Orange & Kale Muffins

This is a very sweet, delicious muffin with a nice, orange aroma which you can eat while telling yourself that you’re getting your dark, leafy greens in.

Kale is usually the sweetest at this time of the year and it likes the cold weather very much so don’t be afraid to buy it and make something delicious – like these muffins.

Just remember to remove the thick, hard stems of the kale because they tend to stay that hard and that’s not that nice in muffins.

 

orange and kale muffins

Ingredients:

2 eggs

1/2 cup applesauce (can be replaced with oil)

1/4 cup rapeseed  oil

1/2 cup kale, finely chopped

zest of 1 orange

3/4 cup sugar

1/2 cup milk

1 3/4 cup all purpose flour

1 tsp baking powder

1/2 tsp salt

 

Preheat the oven to 180C/350F.

orange and kale muffins

In a bowl mix eggs, applesauce, oil, orange zest, sugar and milk until combined and smooth.

It’s ok if not all of the sugar has dissolved.

Add flour mixed with baking powder and salt and mix just to combine.

Add kale and fold it into the mixture.

orange and kale muffins

Fill 12 muffin cases and bake for 25 to 30 minutes. Check with a cocktail stick.

 

© Julia M Wlodarczyk and Tattoo My Broccoli, 2014-2024. Unauthorized use and/or duplication of this material, recipes and images without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Julia M Wlodarczyk and Tattoo My Broccoli with appropriate and specific direction to the original content.

Banana & Kale Breakfast Muffins

This is a recipe for breakfast muffins featuring some yummy kale. They will not be very aerated and light because you have the banana, apple and kale but they are guaranteed to be delicious. I am only using 1/3 cup of sugar for this recipe which makes them sweeter than a slice of bread but definitely less sweet than a cake or a dessert muffin. So if you’d like some dessert muffins, go ahead and increase the sugar to half a cup. Or go with another one of my recipes for muffins. 

banana & kale muffins

Ingredients:
1 mashed banana
1/2 cup applesauce
1/4 cup rapeseed oil
1/3 cup sugar
2 eggs
1 tsp vanilla extract
1/2 tsp salt
1 3/4 cup flour
1 tsp baking powder
3/4 cup milk
1 cup shredded kale (not packed)

banana & kale muffins

Preheat the oven to 180C/350F.

In a bowl whisk banana, eggs, applesauce, oil, sugar and vanilla extract until fluffy. This mixture will never be too light because the banana is rather heavy.

In a separate bowl mix flour, salt and baking powder.

Add the flour mix to the wet ingredients while stirring with a spatula and alternating with milk.

At the end add kale and mix just to blend.

 

Bake for 25 minutes.

banana & kale muffins
© Julia M Wlodarczyk and Tattoo My Broccoli, 2014-2024. Unauthorized use and/or duplication of this material, recipes and images without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Julia M Wlodarczyk and Tattoo My Broccoli with appropriate and specific direction to the original content.

Freaky Bready Red Wine Muffins

These are always in season. No need to worry about finding the produce in store, the wine will be there, waiting for you.

Why are they freaky? The red wine gives them an unusual texture and bread-like aroma that makes them interesting and you end up eating another and another because you can’t quite put your finger on what is so special about them. I use a sweet variety of red wine for those but you can try with dry varieties if you’re hardcore. And you can also add red food colouring to be fancy and make an impression. Have fun making these and don’t worry about getting drunk, all of the alcohol evaporates while in the oven, so you might end up with a drunk oven (mine never complained about this).

red wine muffins

Ingredients:

2 eggs

1/4 cup rapeseed oil

1/2 cup sweet red wine

1/2 cup milk

2 cups flour

3/4 cup sugar

2 tsp baking powder

1/2 tsp salt

optional: red food colouring (two drops should be plenty)

red wine muffins

Yield: 12 muffins.

Preheat the oven to 180C/350F.

In a bowl, whisk eggs, oil, wine, milk and sugar until combined.

red wine muffins

Add flour, baking powder and salt. Mix with a spatula until there are no more dry flour pockets.

red wine muffins

Do not continue mixing.

Pour into a 12 muffin tray and bake for 25 minutes.

red wine muffins

red wine muffins

Enjoy!

red wine muffins
© Julia M Wlodarczyk and Tattoo My Broccoli, 2014-2024. Unauthorized use and/or duplication of this material, recipes and images without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Julia M Wlodarczyk and Tattoo My Broccoli with appropriate and specific direction to the original content.

Cream Cheese Filled Muffins

These muffins are really something out of nothing. The ingredients are always in my cupboards and fridge and I know I can’t go wrong with this recipe. Sweet, comforting, with a little yummy sugar sprinkled on top – they disappear quickly. Storing them in the fridge brings out the best flavours from the cheese inside but they’ll be delicious in room temperature too. The more I look at these, the more I think they could play a major role in this year’s Halloween fare with some food colouring in all the right places. I’ll keep you posted anyway, as always!

In the meantime, enjoy these sweet, comforting little gems.

 

cream cheese muffins

Ingredients:

for muffins:

2 eggs

1/4 cup rapeseed oil

1/4 cup applesauce (you can replace this with more oil if you have no applesauce)

3/4 cup milk

1/2 cup sugar

1 3/4 cup all purpose flour

1 1/4 tsp baking powder

1 tsp vanilla essence

3 tsp brown sugar to top

 

for filling:

1/2 cup cream cheese

3 Tbsp powdered sugar

 

Preheat the oven to 180C/350F.

In a bowl mix eggs, oil, applesauce, milk and sugar with a whisk until smooth.

cream cheese muffins

Add flour, baking powder and vanilla essence and mix roughly until there are no more streaks of flour.

