for those nuts for nuts

 HONEY NUT MUFFINS

INGREDIENTS:

• 0.5 cup chopped walnuts
• 0.5 cup almond flakes
• 0.5 cup rolled oats
• 1.5 cup flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1 pinch salt
• 1 stick butter (100g, unsalted)
• 5 tablespoons honey
• 1 cup milk
• 2 eggs
• 0.5 cup dried cranberries

INSTRUCTIONS:

1. On a frying pan, lightly roast the walnuts, almond flakes and rolled oats.

2. Melt the butter and mix it with the rest of the liquid ingredients. 

3. In a separate bowl, combine the flour, baking powder and soda, cinnamon and salt.

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

5. Fold in the roasted nuts, oats and cranberries.

6. Fill paper liners with the batter

BAKE:   16 min.   170° C

for an exotic flavour

 CHOCOLATE & COCONUT MUFFINS

INGREDIENTS:

(for  18 muffins)

• 1 stick butter (100g, unsalted)
• 1 cup milk
• 1 egg
• 4 tablespoons coconut milk
• 2 cups flour
• 0.5 cup sugar
• 1 tablespoon cocoa powder
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon vanilla sugar

• 2 bars dark chocolate (200g)
• 1.5 cups coconut (finely sliced)
• 0.5 cup coconut milk
• 0.5 cup caster sugar

INSTRUCTIONS:

1. Melt the butter. In one bowl, whisk together the butter, milk, egg and coconut milk. In another seperate bowl, combine the flour, sugar, cocoa, baking and soda powder, and the vanilla sugar.

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

3. Chop one bar of chocolate and fold it into the batter with one cup of coconut.

4. Fill the muffin trays with the batter.

BAKE:   18 min.   170° C

5. In a double boilder, melt the other bar of chocolate and combine it 
with the coconut milk and caster sugar.

6. Cover the cooled muffins with the chocolate and coconut frosting 
and garnish them with the rest of the coconut.

for the hungry

 BIG CHICKEN MUFFINS WITH BRIE AND CRANBERRIES

INGREDIENTS:

(for 6 big muffins)

• 1 chicken breast
  
• 1 teaspoon salt
• 0.5 teaspoon pepper
• 1 teaspoon thyme
• 2 tablespoons olive oil

• 1 stik butter (100g, unsalted)
• 1.7 cups natural yoghurt
• 2 eggs

• 1.7 cups flour
• 0.5 cup rolled oats
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 teaspoon sugar
• 0.5 teaspoon pepper
• 1 teaspoon paprika
• 1 teaspoon thyme

• 0.3 cup dried cranberries
• 150 grams brie 

INSTRUCTIONS:

1. Dice the chicken breast, and rub it with the salt, pepper and thyme. Fry it on the olive oil, 
remove it from the pan, and drain off the escess fat.

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

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

4. Fold in the chicken, cranberries and cheese.

BAKE:   27 min.   180° C

Note: For lunch portions, I used a muffin tray for six big muffins. You can also bake smaller 
muffins, but remember to set the time for 22 minutes.

The muffins can be served warm and cold.

not only for the ginger

 ORANGE & GINGER MUFFINS

INGREDIENTS:

• 2 cups flour
  
• 0.5 cup brown sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1 pinch salt
• 0.5 cup buttermilk
• 0.5 cup orange juice
• 0.5 cup vegetable oil
• 1 egg
• 3 tablespoons orange zest
• 2 tablespoons fresh ginger (grated)
• brown sugar to sprinkle on top

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 orange zest and ginger.

4. Fill paper liners with the batter and sprinkle brown sugar on top.

BAKE:    18 min.   170° C

for a very sweet treat

 FUDGE MUFFINS

INGREDIENTS:

• 1.5 cups flour
• 4 tablespoons cocoa powder
• 6 tablespoons sugar
• 1 teaspoon baking soda
• 0.5 teaspoon baking powder
• 1 pinch salt
• 1 cup buttermilk
• 1 egg
• 5 tablespoons vegetable oil
• 1 cup fudge candy (chopped)

• 1 bar dark chocolate (100g)
• 0.3 bar white chocolate (30g)
• 1 tablespoon heavy cream

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. Fill paper liners with half of the batter and put about two thirds of the 
fudge onto it. Cover up with the rest of the batter.

