what is the difference between muffins and tarts can u give me their recipes?

Answer 1

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Answer 2

1

Answer 3

English style muffins which are yeast raised and cooked on a griddle and American style muffins are 'quick breads' made in individual molds.

Whereas tarts can be a small open pie with a fruit filling or a pastry cup with a filling of fruit or custard and no top crust

Here are so recipes

Blueberry Muffins
Ingredients
250g/9oz self-raising flour
1 tsp baking powder
50g/2oz soft margarine
75g/3oz caster sugar
175g/6oz fresh blueberries
grated rind of 1 lemon
2 x size 2 eggs
250ml/8fl oz milk

Method
1. preheat the oven to 200C/400F/Gas6. Lightly grease 12 deep muffin tins if you are using ordinary fairy cake paper cases, as the mixture will rise well above the paper cases, and place the paper cases in the tin. You do not need to grease the tins if muffin paper cases are used.
2. Measure the flour and baking powder into a large bowl. Rub in the margarine with the fingertips until the mixture resembles fine breadcrumbs. Stir in the sugar, blueberries and the grated lemon rind. Mix together the eggs and milk, then pour the mixture all in one go into the dry ingredients. Mix quickly to blend. The mixture should have a lumpy consistency. Spoon the mixture into the prepared tins or paper cases, filling almost to the top.
3. Bake in the preheated oven for about 20-25 minutes until well risen, golden and firm to the touch. Leave the muffins to cool for a few minutes in the tray, then lift out and cool for a little longer on a wire rack. Serve warm.

OR Blueberry and lemon fool tarts
Ingredients
For the fool
125g/4oz blueberries
½ lemon, juice only
3 tbsp lemon curd
200ml/7fl oz double cream
For the tart cases
200g/7oz ready-made shortbread biscuits
50g/2oz roasted hazelnuts, chopped
50g/2oz butter, melted
6 x 10cm/4in loose-bottomed tartlet tins
To garnish
25g/1oz blueberries
½ lemon, zest only

Method
1. Place the blueberries and lemon juice into a small saucepan over a gentle heat. Cook until the blueberries are beginning to burst open and are softened.
2. Using a hand blender, blend the blueberries to a smooth purée and leave to cool.
3. To make the tart cases, place the biscuits and hazelnuts into a food processor and blend to a fine crumb consistency.
4. Add the melted butter and blend until well mixed in. Spoon out the mixture into the tartlet tins and press into the base and sides of the tins. Transfer to the fridge and chill for one hour.
5. Meanwhile, in a large bowl, whip the cream until it forms soft peaks.
6. Place the lemon curd into a bowl and add the blueberry purée and mix together well.
7. Add the blueberry mixture to the whipped cream and fold in gently, leaving a marbled, 'blueberry ripple' effect.
8. Carefully turn the chilled shortbread tart cases out of their tins onto plates and spoon the blueberry and lemon cream inside.
9. To serve, scatter over the extra blueberries and sprinkle with a little lemon zest to garnish.

Answer 4

Strawberry Muffins
INGREDIENTS
1/4 cup canola oil
1/2 cup milk
1 egg
1/2 teaspoon salt
2 teaspoons baking powder
1/2 cup white sugar
1 3/4 cups all-purpose flour
1 cup chopped strawberries
DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C) oil an 8 cup muffin tin, or use paper liners.
In a small bowl, combine oil, milk, and egg. Beat lightly. In a large bowl, mix flour, salt, baking powder and sugar. Toss in chopped strawberries and stir to coat with flour. Pour in milk mixture and stir together.
Fill muffin cups. Bake at 375 degrees F (190 degrees C) for 25 minutes, or until the tops bounce back from the touch. Cool 10 minutes and remove from pans.

