I haven’t done much baking in recent times but when I got an itch to make some muffins I decided to at least try and make them a little on the healthier side. These babies are dairy free and use wholemeal spelt flour so are a bit more dense than those giant muffins you might find in a cafe. They’re super easy to throw together and you don’t even need to pull out the beaters – less washing up is always a plus in my books!
My work is a big fan of morning and afternoon teas, it doesn’t take much for one to get organised and everyone is expected to bring something along to share. I much prefer going the homemade route but finding something new to make that will travel well (I walk to work) and satisfy the masses can be tricky! When I came across this recipe for fig & cinnamon slice in an old Sweet Food cookbook I knew I had to give it a try and let me tell you, I was fairly popular when I showed up to work the next day!
Now that I’m somewhat settled in the new place I thought it was about time I tried out the oven. I’ve had lots of people stopping by to visit so having a homemade cake ready to share seemed like a logical idea, and came in very handy when my parents stopped by with my nan to show her around. I kept it nice and simple – a lemon and coconut yogurt cake, with an additional depth of flavour coming from the use of vanilla bean flavoured yoghurt – yum all round!
Today is a pretty special blog post for me – it’s my 1st Blogiversary! One year ago today I hit publish on my first blog post, not really knowing what I was going to write about or how long I would keep this up, but here I am a year later still tapping away at the keyboard and having a great time doing it!
As promised in the picnic post the other day, today I’m sharing the recipe for the Chocolate & Walnut Cookies I baked as our sweet treat for the picnic. I based the recipe off my Chunky Choc-Chip Cookie recipe, but lowered the sugar as I knew I would be loading them up with chocolate! They were the perfect way to end our picnic!