Rise and shine on New Year's Day with these lekker treats

IT IS the last week of 2025 and yet the first week of 2026. So this week is a bit of both. 

We are bidding farewell to the old year and welcoming a new one, all in the same week. It does feel strange, but I’m sure it’s nothing new, just a realisation that another year has come to an end. Saying it felt heavy!

I’ve been observing socials and how people are summarising 2025’s Christmas, and most said it

felt different: sad, dull, and heavy. I felt it too, and I think I might have figured out why. 

The day was a reflection of how the year was. The sadness, the heaviness, it’s everything we carried through the year. And that’s what made celebrating wholeheartedly so difficult. 

Behind the celebration were real-life pressures; hovering worries about children not yet being placed in a new school, surviving on one salary, and all those little realisations that put a pause on the festive spirit.

Rise and shine, it’s the festive season, my lovelies, a time we’ve been looking forward to. At last, a moment to be merry and to be home with our loved ones. 

The house is full, and with the holidays, we also have time to catch up with friends and family we haven’t seen in a while.

As the host, we always want to do the most, don’t we? We want our guests to feel welcome, to laugh, to share stories, and of course, to enjoy good food.

Back to festive basics and fun. Check the grocery cupboard, write a list of what you do not have and need, and bake a storm of muffins. 

I am sure there is a favourite for each person.

And from me to you, thank you for welcoming me into your homes and into your kitchens.

Thank you for making me your weekly dose, your foodie go to, and for making the Daily Voice a part of you. 

Until the next edition, see you on the flip side, 2026.

May your kitchens be warm, your laughter loud, and your hearts full as we step into a brand new year together.

Lemon & Poppy Seed Muffins with Lemon Glaze

Ingredients (makes 12 muffins):

 250g (2 cups) all-purpose flour

 150g (¾ cup) sugar

 2 tsp baking powder

 ½ tsp baking soda

 ¼ tsp salt

 2 tsp poppy seeds

 Zest of 2 lemons

 120ml (½ cup) vegetable oil

 2 large eggs

 180ml (¾ cup) buttermilk

1 tsp vanilla extract

For the glaze:

 120g (1 cup) icing sugar

 2-3 tbsp freshly squeezed lemon juice

Method:

1. Preheat oven to 180°C and line a 12-cup muffin tray.
2. In a large bowl, mix flour, sugar, baking powder, baking soda, salt, poppy seeds, and

Lemon zest:

1. In another bowl, whisk oil, eggs, buttermilk, and vanilla.
2. Gently fold wet ingredients into dry until just combined.
3. Divide batter evenly into muffin cups.
4. Bake 18-20 minutes or until a toothpick comes out clean.
5. Cool for 5 minutes, and then transfer to a wire rack.
6. To make the glaze: Mix icing sugar and lemon juice until smooth. Drizzle over cooled muffins and let set before serving.

Carrot, walnut and raisin muffins

Ingredients (makes 12 muffins):

 250g (2 cups) all-purpose flour

 150g (¾ cup) brown sugar

 1 tsp baking powder

 1 tsp baking soda

 ½ tsp salt

 1 tsp cinnamon

 ½ tsp nutmeg

 2 large eggs

 120ml (½ cup) vegetable oil

 1 tsp vanilla extract

 200g (2 cups) grated carrot

 75g (½ cup) chopped walnuts

 75g (½ cup) raisins

Method:

1. Preheat oven to 180°C and line a 12- cup muffin tray.
2. In a bowl, mix flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. In another bowl, whisk eggs, oil, and vanilla.
4. Fold wet ingredients into dry, and then gently fold in carrots, walnuts, and raisins.
5. Divide batter into muffin cups and bake 20-22 minutes, or until a toothpick comes out clean.
6. Cool slightly on a wire rack and serve - perfect with tea or coffee!
   
   

Cheese and chives muffins (savoury)

Ingredients (makes 12 muffins):

 250g (2 cups) all-purpose flour

 2 tsp baking powder

 ½ tsp baking soda

 ½ tsp salt

 ½ tsp black pepper

 120ml (½ cup) milk

 2 large eggs

 80ml (1/3 cup) vegetable oil

 150g grated cheddar cheese

 3 tbsp chopped fresh chives

Method:

1. Preheat oven to 180°C and line a muffin tray.
2. In a large bowl, combine flour, baking powder, baking soda, salt, and pepper.
3. In another bowl, whisk milk, eggs, and oil.
4. Stir wet ingredients into dry, and then fold in cheese and chives.
5. Spoon batter into muffin cups and bake 18-20 minutes until golden and firm.
6. Serve warm - excellent for breakfast or as a snack.

Red Velvet muffins with cream cheese frosting and sprinkles

Ingredients (makes 12 muffins):

 250g (2 cups) all-purpose flour

 200g (1 cup) sugar

 1 tsp baking soda

 ½ tsp salt

 2 tbsp cocoa powder

 120ml (½ cup) vegetable oil

 2 large eggs

 180ml (¾ cup) buttermilk

 1 tsp vanilla extract

 1 tsp white vinegar

 Red food colouring (about 2 tbsp)

For the frosting:

 100g (½ cup) butter, softened

 200g (1 cup) cream cheese, softened

 240g (2 cups) icing sugar

 1 tsp vanilla extract

 Red sprinkles for decoration

Method:

1. Preheat oven to 180°C and line a 12-cup muffin tray.
2. In a bowl, mix flour, sugar, cocoa, baking soda, and salt.
3. In another bowl, whisk oil, eggs, buttermilk, vanilla, vinegar, and red food colouring.
4. Fold wet ingredients into dry until just combined.
5. Fill muffin cups and bake 20-22 minutes. Cool completely.
6. For frosting: Beat butter and cream cheese until smooth. Gradually add icing sugar and vanilla, beating until fluffy.
7. Frost the cooled muffins and sprinkle red sprinkles on top for a festive look.