Raspberry doughnut muffins

Makes 6 large muffins or 12 small 

Ingredients: 

125ml buttermilk 

75ml sunflower oil 

1 egg 

1/2 tsp vanilla extract

200g plain flour 

1 tsp baking powder 

100g sugar 

6 tsp raspberry jam 

100g melted butter 

100g granulated sugar on a flat plate. 

Method: 

Pre-heat oven 190oc 

Prepare 6  large or 12 small muffin cases in  tin. 

Beat milk, egg, oil and vanilla 

Pour  the wet mix in to flour, baking powder and sugar 

Mix well but don't over beat otherwise you will have tough muffins 

Pour 2/3 of the mix in to each lined muffin tin. 

Add a tsp of raspberry jam in to each muffin then top with remaining muffin batter. 

Bake for 25 minutes at 190 degrees 

 Remove from muffin tin and cool for 10 minutes. 

Dip top of the muffins into melted butter 

Then dip in to the sugar. 

Eat warm enjoy X

Chocolate Orange Tart

I love making this tart.
its very popular and quite easy to make. That's if you don't find pastry a chore.

You will need a 23 cm or 9,1/2 inch flitted tart tin and some rice or baking beans to blind bake later.




Ingredients

Sweet Pastry:

175g or 6oz plain flour
85g or 3oz real butter
1tbsn caster sugar (you may use icing sugar but its makes the pastry a little harder to work with ).
2 egg yolks
1 Tsp vanilla extract

Method:
In a large bowl
Rub the flour and butter together
Until it represents fine bread crumbs
Add sugar
Finally mix in the egg yolks and vanilla with a dinner knife until a ball forms.
If the pastry looks too wet add a little flour if it is too dry add a splash of water.
Wrap in cling film and chill for 20 minutes
Then grease your baking tin
Roll out the pastry as thin as possible
Roll the pastry back on the roller and lay flat over the tin and gently press in to the edges.
Cut off the excess
If it breaks fill in the gaps with left over scraps
Don't worry no one will see the mistakes when it's finished !
Line with baking parchment
Add the baking beans or rice
Blind Bake in 160oc oven for 15-20 minutes

Remove beans and cool

Ingredients for filling:

500ml cream
500g dark chocolate chopped
Zest of 2 oranges

Method:

This method and quantity is know as a ganache
Very versatile recipe to know can be used as a cake filling , homemade truffles , when made cooled and set. If melted down again it can be poured over cakes to give a beautiful gloss for a professional finish.


Boil cream
Have chocolate and orange zest in a bowl
Pour on top of the chocolate and orange zest.
Don't stir it for a few seconds as the ganache may become grainy otherwise.
Whisk until combined
Pour the silky chocolate ganache in to the tart shell and chill for 2-3 hours.
Serve with ice cream
Enjoy !


Variations:

Add some chopped chilli for a exotic bite
Fresh/ frozen raspberries
Praline
Hazelnuts

Experiment with what ever you fancy

Know Your Flours

If your taking up baking as a new hobby for the new year this little guide to flour may help you along the way.

Plain Flour: Multi purpose mostly used for pastries, scones and cupcakes

Cream Flour: Also Multi purpose but contains a a low level of raising agents which I don't think many people know and use it in baking products that don't require any raising agents such as pastry and when baking blind a pastry tart it'll puff up too much and probably break.The manufacturers made this flour for the home cook to lend a hand in consistency, personally I don't like cream flour and never use it.

Strong Flour: Strong flour is made with harder wheat's to add strength to a bake,
perfect for use in Breads, Choux Pastry, Pizza Dough, Pasta, flat breads and Scones if you want them extra tall and uniform.

Whole Wheat: Whole Wheat flour is the whole wheat ground either fine or course or extra course its a natural flour and contains a lot of fibre.
Uses are, Irish Brown Soda bread, Digestive biscuits, Cheese crackers Whole wheat pasta and Whole wheat pastry.

Lemon Drizzle Cake with Lemon Curd Icing

Some People dismiss Madeira cake as being quit plain and boring and they are probably right when it comes to shop bought Madeira. You can't deny that a freshly home baked Madeira cake is buttery, light and comforting.

So getting a plain one right is worth it as the possibilities for derivatives are endless and here's mine.

The recipe makes a 2lb loaf tin and 12 cupcakes half the recipe if you want to make less.

