These gluten-free vegan glazed raspberry muffins are a delightful blend of tart raspberries with fluffy almond flour topped with a luscious coconut lemon glaze. These muffins are perfect for dessert.

These delicious raspberry and white chocolate muffins couldn’t be simpler to make and use frozen raspberries for ease. For really light, well-risen muffins, it’s important not to over-mix.

Preheat the oven to 200˚C. Place eight paper muffin cases into a muffin tray, or use squares of greaseproof paper. Sift the flour and baking powder into a large mixing bowl. Stir in the sweetener ...

Forget boring bowls of porridge – these bakewell tart muffins are packed with oaty fibre and taste better than most breakfasts. Eat a couple with your morning coffee before chucking some in a ...

My daughter, who’s pursuing a degree in art education at Western Washington University, occasionally sends me photos of completed assignments, just to show me what she’s been working on. Last week she ...

This indulgent muffin has just the right amount of sweet, crunch and acidic berry bite. The best thing about this recipe is that the chocolate can always be on hand in the cupboard, and the ...