Showing posts with label Muffins. Show all posts
Showing posts with label Muffins. Show all posts

Saturday, 16 November 2013

Primula Breakfast Egg Muffins...


Start your lazy duvet day off right with a truly indulgent breakfast. This cheesy breakfast involves lashings of Primula Cheese with Chives, eggs, tomatoes and mushrooms all wrapped up in a hug of delicious bacon.

Cooking: 15-20 minutes

Makes: 4

Ingredients

  • ½ tube of Primula Cheese with Chives
  • 3 Eggs
  • 8 rashers of streaky bacon
  • Handful of cherry tomatoes
  • Handful of sliced mushrooms
  • 2 slices of granary toast


Method

  • Preheat the oven to 200oC.
  • Grease a muffin tray and line each cup with 2 rashers of bacon ensuring all sides are covered.
  • Crack the eggs into a mixing bowl and squeeze half the tube of Primula Cheese with Chives. 
  • Mix with a whisk.
  • Pour the mixture into the muffin cups so they are ¾ full. Place the tray in the oven for 15-20 minutes or until the eggs are firm and golden brown.
  • Whilst the egg muffins are cooking, fry up the mushrooms and tomatoes with a little oil.
  • Once cooked, place two muffins on a plate with a spoonful of mushrooms and tomatoes with a slice of toast. 
  • Serve and enjoy!


About this post -

Recipe and photo credit by Primula


Sunday, 10 November 2013

Parmigiano Reggiano and Spinach Muffins...


These wonderful savoury muffins make the perfect light lunch or appetiser to enjoy with friends this winter.

Combine sifted flour, salt and baking powder in a mixing bowl with sugar, Parmigiano Reggiano and spinach. Beat together egg, milk and vegetable oil and stir into the muffin mixture. Spoon the mixture into muffin cases, top with Parmigiano Reggiano and bake until golden.



Makes 8

Ingredients
  • 75g (3oz) Parmigiano Reggiano
  • 250g (9oz) plain flour
  • ½ tsp salt
  • 1 tbsp baking powder
  • 1 tsp caster sugar
  • 100g (4oz) spinach, cooked, cooled and chopped
  • 1 egg
  • 240ml (8fl oz) milk
  • 90ml (3fl oz) vegetable oil

Method

  • Grate the Parmigiano Reggiano finely, and set aside.
  • Preheat the oven to 190°C / fan oven 170°C / Gas Mark 5. 
  • Put eight paper muffin cases into a muffin pan, or line them with squares of greaseproof paper
  • Sift the flour, salt and baking powder into a large mixing bowl. 
  • Stir in the sugar, about two-thirds of the Parmigiano Reggiano and the spinach. 
  • In a large jug, beat together the egg, milk and vegetable oil.
  • Pour the liquid mixture into the dry ingredients. 
  • Using a metal spoon, stir until just combined. 
  • You must not beat this mixture or stir it too much. 
  • It should be quite lumpy, but there should be no traces of dry flour.
  • Spoon the mixture into the muffin cases and sprinkle the remaining Parmigiano Reggiano on top. 
  • Bake for 20-25 minutes until risen and golden. 
  • Serve whilst warm 

Recipe and photo credit by-

The Consorzio del Formaggio Parmigiano ReggianoPhotography: Steve Lee
Recipe and Food Styling: Sue Ashworth, Dialogue Agency

Tuesday, 19 March 2013

Lemon Curd And Cherry Mini Cheesecakes...



Makes about 14-16 cupcake size individual cheesecakes

You Will Need

  • 200g ginger biscuits
  • 60g melted butter
  • 500g cream cheese
  • 250g mascarpone
  • 100g caster sugar
  • 1 jar English Provender Lemon curd
  • 2 eggs
  • 20 cherries, pitted and simmered in a pan for 10 minutes with a splash of water (If not in season use 150g drained cherry compote -I use Bonne Maman, or tinned cherries)

How To Make

  • Preheat the oven to 180c. 
  • Crush the biscuits in a food processor and pour the melted butter over.
  • Mix well and spoon into the bottom of 14-16 cupcake cases set in a cupcake tin.
  • Using an electric mixer beat the cream cheese, mascarpone, lemon curd and sugar.
  • Add the eggs one at a time.
  • Beat until smooth and then pour over the biscuit base.
  • Bake for 5 minutes and then lower temperature to 150c and bake for another 15-20 minutes.
  • Turn off the oven but let them sit in the oven to cool for a bit.
  • It will still be slightly wobbly but it will firm up in the fridge.
  • When cool, place the tin in the refrigerator.
  • When ready to serve peel off the cupcake wrappers and dollop each cheesecake with some cherries.


