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Morning Glory Muffins - 1 1/2 cups whole wheat flour - 1/2 cup unbleached all-purpose flour - 1/2 cup brown sugar (I use raw cane sugar) - 1 Tablespoon baking powder (aluminium and corn free) - 2 teaspoons baking soda - 2 teaspoons ground cinnamon - 1/2 teaspoon salt - 3/4 cup unsweetend applesauce or butter milk (I use sour milk) - 1/2 cup coconut oil, melted (I use butter) - 1 apple, shredded - 1 tablespoon vanilla extract - 2 cups grated carrot (3-4 carrots) - 1/2 cup raisins or cranberries - 1/2 cup flaked coconut (I use unsweetened) - 1/2 cup walnuts, chopped - Preheat oven to 400 degrees F. Line muffins tins with paper liners - In large bowl whisk together the flours, sugar, baking powder, baking soda, cinnamon, ginger, and salt - In a separate bowl, mix together the applesauce, oil, apple and vanilla extract. - Add the wet ingredients to flour mixture and mix just until incorporated. Do not over mix - Fold in the carrots, raisins, coconut and walnuts. - Divide batter equally between 12 muffin cups - Bake for 20-25 minutes or until a toothpick inserted in the centre comes out clean - Cool muffins in the pan before transferring to wire rack Honey Walnut Banana Muffins - 3/4 cup chopped walnuts - 1 Tablespoon honey - 1/2 teaspoon cinnamon - 1 1/2 cups unbleached all purpose flour - 1 1/2 teaspoons baking powder ( aluminium and corn free) - 1/2 teaspoon salt - 1 stick unsalted butter, at room temperature - 1/3 cup honey - 2/3 cup sugar - 2 large eggs - 1 banana, mashed(overripe) - 1 teaspoon vanilla extract - 1/3 cup milk - Preheat oven to 350 degrees F - Line muffin tin with paper liners - Mix together the walnuts, honey and cinnamon(will be very sticky), set aside - Mix together the flour, baking powder and salt, set aside - With an electric mixer, beat the butter, sugar and honey until fluffy, about 2 minutes. - Scrape down sides if necessary - Add eggs, one at a time and beat until incorporated - Add mashed bananas and vanilla and beat until mixed - Add dry ingredients and milk and mix with a spoon just until incorporated. Do not overmix - Spoon batter evenly between 12 muffin tins - Sprinkle walnut mixture on tops - Bake for 30-35 minutes or until a toothpick inserted comes out clean - Let muffin cool in pan for 10 minutes Healthy Wild Blueberry Muffins - 1 cup unbleached all-purpose flour - 1/2 cup whole wheat flour - 2 teaspoons baking powder (I use aluminum and corn free) - 1/2 teaspoon sea salt - 1/2 cup raw cane sugar - 1/3 peanut oil or melted butter - 1 large egg - buttermilk (see instructions for amount) - 2 teaspoons vanilla extract - 1 cup frozen wild blueberries - Preheat oven to 400 degrees F. - Line jumbo muffin pan with liners( I make my own liners from parchment paper) - In a medium bowl, whisk together the flours, baking powder, salt and sugar. - In a 1 cup measuring cup, add the oil and 1 egg, add enough buttermilk to make 1 cup of liquid - (should be about 1/3 buttermilk), add the vanilla and whisk all the wet ingredients. - Add the liquid to dry ingredients and mix gently just until combined and some streaks of flour can be seen. Do not over mix. Fold in the blueberries. - Add batter evenly into the 6 muffins cups. - Bake muffins on the centre rack for about 30 minutes or until a toothpick inserted comes out clean - Allow muffins to cool completely Wild Blueberry Lemon Muffins - 2 cups unbleached all purpose flour - 2 teaspoons baking powder( aluminium free) - 1/4 teaspoon salt - 2 large eggs - 1/2 butter (softened) - 1/3 cup sugar ( I use raw cane sugar) - grated zest of half a lemon ( don't skip this, it gives the wonderful taste of lemons) - 1 teaspoon vanilla - 3/4 cup thin yogurt or kefir or milk - 1 cup frozen blueberries ( I use frozen wild blueberries) - Preheat oven to 375 degrees F. - Prepare muffin tin with liners. - In a medium bowl, mix together the flour, baking powder and salt. Set aside. - In a large bowl, beat the butter, sugar and lemon zest until fluffy. Beat in the eggs and vanilla and stir in the milk. - Add the flour mixture to the wet ingredients and mix just until combined. Do not over mix. Fold in the frozen blueberries. - Fill muffin cups to the top. - Bake for 20-25 minutes or until golden. Banana Muffins - 1 1/2 cups unbleached all purpose flour - 1 teaspoon cinnamon - 1 teaspoon baking soda - 1 teaspoon baking powder - 1/2 teaspoon salt - 3 large bananas ( very ripe) - 1 teaspoon vanilla extract - 1 large egg - 1/3 cup butter, softened or melted - 1/3 cup sugar (I use raw cane sugar) - In a medium bowl, sift together the flour, cinnamon, baking soda, baking powder and salt. - In a separate bowl add the bananas( whole), vanilla, egg, butter and sugar. Using a potato masher, mash the wet ingredients well. Add dry ingredients to wet and mix just until combined. Do not over mix. Whole Wheat Chocolate Chip Banana Muffins - 3 bananas (very ripe) - 1/2 cup plain yogurt or full fat milk - ¼ cup cane sugar or honey ( if bananas are very ripe then I cut the sugar in half) - 1 teaspoon of vanilla extract - ⅓ cup butter (melted) or coconut oil - 1 egg - 1 1/2 cup whole wheat flour - 2 tablespoons cocoa powder - 1 teaspoon of baking soda - ½ teaspoon of sea salt - ⅓ cup of mini chocolate chips - Preheat oven to 375 degrees F - Line muffin tins with cupcake liners. - In a large bowl, add bananas, vanilla extract, yogurt, butter and egg. Using a potato masher, mash up all ingredients until banana is in very small lumps. - In a separate bowl, add all dry ingredients and mix. - Add dry ingredients to banana mixture. Using a spatula, mix until just combined. Do not over mix. - Fill muffin tins 3/4 full - Bake for 15-17 min
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Chocholate truffle cake u kombinaciji s bijelom čokoladom.Radila sam ih u formi mini tortica,a vi ih možete raditi isto ili kao tortu u okruglom kalupu promjera 22 cm. Biskvit: - 270 g brašna - 2 šalice šećera - 50 g kakaa - 2 žličice sode bikarbone - jedna žličica praška za pecivo - malo soli - 2 velika jaja - 1 jogurt - 1 šalica hladne jake kave - 1/2 šalice ulja - 2 žličice ekstrakta vanilije - 700 g bijele čokolade - 500 ml slatkog vrhnja - kompot od višanja - gustin 30 g. U brašno dodajte suhe sastojke i izmiješajte.Dodajte jaja,jogurt,kavu,ulje i ekstrakt vanilije,sve skupa izmiksajte,izlijte u pleh i pecite na 170 c oko 35 minuta.Pečeni biskvit ohladite.Hladan biskvit imrvite u blenderu. Za ganache vrhnje zagrijati do vrenja,preliti izlomljenu čokoladu .Miješati dok se ne otopi.U ohlađeni biskvit dodaje nekoliko žlica ganache kreme.Izmiješajte da dobijete kompaktnu smijesu. Biskvitnu smjesu utisnuti u kalup za tortu promjera 22 cm. Obruč obložite prozirnom folijom.Staviti u zamrzivač dok napravite umak od višanja.