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Posts Tagged ‘Muffins’

Last weekend Izzy and I were doing what girls do best – messing about and taking ages to get ready! In the meantime we could hear James crashing about in the kitchen and not long after the smell of fresh baking started wafting up the stairs – that got us to hurry up!

Despite the 200+ cookbooks dotted around the house James turned to the web and came up with a winning recipe for banana muffins. We were very spoilt girls indeed – the resulting muffin was outstanding!!

Banana Crumb Muffins

Ingredients:-

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3 bananas, mashed
  • 3/4 cup white sugar
  • 1 egg, lightly beaten
  • 1/3 cup butter, melted
  • 1/3 cup packed brown sugar
  • 2 tablespoons all-purpose flour
  • 1/8 teaspoon ground cinnamon
  • 1 tablespoon butter
  1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers.
  2. In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.
  3. In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
  4. Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

Spoilt Girls & Scrummy Muffins

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Saturday Mornings

It has fast become a Saturday tradition that while Mummy enjoys a lie in Daddy & Izzy head off to swimming lessons (Izzy’s not Daddy’s!) at the local leisure centre. Mummy then has a leisurely start to the day and unless plans dictate otherwise I can still be found in my dressing gown in the later part of the morning….however crucial to this process is the muffin baking which Izzy has now come to expect on her return from swimming – either baked, in the oven or ready to make together. It’s a nice tradition and I get to try out different muffin recipes each week. Its a win-win situation!

Last week was Apricot & Oatbran muffins courtesy of Tana Ramsay. Now I will provide the recipe but I don’t think it really works (sorry Tana!) but 250g butter in a muffin recipe? I should have listened to my instinct but I didn’t and I ended up with butter dripping through the muffin cases pooling in the muffin tin and under the cooling rack. I will try them again but will reduce butter to 150g and see what happens then.

Apricot & Oatbran Muffins (courtesy of Tana Ramsay – Family Kitchen)

Ingredients:-

100g dried apricots

1 unwaxed lemon, zested and juiced

100g plain flour

75g oatbran

1 tsp baking powder

250g (?!?!) butter / margarine

4 large free range eggs, beaten

1/2 tsp cinnamon (optional)

Preheat the oven to 180C.

Start by blitzing the apricots in the food processor with the lemon juice & zest. If you don’t have a food processor, simply cut the apricots as finely as you can and mix together with the lemon.

In another bowl mix together the flour, oatbran & baking powder.

Ideally with an electric mixer or, if not, an electric hand whisk, beat the butter & sugar together until white and fluffy. With the motor running, gradually add the beaten eggs.

Turn off the mixer and add half the flour, oatbran and baking powder mixture. Turn on the mixture to its lowest setting until the flour mixture is just mixed in. Scrape down the sides of the mixing bowl and add the remaining flour mixture and cinnamon. Mix gently until it is all incorporated.

Switch the mixer off again and add the mushed-up apricots and lemons.

Put the muffin cases into the tin, then spoon the mixture into 12 muffin cases. Bake for 20 minutes.

This week I turned to a perfect little book full of lovely Muffin goodness – ‘Muffin Magic’  and skimmed the pages for a recipe that matched up with the ingredients already in the cupboard – Pecans? – tick, Maple syrup? – tick, all the usual baking ingredients? – tick………………

Spiced Maple & Pecan Munchies (courtesy of Susannah Blake – Muffin Magic)

Ingredients:-

300g self raising flour

1 tsp baking powder

125g caster sugar

1/2 tsp mixed spice

75g pecan nuts, roughly chopped, plus extra for sprinkling

2 eggs, beaten

75ml milk

100ml yoghurt

4 Tbsp maple syrup

85g butter, melted

Preheat the oven to 190C. Grease or line a 12 hole muffin pan.

Combine the flour, baking powder, sugar & mixed spic and sift into a large bowl, then add the nuts.

In a separate bowl or jug, combine the eggs, milk, yoghurt and syrup, then stir in the butter. Pour into the dry ingredients and stir together until just mixed. Spoon big dollops of the mixture into the prepared muffin pan and sprinkle over a few more chopped pecan nuts.

Bake for about 20 minutes until risen and golden. Leave to cool in the pan for a few minutes, the transfer to a wire rack. While still warm, brush with more maple syrup.

Minnie Mouse in the House!

These turned out much better than last weekend’s effort although I did not bother with any topping. I also tried out my silicone muffin cases – hhmmm…I may be converted!!

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Sticking with what could become a tradition – Muffins on a Sunday! Following last weeks muffins I received a comment about the Lemon Curd Muffins from the new River Cottage book – ‘Everyday’. Well that was all the encouragement I needed to get on Amazon (any excuse!!) and order it….well that and 50% off! Bargain!

These muffins are quick, easy and indulgent. I love lemon curd so I was sold from first bite!

Lemon Curd Marble Muffins (courtesy of Hugh Fearnley-Whittingstall – River Cottage Everyday)

Ingredients:-

225g plain flour

2 tsp baking powder

a good pinch of sea salt

100g caster sugar

1 medium egg

125g plain yoghurt

125ml whole milk

75g unsalted butter, melted and slightly cooled

150g lemon curd

Put 12 large cases into a muffin tray.

