Muffins

We are very fond of muffins in my house and I make them sometime for people at work, the Romsey Show office and at the beekeeping association too. I do get asked for the recipes on a regular basis, so here are some of the popular ones

APPLE AND CHEESE MUFFINS
My favourite and have to be tasted to be believed how good they are. I tasted these originally when my friend James made them from an american recipe (hence the cups measurements); it took me ages to find that book so I could buy a copy...

20 Large muffin cases.

1 mug of flour.
1 mug of strong cheddar cut into small centimetre cubes.
1 1/2 mugs of Granny Smith apples cut into small centimetre cubes.
1/2 mug of milk.
1/4 mug of melted butter.
3/4 mug of sugar.
3 stripped vanilla pod.
1/2 a teaspoon of freshly grated nutmeg.
1/2 a teaspoon of freshly ground cinnamon.
1 large egg.
Pinch of salt.
Teaspoon of baking powder.

Stir the butter into the sugar in a large bowl. Add the vanilla and the egg. Stir roughly. Pre heat your oven to 180 degrees C. In another large bowl, stir together the flour, baking powder, salt and spices. Mix these well and then add to the wet mix. Add to this the apples and cheese. Stir, but not too much. Add the milk, and stir roughly into a large, sticky (mess) mix. Take your muffin tray and arrange the muffin cases. Divide the mixture between the muffin cases. Bake for about 20 minutes in the oven. The tops will crack and turn golden towards the end, showing they are cooked to perfection. Open the oven, take them out and place somewhere safe to cool, whilst you enjoy the wonderful smell of apple, cheese and spices. These can also be frozen, but are best eaten within a few days. 

More to follow:

Choc cherry

Banana choc chip

Blackberry and apple