An original way to make muffins in a slow cooker. In a slow cooker, muffins in a silicone mold in a slow cooker

With this delicious recipe muffin in a slow cooker Galina shared with me. Galina writes that the author of this recipe is a certain Frenchman who opened a chain of cafes in Riga with these cupcakes. And oddly enough, he shared the recipe on the magazine page. I halved the ingredients because... The slow cooker holds a maximum of 6 muffins, and the recipe was given for 12 muffins. So, if you want to bake muffins in the oven, increase the ingredients by 2.

Ingredients:

butter - 65 g
sugar - 4 tablespoons (without slide)
flour - 1 full glass (or 137 g)
egg - 1 pc.
milk - 50 ml (cream can be used)
baking powder - 3/4 teaspoon
vanillin
raisins, candied fruits, chocolate or blueberries

Recipe for delicious muffins in a slow cooker:

Grind butter at room temperature with sugar and egg (you can beat it with a mixer).

Add milk, flour, baking powder and vanillin to this mixture. Knead the dough.

At the very end, add steamed raisins or candied fruits to the dough. Mix.

Fill silicone molds with dough. I didn't grease the molds with oil.

Place the filled molds into the multicooker bowl.

There was enough dough for five silicone molds.

Close the lid and set the “baking” mode.

Bake muffins in a slow cooker Panasonic 60 minutes.

Cool the finished muffins, remove from the molds and sprinkle with powdered sugar. Can be watered

Muffins are a wonderful dish for dessert or a simple snack. Very often, muffins are confused with cupcakes, but there are still minor differences between them. Cupcakes take longer and more difficult to prepare; the dough for them needs to be kneaded long and thoroughly, and if you let them sit for 24 hours, they will only become tastier. But preparing muffins takes much less time. The whole process consists of simply mixing the ingredients and baking them for a short time. Muffins are best consumed freshly prepared and still warm. By the way, this dish is not always sweet. In this article we will tell you how to cook muffins in a slow cooker for dessert, and also provide some interesting recipes for savory muffins.

The delicate and sweet smell of pineapple-coconut muffins baking in a slow cooker awakens an incredible appetite. Your family will be happy to eat these small delicious cakes while still warm. Pamper your family with a delicious dessert, for which you will need:

canned chopped pineapples - 1 can;
coconut flakes – 50 g;
coconut liqueur – 50 g;
egg – 1 pc.;
egg yolk – 1 pc.;
sugar – 50 g;
wheat flour – 80 g;
potato starch – 25 g;
vanillin - on the tip of a knife;
baking powder – 1 tsp;
butter – 1 tbsp;
vegetable oil – 75 g;
chocolate, almond petals - for decoration;
Silicone forms.

Method for preparing muffins in a slow cooker:

It is advisable to prepare molds for baking muffins in a multicooker in advance. Wash them and wipe dry, then brush with softened butter.
Drain the syrup from the pineapples. If you have pineapple rings instead of chopped fruit, chop them into small pieces. Line the bottom of each baking dish with these pieces.
In a separate small container, mix the whole egg, yolk, vegetable oil, flour and starch. Add baking powder and a little vanillin to the dough. Stir the mixture until smooth.
Combine the dough with coconut and liqueur, knead the mass again and distribute it evenly among the silicone molds.
Place the muffins in the multicooker bowl, find the “baking” program on the panel, and set the timer for 50 minutes.
Cook the muffins in the slow cooker for the indicated time. Remove the finished dessert from the bowl, cool and remove from the molds.
Melt the chocolate in a small bowl or saucepan, but do not bring it to a boil, otherwise it will become cloudy after it hardens. Pour chocolate over the muffins and sprinkle with almond flakes.

A magnificent aromatic dessert is ready, treat your loved ones and enjoy it yourself.

Muffins with chocolate in a slow cooker

This dessert contains not only cocoa powder, but also pieces of dark chocolate. Delicate soft dough with solid chocolate flecks - the perfect combination of taste and texture. If you like nuts, add them to these muffins; such an ingredient will not only not spoil the taste, but will also make it richer. By the way, instead of tea, it is better to serve milk with this dessert. To make chocolate muffins in a slow cooker, you will need this:

flour – 250 g;
cocoa – 3 tbsp;
salt - on the tip of the knife;
sugar – 80 g;
milk – 200 g;
refined vegetable oil;
baking powder – 1 tsp;
dark chocolate – 100 g.

