These muffins are for two sets of people. First, these are for the lovers of big, bold flavours. These people, like me, are open to the idea of being hit in the face by the zesty, puckering punch of pure lime. Then, there are the lazy bakers. This…
Everyone loves a classic chocolate muffin! This recipe uses Quark to create a light sponge.
Courgettes – a new ingredient will turn any dry recipe into a soft sponge that never cloys.
This can be made as a one traybake or 20 individuals muffins – you choose!
These are, in short, astounding. They are a classic for a reason: the crumbliness, fudginess and snappiness all collide in the mouth for a true taste experience.
There’s always an element of waiting around when making bread – but it’s well worth the wait.
What I want to do with this recipe is show you how to get a cake that’s just a bit like what you can get in the shops, but with all the flavour that a high quality, homemade cake can provide.
What could be better in the morning than a cup of coffee accompanied by a coffee bun? Nothing, that’s what. Especially if you’re using Sue’s recipe… Delicious!
Luxuriously silky smooth, this sauce is perfect drizzled hot over ice cream and it keeps well in the fridge overnight for any snack attacks the following day.
Banana bread is amazing – it stays moist for day after day and it’s much healthier than normal cake.
The ultimate comfort food – macaroni cheese!
When it comes to ingredients lists, I tend to “zone out” after the first four or five. Any more, and I tend to dismiss the recipe as unnecessarily complicated. Who has time to find them all?
