Citrus Flavours

Citrus Flavours
Photo by Scott Bauer

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This blog has been designed to enlighten the world to sweet and savoury cusine. Personally, my favourite ingredient in cooking is citrus fruits, particually lemons, so I will try to inspire your inner chef to share the interesting flavour of lemons in the most indulgent cupcakes, muffins, cakes, slices, cookies and of course savoury dishes. My collection of recipes can be applied to any situation; formal or informal, in any case they are delicious and will interest your guests! Enjoy preparing and sharing the following recipes for what will be a memorable gathering with friends and family for any occassion.


These are the most indulgent muffins around. One bite and you won't be able to stop!

Mish's Muffin Recipe

Recipe from Mish
Photos by Yasmin

This is a different way to make delicious blueberry muffins. Very moist and truely yummy for lunches or snacks. Bonus, it is healthy too!

  • 3 cups self raising flour
  • 1 cup castor sugar
  • 1 cup canola oil
  • 1 cup milk
  • 3 eggs
  • 1 tsp vanilla
  • 2 x 75g packets of frozen blueberries
Combine all dry ingredients and berries. Combine oil, milk, eggs and vanilla in a separate bowl and mix well. Pour oil mixture into the dry mixture and stir 12-15 times. Do not over mix. Muffin mixture should still have some dry flour.

Bake in oven at 170'C fan forced for 30-35 minutes. Makes 1 1/2 dozen.

Orange and Blueberry Muffins

Recipe from Favourite Muffins, Slices and Cakes
Images by Yasmin
(makes approx. 12-16)

The smell of this muffin in the oven began a frenzy around my house. Everyone was asking what I was baking, but due to the sweet sent on oranges, they had already half guessed; Orange and Blueberry Muffins. Only recently have I begun to expand my selection of recipes to muffins. This was because my mother had always warned me when we ate coffee and cake together in the shops that the selection of cakes and muffins can often be dry; something she couldn't stand. For this reason I tended to stray away from muffins because I knew she didn't particularly like them. Now that I am a more confident cook I am happy to spend the whole weekend baking muffins, cakes and slices to my hearts content and not worry about over-cooking. I really enjoyed this muffin and am soon going to make a classic dessert in muffin form; Sticky Date Muffins! My stomach is already rumbling!!!

  • 1 orange
  • 1/2 cup orange juice
  • 125g butter, chopped
  • 1 egg
  • 185g plain flour
  • 170g caster sugar
  • 1 tsp bi-carb soda
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 125g frozen or fresh berries

Preheat oven to 200'C fan-forced. Peel the rind from the orange, remove all pith, and cut the rind into small pieces. Remove membrane and seeds from orange and cut the orange into segments. Place orange rind and segments, orange juice, butter and egg in a food processor and process until well combined (mixture will curdle). Transfer mixture to a large bowl. Sift together flour, sugar, bi-crab soda, baking powder and salt, add to orange mixture and lightly mix. Batter should be lumpy. Fold in the berries. Divide batter between 12-16 greased muffin tin, filling 2/3 full. Bake for 18-20 minutes at 180'C fan-forced until cooked and golden. Cool on wire racks. Serve.

Basic Muffins

Recipe from Great Aunt Marie and Alison Stone
Image by Yasmin

The first time I prepared these muffins I baked them to perfection with love and care; however, not for friends or family...for the homeless people at the Brisbane's Homelessness Services Centre (BHSC). This was the most heart touching thing I have ever done, and it felt great. I knew I was helping someone in need - not just by providing them with a muffin and hot chocolate - but by supporting them through conversation. This is one thing we take for granted and that we should give more of in the world to the less fortunate. Could you imagine surviving in unstable conditions without many people to talk to. Sometimes all people really need is a hug and hello :) I prepared apricot and coconut muffins for all to share.

  • 2 cups SR flour
  • 125g butter, chopped
  • 3/4 cup caster sugar
  • 1 1/3 cups milk
  • 1 tsp vanilla essence
  • Fillings of your choice
  • 800g Basic muffin mix
  • 330ml water (more if needed)
  • Fillings of your choice
Filling Variations:
  • 200g frozen, drained berries
  • 200g choc chips
  • 200g canned, drained apples and 5g cinnamon
  • 60g passion fruit pulp (canned or fresh) and 250g white chocolate, crushed
  • 270g apricot halves, mashed (or 270g dried apricots, cut finely) and 40g shredded coconut
  • 3 bananas, mashed and 10g honey

Lightly grease a 12 hole muffin pan. Sift flour into a bowl; rub in butter. Stir in remaining ingredients. Do not over mix. Once smooth, fold in one variation or leave plain. Spoon mixture into prepared pan. Cook in a moderately hot oven (190'C fan-forced) for about 25 minutes, or until cooked when tested. Stand for 2 minutes, remove from pan, place on wire rack. A perfect method for being caretakers.


Combine muffin mixture and water in a large bowl with electric beaters. Once smooth fold in one variation (as seen above) or leave plain. Line standard 12 cup muffin pan with paper muffin cases. Spoon mixture evenly  into muffin cases (approx. 3/4 full). Bake in a moderate oven (160'C fan forced) for 15-25 minutes until golden and just firm in centre. Turn out to cool on a rack. Store in an air tight container for up to 7 days. Perfect with a side dish of compassion!

