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Muffins with cranberries, walnuts and cinnamon

Muffins with cranberries, walnuts and cinnamon

In a food processor or mixer, put the butter, kept outside for a while, to be soft, together with the sugar, salt powder and vanilla sugar. Rub well until the sugar melts.

Put one egg and rub well, then the rest of the eggs one by one and rub well after each one (do not put them all at once as you risk cutting the composition).

Add the flour a little alternating with the milk (you can do it with the mixer and by hand, as you wish). The dough should be thicker.

At the end add the vanilla essence, saffron, ginger, grated dark chocolate and mix well. I also put the seeds from a vanilla pod (optional).

Put the paper forms in the tray, turn your oven to 180 degrees and pour about 1 tablespoon of the composition. Put a few cranberries in each and then put another tablespoon of dough to cover them well. Put the 3 tablespoons of walnuts mixed with cinnamon and a sachet of vanilla sugar on top. Throw a few more cranberries on top of the walnuts on each cupcake and put them in the oven for 25 minutes. Check them in 20 minutes with a toothpick.

Good appetite!

Don't argue for them !!! :))

Prepare the top by mixing the egg whites well with a pinch of salt and then with the sugar. The yolks are mixed with liquid margarine or oil and incorporated into the egg whites. Homogenize the mixture then add the essence and breadcrumbs mixed with baking powder and chopped walnut kernels. Wallpaper a 20/20 square tray with baking paper then pour the dough and sprinkle on top, on the whole surface of the walnut kernel then bake the tray for about 20 minutes, on the right heat.

Peel off the paper and leave to cool. Using the mouth of a glass, we cut small discs from the counter that will sit in the shape of muffins.
The cranberries are boiled in a few syrups consisting of 150 g of sugar, a tablespoon of liqueur and a tablespoon of water then drain well and leave the syrup to cool.

Mix the urda with half the amount of cranberry syrup until you get a creamy mixture, then mix with the whipped cream and the sachet of hydrated gelatin in 100 ml of cold water and then melted in a sea bath, without boiling it. Pour this mixture over each disk of dough to the edge of the form and let it cool for 2 hours then decorate with a teaspoon of jelly prepared from cranberry syrup and jelly cake (prepared according to the instructions on the envelope), 2-3 cranberries and a piece of walnut kernel. Let it cool for another 15 minutes and then take it out of the mold on the plate.
Good appetite!

Muffins with cranberries, walnuts and cinnamon - Recipes


Snails with walnuts and cinnamon,
Classics like Dan Spătaru in light music & # 8230

INGREDIENTS for the dough

  • 500 gr flour
  • 260 ml milk
  • 10 gr dry yeast
  • 50 gr butter at room temperature
  • 50 gr sugar
  • 1 or
  • 1 pinch of salt

ingredients for the filling

  • 50 gr ground walnuts
  • 2 tablespoons cocoa or nesquik
  • 2 tablespoons sugar
  • 1 teaspoon cinnamon
  • 50 gr soft butter

ingredients for topping

WORK PLAN cinnamon rolls

  1. mix the flour with the dry yeast, then add the warm milk in which we melted the sugar. Add the egg, then the butter (which can just as well be melted if you don't have time to let it soften at room temperature). Homogenize well.
  2. Knead until you get a sticky dough. Let it rise for 45 minutes, in a warm environment.
    For the filling, mix in a bowl the ground walnuts with the sugar, cocoa and cinnamon.
  3. Divide the dough in half. We take each half and spread it with the twister in a rectangular shape. Spread half of the filling over the entire surface.
  4. roll and then cut the roll into slices about two inches thick
  5. place the slices of rolls in the tray covered with baking paper and leave to rise for another 15 minutes
  6. put in the hot oven at 180 degrees and leave for about 20 minutes, until golden brown
  7. after removing the rolls from the oven, prepare the topping. It is a very simple operation: melt the chocolate on a steam bath and mix with two tablespoons of milk.
  8. add the topping, plus some cranberries, to balance the tasteEnjoy your cinnamon rolls! From the same dough, you can make delicious snails with minced chicken.


