dinsdag 29 november 2011

marzipan - marsepein (GF-DF)

Making your own marzipan is very easy.
You can choose the amount of sweetness yourself and there is no need to add any artificial flavorings.

The color of home made (natural) marzipan is beige, the color of the almonds.
You can add coloring by kneading some cocoa powder through the marzipan for a brown color. When you want red you can add some beetroot juice. A tiny bit of soaked saffron makes it yellow.

I love to make my own marzipan pralines .
Did you know that almonds contain a lot of iron and calcium?

First we make the marzipan
For 200 grams you need 125 g almonds.

I always use unpeeled almonds, blanch them in boiling water for 1 minute, drain them and rub off the brown peels and dry them on a clean cloth. Then grind them very fine.

Further you need:
50 g unrefined cane sugar
1 tsp zest of an organic lemon
1 tbsp lemon juice
1 tsp agar-agar powder
50 g hard (clover) honey

In a small saucepan mix the sugar with the zest and lemon juice and leave it for 25 minutes to soak all the flavors. Stir once in a while. Then heat it slowly while stirring. Add agar-agar powder and leave it simmering for 2 minutes. Remove from the heat and mix in honey and almond meal. Knead until a cohesive ball. Let it cool, wrap in cling film and leave it in the fridge for minimum 8 hours to set.

Use it in cookies, pralines or make marzipan Christmas figures with your kids.

Making pralines with your home-made marzipan is fun. You can use chocolate, melted or not, nuts, candied orange or lemon peel and dried fruits to decorate.
Cut the marzipan in pieces and knead them in the form you want. Dip them in melted chocolate and put a nut on top!

Marsepein (200g)

125 g amandelen
50 g ongeraffineerde rietsuiker
1 tl geraspte schil van een biologische citroen
1 el citroensap
1 tl agar-agar poeder
50 g harde (klaver)honing

Ik gebruik altijd ongepelde amandelen. Blancheer de amandelen in kokend water en giet af. Wrijf de bruine velletjes eraf en droog de amandelen op een schone doek. Maal ze dan heel fijn.

Roer in een kleine steelpan de suiker met de rasp en het citroensap goed door elkaar en laat 25 minuten staan zodat alle smaken goed kunnen intrekken. Roer een paar keer door elkaar.
Zet dan op een zacht vuur terwijl je constant roert, zodat de suiker oplost, roer de agar-agar erdoor en laat 2 minuutjes zachtjes koken. Haal van het vuur en roer honing en gemalen amandelen erdoor. Kneed tot een samenhangend deeg. Laat het afkoelen en pak het in huishoudfolie en leg het minstens 8 uur in de koelkast.

Gebruik het in koekjes, pralines of maak marsepein figuurtjes met je kind(eren).

Bonbons maken met je eigen gemaakte marsepein is echt leuk om te doen.
Gebruik gesmolten chocolade om ze in te dippen, noten, zuidvruchten en gesuikerde citroen- of sinaasappelschil als decoratie of vulling.
Snijd de marsepein in stukjes en kneed ze in elke vorm die je wilt!

donderdag 24 november 2011

black olive fougasse – zwarte olijven fougasse - flat bread 11 - plat brood 11 (GF-DF-SF)

A fougasse is the French name of foccaccia, a delicious Mediterranean flat bread.
In this classic I put chopped black olives, olive oil and rosemary.
When making a gluten free bread you are always concerned that it will be tasty, but also will it be a little like the “real thing” or what you remember to be the real thing. I believe that this flat bread is nothing like the real (full of gluten) thing, but it is, also for non-celiacs, a very nice and flavorsome bread. And it’s all about taste,(and looks, ok).

Maybe the best things  to let go are the memories of the “real thing” and really accept that this is the new real thing. Creating new flavors and your own reality is much more rewarding than trying to copy something from the past.

We live in a time and place that there is an abundance of food and (too) much choices to be made. For me it’s better to stick to the natural gluten free resources that already exist and choose from there instead of creating all kind of fake foods filled with starches, sugar and additives I do not want to put in my body, like the gluten free food industry is doing.
I’m still in a healing process, or my intestines are (still after 4 years!), so I need wholesome foods, good food, energy giving food, naturally grown food.

