Oat bran, raspberry, banana and chocolate chip muffins

Interesting combination of flavours, sweet and sour with dark chocolate bits. Additionally packed with bran. Delicious, prefect for breakfast...

The idea comes from this website.

Ingredients for 12 muffins:

• 285g flour
• 25g oat bran
• 1 tsp soda
• 1/4 tsp salt
• 1/2 tsp cinnamon
• 60 ml honey
• 65g brown sugar
• 260g mashed bananas
• 65g natural yogurts
• 1 egg
• 175 ml milk
• 90g chocolate chip
• 230g frozen raspberries

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

In a big bowl mix the flour, bran, soda, salt, cinnamon and set aside.

In a separate bowl stir sugar and honey together until most of lumps are gone. Add mashed bananas, yogurt and egg. Sir them well. 

Pour wet ingredients into w bowl with dry ingredients add the milk and mix them until just combined. At last, but not at least, gently fold in the chocolate chips and raspberries. 

Spoon the batter into paper cases filling them up to top. Bake the muffins for 20 minutes.

Enjoy !

Recipe in Polish

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 !

Almond meal muffins

Those flour free muffins were very delicious. Soft with lovely crunchy crust, sweet and sour thanks to fresh raspberries. Perfect for those allergic to flour. We loved them ! 

The recipe comes from this website. 

Ingredients for 8 muffins:

• 200g ground almonds
• 2 tsp baking powder
• pinch of salt
• 60ml water
• 60ml canola oil
• 100g sugar
• 3 eggs
• 3/4 cup fresh raspberries

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

Place the ground almonds, baking powder, salt and sugar in a big bowl and whisk the together.

In separate jug mix the eggs with oil and water. Pour this mixture into a bowl with dry ingredients.

Gently fold in the raspberries.

Spoon the batter into paper cases, half full. 

Bake for 25 - 30 minutes.

 Enjoy !

Desserts made of jelly

Today I would like to present a few ideas for jelly desserts. Usually I make them in ramekins so when they are ready they look like small cupcakes.

Jelly dessert with yogurt and fruits:

• 3 packets of different flavoured jellies
• frozen raspberries
• 1 pot of fruit yogurt

Prepare 6 ramekins. Put the frozen raspberries on the bottom of each ramekin.

Prepare the red jelly according the method printed on the packet but reduce the amount of water to 300ml. 

Pour the warm jelly mixture into each ramekin only to cover the raspberries. Let the mixture in the ramekins to cool down then place them in fridge to speed up setting process.When this first layer is set prepare the second one.

Again prepare the jelly according the method n the packet but reduce the amount of water to 300ml. Stir in the yogurt and mix until smooth. Cool it down. Then pour the mixture over each raspberry jelly layer. Place in the fridge to set.

Prepare the last jelly again reducing the amount of water. Cool it down and pour on the set layer of yogurt jelly. Remaining jelly pour into deep plate so when it sets can be cut with knife and used to decorate the jelly. 

When jelly is ready you can either eat it straight form the ramekin or transfer it the the plate. To remove jelly from ramekin dip the ramekin in hot water for a few seconds then place it upside down on the plate. Enjoy !

Another idea is to prepare jelly with milk. 

Ingredients for 6 ramekins:

• 2 packets of jelly
• 500ml milk
• 1 packet or leaf of gelatin

Prepare the jelly according the instructions on the packet. Divide the jelly  in the 6 ramekins. Place them in the fridge to set.

Dissolve some sugar and gelatin with warm milk. Pour it over set jelly and place in the fridge again.

Prepare the last jelly and pour it over the set milk. 

When ready transfer to the plate. Dip the ramekin in hot water for a few seconds then place upside down on the plate and  remove the ramekin. You can sprinkle with some sugar if you wish.

Enjoy !

Chocolate raspberry cheesecake brownies

The classic brownie muffins appeared on my blog some time ago. But this time I wanted to test combination of cream cheese, rich chocolate cake and sour raspberries. It was lovely. Muffins were moist, very chocolaty, sweet with beautiful raspberry aroma. The recipe comes form 'Avoca Teat Time' cookbook. 

Ingredients for 12 muffins*:

• 100g chocolate
• 100g butter
• 125gsugar
• 2 eggs
• 55g flour

When double the ingredients you can bake the cake in 22x22x8 cm tin.

Preheat the oven to 180c. Line muffin tin with paper cases. Make sure that your muffin cases are greaseproof and thick as those muffins are slightly greasy.

Melt the chocolate in microwave or on a bowl placed over hot water pot. Set aside to cool down.

Put the butter and sugar into an electric mixer bowl and whisk until pale and fluffy. Gradually add the eggs. When the eggs are well incorporated add the melted chocolate and flour. Beat until smooth.

Spoon the batter into prepared muffin cases. Divide evenly among all muffin cases. Set the muffin tin aside.

