Zizi's Adventures - Real Food, Real Stories

Cocoa and Banana Muffins with Black Sesame Seeds

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Raise your hands if you know Béa and her beautiful and amazing food blog, La Tartine Gourmande. If you don’t, hurry up and check it out, after reading my post. 🙂 Béa’s blog was the first foreign food blog I found and I fell in love with it. Her recipes are nourishing, healty and mostly gluten-free. And her photograpy… Oh My God… that is absolutely stunning. She is such a great, talented photographer and food stylist. You know what is the best? I have the opportunity to meet her in August at Food Blogger Connect, Europe’s premiere food bloggers conference. I’m so looking forward to meeting Béa and learning from her on her workshop.

And why am I writing all these? Because I chose a recipe from her to bake this yum cocoa and banana muffins with black sesame seeds on top. You should try it too!

Cocoa and Banana Muffins with Black Sesame Seeds

Ingredients

– 2 ripe bananas, smashed with a fork
– 100 g white spelt flour
– 100 g whole wheat spelt flour
– 50 g hazelnut meal
– 3 tablespoons cocoa powder, unsweetend
– 1 teaspoon baking powder
– 1/2 teaspoon baking soda
– 1/4 teaspoon salt
– 90 g cane sugar
– 1/3 cup oat milk
– 2 organic eggs
– 80 g butter, melted
– 1/2 vanilla bean, split and seeded
– black sesame seeds

Method

Preheat the oven to 170C (350F) and line 12 hole muffin tray with paper cases. 
In a bowl mix together the dry ingredients: flours, hazelnut, cocoa powder, baking powder, baking soda and salt. In another bowl stir together the eggs with the cane sugar, beat until light, then add oatmilk, butter and vanilla and mashed bananas. Pour the wet ingredients into the dry ones and mix until smooth. Spoon the mixture into the cases, filling them about two thirds full, dividing the batter evenly. Sprinkle the tops with black sesame seeds. Bake the muffins about 25-30 minutes on 170-180C (350F). Remove from the oven when a cocktail stick just comes out of the muffins cleanly. Leave them to cool in a wire rack.

Chocolate-Zucchini Cupcake with Peanut Butter Frosting

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I have already told you that I love cupcakes. Last weekend I baked a new version and nothing left of course. Because of the zucchini the dough is light. The peanut butter frosting is salty and sweet in the same time. I will definitely bake it again.
What is your favourite cupcake?
Chocolate-Zucchini Cupcake with Peanut Butter Frosting

Ingredients (makes 12)
For the cupcake
– 1 cup peeled, grated zucchini
– 1/4 cup unsweetend cocoa powder
– 1/2 cup sunflower oil
– 170 g white spelt flour
– 120 g cane sugar
– 1 organic egg
– 1 teaspoon baking soda
– 1/2 teaspoon baking powder
– 1/2 teaspoon salt
– 1/2 vanilla bean, split and seeded
For the frosting
– 150 g mascarpone
– 2-3 tablespoons peanut butter
– 2-3 teaspoons cane powder sugar
– 1/2 vanilla bean, split and seeded
Method
Preheat oven to 170C (350F). Line 12 hole muffin tray with paper cases. In a bowl stir together the egg with the cane sugar, then add oil, vanilla and zucchini. In another bowl mix together the dry ingredients: flour, cocoa, baking soda, baking powder and salt. Pour the dry mixture into the wet ones and mix until smooth. Spoon the mixture into cases, filling them about two thids full, dividing the batter evenly. Bake about 25-30 minutes on 170-180C (350F). Remove from the oven when a cocktail stick just comes out of the muffins cleanly. Leave them to cool in a wire rack.
For the frosting in a bowl mix together the mascarpone with peanut butter, cane powder sugar, vanilla until smooth. Refrigerate about 30 minutes. Frost the cupcakes with this yum peanut butter frosting.

Cinnamon Cupcake

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I have started making cupcakes recently but I like it so much. This cinnamon one is so creamy and moist. I could only save one to take photos of it. The base of the cupcake is vegan and without frosting tastes amazing too.
Cinnamon Cupcake

Ingredients (makes 12)

For the cupcake
– 2 cups whole wheat spelt flour and white spelt flour, mixed
– 1 teaspoon cinnamon
– 1 teaspoon baking powder
– 1/2 teaspoon baking soda
– 1/2 teaspoon salt
– 2 teaspoon tapioca starch (or cornstarch)
– 1 teaspoon apple vinegar
– 1 and 1/2 cups oatmilk (you can use rice, soy or almond milk too)
– 1/2 cup cane sugar
– 1/3 cup sunflower oil
– 1 vanilla bean, split and seeded

For the cinnamon cream frosting
– 200 g mascarpone
– 1 tablespoon cococa powder, unsweetend, sifted
– 1,5-2 tablespoons powdered sugar, sifted
– 1 teaspoon cinnamon
– pinch of salt

Method

Preheat the oven to 170C (350F). In a bowl mix together the dry ingredients: flours, starch, baking powder, baking soda, cinnamon, salt. In another bowl mix together oatmilk with vinegar and sugar and stir to combine. Add oil, vanilla and stir together. Pour the wet ingredients into the dry ones and mix until smooth. Line 12 hole muffin tray with paper cases. Spoon the mixture into cases, filling them about two thirds full, dividing the batter evenly. Bake about 25-30 minutes on 170-180C (350F). Remove from the oven when a cocktail stick just comes out of the muffins cleanly. Leave them to cool in a wire rack.

