HOW TO MAKE MUFFINS IN MICROWAVE RECIPES
MICROWAVE MUFFINS - RECIPE | TASTYCRAZE.COM
The fastest way to make muffins is in the microwave, plus they turn out tastiest.
Provided by Fat Berta
Total Time 19 minutes
Prep Time 15 minutes
Cook Time 4 minutes
Yield 5
Number Of Ingredients 7
Steps:
- Whip the eggs. To them add the brown sugar , olive oil and milk, while continuing to stir the mixture.
- Sift the flour and add it as well.
- Put in the baking powder and cocoa. Stir everything well and distribute the resulting mush into crème caramel glasses.
- Fill each glass halfway with the mixture.
- Cook the muffins in an 800 W microwave oven for 4 min.
MICROWAVE BLUEBERRY MUFFINS RECIPE - FOOD.COM
Hard to believe, but you can microwave these muffins in just 2 minutes. I know, I know, I didn't believe it either, and I've been baking semi-professionally for 15 years. Great solutions for midsummer baking, and children can bake their own! The batter recipe is from the Enchanted Broccoli Forest by Mollie Katzen. I usually substitute whole wheat flour and a little flax seed meal for a portion of the white flour. The yield was supposedly 12, but I've never gotten more than 8 or 10 muffins from it.
Total Time 12 minutes
Prep Time 10 minutes
Cook Time 2 minutes
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Combine the flour, baking soda, baking powder and salt in a bowl. Melt the honey and butter together. Stir in the milk, egg and lemon juice. Combine the wet ingredient and the dry ingredients and mix a little. Add the blueberries and mix gently until no white streaks of flour remain.
- Coat a plastic muffin tin or 6 1-cup Pyrex custard cups with nonstick cooking spray. Fill cups half full of batter. Microwave five or six at a time for about 2 1/2 minutes for an 1100-watt microwave. (Start checking at about 2 minutes.) When they look set, they're done. Let stand 3 to 5 minutes to firm up. Turn out of tins/cups.
Nutrition Facts : Calories 206.4, FatContent 7, SaturatedFatContent 4.1, CholesterolContent 43.1, SodiumContent 325.3, CarbohydrateContent 33.1, FiberContent 1.1, SugarContent 13.6, ProteinContent 3.8
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