Best dessert and baking recipes from TASTE Magazine

Afternoon tea

Date-and-coconut bars

10 minutes

Afternoon tea

Quick-and-easy air-fryer baklava

10 minutes

Tea recipes

Tea granitas

Cheesecake recipes

Rooibos honey Basque cheesecake

35 minutes

Chocolate recipes

Dark chocolate pâté with toasted brioche

30 minutes

Milk recipes

Melkkos with cinnamon-poached pears

25 minutes

Bread recipes

Orange-and-pistachio bread pudding

45 minutes

Butternut recipes

Butternut baked ziti

40 minutes

Eid recipes

Boeber

20–30 minutes

Breakfast recipes

Roasted stone fruit 3 ways

20 minutes

Mini cottage cheese-and-egg muffins

Serves 12

Difficulty Easy

Prep Time 8 minutes

Cooking Time 30 minutes

Ingredients

8 free-range eggs
¼ cup cream or milk
½ cup spring onion, chopped
2 cups baby spinach, chopped
¼ cup red pepper, diced
½ cup cottage cheese
½ cup Cheddar cheese, grated
1 t baking powder
3 T flour

Method

1. Preheat the oven to 180°C. Grease a muffin pan with nonstick cooking spray or butter and set aside.

2. In a large bowl, beat the eggs until smooth then add the cream, spring onion, spinach, red pepper, cottage cheese and Cheddar. Mix until well combined.

3. Sift the baking powder and flour into the egg mixture and mix until the flour is no longer visible.

4. Divide the mixture between the muffin cups and bake for 30–35 minutes. Remove from the oven and cool for about 15 minutes before removing from the pan.

Lunch box add-ons:

Find more lunchbox recipes here.

Food Stylist: Abigail Donnelly
Food assistant: Bianca Jones
Hair & Makeup: Lyndal Fitzgerald
Videographer: Romy Wilson
Photographer: Jan Ras

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Mini cottage cheese-and-egg muffins

Mini cottage cheese-and-egg muffins

Ingredients

Method