http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

These spekulatius-spiced pumpkin muffins are moist and fresh in an airtight container for a few days, and freeze fairly well. They are the perfect treat for an autumn afternoon. If you don’t have spekulatius spice, use pumpkin pie spice or just cinnamon instead.

1. Preheat the oven 190C/375F. Line 12-14 muffin cups with paper liners. Sift ground whole grain spelt flour, refined spelt flour, sugar, baking soda and salt together in a mixing bowl.
2. In another bowl, whisk together the roasted pumpkin puree, spekulatius spices, coconut oil, and coconut milk until well combined.
3. Add the flour mixture into the pumpkin mixture and mix until just incorporated. Do not overmix or muffins will be tough. Fold in chopped candied ginger and 100 grams of salted peanuts.
4. Divide the batter into prepared muffin cups. Sprinkle the tops with some peanuts. Bake on the upper oven rack for 25 to 30 minutes until nicely golden brown. Drizzle with caramel sauce if desired, and serve warm.

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

Healthy homemade millet granola gives a crunchy topping and nutritional boost to these tasty spelt muffins. The plums and yogurt help keep them moist longer and they freeze well. Enjoy these muffins for breakfast or anytime you feel like a snack.

1. Whisk wholegrain spelt flour, refined spelt flour, raw sugar, salt and baking powder together in a mixing bowl.
2. In another bowl, mix walnut oil, plain yogurt, and egg until combined. Add the liquid mixture to the flour mixture, stirring until barely combined.
3. Fold in 120 grams of granola and diced plums. Divide the batter into a 12-cup muffin pan and top with the rest of granola. Bake for about 20 minutes until the tops are nicely golden brown and crunchy.

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

They are simple to make, and they are moist, tender and packed with flavours. If you plan to use frozen berries, don't thaw them as it will stain the batter purple, and you may have to bake the muffins slightly longer than the stated time.

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

• 300 g Blackberries
• 100 g Hazelnuts, chopped
• 250 g All-purpose flour
• 3 tsp Baking powder
• 1/4 tsp Salt
• 2 Eggs
• 200 ml Buttermilk
• 150 g Brown sugar
• 130 g Butter, melted
• 50 ml Baileys
• 1/2 tbsp Vanilla sugar

1. Preheat the oven to 200C/400F. Prepare 15-17 muffin cups with paper liners. Place a small skillet over medium heat, add the chopped hazelnuts and toast until golden, stirring occassionally. Remove and cool.
2. Whisk together the 60 grams of roasted chopped hazelnuts, flour, baking powder, and salt in a large bowl. In a separate bowl, whisk together eggs, buttermilk, brown sugar, butter and Baileys. Add the wet mixture to the dry mixture and mix together with a few light strokes, just until the dry ingredients are moistened. Gently fold in the fresh blackberries.
3. Mix the rest of roasted chopped hazelnuts and vanilla sugar in a small bowl. Divide the batter evenly among the muffin cups. Sprinkle the vanilla mixture on the top of each muffin. Bake until a toothpick inserted into the middle of 1 or 2 of the muffins comes out clean, 20 to 25 minutes. Let cool for 5 minutes before removing from the pan.

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

I am sending this to Buttery Throwdown!- Blog Event and Giveaway hosted in Fun and Food Cafe.

These easy cheesy olive muffins really make a chic and delish appetizer for your holiday dinner parties. They are mainly prepared with flour, milk, eggs, cheeses (Parmesan and fresh goat cheese), green and black olives, and fresh herbs. I have them served with some mixed salad greens, but you can enjoy them just without. A glass of Loire white, like Sancerre, or sauvignon blanc-based white is highly recommended. If you really don't like the common cat-pee smell from sauvignon blanc, then a refreshing riesling would be just as lovely and harmonious.
Recipe adapted from Kabeleins Olivenkuchen mit Ziegenfrischkäse und Salat
I wish you all a Happy and Prosperous New Year!

• 100 g All purpose flour
• 1 tsp Baking powder
• 100 ml Milk
• 80 ml Olive oil
• 2 Eggs
• 60 g Green olives
• 60 g Black olives
• 50 g Fresh grated Parmesan
• 2 tbsp Fresh curly parsley, chopped
• 2 tbsp Fresh rosemary, chopped
• Salt and freshly ground black pepper
• 10 round Fresh goat cheese, 20 grams each
• Some mixed salad to serve

1. Preheat the oven to 180C/350F. Line 10 wells of a muffin pan with paper liners. Whisk together the flour and baking powder in a mixing bowl. Add in milk, olive oil and egg yolks and beat until smooth. Now add in olives, Parmesan, and chopped herbs. Season the mixture with salt and black pepper.
2. Beat the egg whites until stiff. Fold the egg white into the batter until combined. Fill the prepared muffin pan 3/4 full with batter. Top each with one fresh goat cheese round and drizzle with a little of olive oil.
3. Bake at the upper rack of the oven for about 12 minutes or until lightly golden brown. Serve the muffins on a bed of mixed salad.

These blueberry ice cream banana muffins with the cinnamon streusel topping are really a wonderful way to start the day.

1. Line a 12-cup tray with paper liners. Preheat the oven to 190C/375F. To prepare the topping, combine the brown sugar, pastry flour, cinnamon powder and chopped almond in a bowl. Cut in butter until it resembles the coarse cornmeal. Set aside.
   
2. To prepare the batter, sift together the flours, baking powder, baking soda, and salt in a mixing bowl. In another bowl, beat the bananas, blueberry ice cream, sugar, egg, and oil until blended. Add the liquid mixture to the dry ingredients. Mix until the dry mixture is moistened.
   
