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.