May and June were reserved for FBI gloves and Nevena’s blog Bread and Tulips. I know Nevena only virtually and through her posts I got the impression that she is a very communicative and social person. I enjoy reading her posts, and I believe I would enjoy the Feast as well. Be sure to check out the beautiful collection of aprons (this is mine), and if you are able, attend interesting workshops.

When an investigative blog is published, I usually browse it from start to finish and choose the recipes I want to try. This is the first time I’ve first gone to rewrite a recipe I want to try, and only then have I flipped through the entire blog. Of course, as before, I didn’t get to do everything I recorded, but these recipes will definitely come next. See below what I tried, and the name of the recipe is also a link to the original.

This is a recipe I knew I would try first. And all because of Oleg, the boy who made them. Be sure to read the whole story with Nevena on the blog, and I hope that Oleg will open his own pastry shop when he grows up, which I will definitely visit since he lives near Rijeka. The muffins are fantastically juicy and delicious, I have never eaten more juicy. I put a cube of white chocolate in the half (according to the recipe), and I made half without it. I have to admit that I liked these without chocolate more – in these fantastic muffins she is a surplus. Read some more minor changes below.

  • 200 g of smooth flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3 tablespoons cocoa
  • 1 teaspoon cinnamon
  • 1 egg
  • 150 g brown sugar (I used muscovardo sugar)
  • 100 ml of oil
  • 125 ml milerama
  • 2 larger bananas

Mix the egg with the sugar. Add oil and mileram. Crush the bananas with a fork and add to the mixture. Sift flour with baking powder, baking soda and cocoa and add to the mixture. Stir to combine ingredients. Line a muffin tin with paper baskets and spread the mixture (fill the baskets to 2/3 full). Bake for 20-25 minutes in an oven preheated to 180 ° C. Remove the baked muffins from the mold and cool on the rack. I managed to save three muffins for the next day, they were perfectly juicy and delicious as the day before.

I adore dried pumidore and that is one of the reasons why I decided to try this recipe. How wonderful it just smelled as the muffins were baked. I followed the recipe completely, only replacing oregano with thyme. Muffins are great for both breakfast and a summer party.

  • 2 eggs
  • 150 g of smooth flour
  • 3.5 g of dry yeast
  • 100 ml of olive oil
  • 1 small onion (finely chopped)
  • 100 g of grated Emmentaler
  • 175 ml of lukewarm milk
  • 4 dry pumidors from oil (finely chopped)
  • salt, pepper, thyme

Mix the eggs. Add the yeast, oil and half of the flour and mix until the ingredients are combined. Stir in the pumidore, onion and emmentaler. Add the milk, the rest of the flour and spices and stir to combine the ingredients. Line a muffin tin with paper baskets and spread the mixture (fill the baskets to 2/3 full). Bake for 30 – 35 minutes in an oven preheated to 190 ° C. Remove the baked muffins from the mold and cool on the rack.

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