Savoury muffins for a healthy breakfast


You see I always gravitate around quick, healthier but yummy breakfast ideas. If it involves some light batter, needs little preparation and is topped by gorgeous crispy crust, then it is my call :-)! And as I keep telling you, I am in love with bite-sized food. Its such an entertainment to prepare and eat it ;-)!

For the last two weeks I am trying to cut back on unhealthy carbs, this is why I thought it would be a good idea to use the integral wheat flour in my pantry for an yummy savoury treat for breakfast.  This is completely my invention but if you try it feel free to add any ingredients that you like. These savoury muffins are quite welcoming, I’ve done them with chopped olives, ham, frozen peas, and cheese.

They are good if you have started eating lightly in a quest for loosing some weight. Since breakfast is the most important meal in that sense, you can have one or two of these muffins, instead of white bread. I am sure, kids will like them too. The muffins are equally good the next day, so why not preparing a batch of 12 to have them at hand. So roll up your sleeves 🙂


250 g plain Greek yoghurt

2 ½ cups whole wheat flour

3 eggs

3 tablespoons of butter

100 g white cheese

1 sachet baking powder

salt to taste

In a large bowl whisk the eggs with the salt, add the yoghurt, melted butter, and the finely chopped cheese. In another bowl whisk together the whole wheat flour and baking powder and then fold it in to the liquid mixture. Mix until incorporated with the help of a spatula. Distribute the batter into muffin tins, this recipe provides for a dozen.


Top with some grated yellow cheese (kashkaval)-optional. Bake for 45 minutes or until a toothpick inserted in the centre of a muffin comes out clean. Serve with yoghurt, reduced fat milk, herbal tea or any other drink of your choice.




Addictive no bake granola bars


How often do you clean your pantry? Do you come up with ideas while sorting the eatables you’ve stored there?

I certainly do. I came up with these clean-your-pantry granola bars quite impromptu but I assure you they are very tasty, nutty and addictive! Surely you have home some oats, dried fruits, nuts, honey and peanut butter. But if you don’t, I recommend buying some and making these bars. They are healthy, satisfying and so good when you are on the go and need a snack. Why I am thinking OSCE elections monitoring teams…stuck in villages late into the night counting votes and with no prospects of having a proper meal. Rings a bell my elections monitors out there :-)?

For these granola bars I used oats (mine were mixed with raisins, dried bananas and flakes of wheat and coconut- Bingo!), raw unsalted almonds, raw hazelnuts, sesame seeds, dried figs, dates, crunchy peanut butter and a little honey.

Ingredients breakdown:

200 g oats. You can use either plain or the mixed ones that I had. Avoid the sugary processed oats.

80 g almonds, 50 g hazelnuts, 30 g sesame seeds, 100 g figs and dates each, 150 g peanut butter, 50 g honey.

Mix together the oats and the sesame seeds and roast in the oven (230 C) for just 5-7 minutes. Stir them once to make sure all are lightly browned.

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In a large mixing bowl stir together the oats, the coarsely chopped nuts, chopped dates and figs and the peanut butter (warmed it in the microwave just for half a minute) and honey. You don’t need any sugar, the dates and the honey are sweet enough. Mix well, preferably by hand.



Flatten out the mixture in a baking pan covered with foil and let in the fridge to cool for 3 hours.


Cut into rectangles and don’t be afraid if the bars crumble. The more crumbled the better they are :-). Who said they had to be shaped ideally! Store the bars in the refrigerator.

I couldn’t wait for so long and cracked the bars earlier…they were so very tasty and chewy.. in fact while writing this I am having some ;-). Give them a try if you want to have a quick healthy snack and let me know how did you find them. As for myself: I am addicted.


Yummy breakfast buns


Here I am, kneading my dough again :-). Honestly I didn’t know what to prepare for da boys’ breakfast today and came up with these buns. I have been using the recipe for this dough for quite some time and it always turns fluffy and super yummy.

These buns are perfect for breakfast and can be filled either with cheese, slices of sausage or jam.


200 millilitres warm milk

500 g all-purpose flour (more when you form the buns)

1 tablespoon sugar

50 millilitres vegetable oil

1 small package of dry yeast (or 1 1/2  teaspoons)

1 teaspoon salt

Sift the flour In a large bowl and form a well. Dissolve the yeast in the warm milk, then add the sugar and salt and pour into the flour. Lastly, add the oil and with the help of  a wooden spoon or spatula start assembling the dough adding flour as necessary. Knead for about 5 minutes. The dough should be formed into an elastic, non-sticky ball. Put in a lightly oiled bowl, cover and let it rise for an hour or until double in size.

Divide the dough into 20-23 (depending on how big you want your buns to be) small balls. Smaller buns do look better in my view. Besides I have a penchant for sitting in front of TV with a plate of bite-sized goodies and entertain myself 🙂

Roll out each ball into a circle, slicing one of its sides. Place a piece of sausage, cheese, or jam on the edge and roll again. See the pictures below for ideas how to form the buns.






Line the buns in a baking pan, cover and let them rise for another 1/2 hour. Just before getting them in the oven brush the top with a mixture of a beaten egg yolk and few drops of water. Bake in a preheated to 220 C oven for about 1/2 hour or until golden-brown.