Put the flour, baking powder, salt & caster sugar in a large bowl and whisk lightly to aerate and combine.

Mix the egg, yoghurt, milk and melted butter together in a jug. Pour them into the dry ingredients and mix lightly, stopping as soon as everything is combined – it’s essential not to over-mix or you’ll get dense cakey muffins.

Add the lemon curd in 6 or 7 dollops and quickly ‘marble’ it lightly through the mixture (a couple of light stirs is really all that’s needed). If your lemon curd is a bit stiff, just add it in little blobs.

Spoon the mixture into the paper cases, to three quarters fill them. Bake them in an oven preheated to 180C for about 30 minutes until golden brown. Transfer to a wire rack to cool. Eat on the day you bake them, ideally while still warm.

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I Love Sunday

What is there not to love about Sunday, especially when nothing is planned and you have the whole day stretched out before you. It’s even better when Izzy sleeps a little longer than her usual 6am  – last week it was 8.30 – awesome!

James & Izzy headed out for a swim and Mummy got a lie in – bliss! A lovely peaceful morning. I started off flicking through my new Jamie Magazine which only arrived yesterday. I really enjoyed Jamie’s America and this edition of the mag follows on from that. There is a really interesting article that goes behind the scenes of the Wild West episode – I didn’t realise quite what goes into making a series like this!

So I made it to page 38 (of 138) and then found the Banana & Coconut Breakfast Muffins – straight down to the kitchen to get these in the oven ready for James and Izzy’s return!  Super easy and really really good – perfect Sunday morning muffins!!! Another triumph for Jamie!!

Banana & Coconut Breakfast Muffins (courtesy of Jamie Oliver – Jamie Magazine, Issue 6)

Ingredients:-

100g melted butter

250g self raising flour

1 level tsp baking powder

1 tsp cinnamon

100g honey

1 tsp vanilla extract

2 large ripe bananas, chopped

2 large eggs

150g plain yoghurt

4 heaped Tbsp desiccated coconut

Vegetable oil for greasing

Preheat the oven to 190C. Bung the ingredients into a food processor with a pinch of salt and pulse for the minimum amount of time it takes to get a paste. Don’t over mix it or the muffins won’t be light.

If using paper cases, put those into your muffin tin, if not grease the tin with a little oil and spoon in the mixture. If you want, you can top them with a slice of banana, a raspberry or a sprinkle of desiccated coconut.

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Bake for 20-25 minutes, or until lovely and golden. Check that the muffins come away from the side of the tin when touched, Let them cool for 10 minutes before scoffing.

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These are definitely going to be a more regular feature in our household. Izzy also took a couple over to our lovely neighbour, Sam.

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The rest of the day was about left overs and using up what was in the house already. Izzy enjoyed the last of the Celeriac Soup and finished the lot without too much coaxing and then headed off for an afternoon nap (2 days in a row and no grumbles going down – yay!). There was a little bit of bribery of watching Annie and Daddy making popcorn when she woke up – it worked.

Looking in the vege bin we had a build up of odds and ends again and that calls for another batch of Pasta e fagoli. This time made with celeriac, pumpkin (surprise, surprise!), a baby turnip, a few new potatoes, mushrooms, celery, corn and asparagus. Yum yum!!

We still had an abundance of apples left from last week (despite my best intentions of making apple butter) and so James whipped up an apple crumble (no – we do not make desserts every day, or even every week!) and juiced the remaining apples. The crumble was delicious – great way to finish the weekend!

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It’s been a difficult couple of weeks for our family and I am finding being in the kitchen so therapeutic and as strange as it may sound, a real place of healing for me. Can’t be a bad thing huh? So this may explain the blogging splurge!!

You have to love Saturday mornings – what’s not to love! This morning was a ‘Mummy & Me’ morning as Daddy had a 6am tee off and so we got up and decided to make muffins and then take them to the park to eat after having a scoot!

Izzy's job!

Izzy's job!

Triple (or Double, in this case!) Berry Muffins (courtesy of Bill Granger – Simply Bill)

Ingredients:-

120g unsalted butter, at room temperature

225g caster sugar

2 eggs

1 1/2 teaspoons  natural vanilla extract

170 ml sour cream

210g self raising flour

1 1/4 teaspoons baking powder

sea salt

150g mixed berried (I only used blueberries & raspberries)

Preheat the oven to 180C. Line twelve 125ml muffin holes with paper muffin cases.

Cream together the butter & sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition, then add the vanilla and sour cream and mix well. Sift in the flour, baking powder and a pinch of salt and mix until almost combined. Add the berries and gently fold through the mixture. Spoon into the muffin cases and bake for 25 minutes until golden.

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These are delicious muffins – over the course of the day Izzy has eaten way too many!! We caught her up at the table half way through another one having helped herself. Cheeky girl!

In the Park

In the Park

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