Pre-heat oven 160 oc

Here's a few tips when cooking a Madeira style cake: 

Make sure your butter and eggs are all at room temperature so it will all combine easily.

Add your eggs one by one if it looks like its going to split add a little of the weighed flour after each egg and this should fix the problem.

Always stir the end of your mixing bowl by hand as some of the cake batter may not be fully mixed at the bottom.

Line and grease the cake tin well and remember if it doesn't work out this time just start over its all the fun of learning.

Try not to open the oven door until the cake has a brownish skin on top as the cake might flop before this if the oven cools rapidly by opening the door.

With the cake batter that is left over, spoon in to a lined cupcake tin and freeze they will cook perfect from frozen.

Ingredients:

500 g soft butter 

500 g caster sugar 

8 eggs 

500 g plain flour 

2 tps baking powder 

Zest of  4 lemons (Keep juice for later )

Method:

Cream butter and caster sugar together in a mixing bowl, hand blender or with a wooden spoon by hand

When light and fluffy start adding the eggs one by one 

When eggs are all incorporated 

Sieve in the flour and baking powder stir well 

Finally add the the lemon zest 

Spoon in to a lined and greased tin 3/4 way up to give it room to rise and bake at 160 oc for about 40 minutes or until golden brown and a skewer comes out clean.

Leave in the tin for a few minutes then turn out on to a wire rack until ready to slice and ice.

Lemon Curd 

So I suggest you make this while the cake is in the oven or even the day before and it needs to be cool before making the icing.

This recipe is for more than what you need for cake but if your going to spend the time making it you might as well make a jar. I love it on freshly baked scones with whipped cream.

Ingredients:

150 g butter  

6 eggs 

150 g sugar 

250 ml lemon juice use the juice left over from the cake but you may need to add more according to the size lemons and how juicy they are.

Method:

Melt butter in a sauce pan then add all the other ingredients.

Stir until it thickens on a low heat, don't be tempted to turn the heat up high to speed up the process or you might end up with lemon scrambled eggs. 

Cool before jarring will keep for a week in the fridge so if you don't have a jar just use a plastic sealed box. 

Lemon Curd Icing

Ingredients:

1 Tub of Philly Cream Cheese 

4 tablespoons lemon curd 

Method: 

Beat the 2 ingredients together until light and creamy.

Icing for the top of the cake 

200 g Icing sugar 

splash of water just to make a paste 

Zest of 1 lemon 

To assemble the Cake

Cut the cake with a sharp serrated knife across the width by placing one hand on top of the cake and the other hand moving the knife so you get nice even cuts.

When you have your 3 slices of cake.

Use the bottom one first add some of the curd icing spread across evenly with a palette knife then add the next layer and repeat.

when the lip is on top pour the white icing over the top and decorate with grated lemon zest.

Hope you enjoy making and eating the cake I did ! 

Don x

Spiced Apple and Mince Meat Puff Pie

Comforting, delicious and perfect for using up any left over mince meat.
I never use shop bought pastry unless its puff pastry. Lets face who has time to make that from scratch.
Obviously if you do by all means use it.

Ingredients:

4-5 bramley apples peeled and chopped
200-300g mince meat.
1tsp mixed spice
4 tablespoon caster sugar
1 packet of puff pastry fresh or frozen
1 beaten egg for glazing.
Apricot glaze to finish the pie when cooked.

Pre-heat oven to 170oc

Method:

Mix the apples, mince meat , spice and sugar in a bowl
On a flat surface roll out the pastry then cut in half down the middle.
Place one half on a flat baking tray and spoon the apple mix in to the middle and spread out.
Leave a border around the edge for the lid to go on.
Egg wash the border.
Place the other sheet of pastry in top
Crimp the edges together with your fingers or just use a fork.
Score the lid with the back of a knife to decorate.
Egg wash lid.
Cook in a medium hot oven until golden brown.
Serve with warm custard or semi whipped cream.
This tart will keep for 2-3 days perfectly

Halloween Brack

A Halloween Brack is essentially a tea brack with other mixed fruit and a wrapped up copper ring baked in the cake.
This is just a Irish tradition and its not imperative to the recipe just a bit of fun.

