Every now and again you might find a recipe added here. If you have a query just shout!
Cooking is like life ~ put in the effort, use quality ingredients and reap the rewards.
I’m not a philosopher, far from it. I love to cook and there are similarities between living and cooking. My philosophy, if you can call it that, regarding cooking is a bit of this, a pinch of that and loads of whatever is to hand. My methods may seem a bit slapdash, but that’s my style. If you want clarification over my recipes, then please let me know and I’ll happily give more methodical instructions.
I live in a chaotic rush, work in chaos and as spontaneous as they come (well would like to be). So please, enjoy my food made by your hands in your home for your family and friends.
A Tale of Two Muffins
With hundreds of muffin recipes and after much trial and error I have two recipes that I use. The one here really is generic, the base for any flavouring, leftovers (or weird experiments), which I call the ‘All But Muffin’ cos it uses everything all but the kitchen sink. There should be pictures but I can’t find them. But I know they will turn up sooner or later.
The All But Muffin
10oz plain or wholemeal flour
1tsp baking powder
1tsp bicarbonate of soda (bicarb)
½ tsp salt
3 large bananas
4oz granulated or Demerara sugar
See recipe for fruity, nutty additions*
2-3oz soured milk (milk with a splash of lemon)
3oz sunflower oil or melted butter
Sunflower and pumpkin seeds, optional
Line a muffin tin with muffin cases.
Put all the dry ingredients into a large bowl *I add a mix of dried cranberries, dried blueberries, sultanas or raisins, apricots, grated carrot, grated apple, dried pineapple, glacé or dried sour cherries, prunes, soft dried figs and anything else at hand. It really is a case of mix and match of whatever you like).
Mash the banana with egg, milk and oil or butter.
Add wet ingredients to dry, stir lightly and quickly to a soft batter but don’t over mix.
Spoon into muffin tin.
Sprinkle with sunflower and pumpkin seeds for extra crunch.
Bake in a hot oven at 190oC/Gas5/Fan oven 170oC for about 18-20 minutes.
Remove from oven, leave in tin to cool slightly, then finish cooling of wire racks.
The second muffin recipe? Same as above but replace fruity, nutty ingredients with 2oz choc chips and/or walnuts.
(c) Lea Harris, 2011