Dried Fig Muffins

Dried Fruit and Cashew Nuts Muffins (Photo credit: joana hard)

By Juvy S. Iliwiliw




Sweet, chewy, dried figs are among the fruits favored for use in baking recipes. Choose either the pale Calimyrna, the most common variety found dried, or the dark purple, Black Mission fig. Dried whole figs tend to be very stiff because the drying process needs to permeate the entire fruit; therefore, softening them first is important to the texture of the finished muffins. Here, the figs are macerated in hot apple juice so they turn a lovely mahogany color and give oil an enticing perfume.

Perfume your Dried Fig Muffins to the lasting scent and goodness of dried figs added to it. With its scent alone, no one can resist tasting your muffins again and again.

Jam-Filled Muffins

2 wicker baskets full of muffins sit on a blue, pink and white checkered tablecloth in a tight shot. There is a broken muffin in the foreground. (Photo credit: Wikipedia)

By Juvy S. Iliwiliw




Jelly and jam are sweet, spreadable fruit preserves, whether purchased or homemade, are musts on the breakfast table, and and baked inside these tender, rich, sour cream muffins, they offer a colorful and tasty surprise. Jelly and jam make equally delicious fillings. Jellies, such as red currant, have been strained to achieve a firm, crystalline, silken-smooth result. By contrast, raspberry, blackberry, and strawberry jams are made with whole berries and therefore have a chunky texture. Trying various jams or jellies with result in a different muffin with every batch.

Vanilla-Pear Muffins

Though the pears pictured do not have a texture suitable for good eating, scientists at the ARS Appalachian Fruit Research Station in Kearneysville, West Virginia, will combine their fire blight-resistant qualities with other lines possessing traits sought in commercial pear varieties. (Photo credit: Wikipedia)

By Juvy S. Iliwiliw




The highest quality pear varieties found in the United States are grown in western states with temperate climates. For baking in muffins, select blemish-free pears that are slightly underripe and have their stems intact. They are ready when their flesh yields to gentle pressure at the stem end but is still firm enough to chop into pieces. Baking varieties include the bell-shaped, yellow or red Bartlett (also known as Williams), the light green Anjou, the long necked, speckled Bosc, the small seckel, and the juicy, plump Comice.

For this recipe, baking varieties of pears should be used to make an excellent finish of   Vanilla-Pear Muffins.  In cooking, it is important that we choose the right ingredients for the right recipe so that we will not fall short from the expectations of those who are excited to taste your delicacy.

Country Applesauce Muffins

butter, sugar, egg, flour, baking powder, chocolate, coconut flakes (Photo credit: Wikipedia)

By Juvy S. Iliwiliw




Applesauce Recipe. Peel, core, and chop 2 1/2 lb (1.25 kg) apples such such Granny Smith , Newtown pippin, or Mcintosh. Place in a heavy saucepan with 1/3 cup (3 fl oz/80 ml) water. Bring to a boil, reduce the heat to a simmer, and cook partially covered, stirring occasionally until very soft, 20-30 minutes. Remove from the heat. Mash the apples with a fork or pass through a food mill. Taste and add sugar if needed. The applesauce can be stored for up to 2 weeks in the refrigerator . It can be used at room temperature or cold in this and other quick bread recipes. Makes about 2 1/2 cups (22 oz/690 g).

When your applesauce is ready, you are now also set to make Country Applesauce Muffins. You may use part of your applesauce in this recipe and you can store some if the family would insist to taste it again in your next cooking.

Sour Cherry Muffins with Coconut Streusel

Streusel Mango Macadamia Muffins. (Photo credit: Wikipedia)

By Juvy S. Iliwiliw




Sour cherries are smaller in size than sweet cherries and more elusive to find fresh, dark red sour cherries are too acidic to eat out of hand but are prized for baking. Also called tart cherries, they are a regional specialty grown in Michigan, the heart of cherry country. The main varieties are Early Richmond, Montmorency and Motello. Sour cherries are available in jars and cans. Cherries packed in water, often labeled "pie cherries," retain a luscious tangy flavor that i excellent in muffins and scones.

To see how excellent it is when added to muffins, try Sour Cherry Muffins with Coconut Streusel. This recipe is made especially for people who want to know the real taste of sour cherries in their desserts.

Carrots Are Cool!

Carrots (Photo credit: CLC Photography)

By Maddox Rafael

Carrots are known because the vegetable which is easy to grow, tasty and high nutrition. Each children and adults like carrots as a result of its sweet taste and crunchy texture.

Carrot or referred to as Daucus carota can be a vegetables grown throughout the year, especially in mountain places that have cold temperatures and moist, around in height of 1200 meters above sea level. Carrot plants can develop in practically all seasons. You can find greater than 100 species of carrots ranging from not just in colors but in addition its size from as tiny as two inches to three feet.

Chocolate Chip Muffins

Chocolate chip muffins baking in an oven (Photo credit: Wikipedia)

By Juvy S. Iliwiliw




Sweet and mellow semisweet chocolate is a combination of cocoa butter and chocolate liquor the smooth brown paste that is ground from roasted cocoa beans - blended with sugar and vanilla for flavoring and with lecithin, a fatty plant based additive that contributes a smooth texture. The chocolate is sold in bar form and as chips ranging in size from 1/2 inch (12 mm) to 1/8 inch (3 mm). In most recipes, including this one, semisweet chocolate can be used interchangeably with bittersweet chocolate which is similar.

Make your chocolate chip muffins right away with semisweet chocolate chips. Feel in your palate that smooth texture and the taste that only a semisweet chocolate can create.