Kitchen sink muffins

There is good few variations about kitchen sink muffins. This time I have tested Anna Olson recipe. They were delicious I truly recommend them.

Ingredients for 12 -14 muffins:

• 150g sugar
• 125 ml oil
• 2 eggs
• 165g grated apple
• 100g grated carrot
• 100g chopped pineapple
• 2 tsp lemon zest
• 2 tbsp lemon juice
• 160g wholemeal flour (I used spelt flour)
• 60g porridge oats + some to sprinkle
• 2 and 1/4 tsp baking powder
• 1 tsp cinnamon
• 1/4 tsp salt
• 70g raisins
• 65g sunflower seeds
• 40g dessicated coconut

Preheat the oven to 190C. Line muffin tin with paper cases.

The flour, baking powder, cinnamon, salt, raisins, sunflower seeds and coconut place in  a bowl, mix well and set aside. 

In a separate bowl mix the sugar, eggs and oil. Stir well. Grate the apple, carrot and add them into the wet ingredients mixture. Then chop the pineapple and stir into the mixture. Then add freshly gated lemon zest (only yellow part) and juice. mix all ingredients. 

Add dry ingredients to the wet ones and mix until just combined. Spoon the batter into paper cases about 3/4 full. Sprinkle with porridge oats. 

Bake for  about 30 minutes.

  Enjoy !

Recipe in Polish

Ginger muffins with plums whole spelt flour and oats

This is very aromatic autumn recipe. The cake is spicy, moist and deliciously sweet wit sour bits of plums. The recipe comes from BBC GoodFood wall calendar. 

Ingredients for 12 muffins:

• 140g butter or margarine
• 100g brown sugar
• 100g golden syrup or honey
• 6 plums (about 250g)
• 140g whole spelt flour
• 1 tsp baking powder
• 1/4 tsp salt
• 1 tbsp ginger
• 1 tbsp crystallised ginger
• 85g oats
• 2 eggs

Line muffin tin with paper cases. Preheat the oven to 180C.

Put the butter, sugar and golden syrup into a sauce pan and heat it up until all ingredients melt together.

In a meantime chop the crystallised ginger and set aside.

Cut the plums into quarters. Set aside. 

When all ingredients are melted add the flour, baking powder, salt,, ginger, chopped ginger, oats and eggs. Stir all ingredients together until well combined. Spoon the batter into paper cases up to 3/4 full. Set aside about 2 tablespoons of batter.

On top of each muffin place chunks if plums.

Ingredients for the crumble:

• 25g flour
• 25g oats
• 2 tsp chopped ginger

 The flour, oats and ginger place in a small bowl add the remaining batter and stir well. Sprinkle over each muffin top. Mine crumble was too dry :(

 Bake in preheated oven for 20 minutes.

Recipe n Polish

 

Apple muffins with Karmi beer

Karmi beer is an non alcoholic caramel beer, dark sweet rich in flavour. This time instead of drinking it I used it to bake muffins.  Have to say it was good experiment. Moist, dark, sweet muffins wit chunks of apples had an interesting taste.

Ingredients for 12 muffins:

• 3 medium size apples
• 20g butter
• 1 stick or 1 tsp cinnamon
•  3 tbsp sugar
• 3 tbsp oats
• 1 cup of plain flour
• 1 cup of wholegrain flour
• 1 tsp baking powder
• 1/2  tsp soda
• 2 eggs
• 10 ml canola oil
• 400 ml Karmi beer

Slice the apples. Heat up the frying pan. Add the butter, sugar, cinnamon. Then add the apples and stir from time to time. When apples soften add the oats. Set aside to pan and let the ingredients to cool down.

Preheat the oven to 200C. Line muffin tin with paper cases. 

In one bowl whisk together the flours, baking powder and soda. In separate bowl whisk the eggs with oil. Pour the wet ingredients into a dry ones add the Karmi beer and stir until just combined. The fold in the cooked apples (remove cinnamon stick).

Spoon the batter into paper cases, sprinkle with sugar and oats. 

Bake in preheated oven for 20 minutes. 

 Enjoy!

