Welcome to 2011! It seems as though the Christmas holidays went on forever...and while I really enjoyed the break (despite the snow scuppering our festive trip to Martha's Vineyard & Boston....gggrrrr!) it's very good to get back to normal!
My New Year Resolution for this blog, is to (try) and post everything I bake for our local coffeeshop. I deliver to them 6 days a week, something different each day except Sunday - so it's quite interesting. They are a wonderful customer, not least because they give me no order! I have supplied them for so long (over 6 years) that I know them and their regular customers really well and know what they like. So I get to try out lots of new recipes on some willing but critical guinea pigs! This has been invaluable while writing my cookbook, because it means that I can test many different recipes and get honest feedback - as opposed to that from family & friends who are naturally biased. These are members of the paying public, and they make it very clear if they don't like something ,or if they feel it could be improved - or if they love it! Wonderful feedback.
I've just returned from today's delivery (the first time they've been open since 24th December as they close over the holiday) So, being served at The Coffee Tree today:
Makes 9 large muffins
Preheat oven to 200c & line 9 holes of a deep muffin pan with paper liners
300g self raising flour
150g caster sugar + 2 tbsp
200ml whole milk (preferably organic - I use Rachel's (naturally....!)
100ml sunflower oil (or you could use melted butter)
2 medium free-range eggs
150g fresh blueberries
zest & juice of 1 lime
Sift flour and sugar into a roomy bowl...add blueberries (I reserve 9 for decoration) and lime zest and mix with a fork to combine. Measure milk & oil into a mixing jug, break in the eggs and mix vigorously with a fork until the eggs are well beaten into the liquids. Pour the wet ingredients over the dry and use the fork to combine them roughly...do not overmix or the muffins will be tough. The mixture should be lumpy & a few pockets of flour are fine.Spoon into the prepared pan and top each with a reserved blueberry if you like (I just like the way they 'pop' and the purple juice runs down the sides...but that's just me!)
Bake for 20 minutes (I rotate the pan after 10 minutes for even baking) They will be risen and brown on top when ready. Leave for a few minutes before removing from the tin and placing on a wire cooling rack - I put a sheet of foil underneath to catch the syrup drips from the finishing touches! In a small cup, combine a tbsp caster sugar with the lime juice and microwave on 'full' for 30 secs to dissolve. Brush each hot muffin with the syrup, which will be quickly absorbed. Sprinkle each with a little of the remaining tbsp sugar and eat while still a little warm if possible. Delicious!
Enjoy - as I hope the coffee shop customers are. Have a great day xo
Pasta with Baby Kale, Toasted Pumpkin Seeds, and Pesto - Last week, on Instagram, I posted an *on-the-fly*, super-quick pasta dish I made for lunch. It was cute, little, elbow pasta tossed with the last of a j...
8 hours ago