BAKE:   17 min.    170° C

4. In a double boiler melt both kinds of chocolate (separately). Add the 
heavy cream to the dark one.

5. Top the muffins with the dark chocolate and garnish them with the 
white one and the rest of the fudge.

Note: I put the white chocolate in a pastry bag with a very narrow tip and 
pipe 3 circles on each muffin: the smallest one in the center and the biggest 
one near the edge. Using a toothpick, I lightly pulled the white chocolate in 
four times and out four times (as if to draw two crosses).

for a lovely finger food plate

 TOMATO TARTLETS WITH AVOCADO TOPPING

INGREDIENTS:

• 1.5 cups flour
• 0.5 cup bran
• 1 stick butter (100g, unsalted)
• 2 eggs
• 1.5 tablespoons tomato puree
• 0.5 teaspoon salt
• 0.5 teaspoon pepper
• 0.5 teaspoon sugar
• 0.5 cup sunflower seeds

• 2 avocados
• 0.5 cup thick natural yoghurt
• 1 tablespoon lemon juice
• 1 teaspoon salt
• 1 teaspoon pepper
• 20 cherry tomatoes
• chives for garnish

INSTRUCTIONS:

1. Combine the flour, bran, butter, eggs, tomato puree, salt, pepper and sugar, and knead the dough thoroughly. In case it is likely to fall apart, add a tablespoon of water. Chop the sunflower seeds and add them to the dough. 

2. Cover about 20 forms first with olive oil and then the dough.

BAKE:   17 min.   180° C

3. Using a fork, mash the avocado and mix it with the yoghurt, lemon juice, salt and pepper.

4. Top the cooled tartlets with the avocado and garnish with the tomatoes cut into halves and chopped chives.

for a tasty autumn evening

 MINI PLUM PIES

fot. Sonia Łomnicka

INGREDIENTS:

• 0.5 kg plums
• 0.5 cup sugar
• 1 teaspoon cinnamon

• 2 cups flour
• 0.5 cup sugar
• 1 stick butter (100g, unsalted)
• 2 eggs
• 2 tablespoons sour cream
• 1 teaspoon baking powder

INSTRUCTIONS:

fot. Sonia Łomnicka

1. Put the plums into a frying pan and cover them with sugar, add cinnamon. Fry them on low heat to get jam. Let it cool. 

2. Combine the flour, butter, sugar, eggs, sour cream and baking powder, and knead the dough thoroughly.

3. Divide the dough into two  – a slightly bigger and smaller part.

4. Roll out the bigger part and cut out circles of a diameter slightly bigger than the one of the muffin trays. Cover the trays with the dough.

5. Fill them with the jam.

6. Roll out the remaining dough and cut out circles of a diameter matching the diameter of the muffin trays. Cover the pies with the dough circles and prick them with a fork.

BAKE:   24 min.   180° C

fot. Sonia Łomnicka

Note: You can use the remaining dough to form little roses for decoration!

for a quick modern solution

 LEMON MICROWAVE MUFFINS

fot. Malwina Wojewódzka

INGREDIENTS:
(for 3 glasses or 4 cups)

• cup flour
• 6 tablespoons sugar
• 1 teaspoon baking powder
• 1 pinch salt
• 1 egg
• 5 tablespoons milk
• 5 tablespoons vegetable oil
• 1 tablespoon lemon zest
• 1 tablespoon lemon juice
• 0.5 cup raspberries
• butter to grease the glasses/cups

INSTRUCTIONS:

fot. Malwina Wojewódzka

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 thoroughly.

3. Grease the glasses or cups with butter and cover them with some flour.

4. Pour the batter into the glasses or cups and stick in a few raspberries.

BAKE:   3,5 min.   800 W

Note: You can use other fruit instead of raspberries or just bake plain muffins.

I used empty nutella glasses. They were perfect for the microwave!

for a healthy breakfast

 WHOLEMEAL PEACH MUFFINS

INGREDIENTS:
(for 10 muffins)

• 0.5 stick butter (50g, unsalted)
• 1 egg
• 0.75 cup milk
• 1 cup wholemeal flour
• 4 tablespoons rolled oats
• 3 tablespoons sugar
• 1 teaspoon cinnamon
• 1 teaspoon baking powder
• 1 pinch salt
• 3 peaches

INSTRUCTIONS:

1. Melt the butter.

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. Cut the peaches into eighths. Put two peach slices into each muffin tray.

