Apple & Cranberry Spiced Muffins

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Apple & Cranberry Spiced Muffins 1

‘ These are loaded with goodies; they have the tart flavour of cranberries and apples, the spiciness of nutmeg and ginger then chewiness of raisins and the body of whole-wheat flour. Remember these when you see fresh cranberries’ This is the description of these muffins from Maida Heatter Cakes and the book The Cake Slice Bakers will be baking from for the next year.

Apple & Cranberry Spiced Muffins 2

This past weekend I took a relaxed approach to my baking and baked everything just using one bowl. Every now and again I like giving my stand-mixer a rest and going back to basics using just the essential tools of a bowl, spatula and whisk. I find it very relaxing and more often than not I find myself inspired to add additional ingredients and I enjoy the baking process a lot more.

Apple & Cranberry Spiced Muffins 3

So let me ask you something, when did muffins get so boring? All you see in coffee shops and supermarkets are just what I call standard flavours, blueberry, chocolate chip and double chocolate chip. There is nothing wrong with these flavours, I enjoy them all immensely but its time to get creative and dream something more imaginative and exciting. That’s the reason why I picked these as my first recipe for our groups new baking year.

Apple & Cranberry Spiced Muffins 4

I can tell you these are the fruitiest packed muffins your ever going to find. They are that jam-packed full of fruit I wasn’t entirely sure the recipe was going to work. There is more fruit to flour but somehow magically in the oven they transform to a soft, light fruit filled scrumptious muffin.

Apple & Cranberry Spiced Muffins 5

I’m all over cranberries at the minute, I adore them and can’t stop buying or baking with them. Seeing as they are only available over the festive season I try to stash as many bags away as I can. I’ve already baking this highly orange scented Cranberry and Orange Spice Bread and I have also have another cranberry recipe for you all this up coming weekend. I’ve also got plans for more cranberry themed recipes, so if your crazy about them like I am then you’re in the right place.

Apple & Cranberry Spiced Muffins 6

In these holiday muffins, cranberries get tossed together with raisins, a Bramley apple and a medley of festive spices. I used all Wholegrain flour in these. Back in the summer I was bought two bags of Stoneground Whole Grain flour from a flour mill we visited. It’s one of the oldest working water mills in the country and still makes its own flour. Using wholegrain keeps you feeling fuller for longer with these muffins and packed with fruit and not much sugar at all these make a yummy little healthy snack any time of day. They are a great alternative to a processed packaged muffin any day.

Apple & Cranberry Spiced Muffins 7

As Maida suggests, please do remember these fruit filled, spiced treats when you spy your next bag of cranberries.

Apple & Cranberry Spiced Muffins 8

To see what the other Cake Slice Bakers made from our new book this month then check out the links below. If your interested in joining then leave a message in the comment section and I’ll respond.


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Yields 12 Muffins


  • 1 Large egg
  • 80 ml (1/3 cup) Milk
  • 1 teaspoon Pure Vanilla Extract
  • 70 grams (1/2 cup) Raisins
  • 120 grams (1 cup) Wholegrain Flour
  • 1 teaspoon Baking Powder
  • 1/4 teaspoon Bicarbonate of soda
  • 1 teaspoon Cinnamon
  • 1/2 teaspoon Freshly Grated Nutmeg
  • 1/2 teaspoon Ground Ginger
  • 1/4 teaspoon Ground Cloves
  • Pinch of Maldon Sea Salt
  • 100 grams (1/2 cup) Golden Caster Sugar
  • 60 grams (1/2 stick) Unsalted butter, cold and cubed
  • 1 Medium Bramley Apple – Peeled, cored and sliced into small chunks
  • 100 grams (1 1/2 cups) Fresh Cranberries
  • Brown Granulated Sugar for topping


  1. Pre-heat the oven to 175C (350F) and fill a 12 cup muffin tin with muffin liners. Set aside.
  2. In a small bowl whisk together the egg, milk and vanilla extract. Mix in the raisins and set aside.
  3. In a large bowl whisk together the flour, baking powder, bicarbonate of soda, cinnamon, nutmeg, ginger, cloves, salt and sugar. Add the butter and blend in using a pastry blender.
  4. Add the apple and cranberries then the wet mixture. Mix together until the dry ingredients just disappear. Do not over mix.
  5. Spoon the batter into the muffin cases, coming right to the top, sprinkle with some granulated sugar
  6. Bake for 20-25 minutes or until golden brown and a cake tester inserted into the centre of each muffin comes out clean.
  7. Leave to cool on a wire rack.


