Pumpkin and cranberries muffin

I am not a huge fan of pumpkin pie. But I can eat a whole tray of these muffin without blinking… you have been warned.

2 cups flour
1 tea spoon baking soda
1 tea spoon baking powder
1 tea spoon salt
1/2 tea spoon ground cinnamon
1/2 tea spoon ground cloves
1/2 tea spoon ground ginger
1 stick unsalted butter, room temperature
1 cup sugar
2 eggs
1 cup pumpkin puree
zest of one orange
1 tea spoon vanilla
1 cup orange juice
2 cups cranberries

1. Pre-heat the oven to 325F
In a bowl, combine the flour, baking soda, baking powder, spices and salt.

2. In the bowl of a mixer, combine the butter and sugar. Cream the butter until light and fluffy, scrapping down the sides a few times.

3 . Add the eggs one at the time, mixing well between each.

4. Add the puree, orange zest and vanilla extract.

5. Add the orange juice and stir well to combine.

6. Stir in the flours in 3 times.

7.  Remove from the mixer. Fold in the cranberries with a spatula.

8. Spoon into a muffin tin lined with paper liners (or a good non-stick muffin tin).

9.  Bake for 30 minutes. Allow to cool in the tins for 5 minutes or so then transfer to a cooling rack. Allow to cool to room temperature.


Orange and Dark Chocolate Muffins

These are tasty, satisfying and egg free. Yes, yes, egg free muffins. So useful for situations when allergies have to be dealt with.

1 3/4 cup flour
1 1/2 tea spoon baking powder
1 tea spoon salt
1/2 tea spoon baking soda
1 orange
4 table spoon butter, melted
3/4 milk
100g 70% cacao chocolate


1. Preheat the oven to 375 F. Sift the flour, baking powder, salt and baking soda into a large bowl.

2. Coarsely chop the chocolate. Add to the bowl along with the sugar and stir everything together.

3. In a heat proof cup, melt the butter. Add the zest and juice of the orange and the milk.

4. Pour the butter and orange mixture into dry ingredients. Stir briefly with a spoon. Don’t over mix – it should be lumpy, not smooth.

5. Spoon the mixture in the paper cups. Cook for 20 minutes or until golden and cooked trough. (A skewer should come out clean.)

6. Allow to cool in the tin for a few minutes, then transfer to a cooling rack.

Chocolate and hazelnuts muffins

Muffins. The ever versatile breakfast and snack. The hardest part of making these was finding the hazelnuts at the grocery store. The next time I make them I might add some chunks of milk chocolate, to give them an extra chocolate punch.

2 cups flour
2/3 cup cocoa
1 1/4 cup sugar
1 table spoon baking powder
1/2 tea spoon salt
2 large eggs
1/2 cup non-sweetened apple sauce
1 cup of milk
1/2 chopped hazelnuts.


1. Pre-heat the oven to 400F. Put paper lines in your muffin pan.

2. In a bowl, mix together the flour, cocoa, sugar, baking powder and salt.

3. In a larger bowl whisk together the eggs, the milk and the applesauce.

4. Add the dry ingredients to the wet ingredients and stir until just combined.

5. Add the hazelnuts and mix until just combined.

6. Separate the dough equally into the muffin pan.

7. Bake for 20 minutes. (A skewer should come out clean from the center of the muffin)

8. Allow to cool in the pan for a few minutes, then transfer to a cooling rack, or enjoy while still warm.