About this post - Recipe and photo credit by English Provender Co.

Saturday, 9 February 2013

Valentine Love Heart cakes...



I use to love, love, love, love heart sweets when I was little. 

Could not eat them.

Fast enough.

Ripping the packaging off to see what the next one said.

 "keep cool"

 "in love" 

"cool dude"

 When I saw this tube of little packs in the pound shop, I could not wait to make something with them....

I did not expect them to go as fast as this though!!




Makes 12

Ingredients

  • 125g Self raising flour (sieved)
  • 125g Golden Caster sugar
  • 125g Margarine
  • 2 Eggs
  • 25g Coco powder
  • 1tsp vanilla essence
  • 4 tablespoons milk

Icing

  • 140g Icing sugar
  • 100g Margarine
  • 2 tablespoon summer fruit dilute pop

Topping

  • 10 love heart sweets for crushing
  • 12 for the tops of the cakes


Method

  • Preheat the oven to 180˚C/Gas Mark 4.
  • Place 12 muffin bun cases in a 12 holed muffin tray.
  • Place the margarine and golden caster sugar in a bowl and mix together with an electric whisk.
  • Beat in the eggs one at a time with a little of the flour.
  • Mix in the remaining flour and coco powder milk and vanilla essence.
  • Spoon the mixture evenly between the muffin cases.
  • Cook in the middle of a preheated oven for around 25 minutes.
  • Once cooked place on a wire rack and leave to cool completely.


Making the icing

  • Sieve the icing sugar into a bowl and add the butter and pop. Whisk all together.
  • Place into a icing bag and pipe onto the buns.
  • Put 10 sweets into a food bag and crush them  with a rolling pin.
  • Sprinkle onto the cakes
  • Place a love heart sweet into the middle of each


Thursday, 29 November 2012

Boozy Sultana Cupcake with Brandy Butter Frosting ...


Boozy Sultana Cupcake with Brandy Butter Frosting...

A very ‘adult’ cupcake with a festive flavour!

A tasty alternative to mince pies, sweet, indulgent and delicious!

The Brandy-soaked sultanas add great flavour and texture to a simple cupcake!

Creamy frosting, light sponge and a brandy kick give these lovely cupcakes a festive feel.

Preparation time: 30 minutes

Cooking Time: 15 minutes

Makes 15 cupcakes


Ingredients

  • 200g butter, softened
  • 175g Whitworths for Baking Light Soft Brown Sugar
  • 4 large free range eggs
  • 1 tsp vanilla extract
  • 200g self raising flour
  • 1 tsp baking powder
  • ½ tsp salt
  • 100g sultanas
  • 100ml brandy

Brandy Butterscotch Sauce (to drizzle)

  • 125g butter
  • 175g Whitworths for Baking Light Soft Brown Sugar
  • 150ml double cream

Brandy Butter Frosting

  • 150g butter, softened
  • 300g Whitworths for Baking Super Fine Icing Sugar
  • 1-2 tblsp brandy

Method

  • Preheat the oven to 180°C/350°F/Gas 4. 
  • Line a muffin tray with cupcake cases.
  • Pour the brandy over the sultanas and leave to soak, ideally for an hour or two.
  •  Cream the butter and Whitworths for Baking Light Soft Brown Sugar together in a bowl for 2-3 minutes until pale and fluffy.
  • Add the eggs one at a time, beating well between each one. 
  • Add the vanilla extract, drain the sultanas and add to the batter, reserving the brandy, beat to combine.
  • Fold in the flour using a large metal spoon, to create a batter with a soft dropping consistency.
  • Fill the cupcake cases 2/3rds full with the cake batter, bake for 10-12 minutes, or until golden-brown on top and a skewer inserted into the middle comes out clean. 
  • Transfer to a cooling rack and allow to cool completely.
  • In a large mixing bowl cream the butter and Whitworths for Baking Super Fine Icing Sugar together until smooth, add 1-2 tblsp brandy and mix well to combine.
  • Pipe the butter cream onto the cupcakes, heat the butterscotch sauce ingredients and the reserved brandy in a small saucepan over a gentle heat until the ingredients have dissolved. 
  • Allow to simmer for 3-4 minutes until the mixture is thick and syrupy. 
  • Allow to cool for 15-20 minutes and drizzle over the cupcakes to decorate.


