We’ve pulled together our most popular recipes additions and our editor’s picks, so there’s sure to be something tempting for you to try
These simple gluten-free muffins are full to bursting with crunchy amaretti biscuits and creamy Greek yogurt for a light-textured sponge. Perfect with a cuppa
Heat oven to 180C/160C fan/gas 4. Line a 12-hole muffin tin with muffin cases or baking parchment squares.
Whisk the oil, sugar and eggs together. Add the yogurt and espresso, then fold in the ground almonds, rice flour and baking powder. Carefully fold the broken amaretti biscuits into the mixture.
Divide the mixture between the cases (about 2 tbsp in each). Sprinkle with the flaked almonds and bake for 20-25 mins until golden on top. Serve warm with a large dollop of Greek yogurt.
Golden amaretti Christmas cake
Orange & rhubarb amaretti pots
Raspberry & amaretti crunch cake
Chocolate amaretti puddings
Amaretti peaches with honey & chocolate
Sparkling lemon & amaretti ice
Plum & amaretti semifreddo
Easy baked pears with amaretti
Chocolate chip muffins
Banoffee muffins with cream & salted caramel
Greek salad muffins
Toddler recipe: Salmon & sweet potato muffins
Toddler recipe: Mini egg & veg muffins
Vegan breakfast muffins
Melting heart muffins
Masala omelette muffins
Copyright 2018 BBC Good Food Middle East. All rights reserved. Product of CPI Media Group.
For more information e-mail us at
More from CPI Websites