanilla sugar

2.6 oz roughly crushed walnuts

2 teaspoons baking powder

½ teaspoon salt

0.4 cup mild yogurt

Decoration:

0.8 cup heavy cream

12 strawberries

2 kiwifruits

Preheat oven to 347F.

Beat room-tempered butter and sugar in a bowl until fluffy. Add one egg at a time. Peel and mash the bananas and stir them into the batter. Mix the flours, vanilla sugar, walnuts, baking powder and salt in a bowl and stir it in together with the yogurt.

Divide the batter in the mid-sized muffin tins and bake in the middle of the oven for about 35 minutes. Allow to cool on a rack. When serving, gently remove the muffins from the tins and top with whipped cream and a strawberry plus a couple of slices of peeled kiwifruit.

Enjoy!

Bella

Raspberry Cupcakes - Halloncupcakes

RASPBERRY CUPCAKES

Halloncupcakes

24 cupcakes

2.6 oz white chocolate

3 eggs

1 cup sugar

1 teaspoon vanilla sugar

3½ oz butter

0.4 cup regular milk

1.4 cups flour

2 teaspoons baking powder

Topping:

2.6 oz butter

3½ oz cream cheese

1.6 cups powdered sugar

1 teaspoon vanilla sugar

1.7 oz raspberries

Decoration:

raspberries

Preheat oven to 347F.

Melt the chocolate over a waterbath. Beat eggs, sugar and vanilla sugar until fluffy, melt the butter and add the milk. Mix flour and baking powder and stir into the batter together with the butter-milk mixture. Last, stir in the chocolate.

Pour the batter in muffin paper tins placed in a muffin pan, and bake in the middle of the oven for about 15 minutes. Allow to cool completely.

Topping:

Stir room-tempered butter and cream cheese until smooth. Blend in the powdered sugar, vanilla sugar and raspberries. Spread out or pipe the frosting on top of the muffins and decorate with a raspberry on each.

Enjoy!

Bella

Clementine Muffins - Clementinmuffins

CLEMENTINE MUFFINS

Clementinmuffins

12 muffins

3 eggs

1 cup sugar

1 teaspoon vanilla sugar

3½ oz butter

0.2 cup regular milk

1.4 cups flour

2 teaspoons baking powder

grated zest from 1 clementine

approx 4 tablespoons brown sugar

approx 3 clementines

Clementine syrup:

0.6 cup clementine juice

0.6 cup sugar

For serving:

clementine syrup

whipped cream

Preheat oven to 392F.

Beat eggs, sugar and vanilla sugar until fluffy. Melt the butter and stir into the batter alternating with milk. Mix flour and baking powder and stir it in. Last, stir in fruit zest and juice.

Grease a muffin pan and sprinkle ½ to 1 teaspoon brown sugar in each.

Peel the clementines and cut in ½ inch thick slices. Put a slice in each hollow and fill up with batter. Bake in the middle of the oven until ready, approx 15 minutes.

Clementine syrup:

Bring fruit juice and sugar to a boil and continue boiling until the syrup starts to thicken.

Loosen the muffins, unmould and serve with syrup and whipped cream.

Enjoy!

Bella

Almond Rhubarb Muffins - Mandelmuffins med rabarber

ALMOND RHUBARB MUFFINS

Mandelmuffins med rabarber

10 muffins

5.3 oz rhubarbs

3½ oz room-tempered butter

0.6 cup sugar

2 eggs

0.2 cup regular milk

1 cup flour

1½ teaspoon baking powder

some ground cardamom

1 teaspoon vanilla sugar

0.4 cup almond flour

Preheat oven to 392F.

Peel the rhubarbs if necessary. Cut in approx 1/4 inch slices. Stir butter and sugar until fluffy with an electric beater. Beat the eggs, one by one, and stir in the milk. Mix flour, baking powder, cardamom, vanilla sugar and almond flour. Gently stir the rhuarbs into the flour mixture and then blend it all together.

Fill metal or muffin paper tins with the batter to 2/3. Bake in the middle of the oven for about 20 minutes.

Enjoy!

Bella

Lemon Cups with Icing - Citronformar med glasyr

LEMON CUPS WITH ICING

Citronformar med glasyr

18 cups

½ cup flour

0.2 cup potato starch

½ teaspoon baking powder

3½ oz butter

2 eggs

2 egg yolks

½ cup sugar

1 teaspoon grated lemon zest

Icing:

4 tablespoons powdered sugar

½ teaspoon grated lemon zest

barely 1 teaspoon water

Preheat oven to 347F.

Place 18 aluminum baking tins on a baking plate. Measure flour, potato starch and baking powder and melt the fat. Beat eggs with sugar for a few minutes, add the flour mixture and lemon zest and stir just a few rounds. Add the fat and stir until well blended.

Pour the batter in the baking tins and bake for 12 minutes on the middle shelf of the oven. 

Allow the cups to cool while stirring the icing together. Drizzle some icing over each cup.

Enjoy!