In a separate, small container mix cream cheese with powdered sugar until smooth.

cream cheese muffins

Fill a 12 muffin tray alternating between the muffin dough, cream cheese and top with more muffin dough.

cream cheese muffins

Sprinkle brown sugar on top and bake for 25 minutes.

 

cream cheese muffins

 

© Julia M Wlodarczyk and Tattoo My Broccoli, 2014-2024. Unauthorized use and/or duplication of this material, recipes and images without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Julia M Wlodarczyk and Tattoo My Broccoli with appropriate and specific direction to the original content.

Gluten Free Vanilla Bean Muffins

I promised to entertain a person who suddenly told me she had to be on a gluten free and milk free diet, due to her doctor’s instructions. I made it look like it was going to be no problem at all and only then went on to panic at home. I looked on Pinterest, on Yummly and a couple of other pages and I was just overwhelmed with possibilities. Many of them asked for types of flour I have never heard about and I was a little bit lost. Next day I went to my local grocery store to find one, sad gluten free flour mix, which was way overpriced. So off I went to my favourite location to shop for food: a store with goods imported from the Middle East. I buy all my spices there, delicious brown rice in 5kg bags and I frequently buy things I have never tried and google the solutions to them at home. I was never disappointed, a lot of those foods are really magical.

Back to my story though. I looked at their shelves and found a 1 1/2 kg bag of rice flour. I immediately knew that this is the amount and the type of stuff I’d be happy experimenting with.

I was prepared for these muffins to be too dense, gloopy and maybe chewy. They are none of these things. As you can see they raised very well and I promise you that the flavour is also great. I wanted to do a vanilla bean muffins just so that I could have a base gluten free recipe on hand whenever I need it. This is the result of a couple of experiments and this is the best one so far. I am sure it would be easy to modify it slightly in order to make a chocolate or fruit muffin. This queen, however is a vanilla bean!

 

gluten free muffins

Ingredients:

4 eggs

3/4 cup sugar

1 1/3 cup rice flour

1/2 cup applesauce

1/4 cup oil

1 tsp vanilla extract

seeds from 1/2 well scraped vanilla bean

1 tsp baking powder

1/4 tsp salt

gluten free muffins

Preheat the oven to 180C/350F.

In a bowl whisk the eggs, sugar, applesauce and oil until smooth.

Add rice flour, vanilla extract, vanilla seeds, baking powder and salt and mix with a spatula.

Mix until there are no more dry pockets of flour but don’t overmix.

Pour into 12 muffin cases and bake for 25 minutes or until the cocktail stick comes out clean.

 

Enjoy!

© Julia M Wlodarczyk and Tattoo My Broccoli, 2014-2024. Unauthorized use and/or duplication of this material, recipes and images without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Julia M Wlodarczyk and Tattoo My Broccoli with appropriate and specific direction to the original content.

Lemon & Poppy Seed Muffins

Whoever thought about combining lemon and poppy seed had a great idea. The zingy fresh flavour mixed with the darker flavour of poppy seeds never ceases to amaze me. They just go together so perfectly well!

As usual on my blog, these poppy puppies don’t require bringing out the heavy machinery, like mixers etc. Good old handheld whisk will do and you’ll have the most heavenly muffins in no time.

 

lemonpoppy3

Ingredients for 12 muffins:

2 eggs

1/2 cup oil

3/4 cup milk

1/2 cup sugar

1 1/2 cup flour

1 tsp baking powder

1/4 tsp salt

zest from half a lemon, approximately 1 1/2 tsp

1 Tbsp poppy seeds

lemonpoppy2

Preheat the oven to 180C/350F.

In a bowl whisk together eggs, oil, milk and sugar until smooth.

Add flour, baking powder, salt lemon zest and mix with a spatula.

Do not try to make the batter perfectly smooth, no need for that. These muffins will forgive you almost anything.

Add the poppy seeds and mix.

Fill 12 muffin cases and bake for 30 minutes.

 

If you are confused about zesting lemons and this is putting you off, here’s a one-minute explanation by Gordon Ramsay, because who doesn’t like to watch some Gordon?


Enjoy!

 

© Julia M Wlodarczyk and Tattoo My Broccoli, 2014-2024. Unauthorized use and/or duplication of this material, recipes and images without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Julia M Wlodarczyk and Tattoo My Broccoli with appropriate and specific direction to the original content.

Leftover Muesli & Rye Breakfast Muffins

Do you have any leftover muesli that nobody in your house wants to eat anymore and don’t know what to do with it?

rye&muesli

These muffins are a way to get rid of a portion of it anyway and will be eaten without a clue. These are also muffins made partially with wholemeal rye flour but the recipe will work if you want to replace it with wheat flour. I like the rye in them though. It makes them a little darker and gives you more fiber as well, which can be handy if you’re having them for your breakfast.

rye&muesli

Ingredients:

2 eggs

1/4 cup applesauce (it can be replaced with oil, you know the drill)

1/4 cup rapeseed oil

1 cup all purpose flour

3/4 cup wholemeal rye flour (finely ground)

1 tsp baking powder

1/2 tsp salt

1/2 cup sugar

1/2 tsp cinnamon

1 cup milk

4 Tbsp muesli

rye&muesli

Preheat the oven to 180C/350F.

In a bowl, whisk eggs, applesauce, oil and sugar until smooth.

Add both flours, baking powder, salt, cinnamon and mix with a spatula, while adding milk, until the mixture is well combined.

Add muesli and mix just to distribute.

Fill 12 muffin cases and bake for 30 minutes.

rye&muesli

Enjoy!

 

© Julia M Wlodarczyk and Tattoo My Broccoli, 2014-2024. Unauthorized use and/or duplication of this material, recipes and images without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Julia M Wlodarczyk and Tattoo My Broccoli with appropriate and specific direction to the original content.