Tag Archives: muffins

What’s for Breakfast today? Up to you…. Muffins or Granola… Homemade of course!

31 Jan

Even if those recipes are among the basics of our everyday cooking, it’s still good to bring fresh ideas for those of you who are always having the same breakfast and might want to give it a chance to something new!

Breakfast as we all know is the most important meal of the day for kids as well as grown-ups. Anyway, we all have our mornings in a rush from time to time or all the time and we just postpone or give-up the idea of having a proper breakfast. As a result, after a couple of hours, we slowdown, feel a bit dizzy and we are almost inefficient if we try to last til lunch time!

 To each his own breakfast: french baguette or toasts with butter and jam, bacon and eggs, Viennoiseries, full English breakfast, muffins or cereals….  Options are innumerable but I still wanted to share with you 2 recipes that I came to appreciate since I arrived in London: the Muffins and the Granola

I like Muffins because they are heartwarming and convenient at the same time. Well protected by its paper case, the Muffin is a perfect take-away breakfast. You grab a bite at 8.15 while waiting for the bus and another bite at 9.30 while you are on hold with a client or a friend. You can forget it and it does not dry-out in the meantime but its softness always brings you back to the happy days of your childhood… Some will always have the same one, others will fancy a different taste every day! Blueberry, Lemon and Poppy Seeds, Apple and Cinnamon, Raspberry, Banana and Walnut, Triple Chocolate, Cranberries…. The week does not count enough days to make it a flavor a day!


Muffins Recipe

Ingredients for 10 to 12 Muffins

  •  160 g of butter
  • 2 eggs
  • 18og of caster sugar
  • 250ml of Greek Yogurt
  • 1 tsp of vanilla extract
  • 300g of plain flour
  • 1 tsp of baking powder
  • 1/3 tsp of baking soda
  • 1 banana
  • 70g of dark chocolate chopped


Preheat your oven to 170°.

Fill your muffins tray with muffin cases or if you don’t have them, generously brush each compartment with butter and keep the tray in your fridge while preparing the muffin’s mix.

Melt the butter in a pan and keep it at hand.

In a bowl, whisk together the eggs and sugar until it gets white and foamy.

Add the butter, yogurt and vanilla essence and give it a good whisk.

Then quickly incorporate the flour, baking powder and baking soda altogether. Do not overwork the mix.

At last incorporate the garnish of your choice. Here, you just have to roughly chop your chocolate and cut your banana in small pieces or mash it with a fork and in that case you incorporate it at the same time as the yogurt and butter.

Spoon the mix in the cases up to 3/4 of their height. If you fill them too much, it will rise too much and you will need a knife to separate the muffins from each other.

Bake them about 20 minutes. The muffins are golden brown on top and very smooth inside but a sharp knife comes out of them clean.

Get them out of the muffin tray and let them cool down a little. You can have them still slightly warm or cold later in the day.

Regarding the garnish options, here is some of the most well known but it’s up to you to create new combination!

  • A handful of blueberries
  • 1 or 2 diced apples with a tsp of cinnamon
  • 2 tbsp of poppy seeds and a lemon zest finely grated
  • A handful of granola
  • A handful of chopped chocolate
  • 1 or 2 diced pears with some chopped walnuts
  • A handful of pecans with maple syrup

Here is my last advice: in all the good bakery or coffee the muffins are cooked on a daily basis because they do not last very well overnight.

As they are very easy to prepare, it’s better to decrease the quantities and prepare them more often rather than keep them too long!

That’s it for my breakfast suggestion for those of you who are often in a hurry…. Let’s talk about granola now. To me, granola is synonymous with rich sweet flavors but also great breakfast with friends or family around a table talking and taking their time to share stories and food!

Granola is richer than Muesli because it is cooked with butter and honey. Anyway it’s still very healthy as it’s prepared with lots of nuts, seeds and fruits and it’s up to you to adjust the amount of butter and honey that you spread on top of the oats!

