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

for chocolate monsters

 CHOCOLATE & PEAR CUPCAKES

INGREDIENTS:

• 1.5 sticks butter (150g, unsalted)
  
• 1 bar dark chocolate (100g)
• 2 eggs
• 0.5 cup sugar
• 1 cup flour
• 0.5 teaspoon baking soda
• 1 teaspoon pepper
• 1 pinch salt
• 2 pears

• 1 bar dark chocolate (100g)
• 0.5 bar milk chocolate (50g)
• 0.5 cup heavy cream

INSTRUCTIONS:

1. Melt the butter and chocolate. Let them cool.

2. Beat the eggs with the sugar. Add the butter and chocolate.

3. Combine the sifted flour, baking soda, pepper and salt. Add it to the mixture.

4. Dice the peeled pears. Fold them into the batter. Set a few dices aside for garnish.

5. Fill paper liners 2/3 full with the batter.

BAKE:   17 min.   170° C

6. Melt the chocolate. Gradually, add the heavy cream and stir 
thoroughly. Let it cool in the refrigerator for about half an hour 
(until it thickens).

7. Top the cooled cupcakes with the chocolate using a pastry bag
and garnish them with the remaining pear dices.

for a lot of fibre

 BLACKCURRANT & WHITE CHOCOLATE MUFFINS

INGREDIENTS:

• 1 cup regular flour
• 1 cup wholemeal flour
• 6 tablespoons brown sugar
• 1 teaspoon baking powder
• 1 baking soda
• 1 pinch salt
• 2 eggs
• 1 cup milk
• 0.3 cup vegetable oil
• 1.5 cups blackcurrant
• 1 bar white chocolate (100g)

INSTRUCTIONS:

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

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

3. Fold in the currant and chocolate.

4. Fill muffin trays with the batter.

BAKE:   22 min.   170° C