Greek Muffins Food

FAVORITE YOGURT MUFFINS (6 WAYS!)

Steps:

• Preheat the oven to 375 degrees F. Grease a 12-cup standard muffin pan with nonstick spray.
• In a medium bowl, stir together the flours, baking powder, baking soda, and salt.
• In another bowl, stir together the yogurt, maple syrup, eggs, butter, and vanilla.
• Gently stir the yogurt mixture into the flour mixture.
• Add your desired add-in. (You can also add 1 tablespoon of any add-in to each muffin cup, using 1/4 cup batter, to make a batch with a few different flavors. Or you can bake them plain). Stir gently to combine.
• Divide batter among the prepared muffin tin, using about 1/4 cup batter in each cup.
• Bake for 16-18 minutes, or until the edges are lightly golden brown and a cake tester inserted into the center comes out cleanly. Remove from oven, then transfer muffins to a wire rack to cool fully.

GREEK YOGURT BLUEBERRY MUFFINS (LOW SUGAR RECIPE)

Steps:

• Preheat the oven to 190C/375F.
• Combine the flour, baking powder, soda, sugar and salt in a large bowl.
• Combine the eggs, oil, yogurt, and milk in another bowl or jug.
• Add the wet ingredients to the dry. Stir until just combined. Fold in the blueberries. Add a tiny bit more milk if the mixture still seems too thick (the consistency of the batter can vary depending on which brand of yoghurt you use). You want the batter to be a soft dropping consistency.
• Spoon the batter into muffin cases placed in muffin pans (you can fill almost to the top). Sprinkle a little extra sugar (white or brown) over the top of the muffins, if you like, then bake for 17 to 20 minutes or until risen and golden and a skewer pushed into the centre comes out clean.
• Cool on a wire rack, then store in an air tight container.

TSOUREKI MUFFINS!

Steps:

• To prepare these tsoureki muffins, add in a bowl the lukewarm water, a pinch of sugar and yeast and stir. Wrap well with plastic wrap and set aside for about 6-7 minutes, until the yeast rises and starts bubbling. Be careful not do add hot water, as it will kill the yeast, nor cold, as it will take forever for the tsoureki to rise. The water should be at the same temperature as your finger, so check it out sticking one finger in; you should feel no difference in temperature.
• Use a pestle or a blender to ground the masticha and mahlepi, along with a pinch of sugar and set aside. (These aromatic spices will give this Greek tsoureki its distinctive taste and amazing smell. Watch out not to add any more masticha, as the tsoureki will turn out a little bitter.)
• In a saucepan add the butter, sugar and milk. Place over very low heat and stir the mixture, until the butter has melted and the sugar has dissolved. The key is to melt the butter at very low heat, so that the temperature doesn't 'kill' the yeast. Remove the pan from the stove and check the temperature. The mixture should be at the same temperature as your finger. If it is warmer, then leave to cool down for a a few minutes and check again.
• Pour the butter mixture in a large bowl and whisk in the eggs. Add the yeast mixture and whisk to combine.
• In the mixer's bowl add the flour, the ground mastic and mahlepi, orange zest and the butter-egg-yeast mixture from step 4. Using the dough hook mix at first at low speed, until the ingredients start to combine and then mix at medium-high speed for about 15 minutes, until the dough doesn't stick on the sides of the bowl. At this point the dough should be really soft, like seen in the picture and a little sticky. (Be careful not to add any more flour, as the tsoureki dough should be really soft and not firm)
• Cover the tsoureki dough with plastic wrap and place in a warm environment, until at least it doubles it's size (for about 2-3 hours). If the environment is cold, preheat the oven at 30C, turn off and place the bowl inside.
• Butter the bottom and sides of the muffin tins and divide the dough inside them. Do not add too much dough, as it will rise again. Let the tsoureki dough rise for about 40-50 more minutes at room temperature or in the oven.
• In a small bowl add the egg and 1 tbsp water and whisk with a fork. Brush the top of each tsoureki muffin with the egg, garnish with almond silvers and bake in preheated oven at 170C for about 20-25 minutes.
• Two -three minutes before you turn the tsoureki out of the oven, start preparing the syrup. In a small pot add the sugar and water and bring to the boil. As soon as the sugar dissolves, remove the pot from the stove and ladle the hot syrup over the hot tsoureki.
• Let the tsoureki muffins cool down and wrap with plastic wrap, so that they don't become hard and dry. Store for up to 5-7 days at room temperature.
• Enjoy these delicious Greek inspired tsoureki muffins, over a hot cup of tea or coffee.

