BLUEBERRY SYRUP FOR PANCAKES
Provided by Nigella Lawson : Food Network
Categories condiment
Time 6m
Yield enough for 15 pancakes
Number Of Ingredients 2
Steps:
- Put the syrup and blueberries into a pan and bring to the boil.
- Let bubble for 2 to 3 minutes, and then pour into a jug and bring to the breakfast table with the pancakes.
THE ULTIMATE MAKEOVER: BLUEBERRY MUFFINS
We've created a deliciously light version of this classic muffin that contains virtually no saturated fat
Provided by Angela Nilsen
Categories Afternoon tea, Breakfast, Treat
Time 50m
Yield Makes 12
Number Of Ingredients 11
Steps:
- Heat oven to 200C/180C fan/gas 6. Use 1 tsp oil to lightly oil a 12-hole muffin tin (or use paper cases). Mix both flours with the baking powder and lemon zest. Reserve 1 tbsp caster sugar, then stir the rest into the flour with the muscovado.
- Mash the banana well. In another bowl beat the egg, then stir in the banana, buttermilk and oil. Using a large metal spoon, very lightly stir into the flour mix, just to combine. Over-mixing will make the muffins tough. Toss in the blueberries and give just a few turns of the spoon to carefully stir them in without crushing.
- Spoon the mixture into the tin - each hole should be very full. Bake for 20-25 mins until risen and golden.
- Mix the reserved caster sugar with the lemon juice. When the muffins are done, remove from the oven, then brush with the sugar and lemon mixture while they are still hot. Gently loosen the edges of each muffin with a knife, then leave in the tin for 15 mins to cool a little as they're very delicate while hot. Remove to a wire rack. Best eaten the day of making, but will keep for up to 2 days.
Nutrition Facts : Calories 206 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 16 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.43 milligram of sodium
BLUEBERRY MUFFINS
Golden...
Time 20m
Yield Servings: 12
Number Of Ingredients 10
Steps:
- Melt the butter and set aside to cool a little.Preheat the oven to 400°F/200°C. Line 12 muffin cups with paper liners.In a large mixing bowl, Combine the flour, baking soda, baking powder, sugar, and salt, mix well.In a measuring jug, whisk together yogurt, milk, egg, and melted butter.Add the butter mixture into the flour mixture, mix gently until just incorporated. Do not overmix. Fold in the blueberries gently.Spoon one-quarter cup of batter into each muffin cup. Bake for 20 minutes or until the muffins turn golden, well-risen and firm on top.Remove the muffins tin from oven, let it sit on a cooling rack for 5 minutes before transferring the muffins onto a wire rack.
HEALTHY BLUEBERRY MUFFINS - A NIGELLA LAWSON MAKEOVER
I started with Nigella's Blueberry Muffin Recipe from "How To Be A Domestic Goddess" and re-vamped it to make it much healthier - but still delicious!
Provided by pia1457
Categories Quick Breads
Time 30m
Yield 12 muffins, 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F.
- Combine the dry ingredients in a large bowl.
- Whisk wet ingredients in a separate smaller bowl.
- Pour wet into dry and combine - but do not over work.
- Add the orange zest.
- Fold in blueberries.
- Spoon into greased 12-muffin pan.
- Bake for 20 minutes.
- Enjoy!
Nutrition Facts : Calories 270.8, Fat 10.9, SaturatedFat 1.1, Cholesterol 31.8, Sodium 296.8, Carbohydrate 38.9, Fiber 3.7, Sugar 14.5, Protein 7.1
NIGELLA LAWSON ORANGE BREAKFAST MUFFINS
If you're going to attempt anything other than a bowl of cereal for an ordinary weekday breakfast, then muffins are the best bet. They are the easiest things to make, not least because the laziest of stirring is what's required. The truth is that a heavy, lumpy batter makes for the lightest muffin. Split them still warm and, mouthful by mouthful, smear with the best unsalted butter you can find, adding as you want, marmalade, jam or amber, liquid-light honey.
Provided by Flowerfairy
Categories Breakfast
Time 30m
Yield 12 muffins, 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 200?C/gas mark 6.