3. Divide the batter into the 12 paper liners and top each with some streusel mixture. Bake for 20 minutes until golden. Remove from oven and place on a wire rack to cool briefly before removing from the pan.

Blueberry Banana Streusel Muffins

Glutinous rice, also called sticky rice, or mochi rice, is a type of short-grained Asian rice that is especially sticky when cooked. Glutinous rice does not contain dietary gluten and thus should be safe for gluten-free diets. It is called glutinous in the sense of being glue-like or sticky and not in the sense of containing gluten.
Glutinous rice can be used either milled or unmilled (that is, with the bran removed or not removed). Milled rice is white in colour, whereas the bran can give unmilled glutinous rice a purple or black colour. Both black and white glutinous rice can be cooked as grains or ground into flour and cooked as a paste.

1. Stir together the evaporated milk, egg, oil and sugar in a mixing bowl. Sift in glutinous rice flour and baking powder and blend thoroughly.
2. Divide half of the rice batter into 8-10 paper muffin liners, spoon in some poppy fix and add in a few of raisins. Finally cover with the rest of rice batter. Sprinkle with some poppy seeds.
3. Bake in a preheated 190C/375F oven for about 30 minutes. Take out the muffins and brush the tops with a thin layer of oil. Return to the oven and continue to bake for another 10 minutes.

Desiccated coconut is coconut meat which has been shredded and then dried to remove as much moisture as possible. If desiccated coconut is not available, regular dried coconut can be used as a replacement. Tropical pineapple and coconut are combined for a truly tropical indulgence.

1. Preheat oven to 200C/400F. Sift flour then add baking powder, salt, sugar, and coconut and mix through.
   
   
2. Beat eggs and vanilla extract well then add oil, milk and pineapple and stir well. Add dry mixture to wet ingredients and combine quickly. Take care not to over-mix.
3. Divide the batter into 12 greased or lined muffin cups, about 3/4 full. Sprinkle the top of the muffins with coconut flakes and brown sugar. Bake for about 25 minutes.

Nori, the Japanese name for various edible seaweed species, is commonly used as a wrap for sushi and onigiri. It is also a common garnish or flavoring in noodle preparations and soups. Nori is a source of iron, calcium, vitamin A, B, C1, iodine, protein fiber, and carotene.

1. Soak the seaweed, drain and set aside. Sift together the cake flour, baking powder and baking soda.
   
2. Whisk the eggs, sugar, salt, and honey together. Add the flour mixture to the egg mixture. Mix until just combined.
   
3. Add in melted shortening and seaweed to become the cake batter.
   
4. Spoon the batter to the greased muffin cups or mini loaf pans, 80% full and bake at 175C/350F for 20-25 minutes.

If you use fresh spinach, poach them in lightly salted water for 2-3 minutes. Chop them finely before using.

1. Beat eggs and sugar until light and doubled in volume. Add in spinach puree and olive oil. Mix well.
   
2. Sift the flour, starch baking powder and baking soda into the liquid mixture. Finally add in 100 grams of corn kernels and mix.
   
3. Scoop the batter evenly into 11-12 muffin cups, then sprinkle each on the top a few corn kernels. Bake in a preheated 175C/350F oven for about 18-20 minutes.

I am sending this to "Creative Coffee Recipes", Chow and Chatter First Giveaway event hosted by Rebecca.

1. Preheat oven to 190C/375F. Line muffin tins with papers or grease liberally. Dissolve the coffee powder in hot water. Set aside to cool. In a large mixing bowl, whisk together flour, cocoa powder and baking powder. Set aside.
   
2. Beat butter in large bowl until creamy. Gradually add in sugar and beat until fluffy and light in colour. Add in eggs, one at a time, blending well after each addition. Mix in rum extract. Alternately add in flour mixture and prepared coffee. Stir only until combined. Do not over-mix.
3. Fill muffin cups 4/5 full and top with 3 hazelnuts. Bake 25 minutes. Transfer the muffins on a wire rack. Combine together the powdered sugar and instant coffee. Add in hot water and stir until smooth. Drizzle the glaze across the top of each muffin and leave to set before serving.

1. Sift the flour into a bowl. Add sugar, vanilla sugar, egg yolk and the butter. With your hand, gather all the ingredients into a ball. Transfer the dough on a lightly floured work surface and knead it feels pliable and smooth. Wrap in cling film and chill for 1 hour.
   
   
2. Well grease ten 2-inch tartlet tins. Remove the chilled dough from the refrigerator and roll out to a circle about 3mm thick. Line the prepared tartlet tins with flan pastry. Brush each with pineapple jam. Preheat the oven to 175C/350F.
   
   
3. Beat egg whites with salt and lemon juice until soft peaks. Add in almond extract, powdered sugar in a few additions and beat until stiff. Fold in the ground almonds until combined. Fill each pastry shell with almond batter. Divide the almond batter into the 9 prepared pastry shells. Sprinkle the chopped hazelnuts or almonds on the top and bake for about 30 minutes. Allow to cool for 10 minutes or so in the tins, then turn out on a rack. You can make them without using pastry shells and fill 9 muffin liners instead.

1. Preheat oven to 180C/350F. Lightly grease 16 muffin cups, or line with muffin papers.
2. In a large bowl, mix together two kinds of flour, baking soda and baking powder. In another bowl, whisk together sugar, egg, oil and salt. Add mashed banana, milk and lemon juice to the brown sugar mixture and stir to combine.
3. Sift the flour mixture into the wet one and stir only until the ingredients are just moistened and combined. Gently stir in chopped nuts. Do not over mix the batter or tough muffins will result. Spoon batter into prepared muffin cups and bake for about 30 minutes.