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Keto Tuna Mushroom Muffins

Friday, August 09, 2024

A small, delicious finger-friendly snack that will fill you up as they're rich in healthy fats and a whole lot of protein. Perfect for breakfast on the go, to take to the office or for a picnic. If you’re looking for a quick and easy dinner, you can serve them with a salad of your choice. It’s also such a versatile recipe, you can mix and match with vegetables you already have in the fridge or want to use up, and swap in any cheese you like (Gouda, Havarti, Gruyère, or Muenster cheese).

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Parsnip Muffins

Wednesday, February 21, 2024

Fresh grated parsnips add a nutritious boost and lend a lovely subtle earthy taste to these tasty tender muffins, made extra moist with full-fat Greek yogurt, raisins for the sweetness that complements the other ingredients perfectly, and topped with almonds for crunch. Enjoy for weekend mornings, breakfast on the go, or an afternoon snack when you crave something sweet.

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Halloumi Muffins with Basil and Nigella Seeds

Tuesday, January 30, 2024

A simple savoury muffin recipe made with spelt, nigella seeds, basil and Halloumi cheese. They are fantastic picnic food and perfect as a healthy lunch box treat, delicious eaten alongside a soup or a stew, or make a very tasty addition to a brunch table.
They are best eaten on the day they're baked – ideally fresh from the oven, but they will keep for up to 3 days in an airtight container, or freeze for up to a month. As muffins need to be worked as little as possible so that the texture stays light and tender, keep the amount of stirring you do to a minimum.

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Matcha Mango Muffin Tops

Wednesday, November 01, 2023

Skip the special muffin top pan and bake everyone’s favorite part of the muffin directly on a lined baking sheet. Filled with sweet juicy mango and topped with an easy streusel topping, these matcha mango muffin tops are easy to make and perfect for breakfast or afternoon treat.

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Gluten Free Sweet Potato and Mâche Muffins

Tuesday, October 24, 2023

These naturally gluten-free, refined-sugar-free muffins with sweet potato and mâche are super easy, healthy, hearty and delicious! They make for a great breakfast or snack you can feel great about eating. If you can't find mâche, then use spinach or arugula instead. To make this recipe dairy free, replace Greek yoghurt with coconut yoghurt. Keep in mind that the key to light and tender muffins is not to overmix the batter – just a few quick folds to get everything combined. Enjoy them while still warm, and store the rest in an airtight container at room temperature for up to 3-4 days.

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100% Rye Muffins with Blackberries and White Chocolate

Sunday, July 02, 2023

These 100% rye muffins are moist, hearty, super delicious and bursting with berry goodness with just a touch of sweetness from Lindt white chocolate and xylitol. They are quick and very easy to prepare. The most important rule to follow when you bake muffins is to NOT OVER MIX the batter (just mix until the ingredients are moist, no need to stir until lump free and smooth) and you will have some fluffy muffins for either breakfast, afternoon snack or any time you crave a sweet treat. Use fresh berries if you can, otherwise, don't thaw the berries. You can prepare the batter in advance and let it rest overnight, covered in the fridge, next morning you divide the batter among the muffin liners and bake for breakfast. It's convenient and chilling the muffin batter also helps to improve the flavour and make them more fluffy and moist.

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Blackberry Spelt Muffins with Sourdough Discard

Tuesday, August 23, 2022

These blackberry loaded sourdough discard muffins with a combination of white and whole spelt flour are a great way to put excess starter to work. They are excellent for a mid-morning treat or a snack on the go or even as a dessert served with vanilla ice cream. Use fresh or frozen blackberries, or go foraging to find some in the summer months. The use of rye sourdough discard adds a very pleasant tangy flavour and moisture that helps these wholesome muffins stay moist and fresh for longer. I baked these muffins in a jumbo 6-cup muffin pan. If you want to use a standard-sized 12-cup muffin pan, adjust the baking time accordingly.

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Jumbo Strawberry Buttermilk Muffins

Tuesday, May 03, 2022

Bursting with fresh, plump and sweet local strawberries, these fruity oversized muffins are soft, tender and make a perfect summer dessert or a delightful breakfast treat with coffee. They bake tall and moist just like the ones you get at your favourite local bakery. Buttermilk adds pleasant tanginess to baked goods, and like yoghrt and sour cream, it also helps tenderize gluten, giving baked goods a softer texture and more body. For an easy substitute of buttermilk, measure one tablespoon of lemon juice into one cup of milk and let sit for 5 minutes.
If you don't have a jumbo muffin tin, then use a regular 12-cup muffin pan and adjust the baking time to 15-18 minutes. You can substitute the strawberries for any seasonal fruit, or even chocolate chips!

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Double Chocolate Rye Muffins with Coconut Cream and Date Syrup

Sunday, December 05, 2021

The moist, tender chocolate muffins are best enjoyed still warm from the oven, but they will keep for a week in an airtight container and they freeze well. Serve them with some pomegranate seeds if desired. Besides date syrup, you can use honey or maple syrup instead. For a healthier and less sweet version, replace some of it with a ripe banana or applesauce.