Recipe in Polish

  

Apple crumble

 This is the easiest home made dessert. Just bake together the stewed apples with some crumble on top, serve with cream, creme fraiche and you have beautiful treat. I made mine in individual ramekins as I think it looks pretty but you can easily bake it in big heat proof dish. 

Preheat the oven to 200C. Prepare 4 ramekins.

Ingredients for 4 portions of apple crumble. 

Fruits:

• 25g butter
• 450g cooking apples
• 1 tsp cinnamon
• 2 tbsp brown sugar
• 50g frozen blueberries ( optional)

Peel off, core and chop apples. Heat up the butter on frying pan. When is melted and hot add the apples, cinnamon and sugar. Stir well while cooking. Stop when apples become soft. Remove pan from the heat. If you would like to add blueberries stir them in now. 

Crumble:

• 50g porridge oats
• 40g butter
• 50g flour
• 30g brown sugar + some to sprinkle

Place all ingredients in a bowl and mix them with your fingers until resemble bread crumbs. Set aside.

 

Divide the fruits among all ramekins, then cover with crumble, sprinkle with small amount of sugar on top this will give crumble the extra crunch. If you want to serve the crumble immediately put the ramekins into an oven for 25 - 30 minutes. For later just keep in the fridge.

Serve warm apple crumble with some ice cream, cream or creme fraiche.

 Enjoy!

Recipe in Polish

Healthy seeds muffins

There were bags of rye, barley flakes, some sunflower seeds, linseed ... in my cupboard. I had no idea what to do with them until I came across this website.   I have baked those muffins immediately. They were rich, dense and chewy. Ideal for busy day breakfast. And of course following  the advice of the author of this recipe I used what was in my cupboard so my recipe is slightly different then the original one. 

I would recommend them to everybody.

  Ingredients for 10 -12 muffins:

• 80g porridge oats
• 100g rye flakes
• about 280 ml hot milk
• 100g barley flakes
• 35g oat flakes
• 2 tbsp sunflower seeds
• 1 tbsp linseed
• 1 tbsp sesame seeds
• 20g almonds chunks
• 2 tbsp sugar
• 2 eggs
• 3 tbsp honey
• pinch of salt

 Place the 80g of porridge oats and rye flakes in a bowl and pour in the hot milk. Set aside to soak.

In a big bowl place the barley flakes, oat flakes, sunflower seeds, linseed, sesame seeds, almond chunks, sugar, salt and mix them together.

Preheat the oven to 180C. Line muffin tin with paper cases.

Into a bowl with dry ingredients add the soaked flakes, the eggs and honey and stir them together. 

Spoon this thick batter into paper cases up to the top. Bake in preheated oven for 20 - 30 minutes. When baked transfer to the wire rack and leave them to cool down slightly. I prefer them warm but cold are fine too.

Enjoy !

Recipe in Polish

Oatmeal muffins with apple, banana, cranberries, cashews and pinch of cinnamon

This is perfect meal to go. If you like a warm, dense, rich in goodness porridge for a breakfast and you don't have a time to prepare one for yourself this is perfect solution. Those muffins are dense, chewy, moist .... just delicious. Oatmeal muffins are made with wholegrain flour and porridge oats packed with fruits, nuts .. everything your body need in the morning The recipe comes from Eat Good 4 Life.  

Ingredients for 12 - 14 muffins:

• 2 ripe bananas
• 1 egg
• 60 ml canola oil
• 75 ml milk
• 165g sugar
• 2 apples
• 130g wholegrain flour
• 170g oats
• 3 tsp baking powder
• 45g cashews (used those one instead of walnuts)
• 45g dried cranberries
• pinch of cinnamon

Preheat the oven to 200C. Line muffin tin with paper cases.

Peel  the apples remove cores. Cut the apples into a small chunks and set aside. Chop the nuts into smaller chunks and set aside.

Place peeled  bananas in a bowl and mash them. Add the egg, canola oil, milk and mix them together.

In separate bowl put sugar, flour, oats, baking powder, cinnamon and mix them. Pour in the mixture of wet ingredients and stir until just combined. Then fold in the apples, nuts and cranberries. 

