Maybe they are not quite a ‘looker’, but they are super easy to make and super healthy to eat. Enjoy your cake for breakfast and feel good about it.
APPLE, CARROT AND CHIA SEED MUFFINS
(Adapted from Tesco Real Food)
100g apples, coarsely grated
75g carrots, finely grated
1 tsp ground cinnamon
1 lemon, finely zested
3 tbsp chia seeds
100g light brown sugar
75ml mild olive oil or vegetable oil
120g self-raising flour
½ tsp baking powder
2 teaspoons brown sugar (optional)
- Preheat the oven to 180°C. Line a 12-hole muffin tin with paper cases. (However, I have to point out, I never managed to get 12 muffins out of it, only 9 maximum.)
- In a large bowl, mix the grated apple and carrot, cinnamon, lemon zest, chia seeds, sugar, 1/4 tsp salt, oil and eggs, until combined.
- Set aside for 5-10 minutes, or until the chia seeds have expanded a little. Meanwhile, sift the flour, baking powder and bicarbonate of soda into a separate bowl.
- Stir the dry ingredients into the carrot mixture, mix well to form a batter. Divide evenly between the muffin cases, and then scatter over the brown sugar, if using it. Bake for 15-18 minutes, or until risen and springy to the touch. Remove from the oven and leave to sit for 5 minutes, before removing the muffins on a wire rack to cool completely.
These biscuits are a taste of childhood for me. It comes from the time when our mums couldn’t get hold of chocolate, nuts or any other ‘exotic’ ingredients easily, so they had to make some treats with what was available. However, the cottage cheese was a staple ingredients in any household, hence in our culture so many recipes are based on this product, which is still very popular to this day.
These biscuits are very frugal, just 4 ingredients, but you need to get hold of this type of cottage cheese/farmers cheese/tvorog to get a right consistency. Luckily, it’s widely available in all big supermarkets, in ‘world section’.
They are the best while still warm, with glass of milk.
SOFT COTTAGE CHEESE BISCUITS
(About 30-35 biscuits)
200g butter,at room temperature
250g farmers/cottage cheese
350g plain flour
1 teaspoon baking powder
sugar for rolling , approx 150g
- Preheat the oven to 180C. Line up a baking sheet with the parchment paper.
- In a big bowl, mix together the butter and cottage cheese first, then add the flour and baking powder. Using a wooden spoon or a mixer, make sure it is well incorporated. At this stage, you might need to add a bit more flour to get the consistency of sought when it is pliable, but not sticking to the hands.
- Then, on a lightly dusted with flour clean surface, roll out the dough at about 0.5 cm thickness. Cut the circuits with the cookies cutter (I prefer using 3 inches/88mm cutter). Cut as much circles from the dough as possible, save the scraps, scrunch them into a little ball and reuse it, repeating the the same process.
- Put the sugar into a small bowl and press one side of the circle of dough into the sugar. Fold it in half to form a half moon shape. Press one side into the sugar again, fold it in half and press one of the sides in the sugar. Alternately, you can press both sides in the sugar straight away, but in this case your biscuits will be much darker in colour and crispier. I normally do half and half to satisfy everyone. Notice that there is no sugar added in a dough, so you control how much sugar you want to roll into the biscuits.
- Place the cookies on pre lined baking tray and bake for 20 – 25 minutes or until the cookies are puffed and golden.