I needed to get this in written words, because  many times I’m disappointed when I read about the contents of new gluten free products. I want to keep it simple. And it is.
Also for friends who want to cook for me. It is not difficult, just use natural foods!
This weekend I was at a birthday party and my friend M. made a cold buffet and soup. The first thing she told me was that everything she made was gluten free. I was really touched! This doesn’t happen often! She even bought me some special date nut sweet instead of the chocolate cake for the other guests.
To give and receive this attention to your food, health and friends is all that counts, not the gluten!

And now to the kitchen to make this delicious bread.
You can keep it for 2 days or freeze it in pieces!

Black olive fougasse

110 g buckwheat flour
100 g brown rice flour
60 g almond flour
75 g quinoa flour
½ tsp sea salt
2 full tsp dry yeast
1 tsp honey
1 cup warm water
2 tbsp olive oil
1 tsp apple or cider vinegar
2 tbsp chopped fresh rosemary
20 black olives, chopped
1 tbsp olive oil
½ tbsp Maldon sea salt flakes

Take your time to make the bread. When you eat it with soup, first make the dough, let it rise and make the soup.

Mix the flours with the tapioca and the salt.
Stir the honey and the yeast in the warm water in a glass bowl, cover it and let it come to live in a warm spot for about 10 minutes. Add the olive oil and vinegar to the yeast mixture, give it a stir and pour it in the middle of the flour mix. Put in the chopped olives and the rosemary too. With a (wooden)spoon stir vigorously till the dough starts to form. It’s hard work and the dough stays rather sticky!

Scoop it to a baking tray covered with oiled baking paper, flatten the dough in a nice fougasse shape with wet hands, cover it with a piece of oiled cling film and a clean cloth and let it rise for at least an hour on a warm spot.

Pre heat the oven on 200˚C.

Remove the cloth and when your fougasse is well risen (a little is ok) sprinkle it with some more olive oil and salt flakes.
Bake the bread in the middle of the oven nice golden brown in 25-30 minutes.

Suggestion: I remember my old friend Y, who lives in France now, she always made this lovely bread with loads of chopped garlic and some gorgonzola on top of it. Make your own variations, it’s free!

Zwarte olijven fougasse
 110 g boekweitmeel
100 g bruine rijst meel
60 g amandelmeel
75 g quinoameel
½ tl zeezout
2 volle tl droge gist
1 tl honing
250 ml warm water
2 el olijfolie
1 tl appel- of ciderazijn
2 el fijngehakte verse rozemarijn
20 zwarte olijven grof gehakt
1 el olijfolie
½ el Maldon zeezout flakes

Neem de tijd om dit brood te maken, het moet rijzen. Dus maak eerst je deeg, dan een lekker soepje en bak later het brood af.

Mix de meelsoorten, de tapioca en het zout in een kom.
Roer de honing en de gist met het warme water in een glazen kom. Zet even apart op een warme plek zodat de gist kan gaan werken, ongeveer 10 minuten.
Voeg olijfolie en azijn toe aan het gistmengsel en giet dit in het midden van het meelmengsel.
Roer samen met de olijven en rozemarijn met een pollepel goed door elkaar tot het deeg samenkomt. Het is flink zwaar roeren en het deeg blijft heel plakkerig!
Schep het deeg op een met bakpapier bekleedde bakplaat, ingevet met olijfolie, en vorm met vochtig gemaakte handen een mooie platte fougasse. Bedek met een met olie ingesmeerd stuk huishoudfolie en een schone theedoek en laat minstens 1 uur rijzen op een warme plek.

Verwarm dan de oven voor op 200 ˚C.

Haal de theedoek van het deeg en als je fougasse goed gerezen is, besprenkel je het brood met wat olijfolie en de zout flakes. Bak de fougasse in het midden van de warme oven tot goudbruin in ongeveer 25-30 minuten.

Suggestie: ik herinner me mijn oude vriendin Y, die nu in Frankrijk woont, zij maakte altijd haar fougasse met grofgehakte knoflook en gorgonzola erboven op, heel erg lekker.
Maak je eigen variant: dat kost niets!

zondag 20 november 2011

chickpea parsnip soup - kikkererwt pastinaak soep (GF-DF-SF-vegan)

Yesterday I made this chickpea soup with a black olive fougasse.
The rich and thick soup is a great meal for a Saturday night with a good piece of the bread and a glass of red wine accompanying.
Rustic and warming, it’s a pity that I don’t have a fire place. That would be perfect.
But, life is not, as am I.

