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.

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 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 the hungry

 CHEESE, HAM & MAIZE MUFFINS

INGREDIENTS:
(for 15 muffins)

• 1 stick of butter (100g, unsalted)
• 2 jeggs
• 1.5 cups of natural yoghurt

• 1 cup regular flour
• 1 cup wholemeal flour
• 2 teaspoons baking powder
• 2 teaspoons salt
• 1 teaspoon sugar 
• 0.5 teaspoon pepper
• 2 teaspoons basil
• 2 teaspoons thyme

• 1 cup diced cheese (ca. 150 g)

• 1 cup diced ham (ca. 150 g)

• 1 cup maize

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 cheese, ham and maize.

5. Fill paper liners with the batter.

 BAKE:   18 min.   180° C