There are so many healthy things in these little muffins that surely they must be good for you – pecan nuts, carrots, mixed seeds. porage oats, dried apricots – especially if you forget the calories and don’t eat too many.
The recipe sounds complicated but once you’ve assembled the ingredients it’s a doddle and they always work out well
I love having friends to tea or coffee, not least because it gives me an excuse to bake a cake or some muffins, trying out a new recipe or modifying an old one.
This recipe seems a bit strange because you add water not milk or plain yogurt.
The photo also shows my must-have kitchen tool – Lakeland’s cake tester. The little tool has a 1cm black area at the point that goes bright red when you plunge it into your cake or muffin. I find muffins particularly difficult to judge and without my cake-tester I would have taken them out too soon. In coffee shops muffins often seem to have uncooked centres. Those bakers need to use a cake tester!!
I don’t always have breakfast – often just a cafetière of coffee – but when I decided to have some porage last Tuesday I noticed a recipe for Fruit and Oat Scones on the back of the Scott’s Porage Oats packet.
They are delicious. I found the baking temperature 220°C a bit to hot – the scones browned before they were fully cooked – so I modified it to 200°C. Also I prefer my scones round – not wedge shaped as their recipe suggests. I know using fluted cutters is supposed to stop your scones rising as well as when you use smooth cutters but I like the fluted shape and I like my scones glazed. Recipe Continue reading Delicious Fruit and Oat Scones→
Time to start replenishing our stock of home-made bread. I mix the dough in my Panasonic SD-ZB2502 bread maker but prove and bake my bread in a loaf tin. I find that loaves baked in bread makers are too tall. I prefer a more manageable slice and I think this method makes a lighter loaf, though it’s more work and not as automatic.
We eat half whilst it’s fresh and freeze the other half – not as good as absolutely fresh from the oven but lots better than store-bought
Our younger son, Bernard, brought me some blackberries from his garden so I couldn’t resist making my favourite muffin recipe. The advantage of this recipe is that the muffins come out easily. My apple and almond muffins are delicious but they stick in my fluted silicone muffin trays and I have to use plain muffin cases for them.