Let's look at the process of making muffins in a slow cooker point by point:

Wash the muffin tins and wipe dry.
Place flour, baking powder, cocoa, sugar and salt into a clean, dry container. Mix dry ingredients well.
Keep the chocolate in the refrigerator for some time until it is hard enough. Then cut it into small pieces.
Pour vegetable oil and milk into a bowl with dry foods. Knead into a homogeneous soft dough. Combine it with the chocolate pieces and mix again.
Divide the muffin mixture into the molds and place them on the bottom of the multi-cooker container.
Set the “Baking” program and cook the muffins in the multicooker for 60 minutes.
Remove the dish from the bowl, remove from the ramekins and place on a large plate.

Serve fresh, soft, airy muffins with aromatic tea or cold milk.

Carrot muffins in a slow cooker

Spices such as cinnamon and ginger give carrot muffins in a slow cooker an indescribable aroma. The carrots themselves color the dough in an attractive, bright, juicy shade. Prepare carrot muffins in a slow cooker according to our recipe, for this you will need:

carrots – 4 pcs. medium size;
eggs – 3 pcs.;
white flour – 1.5 cups;
sugar – 1 glass;
vanillin - on the tip of a knife;
corn oil - ¾ cup;
baking powder - 1.5 tsp;
salt – 0.5 tsp;
cinnamon – 1 tsp;
ground ginger – 0.5 tsp;
soda – 0.5 tsp;
nutmeg – ¼ tsp.

Carrot muffins in a slow cooker are prepared as follows:

Rinse the carrots in water and peel off the top layer from the vegetables. Grate the product on a fine grater.
In a dry bowl, stir together the flour, baking powder, salt, baking soda, ginger, cinnamon and nutmeg.
In another bowl, combine eggs, sugar and corn oil. Using a mixer, turn the ingredients into a homogeneous mixture. Place the carrots and vanilla in the same bowl and mix the products thoroughly again.
Gradually add the dry ingredient mixture to the dough, continuing to run the mixer at low speed. When the mass becomes homogeneous, turn off the device.
Grease muffin tins or insert pieces of parchment paper inside. Fill the containers with the prepared dough, leaving a margin of 1-2 cm on top.
Place the molds in the multicooker, activate the “Bake” program and cook the muffins in the multicooker for 40 minutes.

Cool the finished dessert for a few minutes and remove from the molds. Decorate the muffins with powdered sugar and treat them to your loved ones.

Muffins with cottage cheese and currants in a slow cooker

Muffins prepared in a slow cooker according to this recipe have a very delicate creamy taste. Currants add their piquant note to both the aroma and taste of the dessert. The advantage of the dish is the relatively small number of ingredients, including:

flour – 120 g;
cottage cheese – 100 g;
currants – 100 g;
butter – 100 g;
vanilla sugar – 1 sachet;
granulated sugar – 70-80 g;
baking powder – 1 tsp;
eggs – 1 pc.;
salt - to taste.

The process of preparing currant muffins in a slow cooker consists of the following steps:

Keep the butter warm for some time until it becomes soft. Then transfer it to a clean, dry bowl, add granulated sugar and vanilla sugar. With a mixer turned on at high speed, beat the ingredients until smooth.
Beat the egg into the bowl and mix the ingredients again with a mixer.
Grind the cottage cheese through a sieve. Add flour into the mixture in parts, as well as baking powder and grated cottage cheese. Using a spoon, knead into a homogeneous dough.
Rinse the currants in a colander under the tap, let the water drain and add the berries to the dough, gradually mixing the ingredients.
Grease clean, dry muffin tins with oil and pour the dough into them, filling the containers about 2/3 full.
Place the molds in the bowl of the device, activate the “Baking” option, set the timer for 40 minutes.
Cook the muffins in the slow cooker for the specified time. After turning off the appliance, open the lid and let the baked goods cool slightly.

Remove the finished cooled muffins from the molds, place on a plate, decorate with powdered sugar and serve with tea.

Muffins with cheese and tomatoes in a slow cooker

This appetizer will appeal to those who love Italian food. The dish contains ingredients specific to the cuisine of this people: Mozzarella cheese, tomatoes, basil. Unusual, original, delicious muffins will satisfy your hunger and give you gastronomic pleasure. To prepare these muffins in a slow cooker, stock up on the following ingredients:

flour – 300 g;
tomatoes – 2 pcs. medium size;
fresh basil – 1 bunch;
cottage cheese – 150 g;
Mozzarella cheese – 250 g;
baking powder – 1 tsp;
milk – 120 g;
sugar – 1 tsp;
salt pepper;
vegetable oil – 100 ml.