Cream cheese layer*:

• 200g cream cheese
• 75g sugar
• 1 egg (I used 1 egg white)
• vanilla
• 60g raspberries (I used 100g of frozen ones)

 *if baking in 22x22x8 cm tin double the ingredients

Put the cream cheese, sugar, egg and vanilla in an electric mixer bowl and whisk until smooth.

Spoon the cream cheese into each muffin case on top of chocolate cake. Sprinkle with the raspberries.

Bake 25 - 30 minuets. Then remove form the oven, leave them in muffin tin for a few minutes then transfer to the plate. Enjoy warm or wait until cooled down. 

 

Raspberry muffins with white chocolate

This is extremely easy to make recipe and the result is delicious.  Very moist, packed with raspberries, sweet with chocolate chips muffins are divine. They are a little bit flat and not golden on the top as I added plenty of fruits to the batter. The recipe comes from this website.

Ingredients for 12-15 muffins:

• 380g flour
• 2 tsp baking powder
• 200g caster sugar
• 1 egg
• 280 ml milk
• 50gmelted butter
• 300g frozen raspberries
• 200g white chocolate

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

Melt the butter and set aside to cool down. Chop the chocolate and set aside. 

Sift the flour add baking powder and sugar into a big bowl and whisk them together.

Break the egg into a small bowl and whisk the egg with fork. Pour in the milk and cooled down butter. Stir all ingredients together then pour the wet mixture into a bowl with dry ingredients. Stir all ingredients together until just combined. At last fold in the raspberries and chocolate chunks.

Spoon the batter into paper cases, 3/4 full. Bake for 20 - 25 minutes. Enjoy !  

Jelly cupcakes

These are not cupcakes this is rather idea how to serve jelly in a funny way. I think it is a great idea for children birthday parties or another way to serve a child some fruits. Anyway there is no baking skill needed to make them only patience is recommended.

Ingredients for 9 cupcakes:

• 1 packet of raspberry jelly
• hot water
• frozen raspberries*
• silicone muffin cases

* there is no need to use exactly the same fruits or jelly flavour

Prepare the jelly according information on a packet adding slightly less water then recommended.

Place the muffin cases on the tray. Put some fruits into muffin cases. Pour over the jelly up to the top of muffin case. Place the tray in the fridge to speed up whole process.

When the jelly is ready pour some hot water into small bowl. Dip each silicone muffin case for a minute into hot water. Then place jelly on a plate. You may serve them with some fresh fruits or whipped cream or both :)

Rasberry mufffins with amaretto cookies

This time I have baked raspberry muffins with amaretto cookies. Although they were very easy to make their baking time was extremely long, it took me 45 minutes to bake those small muffins. The recipe comes form this blog it is cake recipe but I turn it into batch of muffins. Those muffins were very tasty, moisture, soft with lovely raspberry and almond scent.

Ingredients for 12 muffins:

• 175g butter
• 175g icing/ powder sugar + some for dusting
• 3 eggs
• 140g flour
• 1 tsp baking powder
• 85g grated almonds
• 24 amaretto cookies (2 for each muffin)
• 200g raspberries (I had frozen)

Preheat the oven to 160C. Line muffin tin with paper cases.

Put the butter, sugar, eggs, flour, baking powder and almond in electric mixer bowl and beat them together until they create smooth, thick batter. 

Spoon the batter into earlier prepared paper cases. First put about 1 tbsp batter, then add cookies and raspberries.

batter with cookies

and raspberries

Cover them with additional layer of batter, add more raspberries and sprinkle with crushed cookies. Be careful not to overload the paper cases, leave small gap from the edge. On the other hand don't be worry those muffins do not rise much, the only risk is that they might leak on sides a little bit. 

Bake them for 45 minutes. Check with toothpick if baked inside. If you like you may dust them with icing sugar.

before baking

Raspberry muffins

Raspberries smell beautiful. Especially when they are baked. I truly recommend recipe I found on this web site. Muffins were soft, spongy, and the smell ... :)

Ingredients for 12 muffins:

• 70g cream cheese
• 2 tbsp butter
• 175g sugar
• 1 tsp vanilla extract
• 2 egg whites
• 1 egg
• 160g flour
• 1 tsp baking powder
• pinch of baking powder
• pinch of salt
• 50ml buttermilk
• 160g raspberries (I used frozen)
• almond flakes 

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

In one bowl mix together the flour, baking powder, soda and salt. 

Beat with electric mixer the butter and cream cheese until well blended. Add the sugar and vanilla beat until fluffy. Add the egg and egg whites beating continuously. Fold in gently the flour mixture and buttermilk. At last gently fold in raspberries. Spoon the batter evenly into paper cases. Bake for 25 min until a toothpick  inserted in center comes out clean. Cool down on wire racks.