  • Recipe adapted from Maida Heatter Cakes
  • These will last for up to 3 days.
  • Store in a cake tin with a tight-fitting lid.
  • Keep in a cool, dry place away from direct sunlight.


Chunky Monkey Granola

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Chunky Monkey Granola 1

Holiday seasons are often chaotic and pass by in a blur. Eating well in essential for getting through the day, maintaining energy levels and good health, so eating breakfast each morning is a must. Today I’ve got a tasty, delicious homemade granola recipe that will please the whole family.

Chunky Monkey Granola 2

Yourself, partner and the children if you have any will just love eating my Chunky Monkey Granola. I’ve taken that Ben and Jerry classic Ice Cream flavour and turned it into a granola. Dried oats, peanut butter, coconut oil, maple syrup, cocoa powder, banana chips, walnuts and a naughty sprinkling of dark chocolate chips is all that goes into this holiday special granola. It’s a little bit more indulgent than say your normal granola but its the holidays and that’s allowed.

Chunky Monkey Granola 3

I don’t buy supermarket granola any more, it’s packed full of rubbish, it’s expensive and it’s just not that tasty. This version does a total 360 of that by tasting absolutely delicious, full of good for you ingredients and is relatively inexpensive to make. A win win all round. Another bonus of this breakfast treat is that you can easily make a batch in the evening and have it ready to eat it in the morning. Handfuls of this are great snacking material, I couldn’t help myself.

Chunky Monkey Granola 4

You’ll be surprised by how full of chocolate this tastes but in fact isn’t overloaded with chocolate. The banana chips and walnuts give added texture in the form of some crunch remain true to the Ben and Jerry’s flavour by being included. If you fancy a treat this weekend or at all this festive season then try this homemade granola, everyone will thank you for it, including yourself.

Chunky Monkey Granola 5

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  • 130 grams (1 1/2 cups) Oats
  • 40 grams (1/4 cup) Cocoa Powder
  • 70 grams (1/4 cup) Smooth Peanut Butter
  • 3 tablespoons Maple Syrup
  • 2 tablespoons Coconut Oil, melted
  • 1 teaspoon Pure Vanilla Extract
  • 70 grams (1/2 cup) Walnuts, roughly chopped
  • 70 grams (1/2 cup) Dark Chocolate Chips
  • 50 grams (1/2 cup) Banana Chips



  1. Pre-heat the oven to 175C (350F) and line a large oven tray with parchment paper. Set aside.
  2. In a large bowl combine the oats, cocoa powder, peanut butter, maple syrup, coconut oil, vanilla extract and the walnuts then spread out onto the baking tray.
  3. Bake for 20 minutes or until slightly brown and firm checking half way through to see if its ready. Keep a close eye on this. Once it’s ready, place on a wire rack then sprinkle over the chocolate chips, and banana chips and leave to cool.


  • Store in a air-tight tupperware container in a cool place away from direct sunlight.
  • Will last up to two weeks.

Kahlua Drenched Dark Hot Chocolate Bundt Cake #BundtBakers

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Kahlua Drenched Dark Hot Chocolate Bundt Cake 1

Is anything more delicious that a chocolate cake? Nope, I didn’t think so. Chocolate cake really has to be my favourite kind of cake, nothing comes close. So you can imagine my excitement when November’s #BundtBakers theme was hot chocolate. Any excuse to bake a chocolate cake.

Kahlua Drenched Dark Hot Chocolate Bundt Cake 2

When I think of decadent drinks, my mind wonders to liqueur coffees. There’s something about them that brings a sense of nostalgia, you really don’t see them that often any more. I took this theme and turned my hot chocolate cake into a liqueur chocolate cake. Coffee as you know or may not know brings out the chocolaty flavour of chocolate even more when the two are combined so I decided to use a coffee liqueur, Kahlua.

Kahlua Drenched Dark Hot Chocolate Bundt Cake 3

The thick, deep dark, molten brown liquor that is Kahlua is incorporated into my creation in two forms but before we get to this, let’s discuss cake. Doesn’t it look pretty, almost too pretty to eat..never!

Kahlua Drenched Dark Hot Chocolate Bundt Cake 7

I chose my favourite chocolate bundt recipe and went for the Tunnel of Fudge bundt recipe as I wanted to pack as much chocolatyness as I could and with this particular recipe having the fudgy element, you can’t incorporate more chocolate if you tried. The dark variety is my favourite so I used all dark chocolate in the cake.

