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.

Oh So Glorious Banana Bread

This is my very, very simple bread machine banana bread recipe. There are a lot of those recipes out there and a lot of them ask you to take stuff out of the bread machine for some reason or do things in stages, add some of the ingredients later etc. I think the machine can do all of that work without my help so I’m being cheeky and all of the ingredients go in at the same time. The machine never complained so far.

This is called bread but really it’s not the kind of stuff you can have for breakfast with a slice of ham on it. This is more of a cake, really. It’s to die for when paired with a hot cocoa or a coffee.

 

banana breadWhat you need is:

 

 

3 Tbsp of oil
2 eggs
2 1/4 cup plain flour
2 bananas broken into pieces
1 cup sugar
1 tsp baking powder
1/2 tsp bicarbonate of soda
a handful of dried cranberries
1 tsp of ground cinnamon

 

 

Place the ingredients in the bread machine pan in the order listed above, set the machine on ‘dough’ cycle and let it mix the ingredients until the bananas are mashed and other ingredients well combined (app. 15minutes).

 

 

Set the machine to ‘bake’ cycle and leave to bake for 60 minutes. After that time check with a cocktail stick if the bread is ready. If the stick doesn’t come out dry, reset the machine to bake and give it another 10 – 15 minutes.

 

With this recipe it’s a good idea to remember that as eggs are perishables you shouldn’t leave the machine on a 12 hour timer and such. Just let it do its job immediately.

It’s going to be hard to stop eating.

 

 

 

© 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.

Scary Looking Dried Fruit Loaf

Today is Halloween, so there must be Halloween everything. Halloween costumes, candy, parties and everything else. So here’s my contribution: the scary looking cake. There is nothing scary about making it though. I rarely like to slave over a cake for many hours. Cake for me is something I can make quickly while talking on the phone to a friend or waiting for potatoes to cook. Plus baking time, obviously. But that’s no work, just set the timer and you’re free to go.

dried fruit loaf

This is one of those cakes which shamelessly grow almost out of their form and then crack in the middle. Yum!

 

So here it goes, you will need the following:

 

dried fruit loafdry ingredients:

2 1/2 cup plain flour

1 cup sugar

1 1/2 teaspoon baking powder

1/2 teaspoon salt

 

wet ingredients:

1/4 cup of rapeseed oil

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

2 eggs

1 cup milk

 

dried fruit:

4 dried figs, chopped

3 Tbsp raisins

3 Tbsp dried cranberry

also: a couple of teaspoons of jam for decoration

 

 

 

 

 

 

 

Preheat your oven to 200C/395F.

Mix all of the dry ingredients in  a bowl and once the baking powder and salt are well distributed in the flour, start adding wet ingredients.

This recipe calls for oil and applesauce, which is one of my ways of making it lower in fat but if you don’t have applesauce it’s perfectly ok to just use oil instead.

Once all of the wet ingredients are added and the mixture is blended (just use a spatula, no need for a kitchen robot) add the dried fruit.

dried fruit loaf

Line a loaf tray with baking paper and pour the mixture in. At the end spoon a little jam on top for decoration and the ‘scary’ look. I used blueberry jam but I imagine a red jam would be even better.

Bake for 55 minutes to 1 hour. Check with a skewer.

dried fruit loaf

 

© 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.

 

 

Amazing Blueberry Core Goodness Muffins

Did you know you can use applesauce as a substitute for part of the oil or butter when baking?

 

I make a lot of my own applesauce, I try to get apples from people who don’t pick them from their trees etc. and even buy them when I have no choice. Later I process and cook them into applesauce together with their skins. Then I use it for so many things that I wonder how did I ever live without it. The biggest discovery for me though is how it can be used instead of fat in cakes. I substitute most of the fat without compromising the taste and adding vitamins and dietary fibre instead! Isn’t that just the ultimate hack?

 

And here’s the first recipe with applesauce I am publishing. You can, however use canola oil instead and the muffins will still be delicious.

blueberry core muffins

 

Amazing Blueberry Core Goodness Muffins

 

Ingredients:

2 eggs

¼ cup applesauce

¼ cup canola oil

1 cup milk

1 ¾ cup flour

1 tsp baking powder

½ cup sugar

3 Tbsp blueberry jam OR blueberries from the freezer

 

  1. Preheat the oven to 200C/390F.
  2. Blend all of the ingredients except blueberries in a bowl. Do not overmix it so the muffins won’t be hard.
  3. Once blended, pour ⅓ of the mixture into another bowl and blend with the blueberries.
  4. Line a 12 hole muffin tin with paper cases and to each one of them pour a tablespoon of the white dough, then a tablespoon of the blueberry dough and top with the rest of the white mixture.
  5. Bake for 25 minutes.

blueberry core muffins

 

Enjoy! They are truly delicious, nice and moist inside. They disappear quickly though.

That’s why I have three muffin pans, for the times I want the muffins to stay un-devoured for more than 12 hours. 🙂

 

© 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.

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