Homemade butter.


I’m all about the basics, whether its sharing my little tweaks to make quality homemade british classics, or simplifying it all with a basic recipe. Today I’m going way back to the very basic of know hows, homemade butter. Butter is used in all baking and most dishes, its been used for thousands of years. Fast forward to 2015 and we’re more used to using processed margarine’s, ‘spreads’ or shop bought instead of the good old homemade classic. Obviously I’m not going to start spouting about how everyone must always make their own, we’ve all got lives to live. But every now and again, its kind of therapeutic to just go back to basics, make something so simple from scratch and revel in how fabulously domesticated we are.

 So. Today I’m sharing a super easy tutorial on how to make it.

Here’s what you’ll need.

– 900ml double cream

Thats it!!!


This recipe makes roughly around 200g butter, my scales are broken *Gasp* so I had to guestimate. Its definitely not less, and if its more, you have more butter than you bargained for, its not really such a bad thing is it? All in all it cost £2.01 (Aldi do 300ml pots of double cream for 67p each)

Here’s what we’ll do.

First you need to decide how you want to mix your cream. There are a few ways to do this, you can use an electric whisk, a blender or even go super old fashioned and use a jar (I really would not advise doing this with a hand whisk!!! it takes a while, your arm WILL feel like its going to fall off).

So once you’ve decided (I used an electric whisk) whizz your cream until the curds and butter milk separates. Usually 5/10 minutes. If using a jar, simply pour your cream in, fasten the lid tightly & shake like your life depends on it.






Next pull your butter out of the mixing bowl, leaving your buttermilk. Fill up another bowl with icy cold water (even better if you put in some actual ice cubes) Put your butter into the icy cold water and squish the curds together underwater to make a rough ball of butter. Repeat this process with fresh water until the water stays clear. You do this to draw out as much of the remaining butter milk as possible, the less buttermilk, the longer your butter will stay fresh.


You can now add any flavourings, salt, garlic, herbs ect. Or you can leave it plain (I kept mine plain, I want to use some for cakes).

Next spoon your butter into a bowl or you can place it on a piece of greaseproof paper and roll it up.




Now comes the good part, whether its a homemade cake or simple hot buttery toast. Everything you use your butter for will automatically be better than if using shop bought, simply because you made it yourself. I can tell you now, there isn’t anything better than a mug of tea and toast with homemade butter on a cold rainy day.



Your butter will keep in the fridge for around a week, 2-3 if you manage to really squeeze all of that buttermilk out.



The little woman pretends.

Bonfire night: Banana & butterscotch pudding.



Ahh Bonfire night. Family, fireworks and food. Food is always, in my eyes the most important part of any gathering. This year, just like last we’ll invite family over, we’ll huddle on the deck, gazing up at the explosions of colour, all whilst eating something delicious.

* Or it really could end up like last year, Izzy will cry and i’ll end up sat inside watching cebeebies, trying to sooth her whilst everyone else enjoys the fireworks*

Anyway, last year I made way too much, so this year I’m simplifying it all. Something simple and satisfying like soup or a gigantic shepards pie, then I’ll be making a massive dish of this beautiful desert for afters.

Originally seen on Lorraine about three years ago, I searched out Bill Grangers actual recipe and have made it a bunch of times since. You can find the original Here.

Heres what you’ll need.

  • 125 g plain flour
  • 115 g caster sugar
  • 3 tsp baking powder
  • 2 ripe bananas, 1 mashed, 1 sliced into quarters lengthways
  • 250 ml milk
  • 85 g unsalted butter, melted
  • 1 egg, lightly beaten
  • 1 tsp vanilla extract
  • 140 g soft brown sugar
  • 90 g golden syrup
  • 250 ml boiling water
  • And either Custard, ice cream or fresh cream to serve with.




Here’s what you’ll need do.

  • Reheat your oven to 180 (160 fan/ gas mark 4) and grease your baking tin. (I use a pyrex dish.)
  • Now sift Flour, sugar, baking powder and a pinch of salt in a bowl.



  • Next add the mashed bananas, milk, melted butter, egg and vanilla and give it a good whisk until completely smooth.
  • Now pour it into you’re baking dish.


  • Next we move on to the butterscotch sauce. Put the brown sugar, golden syrup and boiling water in a saucepan and bring to the boil.
  • Pour the butterscotch sauce all over the banana cake mixture. DO NOT stir it in, just leave it as it is & place it in the oven (middle shelf), for 30-40 minutes or until golden and risen.


