xiaoxl/recipe_data huggingface dataset:
Old Fashioned Hard Candy
Category: desserts
By YVETTE MOORE

Home made hard candy is a great gift idea! Use different colors and flavorings to match the season.

Ingredients:
½ cup confectioners' sugar for dusting
2 cups white sugar
1 cup water
⅔ cup light corn syrup
1 teaspoon peppermint oil, or other flavored oil
1 teaspoon any color food coloring

Directions:
Generously coat a cookie sheet with confectioners' sugar, and set aside. In a heavy bottomed saucepan, stir together the white sugar, water and corn syrup until sugar has dissolved. Bring to a boil over medium-high and cook to a temperature of 300 to 310 degrees F (149 to 154 degrees C), or until a small amount of syrup dropped into cold water forms hard, brittle threads. Remove from heat, and stir in the flavored oil and food coloring. Immediately pour the sugar mixture onto the prepared cookie sheet in a thin stream (this helps it cool). When the candy is cool enough for the outer edge to hold its shape, cut into bite size pieces with scissors. Let cool completely, then store in an airtight container.

Prep time: 5 mins
Cook time: 40 mins
Total time: 45 mins
Yields: 1 pound

Calories: 150.1
Carbohydrates: 39.2 g
Sugars: 32.3 g
Sodium: 8.5 mg
Amazing Stuffed Mushrooms


Ingredients:
whole mushrooms, cream cheese, onion, garlic cloves, parmesan cheese

Directions:
Brown whole pkg sausage in skillet at med temperature.
Add chopped onions, and garlic. When the onions & garlic look done add the shroom stem, cook until they release their juices.
Now add the cream cheese, stir until it's mixed into the whole mixture.
Wipe the shroom caps with damp cloth.
Now stir in your Parmesan cheese into your sausage mix and fill caps.
Place in 9x11 buttered glass pan. Put in 350 oven for 30 minute.
Great Grilled Smoky Vegetables with Avocado and Goat Cheese Crumbles
Category: side-dish
By Carol Klassen 

Smoky tender grilled vegetables just bursting with flavor, made pretty with the addition of creamy white goat cheese and luscious avocado! Add any other veggies you like. Asparagus and zucchini are good additions.

Ingredients:
6  portobello mushroom caps
4  red bell peppers, cored and quartered
1  red onion, thickly sliced
½ cup olive oil
2  limes, juiced
2 tablespoons grill seasoning
2 cloves garlic, minced
1 pinch cayenne pepper, or to taste
2 tablespoons balsamic vinegar
1  avocado - peeled, pitted, and cubed
½ cup crumbled goat cheese
salt to taste
freshly ground black pepper to taste
2 tablespoons finely chopped fresh basil

Directions:
Place mushrooms, red bell peppers, and red onion in a 9x13-inch baking dish. Whisk olive oil, lime juice, grill seasoning, garlic, and cayenne pepper in a small bowl; pour over vegetables. Toss to coat and allow vegetables to marinate for at least 30 minutes. Preheat grill for medium heat and lightly oil the grate. Remove vegetables from the marinade, and shake off excess. Reserve remaining marinade. Grill vegetables on preheated grill until tender, about 5 minutes. Transfer grilled vegetables to a large platter. Whisk remaining marinade with balsamic vinegar; pour over vegetables. Top with avocado and goat cheese, then season with salt and pepper. Sprinkle with basil to serve.

Prep time: 25 mins
Cook time: 5 mins
Total time: 1 hr
Yields: 6 servings

Calories: 330.8
Fat: 27 g
Saturated fat: 5.7 g
Carbohydrates: 18.7 g
Sugars: 7.5 g
Dietary fiber: 6.4 g
Protein: 7.4 g
Cholesterol: 9.2 mg
Sodium: 563.2 mg
Veal cutlets with olive, tomato and anchovy sauce


Ingredients:
olive oil, garlic, tomatoes, tomatoes, black olives, anchovy fillets, flat leaf parsley, capers, olive oil, basil leaves, flat leaf parsley

