The day after ...

Healthy banana muffins
Prep: 15min     Cooking time: 20min     Serves: 12

Ingredients

• 3/4 cup flour
• 3/4 cup bran cereal, grounded
• 1 cup oatmeal
• 1 egg
• 1/2 milk
• 2 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1/3 cup yogurt, plain
• 2-3 bananas, mashed
• 1 apple, diced
• 1/4 cup raisins
• 1/4 cup maple syrup

Preparation
Preheat oven at 350°F

In a large bowl, mix egg, oil, and maple syrup.
In a smaller bowl, mix flour, baking soda, baking powder, salt and oatmeal.
Add the second mix to the first one, alternating with milk.

Pour into muffin mold. Bake for 20min.
Let cool down before removing from the mold.

Source: Ma Cabeza

Nutella loaf

I had breakfast 

in Europe ... with Nutella

... therefore, I think!

That I can share with you another great recipe I made and that reminds me of breakfast in Switzerland, Germany or France. Europeans seem to fuel on Nutella in the morning !

Nutella was first created in the 1940s by Mr Pietro Ferrero, a patisserie maker and founder of the Ferrero company. Second World War rationing meant that cocoa beans were in short supply. To extend the chocolate ratios, Mr Ferrero mixed toasted hazelnuts with cocoa, cocoa butter and vegetable oil to create 'Pasta Gianduja', which was originally sold in loaves.

In 1949 Ferrero altered the original recipe so it could easily be spread onto bread and was then known as 'Supercrema Gianduja'. In 1964, reflecting one of the main ingredients, it was renamed nutella. 

Nutella Loaf

Prep: 30 min + 2 hours rising     Cooking time: 25 min     Serves: 12

Ingredients

• 7g dried yeast
• 5 ml sugar
• 250 ml warm milk
• 400g plain flour
• 5 ml salt
• 1 egg, lightly beaten
• 30 g butter, melted and cooled slightly
• 15 ml milk (extra)
• Nutella, enough to spread

Preparation

Grease a baking tray.

Mix the yeast, sugar and warm milk in a bread machine. Start the Dough program and close the cover for 10 min.

Mix the flour and salt in a bowl. Add to cover the yeast mixture. Make a well in the center and add the egg. When the kneading process is completed, put the dough in an oiled bowl, cover loosely with greased plastic wrap and leave in a warm place for 75 min, or until doubled in size.

Punch down the dough, turn out into a floured surface and knead for 30 second, or until smooth. Roll out to a rectangle, 30 x 20 cm, and brush with some extra milk. Spread the Nutella. leaving a border. Roll lengthways into a log shape.

Lay on the baking tray and brush with the remaining milk. using a sharp knife, slash the loaf diagonally at intervals. Leave to rise in a warm place for 30 min (cover with a damp tea towel).  Preheat the oven to 425F. Bake the loaf for 25 min, or until golden.

Source: Inspired by Soups and Breads, Step-by-Step Cookbook