for those who drove their Chevy to the levee

 MINI APPLE PIES

INGREDIENTS:

• 3 apples
• 2 tablespoons honey
• 3 tablespoons lemon juice
• 2 teaspoons cinnamon

• 1.5 cups flour
• 1 stick butter (100g, unsalted)
• 0.3 cup sugar
• 1 egg
• 1 teaspoon baking powder
• 1 pinch salt

INSTRUCTIONS:

1. Peel the apples and dice them. On a frying pan, cook them mixed with the 
honey, lemon juice and cinnamon until softened. Let them cool.

2. Combine the four, butter, sugar, eggs, baking powder and salt to dough. 

3. Roll out the dough and cut out circles with a diameter slightly bigger than the prepared tartlet forms. Cover the forms with the dough. Roll the remaining dough scraps in your hands to form litte ropes.

4. Fill the dough-covered forms with the apple filling. Allign the dough ropes into a cross-strip pattern and delicately flatten them with your hands.

BAKE:   24 min.   180° C

for chocolate treat lovers

 MARS BAR CUPCAKES

INGREDIENTS:

• 1.5 cups flour
  
• 3 tablespoons cocoa powder
• 4 tablespoons sugar
• 1 teaspoon baking powder
• 0.5 teaspoon baking soda
• 1 pinch salt
• 1 stick butter (100g, unsalted)
• 0.7 cup milk
• 1 egg
• 250g Mars bars
• 0.4 bar dark chocolate (40g)

INSTRUCTIONS:

1. Melt the butter.
2. In one bowl, combine the dry ingredients. Whisk together the liquid 
ingredients in another separate bowl.

3. Chop most of the mars bars and fold them into the dry ingredients. 
Add the liquid ingredients to the dry ones and stir until roughly combined.

4. Fill paper liners wiht the batter.

BAKE:   17 min.   180° C

5. Chop the rest of the bars for garnish and melt the chocolate.

6. Use the melted chocolate to stick the chopped mars bars on top of the 
cupcakes. Pour the rest of the chocolate over the cupcakes in thin streams.

for an Easter surprise

 NUTELLA BUNNIES

INGREDIENTS:

• 1.5 cups flour
  
• 0.3 cup sugar
• 3 tablespoons cocoa powder
• 1 teaspoon baking soda
• 1 pinch salt
• 1 cup milk
• 1 stick butter (100g, unsalted)
• 1 egg
• 0.5 bar dark chocolate (50g)
• 0.5 cup hazelnuts

• 1.5 cups cream cheese
• 0.5 cup nutella
• 0.7 cup heavy cream
• 3 teaspoons caster sugar
• 1 teaspoon stabilizer for whipped cream

• 0.5 bar dark chocolate
• 48 almond flakes
• 12 teaspoons nutella

INSTRUCTIONS:

1. In one bowl, combine the flour, sugar, cocoa powder, baking soda and salt. Whisk together the melted butter, milk and egg in another separate bowl.

2. Add the liquid ingredients to the dry ones and stir until roughly combined. Fold in half a bar of grated chocolate and chopped hazelnuts.

3. Fill paperliners with the batter.

BAKE:   17 min.   180° C

4. Mix the cream cheese with nutella.  Whip the cream with the caster sugar and stabilizer. Delicately, combine both creams and let the frosting cool.

5. Melt the rest of the chocolate. On baking paper, form ears, noses and whiskers with the chocolate. Use it on half of the almond flakes to build eyes. Let the chocolate cool in the refrigerator.

6. Cover each of the muffins, once cooled, with a tablespoon of nutella and plenty of the nutella cream cheese frosting. Stick in the ears and whiskers and garnish with the chocolate noses and almond eyes and teeth. Let them cool in the refrigerator.

for a snap snack

 DRIED FRUIT MUFFINS WITH SESAME SNAPS

INGREDIETS:

• 1 stick butter (100g, unsalted)
  
• 2 eggs
• 1 cup milk
• 1.5 cup flour
• 0.5 cup rolled oats
• 3 tablespoons sugar
• 1.5 teaspoons baking powder
• 1 pinch salt
• 0.5 cup chopped dried apricots
• 0.5 cup chopped dried plums
• 9 sesame snaps

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 chopped fruit and 7 crushed sesame snaps.

5. Fill paper liners with the batter.

BAKE:   18 min.   180° C

6. Garnish with the rest of the sesame snaps.

for those who loooove strawberries

 ORANGE & STRAWBERRY TARTLETS

INGREDIENTS:

• 2 cups flour
  
• 0.4 cups caster sugar
• 0.5 teaspoons baking powder
• 1 pinch salt
• 2 eggs
• 1 teaspoon lemon juice
• 2 tablespoons orange zest

• 1 cup cream cheese
• 4.5 teaspoons caster sugar
• 1 teaspoon orange zest
• juice of one orange
• 1 teaspoon gelatine
• 0.5kg strawberries

INSTRUCTIONS:

1. Combine the flour, caster sugar, baking powder, 
salt, eggs, lemon juice and orange zest and knead 
the dough thoroughly.