*I strongly advise leaving for five to ten minutes to cool before serving, as delicious as that sauce is, its like scalding lava when its that hot.*




Now cut out a big piece, serve with your accompaniment of choice (I like a good quality vanilla ice cream, it turns the butterscotch sauce all fudge like on your tongue… Mmm) go grab a spoon and enjoy the fireworks.



The little woman pretends.



A family favourite – Carrot & coriander soup.



Back when TLWP was a online shop, I first dipped my toe into the world of blogging. This little side blog only held a couple of posts, one of them was this simple yet amazing recipe for Carrot & coriander soup. I realised since taking the shop down at the beginning of the year, the first blog came down with it. So I’ve decided to re-share the recipe for one of my favourite soups.

This is the perfect winter warmer, its also so simple to make and I think costs the whole of about 20p per pan of soup, so perfect for your pre-christmas purse strings.

Heres what you’ll need.

  • 6 Carrots
  • 1 onion
  • 1 tablespoon of  dried coriander or the equivalent in fresh.
  • 900ml of chicken or vegetable stock (I prefer chicken).
  • A blender (Hand or freestanding)



And here’s what you need to do.

First chop your carrots & onion, Throw into a sauce pan with heated oil & fry for around 5 minutes.

Next, add your stock and sprinkle in the coriander, giving it all a good stir.

Boil on a medium heat for around 30-40 minutes. It actually makes no difference other than the stock condenses down a little, that can easily be resolved by adding a little more hot water.

Once your carrots have become soft (just stab a knife or fork into check) you can turn off the heat and put aside whilst you set up your blender.

Now your carrot stock is ready, you can ladle your mixture into the blender and give it a good whizz up.  Your soup is Done.

Serve with a large, warm slab of butter smeared bread and bask in the deliciousness that is winter food.






The little woman pretends.

Cheesecake brownies.




As with every week Wednesday was bake off day. Word seems to be spreading amongst friends that I make treats at this time of week, and so we had a few extra visitors to settle down and stuff our faces with my sweet treats, while watching GBBO.

Knowing I was having a few extra people around I decided too make something that would require minimum effort for maximum loveliness..  Chocolate & cheesecake brownies. These are the bomb! I know I say this about everything I bake – I’m a dessert lover, what can I say?- But seriously, these are unreal. Little word of warning, If your on a diet, these aren’t for you!

I originally found this recipe over on trusty Pinterest, i’ve made a few tiny tweaks, but you can find the original here.

So now I’ve bigged up my baking, time to give you all the details on how to make them yourself.

These brownies are made in two parts, first the brownie mixture then the cheesecake mixture.

For the brownie mixture you’ll need:

225g Butter

450g sugar (I did warn you this was no good for anyone on a diet.)

4 eggs

1/2 Tablespoon Vanilla essence.

155g Cocoa powder

1/2 Tablespoon Baking powder.

170g Plain flour

100g Chocolate chips.

And here’s what you’ll do to make up the brownie:

  • First, line a baking tray with some baking paper. I’ve used a 9″ by 12″ rectangle tin. It can be slightly smaller, but any bigger and your brownies will be too thin.


  • Combine your Butter and sugar in a saucepan, simmer until the butter and sugar have melted and the liquid starts to bubble. Once its bubbling, turn the heat off and leave your mixture for around 20 minutes to cool, longer if its still hot. You don’t need it to be a completely cold syrup, but too much heat and it will scramble your eggs. 


  • Next add your eggs and vanilla, using a whisk to combine. An electric whisk is best for this, get those eggs nice and frothy.


  • Now add your Cocoa powder, baking powder and flour, giving another good whisk to thoroughly combine everything.


  • Lastly, add your chocolate chips. Before spooning your mixture into you baking tray.




Before starting your cheesecake mixture, preheat your oven to 180/ gas mark 4.

Now we can start on the cheesecake mixture. Heres what you’ll need.

  • A tub of cream cheese, just those standard tubs ( I think they hold about 180g)
  • 75ml of sour cream
  • 100g Sugar
  • 1 teaspoon of vanilla extract.
  • 1 egg.


The Cheesecake element to the brownies is really easy to make, just pour it all in a bowl and give it a good mix. I like to use an electric whisk for this, even better if you have a free standing mixer, then you can leave it for five or so minutes to really froth up. The longer you whisk the lighter the cheesecake.