Making this Brack brought back memories of my mum telling me stories of halloween when she was a little girl growing up in the North Side Cork City. When my great grandmother would make Brack there wouldnt always be a ring inside like nowadays but sometimes there would be a rag which meant you were destined for poverty!
Or a stick which meant you would have a hard life or your husband would beat you. If you were lucky enough to get a dried bean this meant prosperity. The ring of course meant marriage.
I find this very funny as mum said it was all in fun of Halloween and never taken seriously but if your friends and siblings saw you find a rag or stick you would be teased for the whole day.
I don't know was that tradition just a North side thing or general Cork as my great granny was from Bantry in West Cork but either way I just love the story as I think it really represents the humour people had back then even when people probably didn't have much.

Had to use Barry's tea however if your not a Barry's tea lover ill begrudgingly let you use any tea you wish.
Serve with lashings of real butter
This brack makes one 2lb loaf

Preparation time: 1 day for soaking fruit.
10 minutes for weighing up and mixing
Cooking time: 1 hour plus cooling.
Freezes very well.

Pre -heat oven 170oc

Ingredients:

3 tea bags soaked in 300ml of boiling water.
375g mixed fruit
225g selfraising flour
125g caster sugar
1tsp mixed spice
50g soft butter
1 large egg
One copper ring wrapped in baking parchment (optional all good baking shops supply them).
Apricot glaze to finished (optional)

Method:
Soak fruit in tea over night or as long as you can.
Mix flour,sugar,mixed spice together
Rub in the soft butter until the mix resembles bread crumbs
Add egg mix
Add the tea and fruit mix (discard tea bags)
Stir until well combined
Pop the wrapped up ring somewhere in cake.
Spoon in greased and line loaf tin.
Cook for one hour.
Cool on a wire rack.
It doesn't rise that much as the fruit weighs it down. So don't worry if it doesn't double in size.

Happy Halloween !!!

Ginger Syrup Cake

If you have never baked a cake before this is a perfect recipe for you. It goes so well with a nice cup of tea. This is so easy to whip up. I think most people that cook regularly will have the few ingredient in their store cupboard.
As with most my cake recipes it can be made by hand so no need to be put off if you don't have a cake mixer.

Makes a square tin 28cm x 18cm

Line with greaseproof paper.

Cooking time 30-40 mins

Ingredients:
200g self raising flour
200g brown sugar
1tsp ground ginger
1tsp bicarbonate of soda
50g soften butter
1 egg beaten
2 tbsn golden syrup or honey
240ml hot water

Method:
Mix flour, brown sugar, ginger and bicarb together.
Rub in the butter until the mix resembles breadcrumbs.
Add the egg, golden syrup and water mix well.

Pour the batter in to your prepared tin

Cool at 180oc for 30-40 minutes until golden brown.
Check with a skewer if your unsure

Glaze with cooked and cooled apricot jam (optional).

Top tip. When using golden syrup, honey or treacle that's in a plastic bottle it can be hard to get out evenly for measuring.
Heat gently either in a jug of boiling water or microwave it for 20-30 seconds.

Beetroot and Hazelnut Cake

This combination sounds unusual for a cake but I took the idea from the carrot and walnut cake, and used these ingredients instead.
Also use gloves when peeling the beetroot as it will stain your hands
Beetroot is very high in fibre which makes this cake relativity healthy.
I've put a cream cheese icing on to the recipe as well if you would like to use it to top the cake.
I just glazed mine with apricot jam.
This cake is lovely and most and keep well for a few days.

Equipment. 2 pound loaf tin or a round 9 inch loose bottom tin.
Baking parchment to line the tin.

Pre-heat oven to 180oc

Preparation time 15 minutes
Cooking time 30 minutes
Cooling time 30-40 minutes

Ingredients:

150ml sunflower oil
50ml Hazelnut oil (if you can't find the hazelnut oil use 200 ml of sunflower oil)
250g caster sugar
3 large eggs
200g plain flour
1tsp baking powder
2 tsp mixed spice
3tsp milk
150 g fresh peeled and grated beetroot (net weight )
200g chopped hazelnuts

Glaze: optional if not using cream cheese icing.

4 tsp apricot jam
Splash of water.
Boil up in a pot then sieve into a bowl.
Brush the glaze on top of cooled beetroot cake.



Method:

Whisk the oil and sugar in a bowl until fluffy.
Add the eggs one by one.
Then add the flour, baking powder and mixed spice
Stir well
Add the grated beetroot and milk.
Finally stir in the hazelnuts.
Mix well.
Pour cake batter into your prepared tin
Place in the middle of your pre-heated oven.
Bake for 30 minutes
To check place a skewer in the centre if it comes out clean it's done.
Cool on a wire rack.