Today we’re under a cloud all day, it’s chilly and humid. Not inviting to go out, everything is grey. Before I leave on my bike, brrr, I write this entry and find myself some warm but colorful clothes, to cheer myself up. I really have a problem with dull, grey Sundays. The best thing to do is stay in bed with a pot of tea and a load of books, magazines and papers. But I have a birthday to go to, that’s the nice part, it’s a 30 minute bike trip, that’s the bad part of it in this weather.

But ok, no more nagging, it is like it is, so here‘s the recipe, it’s enough for 10 people or days!

Chickpea parsnip soup (a big pan full)

350 g chickpeas, soak them in plenty of water, 1 night before or the quick way*
1 piece of kombu
2 bay leafs with a clove stuck in each one
6-10 cloves of garlic, chopped roughly
1 big onion, chopped roughly
6 tbsp of olive oil
1 parsnip, medium size, peeled and cut in small blocks
6 stalks of celery, cleaned and chopped
1 courgette, medium, roughly grated
1 tbsp cumin seeds
1 tbsp coriander seeds
1 full tsp smoked paprika powder
salt and black pepper, to season
fresh coriander leaved, last moment, garnish
harissa, for the heat lovers

When you didn’t have the time or forgot to soak your dried chickpeas, you can use cooked ones, but then take care of the seasoning as they contain salt already.
Soaking your own is easy, cheap and they stay a little tougher, which I like, they have more bite.

There is also a quick way to soak your pulses.
I happened to have forgotten to soak my chickpeas on Friday night, so I found them unsoaked the next morning in a bowl waiting for me.
The quick way is to put your chickpeas in a big casserole, fill it up with plenty of water, put in a piece of kombu, and bring it to the boil. Let it cook for 2-3 minutes, skim the surface if needed, put out the gas and with a lid on let it rest all day till your going to cook. A little earlier you put on the gas again and let the chickpeas cook for 1-2 hours, depending of the age of the chickpeas. The older they are, the longer the cooking time.

When the chickpeas are almost done you can start on the soup.

In a big soup casserole, 4-5 l, you heat the olive oil and put in the chopped onion and garlic, let it fry softly 4 minutes. Add the chopped parsnip and celery and let it sweat for 8 minutes with the lid on.
In the meantime you roast the cumin and coriander in a dry pan till you smell the fragrances and grind them in a mortar and add them to the vegetables in the casserole and mix everything well.
Add the grated courgette, the drained chickpeas with half of the cooking water. Take out the kombu and cut it fine and add to the soup. Put also the 2 bay leafs with the cloves in the soup.
Fill the casserole with enough water or vegetable stock till everything is well under water.
Season with salt and pepper or some vegetable bouillon cubes and bring it to the boil. Let it simmer for at least 1 hour, very softly. Taste and season if necessary.
With a stick blender blend the soup coarsely so that there will stay whole and crushed chickpeas and vegetables in it.
Add freshly chopped coriander and serve with harissa and a good flat bread (Recipe will follow this week!)

Kikkererwten pastinaaksoep(een grote pan vol, 10-12 pers)
350 g kikkererwten, een nacht geweekt en dan afgegoten, of gebruik de snelle methode*.
1 stukje kombu
2 laurierbladeren met een kruidnagel bestoken
6-10 knoflooktenen, grof gehakt
1 grote ui, grof gehakt
6 el olijfolie
1 pastinaak, geschild en in stukjes
6 stengels bleekselderij, schoongemaakt en in reepjes
1 courgette, grof geraspt
1 el komijnzaad
1 el korianderzaad
1 volle tl gerookt paprikapoeder
zout en zwarte peper, naar smaak
verse koriander, laatste moment
harissa, voor de pittig liefhebber

Als je geen tijd hebt of vergeten bent de kikkererwten te weken, kun je altijd gekookte gebruiken, pas dan wel op met zout gebruik.
Zelf je peulvruchten weken is makkelijk, goedkoop en ze blijven wat steviger, wat ik lekkerder vind.

