Muffins

These savoury muffins are bursting with flavour and are a great break-in-case-of-emergency lunch when you’re on the go

Good for breakfast, brunch or lunch, these moreish muffins are best slathered in butter or cream cheese. Cheese and oil is a great combination for keeping muffins soft and fresh, so these savoury muffins will keep longer than some – about 2-3 days – but toasting takes them to the next level

These have a pleasingly fluffy texture but far fewer calories than your average double-choc chip muffin. Made with wholemeal flour and heart-healthier oil, the calories they do contain come from more nutritious sources than the standard, too

If you’ve never heard of hummingbird cake, you’re in for a treat. Jamaican in origin and a favourite in southern US states, it’s flavoured with pineapple, banana and coconut, plus crunchy nuts. Catch excess glaze by lining tins with ‘tulip’ paper cases – see below for how to make your own

Frozen blueberries are a good-value substitute in this recipe. Add whole berries to the batter straight from frozen so that the colour doesn’t ‘bleed’

These muffins are lovely and light. They're best eaten on the same day, but we don't think that'll be a problem!

These scrummy muffins are packed with 5 grams of protein, making them a perfect sweet but nutritious breakfast or snack

Flavoured with smoky bacon, sweetcorn, cheddar and spring onions, these savoury muffins are perfect for picnics and lunchboxes. Alternatively, store a batch in the freezer and warm through in the oven to accompany chillies, soups and breakfast eggs

These blueberry crumble muffins are sweetened with apple sauce for a healthier treat to pair with your morning coffee