Oreo and orange peel muffins

Oreo and orange peel muffins


  • 1 orange
  • 1 egg
  • 12 oreo cookies
  • 150 gr white flour
  • 170 gr white sugar
  • 120 ml milk
  • 120 ml sunflower oil
  • 2 packs of vanilla sugar
  • 1/2 pack of baking soda

First thing first we preheat the oven at 175 degrees C (or 350 degrees F ). Secondly, the dough. In a small bowl we mix the liquid ingredients: the oil, the milk and the egg and we give it a good mix.

In another medium bowl we add the sugar, the backing soda, the vanilla sugar, the flour. And now the main ingredient: oreos. We put those 12 oreos in a blender and blend them until they are finely chopped, mainly becoming a pasta, and we add the oreos to the dry ingredients, being followed by the liquid ingredients. When it’s all mixed together, take that one orange and grate all the peel into the batter.

Final step is to place the paper forms in the cupcake tray and add the batter about 3/4 into the forms. We leave it in the oven for 15-25 minutes at medium to slow heat. We check it constantly with a toothpick. When they are all the way cooked, we take them out of the tray and wait for them to cool down. Here you have 12 delicious and fluffy muffins.28235821_1722508104476297_921288170_n


Coffee and dark cocoa powder muffins

Coffee and dark cocoa powder muffins


  • 1 pack of dark cocoa powder (we are gonna use just a half)
  • 220 gr white sugar
  • 150 gr white flour
  • 1 egg
  • 130 ml freshly made coffee
  • 120 ml milk
  • vanilla sugar
  • 120 ml sunflower oil
  • 1/2 pack of backing soda
  • pinch of salt

The first step today is to make the coffee. It’s up to you if this is gonna be home made or from the store. Either way it works. The second step which always should be the first is to preheat the oven at 190 C or 375 F degrees. While the coffee machine it’s gonna do it’s magic we are gonna made the batter. In a bowl we add the oil, milk and the egg and whisk until it’s all combine.

In another bowl we add the sugar,vanilla sugar, flour, backing soda, the pinch of salt and the cocoa powder and last but not least, the wet ingredients we just whisked in the other bowl. When it’s all stirred, the mixture it’s gonna be thick. That’s where the coffee comes in (hoping that you didn’t forgot to turn off the coffee machine haha). Blend it all together and the mixture’s ready to go into the oven.

Ultimatly we place the cupcake forms in the cupcake tray and add just a drop of oil and spread it all over the paper form(preferably with a tiny kitchen brush) so we make sure that the batter is not gonna stick to it. We add the batter about 3/4 into the form and it goes into the oven for 15-20 minutes at medium heat. When they are all cooked through we take them out of the tray and wait for them to cool down.



Frozen wild berries muffins

Frozen wild berries muffins


  • 150 ml milk
  • 250 gr dietary flour
  • 3 eggs
  • 150 ml sunflower oil
  • 150 g white sugar
  • 1.5 packs of cinammon
  • 50 gr of frozen wild berries
  • 1 pack of backing powder

First thing first we defrost the frozen berries. There are two options: you can defrost them in the microwave or you can take them out of the bag and put them in a bowl near a source of heat. After that : the mixture. We crack open the eggs and add the sugar. Whisk until the suggar has melted. Add the milk which is at room temperature and the oil, then sift the pack of cinammon.

Pour the backing powder in a spoon and activate it with vinegar. Then whisk it all together, slowly adding the flour. When the mixture is ready, pour it in the paper cups placed on the cupcake tray.

Here’s the interesting part : once the berries are defrost, we are gonna chop them to little pieces and add not a big amount (because they are heavy and will not allow the muffin to raise) to every cupcake. Leave it in the oven for 20 minutes minumum and check it constantly. Because of the fruits you can’t use the toothpick methode so you just gotta leave them in there, at low heat, until they are golden .27847917_1711063808954060_1801436540_n


Chocolate Chip Cupcakes

Chocolate Chip Muffins


  • 100g of nonsalted butter/margarine
  • 100g of brown sugar
  • 2 large eggs
  • 100g of self raising flour
  • 100g of chocolate chips
  • Half a tablespoon of vanilla essence

The first step is, always, to preheat the oven to 190C/375F. Prepare your cupcake tray with the cupcake paper forms.

Secondly we whisk the butter/margarine with the brown sugar and the vanilla sugar using an electric whisk to beat until light and fluffy.

Slowly add in the eggs a bit at a time so that they don’t curdle. Once fully whisked add the vanilla essence.

Sift the flour into the mixture and fold it using a spatula so as to get all of the flour mixed.

Use one bigger spoon to spoon the mixture into the cases until they’re 3/4 full. The last step is to add at the top(or in the whole mixture) the chocolate chips. Place in the oven for 15-20 minutes, check regularly with a toothpick (if they are undercooked the cocktail stick will come out with mixture on it). Once cupcakes are done place on a cooling rack until cool. Enjoy you dessert 🙂  23163662_1613114002082375_1291524027_n


Dietetic cupcakes with cocos powder

Dietetic cupcakes with cocos powder


  • 3 eggs
  • 150 ml milk
  • 150 ml sunflower oil
  • 150 gr brown sugar
  • 2 tablespoons of vanilla sugar
  • backing powder
  • 335 gr dietetic flour

Preheat the oven to 175 degrees C (or 350 degrees F ) . Line a muffin tray with paper. Sift together the flour, baking powder, baking soda, cocoa and salt. Set aside.

In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Add the flour mixture alternately with the milk; beat well. When we have everything ready, fill the muffin cups almost to the top of the paper tray.

Bake for 15 to 17 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. Sift the cocos powder all over them when it cooled down.23439450_1620952974631811_549477267_n


Deserts · Recipes

Cocoa cupcakes with Oreo biscuits

Cocoa cupcakes with Oreo biscuits


  • 140 grams flour
  • 100 grams sugar
  • 90 grams butter
  • 3 eggs
  • 1/2 tablespoon sodium bicarbonate
  • salt
  • vanilla extract
  • vanilla sugar
  • Oreo biscuits

First of all we mix the eggs with the sugar and butter until the sugar is melted and we get a pasty composition. Then we add the vanilla extract and a pinch of salt and the sodium bicarbonate. Until this point the composition should be very liquidy. This is where the flour comes in. Add slowly the flour and mix everything with a hand mixer until the composition is not too liquidy but in the same time not too hard. This is the first stage that should take like 15 minutes.

The second stage is chopping the Oreos. Get yourself a whole package of biscuits and aling them on a chopping board. Then chop,chop, chop. You don’t have to make them little tiny pieces. The bigger the better.

The last stage is pouring the mixture into the cupcake tray and top everything with the chopped Oreos and voila. This is a simple recipe that you can make it fancy by adding any topping you want.