Runebergs Muffins Recipes

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RUNEBERG'S MUFFINS



Runeberg's muffins image

Make and share this Runeberg's muffins recipe from Food.com.

Provided by LikeItLoveIt

Categories     Quick Breads

Time 35m

Yield 24 Muffins

Number Of Ingredients 16

200 g margarine or 200 g butter
1/4 liter sugar
2 eggs
1/4 liter wheat flour
1 teaspoon baking powder
1 teaspoon ground cardamom
1/4 liter sweet bread crumbs (e.g. crumbled biscuits)
1/4 liter ground almonds (appr. 80 g)
1/8 liter single cream
raspberry jam
1/4 liter water
1/8 liter sugar
2 -3 tablespoons arrack liqueur or 2 -3 tablespoons rum
raspberry jam or raspberry marmalade
1/8 liter icing sugar
2 teaspoons water or 2 teaspoons lemon juice

Steps:

  • Preheat the oven to 200° C.
  • Grind the almonds and combine them with the bread crumbs.
  • Cream the butter or margarine and sugar together.
  • Add one egg at a time, beating the mixture well after each egg.
  • Combine the flour and baking powder and stir into the mixture.
  • Add the cardemom, bread crumbs and almonds and finally the cream.
  • Mix lightly but do not unnecessarily stir the mixture.
  • Grease a muffin mould and put a equal amount of the mixture into the hollows.
  • Leave room for the mixture to raise in the hollows.
  • Using a floured fingertip, press a hole in the middle of each muffin.
  • Place about half a teaspoonful of jam or marmelade on each muffin.
  • Bake in the middle of the oven for about 15 minutes.
  • Boil the water and melt the sugar in it.
  • Flavour with the alcohol.
  • Moisten the baked muffins with the liquid.
  • When the muffins are still hot, add another half a teaspoonful of jam in the middle.
  • Let the muffins cool.
  • Combine the icing sugar and water or lemon juice in a small bowl.
  • Pour the liquid icing around the jam.

Nutrition Facts : Calories 156.3, Fat 9.7, SaturatedFat 2.2, Cholesterol 18.3, Sodium 101.9, Carbohydrate 16.6, Fiber 0.9, Sugar 12.6, Protein 2

BASIC MUFFIN RECIPE



Basic muffin recipe image

Good Food reader Charlotte Hilsdon shares her simple, chocolate chip muffin recipe, to which you can add fruit, chocolate or nuts

Provided by Good Food team

Categories     Afternoon tea, Dessert, Snack, Treat

Time 45m

Yield Makes 20

Number Of Ingredients 7

2 medium eggs
125ml vegetable oil
250ml semi-skimmed milk
250g golden caster sugar
400g self-raising flour (or same quantity plain flour and 3 tsp baking powder)
1 tsp salt
100g chocolate chips or dried fruit such as sultanas or dried cherries (optional)

Steps:

  • Heat oven to 200C/180C fan/gas 6. Line 2 muffin trays with paper muffin cases. In a large bowl beat 2 medium eggs lightly with a handheld electric mixer for 1 min.
  • Add 125ml vegetable oil and 250ml semi-skimmed milk and beat until just combined then add 250g golden caster sugar and whisk until you have a smooth batter.
  • Sift in 400g self-raising flour and 1 tsp salt (or 400g plain flour and 3 tsp baking powder if using) then mix until just smooth. Be careful not to over-mix the batter as this will make the muffins tough.
  • Stir in 100g chocolate chips or dried fruit if using.
  • Fill muffin cases two-thirds full and bake for 20-25 mins, until risen, firm to the touch and a skewer inserted in the middle comes out clean. If the trays will not fit on 1 shelf, swap the shelves around after 15 mins of cooking.
  • Leave the muffins in the tin to cool for a few mins and transfer to a wire rack to cool completely.

Nutrition Facts : Calories 205 calories, Fat 9 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 13 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.5 milligram of sodium

FINNISH RUNEBERG'S CUPCAKES



Finnish Runeberg's Cupcakes image

Posted for ZWT6 Scandinavian Region - Finland. Found on-line for authentic and historical Finnish recipes. These cakes were named after Johan Ludvig Runeberg (1804 - 1877), the national poet of Finland, who is said to have had a special liking in them. His birthday is celebrated on the 5th of February, around which time the cakes are sold in many bakeries or made at home. Although the recipe may seem long and complicated, it isn't - the cakes are very quick and easy to make.

Provided by HokiesMom

Categories     Dessert

Time 1h30m

Yield 8 cupcakes, 8 serving(s)

Number Of Ingredients 18

1 egg
25 ml sugar (1.6 tbs US)
50 ml soft brown sugar, firmly packed (3.3 tbs US)
100 g butter (7 tbls US)
50 ml whipping cream (1/5 cup US)
200 ml flour (4/5 cup US)
1 teaspoon baking powder
50 g ground almonds (3/5 cup US, or use 50 ml ground or finely chopped walnuts or ground dark sugar cookies)
1 teaspoon vanilla sugar
1/2 teaspoon almond extract
100 ml granulated sugar (2/5 cup US)
50 ml water (1/5 cup US)
1 tablespoon rum (or you can use rum extract)
100 ml raspberries (1/2 cup US, fresh or frozen is fine)
50 ml sugar (3.3 tbs US)
4 tablespoons icing sugar (US equals confectioner's sugar)
1 dash water (as needed)
1 dash almond extract

