Archives for the month of: June, 2015

My muffin recipe this week is one that I’ve made several times. The only difference is I used spelt light flour only. The muffins turned out light and fluffy. I made half the batch with chocolate chips and the other half without.


2 cups spelt light flour

2 tsp baking powder

2 tsp baking soda

1/8 tsp sea salt

1 large organic egg beaten

1/2 cup of organic skim milk, vanilla almond milk or soy milk

1/4 cup unsweetened apple sauce

1/4 cup oil of choice

1/2 cup brown sugar or pure maple syrup

1/2 cup Greek yogurt 

1 tsp pure vanilla extract

2 ripe mashed bananas

1/2 cup semi-sweet chocolate chips


Pre-heat to 350 degrees. Line and spray a 12 cup muffin tray. In a bowl mix egg, milk, apple sauce, oil, Greek yogurt, vanilla and brown sugar. After you mix the ingredients add mashed bananas and mix once again. In a separate bowl mix flour, baking soda, baking powder and sea salt. Add dry ingredients to wet ingredients. In half the muffin tray scoop the banana batter into muffin tray. Then add chocolate chips to the remaining batter. Scoop the batter with the chocolate chips into the last 6 muffin cups. Slice bananas thin on top of each muffin. Bake for 25 minutes. Take out to cool and then transfer to a cooling rack for 10 minutes. Enjoy!



This muffin recipe uses rolled oats instead of flour blended to a fine texture. You would never know there is no flour in this recipe. Delicious!!


2 cups of rolled oats blended finely

1/4 cup brown sugar

1 1/2 tsp baking powder

1/2 tsp baking soda

1 cup Greek yogurt

2 large organic eggs

2 ripe bananas mashed

3/4 cup semi-sweet chocolate chips


Pre-heat oven to 375 degrees. Spray a 12 cup muffin tray. Blend rolled oats until fine texture. Add brown sugar, baking powder, baking soda, Greek yogurt, eggs and mashed bananas. Blend until smooth. Stir in chocolate chips. Scoop into muffin cups and bake for 18-20 minutes. Let stand and then transfer to cooling rack for 5-10 minutes. Enjoy!


Stella and Dot Summer 2015 Favourites 

Becker Cuff: Gold $84 CDN $79 US. Modern Cuff.

 Isadora Hoops: Gold plating, titanium posts, light weight.$39 CDN $34 US

This Stella and Dot Vintage Crystal Necklace is handset in Crystal Glass Stones,  perfect to dress up that Little  Black Dress. It is 17.5″ long with a 1″ entender. Take advantage of the Stella Dot Dollars. Only one day left when you spend $50 you get $25 to spend from June 25- July 2,  2015. 

Price: $94 cdn/$89 us.


Stella and Dot is having a 2 day flash sale! Starts now!!

Shop bags at 50% off just in time for the summer.

Click on my link and then go straight to sale to take advantage of the deals:

Here are some of the sale items.

Eye Candy Necklace Hot Pink on sale now for: $32.40 cdn./$29.40 us

Ann Stacked Ring Sterling Silver Bands on sale now for: $21.49 cdn./$19.50 us

La Totale Large Navy/Red Medallion on sale now for: $64.00 cdn/$59.00 U.S.

My muffin of the week is a delicious treat for anytime of day using fresh blueberries, although you can use frozen blueberries as well.


11/2 whole wheat flour

1 tsp baking powder

1/4 tsp sea salt

1/2 cup raw sugar

1 tsp pure vanilla

1/3 cup oil – canola, grape seed, coconut

1/3 cup Greek yogurt

1 large organic egg

1/2 cup blueberries fresh or frozen

2 bananas mashed


Pre-heat oven to 350 degrees. Spray a 12 cup muffin tray. In a bowl mix whole wheat flour, baking powder and sea salt. In a separate bowl beat sugar and oil together. Add vanilla, egg and Greek yogurt. Combine wet ingredients into dry ingredients. Mix in bananas and then blueberries into the batter. Pour batter into muffin cups. Bake for 25-30 minutes. Let cool and transfer to cooling rack. Enjoy!


Stella and Dot Pavé Triangle Ear Jacket from the New Fall Collection 

Silver and Gold

Light weight $54cdn/$49us

Wear the stud sets alone, with Pavé ear jacket or reverse ear jacket  and wear with a smooth look 

Instagram: @stelladotbyshirley


Instead of a fruit flavoured muffin, I decided to try a vege muffin recipe. When vegetables are very fresh they can be as sweet as a fruit. 


1 cup whole wheat flour

1/4 cup spelt light flour

1/4 tsp sea salt

1 tsp baking powder

1/2 tsp baking soda

2 tsp cinnamon 

1/3 cup oil of choice

1/3 cup pure maple syrup

 1 organic egg

1/2 cup shredded carrots

1/2 cup shredded zucchini

1/2 cup raisins


1 cup cream cheese

1/2 cup icing sugar


Pre-heat oven to 350 degrees. Spray a 12 cup muffin tray. Mix flours, salt, baking powder, baking soda and cinnamon. In a separate bowl beat egg, oil and maple syrup. Mix flour mixture into egg mixture. Then add carrots and zucchini and raisins to the bowl. Mix only until blended. Scoop into muffin cups. Bake for 25-30 minutes. Let cool and then transfer to a wire cooling rack for 15 minutes. While muffins are cooling blend cream cheese and icing sugar together. Spread frosting onto muffins. Enjoy!


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