• Gently swirl in the sun-dried tomato paste, without stirring it in completely, as this gives a lovely hit of tomato when you eat the muffin, as well as a nice rippled effect. Why not be the first to send us your thoughts, Cook’s notes: Freeze: At this point I abandonded my knife** and mixed the rest with my hands until a smooth dough formed, as below. Part of the Daily Mail, The Mail on Sunday & Metro Media Group. Fruity and lightly spiced, these muffins make a tempting mid-morning snack and go surprisingly well with cheese at lunchtime. Make them for your toddler as a snack, or for lunch, These easy vegan breakfast muffins with muesli and pecans are perfect for making ahead of time and freezing in batches for a quick morning snack, These simple gluten-free muffins are full to bursting with crunchy amaretti biscuits and creamy Greek yogurt for a light-textured sponge. I wish I had ignored as used white though. Bake for 20-25 minutes, or until a skewer inserted into the middle of the muffins comes out clean. Knead for 10 minutes until the dough is elastic and set aside in a warm, not hot, place to double (could take upto an hour). Fill in your details below or click an icon to log in: You are commenting using your WordPress.com account. We use cookies on this site and by continuing to browse it you agree to sending us your cookies. Mix brown sugar, oats, coconut, pecans, cherries, cinnamon, salt, and ginger into flour mixture until all ingredients are coated in flour. Magazine subscription – save 44% and get a cookbook of your choice. Leafing through my latest cookbook; Mary Berry’s Baking Bible, I came across a recipe to make them and as I had everything I needed in the pantry, thought I’d give it a shot. *fingers crossed*. Add butter or margarine and rub it into the flour with your fingers until the mixture … As with all muffins, this is a slightly moist and heavier bake, rather than a light and airy sponge. If you prepare the dry ingredients the night before, you can easily whip up a fresh batch first thing. Take your pick from tempting chocolate or fruit versions, plus cheesy savoury bakes. Leave them in their tin for 1-2 minutes, then transfer them to a wire rack. Defrost and warm through at a low heat in the oven to refresh. Love the teeny one! See more Kid-friendly brunch recipes (18). Oooo #GoTeamBeca ! Measure the flour, baking powder and salt into a large bowl. Get our latest recipes straight to your inbox every week. Registered number: 861590 England. Preheat the oven to 180C/350F/Gas 4 and line a muffin tray with paper muffin cases. Stir in the hazelnuts, dried cherries and dried cranberries. ( Log Out / or debate this issue live on our message boards. Good Food reader Charlotte Hilsdon shares her simple, chocolate chip muffin recipe, to which you can add fruit, chocolate or nuts, Give much-loved banana bread a modern update it by transforming it into tasty muffins iced with fresh cream and a moreish salted caramel sauce, A low-fat muffin that tastes as good as it looks - they'll keep in an airtight container for up to 3 days, or freeze for up to a month. Mix in the sun-dried tomato paste right at the end to give a rippled effect through the batter (see note). This delicious recipe for cheese and herb muffins, which appears in Mary Berry's BBC 2 Series, Quick Cooking, is an easy and quick option for a savoury snack or side dish. Eaten cold, they are still fragrant, with a nice saltiness from the cheese and olives. There's nothing like a big breakfast at home, and I don't mean just the food. Who better to inspire* an English Muffin recipe than the very English Mary Berry? Despite the incredible amount of butter they’re cooked in, I managed to polish off two fresh out of the pan. Place the muffins on a greased tray and allow to rise for about 30 minutes. ( Log Out /
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