These are some cute muffins I baked the other day. They’re lovely and great to freeze for heating up later. I’ll be back with another recipe post when the weather’s a bit cooler and I feel like baking again
Has anyone else ever done this?! Found a mysterious item in your kitchen? I found a fancy mini Bundt tin in my cupboard shaped like sunflowers which I’ve never used (we live in a flat and while there’s a decent amount of kitchen cupboard space, some things are hard to get to, being up high or right[read more…]
These rustic muffins are relatively healthy and wholesome and I gave them a fluffy texture by using wholemeal cake flour (basically just cornflour added to plain wholemeal – makes for a really soft crumb but with added fibre and such). These are packed with blueberries and a bit spicy with a light crunchy topping; they’re just the thing for morning tea.
These are so easy to whip up. I love how the chocolate chunks were all melty warm from the oven. I used a friand tin to make them a bit fancier but a normal muffin tin will do.
Some sweet treats I made recently. Cherries are lovely in cakes and muffins as they’re so darkly luscious but also, the coconut and vanilla flavours really shone through in these.
I’ve been neglecting my friand tin lately. It’s really just the egg yolks left over that throws me a bit but it’s always a good excuse to make luscious, home made custard or crème brulee. Anyway, raspberry season is the best because I enjoy baking with berries more than anything and these look quite festive.
Oh hi there. Like this recipe, but with mixed berries and wholemeal (whole wheat) flour. Happy Wednesday!
These are exactly like cinnamon rolls except in soft, fluffy cake form. They really are decadent. And oh the cream! It makes for such a gorgeous cake. And aren’t saturated fats good for us now or something? Hah. They’re at their best warm out of the oven with the icing slightly soft and drizzly, however I froze the remainder[read more…]
I made some fresh, sweet little muffins a while back, full of fruit, lemon and a bit of white chocolate. I thought they’d be perfect to promote the Mater Chicks in Pink, Host a Breast Ever Brunch campaign for breast cancer support in August. Unfortunately I can’t hold my own brunch currently, however I wanted to have[read more…]
I make muffins quite often to freeze for morning teas and such, so thought I’d use some blackberries I had in the freezer and a few limes left over from gin and tonics on a recent weekend to bake some summer inspired, vegan little cakes. There really isn’t any difference between these and muffins using eggs and dairy; they[read more…]
I love these sweet little rustic cakes dolloped with snowy icing. I made them for Ant’s birthday this year instead of one big cake. Fluffy inside, studded with berries, some coconut for texture and flavour and a bit of sweet white chocolate, they’re a cupcake/muffin hybrid, but without the faffing about whipping butter and whatnot. [read more…]
I felt like something super lemony the other day, you know? So these little cakes are fluffy, soft and citrusy with a buttery streusel topping; they’re perfect with a cup of coffee. I just love lemon desserts with coffee, it seems a perfect match. Of course, I couldn’t leave well enough alone so I made lemon butter to go with[read more…]
The omega 6 -v- omega 3 debate is something I’ve been reading about recently, including lots of conflicting, alarming information. One thing seems certain; whether we’re talking about heart health or general well-being and preventative health, most of us need more omega 3 fatty acids in our diet and not only that, we also need to[read more…]
Some little cakes I whipped up on a rainy day, full of strawberries and white chocolate, lovely just warm out of the oven with crunchy tops and eaten with a cup of tea staring out at the rain.
In saying goodbye to warmer weather, I made some berry bejeweled muffins made from ingredients I just had at home, which happen to be healthy and cute at the same time (also, we’re not quite ready for warm spicy treats yet, we still have our air con on currently). The muffin itself isn’t overly sweet however[read more…]
Friands are sweet, little, oval teatime cakes traditionally made with almond meal and egg whites. I don’t make them that often, not because they’re difficult, they’re not at all, but because they use egg whites which means you then have all these lovely egg yolks left over. So last weekend for afternoon tea I put together a[read more…]
I have a fondness for baking muffins I have to admit, as naff as it’s probably considered in this time of more fancy desserts. In a matter of minutes you can have a warm-from-the-oven little baked treat using ingredients you have on hand and the add-ins are so versatile. For a sweeter muffin using this[read more…]
These muffins inspired by Nigella remind me of Christmas – all orange, fragrant, sweet and somehow festive although I can’t quite pinpoint why. Warm from the oven, they have a lovely crusty exterior, are fluffy inside and also have a subtle cornbread quality which I love. As the lady says, eat them just out of the oven, with unsalted butter and good jam[read more…]
It seemed like a good time to bake something simple and wholesome this morning. It’s warmed up slightly in this part of the world and the sun is shining through our windows. I’ve felt a bit stressed lately, feeling things are out of my control and not sure how to handle it. But still, such[read more…]
I love sweet potatoes, all kinds really but particularly the orange – I mean who doesn’t? They’re sweet, healthy and a gorgeous colour. Yesterday I had a huge organic sweet potato sitting on my kitchen bench and I also had pecans, maple essence, dates and other baking essentials so thought I’d knock together a sweet potato loaf. I also decided on some[read more…]
I had an epiphany late in bed the other night. Yeah I know, I’m daft (or I was hungry), but it suddenly came to me how delicious strawberry buttermilk muffins would be. Strawberries aren’t a fruit you commonly hear about in terms of baking, at least not as much as blueberries, raspberries or cherries, and I don’t know[read more…]
I purchased a friand tin on impulse the other day so of course I had to give it a test run. I’ve never baked friands before, although I’ve had them quite often in cafes with a coffee. I loved the soft texture inside these easy-to-make little cakes, with crisp edges and a burst of berries. So if you[read more…]