Durian Muffins

Durian's season coming, here I would like to share the durian muffin with everyone. Recipe from Recipezaar .

Ingredients

1/2 cup durian
1 cup flour
2 eggs
2/3 cup palm sugar (or brown sugar)
1/2 cup coconut milk
1 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon vanilla extract

Directions

Preheat oven to 325F (or 310F for convection ovens). Remove any stringy portions of the durian flesh. Mix all ingredients in blender. Place mixture into muffin pan. (This recipe is for 5-6 large muffins.). Bake for 15 minutes. Let cool before removing muffins. Place muffins on rack to further dry their exteriors before eating.

Lemon Poppy Seed Muffins

Photo from Elanas's Pantry

This recipe from ElanasPantry for celebrate Mother's Day. I get the recipe from there, if you like it, please visit for more info.

Here we start:
¼ cup coconut flour
¼ teaspoon celtic sea salt
¼ teaspoon baking soda
3 eggs
¼ cup a gave nectar
¼ cup grapeseed oil
1 tablespoon lemon zest
1 tablespoon poppy seeds

1. In a medium bowl, combine coconut flour, salt and baking soda
2. In a large bowl, blend together eggs, agave, oil and lemon zest
3. Blend dry ingredients into wet
4. Fold in poppy seeds
5. Spoon 1 tablespoon of batter into each greased mini muffin cup
6. Bake at 350° for 8 to 10 minutes
7. Cool and serve

Makes about about 24 mini-muffins

Whole Wheat English Muffins

By [http://ezinearticles.com/?expert=Terry_Morgan]Terry Morgan

Why buy from the store when you can make your own fresh muffins?


1 cup milk
2 tablespoons sugar
1 teaspoon salt
3 tablespoon margarine
1 envelope active dry yeast
1 1/2 cups whole wheat flour
3 1/2 cups (about) all-purpose flour
Cornmeal

Scald the milk and stir in the sugar, salt, and margarine. Cool to warm (105 - 110 degrees F). Measure one cup of warm (same temperature) water into a large warm bowl. Sprinkle with the yeast, then stir until yeast is dissolved.

Stir in the milk mixture, then stir in the whole-wheat flour and 1 1/2 cups of the all-purpose flour. Beat with a spoon until smooth. Add enough additional flour to make a stiff dough.

Turn out onto a floured board and knead two to three minutes, or until the dough can be formed into a ball (note: dough may be sticky). Put the dough in a greased bowl, turning over to grease all sides. Cover and let rise in a warm place one hour, or until doubled in bulk.

Punch the dough down with lightly floured fingertips. Divide the dough in half. On a board heavily sprinkled with cornmeal, pat each half into a half-inch thickness. Cut with a three-inch cookie cutter and put about two inches apart on ungreased baking sheets.

Let rise in a warm place a half hour, or until doubled in bulk. Cook on a lightly greased medium-hot griddle or skillet until well-browned on both sides, about ten minutes on each side. Cool on racks. To serve, split muffins and toast. Makes about eighteen muffins.

Terry Morgan invites you to sample many more (300+!) tasty and tantalizing recipes of all kinds at [http://greatrecipesdaily.blogspot.com]Great Recipes Weekly. Visit today and jazz up your cooking.

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