My Granola is rich in nuts and spices but never the same…. When I prepare mine, I open my cupboard and put all the leftovers of nuts that I have in a bowl then I add any dried fruits but raisins because I don’t like them and I add a pinch of spices and/or a zest of citrus if I have some!

Granola Recipe

Ingredients for a large jar of Granola

  • 700g of rolled oat
  • 1/2 cup of honey
  • 60g of butter
  • 1/4 cup of pumpkin seeds
  • 1/4 cup of slivered almonds
  • 1/4 cup of Macadamia
  • 1/4 cup of mixed nuts (pecans, walnuts, hazelnuts, cashew…)
  • 1/4 cup of dried apricots
  • 1/4 cup of dried cranberries
  • 1 orange zest finely grated
  • 1/4 tsp of ground cinnamon
  • 1/4 tsp of ground ginger


Preheat your oven to 180° .

In a heavy bottom pan, melt together the butter and honey. Off the heat, add the spices and orange zest and give it a good whisk.

In a deep baking tray covered with a silicon mat or parchment paper, spread the rolled oat evenly and pour the melted butter and honey on top of it.

Use a wooden spoon to get the oats well coated with the butter and honey.

Bake them 8-10 minutes and after 4-5 minutes, work the oats with the wooden spoon to get the uncooked one on top. After another 2-3 minutes, the oats should be slightly brown and caramelized. Stir the nuts and seeds in the mix and cook it for another 2-3 minutes to get the nuts well toasted.

Once you have reach the caramelization that you prefer, let the mix cool down and stir in the remaining ingredients while it’s still hot.

Once it’s cool, pour them in a metal box or an airtight box to keep them as long as you can.

The granola usually last up to 2 weeks. For breakfast, it is often prepared with a large spoon of yogurt or milk and freshly cut fruits. The granola can also be used as a garnish. It’s delicious on top of a yogurt, ice cream, in muffins….

Regarding the garnish options, here is some ideas but once again it’s up to you to decide what’s your favorites!

  • Coconut
  • Raisins
  • Goji Berries
  • Dried Mango
  • Sesame Seeds
  • Sunflower Seeds
  • Agave Syrup
  • Maple Syrup

Version Française : Les Muffins et le Granola

Recette des Muffins

Ingrédients pour 10 à 12 muffins

  • 160 g de beurre
  • 2 oeufs
  • 180 g de sucre
  • 250 ml de Greek Yogurt
  • 1 cac d’extrait de vanille
  • 300 g de farine
  • 1 cas de levure
  • 1/3 cac de bicarbonate de soude
  • garniture selon vos envies


Préchauffez votre four à170°.

Munissez votre plaque à muffins de petites cagettes en papier et si vous nen avez pas, beurrez généreusement à laide d un pinceau chaque compartiment et réservez au réfrigérateur.

Dans une casserole à fond épais, faites fondre le beurre et réservez.

Dans un grand saladier, fouettez le sucre et les œufs jusqu’à ce que le mélange blanchisse.

Incorporez le beurre fondu puis le yaourt et la vanille tout en continuant à fouetter.

Ajoutez enfin le mix farine, bicarbonate, levure en une seule fois et incorporez le rapidement sans trop travailler la pâte.

Finissez par incorporer la garniture de votre choix.

A l’aide d’une spatule, garnissez chaque cagette jusqu’au ¾ et faites cuire les muffins 20 à 25 minutes.

Si vous remplissez trop les cagettes, les muffins déborderont et se colleront les uns aux autres et vous n’aurez pas une belle démarcation bien nette.

Suggestion de garnitures :

Une poignée de blueberries

Une banane et des éclats de chocolats

Des dés de pommes et une cac de cannelle

Une poignée de poppy seeds et le zeste d un citron finement râpé

Une poignée de granola

Une poignée déclats de chocolat blanc et noir

En revanche, les muffins ont une durée de vie limitée et il est préférable de les consommer dans la journée car ils perdent de leur moelleux et de leur fraîcheur au bout de quelques heures. Le muffins est bon a la sortie des fourneaux…. Comme beaucoup d’autres pâtisseries d’ailleurs !


