Mushrooms & Peas Muffins

I came up with this recipe when away on holiday. I had a jar of mayo in the fridge and knew I had to use it before the holiday was over as bringing it on the plane seemed too crazy. These muffins are really nice and moist inside and are still delicious the next day, so do try them!

mushroom muffins

 

Ingredients:

2 eggs

1/2 cup mayonnaise

1 3/4 cup all purpose flour

1 tsp baking powder

1 tsp salt

1/2 cup milk

1/2 cup liquid reserved from the can of green peas

3 Tbsp green peas

4 mushrooms, halved and sliced

2 slices of cheese, cut into 6 pieces each to use as topping

1/2 tsp oregano

a pinch of black pepper

a pinch of dried nutmeg

mushroom muffins

 

Preheat the oven to 200C/400F.

Prepare a 12 hole muffin tray.

In a bowl mix eggs, mayonnaise, pepper, nutmeg and oregano.

In a separate container mix flour with salt and baking powder.

Add the dry ingredients to the wet ones, add milk and the pea liquid and stir until just blended.

Add peas and mushroom slices and stir to distribute them evenly.

Bake for 25 minutes.

mushroom muffins

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.

Layered Vanilla & Chocolate Muffins

Do you sometimes feel like making something complicated? Well, I do. Every once in a while I want to spend some more time over a cake or muffins, not just slapping it all together like I usually do. So here’s a recipe for layered chocolate and vanilla muffins. It keeps me entertained when I want to feed the dough into the cases with a teaspoon. 🙂 The result looks good and they are fun to make so… enjoy!

 

layered muffins

Ingredients:

2 eggs

1/4 cup rapeseed oil

1/4 cup applesauce (you can use oil instead of you have no applesauce on hand)

1 3/4 cup all purpose flour

1 tsp baking powder

1/2 cup sugar

1tsp vanilla essence

3 Tbsp cocoa powder

layered muffins

Preheat the oven to 200C/400F.

In a bowl whisk eggs, oil, applesauce and milk. In a separate container mix flour with baking powder and sugar. Once the dry ingredients are mixed, add them to the wet ones. Mix everything together and once well combined, divide into two parts.

layered muffins

 

Add the cocoa into one bowl and the vanilla essence into the other. Mix and you have two colours ready for your muffins. Next, add one teaspoon of the vanilla dough into 12 muffin cases, top with one teaspoon of cocoa dough and repeat until you run out.

 

layered muffins

 

Bake for 25 minutes, check with a skewer.

Yummy with hot chocolate!

© 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.

Cheese Muffins for Lunch

This is a recipe for cheese muffins that can be taken in a lunch box to work. I like to eat them sliced and with salami or ham. I used partially the delicious Parmesan. Even though it’s expensive I always buy the real thing and never pre-grated. Parmesan loses its delicious aroma if it’s kept grated for a long time so I prefer to grate it myself. Also, a little Parmesan goes a long way, so I could easily top it up with some very mild tasting Norvegia, which is a Norwegian version of a Gouda-style cheese.

 

 

cheese muffins

 

 

Ingredients:

1/4 cup olive oil

1/2 c milk

2 eggs

1 cup all purpose flour

2 tsp baking powder

1/4 tsp salt

1 tsp dried thyme

1/2 cup tightly packed grated cheese, I used Parmesan and Norvegia which is a Norwegian cheese similar to Gouda; use what you like most

 

 

 

Preheat the oven to 180C/350F.

cheese muffins

In a bowl mix oil, milk and eggs with a spatula.

In a separate bowl mix flour, baking powder, salt and dried thyme. Mix those well and then add to the wet ingredients.

Blend until there are no more pockets of dry flour.

Add cheese and mix again until evenly distributed.

 

cheese muffins

 

Bake for 25 minutes until the muffins are a golden colour.

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.

Cardamom Carrot Muffins

This is not exactly the carrots’ natural season anymore but they are still not expensive and since it’s still winter here, it will be nice to warm yourself up with some winter spices. If you want to feel a little bit Norwegian for a day, don’t skip the cardamom in the recipe or even increase it slightly. Its warming qualities are very much appreciated here.

I hope you like them and enjoy them with milk or coffee. Carrot cakes and bakes are always happy in the company of cream cheese, so you can make a very simple frosting by mixing some cream cheese with icing sugar until sweet enough to your taste and ice your muffins with that. Remember to wait for the muffins to cool before icing. In my house that usually means there are some muffins missing before I get to the icing stage. 🙂

This recipe makes 12 muffins.

carrot muffins

Ingredients:

DRY:

3/4 cup all purpose flour

3/4 cup sugar

1/2 tsp salt

1 tsp cinnamon

a pinch of ground ginger

a pinch of ground cardamom

1 1/2 tsp baking powder

WET:

2 eggs

1/4 cup rapeseed oil

1/2 cup applesauce (you can use oil instead but I much prefer it with applesauce)

1 1/2 cup packed grated carrot (that’s around 200g or two and a half medium carrots)

carrot muffins

Preheat the oven to 180C/350F.