Directions:
Sauce: Heat the oil over a low to medium heat, and cook the garlic for 1 minute, stirring constantly.
Add the tomatoes, increase the heat and cook until the mixture is reduced by half, about 5 minutes.
Lower the heat, add the remaining sauce ingredients and cook for another 3 minutes.
Set aside and keep warm.
Cutlets: Heat the oil over a medium heat, and cook the cutlets for 3-4 minutes each side; cook for a further 2-3 minutes if you prefer the meat well done.
Place the cooked cutlets onto warmed serving plates, stir the basil and and parsley through the sauce and spoon a little over and around each cutlet.
Any remaining sauce can be frozen for later use.
Apple-Cranberry-Crumble-Muffins


Ingredients:
flour, whole wheat flour, baking powder, cinnamon, brown sugar, milk, eggs, butter, apples, cranberries, flour, brown sugar, oats, butter

Directions:
Mix both types of flour, baking powder, brown sugar and cinnamon in a bowl. In another bowl mix together milk, butter and eggs.
Make a mould in the middle of the flour mixture and add the milk mixture into it.
Blend in diced apples and cranberries.
Fill the dough into a lined muffin pan and pre-heat the oven to 190°C.
For the crumble-topping combine flour, butter, sugar and oats using your fingers. Knead until a crumbly mixture has formed.
Spread each muffin with 2 ts of the crumble-topping.
Bake for 25 minutes.
Potato Skillet
Category: breakfast-and-brunch
By LaDonna

My son loves this recipe even though he doesn't care much for breakfast food.

Ingredients:
4 slices bacon
2  peeled and diced potatoes
⅛ teaspoon garlic salt
⅛ teaspoon seasoning salt
⅛ teaspoon black pepper
3  eggs, beaten
¼ cup shredded Cheddar cheese

Directions:
Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Remove bacon slices, reserving grease. Crumble bacon and set aside. Add potatoes to bacon grease and season with garlic salt, seasoned salt and black pepper. Cook until potatoes are soft. When potatoes are tender, add crumbled bacon. Pour eggs over potatoes and cook until firm. Spread with cheese and cover with lid until melted.

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yields: 2 servings

Calories: 484.7
Fat: 37.4 g
Saturated fat: 13.7 g
Carbohydrates: 16 g
Sugars: 1.1 g
Dietary fiber: 2.6 g
Protein: 20.8 g
Cholesterol: 331.9 mg
Sodium: 836.6 mg
Thumbprint Cookies


Ingredients:
butter, brown sugar, egg, flour, pecans

Directions:
Let butter soften in a mixing bowl-add sugar and almond extract. Cream thoroughly.
Add yolk and beat well.
Add flour and blend (add a bit more if necessary, dough shouldn't be sticky].
Shape into 1 inch balls.
Roll balls in egg white and into chopped pecans. Place on a cookie sheet.
Press thumb into each ball-making a wide imprint in each cookie.
Fill imprints with jam.
Bake at 350 degrees for 18 minutes. Makes 2 dozen small or 1 dozen large cookies.
Tuscan Pasta Crock Pot


Ingredients:
boneless skinless chicken breast, red kidney beans, tomato sauce, Italian-style stewed tomatoes, green bell pepper, onion, celery rib, garlic, water, chicken broth, parmesan cheese

Directions:
Combine all ingredients in a crock pot, except the spaghetti; cover and cook on LOW for 4-5 hours.
Stir in the spaghetti, cover and cook on HIGH for 45-50 minutes, or until pasta is tender.
If desired, the spaghetti can be cooked separately if desired, and added to mixture before serving, just cook the mixture in the crock pot an extra 40 minutes, or to suit taste.
Ladle into bowls and top with parmesan cheese.
Healthy Shepherd's Pie with Cauliflower Mash
Category: fruits-and-vegetables
By Patty-DC

This shepherd's pie with cauliflower mash is a low-carb, healthier version of a great cold-weather dish. Enjoy this satisfying meal with a little less guilt.

Ingredients:
1 tablespoon avocado oil
5 cups diced celery
5 cups finely chopped mushrooms
½ medium onion, diced
3 pounds lean ground turkey
1 tablespoon dried parsley
1 tablespoon dried thyme
2 teaspoons garlic powder
1 teaspoon ground black pepper
½ teaspoon crushed red pepper flakes, or to taste
½ teaspoon sea salt
¼ cup almond flour
1 (8 ounce) can low-sodium tomato sauce
2 medium zucchini, cut into 1/4-inch slices
4 (10 ounce) packages frozen cauliflower rice (such as Green Giant®)
⅓ cup milk
2 tablespoons butter, divided
½ teaspoon paprika

