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 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 a healthy bedtime snack

 ORANGE & CRANBERRY MUFFINS

INGREDIENTS:

• 1 stick butter (100g, unsalted)
• 1 egg
• 0.5 cup milk
• 0.5 cup orange juice
• 2 cups flour
• 4 tablespoons sugar
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 pinch salt
• 2 tablespoons orange zest
• 0.6 cup dried cranberries

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 orange zest and cranberries.

5. Fill paper liners with the batter.

BAKE:   18 min.   180° C

for crumble monsters and cranberry eaters

 ALMOND MUFFINS WITH CRANBERRIES AND CRUMBLE TOPPING

INGREDIENTS:

• 1 cup  flour
• 0.5 cup ground almonds
• 0.5 cup rolled oats
• 3 tablespoons sugar
• 2 teaspoons baking powder
• 1 pinch salt
• 1 egg
• 1 cup buttermilk
• 4 tablespoons vegetable oil
• 1 cup dried cranberries
• 1 bar white chocolate

FOR CRUMBLE TOPPING:

• 0.5 cup ground almonds
• 4 tablespoons flour
• 3 tablespoons sugar
• 2 tablespoons butter

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 cranberries and chopped chocolate.
4. For the rumble topping, combine the almonds with flour, sugar and butter. 
Form crumbles and sprinkle the muffins.

BAKE:   25 min.   170° C

Note: Instead of buttermilk, you can use milk or natural yoghurt.