I’m still on my biscuit baking drive and thought these looked perfect to have with my cup of tea. I love using spice in baking (and cooking) and was expecting these biscuits to be a spicy bite but instead I discovered a recipe that is very, very close to the traditional McVitie’s Fruit Shortcake biscuits. I kid you not! They are way too good and were a huge hit with everyone. Wrapped with pretty ribbon, they are a really great gift to give and will be very much appreciated.
Muffins must be one of the easiest things to make once you stick to the rules. It’s a basic method of dry ingredients whisked, then wet ingredients whisked, next add them together and here’s the key …. don’t over mix! That’s the one. 🙂
These muffins are probably a bit more for adult tastes as they are a low sugar recipe or kids who don’t like particularly sweet things (do they exist??). They’re not really sweet and the lemon adds a nice touch so if you are making them for little people, you could leave out the lemon and add some vanilla extract.
There’s no special equipment needed for these muffins. I love that!! Just my whisk and large spoon. Hurray!!
Decided to try out these little beauties as I am a fan of honey in baking and they sounded lovely with the sweet, sticky topping and the mix of honey, cinnamon, spices and orange. They are so light and delicate and full of delicious flavours. Definitely worth making!
You can make them dairy free too by using a dairy free spread of your choice. You can choose to use walnuts as per the recipe or substitute with pecans or pistachios. All work really well.
They are perfect for taking on picnics, for a packed lunch and would be great sellers at a cake sale or charity event. The smell though …. oh the smell is simply divine!
Blondies to me are like the little sister of Brownies – basically the same but without the cocoa powder and chocolate.
They are buttery, soft, chewy and very simple to make with no mixers needed – always a nice thing!
Blondies are the perfect bake for cake sales, charity bakes and perfect to transport. What’s not to love!
Sometimes you don’t need extravagant, fancy bakes. You just want something simple that’s perfectly delicious without too many additions. These Vanilla Cupcakes fit the bill. I used vanilla bean paste rather than vanilla extract to get that rich vanilla flavour and as there’s so little else in the recipe, I felt it was right to get the best of the basic ingredients.
The recipes uses oil instead of butter and this gives them a great softness once baked and if you follow the instructions, then they will be perfect for you! I made a simple vanilla glaze just to spoon over the top as I didn’t want to cover them in buttercream, but for a special occasion, a whirl of buttercream will be perfect!
I’ll put the frosting recipe at the end for you 🙂
This recipe was originally for a loaf cake style but the amount of flour meant it wouldn’t rise much so I thought it might work better as small muffins and it did. I doubled the recipe to make 12 muffins. They don’t rise a lot but filling them about 2/3 of the way will ensure you get a decent result.
There’s no butter either; I used sunflower oil and instead of golden caster sugar, I used organic, non refined coconut sugar which gave the muffins a rich golden colour when baked.
Sometimes I get absent minded while baking and make a mistake. Now and then, those mistakes turn into a new recipe that works out wonderfully and all is well again.
I wanted to make scones with a healthy twist, less sweet but full of flavour and decided to try mixing these ingredients. I used raisins as I had them but wanted them a bit plump as they can sometimes be hard to bite once baked. I covered the raisins with warm water and accidently threw the whole lot instead of draining them and it worked out ok! Suddenly the recipe turned from scones to muffins.
The mix of all spices works really well with the carrot and gives these muffins a lovely warm bite. They will last for up to 5 days in the fridge, in an airtight container and I just popped mine into the microwave before enjoying them.
Such a simple, sweet and totally delicious muffin recipe yet looks really professional. Definitely one to impress guests. The muffins are light and fluffy just as muffins should be even though this time you use a hand mixer. It’s not at all like a muffin recipe to do this but in order to completely combine the dulche de leche, it has to be done.
I found that making the muffins the day before you need them really deepens the flavour so it’s a great make ahead recipe too.
You can of course make your own dulche de leche but I buy a tin of the Carnation Condensed Cream Caramel and this works perfectly.
I love finding recipes that are both healthy and delicious while omitting refined sugars. These delicious bites of fruit and coconut uses the fruit and honey as a natural sweetener and using Brown Rice Flour brings them up another notch on the healthy snack ladder.
If you can’t find a brown rice flour, then sub gluten free rice flour. I got a some brown rice flour from my local health shop.
Yes indeed there are such wonderful things as the perfect gluten free chocolate chip muffins and this recipe is possibly one of the best. Bragging I know but it works and it works really well.
They are light and airy just as muffins should be and with the reduced sugar quantity, still full of just the right amount of sweetness with your morning beverage or for an afternoon pick me up. Please ….. give them a try and let me know how you get on 🙂
These little mini coconut cups filled with delicious, tangy lemon curd are just so good and make a great mini dessert for any occasion. Quick to make, just a gently bit of handling is all that’s needed and you will have a pretty impressive dessert! They are gluten free which is a bonus and if you omit the whipped cream to decorate, they are also dairy free so you’re covering everyone!
Originally from the blog, Hidden Ponies, I’ve adapted the recipe slightly and feel it’s worked out really well. I did use mini sized tins to make them but the second batch were made in a slightly bigger sized tin which I found easier to manage with less breakage but the key here is to really grease your tins well – you have been warned so don’t curse me when some of them break on removal.
There’s nothing nicer than a light, fluffy muffin and when it’s lemon flavoured, well it’s lifted to another level. Now the key to light and fluffy muffins is nothing big or exciting. It’s restraint! Put that spoon down and stop mixing! Your batter should be thick and lumpy. That’s it. That’s the big secret and it’s difficult as you’re so tempted to give another couple of mixes but hold back …. I promise you’ll thank me 🙂
