for coffee addicts

 COFFEE MUFFINS

INGREDIENTS:

• 1 stick butter
• 2 tablespoons instant coffee
• 1 cup milk
• 1 egg
• 2 cups flour
• 0.5 cup sugar
• 3 teaspoons cinnamon
• 2 teaspoons baking powder
• 2 teaspoons vanilla sugar
• 1 pinch salt

INSTRUCTIONS:

1. Melt the butter. Dissolve the  coffe in minimum amount of hot water and mix it with the milk.

2. In one bowl, combine the dry ingredients. Whisk together the liquid ingredients in another separate bowl.

3. Add the liquid ingredients to the dry ones and stir until roughly combined.

4. Fill paper liners with the batter.

BAKE:   22 min.   180° C

WHITE CHOCOLATE FROSTING:

Melt one bar of white chocolate in a double boiler and mix it with two tablespoons of butter. 
You can decorate the muffins with sprinkles.

Note: For a richer taste, you can fold a bar of dark chocolate (chopped) into batter.

for those who love the combination of peanut butter and jelly

 PB&J

INGREDIENTS:

• 0.5 stick butter (50g, unsalted)
• 5 tablespoons peanut butter
• 0.75 cup milk
• 2 eggs
• 1 cup flour
• 0.5 cup bran
• 0.5 cup rolled oats
• 4 tablespoons brown sugar
• 2 teaspoons vanilla sugar
• 2 teaspoons baking powder
• 12 teaspoons jelly

INSTRUCTIONS:

1. Melt the butter (peanut and regular) and add the milk.

2. In one bowl, whisk together the liquid ingredients (but the jelly). 
Combine dthe ry ingredients in another separate bowl.

3. Add the liquid ingredients to the dry ones and stir until roughly combined.

4. Fill paper liners with one tablespoon of batter, 
add a teaspoon of jelly and cover it with another tablespoon of batter.

BAKE:   20 min.   180° C

for those in a Christmas mood and their friends

 SANTA CLAUS CUPCAKES

INGREDIENTS:

fot. Sonia Łomnicka

• 2 cups flour
• 0.3 cup brown sugar
• 1 teablespoon cocoa
• 1 teaspoon baking soda
• 2 teaspoons cinnamon
• 1 teaspoon cardamon
• 1 teaspoon oginger
• 1 pinch pepper
• 1 pinch salt
• 1 cup milk
• 1 egg
• 1 stick butter (100g, unsalted)
• 2 tablespoons honey

FOR THE BEARD:

fot. Sonia Łomnicka

• 1 cup heavy cream
• 2 tablespoons vanilla sugar
• 1 tablespoon stabilizer for whipping cream
• 1 tablespoon caster sugar
• 1 cup cream cheese

FOR THE FACE:

• 1.5 bar white chocolate (150g)
• 2 tablespoons butter (unsalted)
• 2 tablespoons milk
• 8 biscuits
• 1 teaspoon beetroot extract

FOR THE HAT:

• red cardboard
• cotton wool

INSTRUCTIONS:

1. In one bowl, combine the flour, sugar, cocoa, soda, cinnamon, cardamon, ginger, pepper and salt. 
In another separate bowl, whisk together the milk, melted butter, egg and honey.

2. Add the liquid ingredients to the dry ones and stir until roughly combined.

3. Pour the batter into paper liners.

BAKE:   17 min.   180° C

4. Whip the heavy cream with vanilla sugar, stabilizer and caster sugar. Fold in the cream cheese. 
Let the cream cool.

5. Melt the in a double boiler and add the butter, milk and ground biscuits.
When the mixture has cooled, form faces and place them on top of the cupcakes. 
You can previously cut off uneven cupcake tops.

6. Put the cream into a pastry bag with a small tip to form beards, hair and eyes.
You can use cupcake crumbles from the cut off tops for pupils.
Use the beetroot extract to blush the faces and colour the mouths.

