Muffins are a wonderful dish for dessert or simple snack. Very often, muffins are confused with cupcakes, but there are still insignificant differences between them. Cupcakes are prepared longer and more difficult, the dough should be kneaded for a long and thoroughly, and if you let them brew for a day, they will only become tastier. But the preparation of muffins is spent much less. The whole process consists of simple mixing ingredients and a short baking of them. Muffins are better to use freshly prepared, 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, as well as give several interesting recipes for pickles.

Muffins in a slow cooker with pineapple and coconut

The delicate and sweet smell of pineapple-coconut muffins, baked in a slow cooker, awakens an incredible appetite. Your relatives will enjoy eating these small delicious cakes still warm. Turn your family with a delicious dessert, for the preparation of which you will need:

• caught chopped pineapples - 1 bank;
• coconut chips - 50 g;
• coconut liquor - 50 g;
• egg - 1 pc.;
• egg yolk - 1 pc.;
• sugar - 50 g;
• wheat flour - 80 g;
• potato starch - 25 g;
• vanilin - on the tip of the knife;
• baking powder - 1 tsp;
• butter - 1 tbsp.;
• vegetable oil - 75 g;
• chocolate, almond petals - for decoration;
• silicone forms.

Method of preparing muffins in a slow cooker:

1. It is advisable to prepare forms for baking muffins in a slow cooker in advance. Wash them and wipe them dry, then grease with softened butter.
2. Drain the syrup from pineapples. If instead of cut fruits you have pineapple rings, chop them in small pieces. Put these pieces with the bottom of each mold for baking with these pieces.
3. In a separate small container, mix the whole egg, yolk, vegetable oil, flour and starch. Pour the baking powder into the dough and a little vanillin. Mix the mass until a homogeneous consistency.
4. Combine the dough with coconut chips and a liquor, again knead the mass and distribute it evenly according to silicone forms.
5. Install the muffins in the multicooker bowl, find the Baking program on the panel, put the timer for 50 minutes.
6. Prepare the muffins in a slow cooker during the indicated time. Remove the finished dessert from the bowl, cool and remove from the molds.
7. In a small bowl or saucepan, melt the chocolate without bringing it to a boil, otherwise it will become muddy after solidification. Pour the muffins with chocolate and trim the almond petals.

A magnificent fragrant dessert is ready, treat your relatives and enjoy for yourself.

Muffins with chocolate in a slow cooker

This dessert includes not only a cocoa powder, but also pieces of dark chocolate. A delicate soft dough with hard chocolate interspersed is an ideal combination of taste and texture. If you like nuts, add them to such muffins, such an ingredient will not only not spoil the taste, but also make it richer. By the way, instead of tea, it is better to serve milk to such a dessert. For the preparation of chocolate muffins in a slow cooker, this is what:

• 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;
• black chocolate - 100 g.

We will analyze the process of making muffins in a slow cooker on points:

1. Wash the muffins baking and wipe the dry ones.
2. In a clean dry container, pour flour, baking powder, cocoa, sugar and salt. Mix dry ingredients well.
3. Hold the chocolate for some time in the refrigerator so that it is hard enough. Then cut it in small pieces.
4. Pour vegetable oil and milk into a bowl with dry products. Knock the homogeneous soft dough. Combine it with pieces of chocolate and mix again.
5. Distribute the mass for muffins by shape and put them on the bottom of the multicier capacity.
6. Install the program "Baking", cook muffins in a slow cooker for 60 minutes.
7. Remove the dish from the bowl, remove it from molds and transfer to a large plate.

Serve fresh, soft, air muffins to a table with aromatic tea or cold milk.

