27/02/2013

for those on a diet



 BRAN MUFFINS

INGREDIENTS:
  • 2 cups bran
  • 0.5 cup flour
  • 2 tablespoons brown sugar
  • 2 teaspoons baking powder
  • 2 teaspoons vanilla sugar
  • 1 pinch salt
  • 2 eggs
  • 0.75 cup milk
  • 2 tablespoons vegetable oil
  • 1 cup dried prunes (ca. 150g)
  • 2 bananas


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 chopped prunes, as well as the peeled and diced bananas.
4. Fill paper liners with the batter.


 BAKE:   18 min.   180° C

25/02/2013

for princesses

 BANANA & STRAWBERRY CUPCAKES

INGREDIENTS:
  • 2 eggs
  • 0.5 cup brown sugar
  • 0.3 cup vegetable oil
  • 2 bananas
  • 2 tablespoons lemon juice
  • 1.5 cup flour
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon baking powder
  • 2 teaspoons vanilla sugar

  • 1.5 cups cream cheese
  • 0.7 cup purreed strawberries
  • 3 tablespoons caster sugar
  • 2 teaspoons gelatine


INSTRUCTIONS:
1. Beat the eggs with the sugar and add the oil.
2. Blend the bananas with the lemon juice.
3. Combine the sifted four with the baking soda nad powder, 
and vanilla sugar.
4. Gradually, add the dry ingredients and bananas to the egg mixture and whisk until smooth.
5. Fill paper liners with the batter.



BAKE:   15 min.   180° C

6. Combine the (defrosted and) purreed strawberries with the 
sugar and fold into the cream cheese.
7. Dissolve the gelatine in minimum amount of hot water and 
add it to the cream cheese. Let it cool for two hours in the 
refrigerator.
8. Top the cupcakes with the cream cheese.

21/02/2013

for the hungry



 CHEESE, HAM & MAIZE MUFFINS



INGREDIENTS:
(for 15 muffins)
  • 1 stick of butter (100g, unsalted)
  • 2 jeggs
  • 1.5 cups of natural yoghurt
  • 1 cup regular flour
  • 1 cup wholemeal flour
  • 2 teaspoons baking powder
  • 2 teaspoons salt
  • 1 teaspoon sugar 
  • 0.5 teaspoon pepper
  • 2 teaspoons basil
  • 2 teaspoons thyme
  • 1 cup diced cheese (ca. 150 g)
  • 1 cup diced ham (ca. 150 g)
  • 1 cup maize


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. Fold in the cheese, ham and maize.
5. Fill paper liners with the batter.


 BAKE:   18 min.   180° C

19/02/2013

for a short break in the kitchen



 COCONUT & PINEAPPLE MUFFINS

INGREDIENTS:
  • 1.5 cups flour
  • 1 cup desiccated coconut
  • 0.5 cup flour
  • 2  teaspoons baking powder
  • 1 pinch salt
  • 1 cup milk
  • 0.3 cup vegetable oil
  • 1 egg
  • 1.5 cup pineapple (diced)

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 pineapple.
4. Fill paper liners with the batter.


BAKE:   20 min.    180° C

18/02/2013

for those who like flowers



 SUNFLOWER CUPCAKES

INGREDIENTS:
(for 15 cupcakes)
  • 1.5 sticks butter (150g, unsalted)
  • 0.7 cup caster sugar
  • 3 eggs
  • 1.2 cups flour
  • 3 tablespoons cocoa
  • 1 teaspoon baking soda
  • 0.5 teaspoon baking powder
  • 1 pinch salt
  • 0.7 cup milk


  • 1 cup cream cheese
  • 1 tablespoon caster sugar
  • ca. 5 peach halves (canned)

INSTRUCTIONS:
1. Beat together the butter and sugar. Add the eggs.
2. Combine sifted flour with cocoa, baking soda, baking powder and salt.
3. Gradually, add the dry ingredients and milk to the butter mixture and 
whisk until smooth.
4. Fill paper liners the with the batter (about two thirds full).

BAKE:  15 min.   180° C

5. Blend two peach halves with the sugar until purreed and add to the cream cheese. Mix thoroughly.
6. Cut off the tops of the cooled cupcakes and crumble them.
7. Cut the other peach halves into slices (wide on top, narrowing down) and 
slice them to get little triangles. 
8. Cover the cupcakes with cream cheese. Form a circle out of the crumbles in 
the middle of each cupcake and surround it with the triangle peach slices.


Note: For the batter ingredients to combine, it is important that they are of 
room temperature.

13/02/2013

for a healthy bedtime snack


 ORANGE & CRANBERRY MUFFINS

INGREDIENTS:
  • 1 stick butter (100g, unsalted)
  • 1 egg
  • 0.5 cup milk
  • 0.5 cup orange juice
  • 2 cups flour
  • 4 tablespoons sugar
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 pinch salt
  • 2 tablespoons orange zest
  • 0.6 cup dried cranberries


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. Fold in the orange zest and cranberries.
5. Fill paper liners with the batter.


BAKE:   18 min.   180° C