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Muffin Flowers

Muffin Flowers

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Am achizitionat un set nou forme de briose din le-am pus la incercare, sa vad ce stiu sa faca! Mi-au placut foarte mult...asa usoare, colorate si vesele!

  • Avem nevoie de:
  • 2 oua
  • 200 ml iaurt, sau smantana
  • 150 gr. unt la temperatura camerei
  • 2 pliculete zahar vanilat
  • 100 gr. zahar
  • 1 pliculet praf de copt
  • suc de sfecla rosie, pt culoare
  • faina cat cuprinde, ca sa ajunga la o consistenta moale, curgatoare

Portii: 6

Timp de preparare: sub 30 minute


Am amestecat totul rapid cu mixerul, apoi am turnat in noile mele forme spalate bine in prealabil si unse cu ulei.Am umplut formele trei sferuti, pt ca aluatul va creste destul de mult.

Nu-i asa ca formele sunt simpatice?

Am pus formele cu aluatul de briose intr-o tava, ca sa stea drepte si sa le pot manevra mai usor si le-am bagat in cuptorul incins. Dupa aprox. 15 min. au fost gata, iar dupa ce s-au racit putin le-am rasturnat, ca sa se vada florile de pe fundul formelor...find din silicon, petalele florilor de briose au iesit perfecte!


Muffin Liner Flowers Craft

Little ones can make flowers using muffin liners, glitter glue and buttons.

What You Need:

  • Construction Paper
  • Glue (we used glitter glue)
  • Muffin liners (we used some plain and some silver)
  • Buttons
  • Markers

What You Do:

Let your little ones put glue on the construction paper wherever they would like to put a “flower”.

Have them place a muffin liner on the glue. Repeat.

Encourage your child/student to put a dab of glue in the center of the muffin liner.

Then, have them place a button on the glue dab.

To complete the picture, little ones can use markers to draw stems and leaves on the construction paper.

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You are currently on the site which features lots of free art activity ideas for kids (I hope you are enjoying them!) HOWEVER, if you are looking for more detailed art lesson plans, drawing lessons, printables, sketchbook starters (and more) provided monthly, you will LOVE The KinderArt Club - a membership portal designed for parents, homeschoolers, classroom art teachers and studio instructors.

Inside the club you will find hundreds of printable PDF art lessons designed to work in small or large group settings, with a range of ages (from 5 to 12 years).

Get creative teaching kids at home, instructing students in a classroom, leading workshops in a studio, or sharing online, as you explore artists, art periods, science, nature, history, cultures and themes, with creativity and flexibility in mind.

Hummingbird Cupcakes with Pineapple 𠆏lowers’

A bouquet of flowers is a thoughtful gift, but you know what&rsquos even better? A batch of cupcakes. These hummingbird cupcakes with pineapple &ldquoflowers&rdquo and rich cream cheese frosting offer the best of both worlds (and would make a tasty Mother&rsquos Day treat, just saying).

A light history lesson: Hummingbird cake&mdasha lightly spiced banana-pineapple delight&mdashis considered a Southern classic, and the original recipe (published in Southern Living in 1978) credits Mrs. L.H. Wiggins of Greensboro, North Carolina as creator. But we did a little internet digging and found it&rsquos actually a version of the Jamaican &ldquoDoctor Bird Cake&rdquo (named after the island&rsquos national bird) introduced to the U.S. sometime in the &rsquo60s.

The key to these cupcakes&rsquo sweetness and moist texture is the inclusion of canned crushed pineapple and ultra-ripe bananas&mdashseriously, the longer they&rsquove been sitting on your counter, the better. If you don&rsquot have a bunch of almost-rotten bananas at the ready, you can bring out their natural sweetness by roasting them in a 300°F oven for about 15 minutes.

Pineapple Flowers

1 whole pineapple, peeled and sliced into ⅛-inch rounds

Hummingbird Cupcakes

3 cups (360g) all-purpose flour

2 cups (396g) granulated sugar

1 teaspoon ground cinnamon

1½ cups (297g) vegetable oil

2 teaspoons pure vanilla extract

One 8-ounce can (227g) crushed pineapple, juices included

1 cup (227g) chopped ripe banana (about 3 medium bananas)

1 cup (125g) pecans, toasted and chopped

Cream Cheese Frosting

One 8-ounce block (227g) cream cheese, at room temperature

½ cup (1 stick/113g) butter, at room temperature

1½ cups (170g) confectioners’ sugar

1 teaspoon pure vanilla extract

1. Make the Pineapple &lsquoFlowers&rsquo: Preheat the oven to 200°F. Place a cooling rack inside a baking sheet.

2. Press the pineapple rounds between two layers of paper towels to remove excess moisture. Arrange the rounds on the cooling rack, making sure they don&rsquot touch each other. Transfer to the oven and bake until the edges begin to curl and the rounds feel dry to the touch, 2½ to 3 hours. To mold the rounds into flower-like shapes, press them into the cups of a muffin pan while still warm, and cool completely. The pineapple flowers are best used the day they&rsquore made, but can be kept in an airtight container at room temperature for 1 day.