Once you’re cheesecake mixture is finished, we can add it to the brownies.

  • Using a spoon, scoop a tunnel down the width of the brownie tin, not too deep, you want a layer of brownie at the bottom. I find it best to just drag the back of the spoon down, making the perfect little ridge.



  • Now, using another spoon, scoop up some of your cheesecake mixture and fill the space you’ve just made.



  • Repeat this across the rest of your brownie, making sure you leave a gap of brownie in-between. You want a striped effect, brownie – cheesecake – brownie – cheesecake ect. Don’t worry about it being super neat, its homemade and after the next step it will look amazing regardless.



  • Now, using a knife or kebab skewer. drag from the top (length ways, not width) lightly down through the mixture.



  • Move a long a little and starting from the opposite end (so the bottom of your tray, drag your knife/skewer back up to the top, giving this effect.



  • Continue this along the rest of your tray, until you’ve reached the end.



  • Now place in the oven, middle shelf for around 30 minutes for lovely warm and gooey brownies. Forty minutes  if you like your brownies a bit firmer.



And thats it. Your Chocolate & cheesecake brownies are ready to slice and serve. I’d leave to cool for around ten minutes before eating, just to save your mouth from molten hot brownie lava burns.



Easy, peasy. You can eat them on their own, as a side to a lovely cup of tea or even warm with a dollop of ice cream. Delicious. Enjoy.




The little woman pretends.



Boston cream cupcakes.



I’ve never had a Boston cream pie, i’ve no idea why not. They look amazing, a custard-cream filled cake, topped with a slathering of melted chocolate. It makes me drool at the thought.

Every Wednesday Sam’s younger brother comes by to ‘spend some time with his big brother’ (thats code for watch The great british bake off with us) And most weeks i’ll bake up something delicious for us to eat. Earlier on yesterday whilst scrolling Pinterest as Izzy napped on me, I decided this week I’d do Boston cream cupcakes. A slight tweak on the original pie.

They’re everything I imagined them to be… and more. And they’ve very swiftly knocked Lemon drizzle cake of the top spot as my all time favourite dessert.



So if you fancy seeing what all the fuss is about, heres the recipe –

There are three parts to these little custard filled beauties, Here’s what you’ll need:

Creme Patissiere.

  • 300ml milk (plus a little extra set aside)
  • 2 egg yolks
  • 60g caster sugar
  • 15g plain flour
  • 15g cornflour
  • 1/2 teaspoon of vanilla extract.

Vanilla sponge cake.

  • 175g butter
  • 175g caster sugar
  • 3 eggs
  • 175g self raising flour
  • Teaspoon of vanilla exact

– Plus 1/2 family size bar of milk/dark chocolate (I use milk because I really don’t like the bitterness of dark)

– 12+ cake cases.


Now you know what you’ll need heres what you’ll do.

First up you’ll need to make your Creme Patissiere, I always thought it was really hard to make, turns out it isn’t at all. These quantities will make more than enough for 12 cupcakes. I use this to fill profiteroles, eclairs and more often than not me, Mischa & Izzy will just sit with spoons and eat whatevers left over.

– First pour the milk into a saucepan and heat to simmering point.

– In a separate bowl cream together the egg yolks and sugar, before adding the flour and cornflour.

– Once your milk is ready slowly add it to your egg/sugar/flour mixture, making sure to whisk thoroughly in-between adding more.

– Now return your custard mixture back to the pan, placing on a low heat and whisking constantly. This is so important, it’ll look like nothing is happening and then all of a sudden it will thicken up really fast. once that happens take it off the heat & continue to whisk making sure its completely lump free. *This is what I call the pre-cake binge workout*

– More often than not you’ll find your mixture is really thick, you don’t want a sauce, but  you don’t want something thats almost solid either, this is where I like to beat in trickles of milk until I get a lovely creamy, pipeable consistency.

– Now you can add your vanilla before setting aside to chill.

* Always layer some cling film directly on top of the creme pat, this will prevent a thick skin forming. Leave it on the side until its cooled down before putting in the fridge until you need it. You can leave it in your fridge, covered with the cling film layer for up to 3 days, just give it a good stir through when you want to use it.



Now its time for the cupcakes. I found what I think is the best vanilla sponge recipe around over on All recipes you can find that Here or just read on and i’ll explain.