Butter Tarts
INGREDIENTS
1/3 cup butter
1/3 cup margarine
1 cup packed brown sugar
1 cup shredded coconut
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/8 teaspoon ground allspice
1/2 cup chopped walnuts
1/2 teaspoon salt
2 eggs, beaten
2 teaspoons fresh lemon juice
2/3 cup dark corn syrup
1 (9 inch) pastry for a 9 inch single crust pie
DIRECTIONS
Roll pie dough out to 1/4 inch thickness. Cut out circles of dough to fit cups of standard muffin tin. Gently place into muffin cups.
In a saucepan, melt butter and margarine over low heat just until melted. Stir in brown sugar, coconut, spices, nuts, salt, eggs, lemon juice, and corn syrup. Mix well. Fill prepared muffin cups halfway with this mixture.
Bake at 375 degrees F (190 degrees C) for 12 to 15 minutes, or until golden and bubbly.

Answer 5

tarts are more plain and muffins are juicy and can be varied with fruits,chocolate,cheese,etc.

Answer 6

tarts have a shell and a creamy type of filling, topped with fruits chocolate etc. Muffins are more like cupcakes with various fillings inside. Here's a tart & a basic mix with a lot of varieties to make muffins enjoy.

Pecan Butter Tarts

1/2 C. butter, softened
1/2 C. cream cheese, softened (1/2 250g pkg.)
1 C. all-purpose flour
Filling
2 T. butter
3/4 C. packed brown sugar
1 egg
1 tsp. vanilla extract
3/4 C. pecans, chopped
Icing sugar (optional)

For tart shells, beat butter and cream cheese in Classic Batter Bowl until smooth. Add flour; mix until a soft dough forms. Cover; refrigerate at least 1 hour.
Preheat oven to 350°F. Shape dough into 1-inch balls. Place balls of dough into ungreased cups of Deluxe Mini-Muffin Pan. Dip Mini-Tart Shaper in flour; press into dough to form tart shells.
For filling, microwave butter in Small Batter Bowl on HIGH 30 seconds or until melted. Stir in brown sugar, egg and vanilla extract. Chop pecans using Food Chopper; stir into filling.
Using Small Scoop, fill each tart shell with level scoop of filling. Bake 20-25 minutes or until golden brown. Cool in pan 3 minutes; remove from Pan to Non-stick Cooling Rack. Cool completely. Sprinkle with icing sugar using Flour/SugarShake, if desired. Yields 24 tarts.

A-B-C Muffin Mix
18 cups flour
5 cups sugar (or equivalent substitute)
2-1/4 cups buttermilk blend or non fat dry milk
6 Tbsp. baking powder
2 Tbsp. baking soda
2 Tbsp. salt
3 Tbsp. ground cinnamon
3 tsp. ground nutmeg

Stir together well, breaking up lumps. Store in a large airtight container labeled with the date and contents. Store in a cool, dry place. Shelf life: 6 to 8 months. Makes enough for about 5 batches of 24 muffins each. If desired, sugar can be omitted then stir in 1 cup honey for every 24 muffins as you make them.

To make 24 regular sized muffins:
Preheat oven to 400° F. Coat muffin tins with an oil/lecithin mixture, grease with shortening or butter, or spray with cooking spray.

In a large bowl, beat:
3 to 4 eggs
3 tsp. vanilla
2 cups water
UP TO 1 cup oil or butter (*note: this measurement is up to your tastes and desires.)

Stir in 5-1/2 cups muffin mix just until moistened. The batter should be lumpy. Fill muffin tins 3/4 full. Bake for 18 to 20 minutes, or until muffins are golden brown. Muffins freeze well. To reheat frozen muffins, microwave on high for 30 seconds per muffin.

These two toppings would go well with almost any of the ABC muffins. Sprinkle mixture atop uncooked muffins before popping them into preheated oven:

STREUSEL TOPPING for 24 muffins: Mix together: 1 cup sugar 1 tsp. cinnamon 2/3 cup flour cut in 1/2 cup cold butter until mixture is crumbly.

