Lemon, Olive Oil and Blueberry Muffins



Let’s just ignore how inconsistent my oven is for a moment, and enjoy the idea of fresh muffins! For breakfast is the best.


These ones have a crunchy topping and lots of blueberries to contrast the tangy lemon. This recipe is pretty much an adaptation of this one here. Olive oil adds a bit of richness to the flavour this time.



These are what I would call proper muffins; I can get quite passionate about the differences about cupcakes and muffins. Bakeries are fooling you. But I won’t get into that today. Happy Friday, and I hope you have a weekend full of relaxation and maybe even a fresh batch of muffins!



Lemon, Olive Oil and Blueberry Muffins
3 cups flour
3 tsp baking powder
1/2 cup any sugar
1 tsp lemon zest
1 egg
2/3 cup olive oil
1 cup fresh or frozen blueberries
1 cup-ish milk
1/4 cup raw sugar
1 tsp lemon zest

Preheat the oven to 180 degrees Celsius and grease a 12-hole muffin tray.

In a large bowl, combine the flour, baking powder, sugar and lemon zest. Make a well in the centre, crack in the egg and pour in the olive oil. Whisk the two together, then add half the milk. Start to gently fold the mixture. Add the blueberries and some more milk, as needed for the mixture to be wet but not runny. Keep gently folding until just combined. If there are a few lumps, it’s okay! {Trust me, my mum has told me time and time again that it’s fine, and she created this recipe from scratch and even made a recipe book purely devoted to muffins. She’s cute}. Spoon evenly into the muffin holes.

Mix the raw sugar and lemon zest and sprinkle on top of the muffins. Bake for 15 minutes, until a skewer comes out clean when inserted. Cool slightly, then unmold and eat warm! Or cold. But the best is warm.

Makes 12, and they are not quite as good but still delicious the next day.



Lemon Zucchini Bread


This delicious and quick snack bread is sweetened with powdered stevia, and will 100% satisfy your afternoon tea cravings 🙂




If you don’t have any powdered stevia, you could add more sugar and sweeten to taste. I can’t tell you if it’s as good toasted the next day because it didn’t last more than 24 hours before being eaten… one of those recipes 😀

You could omit the glaze and serve with sweetened yogurt or cream.

Lemon Zucchini Bread 
2 eggs
1/4 cup sugar
1/4 cup oil
Zest and juice of one lemon
1 cup flour
1 tsp baking powder
1/2 tsp baking soda
1/3 tsp powdered stevia leaf
3/4 cup grated zucchini
Maybe a dash of water
3 Tbsp icing sugar
1 tsp butter, melted
Lemon juice
To decorate:
Lemon zest

Preheat the oven to 180 degrees Celsius and grease a 10cm by 20cm loaf tin (this is quite a weeny loaf 🙂 ).

In a bowl, whisk together the eggs, sugar, oil and lemon juice and zest until combined. In another bowl, mix together the flour, baking powder, baking soda and stevia. Gently fold half of the dry ingredients and half of the zucchini into the wet ingredients, followed by the rest of the dry ingredients and the rest of the zucchini. The aim is not to over mix; the batter will be quite thick, but add a dash of water if you think the dry ingredients aren’t mixing in well enough.

Pour into the tin and bake for 25 minutes, until a skewer comes out clean when inserted. Cool for 10 minutes in the tin, then un-mold and leave to cool slightly.

When the cake is cooled, mix together the glaze ingredients and pour over the top of the cake. Top with some lemon zest if desired. Enjoy while it’s still warm and the glaze is runny or when cooled completely. Lasts well, and is just as delicious the next day if kept in an airtight container.


Lemon & Blueberry Pansy Love Cake



Summer can be so glorious! And nature as well, all that is needed to decorate this cake is some wonderful pansies and then all the flowers do the colour co-ordinating for you 🙂


I had some leftover crytallised pansies from a pavlova I made (which I just realised I haven’t posted yet!) and wanted to use them on a cake. It worked out better than I had expected, and matched the heavenly blueberry and lemon flavours inside.


