I found the original recipe at A Baking Journey. I made a couple of ingredient changes to fit what I had in the cupboard/fridge.
It’s a very straightforward recipe and the muffins rise well and taste delicious – just be careful not to overbake them or they could be a little dry.
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Yummy loaf cake chockfull of almonds and pecans!
I had pecans to use up and found this recipe at lovefoodies. I left out the salt and almond essence from the original recipe. I never think the salt is necessary and I find almond essence makes things taste like marzipan and I don’t like marzipan!
If you need the ingredients in cups, best to head over to the original recipe.
Ingredients (this makes enough mixture for a 30 x 12 cm / 12 x 5 in loaf tin):
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I found this recipe for easy banana, raisin, oat and honey muffins at delicious. They are a tasty way of using up overripe bananas and a good breakfast muffin option.
This is a particularly good recipe if you don’t have a stand mixer or electric beaters to help you as there’s not a lot of stirring involved.
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This lemon curd swirl sponge cake is easy to make and has great lemon flavour
I wanted to make a lemon cake, but I’ve been disappointed in the past with recipes which produce a sponge with only a hint of citrus rather than a decent lemon flavour. So I decided to experiment and come up with something myself. I adapted one of my favourite recipes – for raspberry ripple sponge cake – to make it using lemon curd. And it was a success!
This recipe gives a beautifully fluffy sponge packed full of lemon flavour. It also happens to look rather pretty without the need for any extra decoration after baking.
Ingredients:
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I can’t believe I haven’t made this golden syrup sponge cake before. It’s absolutely delicious and I can’t recommend it highly enough! I got the recipe from Baking with Granny.
And if you can resist eating it all for a couple of days, it would make a brilliant dessert: serve a slice warm with ice cream!
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Looking for an alternative to chocolate everything? These honey and ginger cakes are a terrific option. So easy to make, the mixture rises beautifully into a light, fragrant sponge.
I got the original recipe for these honey and ginger cakes at olive magazine. Personally, while the glaze is also easy to make, I prefer the cakes without it. As advertised, it’s very sticky, and I prefer to live without the mess!
If you want to use a bun/cupcake tin, the ingredients will make 24 cakes. If you use a muffin tin, you’ll get 12 muffins. As you’ll see below, I used a 12-hole bun tin and a 24-hole mini bun tin.
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I got the recipe for this banana cake from the happy foodie. They got it from Mary Berry, so no wonder it’s terrific! Never throw out bananas that have turned black when you could make a delicious banana cake with them.
You don’t have to bake this in a loaf tin. Any shape tin will work, but if you use a shallower tin the cake will bake more quickly, so just keep an eye on it so it doesn’t burn.
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The original recipe for this banana and chocolate chip loaf cake is from allrecipes. Banana cake is always an easy, tasty way to use up any bananas you have which have started to go black.
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1. Easy chocolate biscuits – heart-shaped for Valentine’s Day
The last recipe I’ll post for a while featuring raspberries (promise!). One bonus of this one is that it allows you to use fresh or frozen raspberries. The original recipe for these raspberry and coconut cupcakes comes from the BBC goodfood website.
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Art and Soul 