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

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

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 :)

Banana muffins with sunflower seeds

These are easy to make, tasty breakfast muffins. Recipe comes from this web site.

Ingredients for 12 muffins:

• 120g wholegrain flour
• 120g plain flour
• 2 tsp baking powder
• 100g brown sugar
• handful sunflower seeds + some to sprinkle
• handful raisins
• 100 ml sunflower oil
• 3 ripe bananas
• 2 eggs
• 2 tbsp milk

Preheat the oven to 200C. Line muffin tin with paper cases. This time I used free standing paper muffin cases.

Sift the flours, sugar, baking powder, sunflower seeds and raisins into big bowl and mix them together. Mash the bananas. Whisk the eggs in separate bowl, add the oil  and milk. Pour wet ingredients and bananas into dry ingredients. Combine all ingredients together. Spoon the batter into muffin cases, sprinkle each muffin with sunflower seeds. Bake for 25 min. Cool down on wire rack. Enjoy :)

 

Seed muffins

It was lazy Saturday morning. I was wondering what to prepare for breakfast when I found interesting recipe for seed muffins on this web site. As I had all ingredients at home I decided to bake them immediately. I would not be myself  if I did not change this recipe a little. I partly swapped plain flour with wholegrain one, and added more seeds on the top. Those muffins turn out to be a little dry, so I would recommend to slice them and spread with butter and eat with some vegetables. I believe that seed lovers would fully enjoy them.   

Ingredients for 7 muffins:

• 2 tbsp sesame seeds
• 2 tbsp sunflower seeds
• 25g pumpkin seeds
• 80g wholegrain flour
• 100g plain flour
• 1 tsp baking powder
• pinch of salt
• 30g grated cheese (I used mix of mozzarella and cheddar cheese)
• 1 egg
• 125ml milk
• 60g melted butter
• 1 tbsp sesame and sunflower seeds to sprinkle on the top

All seeds place on frying pan and roast them as long as sesame seeds tour out brownish and set aside to cool down.

Preheat the oven to 210C. Grease muffin tin.

Sift the flours, baking powder, salt and cheese into big bowl and whisk them together.

Break the egg into separate bowl and whisk it with fork, pour milk into the egg and whisk together. Melt the butter. When the butter cools down pour it into dry ingredients mixture along with milk mixture. Combine all ingredients. Spoon the batter into muffin tin. Sprinkle with seeds. Bake for 20 min. Check with toothpick if batter is baked in the middle. Cool down on wire rack. Enjoy :)