Raspberry bran muffins (+ WIN!)


With our new little arrival due in less than two weeks (eek!), I’m busy filling the freezer with all kinds of meals to help get us through those first few weeks with a newborn.

But it’s not just dinners I’m trying to get sorted – I want some baked treats stashed away in there too! Things that we can whip out if we know people are popping over to visit, that I can stash in the husband’s lunch when he heads back to work, and (of course) to have ready to go when we realise it’s been ages since we last ate and just need to get something in.

And that’s what these raspberry bran muffins will be perfect for – grabbing and eating on the run. While they’re still a sweet treat, they’re not something to feel guilty about enjoying thanks to a couple of clever little ingredients.

First up, these muffins are absolutely packed with (you guessed it…) bran, which not only gives the muffins a sweet nutty flavour but also gives you a whole bunch of fibre and protein. This goes hand in hand with wholemeal flour, which helps give the muffins another fibre kick.

Then there’s the fact that these muffins are made with Equal Spoonful rather than traditional sugar, helping give them just the right amount of sweetness with fewer calories. The best part? The husband absolutely devours them and had no idea I didn’t use sugar until I told him afterwards – they still taste great!

The bonus? They’re super quick to whip up and you can easily switch out the raspberries for any berries you have tucked away in the freezer. I’m sure you’ll love them.


Raspberry bran muffins
Makes 12 standard muffins
Adapted from Life Made Simple


  • 1 cup buttermilk (make your own by adding 1 Tbsp white vinegar to standard milk)
  • 160g tub of berry yoghurt
  • 1 egg
  • 1/3 cup oil
  • ¼ cup Equal Spoonful
  • 1 ½ cups wheat bran
  • 1 ¼ cups wholemeal flour
  • 1 ½ tsp baking powder
  • 1 ½ tsp baking soda
  • ½ tsp cinnamon
  • 1 cup (heaped) frozen raspberries


  1. Preheat oven to 200 degrees Celsius and line 12 whole muffin pan with cases
  2. In a medium bowl, combine buttermilk, yogurt, egg, oil and Equal Spoonful. Whisk until well combined.
  3. Combine all dry ingredients in a large bowl and mix lightly. Gradually add wet mixture, stirring until just combined. Add frozen raspberries and stir until dispersed throughout mixture. Spoon into prepared cases.
  4. Bake for 15 minutes or until golden and an inserted skewer comes out clean. Allow to cool in pan for 5 minutes before transferring to a wire rack to cool completely.
  5. If freezing, place in an airtight container when completely cool and pop in freezer. Remove from container and defrost on a wire rack when required.


Thanks to the lovely team at Equal Spoonful I have an Equal Spoonful prize pack (valued at $50) to give away to one lucky reader.

To enter, simply leave a comment below and let me know what baked treat you would like to make with Equal Spoonful. Bonus points if you share a photo of your creation as well!

Entries close at 11.59pm Sunday 11 June and the winner will be drawn at random. Winner must make contact within 5 business days or they will forfeit the prize and a new winner will be drawn. Sorry – this giveaway is only open to New Zealand residents.

This post was made possible thanks to Equal Spoonful. All words, photos and opinions are, and always will be, my own.

Spiced apple yoghurt muffins

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While it’s always a bit hard getting used to the end of daylight savings and the arrival of cooler weather, there’s one great thing about autumn – the baking!

Not only is it much more pleasant using the oven when you aren’t already roasting in the summer heat, but there are a whole new range of flavours you can play around with – think baked autumn fruits and warming spices.

Spiced apple is one of my all-time favourite flavours for the cooler months, so I was thrilled to find out Piako’s launched two delicious new flavours to their range – Lime and (my personal favourite) Spiced Apple.

Like all the flavours in Piako’s range, these new gourmet yoghurts are perfect for enjoying as an indulgent treat on their own – but they’re equally delicious in baking! After all, Piako yoghurts are known for being deliciously flavoursome so why wouldn’t you want to bring that beautiful flavour into your baking?

PSST – want to WIN a month’s supply of Piako yoghurt and a beautiful candle inspired by Piako’s Spiced Apple flavour? Then get your entry in at the bottom of this post.

That’s where these gorgeous Spiced Apple yoghurt muffins come in. As well as being loaded with a full cup of Piako’s beautifully creamy Spiced Apple yoghurt, they’re also packed with fresh diced apple and a dash of cinnamon and nutmeg to give them a little extra punch.

Not only does the Spiced Apple yoghurt effortlessly bring a whole heap of flavour into the muffins, but the Piako yoghurt also helps keep the finished muffins incredibly fluffy and moist.

Seriously, these muffins are so good that you’ll want to make the recipe using all the various flavours in Piako’s range – raspberry muffins made with Piako raspberry yoghurt with frozen raspberries are next on my list!

So grab a tub (or two) of Piako yoghurt (RRP $5.99 for 500g) and get baking!