Detailed recipe


Cuisine: European

Preparation time: 40 min

Cooking time: 50 min

Total time: 90 min


4 tablespoons chopped walnuts

12 very thin slices of bacon or raw prosciutto


We wash the pork muscle and clean it of areas with skin and fat

Now we will have to get a large and thin slice of about 1/2 cm from the piece of meat. For this we will use a very sharp knife to fillet the meat with which we cut the muscle in half, lengthwise so that we can split it in two, without cutting it in two pieces ... that is, the cut must be only up to half of the piece of meat (in depth). Then with a hammer for snails we flatten the muscle until we get a thickness of 1/2 cm.

Season on both sides with salt and pepper.

Then grease the inside with two tablespoons of Dijon mustard, and sprinkle walnuts and cranberries on top so that we cover all the meat. Leave only 1 cm from the edge uncovered.

Now we run slowly from the edge inwards so as to obtain a roll. Run as tight as possible. Then wrap the roll in a plastic wrap and leave it in the fridge for 30 minutes.

After 30 minutes, take the roll out of the fridge, remove the foil and start wrapping it in thin slices of bacon. When it is ready, put it in an oven tray lined with baking paper and place it in the preheated oven at 180 degrees for about 50 minutes.

When it is ready, take the roll out of the oven and let it cool for 10 minutes, after which we can slice it. It can be eaten with mashed potatoes, natural potatoes or as an appetizer.

Mix the dry ingredients first.

Put in a bowl flour, sugar, carob powder, baking powder with baking soda and a pinch of salt. Stir vigorously with a spoon to combine the ingredients.

Add the butter at room temperature and mix until the butter is incorporated into the flour mixture. It will have the texture of a breadcrumbs.

Add the rest of the liquid ingredients over the obtained composition. I used a Greek yogurt because it is much tastier and creamier, I recommend you use a fatty yogurt for this recipe, nothing extra happens with the silhouette. But whatever you choose to use will not affect the quality and consistency of the muffins.

We deviated from the subject, but let's get back to it. Add yogurt, eggs, coconut oil and lime juice.

Continue mixing for 2-3 minutes, until completely homogenous.

Add the cinnamon and continue to mix at higher speed for another 2 minutes.

From the resulting composition we fill muffin tins. I choose to add a higher amount so that the muffins have an impact and are voluminous. So I pour the composition right up to the edge of the shapes used.

If you want to have smaller and cute muffins, then fill only three quarters of the shape (as in the picture below) and they will grow to the edge of the papers.

Put the tray in the preheated oven at 180 degrees for 20 minutes. Time when they will grow seeing with the eyes and you will have some muffin jewelry for dessert. It is best to go for morning coffee and be sure to take it to the office, as your blood sugar drops, hop out the muffin, take a deep breath, enjoy it bit by bit and repair yourself.

On the same day I also prepared muffins with coconut and chocolate topping, another madness that I invite you to try.

Cinnamon rolls

Snails, rolls, wasp's nest or spiral, whatever I call this baker's dessert, gives me a very pleasant feeling. The smell of warm bread, aunts of bread and a little sweet road with a very attractive geometric shape.
Today I present a recipe for rolls with cinnamon and dried fruit, but the principle can be the same for a snail with walnut or poppy.

I started with the dough: In a bowl I mixed 500g of 000 flour, I added 7 grams of dry yeast and a pinch of salt.

In a saucepan I heated 300ml of milk and 40g of butter until the butter melted, without reaching a very high temperature. I poured the warm liquid resulting from this process over the flour, I added another egg and I homogenized the dough using a spatula.

I moved the dough on a surface sprinkled with flour and kneaded for 10 minutes until I got a smooth and non-sticky dough. I moved the dough in a bowl greased with a little oil, covered it with plastic wrap and left it to rise until it doubled (about an hour).

I then took out the leavened dough on the counter sprinkled with flour, pressed it to remove the air and spread it in a rectangular sheet with a thickness of ½ cm. Using a brush, I greased the sheet with 40g of melted butter, over which I evenly sprinkled 100g of brown sugar and a tablespoon of ground cinnamon. I added 100g of dried cranberries and raisins and rolled the dough into a cylindrical shape.

In order to be able to slice more easily, I let the dough cool for 20 minutes and arranged the 2cm thick slices on a round tray.

I let it rise for another 40 minutes at room temperature and then I baked at 190⁰C for 25-30 minutes until the spirals were browned without burning.

I served these rolls next to a glass of milk for breakfast, but they could just as well be covered with a simple icing or sprinkled with some honey or maple syrup.