5. Pour the batter over the peach slices.

BAKE:   20 min.   180° C

6. Serve the muffins upside down.

for green energy

 GREEN MUFFINS WITH GORGONZOLA CHEESE AND GRAPES

INGREDIENTS:

(for 16 muffins)

• 1.5 cups regular flour
• 0.5 cup wholemeal flour
• 1 teaspoon salt
• 0.5 teaspoon pepper
• 0.5 teaspoon sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 4 handfuls of spinach
• 1.5 cups natural yoghurt
• 1 tablespoon lemon juice
• 2 eggs
• 0.25 cup olive oil
• 0.5 cup gorgonzola cheese (diced)
• 1 bunch grapes

INSTRUCTIONS:

1. Combine the sifted flour with the salt, pepper, sugar, baking powder and soda.

2. Blend 3 handfuls of spinach with the joghurt and lemon juice. Whisk in the eggs and olive oil.

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

4. Chop the rest of the spinach and fold it into the batter with the cheese.

5. Fill muffin trays with the batter. Cut the grapes in halves, remove the seeds and stick the grapes into the batter (ca. 2 grapes per muffin.)

BAKE:   22 min.   160° C

for a quick bite

 COCONUT & SWEET CHERRY MUFFINS

INGREDIENTS:

• 1.3 cups flour
• 1 cup desiccated coconut
• 4 tablespoons sugar
• 1.5 teaspoons baking powder
• 2 teaspoons vanilla sugar
• 1 pinch salt
• 1 cup milk
• 0.3 cup vegetable oil
• 1 egg
• 1.5 cups sweet cherries (stoned)

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 cherries.

4. Fill muffin trays with the batter.

BAKE:   24 min.   170° C

for chocolate monsters

 CHOCOLATE & PEAR CUPCAKES

INGREDIENTS:

• 1.5 sticks butter (150g, unsalted)
  
• 1 bar dark chocolate (100g)
• 2 eggs
• 0.5 cup sugar
• 1 cup flour
• 0.5 teaspoon baking soda
• 1 teaspoon pepper
• 1 pinch salt
• 2 pears

• 1 bar dark chocolate (100g)
• 0.5 bar milk chocolate (50g)
• 0.5 cup heavy cream

INSTRUCTIONS:

1. Melt the butter and chocolate. Let them cool.

2. Beat the eggs with the sugar. Add the butter and chocolate.

3. Combine the sifted flour, baking soda, pepper and salt. Add it to the mixture.

4. Dice the peeled pears. Fold them into the batter. Set a few dices aside for garnish.

5. Fill paper liners 2/3 full with the batter.

BAKE:   17 min.   170° C

6. Melt the chocolate. Gradually, add the heavy cream and stir 
thoroughly. Let it cool in the refrigerator for about half an hour 
(until it thickens).

7. Top the cooled cupcakes with the chocolate using a pastry bag
and garnish them with the remaining pear dices.

for a lot of fibre

 BLACKCURRANT & WHITE CHOCOLATE MUFFINS

INGREDIENTS:

• 1 cup regular flour
• 1 cup wholemeal flour
• 6 tablespoons brown sugar
• 1 teaspoon baking powder
• 1 baking soda
• 1 pinch salt
• 2 eggs
• 1 cup milk
• 0.3 cup vegetable oil
• 1.5 cups blackcurrant
• 1 bar white chocolate (100g)

INSTRUCTIONS:

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

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

3. Fold in the currant and chocolate.

4. Fill muffin trays with the batter.

BAKE:   22 min.   170° C

for those who like it colourful

 COCOA & BLACKCURRANNT CUPCAKES

INGREDIENTS:

• 1.5 sticks butter (150g, unsalted)
• 1 cup caster sugar
• 3 eggs
• 1.5 cups flour
• 0.5 teaspoon baking powder
• 0.5 teaspoon baking soda
• 3 tablespoons cocoa powder
• 1 pinch salt
• 0.5 cup milk
• 1.2 cups blackcurrant
• 1 cup mascarpone cheese
• 0.6 cup heavy cream

INSTRUCTIONS

1. Beat the butter wiht half of a cup of caster sugar. 

One by one, add the eggs.

2. Combine the sifted flour with the baking powder 

and soda, cocoa powder and salt.

3. Gradually, add the dry ingredients and milk to the 

butter mixture. Stir thoroughly.

