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.