– First preheat the oven to 170 degrees/ gas mark 3

– Next mix up the butter and sugar, before adding in the eggs and vanilla extract.

– Now add the flour and whisk for a good five minutes. The extra whisking time is a pain if you only have a hand whisker, but it really is needed for a light and fluffily cupcake.

– Spoon all of your mixture, divided evenly between twelve cupcake cases.

– And finally place on the middle shelf of your oven, baking for 12- 14 minutes.



So now you’re all ready to put everything together and build the cupcakes that dreams are made of.

First you’ll need to knife a circle inside your cupcake, making sure you don’t stab right through to the bottom. You can use the tip of your knife or a teaspoon to scoop out the middle of your cupcake. Slice of the centre of the cake from the bit you’ve just taken out, leaving a lid. Your cupcake should look like this.



Now, using a spoon scoop up some of your chilled creme patisserie and pack it into your cupcake. As tempting as it may be to really pack that cupcake, you want to be able to place the lid on and not have it all being pushed out. So not too much.



Now simply place your lid back on while you get to work on melting your chocolate.



There are a couple of ways to melt your chocolate, I like to do it the easiest way, simply snap up the chocolate and microwave in 20 second intervals. The only thing to remember when doing it this way is to stir in-between melting. Even if you chocolate squares are still perfectly formed once you’ve opened the microwave door, odds are if you give it a stir, they’ll all melt together. I usually only need around 40-50 seconds, there will still be lumps but after a bit of stiring the heat will melt whatever solids are left and I’ll have a lovely, glossy melted chocolate.

Now your chocolate is melted, simply dunk the top of your cupcakes in.



And thats it, it does take a little effort, but I promise it is so worth it. These cupcakes are just incredible.




The little woman pretends.


Weekend Brunch: Blueberry Pancakes.


I woke last Sunday morning with a craving for pancakes.. Not our usual british Sugar and lemon version, but the lovely, fluffy American variety. This was strange seen as I had never made nor had I actually ever eaten them before. Luckily I chased that craving straight to my kitchen. I found an amazing recipe online courtesy of BBC Good food (i’ll share that in a second), they took less than twenty minutes to whip up and tasted Oh My God Amazing! Seriously! Why haven’t I been eating these for breakfast every weekend?!

So here’s the recipe I used, this should make around 10 pancakes.

  • 200g self-raising flour
  • 1 tsp baking powder
  • 1 egg
  • 300ml milk
  • knob butter
  • 150g pack blueberries
  • sunflower oil or a little butter for cooking
  • golden or maple syrup




– First, mix together the flour, baking powder and a pinch of salt in a large bowl. Beat the egg with the milk separately before making a well in the centre of the dry ingredients. Whisk in the milk/egg to make a thick smooth batter.

– Next beat in the melted butter, and gently stir in half the blueberries.

– Now heat a teaspoon of oil or small knob of butter in a large non-stick frying pan (I used oil).

– Drop a large tablespoonful of the batter per pancake into the pan, you can do three or four a time.

– Cook for about 3 minutes over a medium heat until small bubbles appear on the surface of each pancake, then turn and cook another 2-3 minutes until golden.

Finally, drizzle over some maple syrup and a sprinkle of your leftover blueberries.



And thats it, finished. Delicious, filling, super fluffy pancakes. You. Are. Welcome.

The perfect way to start a weekend.


The little woman pretends.


Best of both Lasagne.




It may be the middle of summer, but after our little heatwave last week, its gotten rather cold and wet. Kate has the perfect recipe if your stuck for dinner ideas tonight.


Hi guys, Kate here.  Today I have ‘The Best of Both Worlds Lasagne’. A lasagne with rich bolognese and roasted butternut squash, corgette, spinach and ricotta cheese. A little bit of naughty with a whole lot of nice!

There are four steps to building this up, First the Roasted Butternut Squash, Corgette, Spinach and Ricotta Cheese Filling!


1 butternut squash
1 large corgette
1 bag fresh spinach
Tub ricotta cheese
Olive oil
Rosemary and thyme
Salt and pepper

– Quarter up the butternut squash and corgette brush all over with olive oil, salt and pepper and sprinkle over the herbs

– Roast on 180 (fan oven) for 45 minutes. Take out of oven and allow to cool completely!

