Rocky Road Muffins

Makes 12

275g Plain Flour
1 level tablespoon Baking powder
1/2 tsp Salt
2 Eggs
75g Soft Brown Sugar
225ml milk
110g Butter, melted, cooled slightly
4 level tablespoons cocoa powder
40g Mini marshmallows
100g Chocolate chips
60g glace cherries, chopped
40g Chopped pecan's, roughly chopped
40g Brazil nuts, roughly chopped

Preheat oven to Gas mark 6, 400F 200C, and prepare muffin tin by lining with cases.

Take a large bowl and sift in the flour, baking powder, cocoa powder and the salt. Then add in half of the marshmallows, chocolate chips, glace cherries, and chopped pecan and brazil nuts.


Then in a separate bowl, mix together the eggs, sugar, milk, and melted butter

Add the wet liquid ingredients to the dry ingredients and fold in quickly. Over mixing makes muffins heavy.

Divide mixture into prepared muffin tin, filling each case about 3/4 full.

In a seperate bowl mix the remaining half of marshmallows, chocolate chips, glace cherries, and chopped pecan and brazil nuts together, then sprinkle on to the muffins

Bake on a high shelf in the oven for 20-25 minutes, or until they are well risen and brown.

Peanut Butter & Banana Muffins

Makes 12

Preparation time: 30 minutes

200g self raising flour

25g oats

75g light brown muscovado sugar

3 medium ripe bananas

100g crunchy peanut butter

2 medium eggs, lightly beaten

25g melted butter

125ml semi skimmed milk

1 Preheat the oven to 200oC, gas mark 6. Line a 12 hole muffin tin with muffin cases.

2 Sift the flour into a large bowl and mix in the oats and sugar. 

3 In a separate bowl mash the banana and mix in the peanut butter, eggs, butter and milk. Stir into the flour mixture.

4 Spoon into the muffin cases and bake for 20 minutes or until golden.  Cool on a wire rack.

Blueberry Muffins

These light, golden muffins are very easy to make and bake - you could easily knock up a batch for a weekend breakfast or brunch. Serve them still slightly warm - they don't keep well.

Makes:12

• 150g (5oz) fresh or dried blueberries
• 100g (4oz) caster sugar
• 100g (4oz) butter
• 300g (11oz) self-raising flour
• 1tsp baking powder
• 2 large eggs, beaten
• 1tsp vanilla extract
• 140ml (¼ pint) milk

Method

1. Line a muffin tray with paper muffin cases.
2. Cream the butter and sugar until fluffy then add in the eggs, one at a time.
3. Add the milk and vanilla extract then fold in the flour and baking powder to make a thick batter.
4. Add the blueberries and spoon the mixture into the muffin cases. Bake for 30 mins at 160°C (325°F or gas mark 3).
5. Leave the blueberry muffins to cool in the tray for 10 mins before turning out.