CRUNCHY TOPPING for 24 muffins: Mix together: 1 cup rolled oats 1 cup flour 1/2 cup brown sugar 2 tsp. ground cinnamon cut in 1/2 cup softened butter with fork or pastry cutter until crumbly

TYPE OF MUFFIN: Ingredients to add to mix before baking:

APPLE MUFFINS: 3 cups raw grated apples 1 tsp. gr. cloves 1 cup nuts or raisins

sprinkle with cinnamon and sugar mixture before baking

APPLESAUCE MUFFINS: 1 cup applesauce omit oil

APRICOT MUFFINS: 1 cup chopped dried apricots

BANANA MUFFINS: 2 mashed bananas 1 cup walnuts (optional)

BLUEBERRY MUFFINS: 2 cups fresh or frozen rinsed blueberries

BRAN MOLASSES MUFFINS: Use only 3 cups of muffin mix. Stir in: 4 cups bran cereal 1/2 cup molasses 1 cup raisins

BUTTERSCOTCH MUFFINS: 2 (12 oz.) bags butterscotch chips 1 cup chopped nuts

CARROT MUFFINS: 2 cups grated carrots 1 cup raisins 1-1/2 tsp. allspice

CASHEW MUFFINS: 2 cups unsalted coarsely chopped cashews

CHERRY MUFFINS: 2 cups fresh or dried pitted cherries

CHOCOLATE CHIP FUDGE MUFFINS: 1-1/2 cups cocoa 1/2 cup sugar 3 cups mini chocolate chips

COCONUT MUFFINS: 3 cups toasted flaked coconut reserve some to sprinkle on the top

CRANBERRY ORANGE MUFFINS: 2 cups chopped fresh or frozen cranberries 1 cup nuts 1/2 cup orange juice 2 Tb. orange peel

CURRANT MUFFINS: 1-1/2 cups currants 1 cup chopped nuts

DATE MUFFINS: 1 cup chopped dates 1 cup chopped nuts

EGGNOG MUFFINS: 4 tsp. rum extract 2 cups eggnog (omit water from recipe) before baking, top with mixture of: 2 Tb. sugar 1 tsp. nutmeg 1/2 tsp. cinnamon

FIG MUFFINS: 2 cups dried chopped figs 1 c. chopped walnuts

FRUIT MUFFINS: 2 cups dried diced fruit

GARDEN FRESH MUFFINS: 1 cup grated carrots 1 cup grated zucchini 1/2 tsp. ground cloves

GINGERBREAD MUFFINS: 2 Tb. ground ginger 1/2 cup molasses 2 cups raisins

GRANOLA MUFFINS: reduce muffin mix to 4 cups and add: 1-1/2 cups granola Top with additional granola before baking

GRAPENUTS MUFFINS: reduce muffin mix to 4 cups and add: 2-1/2 cups grape nuts 1 tsp. allspice

HAZELNUT MUFFINS: 2 tsp. ground cardamom 2 cups chopped hazelnuts

INCREDIBLE CREAM CHEESE MUFFINS: combine: 2 (8 oz.) packages cream cheese 1/2 cup sugar 2 eggs Drop this mix by Tb. onto top of muffins before baking

JAM MUFFINS: 1-1/2 cups jam or preserves (strawberry, raspberry, blackberry, cherry) 1 cup chopped nuts (optional)

KISSES AND HUGS MUFFINS: 1-1/2 cups cocoa 1/2 cup sugar

After filling muffin tins 3/4 full, drop one Hershey's kiss into the center of each muffin, pushing down slightly until kiss is covered. Ice cooled muffins with confectioners sugar and water glaze.

LEMON MUFFINS: omit 1 cup water and replace with 1 cup lemon juice use 4 eggs 1/2 cup chopped nuts

LEMON POPPY SEED MUFFINS: 2 packages (3.4 oz each) instant lemon pudding mix 2 Tb. poppy seeds use 4 eggs omit 1 cup water and replace with 1 cup lemon juice

MANDARIN MUFFINS: 1 (11 oz) can mandarin oranges chopped and undrained reduce water to 1 cup 1-1/2 cups shredded carrots

MAPLE MUFFINS: 6 Tb. maple syrup reduce water to 1-1/2 cups

MARMALADE MUFFINS: 1-1/2 cups orange marmalade 1 cup chopped nuts (opt) 1 cup orange juice (omit 1 cup of the water)