Directions:
Heat avocado oil in a very large skillet over medium-high heat. Add celery, mushrooms, and onion; saute until onion is translucent, 5 to 7 minutes. Crumble turkey into the skillet. Add parsley, thyme, garlic powder, pepper, red pepper flakes, and salt. Cook until turkey is no longer pink and has absorbed most of the liquid in the skillet, about 15 minutes. Sprinkle almond flour over the turkey mixture and cook for 1 minute. Stir in tomato sauce until combined; cook until thickened, about 5 minutes. Transfer to a 9x13-inch baking dish and top with sliced zucchini. Preheat the oven to 350 degrees F (175 degrees C). Cook cauliflower rice in a large nonstick skillet over medium heat, stirring occasionally, until hot, about 5 minutes. Set 1 cup aside in a large bowl. Transfer remaining cauliflower rice to a food processor with milk and 1 tablespoon butter; blend until smooth. Mix with reserved rice for added texture. Spread cauliflower mixture over the meat and zucchini. Cut remaining 1 tablespoon butter into small pieces and dot over the cauliflower. Sprinkle with paprika. Bake in the preheated oven until the cauliflower topping has a golden hue, 30 to 35 minutes.

Prep time: 20 mins
Cook time: 1 hr 5 mins
Total time: 1 hr 25 mins
Yields: 1 9x13-inch casserole

Calories: 265.9
Fat: 13.4 g
Saturated fat: 3.8 g
Carbohydrates: 11.5 g
Sugars: 2.6 g
Dietary fiber: 4.5 g
Protein: 27.6 g
Cholesterol: 89.5 mg
Sodium: 224.1 mg
Tomato Salad With Fresh Basil Dressing


Ingredients:
tomatoes, garlic cloves, basil, red wine vinegar, ketchup, brown sugar, Worcestershire sauce, dry mustard, Dijon mustard, salt, black pepper

Directions:
Whisk all dressing ingredients together except oil and basil., Drizzle in oil, whisking constantly., Add salt and black pepper to taste., Stir in basil., Arrange tomato slices on a salad plate and spoon dressing over slices., Cover and chill., Garnish with fresh basil leaves., If you desire serve over fresh bed of lettuce.
My Mother's Swiss Steak
Category: main-dish
By nixxie

My mother's recipe. Serve with potatoes, rice, or noodles.

Ingredients:
¼ cup all-purpose flour
½ teaspoon salt
¼ teaspoon ground black pepper
2 pounds beef round steak, cut 1-inch thick
2 tablespoons vegetable oil
¼ cup water, or as needed
1 (14.5 ounce) can diced tomatoes
½ cup minced green bell pepper
1 teaspoon onion powder
½ teaspoon salt
⅛ teaspoon ground black pepper

Directions:
Stir flour, 1/2 teaspoon salt, and 1/4 teaspoon black pepper together in a bowl. Sprinkle pieces of steak with flour mixture and pound the flour mixture into the meat with a meat mallet or the edge of a sturdy plate. Heat vegetable oil in a large skillet over medium heat; cook the floured beef in the hot oil until browned on both sides, about 15 minutes. Reduce heat to low, pour in water, cover skillet, and simmer beef until tender, about 1 hour. Add more water to the skillet if needed to prevent burning. Mix diced tomatoes, green bell pepper, onion powder, 1/2 teaspoon salt, and 1/8 teaspoon black pepper in a bowl. Pour tomato mixture over beef, bring to a simmer, and cook until sauce has thickened, about 30 more minutes.

Prep time: 15 mins
Cook time: 1 hr 30 mins
Total time: 1 hr 45 mins
Yields: 6 servings

Calories: 262.4
Fat: 12.2 g
Saturated fat: 3.6 g
Carbohydrates: 7.2 g
Sugars: 2.1 g
Dietary fiber: 1 g
Protein: 28.6 g
Cholesterol: 76.1 mg
Sodium: 548.6 mg
Chef John's Peach Melba
Category: desserts
By Chef John

Peach Melba was created for Victorian era opera star Nellie Melba by the greatest chef of the time, Auguste Escoffier, who also named some thin, crispy toasts in her honor years later.

