Recipes: Hazelnut Chocolate Muffins

G2’s going through a baking streak. He asked to make another cake but with icing this time. And it had to be chocolate. Since it was one of those rushed afternoons, I convinced him to make hazelnut chocolate muffins instead hoping it would pass off for his chocolate cake…

I found an old Women’s Weekly Coffee Chocolate Muffins and adapted it. Since we don’t have proper muffin trays, I hate it when my muffins overflow because they run down the sides of the muffin cups. To avoid that problem, I under-filled the muffin cups. Here they are pre-icing…

Hazelnut Muffins


  • 300g self-raising flour
  • 100g rye flour
  • 35g ground hazelnuts (I used a blend of hazelnuts and walnuts)
  • 200g brown sugar
  • 2 tbsp nutella
  • 2 eggs, lightly beaten
  • 375ml milk
  • 180ml olive oil


  • 160g icing sugar
  • 1 tbp cocoa powder
  • 2 tbsp nutella
  • 40g butter
  • 1 tbsp milk

Sift icing sugar and cocoa. Stir in remaining ingredients.


  • Preheat oven to 190C.
  • Combine dry ingredients in a large mixing bowl.
  • Stir in wet ingredients and mix well.
  • Spoon mixture into muffin cups and bake for 20 minutes.
  • When muffins are cooled, top with hazelnut choc icing.

The Verdict:

G2 thinks they’re great. G1 prefers the banana and blueberry muffins that G2 won’t eat. Seriously? What do they think I am? A bakery?

Recipes: Banana Maple Muffins

G1 tried my Banana Date Muffins and he really liked them – except for the dates which he kept picking out – so this one’s for him…

Banana maple muffins

Personally, I prefer the Banana Date Muffins. These muffins are little more cake-like in consistency and a lot of them collapsed in the oven and ran over the sides so I didn’t have many that were fit for photo taking. Nevertheless, they agreed with G1, so I guess this one’s a keeper. Here’s the recipe…


  • 250g plain flour
  • 100g rye flour
  • 1/2 tsp bicarb soda
  • 1 1/2 tsp baking powder
  • 100g brown sugar
  • 60ml maple syrup
  • 2/3 cup mashed banana (about 2 medium bananas)
  • 2 eggs, lightly beaten
  • 250ml buttermilk
  • 80ml olive oil


  • Preheat oven to 190C.
  • Combine dry ingredients into a large mixing bowl.
  • Stir in maple syrup and bananas, then eggs, buttermilk and oil.
  • Spoon mixture into muffin cups and bake for 20 minutes.

Recipes: Banana Date Muffins

With Raya around the corner and all these lovely dates available, I just had to make something with dates in it (not to mention that dates are also a great way to boost nutrient content). And since we’re still on the muffin run, here it is – Banana Date Muffins (slightly modified from the Women’s Weekly recipe book).

Banana Date Muffins


  • 180g self-raising flour
  • 40g plain flour
  • 80g rye flour
  • 1 1/2 tsp bicarb soda
  • 100g brown sugar
  • 1 cup mashed bananas (3 medium bananas)
  • 160g seeded chopped dates
  • 3 eggs, lightly beaten
  • 80ml olive oil
  • 80ml buttermilk


  • Preheat oven to 190C.
  • Combine dry ingredients in a bowl.
  • Add wet ingredients and mix well.
  • Spoon into muffin cups and bake for 20 minutes.

Recipes: Choc Chip Ginger Muffins

This is what happens when you live in a household of fussy eaters… G1 may be nuts about blueberry muffins but G2 won’t be having any of that, so this one’s for him…

Choc Chip Ginger Muffins

This was another modified recipe from Women’s Weekly…

And now for some Choc chip ginger #muffins for G2 since blueberry muffins aren't his cup of tea...


  • 125g butter, melted
  • 375g self-raising flour
  • 1/2 tsp mixed spice
  • 50g brown sugar
  • 1 tbsp ground ginger
  • 200g choc bits
  • 60ml golden syrup
  • 2 eggs, lightly beaten
  • 250ml milk


  • Pre-heat oven to 190C.
  • Sift dry ingredients into a bowl.
  • Mix in the liquid ingredients.
  • Spoon into muffin cups.
  • Bake for 20-25 minutes.

What’s the Difference Between a Muffin and a Cupcake?

The boys brought muffins to school for their teachers and we ran into a debate in the car about the differences between muffins and cupcakes. At the time, all I could answer was that muffins were healthier – usually. My SIL added that cupcakes usually had toppings. I did a search online and here’s what they say:

A basic formula for muffins is 2 cups flour, 2-4 tablespoons sugar, 2½ teaspoons baking powder, ½ teaspoon salt, 1 egg, ¼ cup oil, shortening or butter and 1 cup milk. When the fat, sugar and egg ratio in a recipe reaches double or more than this, you have reached the cake level. – Diana’s Desserts


  • Healthier – it is a type of quick bread and can be eaten for breakfast or as a snack
  • More dense/heavy and drier – coarse crumbs
  • Can be savoury
  • Not too sweet
  • Usually loaded with fruit
  • Crusty top


  • Generally dessert item – like miniature cakes
  • Tender and rich with eggs and butter – fine crumbs
  • Never savoury
  • Sweet
  • Always have frosting
  • Never crispy or crunchy

Image Source: Eugenie’s Kitchen


So there you go… If you’re looking for healthy snack options or something to add onto the breakfast menu, give a muffin recipe a go…


Chocolate Coco-Nutty Smoothie

The boys drank the entire first batch of fruit smoothie I made this morning so I thought it was the perfect opportunity for me to experiment with some new flavours. Boost Juice has a Pro-Choc Smoothie that I tried recently and loved, so this smoothie was inspired by that…

Chocolate Coco-Nutty Smoothie

Nuts, cacao, bananas, dates, soy and coconut milk… what’s not to love about this one. It’s dairy-free, nutritious and delicious to boot.


  • 1 cup coconut milk
  • 1 tbsp cacao powder
  • 1 heaped tbsp oatmilk powder
  • 1 tbsp walnut/hazelnut powder
  • 1 tbsp soy powder
  • 1 banana (frozen)
  • 2 dates (pips removed)


  • Blend everything together in a highspeed blender.


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