Use The One Egg Up- Brownie Peanut Butter Muffin.


There was one egg left in the box. Do you know how nuts that drives me? All day I have been thinking of using that egg up as the oven was going on at dinner time. At the last minute I decided to experiment , this Brownie Peanut Butter Muffin was the result. They are smaller than your average muffin, I used a cupcake tin. I also managed to use up the dregs of the peanut butter . Winning. Also, this is a bung it all in and stir mix.



Brownie Peanut Butter Muffin-

  • Servings: 6
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Heat oven to 180º

55g butter

2/3c plain flour

1/2 c caster sugar

1/2 tsp baking powder

2 tbsp cocoa powder

1/2 tsp vanilla essence

1 egg lightly whisked

3 tsp peanut butter (I used crunchy)

Grease a 6 hole cupcake tin.

Melt butter in a saucepan or microwaveable bowl.

Add all of the ingredients except the peanut butter.

Stir until all the flour is mixed in.

Share mix between the 6 cups.

Put 1/2 tsp peanut butter on top of each muffin.

Swirl with a chop stick so it mixed a little.

Bake for 10-15 minutes until a cake tester comes out clean.

Cool on a rack.







Banana Swirl Cake – One Banana, Two Bananas, Three Bananas , Four.

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Excuse the picture, brown things are not my forte.

Somehow we needed up with way too many bananas and I needed up making two banana cakes, this one for the Miss Muffin’s lunch box and the fabulous Mars Bar Banana Loaf for my lucky work mates. I was in one of those moods to bake and yet again, had to fill the oven.

I looked at a few recipes on the internet and they nearly all had a predominantly vanilla swirl, who wants that? Chocolate is better and we all know that, right?

Banana Swirl Cake -

  • Servings: 6-8
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Oven 180
Grease and line base of a 20cm spring form tin
150g softened butter
1/2 c white sugar
2 eggs 
1 1/3 cups plain flour
1 heaped tsp baking powder
1/2 tsp baking soda
1 tsp vanilla essence
1 tsp cinnamon
3-4 ripe bananas mashed
1 heaped tbsp of cocoa powder made into a paste with 1/3 c just boiled water
Beat the butter and the sugar until it is light and fluffy
Beat in eggs one at a time, stir in vanilla and cinnamon
Fold in the flour, baking powder and baking soda
When flour is all mixed stir in mashed bananas
Put 1/3 mix in another bowl
Add cocoa paste to original bowl and mix
Plop bits of the cocoa mixture into the prepared tin
Add vanilla mix in-between the cocoa mix
When the mix is all in the tin gently run a chopstick/fork handle through mix to swirl
Bake for 30-40 minutes until a skewer come out clean and allow to cool enough so you can take it out of the tin and put it on the rack without burning yourself.


Miss Muffin Turns 12, I Turn To Edmonds Cafe Style Raspberry Swirl Cake.

Image from Edmonds

Image from Edmonds

So in the past week I have bought a birthday cake and made another from a packet mix. Shall I go and sit in the foodies naughty corner? I will defend myself, both cakes have tasted very good and we have enjoyed eating them.

For Miss Muffin’s actual birthday I had to make a cake. Even if you had a fantastic rainbow cake at your Lush party, you still need an actual cake on your birthday. It is the law of birthdays.

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I had a think about what Miss M likes and raspberry came to mind. I thought about buying some freeze-dried raspberry powder and then saw the Edmonds Cafe Style Raspberry Swirl Cake. At around $5.00 a box it was worth the gamble. That gamble paid off.

The cake was simple to make and the raspberry swirl was easy to add . The cake took around 45 minutes to cook and smelt lovely. The icing mix needed extra icing sugar adding as it was over buttery and runny. This was before adding the colour. Once I got the right texture I piped simple roses over the top of the cake and it piped nicely. My piping isn’t that spectacular but it did look good. A little bit more of the icing powder would have meant it could have gone further.

Now for the big one……….. the taste, it is divine. Seriously, it is good. The raspberry is a nice natural taste, the cake is moist and the butter icing is good. I am very impressed. This works out as good purchase and all that was required was eggs, butter and milk.

I look forward to trying more of the Cafe Style Cakes.

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*Please ignore my gaps, it was my first time piping in a very long time. Miss Muffin was happy, it tasted good and she had a two cake birthday.

We had apples, I had to make apple cake- work shout apple cake.

apple cake

First off- sorry about the lack of lovely photo. I took this one thinking I would come back and take a nice one but it never happened. I brought a bit home but that was eaten before I could make it look presentable. You have probably guessed by now, this cake recipe is a keeper.

This cake is what I would call a carrier cake, the batter like mix could carry most fruit. The apple worked well but my mind has gone to what else I could do, current favourtie is a cherry and cardamom. Summer fruit season is coming up here in the land of the long white cloud and I will try a few variations. I think roughly 3 cups of fruit would work.

I found this recipe on the food blogs of all food blogs, the go to that is Smitten Kitchen and she calls it, Mom’s Apple Cake. If you read the comments you will see it is actually a very traditional Jewish cake. It is rather different from the average cream and beat cake and the batter was rather odd. It works though and I already know that I will make it for Mr Muffin’s next work shout.

Apple Cake-

  • Servings: 8-10
  • Difficulty: easy
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My tweaks-

I used a 24cm loose bottom tin, this is a big cake.

I added 2 tsp ground ginger and 1 tsp ground cardamom.