Bella

Redcurrant Muffins - Vinbärsmuffins

REDCURRANT MUFFINS

Vinbärsmuffins

16 muffins

1 cup sugar

4.4 oz butter or margarine

2 eggs

0.4 cup regular milk

2 cups self-rising flour

1 tablespoon vanilla sugar

2 teaspoons baking powder

½ teaspoon salt

1 cup redcurrants

Topping:

1.2 cup powdered sugar

1 oz room-tempered butter

1.7 oz cream cheese

2 teaspoons redcurrant jelly

Decoration:

redcurrant bunches

Preheat oven to 392F.

Stir butter and sugar until white and fluffy. Add the eggs, one by one, and the milk. In another bowl, mix flour, vanilla sugar, baking powder and salt. Gently stir it into the egg batter and don't stir too long.

Add the redcurrants. Divide the rather firm batter into muffin tins, fill to approx 3/4. Bake in the middle of the oven for about 15 minutes. Cool on a rack.

Beat powdered sugar, butter and cream cheese in a bowl. Add redcurrant jelly and beat until smooth. Spread on the top of the muffins and decorate with redcurrants in bunches.

Enjoy!

Bella

Queen of Muffins - Drottningmuffins

QUEEN OF MUFFINS

Drottningmuffins

3½ oz butter or margarine

2 eggs

0.8 cup sugar

0.4 cup soured milk

0.8 cup flour

2 teaspoons baking powder

4.4 oz frozen raspberries and blueberries

1 tablespoon flour

1 oz flaked almonds

Decoration:

powdered sugar

Preheat oven to 437F.

Melt the butter and allow to cool slightly. Beat eggs and sugar until fluffy and stir in the sugar and soured milk. Mix flour with baking powder and gently stir this in. Divide the batter in the baking tins, sift the berries with flour and divide the berries in the batter. Sprinkle with flaked almonds and bake for about 14 minutes.

Sift with powdered sugar when serving.

Enjoy!

Bella

Blueberry Sour Cream Muffins - Blåbärsmuffins med gräddfil

BLUEBERRY SOUR CREAM MUFFINS

Blåbärsmuffins med gräddfil

12 muffins

2.6 oz room-tempered butter

0.6 cup sugar

some salt

2 eggs

1.1 cups flour

1 teaspoon baking powder

0.2 cup soured cream

Filling:

4.4 oz blueberries

1 tablespoon sugar

Stir butter, sugar and salt until fluffy. Add the eggs, one by one. Stir in the flour mixed with baking powder, alternating with sour cream. Divide the batter in paper tins (or aluminum tins) and sprinkle with blueberries and sugar.

Bake at 437F for 12 to 14 minutes. Try with a cake tester.

Enjoy!

Bella

Pear Muffins - Päronmuffins

PEAR MUFFINS

Päronmuffins

12 muffins

2 eggs

0.8 cup sugar

1.7 oz butter or margarine

1.2 cup flour

1½ teaspoon baking powder

½ cup set soured milk

2 pears

Topping:

2½ oz butter or margarine

0.2 cup sugar

1 teaspoon vanilla sugar

0.6 cup oats

Preheat oven to 392F.

Beat eggs and sugar until fluffy. Melt the butter and stir this in. Mix flour with baking powder and turn this into the batter alternating with soured milk. Divide the batter into muffin tins (or use a muffin pan).

Peel, core and dice the pears and distribute them on top of the batter.

Topping:

Mix melted butter, sugar, vanilla sugar and oats and top the muffins with this. Bake in the middle of the oven for 15 to 20 minutes.

Enjoy!

Bella

Rhubarb Strawberry Muffins - Rabarbermuffins med jordgubbar

RHUBARB STRAWBERRY MUFFINS

Rabarbermuffins med jordgubbar

15 muffins

2 eggs

0.8 cup sugar

0.6 cup neutral oil, e.g. corn oil

2 cups flour

2 teaspoons baking powder

1 teaspoon vanilla sugar

pinch of salt

1 cup regular milk

9 oz rhubarbs and strawberries

Rhubarb compote:

7 oz rhubarbs

½ vanilla pod

0.2 cup sugar

1 tablespoon water

For serving:

0.8 cup heavy cream

Preheat the oven to 350F.

Beat eggs and sugar until fluffy and add the oil, little by little. Mix flour, baking powder, vanilla sugar and salt, then sift it into the batter and gently stir in the milk as well. 

If you have a muffin pan you use that, otherwise line up paper tins on a paper lined baking plate. Divide the batter in the tins, fill them to only just 3/4. Cut rhubarbs and strawberries in pieces and distribute them in the muffin tins. Bake in the middle of the oven for about 20 minutes. Cool.

Rhubarb compote:

Rinse the rhubarbs. If you peel it, you might lose the red color, so avoid it if possible. Slice the rhubarbs and put in a saucepan. Split the vanilla pod lengthwise and scrape the seeds into the saucepan. Add sugar, water and the emptied vanilla pod and simmer for about 10 minutes. Cool.

Serving:

Beat the cream and gently fold the rhubarb compote therein. Decorate the muffins with the cream or serve it separately.

Enjoy!

