Ingredients:180 ml melted unsalted butter60 ml canola or vegetable or sunflower oil150 g caster sugar2 whole eggs1.5 tsp almond essence / extract60 ml cold water180 g 00 flour2 tsp baking powder1 tsp salt170 g Fresh blueberries50 g flaked almonds1 tsp powder sugar for dusting

Strawberry Sugar Muffins is the ultimate breakfast or dessert. The sauce is made with fresh strawberries and served over sweet sugar cookie muffins.So my Strawberry Sugar Muffins is an incredible twist on strawberry shortcakes. I was trying to figure out a recipe to use up the abundance of fresh strawberries available this time of year….

Heather Dessinger 30 Comments This post contains affiliate links. Click here to read my affiliate policy. Note from Heather: If you love my piña colada inspired (rum-free) pineapple popsicles, you’re going to absolutely love this dreamy coconut cream cake recipe from Lorena of Green Healthy Cooking. Thank you for sharing with us today, Lorena!  I

Ingredients:4 large eggs , room temperature1/2 teaspoon salt3 cups all-purpose flour1 tablespoon vanilla extract1 tablespoon baking powder1/2 cup milk2 cups light brown sugar , packed2 cups semi-sweet chocolate chips, divided1 cup margarine , softened

Ingredients:* 1 cup all purpose flour* 1-1/2 teaspoon baking powder* 1/4 teaspoon salt* 5 whole egg* 1 cup sugar, divided* 1 teaspoon vanilla* 1/3 cup milk* 1 can evaporated milk* 1 can sweetened, condensed milk* 1/4 cup heavy cream* for the icing:* 1 pint heavy cream, for whipping* 3 tablespoon sugar

Ingredients:Nonstick cooking spray1 cup all-purpose flour1 cup whole-wheat flour1/2 teaspoon baking soda1/2 teaspoon baking powder1/2 teaspoon salt1/2 teaspoon cinnamon1/2 cup packed brown sugar2 tablespoons butter, at room temperature2 tablespoons vegetable oil2 large eggs1 teaspoon vanilla extract1 cup plain nonfat Greek yogurt1 1/2 cups fresh blueberries (or frozen, thawed)For the streusel topping:2 tablespoons unsalted butter2 tablespoons

this is a cake that is so versatile that you could literally eat the same basic cake – changing the flavourings – forever! i doubled the recipe(except for the oil, where i used half cup only, added grated rind from one orange, used the juice of the orange mixed with the double quantity of milk