for the undecided

 BLACK & WHITE MUFFINS WITH CHERRIES

INGREDIENTS:

• 2 cups flour
• 0.5 cup sugar
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 pinch salt
• 1 cup milk
• 2 eggs
• 4 tablespoons vegetable oil
• 2 tablespoons cocoa
• 1 bar white chocolate (100g)
• 1 bar dark chocolate (100g)
• 1 cup cherries (stoned)

INSTRUCTIONS:

1. In one bowl, combine the flour, sugar, baking soda, baking powder and salt. 
In another separate bowl, whisk together the milk, eggs and oil.

2. Add the liquid ingredients to the dry ones and stir until roughly combined.

3. Divide the batter in half. Fold the cocoa and chopped dark chocolate into one 
half and the chopped white chocolate into the other. 

4. Fill paper liners with one tablespoon of white batter.  Place the cherries on top 
and cover it with a tablespoon of dark batter. Use a wooden skewer to swirl the 
batters together.

BAKE:   17 min.   180° C

for those who prefer savoury snacks

 TARTLETS WITH CREAM CHEESE AND SALMON

fot. Sonia Łomnicka

INGREDIENTS:
(for 40 tartlets)

• 4 cups flour
• 3.5 sticks butter (350g, unsalted)
• 4 egg yolks
• 2 teaspoons salt
• 1 teaspoon sugar
• 2 tablespoons yoghurt

• 3 cups cream cheese
• 0.3 cup yoghurt
• 0.3 cup mayonnaise

fot. Sonia Łomnicka

• 2 teaspoons salt
• 1 teaspoon pepper
• 2 teaspoons thyme
• ca. 10 pickles
• 1 bunch parsley
• 2 slices smoked salmon (100g each)

ISNTRUCTIONS:

1. Combine the flour, butter, egg yolks, salt, sugar and yoghurt and knead 
the dough thoroughly. Divide the into two pieces, cover them with plastic 
film and cool in the refrigerator for 1 hour.

2. Cover forms (ca.40) with melted butter. Divide the into 40 pieces , form 
small balls and press them against the forms to cover them entirely.

fot. Sonia Łomnicka

BAKE:   18 min.   190° C

3. Combine the cream cheese with yoghurt, mayonnaise, salt, pepper and 
thyme.

4. Finely dice the pickles and chop half of the parsley. Fold into the cream 
cheese mixture.  Cut the salmon into thin slices.

5. Fill each cooled tartlet with a tablespoon of cream cheese. Garnish them 
with rolled in salmon slices and leaves of parsley.

for chocolate fans

 CHOCOLATE & ALMOND MUFFINS

INGREDIENTS:

• 1 stick butter (100g, unsalted)
• 1 cup milk
• 1 egg
• 1 cup flour
• 1 cup ground almonds
• 0.5 cup sugar
• 2 teaspoons baking powder
• 2  teaspoons vanilla sugar
• 1 pinch salt

• 2 bars dark chocolate (200g)
• 2 tablespoons butter
• 0.5 cup chopped almonds

INSTRUCTIONS:

1. Melt the butter.

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

4. Add the liquid ingredients to the dry ones and stir until roughly combined.

5. Chop one bar of chocolate and fold it into the batter.

6. Fill paper liners with the batter.

BAKE:   22 min.   180° C

7. Melt the second bar of chocolate in a double boiler and 
add the butter.

8. Cover the muffins with chocolate and garnish them with 
almonds.

for those with their heads in coconut clouds

 RAFFAELLO CUPCAKES

INGREDIENTS:

• 3 eggs
• 0.3 cup sugar
• 1.3 cup ground almonds
• 1 bar white chocolate (100g)
• 1 cup heavy cream
• 2 tablespoons vanilla sugar
• 1 tablespoon stabilizer for whipping cream
• 0.6 cup desiccated coconut
• 12 raffaellos

INSTRUCTIONS:

1. Beat the eggs and add sugar.

2. Grate the chocolate. Fold it into the egg-sugar mixture 

with the ground almonds.

3. Fill paper liners with the batter.

BAKE:   15 min.   180° C

4. Whip the heavy cream with the vanilla sugar. 

Fold in the coconut.

5. Garnish the cooled cupcakes with whipped cream 

and raffaellos.

for those who crave for something fresh and fruity

 LEMON-PINEAPPLE CUPCAKES

INGREDIENTS:
(for 18 cupcakes)

• 2 sticks butter (200g, unsalted)
• 0.7 cup caster sugar
• 4 eggs
• 1.3 cup flour
• 0.5 teaspoon baking powder
• 1 lemon zest
• 1 can pineapple
• 2 packs vanilla pudding powder
• 3 tablespoons sugar
• 1 tablespoon gelatine

INSTRUCTIONS:

1. Beat together the butter and sugar. One by one, add the eggs.

2. Combine the sifted flour with baking powder and whisk it with the with butter 
mixture until smooth.

3. Fold in the lemon zest.

4. Fill paper liners with the batter (halfway up).

BAKE:   15 min.   180° C

5. Blend the pineapple until purreed.

6. Pour water into the pineapple syrup to get 500 ml of liquid (2 cups). 
Cook it and add the pudding powder and sugar. Stir it thoroughly.

7. Add the pineapple purree and gelatine (dissolved in minimum amount of hot water 
and cooled) to the pudding mixture.

8. Let it cool for a couple of hours in the refrigerator and pipe it onto the cupcakes.

Note: For the batter ingredients to combine, it is important that they are of room temperature.

Instead of canned pineapple you can use canned peaches.

You can also garnish your cupcakes with other fruit (eg. kiwi and mango, as in the pictures.)

for those who like it simple

 APPLE & ALMOND MUFFINS

INGREDIENTS:

• 1 stick butter (100g, unsalted)
• 2 eggs
• 0.75 cup milk
• 2 cups flour
• 3 tablespoons sugar
• 3 teaspoons cinnamon
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 pinch salt
• 2 apples
• 0.5 cup flaked almonds

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.

3. Fold in the peeled and diced apples and most of the almods.

4. Fill paper liners with the batter and sprinkle it with the rest of the almonds.

BAKE:   22 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.