Rolled oats, dark chocolate and strawberry muffins

The process of losing weight is never fun. Of course, when you get on the scale at the end of the week and see the progress you’ve made there is this moment of glee and happiness. But when you’re at a friend’s place and have to say no to cookies, snacks and have to think of cooking and eating healthy every single day it gets tiring and frustrating.

For me, it takes a lot of time, effort and perseverance to lose weight. Not because I’m not motivated, but because I’m not just looking to lower my weight temporarily. I don’t want a quick fix. I want to change my eating-habits, make them healthier so I know I’m taking proper care of myself and my body.

So, to give myself a break every once in a while I decided that I’m allowed to have a nice muffin or other delicious snack in the weekend. But eating a muffin filled with sugar and butter isn’t going to make me feel good about myself. So instead, I made myself these delicious muffins. They’re healthy, using olive oil and honey, and very tasty with the strawberries and chocolate in them. A very nice treat I don’t feel guilty eating!

Rolled oats, dark chocolate and strawberry muffins
Adapted from: Smulweb (a Dutch recipe website)
Makes: about 14 muffins

Ingredients

• 150 gram whole-wheat flour
• 125 gram rolled oats
• 12 gram baking powder
• 75 gram dark chocolate (broken into little pieces)
• 235 ml milk
• 60 ml honey
• 30 ml olive oil
• 2 egg whites
• Handful strawberries (sliced in quarters)
• Pinch of salt

Directions

1. Preheat the oven to 220°C/430°F and put the paper cases in a muffin tray.
2. Mix all the dry ingredients (including the chocolate) in a bowl.
3. Add the olive oil, milk, egg whites and strawberries and mix. If the mixture is a bit dry, add a bit more milk.
4. Fill the paper cases about 2/3 with the batter and bake in the oven for about 17 minutes and then transfer the muffins to a wire rack to cool.

~ Enjoy!

Chocolate cupcakes with cream cheese frosting

I absolutely love cupcakes and seriously, who doesn’t? But, if I’m completely honest, I must admit that I do find buttercream frosting to be overly sweet most of the time. So when my grandma asked me to bake her cupcakes for her birthday I decided to try this Cream cheese frosting I found on Glorious Treats instead of the buttercream I’d made up until now.

And now, I’m hooked. I loved this frosting that was still sweet but not overly so and it went amazing with the chocolate cupcakes I made! They were a real hit at the party too and some people were surprised that I’d made them since they thought they were bought in the store. Kudos for me and this is definitely a recipe I’ll be making again!

Chocolate cupcakes with cream cheese frosting

Adapted from: Cupcake from 500 Cupcakes and the frosting from Glorious Treats

Yields: ± 15 cupcakes

Ingredients for the cupcake

• 230 gram self raising flour
• 1 teaspoon baking powder
• 230 gram light brown sugar
• 230 gram soft butter
• 2 eggs, white and yolk separated
• 100 gram dark chocolate, melted
• 1 teaspoon vanilla essence
• 125 ml milk

Ingredients for the cream cheese frosting

• ½ cup butter (set at room temp about 10 minutes, but should still be cool)
• 8 oz. cream cheese (directly from fridge)
• 1 teaspoon vanilla extract
• 4 cups powdered confectioners’ sugar
• 1 to 4 Tablespoons heavy cream, heavy whipping cream (or milk- although I do like the richness that cream adds)

Directions

Cupcakes

1. Preheat oven to 175°C/345°F and put the paper cases in a muffin tray.
2. Sift the baking powder and put aside.
3. In a medium-bowl whisk the sugar and butter until it’s creamy and light. Mix the egg yolks in and then fold the melted chocolate and vanilla essence trough the mixture.
4. Add the baking powder and milk bit by bit until they’re mixed completely through the batter.
5. In a clean bowl, whisk the egg white until it’s firm and then fold it through the batter.
6. Fill the paper cases with the batter and bake in the oven for about 20 minutes and then transfer the cupcakes to a wire rack to cool.

Frosting

1. Place butter in a large mixing bowl and blend slightly. Add cream cheese and blend until combined, about 30 seconds.
2. Add vanilla extract and powdered sugar and blend on low speed until combined. Increase to medium speed and beat until it begins to get fluffy.
3. Slowly add the heavy cream, a little bit at a time until desired consistency is met (don't add too much if you want the frosting to stay in place when piped on cupcakes).
4. Beat until fluffy, about 1 minute (if you want, add some food colouring now).
5. Frost your cupcakes and add any other kind of decorations.

~ Enjoy!

Chocolate brownie cupcakes

Like most women I love chocolate and my memories of mom's brownies are good ones. Especially the ones that failed to come out the way she wanted them to. You know, the brownies that haven't baked properly and thus are still a bit wet on the inside? My sister and I ate them with a spoon and they were delicious! Sorry mom...

So when I came across a recipe for chocolate brownie cupcakes in The Cupcake I knew I just had to try those! They were very tasty with a good chocolate flavor, although of course not as moist as my mom's failed brownies were. You do need to carefully watch your oven on this one, since just a tad bit too long ensures you that your brownie cupcakes have a rather hard top.

This recipe makes 12 cupcakes.

Ingredients

• 225 g plain chocolate, broken into pieces
• 85 g butter (softened)
• 2 large eggs, lightly beaten
• 200 g soft dark brown sugar
• 1 tsp vanilla extract
• 140 g plain flour
• 75 g walnuts (optional)

Recipe

• Preheat the oven to 180°C/350°F. Put 12 paper cases in a muffin tray.
  
• Place the chocolate and butter in a saucepan and heat gently, stirring constantly, until melted. Remove from the heat and stir until smooth. Leave to cool slightly.
  
• Place the eggs and brown sugar in a large bowl and beat together, then add the vanilla extract. Sift in the flour and fold in gently, then stir in the melted chocolate mixture until combined. Stir in the chopped walnuts.
  
• Spoon the mixture into the paper cases. Bake in the preheated oven for 30 minutes, or until firm to the touch but still slightly moist in the centre. Transfer to a wire rack and leave to cool.

~ Enjoy!