Cream Cheese Icing
Ingredients
125g full fat cream cheese
250g icing sugar sieved
1-2 lime juice.
Whole hazelnuts to decorate.

Method:

Beat the cream cheese in a bowl until smooth then add the sieved icing sugar eat again. Finally add the line juice.
When the cake is cooled smear the icing on top.
Decorate with the hazelnuts.

Homemade Pizzas

If you can take the time to make these pizzas you won't be dissappointed. The dough is very quick to make. I stress again be meticulous when it come to weighing up your ingredients when baking.
It's one of the key elements in getting the end result perfect.
The amount of dough I'm making seems like a lot and it is.
I always use a kg of flour because you can freeze the half you don't use in balls or rolled out on a round baking sheet separated with grease proof paper.
Ready to use the next time you feel like a pizza.

Makes 5-6 pizzas

Pre-heat oven 220oc really hot.

Ingredients:

650ml tepid tap water
1 sachet or 7g dried yeast
1 tablespoon sugar
1 tablespoon salt
1kg strong white flour
Bit extra for dusting

To make the dough, pour the tepid water into a large bowl and add yeast, sugar and salt.
Add the flour bit by bit until it all comes together.
The dough should be smooth and springy so if it's too wet add a little more flour.
Dust some flour on a counter top and kneed the dough until it feels smooth and you have a nice even ball.
Dust a bowl with some flour and add the dough ball.
Cover with a tea-towel leave to prove until its doubled in size.
When ready divine the dough up into the size you require and roll out thinly on to a oiled & floured baking tray. If you don't have a round pizza tray use a Swiss roll tin and make a rectangle shape pizza.


( While the dough is proving make your tomato sauce and prepare your toppings).

Sauce Ingredients:
2 tablespoons olive oil
1 red onion finally sliced
2 cloves of garlic crushed
1 Teaspoon chopped thyme or rosemary
1/2 glass of white or red wine
1 jar of passatta (sieved tomatoes)
Some fresh basil torn up
Salt ,pepper
Pinch of sugar to taste

Method:

Heat oil in sauce pan to a medium
Add onion,garlic and herbs
Sauté until soft but not coloured
Add the wine and boil until the alcohol is burned off and your left with little liquid.
Add the tomatoes and simmer for 10 minutes.
Season
Taste add sugar if the sauce is a bit acidic.
Add fresh basil.
( In my opinion tomato sauces always need a little sugar to balance out the acidity in the tomatoes).
Leave the sauce to cool a little before adding to pizza dough.

When your pizza base is rolled out and on the baking sheet.
Smear with tomato sauce.
For the topping on my pizza
I bought 2 O'Flynns
"Hot Italian"sausages took them out of the casing and made mini meat balls out of them.
I also put on some thinly sliced mushrooms, cherry tomatoes and sliced cooked baby potatoes.
I used grated mozzarella to top it off.
Cook the pizza for 10 minutes in the hot oven.
Check them after 6 minutes to make sure it isn't burning.

When cooked I topped the pizza with fresh basil and parmesan shavings.

Red Velvet Cupcakes

I love the dramatic effect of the red velvet cupcake, the blood red colour is such a show stopper.
The famous bakeries in New York whip these up in the hundreds its such a good experience to queue up for one these cupcakes with all the other cakes lovers looking for their daily sweet fix.

They are quiet easy to make but it's vital all your ingredients are weighed up correctly, and you have everything you need before you start.
If you don't like using artificial food colouring by all means use natural or omit it completely.

The recipe calls for white wine vinegar don't be put off by this. Adding the vinegar to the bicarbonate of soda causes a chemical reaction and it will foam up thus making the cupcakes deep red , light and fluffy.

Makes 12 (I used a smaller case so I got 18 baby cupcakes )

Pre-heat oven 180oc
Use a 12 hole muffin tray line with paper cases.