GREEK PASTITSIO MUFFINS

Steps:

• Preheat oven to 350F.
• Cook noodles per package instructions, making sure they are al dente.
• While noodles are cooking, melt butter in frying pan on medium high heat.
• Next, add in ground beef and onion - cook together until meat is browned and onions are softened.
• Next, add tomato sauce and simmer for five minutes. When done, turn off heat and remove from burner.
• Combine meat sauce and noodles in a bowl. Add in feta cheese and 1 egg, mix well.
• Pour mixture equally into a greased 6 tin muffin pan.
• Set aside and make Béchamel.
• Melt 2 tbsp butter in saucepan on medium heat.
• Add milk, and heat until warmed through - do not allow to simmer/boil.
• Slowly add semolina, mixing continuously. Add salt to taste if desired.
• Once mixture gets thick, remove from heat (trick: try scooping some of the mixture up with a spoon and then drizzle it back into the pot. The mixture should fall slowly enough from the spoon but still have good movement. It should NOT get stuck to the spoon).
• Pour some béchamel over the top of each pastitsio muffin.
• Evenly sprinkle feta cheese and cinnamon over each piece.
• Bake for 20-30 minutes, or until tip of feta becomes golden brown.
• Let cool before serving.
• Enjoy :)

GREEK SALAD MUFFINS

Steps:

• Heat oven to 190C/170C fan/gas 5. Line a muffin tin with cases. Heat the oil in a pan and cook the onion until soft.
• Quarter the beef tomato, scoop out the seeds and core, then discard and very finely chop the tomato and olives, if using. Crumble the feta into really small crumbs. Set everything aside.
• Set a sieve over a large mixing bowl. Measure out the flours, polenta, bicarb and baking powder along with 1 tsp salt, decanting directly into the sieve as you go. Use the back of a spoon to press everything through the sieve - there will be some wholemeal flour left over in the sieve at the end - just tip this back into the mixing bowl.
• Beat the egg in a separate bowl. Measure out the sunflower oil and milk and stir into the egg. Make a well in the flour mixture, tip in the egg mix and stir it together. Fold in the onion, tomato, feta, oregano and olives, if using. Mix well. Spoon the mixture between the muffin cases. Grate over a little cheese and bake for 25 mins. Eat warm or leave to cool and pack in a picnic.

PUMPKIN OAT GREEK YOGURT MUFFINS

Steps:

• Preheat oven to 400F and prepare a muffin pan by spraying cavities with cooking spray or lining them with paper liners***. Set aside.
• Add all ingredients except for chocolate chips to a blender or food processor and process on high until oats are broken down and batter is smooth and creamy, about 2-3 minutes. Stir in chocolate chips by hand.
• Pour batter into prepared muffin pan, filling each cavity until it is about ¾ full. Sprinkle a few pumpkin seeds or chocolate chips over the top of each muffin, if desired.
• Bake for 15-18 minutes, until the tops of your muffins are set and a toothpick inserted into the middle comes out clean. Allow muffins to cool in pan for ~10 minutes before removing. Store in an air-tight container for up to a week.

LOW-CARB BLUEBERRY MUFFINS

Steps:

• Preheat oven to 350 degrees F. Generously coat a muffin tin with cooking spray.
• Sift almond flour, coconut flour, baking powder, baking soda and salt together in a large bowl. Add blueberries and toss to coat. Whisk eggs, milk, brown sugar, oil and vanilla in a medium bowl. Add to the dry ingredients and stir until combined. Divide the batter among the muffin cups (about 1/4 cup batter per cup).
• Bake the muffins until lightly browned around the edges and a toothpick inserted in the center comes out clean, 20 to 25 minutes. Let cool in the pan on a wire rack for 20 minutes. Run a knife around the edges and remove from the tin to cool completely.

APPLE OATMEAL GREEK YOGURT MUFFINS

Steps:

• Preheat your oven to 350 degrees F and either grease a muffin pan or line with 12 silicone liners.
• Combine 1 cup flour, oats, baking powder, cinnamon and salt in a large bowl.
• In a medium bowl, whisk together the eggs, yogurt, honey, milk, and vanilla until well combined.
• Stir the wet ingredients into the dry ingredients until combined.
• Fold the apple into the batter.
• Divide the batter evenly among the muffin cups, filling to the top.
• Bake for 18-20 minutes, or until the tops are firm and just starting to turn golden. A toothpick should come out clean.
• Allow the muffins to cool completely in pan before transferring them to a storage container or eating.

GREEK MUFFINS

Steps:

• In a big bowl combine all of the dry ingredients.
• In a second bowl combine yogurt, honey, egg and oil.
• Add the wet to the dry ingredients and stir only until just combined (do not overmix).
• Fill batter into prepared muffin tins and bake in the pre-heated oven at 180°C/350°F for about 25 minutes or until a toothpick inserted in the centre comes out clean and muffins are nicely browned.

GREEK EGG MUFFINS

Steps:

• Pre-heat oven to 350 degrees. Grease a muffin tin well with cooking spray or oil, or use muffin liners.
• Whisk together the eggs and milk. Mix in the oregano, salt and pepper.
• Chop the tomato and bell pepper. Discard/compost the watery part of the tomatoes with the seeds. Crumble the feta into small pieces. Divide the tomato, pepper and feta (and quinoa if using) evenly in the muffin tin. Pour the egg mixture over the veggies and cheese.
• Bake for 25-30 minutes, until lightly browned on the tops. Remove from oven and let cool for 10 minutes, then remove the egg muffins from the tin.
• Store in the fridge for up to 4 days, or the freezer for up to 3 months.