MINCEMEAT MUFFINS: 1-1/2 cups mincemeat

OATMEAL MUFFINS: reduce muffin mix to 4 cups and add: 1 cup oats use 4 eggs up to 2 cups raisins or grated apples

ORANGE MUFFINS: 2 cups sour cream 1 cup nuts or coconut (opt) 2 cans (11 oz. each) mandarin oranges, drain use 4 eggs

PEACH MUFFINS: 2 cups fresh or one large can (drained) chopped peaches

PEANUTTY MUFFINS: 3 cups peanut butter chips 1/2 cup chopped peanuts

PEANUT BUTTER BANANA MUFFINS: 1 cup peanut butter 1/2 cup chopped peanuts 3 mashed bananas

PEANUT BUTTER AND JELLY MUFFINS: 1 cup peanut butter 1/2 cup chopped peanuts drop 1 Tb. jam into each muffin before baking.

PEAR MUFFINS: 2 cups fresh or one large can (drained) chopped pears

PECAN MUFFINS: 2 cups chopped toasted pecans 1 tsp. maple extract

PINEAPPLE CARROT RAISIN MUFFINS: 1 cup grated carrots, 1 cup crushed pineapple, drained 1 cup raisins 1 cup walnuts, chopped (optional)

PINEAPPLE MACADAMIA MUFFINS: 1 tsp. ground cloves 1 large can crushed pineapple, drained 1 jar (7 oz. or about 1 cup) macadamia nuts, chopped

PLUM MUFFINS: 2 cups fresh or canned plums, chopped

PRUNE MUFFINS: 1 to 2 cups chopped prunes 1/3 cup poppy seeds

PUMPKIN MUFFINS: 2 cups or 1 can solid pack pumpkin 1 Tb. pumpkin pie spice 1/2 cup each chopped nuts and raisins

RASPBERRY MUFFINS: 2 cups fresh or frozen whole, unsweetened raspberries

RUM RAISIN MUFFINS: 3 tsp. rum extract or 3 Tbsp. rum before baking, top with mix of: 2 tsp. sugar 1/2 tsp. cinnamon 1/2 tsp. nutmeg

SESAME SEED MUFFINS: 1 cup toasted sesame seeds before baking, top with mix of: 1/2 cup nuts 4 Tb. brown sugar 4 Tb. sesame seeds 2 Tb. flour 1/2 tsp. each cinnamon 1/2 tsp. nutmeg

SOUR CREAM MUFFINS: omit one cup of the water and add: 1 cup sour cream 2 cups nuts 2 tsp. grated lemon peel (opt.)

SQUASH MUFFINS: 2 cups mashed squash 1 Tb. pumpkin pie spice 1/2 cup each chopped nuts and raisins

STRAWBERRY MUFFINS: 2 cups fresh or frozen strawberries, chopped

SWEET POTATO MUFFINS: 1 Tb. allspice 4 Tb. dry orange peel 2 cans (10 oz each) sweet potatoes, mashed, well drained (about 2-1/2 cups)

TROPICAL TREAT MUFFINS: 1 cup dried mango or papaya, chopped 1 cup chopped banana chips or 2 fresh mashed 1 cup macadamia nuts, chopped 1/2 cup coconut 1/2 cup sour cream 2 tsp. lemon peel, grated

VANILLA MUFFINS: 2 packages vanilla chips

WALNUT MUFFINS: 1-1/2 cups chopped walnuts

WHEAT GERM MUFFINS: 2-2/3 c. wheat germ use 4 eggs 1/2 cup extra water before baking, top muffins with mix of: 1/2 c. wheat germ 2 Tb. sugar

YOGURT MUFFINS: reduce water to 1-1/2 cups and add: 2 cartons (8 oz each) yogurt -- plain or flavored

ZUCCHINI MUFFINS: 2 cups grated zucchini 2 Tb. cinnamon 1 cup chopped nuts (optional)