English muffins

english muffins

Until recently, english muffins were treats you got from woolworths so I decided to give an old fashioned recipe a try and OH what a treat. It takes a while but your family will love you forever and you will be able to get away with murder.


Foolproof crumpets

crumpet recipe

Crumpets are a great weekend breakfast or any time for that matter and this is a really foolproof recipe. Just make sure your baking powder hasn’t expired.


Breakfast scones

scone recipe

Breakfast time, teatime, anytime really. i don’t know about you but for us there is something about scones that gets the mouth watering. These are easy and quick so wipe your mouth and get started.

What you need

250g self-raising flour
1 teaspoon baking powder
30g butter, cubed and chilled
pinch of salt
250 ml milk, plus extra to glaze

The process

Preheat oven to ot 220 degrees Celsius and lightly grease a baking tray.

Sift the flour, baking powder and a pinch of salt into a bowl. Rub in the butter using your fingertips, then make a well.

Add almost all the milk and mix with a flat bladed knife, using a cutting action, until the dough comes togther in clumps. use the remaining milk if necessary.

With floured hands, gather the dough together, lift out onto a lightly floured surface and pat out into a small ball. Do not knead or the scones will be tough.

Pat the dough out to 2cm thick. Using a floured 5cm cutter, cut into rounds. Gather the trimmings, pat out as before and cut more rounds.

Place rounds close together on the tray and brush with milk. Bake for 15 minutes, or until risen and golden brown on top. Serve with butter and jam.

Apple Cinnamon muffins

Apple Cinnamon muffins

muffin recipe

Apple Cinnamon muffins

These muffins will be a delicious treat for any time of the day and make the perfect “on the run” breakfast. You can quite happily add a handful of nuts to this muffin recipe instead of just sprinkling them over the top to add a little something extra. Muffins keep well in an airtight container and it’s best to make any muffin recipe with paper inserts, they’re just easier to store that way.

What you need

310g self-raising flour
180g caster sugar
350ml milk
125g soft brown sugar
2 teaspoons ground cinnamon
400g can pie apple
2 eggs
150g unsalted butter, melted and cooled
60g walnuts, finely chopped
1 teaspoon vanilla essence

The Process

Preheat oven to moderately hot 200 degrees celsius. Lightly grease 12 regular muffin holes.

Place the pie apples in a bowl and lightly break up with a knife.

Sift the flour and cinnamon into a bolw and add the sugar. Make a well in the cetre.

Whisk together the milk, eggs and vanilla in a jug and pour into the well. Add melted butter.

Fold the mixture gently until just combined. Add the pie apples and gently stir through. Do not
over mix – the batter should be lumpy.

Fill each muffin hole/paper cup with the mixture and sprinkle with walnuts. Bake for 20 – 25 minutes.

Allow to cool for a couple of minutes, then gently loosen each muffin and transfer to a wire rack.

Close all the windows while you are baking these or you will have the neighbourhood kids knocking on the doors! You might want to try the cheese muffins as well, they are really great.