- Melt the butter and set aside.
- Combine the flour, ground almonds, bicarb, baking powder, sugar and orange zest in a large bowl.
- Measure the orange juice and milk into a jug and whisk in the egg and then the cooled, melted butter.
- Now pour the liquid ingredients into the dry ingredients, mixing with a fork as you go. The batter will be lumpy but that's as it should be: you want everything to be no more than barely combined. The whole point of muffin mixture is that it must never be overworked.
- Spoon out the mixture equally into the muffin cases and cook for 20 minutes.
- Remove, in their paper cases, to a wire rack and let cool slightly (but not completely) before devouring.
EASY BLUEBERRY MUFFINS
Make these super easy blueberry muffins for a fun weekend bake. You're just a few simple steps away from bite-sized blueberry treats
Provided by Cassie Best
Categories Dessert, Snack
Time 40m
Yield Makes 12
Number Of Ingredients 10
Steps:
- Heat oven to 200C/180C fan/gas 6 and line a 12-hole muffin tin with paper cases. Beat the butter and caster sugar together until pale and fluffy. Add the eggs and beat in for 1 min, then mix in the yogurt, vanilla extract and milk. Combine the flour, baking powder and bicarb in a bowl with ¼ tsp fine salt, then tip this into the wet ingredients and stir in. Finally, fold in the blueberries and divide the mixture between the muffin cases.
- Bake for 5 mins, then reduce oven to 180C/160C fan/gas 4 and bake for 15-18 mins more until risen and golden, and a cocktail stick inserted into the centre comes out clean.
- Cool in the tin for 10 mins, then carefully lift out onto a wire rack to finish cooling. Will keep for 3-4 days in an airtight container - after a day or two, pop them in the microwave for 10-15 secs on high to freshen up.
Nutrition Facts : Calories 226 calories, Fat 10 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 14 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.6 milligram of sodium
HEALTHY BLUEBERRY MUFFINS
These healthy blueberry muffins are golden, fluffy, moist and delicious! No one will guess this recipe is made with 100% whole wheat flour and naturally sweetened with honey or maple syrup. Recipe yields 12 muffins.
Provided by Cookie and Kate
Categories Muffin
Time 35m
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees Fahrenheit. If necessary, grease all 12 cups on your muffin tin with butter, coconut oil or cooking spray (my pan is non-stick and doesn't require any grease).
- In a large mixing bowl, combine 1 3/4 cups of the flour with the baking powder, baking soda, salt and cinnamon. Mix them together with a whisk.
- In a medium mixing bowl, combine the oil and honey or maple syrup and beat together with a whisk. Add the eggs and beat well, then add the yogurt and vanilla. Mix well. (If the coconut oil solidifies in contact with cold ingredients, gently warm the mixture in the microwave in 30 second bursts.)
- Pour the wet ingredients into the dry and mix with a big spoon, just until combined (a few lumps are ok). In a small bowl, toss the blueberries with the remaining 1 teaspoon flour (this helps prevent the blueberries from sinking to the bottom). Gently fold the blueberries into the batter. The mixture will be thick, but don't worry.
- Divide the batter evenly between the 12 muffin cups (I used an ice cream scoop with a wire level, which worked perfectly). Sprinkle the tops of the muffins with turbinado sugar. Bake the muffins for 16 to 19 minutes, or until the muffins are golden on top and a toothpick inserted into a muffin comes out clean.
- Place the muffin tin on a cooling rack to cool. You might need to run a butter knife along the outer edge of the muffins to loosen them from the pan. If you have leftover muffins, store them, covered, at room temperature for 2 days, or in the refrigerator for up to 5 days. Freeze leftover muffins for up to 3 months.