Er is ook een snelle manier om te weken.
Ik was zelf ook vergeten de kikkererwten te weken en ze stonden gisterochtend op me te wachten, droog in een kom.
De snelle manier gaat als volgt: doe de kikkererwten in een ruime pan met volop water en een stukje kombu. Breng aan de kook en laat 2-3 minuten koken, schuim de oppervlakte af als dat nodig is. Zet het gas uit en laat ze met een deksel op de pan de verdere dag staan. Voordat je aan de soep begint, kook je dan eerst de kikkererwten 1-2 uur, afhankelijk van de leeftijd van de kikkererwten. Hoe ouder, hoe langer de kooktijd.

Als de kikkererwten bijna gaar zijn, begin je met de soep.

In een grote soeppan, 4-5 l, verwarm je de olijfolie en fruit hierin de ui en knoflook zachtjes 4 minuten. Voeg dan de blokjes pastinaak en schijfjes selderij toe en laat, met een deksel op de pan, alles 8 minuten zweten.
Ondertussen rooster je de komijn en koriander in een droge pan tot ze gaan geuren. Vijzel ze tot poeder en voeg ze dan toe aan de pan en roer goed door. Voeg ook de courgette toe, de kikkererwten en de helft van het kookwater. Snijd de kombu fijn en voeg ook aan de soep toe.
Doe de laurierblaadjes erbij, waar je een kruidnagel in hebt gestoken. Vul dan de pan met voldoende water zodat alles ruim onder water staat. Breng op smaak met zout en peper of wat groentebouillonblokjes en breng aan de kook. Laat het zeker 1 uur heel zachtjes koken tot alles zacht is. Proef en breng op smaak.
Met een staafmixer pureer je soep grof, zodat er nog hele stukken groentes en kikkererwten in blijven.
Serveer met de verse koriander en wat harissa, als je van pittig houdt. Het recept voor de zwarte olijven fougasse volgt deze week.

woensdag 16 november 2011

Liquoro di alloro - Laurierlikeur – Bay leaf Liqueur (GF-DF)

My father pruned his laurel tree this weekend and after a lovely family meal I went home with a bag full of fresh, very nice scenting, bay leafs.
I use bay leafs in soups or as part of a bouquet garni and in the Indian kitchen. With all those smells in the house I suddenly remembered a recipe of liqueur from fresh bay leafs.
So at the moment I have a bowl filled with leaves infusing in gin and in about 2 weeks the recipe will be finished.
I am curious about the taste, I never had a bay leaf liqueur before, but what I read in French cooking books it’s a digestive, so to be taken after dinner, for better digestion.

The recipes I found are all slightly different, so I decided to try and find out.
The basics are all the same but the times of macerating and ripening vary.
We’ll see.

Bay leaf liqueur
(1 l)

½ l vodka or gin
30-40 fresh bay leafs
1 cinnamon stick
zest of an organic lemon

½ l water
350 g sugar

Put the first 4 ingredients in a clean glass jar, close the lid and leave it macerating for 2-4 weeks. The longer the more infusing, I guess. Shake once in a while.

After these weeks we start by making a sugar syrup.
Pour the sugar in the water and bring it to the boil, boil it softly for 5 minutes, keep on stirring till the sugar is completely dissolved. Let the syrup cool completely.

Remove the bay leafs from the pot and sieve the liquid through a coffee filter or a cheese cloth. Return to the pot and pour in the cooled sugar syrup. Give it a shake and let it rest for at least 1 week. Then pour the finished liqueur in a nice bottle and it’s ready to serve.
You can keep it for 2 years!

                                           Home Made, Yvette van Boven

Laurierlikeur (1 L)

½ l wodka of jenever
30-40 verse laurierbladeren
1 kaneelstok
geraspte schil van 1 biologische citroen

½ l water
350 g suiker

Doe de eerste 4 ingrediënten in een weckpot of andere grote glazen pot, sluit af en laat 2-4 weken intrekken. Hoe langer, hoe sterker, denk ik.

Na deze weken maken we eerst de suikerstroop: giet de suiker bij het water in een pan en breng aan de kook. Kook 5 minuten zachtjes door terwijl je steeds roert. De suiker moet helemaal opgelost zijn. Laat de suikerstroop afkoelen.

