Muffins from leftovers

Ingredients for 1 servings:

• 100 g walnuts, ground almonds or hazelnuts
• 100 ml oil, e.g. rapeseed oil
• 100 g vanilla sugar, homemade
• 10 g lemon sugar, homemade
• 3 eggs
• 4 tbsp desiccated coconut
• 4 tbsp baking cocoa
• 1 pinch of cinnamon powder
• 1 pinch of salt
• 2 pinches of baking powder
• 2 tsp. baking soda
• 100 g flour, rather less
• 4 tbsp oat flakes, fine
• 100 ml oat milk (oat drink), as needed
• 2 tbsp raisins
• 1 tbsp cocoa nibs
• 1 large apple or 2 smaller ones

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Preheat the oven to 160°C (convection oven). Line a muffin tin with paper baking cups or use silicone muffin cups. Beat the eggs with the vanilla and lemon sugar until frothy. Add the oil and about 50 ml of oat milk. Fold in 1-2 chopped apples. Mix the dry ingredients in a separate bowl and then quickly mix with the wet ingredients to form a thick batter. Add more oat milk if needed. Pour the batter into the muffin tins. Bake in the preheated oven on the middle rack for about 20 minutes. Check if the muffins are done with a wooden skewer. Note: This recipe was born out of the need to use up leftovers. It encourages experimentation with the ingredients. These muffins prove that precise instructions aren’t always necessary for a delicious result, as long as the ratio of dry to wet ingredients is correct.