Carrot Muffins in a slow cooker

The indescribable aroma gives the carrot muffins in the multicooker such spices as cinnamon and ginger. The carrot itself stains the dough into 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 cup;
• vanilin - on the tip of the 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;
• muscular nut - ¼ tsp

Carrot muffins in a slow cooker are prepared as follows:

1. Rinse the carrots in water and clean the upper layer from the vegetables. Grate the product on a fine grater.
2. In a dry bowl, mix flour, baking powder, salt, soda, ginger, cinnamon and nutmeg.
3. In another container, combine eggs, sugar and corn oil. Using a mixer, turn the ingredients into a homogeneous composition. Put carrots and vanillin in the same bowl and mix the products well again.
4. Gradually introduce a mixture of dry ingredients into the dough, continuing to work as a mixer at low speed. When the mass becomes homogeneous, turn off the device.
5. Lubricate muffins for muffins or insert fragments of culinary parchment inside. Fill the containers with the finished test, leaving a supply of 1-2 cm on top.
6. Put the molds in a slow cooker, activate the Baking program and cook muffins in a slow cooker for 40 minutes.

Cool the finished dessert for several minutes and remove it from the molds. Decorate the muffins with powdered sugar and treat loved ones.

Muffins with cottage cheese and currant in a slow cooker

Muffins prepared in a slow cooker according to this recipe have a very delicate creamy taste. Currant brings his piquant note both in the aroma and in the taste of dessert. The plus of dishes is a relatively small amount of ingredients, among which:

• flour - 120 g;
• cottage cheese - 100 g;
• currant - 100 g;
• butter - 100 g;
• vanilla sugar - 1 bag;
• sugar-sand-70-80 g;
• baking powder - 1 tsp;
• eggs - 1 pc.;
• salt is to taste.

The process of making currant muffins in a slow cooker consists of such steps:

1. Hold the butter for some time in the warmth so that it becomes soft. Then transfer it to a clean dry bowl, pour sugar and vanilla sugar sugar there. A mixer on high speed, beat the products until smooth.
2. Get an egg into a bowl and mix the ingredients with a mixer again.
3. Get the cottage cheese through a sieve. Enter flour in the mass in parts, as well as baking powder and wiped cottage cheese. With the help of a spoon, knead a homogeneous dough.
4. Wash the currant in a colander under the tap, let the water drain and enter the berries into the dough, gradually mixing the ingredients.
5. Lubricate pure dry molds for muffins with oil, put the dough in them, filling the containers by about 2/3.
6. Put the forms in the device bowl, activate the “Baking” option, set the timer for 40 minutes.
7. Prepare Muffins in a slow cooker for a given time. After disconnecting the device, open the lid and let the baking cool slightly.

Remove the finished cooled muffins from the forms, transfer to the dish, decorate with icing sugar and serve to tea.

Muffins with cheese and tomatoes in a slow cooker

Such a snack will appeal to those who love Italian food. The dish contains the ingredients characteristic of the kitchen of this people: Mozarella cheese, tomatoes, basil. Unusual, original, delicious muffins will quench hunger and give gastronomic pleasure. To prepare such 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;
• mozarella 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:

1. Wash the tomatoes, cut them into quarters and remove the seeds along with the softest and most juicy part of the vegetables. Grind the rest in small cubes.
2. Cut the cheese "Mozarella" with thin slices. Count a few slices by the number of baking molds and set them off for a while. Chop the rest of the cheese with cubes.
3. Rinse the bunch of basil under the tap, shake off water, cut the greens as smaller as possible.
4. In a large dry container, combine flour and baking powder for the dough. Mix products, pour milk, vegetable oil into a bowl, put cottage cheese, pour sugar, as well as salt and black pepper to taste. Carefully knead all the ingredients to a state of homogeneous dough.
5. In parts, introduce chopped tomatoes, herbs and cheese chopped into the mass. Mix the dough until tomatoes and Mozarella will evenly be distributed in it.
6. Prepare pure dry shapes, grease them with oil. Lay the dough in the container, leaving a small supply of volume in them. For each portion, lay the slice of Mozarella cheese and rearrange the molds in a multicier vessel.
7. Turn on the "baking" mode and cook muffins in a slow cooker for 40 minutes.

Having cooled a bit, remove it from the molds and serve it to the table.

