Flax Seed Cornbread Muffins

Ingredients:
1 cup flour
1/2 tsp salt
1 1/2 tsp baking soda
1/2 tsp baking powder
1/4 cup brown sugar (packed)
1 1/4 cups cornmeal
1/4 cup flax seeds
1 cup almond milk mixed with 1 tsp lemon juice and allowed to thicken for 5 minutes
2 tbsp olive oil

Makes 12 standard or 6 jumbo muffins

Procedure:
Heat the oven to 400'F.

Mix the flour, salt, baking soda, baking powder, sugar, cornmeal and flax seeds together in a large bowl. Add the thickened almond milk and oil, mix until just blended

Put the batter into 6 greased jumbo muffin cups.

Bake for 15 - 20 min until the center is firm and the tops are golden brown.

Raisin Cupcakes

Ingredients:

250g quality butter

170g castor sugar

4 eggs

1 tsp vanilla essence

250g self raising flour, sifted

80g raisins

Procedure:

Cream butter, sugar and vanilla essence till smooth and fluffy.

Beat in eggs, one at a time until well mixed.

Fold in flour and raisins.

Using an ice-cream scoop, scoop batter into cupcake liners.

Drop a few more raisin on top of the batter.

Bake at 170C for between 15 and 20 minutes.

Cheese Cupcakes

Cheese Cupcakes are moist and fluffy cupcake sweetened with condensed milk and topped with cheese.

Ingredients:

1/2 cup butter, softened

1/2 cup white sugar

4 medium eggs

Dry Ingredients

2 1/2 cup All-purpose Flour

1 teaspoon Double-Acting Baking Powder

1/4 teaspoon Salt

Wet Ingredients

2 cans Condensed Milk

1/2 cup Vegetable Oil

1 cup Cheese, shredded, half to mix in, half for topping

Makes about 24 -30 cupcakes

Procedure:

Pre-heat oven at 350°F;

Mix together the dry ingredients and sift. In a separate container, mix together the condensed milk and vegetable oil.

Cream butter with sugar until light in color. Add the eggs one at a time.

Add alternately the dry and wet ingredients, starting and ending with the dry, BUT DO NOT OVER-BEAT.

Stir in cheese.

Fill portion the mix on lined cupcake pans. 

Bake for 25 mins or until done. 

RECIPE c/o: http://www.filipino-food-recipes.com/cheese-cupcake-filipino.html

Blueberry Muffins

Ingredients:
1 egg
1/4 cup oil
1/2 cup milk
1 1/2 cups flour
1/2 cup sugar
2 tsp baking powder
1/2 tsp salt
1 cup canned blueberries

Procedure:
Pre-heat oven to 400 degrees.Spray bottoms of 2 1/2-inch muffin pan with non-stick cooking spray. Beat egg until foamy in a small mixing bowl. Beat in oil and milk. In a separate bowl, sift together all dry ingredients. Stir in blueberries. Make a well in the center and pour in liquid ingredients. Mix together with a fork until dry ingredients are moistened; no more than 25 to 30 strokes. Batter will be lumpy.
Fill each muffin cup slightly more than half full.Bake 20 minutes or until golden brown and muffins test done with a toothpick. Loosen with spatula and turn out. Best served warm.