The cake itself is actually vegan, so you could exchange the butter in the frosting for a vegan alternative, and use fresh flowers perhaps! Either way, it is pretty delicious. If you have some different edible flowers to use, or some different jam, go ahead and use that!


Lemon & Blueberry Pansy Love Cake
225g flour
150g sugar
1.5 tsp baking soda
1 T vinegar
7 T oil
zest of 3 lemons
½ cup juice
½ cup water
100g butter
Zest and juice of a lemon
230g icing sugar
To fill:
Blueberry Jam to fill (half a cup?)
Crystallised pansies to decorate

Preheat the oven to 180 degrees Celsius and line two 20cm diameter cake tins (if they don’t have removable bottoms then you can just grease them.
Combine the flour, sugar and baking powder. Make two wells in the mixture and pour the oil into one and the vinegar into the other. In another bowl, combine the zest, juice and water, then pour it all over the other ingredients. Mix until there are no more lumps. Pour half into each cake tin and bake for 25 minutes, until a skewer comes out clean when inserted. Cool in the tins.
When ready to ice and assemble, make the frosting. Soften the butter and whip until pale. Add the lemon juice, zest and half the icing sugar and combine. Add the rest of the icing sugar and whip until light and fluffy.
Place the bottom layer of the cake onto the serving plate and spread a thin layer of frosting on top. Now spread on the blueberry jam. Arrange the top layer of cake on top. Ice the cake on top and down the sides. Now arrange the crystallised pansies around on the sides and you are done!
You can ice quite a few hours before assembling. Serves 10.

Enjoy everyone!


Lavender, Honey and Anzac Tartlets

Yes, lavender. And honey, and anzacs used as a tart crust. Plus a creamy lemon filling, and voila!
I’ve been meaning to use the lemon/lavender/honey combination for a while, and I once fleetingly saw a recipe for lemon tart with an Anzac crust…. genius! So, as one does, I gave it a go.
I once heard someone describing the taste of ‘too much’ lavender as being able to be likened to ‘licking perfume off your wrist’ so I was little terrified to use it…. however, it worked perfectly, lucky me 🙂
Even if you decided to opt out of the lavender, this recipe would be just as good without it! Although I do urge you to try it, even once!

Lavender, Lemon and Honey Anzac Tartlets
Anzac Crust:
55g oats
40g desiccated coconut
50g flour
65g brown sugar
65g butter
40g honey
½ tsp crushed dried lavender
3/4tsp baking soda
Lemon Filling:
60ml whipping cream
½ tsp crushed dried lavender
Peel of half a lemon
100g cream cheese
50g honey
Finely grated zest of half a lemon
plus the juice of that lemon

Line a 12 hole muffin tin with paper liners (any colour, you’re going to remove them anyway!) and preheat the oven to 180 degrees Celsius.
In a small bowl, mix the oats, coconut, flour and sugar together. In a small saucepan, melt the butter, honey and lavender together, then cool until cold enough to touch. Mix in the baking soda well, before adding to the dry ingredients. Mix until combined, then divide evenly between the 12 muffin pans. Press the dough to the edges and on the bottom of the liners, about half way up the sides. Bake for 20 minutes (they will puff up when they cook, but don’t worry, they sink perfectly after coming out of the oven- if they don’t sink as well as you would hope, simply use a spoon to press the edges and bottom down a bit) until golden. Remove from the oven and cool.

Meanwhile (you could start this step a few hours in advance), heat the cream in the microwave or on the stove until warm but not boiling. Add the lavender and first lot of lemon peel and leave to infuse in the fridge for at least an hour. Strain through a sieve. Whip the cream gently until very soft peaks form. In another bowl, stir the cream cheese, honey and lemon zest+lemon juice until smooth, then add cream, folding gently until combined. Spoon into the tartlet cases and chill until set. If you wish, sprinkle with a bit of dried lavender. Remove the paper liners before serving.
Makes 12, lasts about 2 days, after that the filling makes the tart cases a bit soft.