Haal de laurierblaadjes uit de pot en zeef de inhoud door een koffiefilter of een stuk kaasdoek. Giet de inhoud terug in de pot en meng met de afgekoelde suikerstroop. Laat nog minimaal 1 week rusten voor je de likeur overgiet in een mooie fles of karaf.
De laurierlikeur is 2 jaar houdbaar!

zaterdag 12 november 2011

crispy apple crumble - crispy appel crumble (GF)

A deliciously sweet autumn recipe, filled with great apples and topped with a crispy gluten free crumble. We really loved it!
Maybe because of the amount of sugar in it? Because, yes I decided to make a real treat, without too many restrictions. My son is always complaining that my baking products are nice, but. The but is about: not sweet enough. He gets used to it, that’s the good news, but once in a while I give him the "real" thing!

Crispy apple crumble (2-4 pers)

For the crumble:
125 g brown rice flour
35 g brown caster sugar
50 g unrefined cane sugar
tbsp tsp cinnamon or my spice mix
½ tsp sea salt
vanilla seeds (1/2 vanilla pod)
90 g cold butter

For the filling:
2 reinet apples (400g)
130 g frozen blueberries
2 tbsp cane sugar
1-2 tbsp almond slivers

Pre heat your oven on 180˚C.

Make the crumble first.
Put all the dry ingredients in a large bowl and mix well.
Then add the cold butter and slice it with 2 knifes in very small pieces. Wash your hands and quickly knead till you have a crumbly mixture. Set aside.

Peel the apples and cube them. Mix with the frozen blueberries and the cane sugar in an oven-proof dish. Top with the crumble and sprinkle with the almond slivers.
Bake for about 20-30 minutes till the crumble looks golden.
Let it cool slightly and serve as it is or with some sour cream!

Crispy appel crumble (2-4 pers)

Voor de crumble:
125 g bruine rijstmeel
35 g oersuiker
50 g rauwe rietsuiker
el tl kaneel of koekkruiden
½ tl zeezout
vanillezaad (1/2 stokje)
90 g koude boter

Voor de vulling:
2 goudrenetten
130 g bevroren blauwe bessen
2 el rietsuiker
1-2 el amandelschilfers

Verwarm de oven voor op 180˚C.

Maak eerst de crumble:
Doe alle droge ingrediënten in een kom en meng door elkaar.
Voeg de koude boter toe en snijd met 2 messen in minuscule stukjes. Was je handen en kneed met koele hand snel tot een grof kruimelig geheel. Zet even apart.

Schil dan de appel en snijd ze in blokjes. Mix ze met de blauwe bessen en de rietsuiker in een beboterde ovenschaal. Schep de crumble er bovenop en bestrooi met de amandelschilfers.
Bak de crumble in het midden van de oven 20-30 minuten tot ze goudbruin ziet en heerlijk ruikt. Laat het even wat afkoelen en serveer dan warm, zoals ze is of met wat room of zure room.

Geniet nog van de laatste mooie bladeren

maandag 7 november 2011

speculaas kruiden - peperkoekkruiden - pumpkin spices (GF-DF-SF)

In the muffins of thursday I used cinnamon, but you can also use this very nice mix of spices.
In Holland we eat a lot of speculaas (gingersnaps) in wintertime, it is the smell of autumn-winter with earthy, warm, glowing tones.
The different spices have different nutritional qualities. These warming spice blends are good for digestion, especially in colder times when we eat heavier foods.

Making your own spice mix gives you the opportunity to adapt the spices to your own taste. When you want it more peppery just add more pepper, it is as simple as that.

In Holland there is a kind of cake or bread we call ontbijtkoek (litt. breakfast cake) peperkoek or in English gingerbread. It has a very ancient history: already in the time of the faraos there existed a kind of peperkoek made with honey, flour and spices.
In Holland it became a serious recipe in the time of the spice trades of the VOC in the 17th century. Pepper was a very expensive spice then, also referred to as “black gold” and a gift of peppercake-peperkoek to high visitors was a very exquisite present. The Dutch went to Kerala, on the Malabar coast of India especially to collect the native peppercorns.

We still have this saying that something is peperduur for something that is very expensive.                                   
So when you want to impress your guests, make your own spice blend, and tell them about your choice of spices.

this is a favourite of mine:

30g cinnamon
10 g clove powder
10g nutmeg powder
5 g white pepper
5 g star anise powder
4 g ginger powder
2 g cardamom

                                           Kerala 2011, Allepey
dit is mijn favoriet:

30 g kaneel
10 g gemalen kruidnagel
10 g gemalen nootmuskaat
5 g witte peper
5 g gemalen steranijs
4 g gemberpoeder
2 g kardemom poeder

You can very well use this spice mix as a pumpkin pie spice
Or in this stuffed speculaas recipe - gevulde speculaas
of deze kruidnotenpeperkoek-gingerbread, apple muffins.

or just check this gorgeous muffin recipe from my friend Sophie.

