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