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New Post: Chocolate, Sour Cream & Rye Muffins

Claire Thomson

So many of you asked for the recipe, Matt made these with Dot at the weekend & they’ve been going strong in lunch boxes all week. I froze them on the day they were made & wrap loosely in brown paper to defrost in their lunchboxes throughout the week.

I try & keep sugar levels down, and these have 200g but divided by x12, I’m ok with these as a lunchbox midday treat.

Now I’ve finished up on 4th book, New Kitchen Basics, I might log additional recipes on here from time to time.

Keep me posted how you get on.


Makes about 10 – 12 muffins

125g dark rye flour

125g plain flour

80g cocoa powder

2 tsp. baking powder

½ tsp. bicarbonate of soda

½ tsp. salt

2 eggs + 1 egg yolk

200g caster sugar

125ml veg oil

Good pinch of ground cinnamon, ginger or cardamon

350g sour cream or use crème fraiche

200g chopped dark chocolate, use milk chocolate if you prefer


1.Preheat the oven to 190ºC

2.In a bowl, mix together the flour, cocoa, baking powder, baking soda, spice and salt.

3.Using an electric mixer beat the eggs and sugar together until pale and thick.

4.Add the oil and beat well to incorporate.

5.Using a spoon or spatula, add the sour cream and mix to incorporate.

6.Add the dry ingredients and mix to incorporate, don’t over work the mixture from now.

7.Add ¾ of the chopped chocolate, mix lightly.

8.Pour the mix into well greased muffin tins and top with remaining chocolate pieces.

9.Cook for 10 minutes in preheated oven, and then reduce the heat to 170ºC and cook for a further 5 – 10 minutes until a skewer comes clean when inserted into the centre of the muffin.

10.Cool in the tin for at least 10 minutes before removing.

11.Stored in a tin, these muffins will keep well for 3 days. Alternatively, freeze on the day of baking and defrost as needed.


Dark Chocolate, Rye & Sour Cream Muffins

Dark Chocolate, Rye & Sour Cream Muffins