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Bake at Home this Mother’s Day

Not able to grab your mum a 4 or 6 pack of muffins this Mother’s Day?

Why not bake her a fresh batch of muffins this Sunday with a fabulous Muffin Break recipe that makes 12 muffins for all the family to enjoy?


2 cups plain flour

2½ teaspoons baking powder

¼ teaspoon bicarbonate of soda

pinch salt

⅔ cup caster sugar

1 egg

1 cup milk

90 g butter, melted

2 cups frozen raspberries, crushed

1 tbsp strawberry topping

Pink buttercream:

150gm butter, softened

250gm icing sugar mixture

Pink food colouring


Icing sugar

Wafer flowers


Preheat oven to moderate (180°C or 160C fan forced). Brush 12 x ⅓ cup capacity muffin cups with oil or line with muffin wrappers.

  1. Place sifted flour, baking powder, soda, salt and caster sugar into a large bowl. Mix well.
  2. Whisk together egg, milk and cooled melted butter in a large jug. Pour wet ingredients into dry ingredients and mix together. Add raspberries and milkshake syrup, mix until combined.
  3. Spoon mix evenly into 12 muffin cases. Bake for 25-30 minutes or until muffins have risen and until a skewer comes out clean. Remove and cool on a wire rack.
  4. Make buttercream – mix butter and icing mixture in a food processor until well combined, then slowly drop in pink food colouring to make a light pink colour.
  5. Pipe a large rosette of buttercream icing into each muffin, dust with icing sugar and place wafer flower on top.

Allergen warning: This product contains the allergens Dairy, Eggs, Gluten, Lupin.

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