– When cooled, scape the lovely soft roasted squash out of its skin and mash coursely with the back of a spoon in a bowl. Chop the corgette coursely too and leave to one side for the moment.



Next the Bolognese,

Olive oil, a good slug!
1-1.5 large onions
2 large carrots
2 sticks of celery
3 cloves garlic, crushed.
500g lean minced beef
400g minced turkey
Glass red wine
500ml tomato passata
1 Knorr beef stockpot
Rosemary & thyme few sprigs of each.
2 tsps sugar
Splash of balsamic vinegar


– Finely chop the carrot, celery and onion and place in a large saucepan with the olive oil to sweat away on a medium to low heat for 5 minutes.

-Add the garlic, rosemary and thyme and continue to sweat off for a further 15 minutes.

– In the 15 minutes the vegetables are sweating away this is your time to Brown your mince in a separate large frying pan with a little olive oil. Brown off for 5-10 mins then add the wine and stockpot. Let this bubble away for 5 mins with some salt and pepper.

– Carefully put the browned mince and the cooking juices into the veg pan, place on a med-high heat and stir together thoroughly for 5 mins, add the passata, sugar and balsamic vinegar and a pinch of salt and pepper and let the pan simmer away on a low heat for 35 minutes until the Bolognese is thick and luxurious!

You could serve this up with some freshly cooked pasta for an awesome spaghetti bolognese topped with some freshly grated parmesan cheese or continue with the next step to make the lasagne.




And now for  the Bechamel cheese sauce.

60g butter
60g plain flour
600ml milk
2 Bayleaves
Half a block mild cheddar
Small spoonful of the recotta cheese
Salt and pepper
– Melt the butter in a saucepan over medium-low heat.

– Stir in the flour. Whisk in a little of the milk at a time, stirring continuously until you have a smooth, slightly thick sauce.

– Remove from the heat; add the cheeses, season with salt and pepper.

– Add bay leaf for additional flavour.


And finally for the last step, putting the Lasagne Together! (the best bit!)

You will need

Fresh lasagne sheets or pre cooked lasagne sheets
A large, deep ovenproof dish or baking tray
Your bolognese
Your butternut squash and corgette
Spinach and Ricotta Cheese
The other half of the block of cheese!

– Brush the bottom of the oven proof dish with a little olive oil.

– Spoon in a small amount of the bolognese, cover with small amount of cheese sauce, add a layer of pasta.

– Next layer add some of the crushed butternut squash, spread around, add some of the chopped corgette, sprinkle in a handful of spinach and crumble in chunks of ricotta cheese (no cheese sauce on these layers, if you want to be extra naughty you absolutely can do!).

– Keep alternating these layers until you run out of ingredients but save some cheese sauce for the top.

– Sprinkle the remaining ricotta cheese and the remaining cheddar (grated) on top and place in a preheated oven at 180 for 45 minutes!

Take out after 45 minutes, lasagne is soooo much better if given time to rest and firm up, it will keep its shape more when cut to serve and will allow the pasta to soak up all those delicious juices!



Awesome on a cold rainy day or even better, served outside in summertime with a crunchy leafy salad (preferably to a crowd of hungry friends!) with a fruity red wine or an iced rosé wine!

Hope you Enjoy this recipe!

Kate x




I decided to cut down on the sugar a few months ago, I’m having a little bit of a gradual lifestyle change and its going well, really well.. I no longer have sugar in my tea, instead switching to a delicious natural honey. The same for most things, if I can find a way to cut down – or even take away all of the sugar content then I will.  The hardest part has been snacking, I am such a chocolate lover – although strangely I won’t eat chocolate ice cream, chocolate mousse or drink chocolate milk shake or hot chocolate –  Actual melt in your mouth chocolate is a major weakness though, so if you saw my recent kinda’ healthy muffin recipe posts ( Here & Here )  you’ll know i’m trying to find some skinny alternatives to relieve my cravings.

I bought Davina’s Sugar free book a while ago, lots of controversy surrounding the ‘Sugar free’ claims – I’d just like to point out she does state on the first couple of pages, this book is for cutting out refined sugars and slowly cutting down on the natural alternatives (honey, maple syrup).

Anyway, Powerballs where my first ‘must make’ although its taken me until now to actually make them, oh my goodness they are so good! I spent last night resisting the urge to eat them as I would a box of chocolates. – There was three left this morning – although the entire house loves them, so i’m not completely to blame!