If I am correct, I do believe this is my 50th recipe post! How exciting!
Thanks for stopping by 🙂
Sami xx

Little Lemon Sables

Yes, more tiny cookies….
These ones are buttery, lemony and delightful, I’m sure a French person out there somewhere is very pleased with me. They weren’t mean to be this small (they’re coin-size but delicious enough to act as currency) so you can make them any size you like 🙂
I’ve never made sables before these ones but they have a great texture and would be a great accompaniment to a cup of coffee, or nice on their own. You could of course omit the lemon or replace it with another citrus, or perhaps a smidgen of vanilla would go well to. Who knows, have play 🙂

Little Lemon Sables

125g flour
60g icing sugar
80g butter, softened,
zest of two lemons, plus the juice
1 egg yolk
1 Tbsp milk


Preheat the oven to 170 degrees Celsius. Mix the flour, icing sugar and zest together in a bowl and make a well. Place the butter, egg yolk, lemon juice and milk in the well and work the wet ingredients together until thoroughly combined, then mix into the dry ingredients, making sure not to overwork the dough or melt the butter too much. If the dough is too sticky, chill for 15 minutes. When a dough is formed, tip out onto a floured surface and roll to 5mm thick. Cut out any shape cookie you like and place on a lined baking tray. Bake for 15 minutes or until lightly golden. Cool on the tray and store in an airtight container. Makes 50 little dots.


Petit Fours (an experiment)

We all have those pieces of kitchen equipment that are barely used…. You know the ones I’m talking about. One of my best friends asked me to use her Nordic Ware petit four pan while she was away in the US (jealous!), as she had never used it before! Whilst I would have rather been in the US with her, how could I refuse an opportunity to bake?
Now, this was very much an experiment. I didn’t know what recipe to use, if they cakes would hold their shape, if that would stick to the pan, what to do? I decided to risk it. I have previously make a vegan cake that was quite strong and had a good crust (not crusty though, just defined if that makes sense….), so I decided to adapt it. The picture doesn’t show, but the batter was blue when I baked it. I used some pureed berries to see if I could add some nice colour and flavour to it. I also added some lemon curd in the middle because, well, why not? I wouldn’t say that these are berry flavoured though, just lemon, as the berries did not come through. They were still great though!

Even better the next day actually. At first I thought the glaze was too sweet but it soaked in and made it all delicious, and the sugary-ness went away. This recipe makes two trays full, and I had to wait quite a while before the cakes were cool enough to prize, so you make only want to make half a recipe (about 30 petit fours, depending on what tin you use). I am sure these would make great mini cupcakes too!

Lemon Petit-Fours
1&1/2 cups flour
1 tsp baking soda
½ cup sugar
½ cup frozen berries, defrosted, or fresh berries
1 cup milk
2 tsp lemon juice
4 Tbsp oil
1 Tbsp white vinegar
½ cup lemon curd

1/3 cup icing sugar
Juice of half lemon

Preheat the oven to 180 degrees Celsius. Grease the petit four pan. Mix the dry ingredients together in a bowl. Puree the berries by passing through a sieve (you can discard or save the leftover pulp, or maybe just mix it back in). Mix together the milk, berries and juice. Pour the oil, milk mix and vinegar into the dry ingredients and stir until combined. Drop tablespoonfulls of mixture into the holes, and drop a bit of lemon curd into the middle. You don’t need to put any more batter on top, it will just sink in! Bake for 20 minutes, until a skewer comes out clean when inserted. Cool until you can prize the cakes from the holes, then repeat cooking with the rest of the batter.
Mix the glaze ingredients together and brush over the petit-fours while warm or cold. Leave to soak in and dry.
Makes about 60.Image

Have a lovely week everyone!