Ingredients :

50g soft butter
150g caster sugar
1 large free range egg
Pinch of salt
1 teaspoon vanilla extract
3 tablespoons of red food colouring
2 heaped tablespoons of cocoa powder
150g plain flour
125ml buttermilk
1/2 teaspoon bicarbonate of soda
1 1/2 teaspoons white wine vinegar

Icing ingredients

150g cream cheese
50g soft butter
100g icing sugar
1 teaspoon vanilla extract

Method for cupcakes

Cream the soft butter and caster sugar together until light and fluffy.
Add the eggs,pinch of salt, vanilla extract and red food colouring.
In another bowl add mix together the cocoa powder and plain flour.
Fold half the flour mix in to the butter mix.
Followed by half the buttermilk
Then repeat with the remaining flour and buttermilk.
Until the cake batter looks silky and smooth.
In a smaller bowl add the bicarbonate of soda to the vinegar mix until it fizzes up.
Add this to the cake batter stir well.
Divide the cake batter between all the cup cake cases.

Bake in the pre- heated oven cook for 20-25 minutes.
Check the centre of one with a skewer if it comes out clean they are done place on a wire rack to cool.

While the cakes are cooking make your icing.
Make sure the butter is soft and at room temperature.

Method for icing :

Mix the butter ,icing sugar and cream cheese together until smooth and creamy.
You can use a food processor or cake mixer with whisk attachment or by hand works fine too.

Top the cupcakes with icing you can pipe the icing or just smooth it on with a palette knife.
For decoration I have crumbed up one cupcake and sprinkled the red crumbs on top.
I also used some hundreds and thousands.
You can also leave them plain and will still look great.
Enjoy !

Parmesan, Scallion and Smoked Paprika Muffins

My Savoury Muffins are a lovely alternative to bread and ideal to serve with soups, in lunch boxes and a nice tea time snack.
Best thing about them is you don't need a electric mixer to make them!
The ingredients are easy to remember too.
I have used half Parmesan half cheddar because Parmesan gives the flavour but doesn't have the melting quality a cheddar cheese has.
I've use the listed ingredients but feel free to experiment with cheeses,bacon herbs and spices.
I served them with hot with real Bandon co-op butter and relish.

Special equipment needed; Muffin tray and 12 Muffin cases.

Line your muffin tin with cases and have two tablespoon's ready to help spoon the mixture in with ease 

Makes 12 

Pre-heat oven to 200oc 

Preparation time 10 minutes 

Cooking time 20- 25 minutes 

Ingredients:

200g plain flour 

2 teaspoons of baking powder 

salt 

1-2 teaspoons of smoked Paprika or regular if you cant get the smoked variety 

2 eggs 

200ml buttermilk

100g Parmesan cheese grated ( if you don't have fresh Parmesan please don't use the dried version its just nasty just use all cheddar )

100g Cheddar cheese grated 

2 scallions thinly sliced 

Method:

• After weighing your ingredients add the dry ingredients together & put them in a bowl and mix.
• Whisk your eggs and butter milk together in jug.
• Add the wet ingredients to the flour, baking powder, salt, and paprika 
• Stir quickly with a wooden spoon but don't over beat.
• Fold in the cheese and scallions.
• Put your mix in to the muffin cases that are in the tin.
• Use two spoons to help scrape off the mixture in to each case with ease.
• Place in the middle of the pre-heated oven and bake for 20-25 minutes. 
• enjoy!

Baked Chocolate Key Lime pie

This dessert is so yummy, for a change I've used Oreo biscuits for the base.

Preparation time 35 minutes
Chilling time 1 hour plus

Equipment needed 1 x 25cm loose bottom flutted tart tin a spring form tin will also work. grease well with a bit of oil or butter to prevent sticky when trying to take out of the tin.


Serves 8-10


The base:
2 packets of Oreo biscuits crushed in to crumbs
125g melted butter

The Filling:
4 eggs separated
1 tin of condensed milk
4 limes zested and juiced (try not to grate the zest past the white flesh as this is very bitter).
1 pack of chocolate drops/chips
50g sugar

For the topping
150ml whipped cream
1 x flake bar


Method:

Pre heat oven to 180oc

Melt the butter and mix with the crushed biscuits.
Press the mixture into your prepared tin. Make sure you bring the biscuits up two thirds up the sides and press well in the groves
Pop on in to the oven for 10 minutes take out and leave to cool.
Mean while for the filling
Beat the egg yolks in a bowl until fluffy then beat in the condensed milk lime zest and juice and choc chips
In another spotlessly clean bowl whisk your egg whites with the 50g sugar until firm.
Then gently fold the whites in to the yolk, lime and condensed milk mix with a large silver spoon to help cut the egg white through the mix easily with out knocking out all the air. 
Completely fill the biscuit base with your lime filling. Place in the oven again for 20-25 minutes. Until set and slightly brown but not dark.
It will sink a little bit don't worry it's meant to be like this.
Leave to cool

Remove from tin when cool and place on a serving plate.
Whip your cream to soft peaks
A spread on top of the pie. You can use a piping bag if you wish.
Sprinkle with crumbled flake and grated lime zest.
Slice and serve !

