Gingerbread Pots - Recipe

for the muffins:
1 cup self-rising flour
1 cup whole wheat self-rising flour
1 tbsp. baking powder
4 tsp. ground ginger
1 tsp. cinnamon
1 cup packed unrefined brown sugar
2 eggs
1/2 cup honey
1/2 cup butter, melted
3/4 cup milk
2 tbsp. roughly chopped candied ginger

1. Preheat the oven to 350F. Sift the flours, baking powder, ginger, and cinnamon into a large bowl. In a medium bowl, combine the remaining ingredients and beat with an electric mixer until smooth, about 2-3 minutes. Stir into the dry ingredients. Line 12 small terra cotta pots with baking parchments. Spoon batter into each cup until they are about 2/3 full. Bake for 18-22 minutes. Remove pots from the oven and cool for 10 minutes. You can gently tip the muffins out of the pots, or serve them in the pots for a different look.

for the drizzle:
1 cup confectioners/icing sugar
5 tbsp. lemon juice

2. Sift the icing sugar into a bowl and slowly add the lemon juice. Stir well, until just combined. Drizzle over the top of each muffin.

Makes approximately 12 muffins

Citrus, Blueberry & Yogurt Muffins - Recipe

2 cups all-purpose flour
3/4 cup confectioners/icing sugar
1 tbsp. lemon zest
1 tbsp. orange zest
1 tbsp. lime zest
1 tbsp. baking powder
pinch of salt
1 cup fat-free plain yogurt
1/2 cup sunflower oil
1 egg, lightly beaten
1/3 cup dried blueberries
Preheat the oven to 400F. In a medium bowl, combine the flour, sugar, lemon zest, orange zest, lime zest, baking powder and salt. In a large bowl, beat the yogurt, oil and egg until well blended. Add the flour mixture and dried blueberries, stirring until just combined. Do not over-mix. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes. Remove pans from the oven and cool for 15 minutes. Remove muffins from the pan and drizzle the tops with yogurt. Serve slightly warm.

Makes approximately 12 muffins

Citrus, Poppy Seed & Yogurt Muffins - Recipe

2 cups all-purpose flour
3/4 cup confectioners/icing sugar
1 tbsp. lemon zest
1 tbsp. orange zest
1 tbsp. lime zest
1 tbsp. baking powder
pinch of salt
1 cup fat-free plain yogurt
1/2 cup sunflower oil
1 egg, lightly beaten
3 tbsp. poppy seeds
Preheat the oven to 400F. In a medium bowl, combine the flour, sugar, lemon zest, orange zest, lime zest, baking powder and salt. In a large bowl, beat the yogurt, oil and egg until well blended. Add the flour mixture, and the poppy seeds stirring until just combined. Do not over-mix. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes. Remove pans from the oven and cool for 15 minutes. Remove muffins from the pan and drizzle the tops with yogurt. Serve slightly warm.

Makes approximately 12 muffins

Citrus Yogurt Muffins - Recipe

2 cups all-purpose flour
3/4 cup confectioners/icing sugar
1 tbsp. lemon zest
1 tbsp. orange zest
1 tbsp. lime zest
1 tbsp. baking powder
pinch of salt
1 cup fat-free plain yogurt
1/2 cup sunflower oil
1 egg, lightly beaten

Preheat the oven to 400F. In a medium bowl, combine the flour, sugar, lemon zest, orange zest, lime zest, baking powder and salt. In a large bowl, beat the yogurt, oil and egg until well blended. Add the flour mixture, stirring until just combined. Do not over-mix. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes. Remove pans from the oven and cool for 15 minutes. Remove muffins from the pan and drizzle the tops with yogurt. Serve slightly warm.

Makes approximately 12 muffins

Honey & Fig Cupcakes - Recipe

for the cupcakes:
1 cup unsalted butter, softened
1 cup confectioners/icing sugar
2 cups self-rising flour
1 tsp. baking powder
4 eggs
1 tbsp. vanilla extract
1 cup finely chopped, dried figs

1. Preheat the oven to 350F. Combine all the cupcake ingredients in a large bowl and beat with an electric mixer until smooth and pale, about 2-3 minutes. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes. Remove pan from the oven and cool for 5 minutes. Remove cupcakes from the pan and cool on a wire rack for an additional 25 minutes.

for the frosting:
1 cup cream cheese, softened
1 1/2 cups icing sugar, sifted
1 tsp. vanilla extract
1/3 cup honey1 tbsp. grated lemon zest
chopped fresh figs for garnish

2. Beat the cream cheese, icing sugar, vanilla and lemon zest with an electric mixer until soft and creamy. Gently beat in the honey on a low speed until well combined. Frost each cupcake with a beveled spatula or piping bag. Top each cupcake with a slice of fig.