Steps:

  • Melt the butter and let it cool slightly. Whip the cream until soft peaks form. Beat the egg and sugars until fluffy, add almond extract (and liqueur if using), melted butter and whipped cream.
  • Mix together the dry ingredients. (If you do not have walnuts, hazelnuts or sugar cookies at hand, you can omit them or replace them with ground or chopped almonds.) Gently fold the dry ingredients into the batter.
  • Lightly butter eight small (90 ml) cylindrical molds / (3 fl oz) muffin cups and spoon the batter into them. Place the molds on a baking sheet and bake the cakes at 180°C (350°F) for 15-20 minutes or when a cake tester/toothpick inserted in the middle of them comes out clean.
  • Meanwhile, prepare the sugar syrup and raspberry topping. Place the sugar, water and the alcohol of your choice into a small saucepan. Bring the mixture to the boil, so that the sugar melts and alcohol evaporates. Remove from heat and set aside.
  • Place the raspberries and sugar into another small pan, bring to the boil and cook gently until the sugar has melted and the berries are broken (about 15 minutes). Stir every now and then. Set aside to cool. The topping should be rather thick, let it boil for a little longer if it is too thin.
  • Take the hot cakes out of the oven, prick them with a toothpick, and drizzle the warm sugar syrup on top of them. Use all of the syrup. Let the cakes absorb the syrup for half an hour or longer. When the cakes seem thoroughly moist, gently remove them from the molds and flip them over.
  • If the bottoms of the cakes are uneven, cut them flat carefully, using a serrated knife, so that the cakes will stand straight. This is most easily done while the cakes are still inside the molds. Cut by moving the knife along the rim of the mold.
  • Cut a small round hole on the top of cakes using a small teaspoon. Fill the holes with raspberry topping and let it set in refrigerator.
  • Meanwhile, prepare a very thick sugar icing by mixing a dash of water with icing sugar. Flavor the icing with a dash of almond essence. Pipe the icing around the raspberry topping on top of cakes. Let the sugar icing set and serve the cakes with coffee or tea.

Nutrition Facts : Calories 280.7, Fat 16.2, SaturatedFat 8.2, Cholesterol 61.3, Sodium 130.9, Carbohydrate 30.3, Fiber 1.5, Sugar 18.2, Protein 3.8

RUNEBERG'S CAKES



Runeberg's Cakes image

Named in honour of Johan Ludvig Runeberg Finland's national poet who's birthday is celebrated on 5th February.

Provided by Coasty

Categories     Dessert

Time 30m

Yield 8 serving(s)

Number Of Ingredients 18

1 egg
25 ml sugar
1/4 cup soft brown sugar
100 g butter
1/4 cup cream, whipped
200 ml flour
1 teaspoon baking powder
50 g ground almonds
1 teaspoon vanilla sugar
1/2 teaspoon almond essence
100 ml sugar
50 ml water
2 tablespoons rum or 2 tablespoons cognac
100 ml raspberries, frozen
50 ml sugar
icing sugar
water
1/8 teaspoon almond essence

Steps:

  • Preheat the oven to 190°C.
  • Melt the butter and let it cool slightly. Whip the cream until soft peaks form. Beat the egg and sugars until fluffy, add almond essence, melted butter and whipped cream.
  • Mix together the dry ingredients. (If you do not have walnuts, hazelnuts or sugar cookies at hand, you can omit them or replace them with ground or chopped almonds.) Gently fold the dry ingredients into the batter.
  • Lightly butter eight small (90 ml / 3 fl. oz) cylindrical moulds and spoon the batter into them. Place the moulds on a baking sheet and bake the cakes for 15 - 20 minutes or when a cake tester/toothpick inserted in the middle of them comes out clean.
  • Meanwhile, prepare the sugar syrup and raspberry topping. Place the sugar, water and the alcohol of your choice into a small saucepan. Bring the mixture to the boil, so that the sugar melts and alcohol evaporates. Remove from heat and set aside.
  • Place the raspberries and sugar into another small pan, bring to the boil and cook gently until the sugar has melted and the berries are broken (about 15 minutes). Stir every now and then. Set aside to cool. The topping should be rather thick, let it boil for a little longer if it is too thin.
  • Take the hot cakes out of the oven, prick them with a toothpick, and drizzle the warm sugar syrup on top of them. Use all of the syrup. Let the cakes absorb the syrup for half an hour or longer.
  • When the cakes seem thoroughly moist, gently remove them from the moulds and flip them over.
  • If the bottoms of the cakes are uneven, cut them flat carefully, using a serrated knife, so that the cakes will stand straight. This is most easily done while the cakes are still inside the moulds. Cut by moving the knife along the rim of the mould.
  • Cut a small round hole on the top of cakes using a small teaspoon. Fill the holes with raspberry topping and let it set in refrigerator.
  • Meanwhile, prepare a very thick sugar icing by mixing a dash or water with icing sugar. Flavour the icing with a dash of almond essence. Pipe the icing around the raspberry topping on top of cakes. Let the sugar icing set and serve the cakes with coffee or tea.
  • Makes about 8 small cakes.

Nutrition Facts : Calories 243.7, Fat 16.3, SaturatedFat 8.3, Cholesterol 61.4, Sodium 131.5, Carbohydrate 19.5, Fiber 1.5, Sugar 7.6, Protein 3.8

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