If you like carrot cakes, this recipe is not to be missed. I adapted this recipe from BBC Good Food and made some slight modifications. These carrot cupcakes turned out to be moist and absolutely delicious. Together with the cream cheese frosting – it’s like a matchmake in heaven. Nutrition per cupcake (without the cream cheese frosting) Ingredients for the cake 200g carrots (grated) 100ml grapeseed oil 50ml buttermilk 2 eggs 120g brown sugar 100g wholemeal self-raising flour 100g white self-raising flour Zest 1 orange 1 tsp cinnamon powder 1 tsp nutmeg powder 1 tsp bicarbonate soda 50g walnuts (chopped) 50g raisins Ingredients for the cream cheese frosting 500g cream cheese 60g unsalted butter 150g icing sugar 1 tsp vanilla essence Directions Preparation time: 20 min Baking time: 20 – 25 min (or when the skewer comes out clean) Preheat the oven to 180 degrees Grate 200g carrots and zest one orange Mix the sugar, flour, bicarbonate of soda, cinnamon, nutmeg into a large mixing bowl. Use your fingers to run through the mixture to …

I finally succumbed to baking. I’ve been busy studying for my exams over the past week that I decided to bake today to de-stress. Since I haven’t bought any ingredients specially to bake, I was looking through my kitchen and found that I have some over-ripe passion fruits, desiccated coconuts and blueberries. So I combined these three magical ingredients and made a simple muffin, that is healthy and good for the soul. Ingredients: 100ml of grape seed oil 120g plain self-raising flour 120g wholemeal self-raising flour 80g brown sugar 3 large eggs (at room temperature) 5 over-ripe passionfruits 60g desiccated coconuts 1 teaspoon of vanilla essence 180g greek yoghurt light 100g blueberries Preparation time: 15- 20 min Oven temperature: Preheat the oven to 180 degrees Baking time: 20 – 25 min (or when the muffins turn brown) Nutrition per muffin: Click on the images below for the baking instructions:

Not sure what to do with a bunch of over ripe pears? Well here’s a recipe to try! The pear muffins turned out to be delicious and moist. It kinda reminded me of hummingbird muffins just the pear version of it. Ingredients: 100ml of grape seed oil 125g plain self-raising flour 100g wholemeal self-raising flour 60g brown sugar 3 large eggs (at room temperature) 2 tablespoons of fresh squeezed lemon juice 2 pear williams 1 teaspoon of vanilla essence 4 tablespoons of non-fat yoghurt or greek yoghurt (about 150g) Preparation time: 15- 20 min Oven temperature: Preheat the oven to 180 degrees Baking time: 20 – 25 min (or when the muffins turn brown) Nutrition per muffin Click on the images below for the baking instructions.

Ingredients 100ml of grape seed oil 120g self-raising flour 120g self-raising wholemeal flour 80g brown sugar 3 large eggs (at room temperature) Half tablespoon of cinnamon powder 50g of walnuts 5 tablespoons of non-fat yoghurt or greek yoghurt 2 large bananas Preparation time: 15 min Oven temperature: Preheat the oven to 180 degrees Baking time: 40 min Click on the pictures below for baking instructions