Makes approximately 18 cupcakes

Chili, Avocado & Lemon Muffins - Recipe

2 medium avocados, peeled and roughly chopped
1 tsp. lemon juice
2 1/2 cups all-purpose flour
pinch of salt
1 tbsp. baking powder
2 eggs, lightly beaten
1 cup milk
4 tbsp. extra virgin olive oil
4 tbsp. butter, melted
1 1/2 tbsp lemon zest
1 tsp. freshly ground black pepper
1 tbsp. chili, seeded and finely chopped
Preheat the oven to 400F. Place the avocado in a bowl with the lemon juice. Crush lightly with a fork. In a medium bowl, mix the flour, salt, and baking powder. Beat the remaining ingredients in a large bowl. Add the flour mixture stirring until nearly combined. Fold in the avocado. Do not over-mix. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes. Remove pan from the oven and cool for 30 minutes.

Makes approximately 12 muffins

Avocado and Lemon Muffins - Recipe

2 medium avocados, peeled and roughly chopped
1 tsp. lemon juice
2 1/2 cups all-purpose flour
pinch of salt
1 tbsp. baking powder
2 eggs, lightly beaten
1 cup milk
4 tbsp. extra virgin olive oil
4 tbsp. butter, melted
1 1/2 tbsp lemon zest
1 tsp. freshly ground black pepper

Preheat the oven to 400F. Place the avocado in a bowl with the lemon juice. Crush lightly with a fork. In a medium bowl, mix the flour, salt, and baking powder. Beat the remaining ingredients in a large bowl. Add the flour mixture stirring until nearly combined. Fold in the avocado. Do not over-mix. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes. Remove pan from the oven and cool for 30 minutes.

Makes approximately 12 muffins

Lemon & Thyme Couscous Mini Cakes - Recipe

1/2 cup couscous
1/2 cup boiling water
2 cups all-purpose flour
2 tbsp. confectioners/icing sugar
1 tbsp. baking powder
pinch of salt
1 tsp. toasted cumin seeds
1 tsp. ground coriander
1 egg
4 tbsp. olive oil
1 tbsp. lemon zest
2 tbsp. chopped flat-leaf parsley
1 tsp. chopped preserved lemon
1 tbsp. chopped thyme leaves


Preheat the oven to 350F. Line a mini muffin pan with baking cups. Put the couscous in a medium bowl and pour the boiling water over it. Cover the bowl and leave for 5 minutes to allow the grains to absorb the liquid. Remove the cover and fluff the grains with a fork. Mix the dry ingredients in a bowl with a spoon. Beat the egg and oil in a large bowl with an electric mixer until combined. Add the couscous and the dry ingredients and mix until nearly combined. Fold in the lemon zest, lemon preserve, thyme and parsley. Spoon a heaping tablespoon into each well of the muffin tin. Bake for 15-20 minutes. Remove pan from the oven and cool for 5 minutes. Remove mini cakes from the pan and cool on a wire rack for an additional 25 minutes.

Makes approximately 24 mini cakes

Couscous & Cilantro Mini Cakes - Recipe

1/2 cup couscous
1/2 cup boiling water
2 cups all-purpose flour
2 tbsp. confectioners/icing sugar
1 tbsp. baking powder
pinch of salt
1 tsp. toasted cumin seeds
1 tsp. ground coriander
1 egg
4 tbsp. olive oil
1 tbsp. lemon zest
2 tbsp. chopped flat-leaf parsley

2 tbsp. freshly chopped cilantro

Preheat the oven to 350F. Line a mini muffin pan with baking cups. Put the couscous in a medium bowl and pour the boiling water over it. Cover the bowl and leave for 5 minutes to allow the grains to absorb the liquid. Remove the cover and fluff the grains with a fork. Mix the dry ingredients in a bowl with a spoon. Beat the egg and oil in a large bowl with an electric mixer until combined. Add the couscous and the dry ingredients and mix until nearly combined. Fold in the lemon zest, cilantro and parsley. Spoon a heaping tablespoon into each well of the muffin tin. Bake for 15-20 minutes. Remove pan from the oven and cool for 5 minutes. Remove mini cakes from the pan and cool on a wire rack for an additional 25 minutes.