Spoon the batter into prepared earlier muffin tin paper cups about 3/4 full. Bake them in preheated oven 25 - 30 minutes until skewer inserted in the middle comes out clean.   

For recipe in Polish please have a look here.

Enjoy !

Pumpkin pecan muffins

Pumpkin again ! Today's recipe comes from Jan Siegrist  'Muffin sampler'. Those muffins are spongy, spicy, crunchy thanks to nut content with very nice nutty, sweet topping. 

Ingredients for 18 muffins:

• 320g flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp cinnamon
• 1/2 tsp allspice
• 30g chopped pecans
• 2 eggs
• 1 tsp vanilla extract
• 285g pumpkin pure
• 70g canola oil
• 70g milk
• 40g dark Muscovado sugar

Topping:

• 3 tbsp oats
• 2 tbsp flour
• 2 tbsp dark Muscovado sugar
• 3 tbsp chopped pecans
• 1 tsp cinnamon
• 3 tbsp butter

 Place all dry topping ingredients in a bowl and  stir them well. Then cut in the butter and mix with you fingers until crumbly. Set aside.

Preheat the oven to 200C. Line  muffin tin with paper cases.

In a  big bowl combine the flour, baking powder, baking soda, cinnamon, allspice and nuts. 

In a separate bowl mix the eggs, vanilla, pumpkin, oil, milk, sugar.  Pour the mixture into dry ingredients. Stir until just moist. 

Fill the muffin cases about 2/3 full with the batter. Sprinkle the topping over the batter in each cup.

Bake in preheated oven for 20 - 25 minutes. Cool on wire rack. 

  Enjoy !

Oat, date and honey muffins

At first I thought it might be too sweet. Dates and honey together ? But when I gave it a try I was really happy with the final result. Fresh from the oven muffins were fluffy with crunchy crust, not too sweet. Next day they were more dense and moist but still very tasty. I hope you will enjoy them too. The recipe comes from this website.  

Ingredients for 12 - 14 muffins:

• 225g flour
• 1 tsp baking powder
• 1/2 tsp soda
• 110g porridge oats + 2 tbsp to sprinkle the muffins
• 75g sugar
• 140g dried dates
• 125 ml canola oil
• 1 egg
• 125 ml low fat milk
• 90g honey

Chop the dates into small chunks. 

Preheat the oven to 180C. Line muffin tins with paper cases. 

Sift the flour, baking powder and soda into a  big bowl. Next add the oats, dates and sugar and mix them well. Set aside.

In separate jug whisk the egg, add the milk, oil and honey. Mix all ingredients together. Pour the mixture into a bowl with dry ones. Mix until just combined.

Spoon the batter into paper cases, up to 3/4 full. Sprinkle with oats. Bake for 15 - 18 minutes in preheated oven. When well risen and golden on top, remove from the oven. Transfer to the wire rack and cool them down.

Enjoy !

Plum, oat and almond muffins

Dense, moist, sweet muffins with plum and almond chunks. The recipe comes form this website.

Ingredients for 10 - 12 muffins:

• 350g stoned plums ( I had frozen and thawed them before baking)
• 1 egg
• 115g melted butter
• 150 ml milk
• 1/2 tsp almond extract
• 115g flour
• 1 tsp baking powder
• pinch of salt
• 100g cane sugar
• 85g rolled oats
• 25g almond flakes
• lemon zest

Topping:

• 2 tbsp rolled oats
• 1 tbsp sugar
• 2 tbsp almond flakes

Wash the plums. Remove stones. 6 plums cut into 24 wedges the rest of them cut into chunks. Set aside.

Preheat the oven to 200C. Line muffin tin with paper cases.

Melt the butter and set aside to cool down.

Whisk the egg, add the milk, butter and almond extract. Mix all ingredients well.

Into a big bowl place the flour, baking powder, salt, sugar and stir them well. Then add the oats, almond flakes and mix again. At last add chopped plums and freshly grated lemon zest. Combine all the ingredients.

Then pour in the wet ingredients. Combine all ingredients until just moist. 