A detailed description of the process of making muffins in a slow cooker is presented below:

Wash the tomatoes, cut them into quarters and remove the seeds along with the softest and juiciest part of the vegetables. Chop the rest into small cubes.
Cut the Mozzarella cheese into thin slices. Count out a few slices according to the number of baking tins and set them aside for a while. Chop the rest of the cheese into cubes.
Rinse a bunch of basil under the tap, shake off the water, and chop the greens as finely as possible.
In a large dry bowl, combine flour and baking powder. Mix the products, pour milk, vegetable oil into a bowl, add cottage cheese, add sugar, as well as salt and black pepper to taste. Knead all ingredients thoroughly until a homogeneous dough is formed.
Add chopped tomatoes, herbs and diced cheese into the mixture piece by piece. Stir the dough until the tomatoes and mozzarella are evenly distributed in it.
Prepare clean, dry molds and grease them with oil. Place the dough in containers, leaving a small reserve of volume in them. Place a slice of Mozzarella cheese on each serving and transfer the pans to a multi-cooker bowl.
Turn on the “Bake” mode and cook the muffins in the slow cooker for 40 minutes.

After cooling the appetizer a little, remove it from the molds and serve.

Salted muffins with peas in a slow cooker

As a snack, you can serve salty muffins with green peas and cheese. You can always take this dish with you to a picnic or to work, because it perfectly satisfies hunger. To prepare these muffins in a slow cooker you need the following ingredients:

eggs – 2 pcs.;
frozen or fresh green peas – 200 g;
kefir – 100 g;
onion – 1 head;
sunflower oil – 2 tbsp;
smoked cheese – 200 g;
flour – 0.5 cups;
sugar – 1 tsp;
baking powder – 1 tsp;
salt and pepper.

Stages of preparing vegetable muffins in a slow cooker:

Peel the onion and cut into cubes. Heat vegetable oil in a frying pan on the stove, put the onion in it and sauté until golden. Add green peas and cook with onions for another 10 minutes.
In a dry bowl, beat the eggs, combine them with sugar and mix the ingredients until the crystals dissolve. Add flour, baking powder, salt and black pepper. Pour in kefir and transfer the cooled ingredients from the frying pan into the dough. Chop the smoked cheese and also add to the mixture. Mix all ingredients.
Grease clean silicone molds with oil and divide the dough into containers, leaving about 1/3 of the volume free.
Place the ramekins in the multicooker bowl. Turn on the “Bake” mode and cook the vegetable muffins in the slow cooker for about 50 minutes.

This snack is tastier when eaten warm, and it shouldn’t be stored for a long time. However, you definitely won’t have any delicious vegetable muffins lying around. Bon appetit.

Lemon muffins in a slow cooker

Lemon and sweet pastry are a classic flavor combination. The bright aroma of the zest, which permeates the dough, is adored by many. In this article we want to introduce you to a recipe for lemon muffins in a slow cooker. This simple dish does not require many ingredients; you will see the list of necessary products below:

premium flour - 2 cups;
lemon – 1 pc.;
eggs – 3 pcs.;
dry yeast – 1.5 tsp;
kefir – 250 ml;
refined sunflower oil – 1 cup;
sugar – 1.5 cups.

Lemon muffins in a slow cooker are prepared in several stages:

Wash the lemon, dry it with a napkin and remove the zest using a fine grater. To prepare muffins in a slow cooker, you will need approximately 2 tsp. zest.
In a large bowl, combine the eggs with sugar and beat the mixture with a mixer at high speed.
Pour vegetable oil into the same bowl, add the juice of half a lemon, as well as the zest. With the mixer still running on medium speed, combine all ingredients.
In a separate bowl, combine flour with yeast. Add the dry ingredients, piece by piece, to the bowl with the beaten eggs. Pour kefir in there and mix everything well.
Grease clean molds with a small amount of oil, distribute the dough into them, filling the containers to about 2/3 of the volume. Place the molds in the multicooker and activate the “Baking” option.
Cook muffins in a slow cooker for 30-40 minutes. Then let them cool slightly and transfer to a plate.

A fragrant lemon dessert can be served with tea or coffee. Bon appetit.

