Posts filed under ‘Snack’

Cinnamon Muffins

I’m back in the kitchen after some months where work has gotten the better of me. And the kitchen has been neglected… Of course I’ve been cooking, but nothing exciting – and I miss it!

It’s Sunday morning, and I wanted to treat my husband and I with some Sunday-Morning-Muffins. Since it’s officially Autumn in Denmark, I wanted something spicy yet indulgent, so it was absolutely perfect when I found a recipe for Cinnamon Toast Muffins on the Eat, Live, Run blog. I adapted the recipe a bit, so here we go on my Autumn Cinnamon Muffins. They are currently still in the oven, overflowing the house with a delicious scent of cinnamon and vanilla. But as I am absolutely sure that they will be good, I’ll give you the recipe already.

Cinnamon Muffins

Makes 11 cupcake sized muffins

Batter:

1 ½ cup of all-purpose flour

0.75 cups of whole rye flour

0.75 cups of organic cane sugar

½ tsp of cinnamon

½ tsp of cardamom

½ tsp of nutmeg

A pinch of vanilla powder

1 ½ tsp of baking powder

0.75 cups of organic 1.5% milk

1/3 cup of neutral vegetable oil (I believe that coconut oil would also be amazing!)

1 organic egg

Topping:

4 tbsp organic butter

½ cup organic cane sugar

1 tsp cinnamon

Pre-heat the oven to 190 degrees Celsius. Mix dry ingredients in one bowl and wet in another. Combine the two, stirring until mixed well. Scoop the batter into a muffin pan or cupcake tins – I use silicone forms. Bake for around 20 minutes, or until a knife inserted in a muffin comes out clean.

For the topping, heat the butter and mix in sugar and cinnamon. Dip each muffin top in the mixture, and leave to cool slightly. The topping will crisp up.

1 cup = 2.5 dl

Enjoy, preferably with a nice cup of tea and someone you love by your side. I will be serving mine to my husband in bed very soon, with a steaming cup of his favourite french-press coffee. As my camera have been stolen, I cannot show any pictures just yet…

September 26, 2010 at 10:31 2 comments

Homemade snack bar

Sometimes I really like to have a snack bar with me, if I know that I’m going to need great fuel for exercise later in the day, or if I need some extra fibers or food during the day. As I think it is very expensive to buy such bars and that it can be difficult here in Denmark, to find bars without excess sugar, I make my own.

Today I made oat and date bars with hazelnut, cacao nibs, flax seed and vanilla.

Oat bars (12 bars/servings)
16 fresh, pitted dates
100 g oats
2 tbsp flax seed
3 tbsp raw cacao nibs
100 g hazelnut butter
4 tsp coconut oil
Pinch of pure vanilla powder

Blend dates into a coarse paste. Mix with remaining ingredients. Shape into bars and put in the oven at 150 degrees for 10 minutes if desired, followed by putting them in the freezer. Otherwise just pop in the freezer. Wrap in cling film and store in fridge.

The nutritional info on each bar is:
Nutrition Facts

User Entered Recipe
12 Servings
Amount Per Serving
Calories 141.1
Total Fat 9.0 g
Saturated Fat 2.8 g
Polyunsaturated Fat 1.4 g
Monounsaturated Fat 4.2 g
Cholesterol 0.0 mg
Sodium 1.1 mg
Potassium 178.6 mg
Total Carbohydrate 16.8 g
Dietary Fiber 3.3 g
Sugars 7.5 g
Protein 2.8 g
Vitamin A 0.1 %
Vitamin B-12 0.0 %
Vitamin B-6 3.8 %
Vitamin C 0.9 %
Vitamin D 0.0 %
Vitamin E 6.7 %
Calcium 2.2 %
Copper 10.9 %
Folate 4.0 %
Iron 5.7 %
Magnesium 8.3 %
Manganese 47.7 %
Niacin 1.9 %
Pantothenic Acid 2.5 %
Phosphorus 7.5 %
Riboflavin 1.7 %
Selenium 0.8 %
Thiamin 8.2 %
Zinc 3.8 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Calculated at http://recipes.sparkpeople.com/recipe-calculator.asp

April 15, 2010 at 12:28 Leave a comment


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