Makes approximately 24 mini cakes

Mini Couscous Cakes - Recipe

1/2 cup couscous
1/2 cup boiling water
2 cups all-purpose flour
2 tbsp. confectioners/icing sugar
1 tbsp. baking powder
pinch of salt
1 tsp. toasted cumin seeds
1 tsp. ground coriander
1 egg
4 tbsp. olive oil
1 tbsp. lemon zest
2 tbsp. chopped flat-leaf parsley

Preheat the oven to 350F. Line a mini muffin pan with baking cups. Put the couscous in a medium bowl and pour the boiling water over it. Cover the bowl and leave for 5 minutes to allow the grains to absorb the liquid. Remove the cover and fluff the grains with a fork. Mix the dry ingredients in a bowl with a spoon. Beat the egg and oil in a large bowl with an electric mixer until combined. Add the couscous and the dry ingredients and mix until nearly combined. Fold in the lemon zest and parsley. Spoon a heaping tablespoon into each well of the muffin tin. Bake for 15-20 minutes. Remove pan from the oven and cool for 5 minutes. Remove mini cakes from the pan and cool on a wire rack for an additional 25 minutes.

Makes approximately 24 mini cakes

Candied Fruit Cupcakes - Recipe

for the cupcakes:
1 cup unsalted butter, softened
1 cup confectioners/icing sugar
2 cups self-rising flour
4 eggs
1 tsp. lemon extract
3 tbsp. candied citrus fruits, candied

1. Preheat the oven to 350F. Combine all ingredients in a large bowl and beat with an electric mixer for 2-3 minutes. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes. Remove pans from the oven and cool for 1 hour.


for the frosting:
1/2 cup unsalted butter, softened
2 cups icing sugar, sifted
1 tsp. lemon extract
additional candied fruits, if desired


2. Beat the butter and icing sugar in a medium bowl until soft and creamy. Add the lemon extract and beat again. Frost each cupcake with a beveled spatula, knife, or piping bag. Sprinkle on a few candied fruits, if desired for garnish. 


Makes approximately 18 cupcakes

Orange & Lemon Syrup Cupcakes - Recipe

for the cupcakes:
2 medium, seedless, sweet oranges - peeled and roughly chopped (save the rind for later)
1/2 cup unsalted butter
1 cup confectioners/icing sugar
2 eggs
1/2 cup semolina
1/2 cup almond meal
1/2 cup self-rising flour
2 tbsp. lemon juice (save the zest for later)

1. Preheat the oven to 325F. In a saucepan, cover the oranges with water. Simmer until tender, about 15 minutes. Remove from heat, and set aside to cool. Drain the oranges and puree in a food processor with the lemon juice. In a bowl, beat the butter and sugar with an electric mixer until light. Slowly beat in the eggs. Stir in the rest of the ingredients, along with the orange/lemon puree, until well combined. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 35 minutes. Remove pan from the oven and cool for 30 minutes.

for the syrup:
1 peeled orange rind (from the orange used in the cupcake recipe)
1/2 cup confectioners/icing sugar
1 cup water
lemon zest (about 1 medium lemon's worth)

2. Thinly slice the orange rind, removing the pith. Cut the orange rind into thin strips. In a pan, bring the sugar and water to a simmer, stirring to dissolve the sugar. Add the orange strips and lemon zest and boil uncovered for about 5 minutes (or until tender). Spoon the syrup onto each cupcake, allow to soak through.

Makes approximately 12 cupcakes

Feeling Blue - Blueberry Lemonade Cupcakes - Recipe

For the cupcakes:
1/2 cup butter, softened
1 1/4 cups granulated sugar
1 egg
1 tsp. vanilla extract
1/4 cup sour cream
1/4 cup milk
4 tbsp. frozen lemonade concentrate, thawed
1 1/2 cups all-purpose flour
1 tsp. baking powder
2 cups fresh/frozen blueberries

1. Preheat the oven to 350F. In a large bowl, cream the butter and sugar until smooth and creamy. Beat in the egg until just combined. Add vanilla, sour cream, milk and lemonade concentrate and beat until just combined. In a medium bowl, combine flour, and baking powder, and stir until well combined. Slowly add flour mixture to wet ingredients and beat on low speed until just combined. Gently fold in the blueberries until evenly dispersed. Spoon about a 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 20-25 minutes. Remove from oven and cool for 30 minutes.

