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.