Mix up your muffin routine with these satisfying savoury muffins. Smoked cheese gives these vegetarian muffins a rich flavour combined with virtuous spinach and chives. We love these for breakfast, lunch, picnics and lunchboxes.
The recipe for pound cake dates back to the 1700s, where it was originally made with a pound each of flour, sugar, butter and eggs – hence the name. We’ve updated this crowd-pleasing cake by infusing it with aromatic black tea and topping it with a zesty honey lime icing, but it still results in an extremely moist loaf cake so serve at teatime (and any other time of day!).
Everybody knows shakshuka as a hearty Middle Eastern dish of baked eggs in a rich tomato sauce. We’ve put a twist on the classic, creating a green shakshuka that combines spinach, peas and dill with feta, lemon zest and eggs for a refreshing twist. Brew a pot of tea and serve with warm flatbread for the ultimate cafe brunch at home.
A classic chewy oat cookie given a healthy twist and loaded with oats, grated carrot, apple and sultanas. We created these breakfast cookies for those busy days when you need something quick and healthy for the road, whether it’s breakfast, morning tea or an afternoon snack.
We’ve given this Aussie classic a healthy makeover substituting vegetable oil and refined sugar with steamed pumpkin puree and plenty of mashed ripe bananas to make a naturally sweet, dense batter. The result is a deliciously moist loaf that you can enjoy at any time of day.