Super moist mini lemon donuts

As we are in the midst of our third lockdown here in England , I find myself demotivated and don’t really know what to do with my days. Every morning I wake up tired, cause you don’t really rest properly when you laid in bed half a day, and think “what the HECK am I going to do all day?!” ….so I thought a little baking would cheer me up, and it did! The ingredients for this recipe will most likely be already in your house, that’s a plus right?

INGREDIENTS: (12donuts)

  • 90g egg whites (3 eggs)
  • 100g caster sugar
  • 60g olive oil
  • Zest of one lemon
  • 50g lemon juice
  • Pinch of salt
  • 125g flour
  • 8g baking powder

FOR THE GLAZE:

  • 100g icing sugar (sieved)
  • 2/3 tbsp lemon juice
  • Might add a tbsp of water

For this glaze you really need to test for yourself thick or runny you want it. Weather you want to dip your donuts like me or drizzle the glaze on top you might want to add a spoonful of extra water or stick to 2tbsp of lemon juice.

Let’s start by whipping egg whites and sugar to hard peak. Keep whisking and slowly add the oil, lemon zest and lemon juice. Lastly fold in the flour & BP with a spatula so to keep the mix fluffy and not loose the air we created by whipping the whites.

Pipe the mix into silicone moulds and bake for 10/12 mins at 180C fan

Let them cool on a rack before glazing. Hope this little recipe brightens up you day!

Meowmeow

Breakfast Muffins

Hiya!! The humid, rainy, grey London weather makes me reject my usual yoghurt and cereal in the morning, so I played around and came up with these moist and nutritious breakfast muffins that are basically a porridge bowl in a mouthful!

INGREDIENTS:

  • 150g Rolled Oats blitzed into flour
  • 2 tbsp Honey (maple syrup option)
  • 2 tbsp Peanut Butter (or any other nut butter you love)
  • 1 Banana
  • 2 Eggs
  • 50g Chocolate Chips
  • Pumpkin & Sunflower seeds to decorate on top / mixed nuts
  • For a fully vegan option substitute the eggs with 100g of Apple sauce or add one extra banana 🙂

Pre-heat the oven at 180C, fan on. Crush the banana with a fork, add your honey, nut butter and eggs and mix it all together. Fold your oat flour and pipe the mix into you muffin cases. Bake for 20/25min.

Easy & Healthy Banana Blueberry Bread

Hi yaa!! I know, It’s been ages since I posted a recipe on the blog! I kind of felt discouraged, like I wouldn’t “stand out” no matter what I wrote about. I guess It’s important to not compare yourself too much to others and genuinely share what you make without getting into your head about the outcome. SO, back to the reason you are here for!!

We are back into lockdown here in the uk so the common thought is : BANANA BREAD right?! If you are one of those people that got tired of making, eating, even hearing about banana bread well, too bad for you! I was obsessed with this baked good way before COVID-19 made it mainstream and I have never posted a recipe of it because I was mainly improvising, jumping here and there from one recipe to the other. What I’m gonna share today is quite a HEALTHY version of this super popular recipe as I am now following a nutritional plan and wanted a satisfying breakfast that still hits the criteria of my diet plan.

I had lots of Blueberries in the house but needless to say this would be great by itself, with chocolate chunks, nuts, raisins, whatever floats you boat.

INGREDIENTS:

  • 2 eggs
  • 120g runny honey (maple syrup is a good substitute)
  • 70g olive oil
  • 60ml milk of your choosing
  • 2 large bananas (or 3 small ones)
  • 220g self raising wholewheat flour (if you want to substitute self raising with normal flour just remember to add 1/2 tsp of baking soda)
  • 1/2 tbsp cinnamon
  • Pinch of salt
  • 125g Blueberries (1 punnet)

As you know this recipe is pretty straightforward, in a bowl start adding all your wet ingredients and lightly whisk. Now for the consistency of the banana it is really up to you: crush it with a fork for a more chunky result of blend it quickly to have a smooth puree (that’s how I like it). Slowly fold in the dry ingredients making sure there are no lumps and last, but not least, the blueberries. Now here is a lil trick: wash and rinse the blueberries in a bowl, leaving them still a little wet and add a spoon of flour, shake the bowl vigorously until the blueberries are coated with flour. This will help them not sink into the bottom of the tin as they usually do.