In a bowl mix all the dry ingredients: flour, sugar, salt, cinnamon, ginger, cardamom and baking powder. Once mixed well, add eggs, oil, applesauce and carrot. Stir with a spatula but only so that there are no more dry flour pockets, don’t continue mixing after that.

Line the muffin pan and fill 12 cases.

Bake for 30 -35 minutes. Check with a skewer or cocktail stick.

 

carrot 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.

Lingonberry (or Strawberry) Jam Muffins

These muffins sound exotic, I know. Lingonberry is very popular here in Norway and comes as a tyttebær jam in a jar. It’s commonly used to accompany meat but also other things. But then… you end up with a jar of it in the fridge. It can be eaten on toast but I didn’t like it so I decided to mix it in with some dough for muffins. You can by all means use any other jam that you have leftover. I imagine strawberry would be amazing. I am also going to try redcurrant and blueberry.

 

jam muffinsIngredients:

1 3/4 cup all purpose flour

1 tsp baking powder

1/2 cup sugar

2 eggs

1/4 cup rapeseed oil

1/4 cup applesauce (you can use oil here if you have no applesauce)

3/4 cup milk

1/2 cup jam

 

 

 

 

 

Preheat the oven to 200C/400F.

jam muffins

In a bowl mix flour, baking powder and sugar. Add eggs, oil, applesauce, milk and jam. Stir but only until there are no more pockets of dry flour. Don’t continue mixing so that the muffins are not hard when baked.

Line a 12 hole muffin tray with paper cases. I use two in each because it makes the outer ones nicer to hold while eating.

jam muffins

 

Bake for 30 minutes or until the muffins pass a cocktail stick test.

 

jam 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.

Chocolate Muffins

Simple, easy to make and full of chocolate. What more can you ask for on the 2nd January when you’re still nursing a hangover (if you drink, that is).

Anyway, this is a simple way of having steaming chocolate deliciousness on your plate within an hour. If eating freshly baked, hot cake doesn’t appeal to you then… even I can’t save you. 🙂

chocolate muffins

 

chocolate muffinsIngredients:

2 eggs

1/2 cup of oil

1 cup milk

1 3/4 cup all purpose flour

3 Tbsp cocoa powder

1 tsp baking powder

1 tsp cinnamon

1/2 cup sugar

50g/2 oz of dark chocolate, crushed into small pieces (I just whack it with a rolling pin)

chocolate muffins

Preheat the oven to 200C/400F.

In a bowl, mix eggs, oil, sugar and milk. Separately mix flour, cocoa powder, baking powder, and cinnamon and add to the first bowl.

Mix roughly but don’t overmix. Add the chocolate at the end.

Pour into a 12 muffin tray. Bake for 25 minutes.

chocolate muffins

Enjoy with a big smile on your face.

 

chocolate muffins

 

 

 

© Julia 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 Wlodarczyk and Tattoo My Broccoli with appropriate and specific direction to the original content.

Coffee Muffins

I love coffee. I live in Norway so I’m not alone! Follow this link to find out that Norwegians imported half a percent of all the coffee produced in the world in 2010. They drink 5 cups per day on average and I can confirm that even when they come visit in the evening they rarely say no to a cup of coffee. Proper stuff from a coffee press though, not the instant granules. I first smiled a bit at this coffee madness but now I’m part of it.

coffee muffins

 

These muffins contain coffee, so they are not suitable for children. They are, however, suitable for Norwegians as well as anybody else who likes coffee.

coffee muffins

This recipe makes 12 muffins.

 

coffee muffinsIngredients:

2 cups all purpose flour

3/4 cup sugar

2 tsp baking powder

2 tsp instant coffee

a little warm water to dissolve the coffee in

1/4 tsp salt

1 egg

1 cup milk

1/4 cup rapeseed oil

1/4 cup applesauce (or oil if you have no applesauce)

 

For decoration: 24 whole almonds

 

 

 

Preheat your oven to 200C/400F. Prepare a 12 muffin tray.

In a large bowl mix flour, sugar, baking powder and salt.

In a smaller bowl mix applesauce, oil, milk, egg and coffee dissolved in a little water. Don’t use very hot water or your egg will cook.

Once mixed pour the wet ingredients into the dry ones and blend but don’t overmix. Some people say that stirring muffin dough 10 times is enough. I might stir a bit longer if I still see a lot of dry patches but not too long.

coffee muffins

Pour into the muffin cups/tray or whatever you’re using. Decorate with almonds.

 

Bake for 20 to 25 minutes, check with a skewer.

 

coffee 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.