Ingredients:
3 cups fresh or frozen raspberries
⅓ cup white sugar
1 tablespoon lemon juice
1 tablespoon water
⅛ teaspoon balsamic vinegar
2 cups white sugar
2 cups water
2 tablespoons lemon juice
1  vanilla bean, split lengthwise
3  peaches, halved and pitted
6 scoops vanilla ice cream
¼ cup sliced almonds

Directions:
Combine raspberries, 1/3 cup sugar, 1 tablespoon lemon juice, water, and balsamic vinegar in a saucepan over medium heat. Bring to a simmer and cook until sugar dissolves and berries collapse, 2 to 3 minutes. Remove from heat and strain into a bowl. Cool to room temperature, cover and refrigerate until thoroughly chilled. Combine 2 cups sugar, 2 cups water, 2 tablespoons lemon juice, and split vanilla bean in a large saucepan and bring to a simmer over medium heat. Place peach halves with cut sides up in the syrup and simmer until tender, 5 to 8 minutes per side, basting with the syrup occasionally. Remove from heat and allow to cool in the syrup. Transfer to a bowl, cover, and refrigerate until thoroughly chilled, about 4 hours. Remove peach skins and serve each peach half on top of a scoop of ice cream in a bowl. Spoon the raspberry sauce over the top. Garnish with toasted, slivered almonds.

Prep time: 15 mins
Cook time: 15 mins
Total time: 4 hrs 30 mins
Yields: 6 servings

Calories: 420.5
Fat: 4.6 g
Saturated fat: 1.6 g
Carbohydrates: 96.5 g
Sugars: 90.7 g
Dietary fiber: 4.8 g
Protein: 2.2 g
Cholesterol: 9.2 mg
Sodium: 21.3 mg
Mojito Chicken Breast


Ingredients:
asparagus, olive oil, boneless skinless chicken breast, onion, garlic cloves, fresh lime juice, light rum, lime zest, mint

Directions:
In a large sheet pan, spread the asparagus out and drizzle with 1-2 tablespoons of the olive oil to coat. Season with salt and pepper.
Next, place the almonds on the pan, add 1 teaspoon of oil to coat then roast in at 400 degrees F for 10 minutes. Remove and set aside.
In a large skillet, heat 1 teaspoon of oil until very hot.
Add the chicken and begin to brown. Add the onion and garlic and sauté until tender — about 7-8 minutes.
Add the lime juice and carefully add the rum and lime zest. Season with salt and pepper. Simmer slowly until cooked.
Toss in half of the almonds and place the hot rice on a warm platter.
Top the rice with the chicken, arrange the roasted asparagus, drizzle the juices on top and garnish with the remaining almonds and mint.
Pasta, Tomato, and Mozzarella Al Forno


Ingredients:
extra virgin olive oil, garlic cloves, Italian plum tomatoes, fresh oregano, salt, black pepper, dry pasta, mozzarella cheese, parmesan cheese

Directions:
Preheat oven to 400°.
Heat oil in a skillet; add garlic and cook over med-high heat until fragrant, 1 minute.
Add tomatoes and oregano; simmer rapidly, stirring occasionally, until thickened, 15 minutes.
Add salt and pepper to taste; remove and reserve 6 tablespoons tomato sauce from the pan.
Meanwhile, cook pasta in a large pot of boiling, salted water, until just firm to the bite; drain, reserving 1/2 cup pasta water.
Toss drained pasta with remaining sauce, adding reserved water as needed.
Place half the pasta in an oiled 13 x 9 inch baking dish; cover with half the mozzarella and half the Parmesan.
Top with remaining pasta; cover with reserved tomato sauce and remaining mozzarella; sprinkle with remaining parmesan.
Bake until golden and bubbling, 15 minutes.
Fajita Mac


Ingredients:
ground beef, elbow macaroni, green peppers, water, onion, bell peppers, red pepper flakes, mild cheddar cheese, sour cream

Directions:
Brown the ground beef and drain the grease.
Add elbow macaroni.
Add water.
Add diced tomatoes including the juices.
Add fajita seasoning and stir to combine.
Bring to a boil and cook for 10 minutes, stirring frequently
Reduce heat to a simmer and add frozen peppers and onions or use fresh if desired, use more if you really like fajitas with lots of peppers.
Add red pepper flakes at this point if you wish to use it.
Simmer for 8 minutes and check that macaroni is cooked, cook for an additional minute or two if needed.
Top with shredded cheese and sour cream. Enjoy!
Herb and Goat Cheese Frittata