Nutrition Facts : ServingSize 1 muffin, Calories 197 calories, Sugar 14.9 g, Sodium 160.9 mg, Fat 7.6 g, SaturatedFat 5.6 g, TransFat 0 g, Carbohydrate 28.5 g, Fiber 2.2 g, Protein 5.4 g, Cholesterol 32.9 mg
GRANOLA OR MUESLI MUFFINS
Another from Nigella Lawson's Feast cookbook. You can use granola or muesli interchangeably here. There was more batter than I usually get for a 12 muffin recipe so I kept filling up the cups more and filled them nearly to the top with some batter still left over but not much. The muffins did not rise much so I guess this was the right thing to do. These are tasty little treats that are also good for you. Enjoy!
Provided by invictus
Categories Quick Breads
Time 35m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees. Line a 12 muffin tins with paper linings.
- Combine the flour, baking soda, and salt in a large bowl.
- In another bowl whisk together the buttermilk, egg, sugar and oil. Pour this into the dry ingredients and mix lightly to combine.
- Fold in granola and then divide among the 12 paper lined tins.
- Bake for 25 minutes or until golden brown. Let cool a bit on a wire rack before serving.
Nutrition Facts : Calories 276.1, Fat 11.8, SaturatedFat 2, Cholesterol 18.4, Sodium 190.8, Carbohydrate 37.1, Fiber 2.2, Sugar 18.4, Protein 5.8
CHOCOLATE CHOCOLATE-CHIP MUFFINS
Provided by Nigella Lawson : Food Network
Categories dessert
Time 35m
Yield 12 muffins
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F.
- Put the flour, baking powder, baking soda, cocoa, sugar, and 3/4 cup of the chocolate chips into a large bowl. Pour all the liquid ingredients into a measuring jug. Mix the dry and wet ingredients together, remembering that a lumpy batter makes the best muffins. Spoon into the prepared muffin cases. Sprinkle the remaining 1/4 cup chocolate chips on top and then bake for 20 minutes or until the muffins are dark, risen and springy.
BLUEBERRY SYRUP FOR PANCAKES
Cooking Channel serves up this Blueberry Syrup for Pancakes recipe from Nigella Lawson plus many other recipes at CookingChannelTV.com
Provided by Nigella Lawson : Cooking Channel
Categories condiment
Time 6m
Yield enough for 15 pancakes
Number Of Ingredients 2
Steps:
- Put the syrup and blueberries into a pan and bring to the boil.
- Let bubble for 2 to 3 minutes, and then pour into a jug and bring to the breakfast table with the pancakes.
NIGELLA'S CHOCOLATE CHIP MUFFINS
Provided by Olive
Number Of Ingredients 10
Steps:
- Preheat the oven to 200C and fill a 12-bun muffin tray with paper cases.
- Weigh out the dry ingredients into a large bowl. Pour all the liquid ingredients into a measuring jug.
- Mix both together - it will be a runny batter - then spoon into waiting muffin cases.
- Sprinkle more chocolate chips on top then cook for 20 minutes or until the muffins are risen and springy.
BEST BLUEBERRY MUFFINS
I hesitate to call a recipe I post the BEST of something...but these really are the best blueberry muffins. There are many other muffin recipes that I love; Pear, Apple, Blackberry, etc, but, when it comes to blueberry, this is the only one for me. And the recipe is not original to me, so I'm not actually tooting my own horn here!
Provided by Psappha
Yield Serves: Makes 18 muffins
Number Of Ingredients 8
Steps:
- Wash the blueberries and drain. Sprinkle a tea towel with flour and roll the blueberries in it. Wrap the now lightly floured berries and leave for a good 30 minutes or so to dry completely.Preheat oven to 425F/210C/Gas Mark 7.Sift the flour, salt, sugar, and baking powder into a large mixing bowl.In a separate bowl, beat the eggs. Add the melted butter and then the milk.Quickly stir the liquid ingredients into the dry, confining yourself to only 10-15 strokes. Leave the lumps as too much handling will result in tough muffins.Add the floured blueberries and the optional rind if you are using. Briefly fold in the berries. Spoon into the prepared muffin pans, allowing the mixture to fill about 2/3 of the cup. Bake in the hot oven for 15-20 minutes. Muffins will be a light golden colour when fully cooked. RRemove at once from their tins. Serve with plenty of butter. To really make this a meal, scramble some eggs to eat with the muffins!
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