1.	Pre-heat oven to 180deg.C. Grease a muffin tin well with butter or spray oil. 2.	Sift flour and cocoa powder into a large bowl and stir in the sugars to mix evenly. In another bowl mix ...

Who doesn't love summer fruit? I was thrilled to find rhubarb at the farmer's market this week, but with my new healthy diet I knew that rhubarb cobbler and pie was out of the question. This recipe ...

1.	Pre-heat oven to 180deg.C. Grease a muffin tin well with butter or spray oil. 2.	Sift flour into a large mixing bowl and stir in the sugar to mix evenly. In another bowl. mix the buttermilk, ...

1 large egg 1 cup buttermilk* 1/2 cup vegetable oil Rind of one lemon 1 teaspoon vanilla 2/3 cup sugar 1 3/4 all purpose flour 2 teaspoons baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1 ...

Muffins are the perfect grab-and-go breakfast that can last you well over a week. After baking a batch, save up a week's worth for busy mornings, and freeze the rest to save for later. Preheat oven to ...

Preheat the oven to 180°C (350°F/Gas 4), and line the muffin tray with the paper cases. Sift the flour, baking powder, bicarbonate of soda and salt into a large bowl, then mix in the sugar and orange ...

Pre-heat oven to 200C, 400F, Gas Mark 6. Put 12 paper muffin cases into a muffin tin. Sift together the flour, salt and baking powder and set to one side. Just before baking, mix together the porridge ...

Once upon a time I had magical raspberry bushes. I didn’t buy or grow them. Even better — I inherited them from the family that lived in the house before I did. I did nothing to tend them (I learned ...

Raspberries aren’t just for desserts they’re surprisingly versatile and can brighten up everything from breakfast to dinner. Their sweet-tart flavor pairs well with both sweet and savory ingredients.