Healthy Whole Wheat Honey Berry Muffins

whole wheat honey berry muffins | Delicacious

I opened one of my kitchen cabinets about a week ago and found a hidden stash of honey tucked away in a corner. I didn’t even remember that I had put honey there! Or maybe someone rearranged the things inside the cabinet and… oh well, have you ever found things in the kitchen that you never knew were there? Finding honey was a good problem though. It meant that I could add honey instead of sugar to some of my baked goods, starting from these muffins.

These are healthy muffins, make no mistake about it. They are made with 100% whole wheat flour and contain no sugar and butter. They are wholesome and full of fruity goodness. Perfect for breakfast, and perhaps, an afternoon snack. Who says whole wheat baked stuff can’t taste delicious? I made these with a mix of blueberries and strawberries, and I really liked the result. They taste more complex and flavourful compared to my usual blueberry muffins; the strawberries add texture and moistness to the muffins. If you don’t like/have strawberries, you can replace the strawberries with more blueberries.Continue Reading

Whole Wheat Blueberry Muffins

Wholewheat blueberry muffins

I have not been blogging very judiciously since starting a new job and my toddler starting a new school. The poor girl has been sick for more than a week and now my poor husband has gotten the flu bug too. Oh flu bug shoo! Don’t you hate it when the flu bug passes from one family member to another? Time to dose up on Vitamin C.Continue Reading

Homemade Granola

Homemade Granola The idea of making granola came the day after I accidentally bought a second pack of rolled oats, thinking that my box of rolled oats had expired. My helper reminded me that those were rather new too, and so being stuck with two packs of rolled oats, I knew I better be using them rather quickly.

So yesterday, it being the first day of the school holidays and I having to entertain my easily-bored two year old toddler, I decided to involve her in making granola. She had great fun scooping and pouring the rolled oats with this very cute whale measuring cup that I bought earlier from ToTT, stirring the mixture and sticking in her grubby little fingers every once so often. Sensory play for her perhaps?

Perhaps the only troublesome thing about making granola is having to check the oven quite frequently to stir up the mixture so that the granola bakes evenly. I neglected to check it for just a tat bit longer and it browned more in certain regions. Still it was delicious, definitely much more delicious than store-bought granola. The bub couldn’t wait for it to come out of the oven, declaring that it was hers.

Today’s breakfast? Granola, served up with cold milk.

Homemade Granola


  • 2 1/2 cups rolled oats
  • 1 cup sliced almonds
  • 3/4 cups golden flaxseed
  • 3/4 cups shredded coconut
  • 2 tablespoons dark brown sugar
  • 1/2 teaspoon sea salt
  • 2 tablespoons maple syrup
  • 2 tablespoons honey
  • 2 tablespoons vegetable oil
  • 1/2 cup dried cranberries
  • 1/2 cup raisins


Step 1
Preheat oven to 170°C. Position two racks near the middle of the oven.
Step 2
In a large bowl, stir together rolled oats, almonds, flaxseed, coconut and brown sugar.
Step 3
In a small bowl or measuring jug, whisk together oil, maple syrup and honey.
Step 4
Pour honey mixture into large bowl with oats and mix well with a spatula.
Step 5
Spread mixture onto two baking pans and bake for 20 minutes, stirring often to ensure even roasting.
Step 6
After 20 minutes, rotate pans and bake for another 15-20 minutes till evenly golden brown.
Step 7
Allow to cook before stirring in raisins and cranberries.
Step 8
Store in airtight containers.

Zucchini and Mushroom Pasta

I found a packet of Lemon Pepper Pappardelle sitting in my cupboard, and decided to do something with it. Rummaging through my fridge, I found a zucchini and a pack of swiss brown button mushrooms. I decided to combine the ingredients, and the result is a simple, healthy and delicious pasta. I bought my pappardelle from Euraco. They have a retail shop at ToTT called Torque. You can however, choose to replace the pappardelle with your favourite spaghetti, linguine or fettucine.

Zucchini and Mushroom Pasta
Serves 2

150g lemon and pepper pappardelle

2 tbsp olive oil
3 cloves of garlic, minced
1 zucchini, thinly sliced and cut into strips
6 swiss brown mushrooms, sliced
1/4 tsp dried oregano
salt and pepper
freshly grated parmesan cheese


  1. Cook pappardelle in a large pot of boiling salted water till al dente.
  2. Heat 2 tbsp of oil in a large skillet over medium heat.
  3. Sauteed garlic till slightly soft. Add zucchini and sauteed for 3 – 4 minutes.
  4. Add in mushrooms and sauteed till vegetables are tender.
  5. Add in oregano.
  6. Turn off heat and toss pasta in vegetables.
  7. Season with salt and pepper.
  8. Serve with freshly grated parmesan cheese.