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

for vanilla & strawberry fans

 VANILLA CUPCAKES WITH STRAWBERRY FROSTING

INGREDIENTS:

• 1.5 sticks butter (150g, unsalted)
• 0.5 cup caster sugar
• 3 eggs
• 1.5 cups flour
• 0.5 teaspoon baking soda
• 0.5 teaspoon baking powder
• 1 pinch salt
• 0.7 cup milk
• 1 vanilla pod

• 1 cup strawberry puree
• 1 cup mascarpone cheese
• 1.5 cup heavy cream
• 3 tablespoons caster sugar
• 1 whipped cream stabilizer

• 12 strawberries
• 0.5 bar dark chocolate (100g)
• 1 tablespoon milk

INSTRUCTIONS:

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

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

3. Gradually, add the dry ingredients and the milk into the butter mixture.

4. Using a sharp knife, cut the vanilla pod open and scrape the seeds off 
into the batter. Stir it thoroughly. Fill paperliners with the batter.

BAKE:   15 min.   180° C

5. Mix the strawberry puree with two tablespoons of sugar and whisk it together with the mascarpone cheese.

6. Whip the heavy cream with one tablespoon of sugar and the stabilizer 
and combine it with the mixture. Let the frosting cool in the refrigerator.

7. Melt the chocolate in a double boiler and combine it with the milk. Dip 
the strawberries in the chocolate and place them on a sheet of baking paper. 
Let them cool in the refrigerator.

8. Top the cupcakes with the frosting and garnish them with the chocolate 
strawberries.

Note: You can put the used vanilla pod into a jar an cover it with sugar. After 
a few weeks you will get vanilla sugar. 

for those who prefer small portions

 MINI LEMON TARTLETS WITH WILD STRAWBERRIES

INGREDIENTS:

(for 24 mini tartlets)

• 2 cups flour
• 1.5 sticks butter (150g, unsalted)
• 3 tablespoons caster sugar
• 3 tablespoons grated lemon zest
• 2 egg yolks

• 1.5 cups heavy cream
• 3 tablespoons vanilla sugar
• 1 tablespoon stabilizer for whipped cream
• 1.5 cups wild strawberries

INSTRUCTIONS:

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

2. Divide the dough into ca. 24 pieces, form balls and press them against muffin trays to cover them half way up.

BAKE:   15 min.   180° C

3. Whip the cream with the vanilla sugar and stabilizer.

4. Fill the tartlets with the whipped cream and garnish them 

with the berries.