Saturday, 30 April 2011
Wasn't the Royal Wedding spectacular!!! It was everything I dreamed it would be and more. I even cried, I was so moved by it all. Kate was beautiful William was so handsome. The service was lovely . . . and they seemed to be so much in love.
I gave it a 15+ out of 10! I wonder where the couple are going to honeymoon??? I am sure somebody knows . . . just not me.
They are more than welcome to come to Chester and stay for a few days at Casa de Rayner! I'd even give up my bed for them. I'd break out the best towels and my extra special guest sheets and bedding. I'll even bath Mitzie, so she smells extra sweet and is extra cuddly.
Heck, I'll even bake these muffins and serve the young couple breakfast in bed . . . who could resist these!
Tender and moist apple muffins, warmly spiced with cinnamon and chock full of apple bits . . . Served up warm with a delicious cinnamon butter . . . ohhhh so scrummily melting into all those lovely appledy dappledy nooks and crannies.
Oh dear, I better go out and buy some oranges so I can make them some fresh orange juice, do ya think??? One look at these muffins and they just might be up here and knocking on my door lickety split!!
*Apple Muffins with Cinnamon Butter*
Faff free and oh so delicious. The butter isn't really necessary, but do make it. One of these muffins, broken open when warm and spread with the cinnamon butter is pure bliss.
300g self raising flour (2 cups)
1/2 tsp bicarbonate of soda
1 tsp ground cinnamon
2 large free range eggs, beaten
75ml of plain yogurt (1/2 cup)
100ml of milk (scant 1/2 cup)
115g of soft light brown sugar (1/2 cup packed)
6 TBS sunflower oil
2 eating apples, peeled, cored and finely chopped
For the cinnamon butter:
4 ounces butter, at room temperature (1/2 cup)
60g of icing sugar, sifted (1/3 cup)
1 tsp of ground cinnamon
Preheat the oven to 200*C/400*F/ gas mark 6. Butter a 12 hole muffin pan, or line with paper liners. Set aside.
Whisk the flour, soda and cinnamon together in a large bowl. Whisk together the eggs, yogurt, milk, brown sugar, oil and chopped apple in another fold. Fold this into the dry mixture, mixing together only until the dry ingredients are evenly moistened. Lumps are ok and actually preferred. Spoon big dollops into the prepared muffin pan.
Bake for about 20 minutes, until well risen and golden. Leave to cool in the pan for several minutes before scooping out to a wire rack to cool.
Meanwhile, beat together the butter, sugar and cinnamon for the cinnamon butter. Serve the muffins warm with the cinnamon butter for spreading. Delicious!