Dry Ingredients	Wet Ingredients
200 g Dark rye flour 80 g White spelt flour 40 g Dutch-processed cocoa powder 2 tsp Baking powder 1 tsp Baking soda 1/2 tsp Coarse sea salt, plus a pinch to sprinkle on top 100 g 50%-70% Cacao dark chocolate, coarsely chopped	3 Medium eggs, at room-temperature 250 ml Full-fat coconut milk 150 ml Date syrup 150 ml Cold-pressed olive oil

Preheat the oven to 200C/400F. Line a 12-cup muffin tin with paper cases or grease a jumbo 6-cup muffin tin with olive oil and dust with a bit of flour.
Sift together the dry ingredients except the salt and chocolate in a large mixing bowl. Add half the sea salt and reserve the remainder for topping. Add half the chocolate and set the rest aside.
Beat the eggs in a separate bowl for about a minute. Then add the coconut milk, date syrup and olive oil while constantly whisking. Add the dry mixture to the wet mixture and use a spatula to carefully fold everything until combined.
Divide the batter among the muffin cases and top with the remaining dark chocolate. Bake for about 18 minutes for smaller muffins and 22-25 minutes for the jumbo ones until well risen and spongey and the chocolate has melted. Remove from the oven and sprinkle with the remaining sea salt.

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Zucchini Buckwheat Muffins with Feta and Dijon Mustard

Saturday, August 07, 2021

Not only are these easy savoury zucchini and buckwheat muffins ideal for afternoon break, they're great at busting after-school hunger too. They are made with a mixture of spelt and buckwheat flour, so they are much healthier, not gluten free though. Use all purpose gluten free flour instead of white spelt flour if you are gluten intolerant or have a celiac disease. Crème fraîche and olive oil help keep yield muffins that are soft, tender and moist. Add in some walnuts if you want more texture, but these muffins have plenty even without them thanks to the Feta, Dijon mustard and spices.

400 g Zucchini, coarsely grated
1 tsp Salt
150 g White spelt flour
150 g Buckwheat flour
1 1/2 tsp Baking powder
1 tsp Baking soda
80 ml Olive oil (or butter, melted)
2 Large eggs
1 tbsp Coconut sugar
200 g Crème fraîche
2 tbsp Maille Dijon mustard
2 tsp Dried oregano
2 tsp Dried garlic powder
1 tsp Smoked paprika powder
150 g Feta, cubed

Coarsly grate the zucchini and place them in a bowl. Add in salt and set aside for 30 minutes. Squeeze as much of the liquid out as possible.
Preheat the oven 200C/400F. Grease and flour a giant 6-cup muffin pan. Set aside.
In a mixing bowl, add white spelt flour, buckwheat flour, baking powder and baking soda. Make a well in centre.
Whisk olive oil, eggs, coconut sugar, crème fraîche, mustard, oregano, garlic powder and paparika in a jug and pour into the well. Add zucchini and cubed feta. Stir until just combined. Divide the batter among prepared muffin cups.
Bake for 25-30 minutes or until a skewer inserted into the centres comes out clean. Set aside in the pan for 5 minutes to cool slightly. Serve warm or at room temperature.

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Spinach and Goat Cheese Muffins

Friday, March 12, 2021

For a savoury snack or breakfast that's delicious, nutritious, and quick and easy to make, these spinach muffins with goat's cheese really hit the spot. They pair perfectly with soup or salad. For an extra flavour kick, add 1-2 finely chopped chillies (green or red) together with crumbled cheese. Instead of goat's cheese, you can use other cheese made with sheep's milk, for example, real Feta or even Roquefort.


40 g Bacon fat (or butter) 185 ml Full fat milk 100 g Baby spinach leaves 250 g White spelt lour 1 tbsp Baking powder 1/2 tsp Baking soda 1/4 tsp Black salt 50 g Finely grated Parmigiano-Reggiano 2 Small eggs 2 tsp Dijon wholegrain mustard 150 g Soft goat's cheese (plain or herb flavoured) 6 Cherry tomatoes

Preheat oven to 190C/375F. Lightly grease 6 holes of a jumbo muffin pan or 10 holes of a regular one.
Heat bacon fat or butter and milk in a pan over medium heat. Add the spinach and stir for 1 minute until wilted. Remove from heat, cool slightly, then blend until almost smooth.
Sift spelt flour, baking powder, baking soda and black salt into a large bowl. Add grated Parmigiano-Reggiano, eggs, wholegrain mustard and spinach mixture.
Crumble in goat's cheese, then mix gently until just combined. Divide the mixture among 6 muffin holes. Prick tomatoes several times, then place one in the centre of each muffin.
Bake for 22 minutes for jumbo pan, and 16 minutes for regular, or until muffins are risen and a skewer inserted into the centre comes out clean. Turn out onto a rack to cool slightly. Serve warm or at room temperature.