When anyone of my english readers want a translation, just let me know.
I started blogging in 2007 in Dutch and switched to English later on, so when you see anything interesting on my blog or have any questions and you don't read Dutch, let me know.

donderdag 3 november 2011

Buckwheat hazelnut muffins with apple and cinnamon – boekweit-hazelnoot muffins met kaneel en appel (GF)

Apples (Pirus Malus).

I wrote about it before, but in this time of year I eat apples every day and there is always something new to talk about. We all know the saying An apple a day keeps the doctor away. And it's true. This is based on all kind of studies and old traditions. The Romans ate an apple at the end of the meal to help their digestion and acid-base balance.

An apple contains iron, phosphorus and apple malic acids. These last substances work very well on our digestive organs. For us celiacs a real treat!!
Teach your children to eat raw, whole (washed) organic apples with the core, the core contains the most phosphorus. (when they are not allergic, like mine)
Tea from fresh or dried apple peels is a very good evening tea, it calms the nerves and brings a healthy sleep.

The apple is traditionally a symbol of life force.
When you have planted a new apple tree and are going to pick the first apples, always come with a big basket and lay in their the small crop. The young tree will feel that it has to grow more apples next year ( thanks to Mellie Uyldert, our Dutch herbal wise woman).

My big favorites are Belles de Boskoop, a very rustic, apple, a bit tart and very fragrant, super to make apple pie, apple sauce and apple compote.
Did you know that a Reinette, which is the name we use for this apple, contains twice as much vitamin C than a Golden Delicious!
Every apple goes well with nuts, cinnamon, buckwheat, raisins and pumpkins too. All autumn flavors. I made these delicious muffins, so go and try them!

Buckwheat hazelnut muffins with apple and cinnamon (12 pcs)

125 g buckwheat flour
100 g roasted hazelnut flour*
50 g raw cane sugar
55 g raisins
1 tbsp cinnamon or gingerbread spices
½ tsp sea salt
2 tsp tartaric acid baking powder
3 tbsp butter
1 organic egg
250 ml ½ water- ½ yoghurt mixture
1 apple

* I roast whole hazelnuts in a heavy skillet for 5 minutes, let them cool completely and then grind them into a fine flour
Pre-heat the oven on 200 ˚C.
Fill 12 muffin holes with paper baskets and grease with some butter.
Melt the butter and set aside.

Put the first 7 (dry) ingredients into a big bowl and mix thoroughly.

In a small bowl mix water and yoghurt with a fork, add the egg and mix in too. Then add the slightly cooled butter and mix again.

Grate the peeled apple above the dry ingredients.
Pour in the wet mixture into the dry ingredients and mix quickly with the fork. It can stay a little lumpy, no problem.

Fill the muffin holes for ¾ and bake them in the middle of the hot oven for 25 to 30 minutes.
Let them cool or eat them while still a little warm. Deliciously autumn!

Boekweit-hazelnoot muffins met koekkruiden en appel (12 stuks)

125 g boekweitmeel
100 g geroosterde, gemalen hazelnoten
50 g suiker
½ tl zeezout
2 tl wijnsteenzuurbakpoeder
55 g rozijnen
1 el koekkruiden
3 el boter
1 biologisch ei
250 ml ½ water ½ yoghurt
1 appel

Verwarm de oven voor op 200 ˚C.
Vul 12 muffinvormpjes met een papieren vorm en vet deze licht in met boter
Smelt de boter en zet even apart.
Doe de eerste 7 (droge) ingrediënten in een ruime kom en meng ze goed.

Roer in een kleine kom het water, de yoghurt en het ei los met een vork. Voeg dan de al wat afgekoelde boter toe en meng nogmaals goed door elkaar.

Schil de appel en rasp deze grof boven de droge ingrediënten.

Giet de natte bij de droge ingrediënten en meng alles snel met de vork. Er kunnen wat klontjes in zitten, dit is niet erg.
Schep de muffinvormpjes voor ¾ vol met het beslag en bak de muffins 25-30 minuten in het midden van de hete oven. Laat even afkoelen en eet ze, nog lauw. Heerlijk herfstig!
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