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Spiced apple yoghurt muffins
Makes 12 muffins, recipe adapted from Once Upon a Chef


  •         120g butter, softened
  •         ½ cup white sugar
  •         ¼ cup brown sugar, packed + extra for sprinkling
  •         1 egg
  •         1 cup Piako Spiced Apple yoghurt
  •         2 cups plain flour
  •         1 tsp baking powder
  •         1 tsp baking soda
  •         1 Tbsp cinnamon
  •         ½ tsp nutmeg
  •         2 apples, cored and diced


  1.    Preheat oven to 190 degrees Celsius and grease a 12-hole muffin pan.
  2.    Place butter in a large bowl and beat until creamy. Add sugars and beat until pale and fluffy.
  3.    Add egg and mix until well combined. Add Piako Spiced Apple yoghurt and mix well.
  4.    Add flour, baking powder, baking soda, cinnamon and nutmeg, and beat until just combined.
  5.    Add diced apple and mix until just combined. Mixture will be very thick.
  6.    Spoon mixture evenly into the prepared muffin pan. Sprinkle each muffin with brown sugar.
  7.    Place in oven and bake for 18-20 minutes or until lightly golden and a skewer comes out clean. Allow to cool slightly in the pan before transferring to a wire rack. Best enjoyed warm.


Thanks to the lovely team at Piako I have a month’s supply of Piako yoghurt and a beautiful candle inspired by their new Spiced Apple flavour to giveaway to one lucky reader.

To be in to win, simply use the gadget below to tell me which new Piako flavour you would most like to try – Spiced Apple or Lime.

a Rafflecopter giveaway

This post was made possible thanks to Piako. All words, images and recipes are my own. Entries close 11.59pm Sunday 24 April. The winner will be chosen at random and notified on Tuesday 26 April. Winner must make contact within 3 business days or they’ll forfeit the prize and a new winner will be drawn. Sorry – this giveaway is only open to New Zealand residents.

Nutella Muffins


Nutella is one of Kevin’s all-time favourite spreads. We hardly ever have it in the cupboard, but when we do he gets through it in lightning speed – it truly feels as though it’s there one minute and entirely finished the next, I don’t know how he does it!

Lydia from Lydia Bakes made a gorgeous Nutella cake earlier this year that I knew Kevin would absolutely love, but I just didn’t have the time to get it done. Instead, I decided to make some unbelievably simple, Nutella-packed muffins as perfect for popping in lunchboxes as enjoying after dinner.

What makes these muffins extra special is that they’re made from just three ingredients. Three! How crazy is that? All you need is a medium sized jar of Nutella, some flour and a couple of eggs and you’re all set! It really couldn’t be any easier.

While the muffin batter doesn’t look anything like normal muffin mixture – it’s very thick – you wouldn’t know it from the finished muffins. They’re perfect! Fluffy and moist, with just the right amount of crunch – I’m sure you’ll absolutely love them.

To add a bit of interest (yes, that’s just an excuse…) I added a sprinkling of chocolate chips to the top of each muffin before baking. The result? Delicious! If chocolate’s not your thing, try sprinkling some chopped nuts on top instead – that would be equally wonderful.




  • 1 ¼ cups Nutella
  • 1 ¼ cups self-rising flour
  • 2 eggs


  1. Preheat oven to 175 degrees Celsius and line 12 hole muffin pan with liners
  2. Place all ingredients in a large bowl and mix until well combined
  3. Fill cases 2/3 with mixture, smoothing as you go. Don’t worry, it’s meant to be thick!
  4. Bake for 20-25 minutes or until a skewer comes out clean

Optional: Sprinkle with chocolate chips or crushed nuts before baking if desired


Blueberry crumble muffins


Today’s recipe is for one of my favourite muffin in the world – blueberry cumble! I literally ate these every day for breakfast while we were in New York and Washington D.C. – not only proving I chose muffins over a balanced breakfast but also how delicious they are!

If you’re looking for a quick, easy and delicious sweet treat to tuck in lunchboxes this year then you have to try this recipe for blueberry crumble muffins. Not only do they taste amazing, but they’re really easy to make – just 10 minutes of mixing, 20 minutes of baking and you’re all set!

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Peanut butter & jam muffins

Happy Friday!

Peanut butter and jam is one of those funny combinations – I’m not sure how it works, but it does.

While I don’t usually indulge in it myself, when I decided to make peanut butter muffins for this week’s Fast Friday post I couldn’t resist popping a bit of jam in the middle and baking myself a PB&J creation. And it’s pretty delicious.

The peanut butter muffin is light and fluffy, with just the right amount of peanut buttery hit to hit, while the jam gives them a sweet hit. To make them just a little more special I brushed each one with a little melted butter and sprinkled a combination of cinnamon and sugar on top. Enjoy!


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Fast Friday: Spinach & Feta Muffins

Happy Friday!

Today’s Fast Friday post is a little out of the ordinary… it’s savoury! While the vast majority of recipes I share are sugar-centric, I do love all things savoury – especially if it has the magic words ‘spinach’ and ‘feta’ in the name!

These spinach and feta muffins are absolutely delicious and packed full of flavour – in addition to the ingredients these are named after, these muffins also feature red onion, tasty cheese and mixed herbs to give them a well rounded flavour. Eaten warm or cold they make the perfect addition to the lunchbox – I’m sure you’ll love them too.


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