Cherry Tomato, Fennel White soda bread topped with smoked Maldon Sea Salt

This is a delicious and very simple bread to make.

I love Maldon sea salt and found this smoked version of it today. Most good food shops deli will supply it. The smokey flavour really brings out the a lovely flavour in the bread. How ever if you cant find it don't fret regular sea salt will work perfectly

Make 1 x 1lb loaf

Preparation time 5 minutes
Cooking time 40-60 minutes
Preheat oven 230oc or gas 8

Ingredients:

450 g plain flour
1 teaspoon smoked sea salt
I level teaspoon bicarbonate of soda or bread soda.
550 ml butter milk
1tsp tomato purée
6-8 cherry tomatoes quartered
1 tsp of crushed fennel seeds

Method:
Sieve flour salt and bicarbonate of soda
Add the cherry tomatoes and fennel seeds to a bowl then
Place all dry ingredients in the bowl
Whisk the tomato purée into the butter milk
Pour all the milk mixture in the centre in one go

Stir the mixture quickly with one hand in one direction.
The dough should be soft but not too wet when it's all together.
Turn out on to a well flour surface tidy it up and pop into a well greased bread tin.
Top with some more of the smoked sea salt.
Place in oven and turn down heat after 10 minutes
Then cook for a further 30 minutes
When cooked the bread should sound hollow when tapped at the bottom
Leave to cool on a wire rack.
Keeps for 2-3 days.
Delicious with homemade soups
Enjoy!

Cheats focaccia bread

I think anyone can make this bread evening you have no experience in baking. Im leaving the experts to use a yeast bread base if they wish. I prefer this version because I rarely have time to wait around for bread to prove and prove and prove !
From start to finish 45mins and you'll be eating this yummy bread

This bread is so quick and easy to make. It is a white soda bread base with olive oil & other added ingredients. You can really add as much or as little as you like. Peppers, onion, herbs etc
I made 2 and added red onion,thyme and baby potato to one and chorizo, red pepper and cherry tomato to the other.

This recipe makes one focaccia bread

Serves 6-8 people

Pre-heat the oven to 250oC
Grease a swiss roll tin about 23x32 cm
Or a square brownie tin with a good glug of olive oil (don't be shy with this use about 2 tablespoons.

Ingredients:
475grams of white flour

1 level teaspoon salt

1 sieved level teaspoon bread soda or bicarbonate of soda.

550-600 ml of buttermilk. (some times bread can take a little more liquid so if it seems a little dry add a bit more milk)

Method:

Sieve all the ingredients
If using herbs add half of them now
Make a well in the centre
Add the buttermilk
Using one hand mix the bread in one direction quickly.
If you over mix or take too long the bread will become stiff and resulting I. A hard tough bread to eat.
the dough should be soft but not wet and sticky.
When it's all together turn it out on to a floured surface tidy the dough up and quickly add it to the oiled tin.
Add 5 chopped cooked baby potatoes handful of fresh thyme and one red onion cut into wedges press into the top of the bread. Brush with olive oil and sprinkle with sea salt. I always use maldon sea salt but you can use any sea salt you can find.
Bake in the hot oven for 15-20 minutes
Cool on a wire rack and enjoy !

Granola and Spiced Apples Muffins

Delicious breakfast time snack

Makes 12 medium size muffins

Prep time : 10 minutes
Cooking : 30 minutes

Pre heat oven 170oC


6 red apples peeled and diced
190 g sugar
150ml sunflower oil
4 eggs
300 plain flour
2 tsp baking power
Pinch salt
1 cup of shop bought or homemade granola. Keep a little for the top when baking.


Splash of vanilla
1 tablespoon mixed spice or cinnamon

Method:

Mix apples with sugar then add the eggs and oil
Stir well
Mix in the rest of the ingredients
Have the muffin tray ready with the Muffin cases.

Drop a blob of the muffin mixture into to each case. Even them out if necessary at the end. Sprinkle with some left over granola.

Cook for 30 mins or until a knife comes out clean when pushed into the middle of a muffin.

Enjoy !