apple, cottage cheese & walnut muffins

Simple to make with simple ingredients that had almost reached its expiration date, these delicious muffins are definitely worth baking.
I had quite a few Granny Smith apples hanging around in my fruit bowl and a (half) tub of smooth cottage cheese that desperately needed saving. You can use natural yogurt as an alternative to the cottage cheese. In fact, i used half a cup of cottage cheese and half a cup of double cream natural yogurt.
Almonds, pecan or pistachio’s are also a great alternative if you don’t have walnuts. I love nuts and i love the crunch it adds.
I often bake muffins, savory or sweet, not only because i enjoy devouring it but also because it brings simplicity to every day life, especially when i am on a tight schedule or simply don’t feel like making breakfast or cooking lunch.
The perfect on-the-go snack, breakfast or light lunch for me and for my toddler.

ingredients | makes 12 regular or 6 jumbo | easy
1.5C all purpose flour
1/2C brown sugar
1t baking powder
1t baking soda
1/2t salt
1/2C smooth cottage cheese
1/2C double cream natural yogurt
1.5C grated granny smith apples
1/4C canola oil
1/2C milk
1t ground cinnamon (optional)
1 egg
1t vanilla essence
1/2C walnuts, roughly chopped
1/4C oats, garnish

how to
preheat the oven to 180 degrees C. Grease a muffin pan with melted butter or non stick spray and set aside.
Sift the dry ingredients except the walnuts, into a large bowl.
In a separate bowl, mix all the wet ingredients together until well incorporated and smooth.
Add the wet ingredients to the dry ingredients and mix until combined. Do not over-mix.
Gently fold in the walnuts.
Spoon the mixture into the prepared tray, sprinkle with the rolled oats and bake for about 25-30 minutes, until a skewer comes out clean.
Leave to cool in the tray for about 7 minutes before turning out onto a wire rack to cool.
Store in an air tight container.

Great on its own or served warm with butter, grated cheese and jam or preserves.

From my kitchen to yours, with love x


nutella croissants

Puff pastry is one of those ingredients that i always have in my freezer. The store bought kind is perfect and fairly inexpensive. This buttery, flaky pastry is perfect for almost any sweet or savoury dish, from pies to galettes, pinwheels and tarts, there are so many options!
Breakfast is an important part of my day and I like to keep it interesting. These little croissants are so simple to make and can be made the night before and simply popped into the oven the next morning.
This may not be the healthiest of breakfast options but it sure is tasty and the kids will love it!! Everything in moderation, of course.

Ingredients | serves 4 | easy
2 rolls puff pastry, thawed
Nutella spread (almost 1 cup)
1 Egg, beaten
1T milk

Method
Preheat the oven to 180 degrees C. Grease a baking tray with cooking spray.
Lightly flour the work surface and spread out the pastry. Roll the pastry out to ensure it is flat, smooth & even.
Using a sharp knife or pizza cutter, cut the pastry into three large rectangles. Then cut each rectangle into two long triangles. Each pastry sheet should give you 6 triangles.
Place a spoonful of Nutella on the widest end of the triangle and then spread it along the pastry, leaving a small border untouched.
Beginning at the wide end of the triangle, gently roll the pastry into a croissant shape,
Carefully place the croissants onto the baking tray and lightly tuck in the edges, forming the shape of a “U”.

Repeat this with the second sheet of pastry.
Beat the egg and milk together and lightly brush the top of the croissants.
Place the tray into the oven and bake for 25-30 minutes, until the pastry is beautifully golden and crisp.
Serve warm.

From my kitchen to yours, with love x