2. Cover forms (ca. 20) with melted butter. Divide the dough into 20 pieces, form small balls and press them against the forms to cover them entirely.

BAKE:   15 min.   180° C

3. Fold 2.5 teaspoons caster sugar and the orange zest into the cream cheese.

4. Heat the orange juice and stir in 2 teaspoons of caster sugar and gelatine.

5. Once the tartlets have cooled, cover them with the cream cheese and garnish with chopped strawberries. Spread the cooled orange 
jelly over the strawberries. 

6. Let the tartlets cool in the refrigerator.

for the real muffin experience

 ORANGE MUFFINS WITH CHOCOLATE & ALMONDS

INGREDIENTS:

• 1 stick butter (100g, unsalted)
  
• 1 egg
• 1.2 cups buttermilk
• 0.5 cup orange juice

• 2 cups flour
• 0.3 cup brown sugar
• 1 teaspoon baking soda
• 0.5 teaspoon baking powder
• 1 teaspoon cinnamon
• 1 pinch salt

• 1 bar dark chocolate (100g)
• 3 tablespoons orange zest
• 0.5 cup almond flakes

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 chopped chocolate, orange zest and most of the almond flakes.

5. Fill paper liners with the batter and garnish with the rest of the almond flakes.

BAKE:   20 min.    180° C

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.

for the hungry

 BIG CHICKEN MUFFINS WITH BRIE AND CRANBERRIES

INGREDIENTS:

(for 6 big muffins)

• 1 chicken breast
  
• 1 teaspoon salt
• 0.5 teaspoon pepper
• 1 teaspoon thyme
• 2 tablespoons olive oil

• 1 stik butter (100g, unsalted)
• 1.7 cups natural yoghurt
• 2 eggs

• 1.7 cups flour
• 0.5 cup rolled oats
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 teaspoon sugar
• 0.5 teaspoon pepper
• 1 teaspoon paprika
• 1 teaspoon thyme

• 0.3 cup dried cranberries
• 150 grams brie 

INSTRUCTIONS:

1. Dice the chicken breast, and rub it with the salt, pepper and thyme. Fry it on the olive oil, 
remove it from the pan, and drain off the escess fat.

2. Melt the butter. In one bowl, combine the dry ingrediets. 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 chicken, cranberries and cheese.

BAKE:   27 min.   180° C

Note: For lunch portions, I used a muffin tray for six big muffins. You can also bake smaller 
muffins, but remember to set the time for 22 minutes.

The muffins can be served warm and cold.

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.

for a tasty autumn evening

 MINI PLUM PIES

fot. Sonia Łomnicka

INGREDIENTS:

• 0.5 kg plums
• 0.5 cup sugar
• 1 teaspoon cinnamon

• 2 cups flour
• 0.5 cup sugar
• 1 stick butter (100g, unsalted)
• 2 eggs
• 2 tablespoons sour cream
• 1 teaspoon baking powder

INSTRUCTIONS:

fot. Sonia Łomnicka

1. Put the plums into a frying pan and cover them with sugar, add cinnamon. Fry them on low heat to get jam. Let it cool. 

2. Combine the flour, butter, sugar, eggs, sour cream and baking powder, and knead the dough thoroughly.

3. Divide the dough into two  – a slightly bigger and smaller part.

4. Roll out the bigger part and cut out circles of a diameter slightly bigger than the one of the muffin trays. Cover the trays with the dough.

5. Fill them with the jam.

6. Roll out the remaining dough and cut out circles of a diameter matching the diameter of the muffin trays. Cover the pies with the dough circles and prick them with a fork.

BAKE:   24 min.   180° C

fot. Sonia Łomnicka

Note: You can use the remaining dough to form little roses for decoration!

for a quick modern solution

 LEMON MICROWAVE MUFFINS

fot. Malwina Wojewódzka

INGREDIENTS:
(for 3 glasses or 4 cups)

• cup flour
• 6 tablespoons sugar
• 1 teaspoon baking powder
• 1 pinch salt
• 1 egg
• 5 tablespoons milk
• 5 tablespoons vegetable oil
• 1 tablespoon lemon zest
• 1 tablespoon lemon juice
• 0.5 cup raspberries
• butter to grease the glasses/cups

INSTRUCTIONS:

fot. Malwina Wojewódzka

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 thoroughly.

3. Grease the glasses or cups with butter and cover them with some flour.

4. Pour the batter into the glasses or cups and stick in a few raspberries.

BAKE:   3,5 min.   800 W

Note: You can use other fruit instead of raspberries or just bake plain muffins.

I used empty nutella glasses. They were perfect for the microwave!

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

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