Cottage Cheese Muffins with Spring Onion and Pesto

               I was cutted off from the internet since Friday morning so I wasn't able to post anything on a blog. So I wasn't able to post about those lovely muffins with cheese and onion. Truly summer on a country mix. Even though the day was so hot I can barely move I knew I must bake those. So I turn on the oven, put those inside and run off from the kitchen faster than you could say "Muffins, muffins everywhere"

Muffins are easier than anybody could think - just grab few things, mix not nicely and your done. Now take nice amount of fresh, farm butter, cut those in the half and you can celebrate hot summer afternoon with bees flying over your head.

Cottage Cheese Muffins with spring onion:

150 gram flour

1 teaspoon of baking powder

salt, pepper to taste

150 gram of cottage cheese
2-3 tablespoon of pesto

2 eggs

30 ml of thick buttermilk

Small bunch of spring onion with 2-4 onions

5-10 leaves of fresh basil 

Preheat oven 160C

Prepare two bowls - one for dry products and one for wet.

Mix flour, baking powder with salt and pepper in a bowl. In Second mix cottage cheese with buttermilk and pesto until quite smooth, add nicely chopped spring onion. Now the eggs mix them into cottage mixture (I never separate yolks and whites but I know that some do). Now put flour in "wet" bowl. You should mix this roughly. Don't be to precise. You want the crumbs. Crumbs are good.

Pour mixture into muffins cups (fill 1/2 of cups, maximum until 3/4 of the cup) and bake until golden brown or even dark brown. How you like yours?

Spinach muffins for St.Patrick Day

                Going Green is very common term these days. But, like it or not, with St.Patrick Day just around corner, I knew that sooner or later I will find myself making something green. Baking green, to be exact.
Well if you hate be like everybody else think about that recipe as a spell. Spell against winter.


Spinach muffins with pumpkin seeds ( recipe inspired by Green Kitchen's Spinach Muffins ):


300 gram flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon nutmeg 
1/2 teaspoon of sea salt
1 big farm egg or 2 smaller eggs
1 tablespoon of olive
300 gram of spinach ( or spinach and carrot mix )
1 cup ( 250 ml - 300ml ) of yogurt
pumpkin seeds to top it


Preheat oven 350F/180C. 
Mix all dry ingredients in one bowl. In second beat egg with yogurt, than add your spinach ( i used chopped frozen one, heated before to dry it a little ) and mix well. Add your yogurt-spinach mix to dry ingredients and mix quickly with a spoon. It could not be mix well. I say more - it should be imperfect.
Take your muffin tins and spray them with oil. Pour your muffin to 1/2 of tins hight. Decorate with pumpkin seeds. Bake for 20-25 minutes. Eat and celebrate St. Patrick Day.