These are high in protein, great for an pre or post work out energy boost and they have no refined sugar or any artificial crap. A completely natural snack. They’re also perfect to make with the little ones, Mischa loved helping me.

So heres what you’ll need:

100g Crunchy Nut butter,

100g Honey

25g Cocoa powder (plus extra for dusting)

50g Desiccated coconut (plus extra for dusting)

50g Oats


And heres what you do:

First mix the Nut butter and Honey into a pan and on a low heat until the butter melts and the two combine -dont butrn the butter or it will taste revolting-

Next mix the dry ingredients (Oats, Cocoa powder, Coconut) and set aside to cool.

Once its cooled, place the mixture in the fridge to firm. – around 10 minutes will do the trick.

Then, pull a bit of the mixture out, roll into a ball using the palm of your hands, this will warm it slightly, its then that you can roll in  the extra Coconut or Cocoa.



You can find more delicious, healthy sugar free recipes in Davina’s 5 weeks to Sugar free.


The little woman pretends.


Banana-Chocolate Oat muffins.



I’ve gone a bit muffin mad as of late. Last weeks Almost healthy Chocolate muffins were such a hit, so i’ve been on the look out for other healthy alternatives of my favourite snacks. I managed to find this fantastic recipe from Running with spoons. They are so delicious and is also another flour free recipe. It does contain some sugar, but i’m hoping to have another go & try to replace the sugar with honey or Maple syrup, to make it a little healthier.

This recipe will make 12 (if not more) muffins & will take only 20/25 minutes to make.

So here’s what you need:


– 240ml of greek yoghurt.

– two eggs,

– 470g of oats.

– two ripe bananas

– 55g brown sugar

– 110g chocolate chips.

– 2 teaspoons of baking powder.




And heres what we’ll do.


First put all of your ingredients bar your chocolate chips into your blender & give a good whizz up.



Then add 3/4 of your chocolate chips, give it a good mix up with a spoon.

Next line your muffin tray with paper cases & spoon your mixture in, you want them to be rarely full but not over running. Sprinkle the rest of your chocolate chips over the top.

Bake near the top of the oven for 15/20 minutes or until an inserted skewer comes out clean.


Now come the fun part. Eat & enjoy! Such a simple recipe, and such a delicious, nutritious snack.



These can also be eaten at breakfast (yoghurt, banana, oats) I had one this morning in fact, perfect if like me your not overly keen on eating first thing, they go beautifully with a cup of tea.


The little woman pretends.


(Almost) Healthy chocolate muffins.


I’ve been on a real health kick recently. I started P90x3 four weeks ago & with (tough) daily workouts I’m getting more reluctant to ruin my hard work with junk food. But as motivated as I am to be strong & healthy, I do still also have a major sweet tooth, once the girls are in bed I’m craving chocolate or sweets. Both of which are packed full of sugar, and so I’ve had to start looking for alternatives.

I found a recipe on My whole food life for flourless chocolate muffins, but was sceptical… some of these healthy alternatives just taste bland and aren’t worth the effort or ingredients to make.

I can confirm however, these are delicious!

Lets be honest, these won’t taste like a double chocolate chip muffin from Starbucks or wherever.  But as a sugar free, gluten free, healthy alternative, its pretty damn good! Its hard to believe something with such a chocolatey/nutty- Fudgey centre can come with only 250 calories. *calorie estimate from the main recipe source* And the best thing about this recipe is not only can they be made in only four steps, but you also only need four ingredients!

The perfect guilt free sweet treat.


So here’s what you need.  (These quantities will make 8 muffins)

225g Peanut butter (any other nut butter will be fine)

2 ripe bananas

56ml maple syrup or honey (I used Maple syrup)

40g cocoa powder.



And heres what you need to do:

– First preheat your oven to 180c (fan 160 or gas mark 4)

– Next, pop all your ingredients in a blender & give it a good whizz up.



– Then spoon out the mixture and put into cake cases *Remember to place your cake cases in a muffin tray before you put your mixture in* And place into the oven ( you want your shelf near the top) for 15 minutes. If you want you can top with a few sprinkles of some chopped chocolate for a little bit more chocolatey-ness  – but this is completely optional.

– Finally after taking your muffins out, leave to cool for ten minutes or so – if you can last that long- and they’re ready to eat.




Easy as that!








The little woman pretends.