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“Grab your apron and let’s get cooking!”

About Anina

After joining the family cake shop, Anina quickly became a pro at all things food. She’s a recipe developer,  a food stylist, a photographer, (and when the mood strikes) a cook and entertainer.

Anina is deeply passionate about fresh produce and feel-good food, which she whips up in her Johannesburg home. Her dynamic energy and lively presence characterise her delicious recipes. Anina taps into the daily rhythm of cooking, to craft truly delicious everyday pleasures from even the most ordinary ingredients.


Fruit and Oats Breakfast Muffins with a Fruit Yogurt Glaze

Easy peasy, freezer-friendly Breakfast Muffins is my new go-to power breakfast idea. It consists of a light and fluffy breakfast muffin; that includes fruit, oats and Nutriday Plain Low Fat Yogurt. Top it off with a generous amount of Nutriday Fruit Cocktail Yogurt Glaze, and you have a nutritious breakfast that can even brighten up lunchboxes.

Servings: 18 muffins

  • 200gr (1 cup) brown sugar
  • 115gr (1⁄2 cup) softened butter
  • 2 large eggs
  • 5ml (1 tsp) vanilla essence
  • 200gr (1 1⁄2 cups) all purpose flour
  • 5ml (1 tsp) baking powder
  • 5ml (1 tsp) salt
  • 5ml (1 tsp) ground cinnamon
  • 185gr (3⁄4 cup) NutriDay Low Fat Plain Yogurt
  • 30ml (2 tbsp) rolled oats
  • 180gr (1 1⁄2 cups) grated apple
  • 150gr (1⁄2 cup) mashed banana

For the Fruit Cocktail Yoghurt Glaze:

  • 100gr (1 cup) fresh chopped pineapple
  • 25gr (2 tbsp) sugar
  • 125ml (1⁄2 cup) water
  • 45gr (3 tbsp) Nutriday Fruit Cocktail Yoghurt


  • Dried out pineapple slices and granola.
  1. With an electric hand mixer, in a medium sized bowl, combine the sugar and butter until it has a pale, thick look.
  2. Add one egg at a time and mix each one until fully incorporated in the batter.
  3. Add the vanilla essence next and mix again.
  4. Add the flour, baking powder, salt and cinnamon and mix until JUST incorporated. Don’t 
over mix.
  5. Gently fold in the yogurt, oats, apple and banana.
  6. Line a muffin tin with muffin liners and fill it with the batter 3⁄4 of the way.
  7. Bake at a preheated oven at 180 degrees Celsius, for 15-20 minutes.
  8. After baking time, leave to cool.

Fruit Cocktail Yoghurt Glaze:

  1. In the meantime, prepare the glaze by bringing the pineapple, sugar and water to boil in 
a small saucepan.
  2. After reducing for about 5 minutes, remove from heat and leave to cool. Blend with a 
stick blender until smooth.
  3. Add the Nutriday Fruit Cocktail Yoghurt and mix through.
  4. Generously drizzle the yoghurt glaze over the muffins.
  5. Serve with mature cheddar cheese and preserves, in bed.
  6. Garnish with dried pineapple slices and granola.

Notes: Keeps well in an airtight container for three days. Can be frozen for 2 months, defrost in refrigerator.

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