Muffins with spinach and turkey in a slow cooker

Finally, I would like to bring to your attention another interesting recipe for salty baked goods - muffins with turkey and spinach in a slow cooker. To prepare them, stock up on the following products:

Rinse the turkey meat and dry it with napkins. Separate the fillet from the skin and bones, chop into small cubes.
Separate the egg whites from the yolks; during the cooking process you will only need the whites.
Rinse fresh spinach under running water, shake off the liquid and chop the greens as finely as possible.
Also cut the Feta cheese into small cubes. Place meat, spinach, egg whites and cheese pieces in a large bowl. Mix the ingredients with your hands.
Pour salt and spices into the mixture and mix everything carefully again.
Prepare baking containers. Wash them, dry them, grease them with oil. Distribute the resulting mass among the molds, filling them almost completely.
Place the containers in the multicooker bowl and turn on the “Baking” mode. Cook the muffins in the slow cooker for 40 minutes. After the signal, open the lid and let the baked goods cool.
Remove the muffins from the slow cooker, remove them from the tins, and serve.

This nutritious and very tasty snack satisfies hunger perfectly. This dish can even be stored in the refrigerator for several days. Bon appetit.

Muffins in a slow cooker. Video

Step 1: Prepare the dough.

Place the butter in a mixer bowl and mash it thoroughly with a fork until it becomes soft. Attention: You can also pre-melt the butter in a water bath or simply in the bottom of a small saucepan. Now mix it with sugar and eggs. After the mass becomes more homogeneous, use a special strainer and, sifting, add flour, mix everything with vanilla and baking powder. Using a mixer, knead all ingredients until smooth and thick without lumps. The sugar should completely dissolve.

Step 2: Bake muffins in a slow cooker.

Using a tablespoon, place the muffin dough into special silicone molds; there is no need to grease them with oil before doing this. Place the still raw muffins on the bottom of the multicooker, close the appliance with the lid and select the mode "Bakery", and set the timer to 30-40 minutes. After your mechanical assistant signals that everything is ready, proceed to serving dessert on the table.

Step 3: Serve the muffins.

Remove the finished muffins from the molds as soon as they have cooled slightly. Place the dessert on a saucer, brew tea, coffee, cocoa or any other aromatic hot drink. Enjoy the treat yourself and treat others.
Bon appetit!

You can add bananas, apples, grated chocolate and even dried fruits to the muffin dough (after soaking them first).

The top of the muffins can be sprinkled with powdered sugar or ground nuts.

You can also put multi-colored paper “skirts” for cupcakes in silicone baking molds.

Muffins in a slow cooker have many advantages: they are much easier to prepare, take less time, the dough is light and tender, and they also carry much more benefits than those cooked in the oven. And we will be happy to tell you how to prepare them.

So, in order to prepare chocolate muffins in a slow cooker, we will need:

3 egg whites;
Half a glass of sugar;
A pinch of vanillin;
Half a glass of flour;
A pinch of salt;
1 tablespoon cocoa.

First, we need to “deal” with the eggs. If you already have ready-made egg whites stored in the refrigerator, great. If not, you need to separate them from the yolks. I will say right away that it is best to take eggs from the refrigerator and use them immediately: this way it is easier to “work” with them. So, we separated the proteins. Now take the mixer and start beating them at low speed, not forgetting to add a little salt. When the whites have already turned white, we begin to slowly add sugar to them, while continuing to beat, but at high speed. It's possible at maximum. As a result, you should get elastic, dense protein peaks. We set them aside while we sift.

And we sift all the bulk materials: flour, cocoa and vanillin. Thanks to sifting, the dough will turn out unusually airy, because the bulk ingredients will be well saturated with oxygen. Having sifted everything, mix the bulk products together, and then mix the flour with cocoa and vanillin into the whipped whites. We do this as carefully as possible so as not to “destroy” the lightness of the proteins.

So, our dough is quite suitable for further actions. We take the molds and pour it there. We fill them about halfway, since the muffins will rise significantly in the slow cooker. We put the multicooker in the “Baking” mode. As for the time, it varies depending on what model of your “miracle saucepan”. On average, it's 40 minutes. But it’s better to check the readiness of the muffins with a wooden toothpick after they have been in the slow cooker for half an hour.

That's it: the muffins are ready to eat. You can serve dessert on the table. Using this recipe, our homemade baked goods are delicious and, most importantly, low in calories.

Bon appetit!