The best muffins ever!

No kidding!These are the best muffins EVER!I mean like EVER!I’ve baked them millions of times,worked on every single detail and now I’m bursting with pride every time I make them 🙂 THEY ARE JUST PERFECT!

The secret is the batter and once you make the perfect batter,the world of limitless muffin varieties opens 🙂 Sweet or savoury,plain or chocolate,fruity,nutty,filled with jam,cream or caramel.Wherever your imagination will take you….Perfect muffins need nothing more than fine flour,room temperature(good quality)ingredients,and not over stirring the batter.They simply don’t like too much attention.


for 10 muffins


300 g self raising flour(preferably self rising fine sponge flour)
250 ml natural yogurt(room temperature)
100 g natural,unrefined cane sugar
2  eggs(room temperature)
125 g butter,melted and cooled
0,5 teaspoon ground cinnamon
pinch of ground nutmeg
1 medium apple,cored,peeled and chopped

100g plain flour
50g butter,cold and cut into smaller pieces
3 tablespoons of natural,unrefined cane sugar

200g caramel (dulce de leche)


1.Preheat the oven to 190C.
2.Do the crumble first.Sieve the flour into a medium bowl,add sugar and the butter, then rub it into the flour using your fingertips to make a light breadcrumb texture. Do not overwork it or the crumble will become heavy.Place in a fridge.
3.To make the muffins,sieve the flour into a bowl.In a separate bowl place eggs,yogurt,butter and sugar.Add cinnamon and nutmeg and mix all the ingredients until smooth.Then add apple pieces to the mixture and tip it over the flour.Stir with a wooden spoon,the mix should look lumpy and may have the odd fleck of flour still visible but don’t be tempted to over mix the batter.Muffins don’t like too much attention 🙂
4.Place the muffin cases into muffin tray 🙂 and fill each one about 1/2 hight with batter.Place 2 teaspoons of caramel in the middle of each muffin and cover with the rest of the batter.
5.Sprinkle over with crumble and bake for 25-30 minutes.

NOTES: To prevent muffins from sinking,take them out the oven straight away,let them cool down for 5 minutes and then remove from the moulds and place on the rack to cool down.

You might also want to serve them warm,to do this simply put them in preheated oven for couple of minutes.(Just be careful with caramel as too much heat will make it extremely hot!)


Enjoy xxx



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Pssst.Would you like to know a secret?The most precious secret of them all…..?
It’s not going to be a tutorial about how to get rich,nor how to become a batman(or any other superhero!).There is something far much more important!The secret for having an amazing day.Everyday.The recipe is simple-delicious and wholesome breaky!All you need to beautify your day is to get up 15 minutes earlier(these 15 minutes extra in bed doesn’t make a difference anyway!),mix all the nutritious and super tasty ingredients in your favourite bowl.Voila!I told you it was simple 🙂

It works for me every time…The days when I have too much on my head,run around like a mad woman and skip breakfast,they are not good days at all.The days when I can’t be bothered and just scoff something or anything,I just feel okayish.But those days when I really pay attention to what I have for my breakfast and make a little feast,ohhh yes,they are the days I feel I can take over the world.

Breakfast bowl is like the best idea ever.You can throw as many things as possible(the more the better) into your favourite dish,just enjoy that moment and a GREAT DAY guaranteed 🙂

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serves 2


85g quinoa
25o ml hot water
125g sheep halloumi cheese,sliced
1 small red onion,sliced
1 small avocado,sliced
handful of spinach
2 eggs
pine nuts to sprinkle with
salt and pepper


4 tablespoons of natural yoghurt
handful of chives,chopped
salt and pepper


1.Cover quinoa with 2 cups (500ml) boiling water,add salt ans simmer for around 12-15 minutes until all the water has been absorbed.Put aside.

2.Bring around 1/4 water in a medium pan to boil – it’s for the eggs.

3.In the meantime,heat the oven to 374F/190C.Cut halloumi into thick slices 1/2 inch( 5mm) and put on the rack placed over a baking tray and bake for 3-5 minutes on the top shelf(closer to the heater). When the cheese golden on the top,flip it over and bake on the other side for another 3-5 minutes.Remove from the oven and let it cool down a little(I like mine a bit warm in salad).Cut into smaller pieces.

4.Prepare the dressing,mix the yoghurt with chives and season with salt and pepper.

5.Poach the eggs.(Look at the TIP).Divide all the ingredients between two dishes,top with the egg and the dressing and have an AMAZING DAY!

I always use traditional method for poaching eggs.1 egg at a time.
1.I bring around 1/4 water in a medium pan to boil,turn the heat down to simmer.
2.Then I crack eggs individually into a ramekin or cup.
3.I create a whirlpool in the water to help the egg white wrap around the yolk.
4.I then slowly tip the egg into the water.
5.It’s ready within 2-3 minutes.