Similar recipes:

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Baked chicken in mustard crust with breadcrumbs, mayonnaise and mustard

Chicken stewed with onion and garlic

A stifled chicken as you used to find at "Gospodina" stores. :)

Chicken breast in apple sauce

Chicken breast in apple sauce prepared from unsweetened juice and liquid cream, with garlic, tarragon and butter

Chicken breast

Baked chicken breast soufflé with tomatoes, green onions, cream cheese and breadcrumbs, seasoned with chopped thyme

Out of love for the kitchen

Quinoa is a pseudocereal with beneficial properties for health. The surprising qualities recommend it for any recipe, and the versatility is so well highlighted by quinoa, that with it you can make all kinds of recipes for the most demanding gourmets or for those people with special needs, because quinoa does not contain gluten. example.

We talked about quinoa and its properties and benefits in an article HERE. Because I really liked the taste of it, today I want to start a series of recipes that prove that this wonder of nature can be used in any combination.

Ingredients: Quinoa and cranberry muffins

  • 100 g of boiled quinoa
  • a tablespoon of coconut oil
  • 120 g white flour
  • 70 g brown sugar
  • a teaspoon tip of Himalayan salt
  • a handful of cranberries
  • 100 ml of milk
  • 1 or
  • 1 baking powder
  • favorite flavors

Preparation Quinoa and cranberry muffins:

To prepare quinoa it is necessary to wash it beforehand. For this step you need a fine sieve in which to rinse the small grains with cold water. I usually boil more and use it in various types of food, but for this recipe quinoa must be weighed after it is cooked, respectively we need 100 grams.

To boil, put the quinoa in a pot of water (one part of the quinoa, two of water) and let it simmer until the water is reduced and the quinoa remains soft.

Preheat the oven to 170 degrees. I have an electric oven and generally bake with it on up and down.

For muffins the preparation process is not very complicated. Mix the solid and liquid ingredients in a bowl. Then mix, adding the liquid composition to the bowl of flour, stirring until it becomes a fine cream. If you use a mixer, there should be no problem.

Fill the muffin tins and bake for 20 to 25 minutes, or until they become a nice golden on the surface.

Quinoa is not felt inside the muffin, and the cranberries are sensational when you discover them. They are basically an elegant dessert that you can serve to anyone.

I got 10 small muffins, but if you have bigger shapes, they fill 2/3.

You can serve them simple for breakfast or with fruit topping, a delicious dessert after lunch.

Muffins with cocoa, cranberries and coconut

The basic recipe is from Andie's veggies, only I used cranberries and coconut kernel left over from coconut milk.

2 eggs
3/4 cup sugar
1/2 cup oil
3/4 cup milk
1 and 1/2 cup flour
1 teaspoon baking soda
2 teaspoons cinnamon
5 tablespoons cocoa
3 tablespoons cranberries
3 tablespoons coconut flakes or freshly grated core
muffin tray for 12 pieces
muffin baking papers

If you use dried cranberries, it is good to hydrate them for 20 minutes in hot water - that's what I had
Beat the eggs with the sugar until they become frothy and double in volume. Gradually add the milk and oil and mix well. Add the flour in the rain, then add the baking soda and the 5 tablespoons of cocoa and mix well. Cranberries and rooster follow, and for homogenization it is preferable to use a spatula or spoon.

The composition is poured into molds and put in the oven on the right heat for about 40 minutes or until the toothpick test passes (the toothpick must come out clean :))
It is decorated to your liking and good skill :))

The girls liked my cocoa muffins. And Dahlia whipped cream, especially :))

I said good decorating skills because the bottom muffin, on the last row in the middle, wants to have a bunny on it as decoration, only that Dalia said it was 'fotig' - meaning pretzel: P

Biscuits with nuts and cinnamon

And I switched to Italian recipes, I really can't help it. I had never tried Biscotti, I kept eating whole boxes, but I hadn't tried homemade ones yet. They are very good, they are made quickly and have a demented smell. So I invite you to try them too!

Preparation: preheat the oven to 180 degrees C. In a medium bowl, beat the butter with the sugar until frothy. Add eggs and vanilla extract. Separately mix flour, cinnamon, baking powder and salt. Pour over the egg mixture, add the walnuts. From this composition form two rolls, place them on a baking tray and put them in the oven for 30 minutes. Then, let them cool and cut them into 1 cm wide slices. Put them in the oven for another 10 minutes.

Video: zweifarbige Kirschmuffins (January 2022).