Recipe and photo credit by- Whitworths for Baking


Monday, 22 October 2012

Thursday, 19 April 2012

French Goat's Cheese Mini-Log, Rosemary And Green Olive Muffins...


Today I'm sharing this recipe post by By Sophie Wright, chef and Easy Cheesey Chèvre Ambassador


These muffins make a great Saturday afternoon tea time treat, fantastic lunch box filler or picnic hamper favourite. They really are seriously easy to make.

Makes 12 muffins Prep time 20 minutes

Cooking time 20 minutes Oven temp 200oc

Approximate cost per muffin: 21 pence

Ingredients

  • 75g mild ripe French goat’s cheese mini-log (rind removed)
  • 275g plain flour
  • 1 tbsp baking powder
  • 2 large eggs
  • 250mls milk
  • 1 tsp salt
  • 50g chopped pitted green olives
  • 2 tsp chopped rosemary, plus a little extra for garnish


Method

  • Pre-heat the oven to gas mark 6, 400°F (200°C) while you make the basic muffin mixture.
  • Sift the flour, baking powder and salt into a large bowl.
  • Beat one egg and whisk it together with the milk.
  • Fold the mix into the flour. 
  • Add the crumbled French goat’s cheese mini-log, chopped olives and chopped rosemary.
  • Arrange you muffin cases in a tray and spoon in the mixture to the top of each case.
  • Beat the other egg and gently brush the top of each muffin.
  • Garnish with a small sprig of rosemaryBake for about 20 minutes, or until well risen and golden.
  • Remove the muffins from the tins and leave to rest for a few minutes before eating!


Recipe and photo credit by-  French goats cheese

Thursday, 12 April 2012

Healthy Food Guide blueberry muffins....



prep 10 min cook 25 min

makes 12

Ingredients

2 medium eggs

250ml jar apple sauce

5tbsp light olive oil

250ml skimmed milk

1tsp vanilla extract or paste

200g plain wholemeal flour

100g plain flour

3½tsp baking powder

50g caster sugar

200g blueberries, thawed if frozen

1tsp icing sugar, sifted, to decorate

Method

1 Preheat the oven to 190°C/170°C/gas 5 and line a 12-hole muffin tin with paper muffin cases.

2 In a bowl, lightly beat the eggs, apple sauce, olive oil, skimmed milk and vanilla extract or paste.

3 Sift the flours, baking powder and sugar into a large bowl and pour in the egg mixture. Add two-thirds of the blueberries and mix until just combined.

4 Spoon the mixture into the muffin cases and scatter with the remaining blueberries. Bake for 20–25 min, or until an inserted skewer comes out clean.

5 Leave to cool, then sprinkle with the icing sugar.


Tuesday, 28 February 2012

Lisa Faulkner's Bran And Blueberry Muffins...




Makes 18

Preparation time: 15 minutes

Cooking time: 20 minutes

Ingredients

  • 250 g (9 oz) wholewheat flour
  • 200 g (7 oz) natural oat or wheatbran
  • 4 teaspoons baking powder
  • 2 teaspoons bicarbonate of soda
  • Pinch salt
  • 450 ml (3/4 pint) natural yogurt or buttermilk
  • 180 ml (6 fl oz) vegetable oil
  • 2 teaspoons vanilla extract
  • 2 eggs
  • 100 g (4 oz) light muscovado sugar
  • 350 g (12 oz) blueberries


Method

  • Line 18 sections of two muffin tins with paper cases or grease lightly with a little oil. 
  • Mix the flour, bran, baking powder, bicarbonate of soda and a little salt together in a mixing bowl.
  • Add the yogurt or buttermilk, oil and vanilla to a second, smaller bowl then add the eggs and sugar and fork together until smooth. 
  • Add to the bowl of dry ingredients and fork together until just mixed.
  • Add the blueberries and mix briefly, being careful not to overmix. 
  • Divide the mixture between the sections of the muffin tin.
  • Bake at 200oC (400F) Gas mark 6 for about 20 minutes until tops are firm when pressed. 
  • Lift out of the tin, transfer to a wire rack and serve while warm, or leave to cool completely





Recipe and photo credits-  Seasonal Berries


LinkWithin

Related Posts Plugin for WordPress, Blogger...

Shoe love

40+ style

Run Mum Run