For the frosting:
3 cups confectioners/icing sugar
4 oz. cream cheese, softened
2 tbsp. frozen lemonade concentrate, thawed
3-4 drops blue food coloring

2. In a medium bowl, combine all ingredients and beat on medium speed until well combined. Frost each cupcake and top with a few extra blueberries.

Makes approximately 12 cupcakes

Think Pink - Raspberry Lemonade Cupcakes - Recipe

For the cupcakes:
1 1/4 cup all-purpose flour
1 tsp. baking powder
1/4 tsp. salt
1 cup granulated sugar
1/2 cup unsalted butter, softened
1 egg
1/2 cup lemon or raspberry yogurt
2 tsp. grated lemon zest
3 tbsp. freshly squeezed lemon juice
1/2 tsp. lemon oil or lemon extract
1/4 cup seedless raspberry jam

1. Preheat the oven to 350F.  In a small bowl, mix together flour, baking powder and salt. In a large bowl, whisk together sugar, butter and egg until smooth. Add the yogurt, lemon zest, lemon juice and lemon extract/oil to the wet mixture and beat with a whisk or electric mixer until smooth. Add the flour mixture into the wet ingredients and beat again until smooth. Line each well of a muffin tin with baking cups. Spoon a tablespoon of batter into each well. Drop a teaspoon of raspberry jam into each well. Then add another tablespoon of batter on top. Repeat this step until each well is about 2/3 full. Dip a toothpick into each muffin well and swirl it around a little to marbleize the jam and batter. Bake for 20-25 minutes. Remove pans from the oven and cool for 10 minutes. Remove cupcakes from the pan and cool on a wire rack for an additional 20-30 minutes.

For the frosting:
2 cups confectioners/icing sugar
3/4 cup unsalted butter, at room temperature
1 tbsp. seedless raspberry jam
1 tbsp. lemon concentrate, thawed
1/2 tsp. raspberry extract

2. In a large bowl, beat all ingredients with an electric mixer on medium speed until well combined. Frost each cupcake with a piping bag. Sprinkle with pink sugar for an extra hint of pink.

Makes approximately 12 cupcakes.

For an extra boost of pink, try baking these cupcakes in pink baking cups. A light pink will create a softer look, and a hot pink will create a big pop!

Hummingbird Cupcakes with Figs - Recipe

For the cupcakes:
1 1/4 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. cinnamon
3/4 cup confectioners/icing sugar
1/2 cup safflower oil
2 eggs
1/2 cup mashed bananas
1 1/2 tbsp. grated lemon zest
1/2 cup shredded carrot
1/4 cup chopped, dried figs
1/2 cup flaked coconut

1. Preheat the oven to 350F. In a medium bowl, sift the flour, baking powder and cinnamon together. In a large bowl, cream the sugar and oil with an electric mixer on low-medium speed until light and fluffy. Beat in the eggs slowly, then stir in the dry ingredients in 3 parts, blending in between intervals. Add the rest of the ingredients, and stir until well combined. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 25 minutes. Remove from the oven and cool for 5 minutes. Remove the cupcakes from the pan and cool on a wire rack for an additional 25 minutes.

For the frosting:
1/2 cup unsalted butter, softened
2 1/2 cups confectioners/icing sugar, sifted
2 tbsp. freshly squeezed lemon juice
2 tbsp. lemon curd
sliced fresh figs
2. In a medium bowl, cream the butter with an electric mixer until light and fluffy. Beat in the remaining ingredients until well combined. Frost each cupcake with a beveled spatula or knife. Top each cupcake with a fresh slice of fig.

