These muffins were, to borrow from my kids, “a bit extra”. They were really good muffins. Soooo soft. When we impatiently ate them still slightly warm, they stuck to the paper cases a bit, but eaten the next day, the cases peeled off perfectly. The muffins were still soft and fresh and weren’t any less enjoyable eaten not-warm.

Give them a few seconds in a microwave if you must, but I don’t own a microwave, so room temp with a hot cuppa was just perfect.

This recipe is low sugar, but don’t tell anyone, because it totally doesn’t matter. They are delish!

Blueberry muffins

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Serves: 12 muffins Prep Time: Cooking Time:


  • 2 and 1/2 cups plain flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon bicarbonate of soda
  • 1/4 cup honey
  • 2 eggs, lightly beaten
  • 2/3 cup oil (canola is good)
  • 1 cup Greek yogurt
  • 1/4 cup full cream milk
  • 150gm blueberries
  • icing sugar for sprinkling (optional)


  1. Preheat the oven to 180ºC.
  2. Put 12 muffin cases into a muffin pan.
  3. Combine the flour, baking powder and bicarb in a large bowl.
  4. Combine the honey, eggs, oil, yogurt, and milk in another bowl. Using a large jug instead makes the next step easier.
  5. Add the wet ingredients to the dry. Stir until just combined.
  6. Fold in the blueberries.
  7. Add a tiny bit more milk if the mixture seems too thick. The batter should be soft and drop off the spoon, not stiff or runny.
  8. Fill the muffin cases almost to the top.
  9. Bake for 17 to 20 minutes or until risen and golden and a skewer pushed into the centre comes out clean.
  10. Cool on a wire rack, then store in an air tight container, if they make it that far.
27 December, 2018 0 comment
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There’s something about rhubarb and citrus together that just gets my synapses firing. I seem to have a special love for the combination, because this is our second rhubarb+citrus recipe already and I’ve only just realised.

When Rhondda of Rhondda’s Country Kitchen mentioned her orange trees were loaded, I jumped on them. I’d already ordered rhubarb from Hazelwood Farm, so I thought this week was a good week for a dessert recipe. Ah, rhubarb. How good is rhubarb?? Yeah, that good.

But rhubarb and orange don’t sound like they’d go together said no one ever. Jiminy but they are a perfect match and Kat excelled herself with making the perfectly baked cake for us to devour. It’s lucky I managed to take a photo before we plunged into it. I tried photographing a cut piece, which was also a thing of beauty, but just look at this cake! It looks magnificent as is. Almost a shame to cut it. Actually, not really.

I’ve noticed Kat will usually substitute sugar in recipes for honey (or do I mean she substitutes honey for sugar?), but this time, she’s gone all in with the sugar. Thank you, Kat. Thank you.

It was divine with my afternoon cuppa and then doubly divine later with Tilba Dairy cream for dessert. I’ve saved a teensy piece for tomorrow’s treat.

Go on. Make yourself a cake. You deserve it. Be patient, though. It’s a long bake.

Rhubarb & orange upside-down cake

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Serves: 8 Prep Time: Cooking Time:


  • 1/2 to 1 bunch rhubarb stems
  • 250g butter, at room temperature, plus a little extra to grease the cake tin
  • 1 1/4 cups caster sugar
  • 2 tablespoons orange juice
  • 1-2 teaspoons vanilla paste (or use extract, but paste is best)
  • 1 tablespoon finely grated orange zest (from about 2 oranges)
  • 3 eggs (at room temperature)
  • 1 cup firmly packed almond meal
  • 1 cup self-raising flour
  • 1/2 cup milk
  • icing sugar for dusting
  • Tilba Dairy cream to serve


  1. Preheat oven to 180°C (160°C fan-forced).
  2. Trim rhubarb stalks to fit a 22cm high-sided round cake tin (don’t use a springform tin).
  3. Grease tin and line with baking paper.
  4. Sprinkle 2 tablespoons of the sugar and the orange juice in base of lined tin.
  5. Place trimmed rhubarb stalks flat side down into tin. Ensure they are packed together as tightly as possible.
  6. Put the butter, remaining sugar, vanilla, zest, eggs, almond meal, flour and milk into a food processor and combine. Top the rhubarb layer with cake mixture.
  7. Bake the cake for 60 minutes, then cover it with a piece of foil and cook for a further 30 minutes or until a skewer inserted into centre of cake comes out clean.
  8. Remove from the oven and allow to cool slightly in the tin for about 10 minutes. While still warm, carefully turn cake out — upside-down — onto a wire rack and allow to cool completely. The colour of the rhubarb will intensify as the cake cools.
  9. Dust the cake with icing sugar and serve with a generous dollop of Tilba Dairy cream. Or expensive vanilla ice cream. Or both.
29 November, 2018 0 comment
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Cake!! I haven’t given much thought to the sweeter side of things when it comes to recipes, but I’m going to address that now.

This recipe came from a friend of mine who answered my plea for ideas to use pumpkin. It came to me as a photo of a handwritten recipe with oven temps in fahrenheit. I must ask her where it comes from, because it sure is delicious! I can’t stop eating it.

Once you’ve cooked and mashed the pumpkin, making the batter is quick and easy, mixed with a spoon, so minimal washing up. Then it’s just a matter of waiting the HOUR it takes to cook… and letting it cool. So hard!

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Serves: 1 loaf Prep Time: Cooking Time:


  • 1 3/4 cup self raising flour
  • 1 cup sugar
  • 1/2 cup oil (not olive oil)
  • 1 cup mashed cooked pumpkin
  • 1/4 cup water
  • 1 teaspoon salt
  • 3/4 teaspoon cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon allspice
  • 2 eggs
  • Icing sugar


  1. Preheat oven to 180ºC.
  2. Grease a regular size loaf tin (not too small) and line the base with greaseproof paper.
  3. Mix all the ingredients together in a large bowl.
  4. Pour the batter into the loaf tin and bake in the oven for 1 hour.
  5. After 1 hour, use a skewer to test that the loaf is cooked. Let it sit for 5 minutes before turning onto a cooling rack.
  6. Dust with icing sugar before serving with a properly infused pot of leaf tea.


The recipe just calls for mashed pumpkin, so cook it how you like. I baked it, because I hoped it would bring a richer flavour.

8 March, 2018 0 comment
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