Bella

Sticky Strawberry Chocolate Muffins - Kladdiga jordgubbsmuffins med choklad

STICKY STRAWBERRY CHOCOLATE MUFFINS
Kladdiga jordgubbsmuffins med choklad

Approx 14 muffins

4.4 oz butter or margarine
0.8 cup sugar
2 eggs
0.3 cup cocoa
1 teaspoon vanilla sugar
some salt
1½ teaspoon baking powder
1.6 cup flour
0.6 cup milk

Filling:
0.3 cup Nutella
14 fresh strawberries

Decoration:
0.2 cup chocolate drops (candy)
powdered sugar (though I'm so TIRED of "dust this and that with powdered sugar"
so I'm not using it for decoration out of pure spite!!!)


Heat the oven to 390F.

Stir fat and sugar until white and fluffy. Add the eggs, one at a time, and stir until smooth between each egg. Sift in all the dry ingredients alternating with milk and gently stir until smooth.

Drop half of the batter into muffin tins or a muffin pan (I often use paper tins but double). Put a plop of Nutella in each and a strawberry on top of that, then cover with remaining batter so that the tins are filled to approx 3/4. Sprinkle with the chocolate drops and bake in the lower part of the oven for about 20 minutes.

Whispering: "Dust with powdered sugar for decoration."

Enjoy!

Bella

Oatmeal banana muffins - Havremuffins med banan

BANANA OAT MUFFINS
Havremuffins med banan

Muffins with the taste of banana and oats is a delicious snack with a cup of coffee, or why not serve them with a glass of milk if you’re into that?

20 muffins

2 oz butter or margarine

1/3 cup brown sugar
1/3 cup sugar
2 eggs
2/3 cup milk
2/3 cup oats
1 cup flour
1 teaspoon baking powder
¼ teaspoon ground allspice
1 teaspoon vanilla sugar
1 to 2 middle-sized bananas

Stir fat, brown sugar and sugar together. Blend in the eggs, one by one, and the milk. Mix oats, flour, baking powder, allspice and vanilla sugar in a mixing bowl. Stir this into the egg batter.

Mash the bananas and blend them into the batter. Fill muffin tins to ¾ with the batter. Bake in the middle of the oven at 390 to 440F for about 20 minutes. Transfer the muffins to a rack and allow to cool.

Enjoy!

Bella

"Polka pig" muffins - Polkagrisbakelser

”POLKA PIG” MUFFINS
Polkagrismuffins

Decorate these muffin pastries with butter crème and crushed “polka pigs”. The polka pigs need an explanation – I don’t know what you call them in English, but the little town of Gränna in the region of Småland in Sweden are famous for their polkagrisar, which would be “polka pigs” in English. That’s where they’re made and exported to different places in the world. It’s red and white and taste from mint mostly. :-D And it makes these pastries lovely to look at as well as lovely in taste!

14 pastries

1 ¾ oz butter or margarine

2/3 cup sugar
2 eggs
1 ¾ oz dark baking chocolate
1½ cups flour
1 teaspoon baking powder
3 tablespoons crushed “polka pigs”
1/3 cup milk
a few drops of peppermint oil

Decoration:

2½ oz butter or margarine
2/3 cup powdered sugar
1 tablespoon cold coffee
¼ cup crushed “polka pigs”

Stir fat and sugar until fluffy. Add the eggs, one by one. Break the chocolate in pieces and melt over a waterbath, then blend it into the batter. Mix flour, baking powder and coarsely crushed “polka pigs” and stir this into the batter as well. Add milk and peppermint oil.

Fill muffin tins or pastry tins to ¾ with batter and bake in the middle of the oven at 350F for about 15 minutes. Allow to cool on a rack.

Stir fat and powdered sugar until creamy and smooth and flavour with coffee. Spread this crème on top of the cold cakes and sprinkle with crushed “polka pigs”.

Enjoy!

Bella

Almond-covered muffins - Muffins med mandeltäcke

ALMOND-COVERED MUFFINS
Muffins med mandeltäcke

These muffins with an almond chocolate cover are really delicious. Serve with a cup of hot cocoa topped with whipped cream!

20 to 22 muffins

2 cups flour

1/3 cup sugar
1/3 cup chopped chocolate
1 tablespoon baking powder
1 teaspoon vanilla sugar
1 ¾ oz butter or margarine
1 cup milk
2 eggs

Almond cover:

2 tablespoons chopped almonds
4 tablespoons flour
3 tablespoons sugar
1½ tablespoons butter or margarine
ground cinnamon
2 tablespoons chopped chocolate

Mix flour, sugar, chocolate, baking powder and vanilla sugar in a bowl. Melt the fat and mix with milk and eggs. Stir the milk mixture into the dry ingredients. Fill paper tins halfway up with batter.

Mix almonds, flour, sugar, fat and cinnamon in a bowl. Sprinkle the mixture on top of each muffin and stick the chopped chocolate pieces into the surface. Bake in the middle of the oven at 390F for about 15 minutes.

Allow the muffins to cool on a rack and serve them.

Enjoy!

Bella