Kahlua Drenched Dark Hot Chocolate Bundt Cake 5

For the Kahlua elements, as the title suggests I absolutely drenched the cooled bundt in a sticky and rich Kahlua simple syrup. This shiny coffee infused syrup glistens on top of the dark and delicious crumb and to seal it in I spiked a silky smooth swiss meringue buttercream with a great glug of even more Kahlua. Sprinkles and glitter are an essential decoration, well for me anyway.

Kahlua Drenched Dark Hot Chocolate Bundt Cake 4

If you like what you see then get baking, this would be a great after dinner dessert cake, sweet but not overly sweet and with an after dark flavour this will top off your evening perfectly.

Kahlua Drenched Dark Hot Chocolate Bundt Cake 6

Now let’s check out what all the other #BundtBakers baked for Novembers theme of Hot Chocolate. Thanks to Tara of Noshing with the Nolands for hosting this fabulous theme.



#BundtBakers is a group of Bundt loving Bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all of our lovely Bundts by following our Pinterest Board.

We take turns hosting each month and choosing the theme or ingredient.


Stay in contact with Baking in Pyjamas!! Be sure to follow me on my social media, so you never miss a post!

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Yields – One Bundt Cake



  • 290 grams (1 1/4 cup) Unsalted butter at room temperature
  • 75 grams (3/4 cup) Cocoa powder
  • 85 grams (3 ounces) Dark chocolate
  • 125 ml (1/2 cup) Boiling water
  • 240 grams (2 cups) Plain flour
  • 185 grams (2 cups) Icing sugar
  • Pinch of Maldon sea salt
  • 220 grams (1 cup) Dark brown muscovado sugar
  • 150 grams (3/4 cup) Caster sugar
  • 5 Large eggs
  • 2 teaspoons Pure Vanilla Extract
  • 1 teaspoon Pure Coffee Extract

{Kahlua simple syrup}

  • 100 grams (1/2 cup) Caster sugar
  • 100 ml (1/2 cup) Water
  • 1 tablespoon Kahlua

{Kahlua swiss meringue buttercream}

  • 150 grams (3/4 cup) Caster sugar
  • 3 Large egg whites
  • Pinch of Maldon Sea Salt
  • 1/4 teaspoon Cream of Tartar
  • 225 grams (2 sticks) Unsalted butter at room temperature, cubed
  • 2 tablespoons Kahlua
  • 1 teaspoon Pure Vanilla extract
  • Sprinkles and edible glitter (optional)



  1. Pre-heat the oven to 180C (350F) and spray a 12 cup capacity bundt tin with cake release spray and set aside.
  2. Place the dark chocolate into a small bowl and pour over the boiling water, whisk until melted and set aside to cool.
  3. In a medium bowl whisk together the cocoa powder, flour, icing sugar, and salt, set aside.
  4. In the bowl of an electric mixer fitted with a paddle attachment add the butter, brown sugar and caster sugar and cream together until smooth, creamy and fluffy. Scrape down your bowl with a spatula.
  5. Add the eggs one at time then add the vanilla and coffee extract. Add the melted chocolate, mixing until just combined then gradually add the dry mixture.
  6. Spoon into your bundt tin and bake for 45 minutes. Do not insert a cake tester as it will not come out clean. Leave the cake in the tin on a wire rack for 1 hr, 30 minutes then transfer to the wire rack to cool completely.

{Kahlua simple syrup}


  1. Add the sugar and water to a small saucepan bring to a boil, reduce the heat and simmer for 5 minutes until reduced and thickened. Stir through the Kahlua and brush all over the bundt cake.

{Kahlua Swiss Meringue Buttercream}

  1. Bring a small saucepan with 2 inches of water in to a simmer and place a bowl of an electric mixer over the top. Place the sugar and egg whites in and using an electric whisk beat until the mixture reaches 140F on a candy thermometer. Remove the from the heat and place back on the electric mixer stand and using the whisk attachment whisk until foamy.
  2. Add the cream of tartar whisk until stiff, glossy and peaks have formed.
  3. Add the butter a cube at time mixing well before adding the next and once all the butter have been added, add the Kahlua and vanilla extract. Keep whisking until the buttercream comes together.
  4. Spoon the buttercream into a piping bag fitted with a Wilton 1M nozzle and pipe onto the bundt cake. Adorn with sprinkles and edible glitter if you want.


  • Cake recipe adapted from Cake Simple – Christie Matheson and swiss meringue buttercream recipe adapted from Martha Stewart.
  • This will last for up to 3 days stored in a cake tin with a tight-fitting lid.
  • Store in a cool, dry place away from direct sunlight.