Makes approximately 12 cupcakes

Hummingbird Cupcakes with Lemon Frosting - Recipe

For the cupcakes:
1 1/4 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. cinnamon
3/4 cup confectioners/icing sugar
1/2 cup safflower oil
2 eggs
1/2 cup mashed bananas
1 1/2 tbsp. grated lemon zest
1/2 cup shredded carrot
1/2 cup crushed pineapple, drained
1/2 cup flaked coconut

1. Preheat the oven to 350F. In a medium bowl, sift the flour, baking powder and cinnamon together. In a large bowl, cream the sugar and oil with an electric mixer on low-medium speed until light and fluffy. Beat in the eggs slowly, then stir in the dry ingredients in 3 parts, blending in between intervals. Add the rest of the ingredients, and stir until well combined. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 25 minutes. Remove from the oven and cool for 5 minutes. Remove the cupcakes from the pan and cool on a wire rack for an additional 25 minutes.

For the frosting:
1/2 cup unsalted butter, softened
2 1/2 cups confectioners/icing sugar, sifted
2 tbsp. freshly squeezed lemon juice
2 tbsp. lemon curd

2. In a medium bowl, cream the butter with an electric mixer until light and fluffy. Beat in the remaining ingredients until well combined. Frost each cupcake with a beveled spatula or knife.

Makes approximately 12 cupcakes

Lemon Ginger Passover Muffins - Recipe

1 cup confectioners/icing sugar
1/2 cup vegetable oil
3 eggs
1/2 cup matzoh meal
2 tbsp. potato starch
3 tbsp. chopped candied ginger1 tbsp. lemon zest

Preheat the oven to 350F. In a medium bowl, beat the sugar, oil and eggs with an electric mixer on low-medium speed for 2-3 minutes. In a small bowl, sift together the matzoh meal, potato starch and lemon zest. Add the bowl of dry ingredients into the bowl of wet ingredients. Stir with a whisk until almost combined. Add in the candied ginger and gently stir until evenly dispersed. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes. Remove pan from the oven and cool for 5 minutes. Remove muffins from the pan and cool on a wire rack for an additional 25 minutes.

Makes approximately 12 cupcakes

>>>While matzoh is not gluten free, you can purchase gluten free matzoh (like a flat bread), pop it in a food processor and make it into your own gluten free matzoh meal!<<<

Lemon Butterfly Cupcakes - Recipe

For the cupcakes:
1 cup unsalted butter, softened
1 cup confectioners/icing sugar
2 cups self-rising flour
4 eggs
1 tsp. lemon juice (fresh squeezed will add a much better flavor than from a bottle, you will only need 1 lemon for this recipe...the icing requires a tablespoon of zest, complete this step first, then slice the lemon in half to extract juice)

1. Preheat the oven to 350F. In a large bowl, combine all ingredients and beat with an electric mixer on low-medium speed for 2-3 minutes. Spoon about 1/4 cup batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes (depending on your oven). Remove from oven and cool for 30 minutes.

For the icing:
1/2 cup unsalted butter
2 cups confectioners/icing sugar
1 tsp. lemon juice
1 tbsp. lemon zest

2. In a medium bowl beat all icing ingredients with an electric mixer on medium speed until smooth. Slice the top off of each cupcake (lining up with the top of the baking cup works well), cut down the center and set aside the two pieces. Spread or pipe the icing onto the flattened top of each cupcake. Place the half circles of cake on top of the cake with the rounded sides pushed into the icing to resemble butterfly wings.

Makes approximately 18 cupcakes.

Lemon Meringue Cupcake - Recipe

For the Cupcakes:
1 cup unsalted butter, softened
1 cup icing/confectioners sugar
2 cups self-rising flour
4 eggs
1 tsp. vanilla extract

1. Preheat the oven to 350F.  Place all ingredients in a large bowl, and beat with an electric mixer for 2-3 minutes. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes (depending on your oven). Remove the cupcakes from the oven and cool for 30 minutes. *Do not turn off the oven, increase heat to 450F for step 3*

For the Filling:
1/3 cup lemon juice
14 oz. condensed milk in a can

2. Combine the lemon juice and condensed milk in a small bowl. Make a hole in the centre of each cupcake using an apple corer. Spoon the filling into each cupcake to fill the hole.

For the Meringue:
3 egg whites
1/4 tsp. cream of tartar
1/3 cup granulated sugar

3. Beat the eggs and cream of tartar until soft peaks form. Add 1/3 of the sugar and beat for 1 minute. Repeat this step until all the sugar has been added.  Spoon or pipe the meringue on top of the cupcakes. Bake for 5 minutes or until the tops are lightly golden.

Makes approximately 18 cupcakes