Ingredients:
egg substitute, nonfat sour cream, Dijon mustard, table salt, black pepper, parsley, dill

Directions:
Preheat broiler. Coat a large ovenproof skillet with cooking spray and warm over medium heat.
In a large bowl, whisk together egg whites, sour cream, mustard, salt and pepper; stir in parsley, dill and goat cheese.
Pour into skillet and cook until almost cooked through to the surface, about 5 to 6 minutes. Note: Frequently smooth the surface of the frittata with a spatula, and lift the mixture from the sides of the pan to allow any uncooked eggs to run to the bottom.
When approximately 1/2 inch of the surface is still uncooked, place frittata under broiler and broil until cooked through and golden on top, about 1 to 2 minutes. Cut into 4 slices and serve.
Baked Chicken Teriyaki


Ingredients:
chicken thighs, fresh ginger, honey, scallions, zucchini

Directions:
Set oven to 400°F.
Place chicken in roasting pan.
Mix marinade, ginger, honey, and scallions together and pour over chicken. Turn chicken to coat.
Bake, uncovered, for 25 minutes.
Add vegetables to pan, toss to coat.
Bake 15-20 minutes longer until tender.
This goes well with brown rice and pan juices.
Cinnamon Sugarloaf
Category: bread
By Cheerios

A very chewy loaf with the goodness of whole grain sweetened with maple sugar on top and a cinnamon taste to savor with your morning breakfast or afternoon tea.

Ingredients:
2 cups all-purpose flour
2 tablespoons ground cinnamon
2 teaspoons baking powder
½ teaspoon baking soda
1 cup wheat and barley nugget cereal (such as Grape-Nuts®)
¾ cup light whipping cream
3  eggs, beaten
1 cup white sugar
1 tablespoon maple sugar

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5x3-inch loaf pan. Whisk flour, cinnamon, baking powder, and baking soda together in bowl. Combine nugget cereal and light cream together in another bowl. Beat eggs in another bowl until light and frothy. Stir cereal mixture, white sugar, and eggs together in a large bowl. Add flour mixture to cereal mixture and stir to combine batter. Pour batter into prepared loaf pan and sprinkle maple sugar over the top. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes. Run a knife along the sides of the pan to loosen the loaf; tap pan gently while tilting the pan to turn the loaf out onto a wire rack. Cool completely.

Prep time: 15 mins
Cook time: 40 mins
Total time: 1 hr 25 mins
Yields: 1 loaf

Calories: 159.6
Fat: 1.3 g
Saturated fat: 0.4 g
Carbohydrates: 34 g
Sugars: 15.1 g
Dietary fiber: 1.6 g
Protein: 3.8 g
Cholesterol: 37.2 mg
Sodium: 168.3 mg
Rosemary French Bread


Ingredients:
active dry yeast, bread flour, salt, white sugar, butter, warm water, warm water, dried rosemary, garlic

Directions:
"Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select cycle; press start."
Asparagus With Curry Butter


Ingredients:
butter, curry powder, lemon juice, salt, extra virgin olive oil, shallot, asparagus

Directions:
Combine butter, curry powder, lemon juice and salt in a small bowl, creating a curry butter.
Heat oil in a large nonstick skillet over medium heat. Add shallot and cook, stirring, until softened, about 2 minutes.
Add asparagus and cook, stirring, until just tender, 3 to 5 minutes.
Stir the curry butter into the asparagus; toss to coat and serve.
Appetizer Onion-Mushroom Tarts


Ingredients:
butter, cream cheese, flour, butter, onion, mushrooms, flour, salt, pepper, thyme, sour cream

Directions:
PASTRY: Beat butter(softened] & cream cheese(softened] until smooth. Work in flour.
Roll into long, thin roll. Mark off, then cut into 24 pieces.
Press into tiny tart pans to form shells.
FILLING: Melt butter in frying pan. Add onions(chopped] & mushrooms(chopped]. Saute until onion is clear & soft.
Stir in flour, salt, pepper, & thyme. Mix in sour cream. Stir until thickened. Cool quite well. Divide among tart shells.
Bake in 350 degree oven for about 20 mn. Yields 24 tarts.
Cauliflower-Potato Curry


Ingredients:
water, water, cauliflower, sweet onion, garlic cloves, fresh ginger, ground cumin, chickpeas, fire-roasted tomatoes, turmeric, cayenne pepper, kosher salt, cilantro, plain yogurt