7. Cut hats out of the cardboard. Form wool cotton pompoms and glue them to the hats. 
Stick the hats into the cupcakes.

for pumpkins

PUMPKIN MUFFINS

INGREDIENTS:

• 2 cups grated pumpkin
• 2 tablespoons grated lemon zest
• 2 tablespoons lemon juice
• 1 tablespoon brown sugar
• 1 teaspoon cinnamon
• 1 teaspoon ginger
• 0.5 teaspoon nutmeg

• 1 cup milk
• 5 tablespoons vegetable oil
• 1 egg
• 2 cups flour
• 0.5 cup rolled oats
• 3 tablespoons bran
• 0.3 cup brown sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 pinch salt
• 0.3 cup walnuts

INSTRUCTIONS:

1. Lightly fry the pumpkin on a pan adding the lemon zest and juice, one tablespoon of brown sugar,  the cinnamon, ginger and nutmeg. Let the mixture cool.

3. In one bowl, mix together the milk, oil and egg. In another separate 
bowl, combine the flour with the oats, bran, sugar, baking powder, 
baking soda and salt.

4. Add the liquid ingredients, the pumpkin mixture and walnuts to the 
dry ingedients and stir until roughly combined.

5. Pour the batter into paper liners.

BAKE:   20 min.   170° C

for the sweet and the sour

 LEMON, KIWI & MERINGUE CUPCAKES

INGREDIENTS:

• 1.5 cup flour
• 4 tablespoons brown sugar
• 2 teaspoons baking powder
• 1 cup natural yoghurt
• 3 tablespoons lemon juice
• 3 tablespoons vegetable oil
• 2 eggs
• 3 tablespoons lemon zest
• 2 kiwis
• 2 egg whites
• 0.5 cup caster sugar

INSTRUCTIONS:

1. In one bowl combine the flour, brown sugar and baking powder. 
Whisk together the yoghurt, juice, oil and eggs in another separate bowl.

2. Add the liquid ingredients to the dry ones and stir until roughly combined. Fold in the lemon zest.

3. Fill paper liners with the batter and put diced kiwi on top.

4. Beat the egg whites, adding the caster sugar in the end.

Top the cupcakes with the meringue.

BAKE:   27 min.   140° C

for those who miss summer

 PEACH & CREAM CHEESE CUPCAKES

INGREDIENTS:

• 1.5 cup flour
• 0.5 cup rolled oats
• 2 tablespoons bran
• 3 tablespoons brown sugar
• 2 teaspoons baking powder
• 2 teaspoons vanilla sugar
• 1 teaspoon ginger
• 1 pinch salt
• 1 cup milk
• 5 tablespoons oil
• 2 eggs
• 2 teaspoons fresh ginger (grated)

• 3 peaches
• 2 tablespoons honey
• 2 tablespoons lemon juice
• 1 teaspoon cinnamon

• 2 cups cream cheese
• 3 tablespoons butter
• 3 tablespoons caster sugar
• 1 teaspoon vanilla flavour

INSTRUCTIONS:
1. In one bowl, combine the flour, oats, bran, brown sugar, baking powder, vanilla sugar, ginger and salt. 
Whisk together the milk, oil, eggs and fresh ginger in another separate bowl.

2. Add the liquid ingredients to the dry ones and stir until roughly combined.

3. Dice two of the peaches. Fry them on a pan with the honey, lemon juice and cinnamon.

4. Fill paper liners with one tablespoon of batter, add a teaspoon of cooled peaches and cover it 
with another tablespoon of batter.

BAKE:   22 min.   170° C

5. Combine the cream cheese, butter, caster sugar and vanilla flavour.

6. Put another teaspoon of peaches onto the cooled cupcakes. Decorate them with the cream and peach slices.

for nutella lovers

 BANANA & NUTELLA MUFFINS

INGREDIENTS:

• 1 cup wholemeal flour
• 0.5 cup regular flour
• 0.5 cup rolled oats
• 0.5 cup sugar
• 1 teaspoon baking powder
• 1 teaspoon soda
• 1 pinch salt
• 1 egg
• 1 cup buttermilk
• 4 tablespoons oil
• 3 bananas
• 12 teaspoons nutella
• rolled oats for garnish

INSTRUCTIONS:

1. In one bowl, combine the dry ingredients. Whisk together the liquid ingredients 
in another separate bowl.

2. Add the liquid ingredients to the dry ones and stir until roughly combined.

3. Fold in the diced bananas.

4. Fill paper liners. Stir a teaspoon of nutella into each of them.

Garnish with oats.

BAKE:     20 min.     170° C

Note: Instead of buttermilk, you can use milk or natural yoghurt.

Wholemeal flour can be replaced by regular flour. To achieve a similar effect, you can add 2 tablespoons of bran.