Recette du Granola

Ingrédients pour un grand bocal de Granola

  • 700g de flocons d avoine
  • 1/2 cup de miel
  • 60g de beurre
  • 1/4 cup de pépins de courge
  • 1/4 cup d‘amandes effilées
  • 1/4 cup de noix (macadamia, cajou, pecan…)
  • 1/4 cup de cranberries
  • 1/4 cup d‘abricots secs
  • 1 zest d’orange
  • 1/4 tsp de cannelle en poudre
  • 1/4 tsp de gingembre en poudre


Préchauffez votre four a 180° .

Faites fondre le beurre et le miel dans une casserole á fond épais. Incorporez le zeste d‘orange et les épices.

Munissez la plaque creuse de votre four d‘un tapis en silicone ou d‘un morceau de papier sulfurisé et répartissez les flocons d‘avoine sur toute la surface.

Versez le beurre et le miel fondu sur l‘ensemble des flocons d‘avoine afin de bien les imbiber. Aidez vous d‘une spatule pour bien répartir le mix beurre-miel.

Faites dorer les flocons 8 à10 minutes en prenant soin de les travailler à la spatule. A mi-cuisson, les flocons en surface prennent une belle couleur ambrée mais ceux du dessous n‘ont pas encore caramélisé. En les travaillant, ils remontent à la surface et caramélisent à leur tour.

Au terme de cette première cuisson, ajoutez les amandes, le mix de noix et les pépins de courge. Faites cuire 3-4 minutes afin de torréfier ces dernières.

Sortez la plaque du four et ajoutez les cranberries. Laissez reposer à température ambiante et une fois refroidi, verser dans un grand bocal ou une boîte hermétique.

Le granola se déguste souvent avec du yaourt ou du lait, parfois avec des fruits frais en morceaux ou il peut simplement accompagner ou garnir un dessert: fromage frais et coulis de fruits, glace, muffins….



Savoury Muffins….. let’s try

2 Apr

One of the most positive thing in working as chef’s assistant in a Cookery School is that you have access to lots of new recipes, you really see how long it takes and what it tastes!!!

And the following recipe really worth it!

Savoury feta, slow roasted tomatoes, paprika & caramelised balsamic onion muffin

First of all….. don’t be scared by the title, it looks impossible but indeed it is very very easy….

And if you want to do something else…. just change the filling written bellow…. it’s up to you and to your mood!

For 12 muffins

  • 275g of plain flour
  • 1 tbsp baking powder
  • 1 tsp sea salt
  • 2 eggs
  • 225 ml milk


  • 20 cherry tomatoes sliced in 2
  • 4 red onions sliced
  • 2 tbsp red balsamic vinegar
  • 6 sprigs thyme, leaves chopped
  • 1 tsp smoked paprika
  • 100 g feta cubed

What takes long with that recipe is the filling but once it is done you can keep it a few days

For the tomatoes

Preheat the oven to 140° and place the halves cherry tomatoes on a tray with baking parchement, drizzle with olive oil, salt, pepper, sugar, herbs (up to you) and garlic. Roast for at least one hour until they are soft but not dry.

For the onions

Heat a pan filled with 4 tbsp of olive oil and gently cook the onions for about 20 min until soft, then add balsamic, paprika and thyme, cook another minute and leave it cool down.

For the muffins

Pour flour, salt & baking powder in a large bowl.

In another bowl, beat eggs and milk then fold it in the flour. No need to fold it too much.

Add the onions and 2/3 of the feta and tomatoes. Keep the rest for the toping. Gently mix.

Pour the mixture into the muffins cases well buttered if it is not silicone or paper ones.

Top with a half tomato and feta.

Cook for about 20 min at 180°. The muffins have well risen and are golden.

Remove on a rack and serve warm.