Category Archives: Breakfast

Apple and Cinnamon Breakfast Muffins

apple and cinnamon breakfast muffins with oat

Being away from home during the week these days, I love to celebrate shared meals on the weekends. Especially breakfasts. We get the day started on Saturdays and Sundays with a big breakfast with fresh juices or smoothies (I need a juicer! My electric blender is being pushed to its limits!). I also love to bake in the mornings. I am an early bird.

This weekend I made apple and cinnamon breakfast muffins with rolled oats. Wholesome for breakfast with no sugar involved but the slight sweetness of the apples. I will take some to Hamburg for next week for a second breakfast on the go.

rolled oats yoghurt for apple cinnamon breakfast muffins

I used Elstar apples for the muffins as they are quite sweet. I love the variety of apples (colours!) you see at the markets at the moment. But to be honest, I often don’t know a lot about the types of apples available. I am just impressed.

three apple and cinnamon breakfast muffins with oat

What you need for 12 muffins:

  • 500ml plain full fat yoghurt
  • 350g rolled oats
  • 2 large shredded apples
  • 100g oat flour
  • 100ml honey
  • 2 teaspoons ground cinnamon
  • 2 eggs
  • 20g fresh yeast

  • Steps:

  • Preheat oven to 180°C
  • When you shred the apples, don’t use the “apple juice” for the muffins
  • Whisk together all ingredients except for the rolled oats in a large bowl
  • Fold in the rolled oats
  • Scoop out the mixture into prepared muffin tins
  • Decorate with apple slices (not too thin or they get burned)
  • Sweet Buns with a Sticky Sea-Buckthorn Sauce

    sweet buns with sea-buckthorn sauce

    We spent a couple of days at the sea to unwind and to get some fresh air. I love spending time at the sea at this time of the year: the summer crowd is gone and the wind is blowing while the sun is still strong. We spent a lot of time outdoors and enjoyed some good food and wine. I love these short getaways to recharge and clear my head for some culinary projects.

    I wanted to work with sea-buckthorn for quite some time now and the island is full of it right now. It is quite difficult to pick the little orange berries as the plants have sharp thorns.

    Sea-buckthorn is much valued for its nutritional profile (e.g. high Vitmain C content) and has a long history in Chinese and Tibetan medicines. It has also become a little health trend, being a frequent ingredient in juices and cosmetic products these days.

    sea-buckthorn bush

    sea-buckthorn

    I used sea-buckthorn berries for a sweet sunday treat: quick sweet buns with a fruity sauce. The recipe for the sweet buns is foolproof and quickly ready.

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    Saturday morning Blueberry Datschi

    blueberry datschi close up

    We started the weekend this morning with a sweet little treat: A blueberry Datschi. “Datschi” (pronounced “Dutchie”) is a German word used for a kind of cake. The word is mainly used in the South of Germany and it is used in different combinations, also with potatoes for example, so there is no real translation.

    Last weekend we also had something sweet for breakfast: pancakes with caramelised peaches. Sometimes I like to make something special for breakfast on weekends.

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    Hot Red Currant Crumble – good morning weekend

    red currant crumble

    Why not start the weekend with a fruity little treat? I fell in love with red currants lately and they had super fresh ones at the market yesterday.

    I found this recipe in a magazine. For the red currant crumble, the red currants are mixed with minced almonds and honey, which compensates the soureness of the fruits. It is very nice to eat the red current crumble hot – directly out of the oven together with some plain yoghurt.

    Happy weekend!

    red currants basket
    red currants honey almonds

    What you need for four people:

  • 300g red currants
  • 50g minced almonds
  • 2 tablespoons honey
  • 80g wholemeal flour
  • 30g cane sugar
  • 50g butter
  • sugar powder for decoration
  • 400g plain yoghurt
  • Steps:

  • Remove the shrubs of the red currants
  • Combine red currants with almonds and honey and fill the mixture into 4 oven-safe glasses
  • For the crumbles combine flour, cane sugar and butter and mix with your hands
  • Add the crumbles on top of the red currants into the glasses
  • Put into the oven for about 30 minutes on 180°C
  • Dredge the glasses with sugar powder and serve with yoghurt