Directions:
Combine potatoes with 2 tablespoons water in a microwave safe bowl; microwave, at full power, 5 minutes.
Add cauliflower and microwave an additional 5 minutes; drain.
Heat a skillet over medium high heat with 1 tablespoon oil; cook onions until they being to turn golden, 2 to 3 minutes, stirring occasionally.
Add garlic, ginger, and cumin; cook 30 seconds.
Add another tablespoon of oil; toss in potatoes and cauliflower, stirring until light brown, about 3 minutes more.
Stir in tomatoes, chickpeas, turmeric, cayenne, and 1/3 cup water.
Bring to a boil, reduce heat, and simmer 4 minutes; season with salt.
Serve garnished with cilantro and a dollop of yogurt.
Grandma Snyder's Oatmeal Cake
Category: desserts
By Pam Haycraft

This is a great cake for any sweet tooth.  It is good served hot too.

Ingredients:
1 cup rolled oats
1 ¼ cups boiling water
½ cup butter
1 cup white sugar
1 cup packed brown sugar
2  eggs
1 ⅓ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
1 teaspoon vanilla extract
6 tablespoons melted butter
1 ½ cups packed brown sugar
¾ cup evaporated milk
1 ½ cups flaked coconut
1 ½ cups chopped walnuts
1 teaspoon vanilla extract

Directions:
Pour water over oats, let stand. Cream 1/2 cup  butter or margarine and sugars.   Add eggs and blend in a large mixing bowl.   Sift the flour, baking soda, salt, cinnamon and nutmeg together.  Add to sugars and egg mixture.  Add vanilla and oats mixture, blend well. Pour batter into a 9 x 13 inch pan. Bake in a preheated 350 degrees F (175 degrees C) oven for 30-40 minutes. To Make Icing:  Mix together 6 tablespoons melted butter, 1 1/2 cups brown sugar, 3/4 cup evaporated milk, coconuts, nuts, and 1 teaspoon vanilla. Pour this coconut concoction over the hot cake. Put cake under broiler, and watch close so nuts don't burn, about 5-10 minutes.  Serve hot or let cool.  Enjoy.

Yields: 1 - 9 x 13 inch cake

Calories: 405
Fat: 18.8 g
Saturated fat: 8.6 g
Carbohydrates: 57 g
Sugars: 44.5 g
Dietary fiber: 2.1 g
Protein: 4.8 g
Cholesterol: 47.4 mg
Sodium: 243.9 mg
Easy Beef Goulash


Ingredients:
ground beef, water, tomato sauce

Directions:
In large skillet, brown ground beef.
Drain the fat.
Sprinkle noodles over the meat.
Combine water, tomato sauce, and onion soup mix. Pour over noodles, do not stir.
Cover, bring to a boil. Reduce heat and simmer 30 minutes or until noodles are tender.
Honey Spice Streusel Muffins


Ingredients:
unsalted butter, rolled oats, plain flour, light brown sugar, unsalted butter, honey, vanilla extract, eggs, plain flour, light brown sugar, baking powder, baking soda, salt, ground cinnamon, ground ginger, ground cloves

Directions:
Preheat the oven to 375F and grease a 12 hole muffins tin.
Make the streusel first: place all ingredients into a medium sized bowl and rub together until combined and crumbly. You're looking for very coarse breadcrumb size with some larger lumps. Leave to one side.
Pour melted and slightly cooled butter into a jug, then add honey, vanilla and eggs. Beat lightly until combined. Leave to one side.
Place the flour, sugar, baking powder, baking soda, salt and spices into a large bowl and stir until combined.
Add in the butter and honey mix and stir briefly. Add in the yoghurt and then stir until the batter is combined and smooth. Don't be tempted to beat/over mix as your muffins will be rubbery.
Divide between the muffin holes, filling them level (I use a heaping 2tbsp cookie scoop].
Spoon streusel topping on each muffin and press lightly into the muffin mix, so it doesn't all fall off!
Place in the oven for 13-15 minutes, until risen, golden and an inserted skewer into the centre comes out clean.
Leave to cook in the pan for 10 minutes, before transferring to a wire rack to cool completely.
Serve either at room temp, or warmed with a little butter.
Muffins will keep in an airtight container, at room temp, for 4 days.