While I generally love all summer berries, redcurrant are one of my special favourites. They are not as sweet as strawberries or raspberries, and have an amazing sourly, fresh flavour which works great in all kinds of sweet and savoury dishes. They also keep longer in the fridge, so if you buy a big batch of them at your local market, you won’t have to eat nothing but redcurrant dishes for the next few days. And if you want to use the last ones up quickly – go make delicious muffins with them!
Since I usually eat porridge or muesli for breakfast and often add some fresh fruit to it as well, I decided to make redcurrant oatmeal muffins that are sweet enough to work as a desert, but at the same time work as a – relatively – healthy breakfast. I therefore replaced eggs and part of the vegetable fat with apple sauce, which also made it possible for me to significantly reduce the amount of sugar I used in this recipe: Each muffin contains just about one teaspoon of added sugar! Compared to many store-bought breakfast cereals, this is practically diet food. So go ahead and make all your friends jealous of your delicious to-go breakfast with these tasty redcurrant oatmeal muffins! Continue reading
I didn’t really plan to be posting another “sweet” recipe so soon, but then my fellow PhD-students and me had a day-long meeting where we presented our projects to each other and our professor (because why suffer alone when you can also suffer in a group), and I figured that we might need a little sugar rush in between to get us trough the day. While going through my pantry to search for inspiration, I found a jar of cherries and a packet of marzipan – and what is a better combination than chocolate, cherries and marzipan? I also used almond milk to enhance the marzipan flavour, but you can use whatever (plant) milk you have in your pantry. These muffins turned out perfectly moist and fluffy, with a strong though not overpowering dark chocolate flavour that works perfectly with the sweet cherry and marzipan flavours. Truly delicious – and a perfect sweet and energizing snack!
I decided to use the marzipan as a filling instead of mixing it with the batter, though you could also chop the marzipan into much smaller pieces and just stir it in with the cherries – whatever you prefer! Since I was a little worried (as it turned out, completely unnecessary) that the marzipan filling might sink to the bottom of the muffins while in the oven, I didn’t shape the marzipan into balls but into coins, which is why you see a flat line of marzipan if you cut the muffin in half. For the more adventurous of you (or the more crafty ones), you could also make little hearts or other shapes from the marzipan. Continue reading
I used to be one of the biggest night owls you can imagine, and while this has remarkably changed in the past years, I’m still not quite the early bird that I would like to be. Though I did discover that I am easily bribed in getting up early – either with the promise of a nice morning run or, even better, with food! Glorious food! And preferably something hassle-free that you only need to take from a tin before you dive right in. Just like these breakfast muffins – loaded with good stuff like carrots, apples, flax seed and wholemeal flour, sweet but not to sweet, and absolutely delicious!
The best part is, these muffins freeze really well, so you can make a batch of them on the weekend and then enjoy them throughout the next week(s)! If you take them from the freezer the night before and place them in your fridge, they will defrost completely until the next morning without drying out. Do you need any more reasons to give these a try? See how easily they are made: Continue reading
Yes, we’re not even close to Halloween, but I saw the first pumpkins in the store this week and I just couldn’t resist… Since any hearty pumpkin dish screamed way to much ‘summer’s gone!’ for my taste, I raided my pantry for any inspirational ingredients for something sweet, and this is the result! Pumpkin and dark chocolate always make a great combination, and the ground and flaked almonds add just a hint of marzipan flavour to it. To jazz things up a little bit, I also added some cinnamon, ginger and nutmeg to the batter. The muffins came out absolutely delicious, with just the right blend of chocolate and pumpkin flavour. Admittedly, this is not a low calorie treat, though I did try to make them a little more ‘healthy’ by using mostly wholemeal flour. If you don’t trust your self control to not eat them all in one go (they are tasty enough for this), they also freeze really well, so just put them in a freezer bag and have a nice, delicious snack for you ready at anytime! Continue reading
Do you know food combinations that sound a bit random at first but then prove to be absolutely delicious? Poppy seeds, bananas and lemon is certainly on of them! I accidently stumbled upon this when instead of coconut flakes, I once topped my breakfast of banana slices with lemon soy joghurt with poppy seeds (daydreaming anyone?). Which proved to be an amazing combination! I first wanted to combine these flavours in a banana bread recipe, but the dense texture of banana bread didn’t really go as well with the flavours. So, I tried to make the dough “fluffier” by adding joghurt and using margarine instead of vegetable oil (which for an unknown reason always helps in creating a fluffy texture). The result isn’t really a banana bread anymore, so I decided to bake this in a muffin dish. This way, I ended up with perfect muffins that where crisp on the outside, but soft and light on the inside – simply delicious! Make sure to always beat the batter to a fluffy texture before adding the next ingredients, and add the flour last to keep the muffins from getting to dense. Continue reading
I just love taking salad as a quick lunch to uni – it’s easy to prepare in the morning, you can have a different flavour every day by using different vegetables or fruits to spice things up, and it’s an easy way to make sure you eat enough of your greens. The only thing that gets boring is to eat the same bland sandwich as a side. These cornbread muffins are perfect to jazz up your lunch – they taste a little sweet, have a great nutty flavour and the sage adds a very nice zip to it. They also freeze very well, just pop a couple of them in your lunchbox in the morning and they will defrost easily till lunchtime. Continue reading
I did not have that much time for posting on The Uni Cookbook the last weeks since with the end of the winter term a lot of deadlines kept me away from the cooker. Nevertheless, for the last day of term I decided to surprise my coursemates with some special “space” muffins – legal ones of course.
You need (for 20 muffins):
- 100g butter
- 100g joghurt
- 220g sugar
- 3 eggs
- 200ml milk
- 500g wheat flour
- 4 tablespoons of baking powder
- 1 tablespoon of vanilla essence
- 1-2 tablespoons of instant coffee
- 100g icing sugar
- 1-2 teaspoons of blue food colour
- 2-3 tablespoons of water
- white chocolate stars or sugar pearls
Mix the eggs, sugar, butter and joghurt and stir until creamy. Now add the milk, sift the flour and baking powder into the bowl with the dough and stir it well. Devide the dough in two halves and mix one part with the vanilla essence and the other with the coffee.
Now place a a paper muffin case in every hole of your muffin tray and start heating the oven. (If you don’t have paper muffin cases, you can also grease the muffin tray with a little butter.) In each muffin hole, fill in one tablespoon of coffee respectively vanilla dough. Mix the dough a little to get a nice dark-and-light pattern (but not so much that you don’t see a difference any more!). Put the tray in the oven and bake the muffins for 20-25 minutes at 180°C.
Mike and Debbie enjoying their space muffins
When the muffins are done, take the muffins gently out of the tray and let them cool down. For the icing, simply mix the icing sugar with the food colour and the water (add more if the icing is not creamy enough) and brush the muffins with the blue “space”. Sprinkle some chocolate stars or sugar pearls on top. Wait until the icing has dried, and then: enjoy!