Muffins are such a popular item for children’s lunch boxes or birthday parties. They are also a wonderful treat for long lazy weekend breakfasts. What I have done in this recipe is given you a very basic recipe and a whole series of suggested flavours that you can add to the mixture. Basically you can have lots of fun playing around with different alternatives (and of course enjoying the fruits of your labour!)
1lb/450g plain flour
6oz/175g caster sugar
1 rounded teaspoon of baking powder
2 large eggs
Flavouring of choice
Preheat oven to 180C/350F/Gas Mark 4
Line a 12 cup muffin tray with muffin paper cases.
Mix flour, sugar and baking powder together.
Rub in the butter with the tips of your fingers.
Break in the eggs and milk and mix to a stiff batter.
Add in the flavouring of your choice at this stage and mix well.
Spoon into prepared muffins tins and bake for 20-25 minutes until golden brown and puffed up.
Dust with icing sugar and serve!
Mix 3 tablespoons of icing sugar with little boiled water until it reaches a running consistency and drizzle hap-hazzardly over the top of the muffins.
Suggested Flavour: Suggested Amount:
White Chocolate & Raspberry 3oz/75g white chocolate chips and 3oz/75g fresh/frozen raspberries
Nathan Diamond shares a delicious recipe for Oyster Leek and Potato Soup, one of the Oyster recipes to celebrate the CLIFF Oyster Festival, running throughout the month of September in Cliff at Lyons, Cliff Townhouse and Cliff House Hotel.