It actually took the full 1 1/2 hours to cook, I had to cover it with foil to finish cooking.

6 apples
1 tablespoon cinnamon
5 tablespoons sugar

2 3/4 cups flour, sifted
1 tablespoon baking powder
1 teaspoon salt
1 cup vegetable oil
2 cups sugar
1/4 cup orange juice
2 1/2 teaspoons vanilla
4 eggs
1 cup walnuts, chopped (optional)

Preheat oven to 180 degrees.

Grease a loose bottomed tin and line base with baking paper.

Peel, core and chop apples into chunks.

Toss with cinnamon and sugar and set aside.

Stir together flour, baking powder and salt in a large mixing bowl.

In a separate bowl, whisk together oil, orange juice, sugar and vanilla.

Mix wet ingredients into the dry ones, then add eggs, one at a time.

Scrape down the bowl to ensure all ingredients are incorporated, there may be flour hiding in pockets

Pour half of batter into prepared pan.

Spread half of apples over it.

Pour the remaining batter over the apples and arrange the remaining apples on top, juice can go on too.

Bake for about 1 1/2 hours, or until a tester comes out clean.

Cool completely before running knife between cake and pan and turning out.

Cherry and Almond Cake and the one egg saga


I have this problem, I can not cope when there is space in the oven for something else and I have just one egg left. One egg drives me mad. It screams to be used and use it I must.

This happened just yesterday and my frantic goggling for a cake recipe that uses just one 1 egg and me mixing it up made for a very lovely cherry and almond cake which was very easy to make. Yes, cherries and almonds again. I do love them so. The original recipes is here.

This recipe makes a very robust European tasting cake, it is not on the light fluffy scale. If you don’t have the cherries it will still be interesting.

Cherry Almond Cake

Grease 20cm round cake tin
1 Cup sugar
1 large egg
3/4 (170 grms) Melted butter
1 tsp almond extract
1/2 c ground almonds  (75grm packet)
1 cup all purpose flour
1 tsp baking powder
1/2 tsp salt
1 cup drain morello cherries (I used jar Delmaine)
1/2 c slivered almonds

Preheat oven to 180
Grease a 9″ cake tin and line with baking paper
Lightly whisk sugar and eggs
Slowly whisk in melted butter until well combined
Stir in almond extract and ground almonds
Stir in flour, baking powder and salt
Spread half the batter over prepared tin
Stir cherries into remaining half and spread over existing batter
Sprinkle slivered almonds over the top

Bake for around 30- 40 minute, until set and top browning
Cool in tin for around 10 minute, loosen with a knife, remove baking paper and place on wire rack.

Moist Ginger Cake with Lemon Icing

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This recipe was another from the New Zealand Women’s Weekly. I have found a few great recipes on there and often do a search first. This recipe was easy, tasty and most importantly, exactly what I was looking for. I had an urge for ginger cake with lemon icing and a stored memory of a friends mum making it when I was a kid. I baked this recipe in a medium size roasting tin lined with grease-proof paper.

The Cake

175g butter
1 cup sugar
3 eggs
1 cup golden syrup
1 cup milk
1 tbsp ground ginger
1 tsp baking powder
1 tsp baking soda
2 cups flour

Preheat oven to 180ºC. Beat butter and sugar until pale and creamy. Add eggs one at a time, beating well after each addition. Add golden syrup and mix well, then add milk, alternating with combined dry ingredients.

Pour into a lined 22cm cake pan and bake for 50 minutes or until cake is cooked. (I did large rectangle roasting tin for about 40 mins)

Cool in pan for 5 minutes before turning onto a cake rack.

For the icing I simply sieved icing sugar into a bowl (probably around 2 c as I had made a big rectangle) added lemon juice to taste.

I then stirred and added hot water, little by little until I had a thick icing.

I kept my cake in the pan and covered with the icing.

Cute the cake when the icing is dry and remove from pan.

Persian Love cake- almond heaven


I made this cake to have as pudding after my lovely friend Lily made us dinner. I wanted something that would go with well flavoured food and this fitted that perfectly. There are all kinds of opinions of this cake on the net and ideas about the origins of the recipe. All you really need to know is it is easy, wonderful and my kind of pudding.

I made the Gourmet Traveller recipe and will stick to this. Next time I may add some lemon rind or well drained jar cherries. My mouth is watering just thinking about cherries in this cake, it would be very bakewell like.


360 gm (3 cups) almond meal (ground almonds)
220 gm (1 cup) raw sugar (demerara sugar)
220 gm (1 cup) brown sugar
120 gm unsalted butter, softened
2 eggs, lightly beaten
250 gm Greek-style yoghurt, plus extra to serve
1 tbsp freshly grated nutmeg (I also added 1 tsp cardamom)
45 gm (¼ cup)  pistachios, coarsely chopped
Preheat oven to 180C. Combine almond meal, sugars, butter and 1 tsp salt in a bowl, then rub with fingertips until coarse crumbs form. Spoon half the mixture into a lightly buttered and baking paper-lined 26cm-diameter springform pan, gently pressing to evenly cover base.

Add egg, yoghurt and nutmeg to remaining crumble mixture and beat with a wooden spoon until smooth and creamy. Pour over prepared base, smooth top, scatter pistachios around edge and bake until golden (30-35 minutes.) Cool completely in pan on a wire rack to room temperature, then serve with extra yoghurt. The cake will keep in an airtight container for up to a week.