For the frosting in a bowl mix together the mascarpone with cocoa powder, cinnamon, salt and powdered sugar until smooth. Refrigerate about 30 minutes. Pipe on the cinnamon frosting to the cupcakes.

Butternut Squash-Chocolate Muffin

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Újabb sütőtökös bejegyzés, ráadásul az előző is az volt. Ugye megbocsájtjátok? 🙂 De az sós volt, ez pedig édes. Ja, és ebben a szezonban nem ez az utolsó recept, ami sütőtököt tartalmaz. Lesz még több! Szóval ez a muffin tényleg majszolni való és abbahagyhatatlan. Puha, omlós a sok sütőtök miatt. Annyira finom, hogy az elmúlt négy hétben minden héten készült belőle egy adag.

A receptet Erika blogján találtam. Erika amerikai, a férje viszont magyar származású, így jelennek meg magyar receptek is a blogján. Mint, minden amerikai sütemény receptje, ez is jó sok cukrot tartalmaz (legalábbis szerintem), így ezt jócskán csökkentettem. Amikor Twitter-en megírtam Erikának, hogy én mennyi cukrot raktam bele, azt válaszolta, hogy nem tudja, hogy neki vagy a fiainak elég édes lenne-e ennyi cukorral. Mondtam neki, hogy nekünk még ez is bőven elég. Csak beszélek és beszélek… jó lenne, ha már a lényegre térnék, ugye?

Hozzávalók:
– egy kisebb hosszú sütőtök fele, kimagozva, megsütve (170-180 fokon kb. 50 perc alatt), húsa kikanalazva
– 1,5 bögre liszt (vegyesen teljeskiörlésű búza és tönköly fehérliszt)
– fél bögre napraforgó olaj
– fél bögre nádcukor
– 1 teáskanál sütőpor
– 1/2 teáskanál szódabikarbóna
– 1/2 teáskanál só
– 2 db bio tojás
– 1 teáskanál fahéj
– 1 teáskanál őrölt szerecsendió
– 4 db szegfűszeg, mozsárba összetörve
– fél vaníliarúd kikapart magjai
– egy nagy marék csokoládé csepp vagy 50 g 70%-os csokoládé felkockázva
(A recepthez használt bögre 2,5-2,6 dl-es.)

Melegítsük elő a sütőt 170 fokra. Tegyünk papír kapszlikat a muffin tepsibe.

Egy nagy tálban keverjük össze a sütőtök megsült belsejét, az olajat, a tojásokat, a cukrot, a fűszereket, a vaníliát és a sót. Adjuk hozzá a lisztet, a szódabikarbónát, a sütőport és keverjük jól el a sütőtökös masszában. Dobjuk bele a csoki cseppeket, keverjük ezzel is el, majd a tésztát adagoljuk a muffin tepsibe. 170-180 fokon süssük 25-30 percig. Végezzünk tűpróbát, hogy lássuk tényleg jól átsültek-e a muffinok. Ebből a mennyiségből 12-15 db lesz.

Sütőtökös receptek még a blogon:
Sütőtökös póréhagymás fusilli
Sütőtök krémleves
Sütőtökös vöröslencse leves
Sütőtökös palacsinta
Sütőtök “fasírtgolyók” karórépa-burgonyapürével

Cocoa, hazelnut and banana muffins

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These chocolate-y muffins are really comforting and on a cold winter day like today they are a real treat with a cup of hot chocolate tea. The bananas leave the inside moist and you can’t stop eating them.

I found the recipe on one of my favourite food blogs, La Tartine Gourmande. The writer, stylist and photographer behind the blog is the talented Béa. I’m 100% sure that she was born to do this. Her photos are so tempting and delicious so don’t visit her blog when you are hungry! 🙂


Ingredients

– 90 g white spelt flour
– 30 g whole wheat spelt flour
– 50 g hazelnut meal
– 1 teaspoon baking powder
– 1/2 teaspoon baking soda
– 1/4 teaspoon salt
– 4 tablespoons unsweetend cocoa powder
– 2 organic eggs
– 80 g natural cane sugar
– 7 tablepsoons melted butter
– 1/2 vanilla bean, split and seeded
– 2 ripe bananas, mashed with a fork

Method

In a bowl combine the dry ingredients: flours, hazelnut meal, baking powder, baking soda, cocoa powder and salt. In the meantime preheat the oven to 180C (350F) and line 12 hole muffin tray with paper cases. In another bowl beat the eggs with the sugar until light. Stir in melted butter, mashed bananas and vanilla. Add the dry ingredients and mix until smooth. Spoon the mixture into the cases, dividing the batter evenly. Bake the muffins about 25 minutes on 170-180C (350F). Remove from the oven when a cocktail stick just comes out of the muffins cleanly. Leave them to cool on a wire rack.