Crumble Topped Fruit Muffins...

I seem to make so many cupcake/muffins at the moment. Well, unfortunately here's another. In my defence I started out intending to make this in tray cake format, then at the last minute decided I'd rather portion it up.

The idea is simple, based upon a classic fruit crumble dessert, but turned into a cake. You can try any tasty fruit you like, just make sure there's plenty of them. Having made these with 4 or 5 blackberries per cake I'd say it could easily handle twice that number, or maybe even some cubed apple too. Chunks of rhubarb would be nice.

I put a nice sprinkling of crumble on top of each cake before baking, which, once the cake mixture had risen around it, turned out to be barely noticeable. Next time I'll thoroughly top it off with crumble.

• Make a basic sponge muffin mixture by creaming butter and sugar, adding eggs and folding in self raising four (150g of each and 3 eggs).
• Spoon this into muffin cases, about two-thirds full.
• Drop several blackberries/fruit chunks on top and press into the batter.
• Make a crumble mix with the plain and wholemeal flour blend, remaining sugar, oats and cinnamon (other spices are good too). Blend in the butter gradually; you need it to just begin coming together and form lumps, but not quite become dough.
• Sprinkle generously on top of muffins.
• Bake for 15-20 minutes at 180°C

(Makes 12)

Notes:
• You might need more butter than the 50g in the ingredients for crumble, I didn't weigh it out so took a guess.

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Banana, Honey & Oat Muffins...

I think this was defintiely one of those 'inspired' cooking moments. We had the obligatory blackening bananas hanging around waiting to be 'caked', but I didn't fancy the usual go-to banana cake this time. So, I thought muffins would be a good idea. Somehow I came up with oats and honey; the result was a moist, yet light, incredibly tasty muffin with a hint of coarse oaty texture. Perfect any time of day.

Ingredients:
5oz Butter
4oz Sugar
2 Eggs
2 Bananas
2 tsp Honey
7oz Flour
Handful of Oats

• Cream butter and sugar in a food processor.
• Mash the banana, honey and eggs together in a bowl to make your wet mixture.
• Add to the food processor.
• Quickly combine the oats and flour to the mixture.
• Place into muffin cases, sprinkle a few extra oats on top and bake for 20-25 mins until golden brown and spongy to touch.
• Turn out onto a cooling rack and whilst cooling drizzle a little warmed honey (10 seconds in microwave) on top of each muffin.

(Makes 12)

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Flapjacks...

Butter. Sugar. Oats. Syrup. So simple, yet so good. Flapjacks have always been quite legendary in my family. We tend to know this as ‘Dad’s Flapjacks’ recipe, though I’m not entirely sure why. It could be because Dad likes them just like this or maybe it’s his recipe. Best if it remains a mystery.

• Melt butter, sugar and syrup in a large saucepan over a low heat.
• Stir in the oats thoroughly.
• Press into a large tin lined with baking paper.
• Bake for 10-15 minutes at 160°C.
• Cool in the tin, before turning out and cutting into slices.

Notes:
• All sorts can be added to the mixture as you wish. Particularly good is Cornflakes.
• If I use cheap (value) oats I up the quantity to 14oz.
• Do not overcook or they will be dry and hard. Stop cooking as soon as the edges are golden brown, the centre will firm up once it is taken out of the oven.

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Fruit, Nut & Seed Flapjacks...

From River Cottage ‘Everyday’ book in the breakfast section. It’s very easy and very customisable to your own tastes.


• In a large saucepan melt the butter, sugar, PB and honey on a low heat
• Add the zests and the fruit for a bit as it is finishing melting
• Stir in the oats and most of the seeds
• Press into a tin (20cm x 20cm is good), drizzle a little more honey and sprinkle the last of the seeds on top
• Bake at around 150-160°C for about 30 minutes (golden brown at the edges)
• Cool in tin, turn out and cut into slices

Tastes even better the next day if you can wait
(makes about 12-15)

Notes:
• For the fruit and nuts use whatever suits your taste. I used figs, dates and raisins and a bag of sunflower, pumpkin and pine nut seeds from the supermarket. The original recipe suggests apricots, linseeds, poppy seeds.
• The orange zest in this recipe really breaks through the sweetness of the honey and the salty peanuts so unless you can’t stand orange I wouldn’t leave it out. That said I’m sure they’d be tasty either way.

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