Maple Choc Banana Muffins

May 5, 2014 at 6:43 am

Maple Choc Banana Muffins with Natvia


  • 3/4  NATVIA (natural sugar substitute)
  • 1 1/2 cups self raising flour
  • 4 ripe bananas, mashed
  • 3 eggs, lightly whisked with fork
  • 2 tablespoons YIAH maple salted chocolate powder
  • 2 tablespoons YIAH Maple Balsamic Vinegar
  • 1/2 cup light olive oil or vegetable oil
  • 1/2 cup Sweet Williams (nut free, dairy free, sugar free) chocolate spread, melted slightly 30 seconds in microwave
  • 1 small firm banana, sliced diagonally (for the top)
  • Extra YIAH Maple Balsamic Vinegar to drizzle on top


1. Pre-heat oven to 170 degrees celsius.

2. 12  x 1/2 cup capacity muffin tray lined with patty cases.

3. Lightly whisk all wet ingredients together. In another bowl mix the YIAH Maple salted chocolate powder with the flour. Add the wet ingredients to the dry and mix.

4. Pour the batter into muffin patties 3/4 way full. Place the sliced banana on top and drizzle lightly with a little of the YIAH Maple Balsamic Vinegar (about 2 tsps)

5. Bake for about 3o minutes. You want the top to be a bit springy.

6. This recipe can also be placed in the deep freeze and is great for kids lunchboxes.

Note: If you cannot find the Sweet William Chocolate spread , use your own choice or melt some dark chocolate to make 1/2 cup and add 1/4 cream to the melted chocolate.

NATVIA  is a natural sugar alternative made from the STEVIA plant.

All products pertaining to YIAH (Your Inspiration At Home) such as the YIAH Maple Chocolate Powder and Maple Balsamic Vinegar are award winning gourmet products with NO added gluten, NO Preservatives, NO MSG and Low in salt, for more information see my site here.

Beetroot, Zucchini and Carrot Muffins

October 14, 2013 at 3:43 am

Beetroot, Zucchini and Carrot Muffins


  • 1 cup grated cheese ( I used a mix of tasty, cheddar and parmesan)
  • 1 cup self-raising flour
  • 1 tsp baking powder
  • 1 zucchini, grated
  • 1/2 fresh beetroot, grated
  • 1 tablespoon YIAH BEETROOT Dip Mix
  • 2 eggs
  • 1/2 cup no fat milk
  • 2 tablespoons light olive oil ( I used Bertolli Light)
  • 1 tsp Natvia (stevia)
  • 1 tsp salt


1. Pre- heat oven to 200 degrees Celsius.

2. Line 12 hole (1/2 cup capacity) muffin tins with paper cases.

3. Lightly whisk the wet ingredients and mix with the grated veggies. Add the dry ingredients, mixing well.

4. Distribute between the the cases and bake approx. 30 minutes or until golden and skewer comes out slightly clean.

Note: They keep well for a few days and taste best when warm.  Refrigerate. They are freezable for up to a month as well!

For all products pertaining to YIAH – Your Inspiration At Home you can click here for more


Choc Chip Muffins

November 12, 2012 at 9:54 am



  • 100g butter at room temperature
  • 270 g (1 1/4 cups caster sugar)
  • 2 eggs
  • 225 g (1 1/2 cups ) plain flour
  • 50 g ( 1/2 cup ) cocoa powder
  • 1 teaspoon bicarbonate of soda
  • 1/2 teaspoon baking powder
  • 125 ml (1/2 cup) milk
  • 125 g (2/3 cup ) dark choc bits
  • CHOCOLATE FROSTING (I just made a chocolate icing instead)
  • 100g butter at room temperature
  • 450 g (3 cups) icing sugar mixture
  • 30 g (1/4 cup) cocoa powder sifted
  • 60ml (1/4 cup) milk


1. Pre-heat oven to 180 degrees celsius.

2. Line 18 80 ml (1/3 cup) capacity muffins pans with patty pans.

3. Use an electric beater to beat the butter and sugar in a bowl until pale and creamy. Add eggs 1 at a time beating well after each addition.

4. Sift flour, cocoa, bicarbonate of soda and baking powder into a bowl. Fold the flour and milk into the butter mixture in alternate batches until just combined. Stir in the chocolate bits to combine.

5. Divide the mixture among prepared pans and smooth the surface.

6. Bake for 15 – 20 minutes or until a skewer inserted into the centers comes out clean.Set aside in the pans to cool slightly before transferring to a wire rack to cool completely.

7. To make the chocolate frosting use an electric beater to beat the butter until very pale. Gradually add the icing sugar, cocoa powder, and milk and beat until well combined. Spread the chocolate frosting evenly over the cupcakes. I used QUEEN Royal Icing mixed with cocoa powder for the icing.

This recipe is inspired by the June 2011 Issue Page 109 of The Woolworths Australian Good Taste Magazine

Fresh Blueberry Friands

October 12, 2012 at 6:59 am



  • Melted butter, to grease
  • 300 g icing sugar (2 cups)
  • 150 g LUCKY oven roasted almond meal
  • 75g ( 1/2 cup ) plain flour sc
  • 6 egg whites
  • 180g butter, melted
  • 1 punnet fresh blueberries
  • 2 tblsp LUCKY oven roasted almond crumble (or flaked almonds)


1. Pre-heat oven to 180 degrees celsius. Brush a 12 125ml (1/2 cup) capacity friand or muffin pan with melted butter.

2. Combine the icing sugar, almond meal and flour in a bowl (sifted).

3. Use a balloon whisk to lightly whisk the egg whites, in a clean stainless steel bowl until soft peaks form.

4. Stir the melted butter into the flour mixture. Fold in half the egg white mixture until just combined then add remaining mixture and fold. Gently add and fold 3/4 of the fresh blueberries. Do not over stir.

5. Divide the mixture amongst the prepared pan. Top with flaked almonds or almond crumble and remaining blueberries. Bake for 25 – 30 minutes or until a skewer inserted in the middle comes out clean, the friands are golden brown and starting to come away from the sides of the pan. Set aside 10 minutes to cool in pan before removing and cooling completely on a wire rack.

Note: Serve as is or lightly dust with icing sugar. Enjoy!