Tag Archives: muffins

Salvadorian Breakfast Cakes

10 Jan

…They’re so good. I’ve been oogling over this recipe for quite some time and decided to make them today for my Birthday. This is a lightly adapted recipe that I found on Food52, I just tried to make it a little more healthy. Seems to have worked out pretty well- these little cakes are still super super savory, buttery, cheesy delicious and gluten-free.

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Makes 18 cakes.

You’ll need:

  • 1/2 cup of butter
  • 1/2 cup nonfat greek yogurt
  • 1 cup of sugar
  • 1 cup of sour cream
  • 3 eggs
  • 1/2 grated parmesean
  • 1 cup rice flour
  • 1 t baking powder
  • 1 t salt

Directions:

  1. Preheat oven to 350* and line muffin tin with cup-cake tins.
  2. Cream together butter, yogurt, and sugar.
  3. Add eggs 1 by one until fully incorporated.
  4. Add grated parmesean and sour cream and mix thouroughly.
  5. Finally, add rice flour, baking powder and salt gradually into the mix.
  6. Divvy batter into 18 cup cakes (filling batter pretty high in the tin, these guys won’t rise so much since they’re made of rice flour so don’t worry about overflow.)
  7. Sprinkle with sesame seeds. You can use either white or black (or none) but I thought the black gave a nice aesthetic touch.
  8. Bake for 20-22 minutes. Enjoy! Continue reading

Zucchini, Banana, and Cranberry Muffins

20 Feb

I made these bad boys while cleaning out the refrigerator. We had a few things that would go bad, in addition to an overripe banana. Never waste! Get creative, they made some great muffins.

You’ll need:

  • 1 1/2 cups flour
  • 1/4 sugar
  • 1/4 brown sugar
  • 1 egg
  • 1/2 to 3/4 cup yogurt
  • 1 browned banana
  • 1/3 dried cranberries
  • ~ 1/3 of a small zucchini-shredded
  • 1 1/2 tsp cinnamon
  • 1 1/2 tsp pumpkin pie spice
  • 1 1/2 tsp baking soda
  • dash of salt
  • optional: shredded coconut for on top

Directions:

  1. Preheat oven to 350F
  2. Mix sugar, brown sugar, egg, and banana in a bowl until well blended.
  3. Add yogurt to the mix.
  4. Gradually add flour and stir until combined.
  5. Add remaining ingredients (feel free to add any nuts, chocolate chips, etc. during this step if you like)
  6. Divy up your batter into tray. I found for this recipe it will make 12 muffins or 8 larger muffins (the kind that have a muffin top, as seen in the picture.) I added shredded coconut on top.
  7. Bake for around 20-25 minutes, or until browned.

Enjoy!

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