“She turned to the sunlight
And shook her yellow head,
And whispered to her neighbor:
"Winter is dead.”
~AA Milne, when we were very young
NOTE: I am away at the moment helping my mother with her treatment for lung cancer. I have set up a few posts to post whilst I am away as a special surprise. Some are new and some are reposts of old favourites that you may have forgotten, or if you are a new reader may not even have seen. I'll be back at the end of May, but in the meantime . . . Enjoy!
PS - I will only have sporadic internet use, so if you ask a question and I don't get back to you . . . it's not that I don't want to. It just may take me a while.
Monday, 30 May 2011
Every once in a while I like to bake us up some tasty muffins for breakfast. Not only are they quick and easy, but they make a nice change from cereal and toast.
Most times, I measure out the dry ingredients in a bowl the night before, and whisk them together before I go to bed. I cover them and then the next morning all I have to do is to whisk together the wet, combine the two, spoon them into the tins and in less than half an hour we have some nice warm muffins ready to eat. They go down a real treat in the morning, served warm with a nice cup of cocoa. (or tea or coffee if that is your choice.)
These delicious muffins are one of our favourites. Wholesome with oats, and with a moist buttermilk batter, they have the added surprise of a centre filled with morello cherry preserves.
Sometimes I top them with flaked almonds before baking, but more often than not, I sprinkle a bit of demerara sugar on top, which gives them a nice crunchy topping.
They freeze really well too. You can just pop any leftovers into a zip lock baggie and the take one or two out as you need them, warming them up in the microwave for about 35 to 40 seconds. Delicious, and nice to have on hand when you get a bit of unexpected company!
*Morello Cherry, Oat and Buttermilk Muffins*
Delectably moist and wholesome. with a surprisingly scrummy centre of Morello Cherry Preserves!
8 ounces of plain flour (scant 2 cups)
2 ounces of porridge oats (not instant) (scant 3/4 cup)
1 TBS baking powder
1/2 tsp bicarbonate of soda
1/8 tsp salt
4 ounces caster sugar (scant 2/3 cup)
2 medium free range eggs
250ml of low fat buttermilk (9 fluid ounces)
3 ounces butter, melted (6 TBS)
1 tsp almond essence
4 TBS morello cherry preserves
3 TBS demerara sugar for sprinkling on top
Preheat the oven to 200*C/400*F/ gas mark 6. Butter well a 12 hole standard muffin cup, or line with paper liners. Set aside.
Measure the flour, oats, baking powder, soda, salt and sugar into a large bowl. Beat together the eggs, buttermilk, melted butter and almond essence. Add the wet ingredients all at once to the dry ingredients. Stir together only to moisten without over mixing. Spoon a dollop into the bottom of each prepared muffin cup. Drop 1 tsp of preserves into the centre of each and then cover with a dollop of the remaining batter. Sprinkle the tops with demerara sugar.
Bake for 20 to 25 minutes, until well risen and the top springs back when lightly touched. Remove to a wire rack to cool. Serve warm or at room temperature.