Tag Archives: baking blogger

Gingerbread Muffins

Oh my goodness it’s festive season! Aside from Ramadaan, this is my absolute favourite time of year, of course because you get to switch off and have pure, quality time with the loved ones, chucking routine aside. Yaaaassss!

This is totally the time of year where indulgence is on the incline and quick and easy ticks absolutely every box. On that note, I introduce to you, the Gingerbread Muffins. So easy to make and such a delicious snack, perfect for breakfast, brunch or just a tea-time treat. Don’t worry, it’s a subtle and warm ginger flavour, much like gingerbread cookies and totally controllable to your preference.

Aaaand here they are…


Gingerbread Muffins

  • 115g unsalted butter
  • 234g dark muscovado (Natura Sugar)
  • 375g flour
  • 1 and 1/2 tsp bicarb
  • 1/4 tsp salt
  • 1 and 1/2 tsp cinnamon (ground)
  • 1 and 1/4 tsp ginger (ground)
  • 100g brown sugar (Natura Sugar)
  • 1 egg, room temperature
  • 120g plain yoghurt
  • 120ml milk

Vanilla Glaze

  • 120g icing sugar (Natura Sugar)
  • 1 Tblspn fresh lemon juice
  • 1 tsp vanilla extract or essence
  • 1 Tblspn (15ml) milk


  1. Preheat oven to 218°C and line a muffin tray with muffin liners.
  2. Either in a saucepan or in a large microwave-safe bowl, heat the butter and muscovado sugar together for about 1 minute. Stir until thoroughly mixed together. Set aside to slightly cool as you prepare the dry ingredients.
  3. In a separate bowl, whisk the flour, bicarb, salt, cinnamon and ginger together.
  4. Into the muscovado/butter mixture, whisk the brown sugar, egg, yoghurt and milk until all wet ingredients are combined. Pour the wet ingredients into dry ingredients and mix until just combined, be careful not to over-mix.
  5. Spoon the batter into the prepared muffin pan, filling all the way to the top of the muffin liners. Optional: Sprinkle some extra sugar on the tops for a delicious crunch
  6. Bake at 218°C for 5 minutes, then immediately reduce the oven temperature to 177°C and continue to bake for 15-16 minutes until the tops are cracked and centers are set. Allow to cool for 5-10 minutes in pan before glazing and devouring.
  7. Prepare the vanilla glaze by mixing all of the ingredients together in a small bowl. Depending on your preference, add more icing sugar to thicken or more milk to thin out. Drizzle on top of warm muffins and the glaze will set as the muffins cool.
  8. ENJOY!!

Chocolate, Salted Caramel & Banana Bread

Last night I had this strong desire to bake, not for any orders, just…selfishly…for myself…and my family of course 🙂 I wanted to whip up something quick and delicious, which I could munch on for a quick breakfast snack in the morning and definitely straight out of the oven too.

The flavours that came to mind was banana for that healthy breakfast element but that was as far as I could stretch the healthy flavouring, next was chocolate, because why not? The final flavour for pure decadence was salted caramel. Chocolate, Salted Caramel and Banana Bread was then the mission at hand 🙂

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Granadilla & Chocolate Bundt Cake

I’ve just returned from a blissful holiday and honestly struggling to fit baking into my routine at the moment. I’m fully back into swing at work but I’m just completely knackered in the evening – it is however almost the weekend so I’m sure my baking gloves will be dusted off and in full use again.

While I dust them off, I thought I’d share the recipe of this delicious granadilla and chocolate bundt cake, the perfect summer tea-time treat! I personally adore this flavour combination as they so perfectly compliment each other, with the granadilla cutting through the sweetness of the chocolate. The soaking of the syrup in the cake also ensures that it’s moist and decadent and the addition of semolina and ground almonds provides a unique texture that is just divine! You could either create a big or mini bundt cakes or like me, a combination of the two.

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Chocolate Swiss Roll

Swiss roll, swiss roll…oh how intimidating you seem until you have the courage to give it a go and realise and its actually one of the easiest cakes to make. I saw this recipe posted by Mehnaaz Basha and it just looked delicious and quite quick and easy to make – when I attempted it, it was exactly that!

This swiss roll is airy, light and fluffy – everything you’d want from a swiss roll really 🙂 After I posted a picture of it on Instagram, I’ve been getting requests for a tutorial and have finally included one on my Instagram – featured in the story highlights. It’s incredibly quick to make and just like any other cake, you need it to cool down before decorating, so build in time for the cool down. Just like any chocolate cake – you can be as adventurous as you want with the filling and decorations.

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