Gooey Caramel Muffins

Recipe and 1st Image from Super Food Ideas
2nd Image by Renata

There is nothing better when you need a pick me up than a warm, sweet muffin; oozing with caramel. This is what you feel when you take one big bight out of this mouth watering muffin. Although it isn't a citrus flavoured muffin, it is sweet and caramel flavoured; two things I love. The best aspect of this appetizing muffin is that it is the easiest muffin the bake in the history of cooking! All you have to do is add a jersey caramel to a normal muffin mix! It is that simple.

Basic muffin recipe:
  • 200g unsalted butter, softened
  • 1 tsp vanilla extract
  • 1 cup castor sugar
  • 3 eggs
  • 2 1/2 cups SR Flour, sifted
  • 1/2 cup milk
Add for Gooey Caramel muffin:
  • 24 jersey caramels
  • 3/4 cup brown sugar instead of Castor sugar (above)

Using an electric mixer, beat butter, vanilla and brown sugar in a small bowl until light and fluffy. Add eggs one at a time (mixture will separate), beating after each addition. Transfer mixture to a large bowl. Stir in half the flour. Stir in half the milk. Repeat with remaining flour and milk until combined. Spoon into prepared pan. For muffins, spoon 2 tblsp of mixture per patty case. For cup-cake, spoon 1 tblsp of mixture per patty case. Push one jersey caramel into the centre of each muffin. Bake at 160'C fan-forced for 15-17 minutes. Stand cakes in pans for 2 minutes before transferring to a wire rack to cool. Store in air tight container. Serve warm with icing sugar dusted over the top (optional).

Cloud Cakes

Recipe from Cup Cakes by Woman's Weekly
Images by Yasmin

This is probably the first time I have made a photographic replica of a dish. I am very pleased with how my cooking turned out with this recipe, despite the fact that it is really easy to make. It is an extremely yummy snack for afternoon tea. The first time I made this muffin recipe it was for a very momentous occasion; my sister's graduation from High School. We served this after her mass and dinner as a family celebratory moment. I will never forget the tears of joy shed on this night by everyone's friends and family. This is her first step into the big 'bad' world. I wished her good luck with future endeavors.

Strawberry Swirl butter cake:
  • 90g butter, softened
  • 1/2 tsp vanilla extract
  • 1/2 cup caster sugar
  • 2 eggs
  • 1 cup SR flour
  • 2 tblsp milk
  • 2 tblsp strawberry jam
Fluffy Frosting:
  • 1 cup caster sugar
  • 1/3 cup water
  • 2 eggs whites
  • pink coloured jelly crystals or sugar

Preheat oven to moderate (160'C fan-forced). Line 12 muffin pan with paper cases. Beat butter, extract, sugar, eggs, flour and milk in small bowl with electric beater on low speed until ingredients are just combined. Increase speed to medium, beat until mixture is changed to a paler colour. Divide mixture among cases; smooth surface. Divide jam over tops of cakes; using a skewer swirl jam into cakes. Bake for approximately 20 minutes. Turn cakes onto wire rack to cool.

For fluffy frosting; combine sugar and the water in a small saucepan; stir over heat, without boiling, until sugar is dissolved. Boil, uncovered, without stirring about 5 minutes or until syrup reaches 116'C on a candy thermometer. Syrup should be thick but not coloured. Remove from heat, allow bubbles to subside but do not let it cool (otherwise it will set to stone - it must remain a liquid). Beat egg whites in a small bowl with electric beater until soft peaks form. While the motor is running, add hot syrup in thin stream; beat on high speed about 10 minutes or until mixture is thick and cool.

When cakes are cool, spread with fluffy frosting and create soft peaks with the tip of a knife. To decorate, sprinkle with coloured sugar or jelly crystals. Serve with tea or coffee.

Hot Cross Muffins

Recipe and Image from Coles

(makes 12)

This recipe is a modern twist on a classic favourite. I really enjoyed this creation and would recommend all to indulge in this tasty muffin on Easter morning. Eating one of these muffins is a great way to start the day. NOTE: muffins do not need to have white chocolate crosses on each muffin.

  • 2 1/2 cups SR flour
  • 1 tsp mixed spice
  • 2/3 cup brown sugar
  • 1 cup milk
  • 2 eggs
  • 125g butter, melted
  • 1 tsp vanilla essense
  • 1/2 cup raisins
  • 1 cup currants
  • 1/2 cup walnuts, chopped
  • 1/4 cup mixed peel
  • 1/4 white chocolate melts, melted (optional)
Preheat oven to 160'C fan-forced. Line 12 muffin pan with paper cases. Sift flour, spice and brown sugar into a large mixing bowl. Make a well in the centre. Whisk milk, eggs, butter and vanilla together in a jug. Pour into dry ingredients. Gently combine. Add dried fruit and nuts. Gently fold through. Divide mixture evenly between muffin pans. Bake for 20 minutes, until risen, and golden and firm to a gently touch. Transfer to a wire rack to cool. Place melted chocolate in a small zip-lock bag. Pipe a cross over each muffin and leave it to set (optional).

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