Preheat oven to 350f. Grease moulds which signify spring. Sieve ingredients A into a large bowl. In another bowl, beaten eggs lightly, then add in all the other ingredients in B, and mix well. Pour ingredient B mixture to ingredient A and mix in until is combined in about 10 strokes, do not overmix, it is alright if there are still some flour not mixed. Leave mixture to rest for about 5 - 10 minutes. Spoon batter into greased moulds and bake for 18 - 20 minutes. Cool before frosting with buttercream Serves Read More... Make batter: Put oven rack in upper third of oven and preheat to 375°F. Generously grease muffin pans. Microwave butter in a big microwave-safe bowl on high for 1 minute. Whisk in milk, then whisk in whole egg, yolk, and vanilla until combined well. Sieve together flour, sugar, baking powder, and salt in a bowl, then add milk mixture and stir until just combined. Fold in blueberries gently but thoroughly and do not overmix. Divide batter among 12 muffin cups, spreading evenly. Rub topping ingredients together with your fingertips until crumbly, then sprinkle evenly over batter in cups. Bake until golden and crisp and a wooden pick or skewer inserted diagonally into center of a muffin comes out clean, 18 to 20 minutes. Cool in pans on a rack 15 minutes, then run a knife around edge of each muffin top and carefully remove from cups. Serve warm or at room temperature. Serves Read More... Butter and flour a 9-inch round and 3-inch deep microwave-safe cake pan. Line the bottom with parchment paper. Set aside. Put the carrots, dates and roasted chopped walnuts into a large mixing bowl and set aside. Put the flour, baking powder, baking soda, spices, and salt in the bowl of a food processor and process for 5 seconds or pass through the sieve. Add this mixture to the carrots mixture and toss until they are well-coated with the flour. In the bowl of the food processor combine the brown sugar, eggs, vanilla essence and milk. With the processor still running drizzle in the vegetable oil. (no food processor, no problem, mix by hand) Pour this mixture into the carrot mixture and stir until just combined . Pour into the prepared cake pan and bake microwave on high for 8 minutes, turning cake pan around three times. Allow to stand for 15 minutes, then turn out on to a wire rack. (microwave wattage - 900 watts) Invert on to a plate when cooled completely. Remove the paper. Frost with cream cheese frosting after cake has cooled completely. Cream Cheese Frosting 8 ozs cream cheese 2 tbsp butter 1 tsp vanilla extract ½ cup confectioner's sugar 1 tbsp freshly squeezed lemon juice In the bowl of a stand mixer with paddle attachment, combine the cream cheese and butter on medium just until blended. Add the vanilla, lemon juice and beat until combined. With the speed on low, add the powdered sugar and beat until smooth. Place the frosting in the refrigerator for 5 to 10 minutes before using. Serves Read More... Sieve flour together with baking soda, baking powder and salt. Separate egg white and egg yolks. Beat egg whites until foamy then gradually add in sugar, whisk until thick. Add in egg yolks and whisk to combine. Mix in flour mixture and mashed banana, beat until well combined. Pour batter into muffin lined tins/cups Top with chopped walnuts if using. Steam for 20 - 25 minutes Serves Read More... Mix the dry ingredients - flour, baking powder, baking soda, salt, pumpkin spice and cinnamon. Mix the wet ingredients - sugar, pumpkin, oil and eggs, beat lightly. Pour wet ingredients into dry ingredients and fold in until all the dry ingredients are well blended. Using an ice-cream scoop, scoop batter into prepared mini muffin cups, filling each 3/4 full. Bake in preheated oven 350 F for 17 - 20 minutes or until muffins spring back when gently pressed with fingertips. Serves Read More... Mix all ingredients A in a container with a lid and leave to ferment for 48 hours.