Salted muffins with peas in a slow cooker

You can serve salted muffins with green peas and cheese as a snack on the table. Such a dish can always be taken with you on a picnic or to work, because it perfectly quenches hunger. To prepare such muffins in a slow cooker, you need the following ingredients:

• eggs - 2 pcs.;
• frozen or fresh green peas - 200 g;
• kefir - 100 g;
• onions - 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 cooking vegetable muffins in a slow cooker:

1. Clean the onion of the husk, cut into cubes. Heat vegetable oil in a frying pan on the stove, put onions in it and pass until golden. Pour green peas there and cook it with onions for another 10 minutes.
2. Beat the eggs in a dry bowl, connect them to sugar and mix the ingredients until crystals dissolve. Pour flour, baking powder, salt and black pepper. Pour kefir and shift the cooled products from the pan into the dough. Cut smoked cheese and also add to the mass. Mix all components.
3. Lubricate pure silicone forms with oil and lay out the dough by containers, leaving about 1/3 of the volume free.
4. Install the molds in a multicier bowl. Turn on the “baking” mode and cook vegetable muffins in a slow cooker for about 50 minutes.

This appetizer is tastier to use in warm form, and it is not worth storing it for a long time. However, your delicious vegetable muffins will definitely not be. Enjoy your meal.

Lemon muffins in a slow cooker

Lemon and sweet pastries are a classic combination of tastes. Many adore the bright aroma of the zest with which the dough is impregnated. In this article we want to introduce you to the recipe for lemon muffins in a slow cooker. This simple dish will not require many ingredients, you will see a list of the right products below:

• higher grade 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:

1. Wash the lemon, dry it with a napkin and remove the zest with a fine grater. For the preparation of muffins in a slow cooker, you will need about 2 tsp. zestra.
2. In a large bowl, connect the eggs with sugar and beat the mass of the mixer at high speed.
3. Pour vegetable oil into the same bowl, add the juice of the half of the lemon, as well as the zest. Continuing to work with a mixer at medium speed, mix all the ingredients.
4. In a separate vessel, combine flour with yeast. Add dry ingredients in parts to a bowl with whipped eggs. Pour kefir there and mix everything well.
5. Lubricate clean molds with a small amount of oil, distribute the dough over them, filling the containers by about 2/3 of the volume. Install the forms in the slow cooker and activate the Baking option.
6. Cook the muffins in a slow cooker for 30-40 minutes. Then let them cool a little and transfer to the plate.

Fragrant lemon dessert can be served to a table with tea or coffee. Enjoy your meal.

Muffins with spinach and turkey turkey turkey

In the end, I would like to bring to your attention another interesting recipe for salt baking - muffins with turkey and spinach in a slow cooker. For their preparation, stock up with the following products:

• eggs - 3 pcs.;
• spinach - 300 g;
• feta cheese - 160 g;
• turkey - 0.6 kg;
• garlic seasoning - 1 tbsp.;
• seasoning "Greek herbs" - 2 tbsp.;
• salt is to taste.

We describe the process of making muffins in a slow cooker on points:

1. Wash the turkey meat and dry with napkins. Separate the fillet from the skin and seeds, chop in small cubes.
2. Separate egg whites from yolks, during cooking you will need only proteins.
3. Rinse fresh spinach under running water, shake the liquid and chop the greens as smaller as possible.
4. Feta cheese also cut into small cubes. Fold meat, spinach, egg whites and pieces of cheese in a large bowl. Mix the ingredients with your hands.
5. Pour salt and spices into the mass, mix everything carefully again.
6. Prepare baking containers. Wash them, dry, grease with oil. Distribute the resulting mass by forms, filling them almost completely.
7. Put the containers in the multicooker bowl and turn on the "baking" mode. Prepare Muffins in a slow cooker for 40 minutes. After the signal, open the lid and let the baking cool.
8. Remove the muffins from the multicooker, remove them from molds and serve to the table.

This nutritious and very tasty snack perfectly quenches hunger. Such a dish can even be stored in the refrigerator for several days. Enjoy your meal.

Muffins in a slow cooker. Video