Mint and chocolate are a great combo and I’ve grown up devouring After Eight chocolates whenever I got the chance. These cupcakes are a dark, intense take in this flavour combo and make for a decadent dessert.
Staying at home for the past 40+ days has really made me more conscious about the food I am eating. I eat whatever I want, but am trying to ensure that most of it is made at home. No dieting, just eating home cooked food. Snacks, mains, desserts – whatever I want 🙂 While the savoury part is easy, the desserts not so much. I don’t eat too much sweet stuff and now have no one to share food with. My flatmate now has the onus of finishing off what I bake, so I’m baking less than I’d like. But, that doesn’t mean I experiment less! I’ve made a lot of banana recipes, but wanted to try something healthier this time. So I went down the gluten free path. A really good call, if I may say so myself 🙂
It’s the season for those glorious red carrots!I’ve baked the basic carrot cake, with cream cheese frosting, earlier but wanted to try something different this time. I went with whole wheat flour and brown sugar to keep it slightly healthier and made it into muffons, minus frosting, for fuss free carrot-y goodness 🙂
Playing with texture is a great way to amplify the food experience. Varying textures in food make each bite different and interesting. It could the squidgy mousse filling of a dessert, a crackly snap of a topping, pops of nuttiness with dry fruits, crunchy edges of the corner pieces and so much more! In this case, it is the crunch of the crumb topping and the bursts of flavour from the blueberries within 🙂 So much fun to eat these muffins!
As the year comes to an end, I figure I should share a quick, easy, relatively healthy dessert recipe for you to bring in 2020 with 🙂
These muffins are super easy to make and are loaded with all the good flavour bombs – banana, chocolate and tahini- bound together with whole wheat flour. Yum!