Even if I’m not a strong believer in destiny, kismet and stuff, at times, I feel I must thank my stars for making me such a lucky girl. Or maybe it’s simply the law of attraction that I see in action as mentionned by Rhonda Byrne in her powerful book, The Secret. Optimism does bring more of positive things your way if you do not keep staring at doors that have been shut long ago.

Make the most of today. Do not let the rainy weather dampen your spirits. Put on your baking apron, tie your hair and get out the butter,flour and eggs. Keep the lengthy, complicated recipes for another day; you will see that simple choices are the ones that bring maximum satisfaction. Select one ingredient and build your treat around it; my choice for the day was special sugars/sucres spéciaux.

Unrefined jewels that sparkle just as bright, sugar crystals have a mystic beauty that unfold only if you bother to look carefully enough. In a country that used to rely on sugar export as its primary source of income, I find it quite surprising to note that the average mauritian is quite unaware of the existence and use of these unprocessed sugars. With its dusky brown colour and subtle caramel-like aroma, the light muscovado sugar finds multiple uses in my kitchen especially as my brown sugar substitute for cakes and cookies.

Taken from DailyDelicious, these mini muffins stand by you every time you need to curb the need for a sweet something.  You can always spike it up with some chocolate or caramel sauce if you are feeling more sinful and your friends/colleagues would be none the wiser. That’s gonna be our little secret!



110 g cake flour

1½tsp baking powder

60 g unsalted butter

50 g light muscovado sugar

1 egg, room temperature

45 g crème fraîche

½ tbs pure honey

Pinch of salt


  • Preheat the oven to 170°C.  Place paper case in mini muffin pans.
  • Sift cake flour and baking powder together and set aside.

  • Beat butter, salt and sugar together until light in color. Add egg, beat to combine.
  • Pour the honey into the butter mixture and beat lightly to combine.

  • Add the flour to the butter in 3 parts, alternating with the crème fraîche.
  • Divide the batter into prepared pans. Bake for 15-17 minutes until golden.

  • Let the muffins cool on a wire rack. Top with a thin layer of caramel sauce if desired.
  • Baked muffins store well in an airtight container for upto 1 week. Makes 16 mini muffins.

Brown Sugar Mini Muffins