3. Make the Hummingbird Cupcakes: Preheat the oven to 350°F and line two 12-cup muffin pans with cupcake liners (or grease with nonstick cooking spray). In a large bowl, add the flour, sugar, baking soda, salt and cinnamon and whisk to combine.

4. In a medium bowl, whisk the eggs, oil and vanilla to combine. Add the wet ingredients to the dry ingredients and mix just to combine. Stir in the crushed pineapple, banana and pecans.

5. Spoon the batter into the prepared muffin pans, filling about three-quarters full. Bake until the cupcakes are golden brown at the edges and spring back when touched (or a cake tester inserted in the center comes out clean), 20 to 23 minutes. Cool for 10 minutes in the muffin pans before transferring the cupcakes to a cooling rack to cool completely while you make the frosting.

6. Make the Cream Cheese Frosting: In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and butter on medium speed until smooth and combined. Add the confectioners&rsquo sugar and beat to combine, starting on low speed to avoid a sugar situation. Add the vanilla and salt, and mix to combine.

7. To frost the cupcakes, you can either transfer the frosting to a pastry bag or Ziploc with a corner cut off and pipe the frosting onto the cupcakes (this method works best if the frosting is slightly chilled), or use an offset spatula to spread the frosting onto the cupcakes for a more casual look. Top each cupcake with a pineapple flower.

Cranberry Streusel Muffins

"I added chopped pecans, and they were so delicious. My husband was right behind me grabbing for another one as he went out the door for work."

© 2021 Discovery or its subsidiaries and affiliates.

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Thanksgiving Muffins

What better way to start Thanksgiving Day than with easy, oven-fresh muffins? These moist, deep-gold pumpkin muffins can be ready in under an hour, with a minimum of effort. Generously studded with cranberries and cinnamon bits, they're a wonderful salute to Thanksgiving's favorite flavors.


  • 1 cup (227g) pumpkin purée
  • 2 large eggs
  • 1/2 cup (106g) brown sugar, packed
  • 3 tablespoons (35g) vegetable oil
  • 1 tablespoon (21g) molasses
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons Apple Pie Spice or Pumpkin Pie Spice or 1/4 teaspoon cloves + 1/4 teaspoon ginger + 1 teaspoon cinnamon
  • 1/2 cup (113g) milk
  • 1 cup (170g) cinnamon chips or 1 cup (142g) cinnamon sweet bits
  • 1 cup (113g) dried cranberries
  • 3/4 cup (85g) King Arthur Unbleached All-Purpose Flour*
  • 3/4 cup (85g) King Arthur White Whole Wheat Flour*
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2 tablespoons + 1 teaspoon (25g) sparkling white sugar or Swedish pearl sugar, for topping optional

*We like a combination of all-purpose and white whole wheat flours here. Use all AP (for a higher rise), or all white whole wheat (for more fiber and a lower rise), if desired.


Grease 12 wells of a standard muffin pan or line with papers, and grease the papers.

In a large bowl whisk together the pumpkin, eggs, brown sugar, oil, molasses, salt, spices, milk, and cinnamon chips or bits. Scrape down the sides and bottom of the bowl.

Whisk the flour, baking powder, and baking soda together. Stir in the dried cranberries. Add all at once to the wet ingredients and mix until all ingredients are well combined.

Cover the bowl, and let the batter rest for 30 minutes, while you preheat your oven to 400°F.

Perfect your technique

It's beginning to feel a lot like. Thanksgiving

Deposit the batter by the generous 1/4-cupful (a slightly heaped muffin scoop works well here) into the prepared pan. If you have a scale, each muffin will be about 90g, about 3 1/8 ounces. Sprinkle the top of each muffin with about 1/2 teaspoon coarse sparkling sugar or Swedish pearl sugar.

Bake the muffins for 20 to 21 minutes, until a toothpick or cake tester inserted into the middle of a center muffin comes out clean.

Remove the muffins from the oven, and tilt them in their individual wells to cool this prevents their bottoms from steaming and becoming tough. Serve warm, or at room temperature.

Tips from our Bakers

Another tasty addition to these muffins are Jammy Bits, sweet, soft little morsels of fruit purée. Orange or apricot Jammy Bits marry nicely with cranberry.

This recipe makes a generous amount of batter. If your standard muffin pan is on the small size, you may find you'll have batter left over to make a couple of extra muffins. If you do have a smallish muffin pan and want to avoid an extra bake, simply cut back the chips and cranberries to 2/3 cup each.

Want to use fresh pumpkin purée rather than canned? It’s simple to make your own see how it’s done.

DLTK's Holiday Crafts for Kids Muffin Flower Pot Craft

"We did this for Mother's Day and gave them to my son's grandmothers and aunts. We also did this for his teacher's at school for teacher's appreciation day last year. That way they got flowers but did not have to worry about them dying or about watering them. Everyone really loves them and it was very easy to do. I do suggest using hot glue for this project. It will hold the flower together better. I did all the gluing but my son helped me paint and put the plant together."