4. Fill paper liners with the batter half way up.

BAKE:   15 min.   180° C

5. Puree the blackcurrants with the rest of the caster 

sugar and pour them through a sieve.

6. Combine the puree with the mascarpone cheese. 

Whip the cream and add it to the frosting.

7. Let the frosting cool for about half an hour and 

garnish the cupcakes using a pastry bag.

for a change

 WHOLEMEAL TARTLETS WITH LIME CURD AND MERINGUE

INGREDIENTS:
(for 20 tartlets)

• 1 cup regular flour
• 1 cup wholemeal flour
• 4 tablespoons caster sugar
• 1.5 sicks butter (150g, unsalted)
• 2 egg yolks
• 1 tablespoon natural yoghurt

• 2 eggs
• 0.5 cup sugar
• 0.3 cup lime juice
• 1 tablespoon lime zest
• 4 tablespoons butter

• 2 egg whites
• 0.5 cup caster sugar
• 0.5 teaspoon lemon juice

INSTRUCTIONS:

1. Combine the flour, sugar, butter, egg yolks and yoghurt and knead the dough 
thoroughly. Cover it with plastic film and let it cool in the refrigerator for about 
half an hour.

2. Cover forms with melted butter. Divide the dough into 20 pieces, form balls 
and press them against the forms to cover them entirely.

BAKE:   15 min.   190° C

3. Beat the eggs with the sugar. Add the lime juice and zest. Cook it over low heat 
whisking constantly, until the mixture gets thick enough to coat the back of a 
spoon. Remove it from heat, whisk in the butter and let it cool. 

4. Beat the egg whites with the sugar and lemon juice until stiff. Put heaped 
spoons of the meringue on baking paper.

BAKE:   50 min.   120° C

5. Fill the tartlets with the lime curd and top them with the crumbled meringue.

for the sweet-sour effect

 YOGHURT & REDCURRANT CUPCAKES

INGREDIENTS:

• 1.5 sticks butter (150g, unsalted)
  
• 0.5 cup caster sugar
• 3 eggs
• 1.5 cups flour
• 0.5 teaspoon baking powder
• 0.5 teaspoonsbaking soda
• 2 teaspoons vanilla sugar
• 1 pinch salt
• 1 cup natural yoghurt

• 2 cups cream cheese
• 1.5 bars white chocolate (150g)
• 2 cups redcurrant

INSTRUCTIONS:

1. Beat together the butter and the sugar. One by one, add the eggs.

2. Combine the sifted flour, baking powder and soda, vanilla sugar, and salt.

3. Gradually, add the dry ingredients and the yoghurt to the butter mixture. Stir thoroughly.

4. Fill paper liners with the batter (half way up). Put half a cup 
of currants into the batter. Distribute them evenly to each batter-filled liner.

BAKE:   18 min.   180° C

5. Melt the chocolate in a double boiler and let it cool.

6. Combine the cream cheese and the chocolate. Let it cool for 
about half an hour.

7. Top the cooled cupcakes with the cream cheese frosting and 
garnish them with ther rest of the currants.

for those planning a picnic

 GREEK MUFFINS

INGREDIENTS:

• 1 cup regular flour
• 1 cup wholemeal flour
• 1 teaspoon sugar
• 0.5 teaspoon salt
• 2 teaspoons basil
• 1 teaspoon oregano
• 2 teaspoons baking powder
• 1.5 cups natural yoghurt
• 2 eggs
• 5 tablespoons olive oil
• 0.5 cup olives (halved)
• 150g feta cheese
• 0.5 cup chopped dried tomatoes

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 olives, cheese and tomatoes

4. Fill paper liners with the batter

BAKE:   22 min.    180° C

for a delicious dessert

 RASPBERRY & WHITE CHOCOLATE MUFFINS

INGREDIENTS:

• 1 cup regular flour
• 0.5 cup wholemeal flour
• 0.5 cup rolled oats
• 0.5 cup sugar
• 2 teaspoons baking powder
• 1 pinch salt
• 1 egg
• 2 tablespoons lemon juice
• 1 cup milk
• 4 tablespoons vegetable oil
• 1 cup raspberries
• 1 bar white chocolate (100g)

INSTRUCTIONS:

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

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

3. Fold in the raspberries and finely chopped chocolate.

4. Fill paper liners with the batter.

 BAKE:   25 min.   180° C

Recipe inspired by this one found at mojewypieki.com