Spoon the batter into paper cases 3/4 full. Sprinkle with rolled oats, place 2 - 3 plum wedges on top of the each muffin, then sprinkle with sugar and almond flakes.

Bake 20 - 25 minutes until well risen and golden on the top.

Enjoy !

Oatmeal muffins with raspberries

Easy to make. Dense, a little bit dry, sweet muffins with sour bits of fresh raspberries. 

The recipe comes form this website. 

Ingredients for 8 muffins:

• 180g flour
• 1 tsp baking powder
• 80g rolled oats + 1 tbsp to sprinkle
• 80g brown sugar
• 80 ml canola oil
• 80 ml milk
• 2 eggs
• 100g fresh raspberries

Preheat the oven to 180C. Line muffin tin with paper cases.

 Place the flour, baking powder, oats, sugar in  a big bowl and mix them together. Gently fold in the fresh raspberries.

In separate jug whisk the eggs and stir in the milk and oil.

Pour this mixture into the dry ingredients. Mix all ingredients until just moist.

 

Spoon the batter into paper cases. Fill them up to 3/4 of their height. Sprinkle with rolled oats.

Bake the muffins 30 - 35 minutes.

Enjoy !

Very healthy muffins

This recipe comes from Muffin Tin Mania blog . When I saw those muffins I had to make them. As soon as I gathered all ingredients I started. Those muffins were extremely easy to prepare. They don't need to be bake. And the are very tasty. Crunch, chewy, sweet and full of goodness. We really enjoyed them. I think they are perfect snack.

Ingredients for 10 - 12 muffins:

• 100g rolled oats
• 50g rye flakes
• 150g chopped, pitted dates (I used half figs half dates)
• 60g shelled pistachios
• 40g sunflower seeds
• 50g raisins
• 60g cashew nuts ( I used salted)
• 30g cocoa nibs
• 2 tbsp sesame seeds
• 2 tbsp ground flaxseed (skipped)
• 250 ml brown rice syrup
• 60 ml almond butter

Place all dry ingredients into a food processor and process until slightly pulverised and mixed. Then add the brown syrup and almond butter and mix again until all ingredients clump together. 

Spoon the mixture into silicone muffin moulds. And press the with the back of the spoon. If the seeds stick to the spoon cover the spoon with thin layer of brown rice syrup. Try to smooth the surface.

Chill the muffins in the fridge for at least 30 minutes.

Then remove form moulds and wrap into parchment. 

 Store the muffins in the fridge.

 Enjoy !

Seeds muffins

Those muffins are made of seeds only. Their main ingredient, which actually holds everything together, is the psyllium husk powder. Those seeds are very good to your health their help with weight lose, help to maintain the proper level of cholesterol... to read more about them look here. 

The idea to make them came to me when I baked the the life - changing loaf of bread. Although it is said that this bread may be eaten either  with sweet or savoury topping the coconut fragrance make me to think about coconut seed muffins. 

Ingredients for 12 mini + 2 regular size muffins:

• 60g sunflower seeds
• 60g desiccated coconut
• 70g rolled oats
• 2 tbsp psyllium husk powder
• 1/2 tsp salt
• 4 tbsp sugar
• 2 tbsp coconut oil
• 200ml water

Preparing those muffins is extremely easy.

Prepare the mini muffin tin. If the muffin tin holes are not coated with non stick layer then the holes need to be slightly greased. Set aside.

Place the sunflower seeds, coconut, oats, psyllium seed powder, salt, sugar into a big bowl and stir them well. Melt the coconut oil and stir it into the seed mixture. Then stir in the water. Spoon the mixture into prepared earlier muffin tin pressing the seeds into each hole tightly. 

Set aside the muffin tin overnight or for at least 2 hours. This time is needed for psyllium husk the expand and form a gelatin - like mass which will hold all the seeds into shape.

Preheat the oven to 175C. Insert the muffin tin into preheated oven for 10 - 15 minutes and bake until golden. Then remove from oven shake out the muffins onto flat baking tray and bake them for another 15 minutes.

Enjoy :)