BAKE AT 180C for 45/55 min (check as you go) and let it cool down before slicing (patience guys, patience).

Please reach out to me if you ever make this recipe, it would make my day!

Miaomiao

Wholemeal Blueberry Muffins

Hey guys! In this time of quarantine we all want to keep fit but still eat satisfying food, so I have been trying to bake with healthier ingredients. This recipe makes roughly 10 muffins, depending on how big your tins are!

Hope you enjoy it, give me feedbacks and tag me on Instagram when you make the recipe!

INGREDIENTS:

-2 eggs

-120g plain flour

-120g wholemeal flour

-1/2 tsp cinnamon

-5 tbsp honey

-65g unsalted butter

-65g oat milk (or any milk you prefer)

-1 tsp baking soda

-150g blueberries

Preheat your oven 180C. Melt the butter and put it on the side to cool. Mix all the dry ingredients, add milk, eggs then butter at the end. Put roughly a tablespoon and half in each muffin tin. Bake for 15/20 mins at 180C!!!

Miaomiao!

Gooey and chocolatey tenerina cake

Going back home for a week reminded me of how delicious and unique Italian food is. Tenerina cake is the perfect example: only five ingredients, things you could have in your house right this moment without even having to go shopping. Chocolate lovers, here is your gooey, moist, and scrumptious moment of joy!

INGREDIENTS:

  • 200g dark chocolate (mix with milk chocolate if you’re against the bitterness of dark choc)
  • 200g unsalted butter
  • 50g sugar
  • 4 medium eggs
  • 60g plain flour
  • Pinch of salt
  • Whipped cream/ice cream to serve
  • Fresh cherries to serve

Melt chocolate and butter on low heat. Divide yolks from whites. Mix the yolks with the butter and chocolate and whip the whites with sugar. Add up the sieved flour into the mix and at last fold in the whites.

Butter up the tin, instead of flour I used cocoa powder so that you don’t see the edges, although it’s gonna look darker, don’t worry it ain’t burnt!! Pre-heat the oven to 180C and bake for 14/18 mins!!

Miaomiao

Almond and apricot babka

As my other half is polish, in these three years together I got to know many dishes and sweets traditional to his culture and loved them so much I couldn’t contain myself to try make my own version of a babka (a sweet yeasty cake that comes from the word babcia=grandmother). I’m quite pleased by the end result although I’m sure with practice it could be even better and there are so many options you could choose, I made a braid in a loaf tin and tried 2 big swirls with the remaining dough.

INGREDIENTS:

  • 7g active dry yeast
  • 125g milk lukewarm
  • 50g brown sugar
  • 40g unsalted butter, softened
  • 1 egg
  • 250g all purpose flour
  • 1pinch of salt
  • Flakes almonds to sprinkle on top

  • 120g brown sugar
  • 100g ground almonds
  • 100g dried apricots

  • 3 tbsp Brown sugar
  • 1/2 tsp cinnamon
  • 1 glass of water

Whisk milk and yeast together and leave for a couple mins while you scale the other ingredients. Flour, butter, sugar and salt can all go into the mixing bowl until the butter is incorporated. Add the milk mixture and the egg last, the consistency should be sticky, kind of wet and soft. Leave covered in a bowl in a warm place to rise for 1 hour.

Cream the butter add sugar and ground almonds for the filling, make sure it’s spreadable. Chop the apricots. Put sugar, cinnamon and water in a little pot, an empty vanilla pod if you have one hanging around the house and bring to a boil once the babka is out of the oven.

The dough should be almost double the size after one our. Use a rolling pin to make it a little less than one inch thickness. Spread butter and almonds, chopped apricots and some flakes almonds. Roll the dough into itself to make a big swirl. Now with cinnamon buns you’d cut it in individual swirls and place it in the tin next to one another but I wanted to try make a braid so I cut the dough length wise and braid it like I would my hair! It’s a little messy and it tends to stick everywhere so make sure you have plenty of flour around you! Place the braid in the tin, cover with cling film and let it rise again for at least 30 mins.

Preheat the over to 180C for 20 mins until golden, once out of the oven brush with the cinnamon syrup and let it rest for a couple of minutes before taking it out of the mould .

Miaomiao