  • small terra cotta pot (Optional: paint for decorating the pots first.).
  • Potting soil or plasticine.
  • Glue (hot glue works best but only if there is an adult to do it).
  • muffin cups.
  • Small craft ball (pom pom) - the glittery ones look best.
  • green straw or pipe cleaner
  • green fun foam
  • scissors.


  • Place potting soil or plasticine in a small terra cotta pot
    (You may want to paint the pot first. We actually painted the name of the person we were giving the pot to.).
  • Glue one muffin cup into another.
  • Place a small pom pom in the center, the ones that have a sparkle to them are nice.
  • Glued the muffin cups to a colored straw or pipe cleaner.
  • Using green fun foam, cut out leaf shapes and glue them to the straw/pipe cleaner for leaves.
  • 'Plant' the flowers in the terra cotta pots (push the straw into the plasticine or soil).

Disturbingly Delicious The Wonderful Taste of Life

March is one of my favorite months. It is about happiness, celebration, “mărțișoare” ( trinkets), flowers and … mucenici. Even if here I can only find flowers as the “mucenici” and “mărtișor” are not part of the Italian traditions, I keep in my heart lots of sweet memories related to this month. I remember how every year on the 9th of March we used to go to my grandmother who would treat us with her delicious “mucenici” and a glass of her ruby wine. Mmmmm, they were so good.

“Mucenici” are a traditional Romanian dessert prepared only once a year for the 9th of March, the religious celebration of the 40 Martyrs of Sevastia. There are various recipes specific to the region they pertain.

Having Moldavian roots ( being born in the Moldavian region) I grew with the Moldavian mucenici, with a lot of honey and ground walnuts. Although I like them a lot and they were on my “to do list” for years,I haven’t manage to prepare them till this year. Maybe because I considered them too much of a job for me, maybe because I was afraid they wouldn’t me as delicious as the ones my grandmother used to prepare or, maybe because I haven’t found Florentina’s recipes @ Retete fel de fel. Tempted by the delicious mucenici from her photos I decided to beat my fears and I’ve managed to prepare them. Yay! There was a problem though - I couldn’t make my mind on what recipe to try so I combined two of them and the result was awesome.

Looking for a specific recipe category, such as breakfast, bread, or snacks? Find it here.

Spring is here! While the weather for many of us is still very much on the cool side, it's getting better - and warmer. I find myself making fewer stews and heavy slow-cooked meals and more simply prepared meals, grilled items, and salads. Here are a few of my favorites:

Even though our New Year’s Day festivities are subdued, we still make them special. Quality time in the kitchen with my daughter baking these delish Very Berry Muffins made with Daisy Sour Cream is the perfect way to wrap-up the holiday season.

Whether I need just a dollop of Daisy or the full cup required to make these yummy berry muffins, Daisy Sour Cream makes it so simple!

I’ve been joking with my family and friends that my 4-year-old, Kara, needs to start her own baking blog. She really adores helping me in the kitchen and I treasure the memories we’re making in the process!

While it’s certainly fun for the whole family to get involved with preparing meals, it’s also a great opportunity to teach our kids the importance of cooking at home.

These easy berry muffins are really easy to make, and as I said, they make a wonderful holiday brunch. The secret to the moistness in these muffins is the sour cream!

Over the years, I’ve found that I almost always love any baked recipe that calls for sour cream!

While my Very Berry Muffins are definitely sweet, they aren’t too sweet, which is a really nice change following a week of Christmas-treat decadence.

Store your leftover muffins in an airtight container—they make a great grab and go breakfast as you head back to school and work!

While I’m a little sad to see the holiday season wind down, I’m so grateful for the time that I’ve had with my family.

I’m also super excited to embark on a new year full of new adventures!

I hope you’ll give my Very Berry Muffins a try. Don’t forget to pin this recipe now so you don’t forget it, later!


This handsome selection of the North American native arrowwood viburnum boasts neat foliage, white spring flowers, and, if a different selection is planted nearby, the namesake blue fruits in autumn. It's ideal as a hedge or specimen plant, and is very low maintenance. At present, there are no Proven Winners varieties that are suitable for pollinating Blue Muffin, so we recommend Chicago Lustre, which is a widely-available selection.

If you're looking for the perfect pairing of native arrowwood viburnum, we recommend All That Glitters and All That Glows viburnums, as they were specially selected as mutual pollinators - plus, they add in the bonus of extremely glossy foliage, which makes them even more attractive.

A note about deer resistance: viburnums are generally considered deer resistant in that they rarely cause significant damage to the whole plant. However, deer may eat the flowers, particularly on younger plants, which will also eliminate the possibility for fruit to form. Though Blue Muffin has many good qualities without fruit or flowers, if those are your primary reasons for growing this plant and you contend with deer, you should plan to protect it with netting or a repellent.