Welcome to Meg’s Scottish Kitchen Baking Mixes
There’s something wonderfully comforting about home baking — the soft rustle of a jar being opened, the scent of spices drifting through the kitchen and the simple pleasure of creating something delicious with your own hands.
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My baking mixes are designed to bring that joy straight to your home, without any of the stress.
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Each mix is handcrafted here in the Highlands using carefully chosen ingredients, balanced flavours, and a good sprinkle of Scottish warmth.
Whether you’re craving cookies studded with festive treats, a batch of soft, fragrant muffins, or a wholesome granola to brighten your morning, you’ll find something here that feels like a little moment of magic.
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So, tie on your apron, preheat the oven, and let’s fill your kitchen with the smell of something wonderful.
Spiced Apple Muffin Mix
How to Use Your Spiced Apple Muffin Mix
To Make 10–12 Muffins
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Preheat the oven to 180°C (160°C fan) and line a muffin tin with cases.
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Pour the mix into a large mixing bowl.
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In a jug, whisk together:
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1 large egg
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150ml milk (or oat/almond milk)
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80ml melted butter or neutral oil
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Combine the wet ingredients with the dry mix and fold gently until just combined.
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Spoon into the muffin cases, filling each about ¾ full.
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Bake for 18–22 minutes until risen and lightly golden.
Cool on a rack — delicious warm or room temperature.
How to Use Your Gingerbread Muffin Mix
To Make 10–12 Muffins​
Preheat the oven to 180°C (160°C fan) and line a muffin tin with cases.
Tip the mix into a large bowl and give it a little stir.
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In a jug, whisk together: -
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1 large egg
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150ml milk (dairy or a plant-based alternative)
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80ml melted butter or neutral oil
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2 tbsp treacle or golden syrup (optional for extra warmth and depth)
Pour the wet ingredients into the dry mix and fold gently until just combined.
Spoon into cases, filling ¾ full.
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Bake for 18–22 minutes until risen, softly domed and fragrant.
Cool on a rack — or enjoy warm while they’re still squidgy and spiced.
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Tip: For an extra treat, top with a little cream cheese frosting or a dusting of icing sugar once cooled.
Spiced Gingerbread Muffin Mix
Cranberry & White Chocolate Muffin Mix
How to Use Your Muffin Mix
To Make 10–12 Muffins
Preheat the oven to 180°C (160°C fan) and line a muffin tin with cases.
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Pour the mix into a large bowl.
In a jug, whisk together:
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1 large egg
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150ml milk (or oat milk for dairy-light)
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80ml melted butter or neutral oil
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1 tsp vanilla extract (optional but lovely)
Stir the wet ingredients into the dry mix until just combined — don’t overmix.
Spoon the batter evenly into the cases.
Bake for 18–22 minutes, or until risen and lightly golden.
Cool on a rack and enjoy warm or at room temperature.
Tip: Add a little orange zest to the wet ingredients for a beautiful festive twist
Peanut & Oat Cookies for Dogs
To Make a Batch of Dog Cookies
Preheat the oven to 170°C (fan 150°C).
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Empty the mix into a bowl.
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Add:
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1 egg
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2–3 tbsp water
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1–2 tbsp peanut butter (optional, gives a richer aroma dogs adore — must be xylitol-free).
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Mix until a firm dough forms.
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Roll out to 5–7mm thick.
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Cut into shapes using your dog-bone cutter or simply slice into squares.
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Bake for 12–16 minutes until firm and lightly golden.
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Cool completely before feeding.
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Tip: For extra crunchy biscuits (longer shelf life), turn the oven off and let them dry inside as it cools.
How to Use Your Gingerbread Cookie Mix
To Make Gingerbread cookies (Makes 12–15)
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Preheat the oven to 180°C (160°C fan).
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Line two baking trays with parchment.
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Empty the mix into a large bowl.
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Add:
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100g melted butter
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1 medium egg
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2–3 tbsp golden syrup
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Stir until it comes together as a soft dough.
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Chill for 20–30 minutes (this makes the dough easier to roll).
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Lightly flour your surface and roll to 5mm thickness.
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Cut out gingerbread shapes using your cutter.
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Bake for 10–12 minutes, until lightly golden and smelling amazing.
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Allow to cool before decorating.
Tip: For a deeper flavour, leave the dough chilling overnight. It makes the spices bloom beautifully.
Gingerbread Cookie Mix
Oat, Cranberry & White Chocolate Cookie Mix
How to Use Your Cookie Mix
To Bake a Batch of 10–12 Cookies
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Preheat the oven to 180°C (160°C fan).
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Line a baking tray with parchment.
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Empty the mix into a large bowl and give it a gentle stir.
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Add:
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1 large egg
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100g melted butter (or softened butter works too)
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1 tsp vanilla extract (optional but lovely!)
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Mix until a soft dough forms.
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Scoop into balls (about 1 tbsp each) and place on the tray, leaving gaps.
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Bake for 10–12 minutes, until lightly golden at the edges.
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Allow to cool on the tray for a few minutes before transferring to a rack.
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Tip: For chunkier, bakery-style cookies, chill the dough for 20 minutes before baking.
How to Use Your Cookie Mix
Makes 12–15
Preheat the oven to 180°C (160°C fan).
You will need:
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110g softened butter
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1 medium egg
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1 tsp vanilla extract
In a large bowl, cream together the softened butter, egg and vanilla.​​​
Add the contents of the mix and stir until a soft dough forms.
Scoop into 12 balls and flatten slightly.
Bake for 10–12 minutes until lightly golden around the edges.
Cool on the tray for 5 minutes before transferring to a rack.
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Tip: Delicious warm or cooled — the orange and strawberry flavours deepen overnight.
Pecan, Orange & Strawberry Cookie Mix
