Hello everyone, thanks for the kind words. Ds slept right through and was loads brighter this morning but still threw straight back up the entire contents of his bottle, so it was just water and a tiny piece of dry toast for him for breakfast.
Okay, here goes.
Basic Muffin Recipe
9 - 11 oz sifted SR flour, 1/2 tsp salt,4 - 6 oz granulated sugar. Stir these together
In a separate bowl: 1 large egg, 8fl oz milk, 3 fl oz veg oil - mix together
Then mix wet into dry. 180 degrees, 20-25 mins for muffin sized, 15 mins for fairy cake sized.
Apple Spice
To dry ingredients add 1.5 tsp mixed spice
optional add raisins or chopped walnuts
To wet ingredients 6oz bramley apples finely chopped and reduce milk to 5oz
chocolate muffins
To dry add 1/2 tsp bicarb, 3-5 tbsp of good cocoa powder, optional add plain chocolate chips (3 oz = one packet)
To wet add tsp vanilla essence
OR - I just make plain muffins but then add a topping of 100mls double cream heated up until very warm, poured over broken bits of 100gram mix of 50g dark chocolate and 50g milk, or all milk chocolate if you prefer.
I'm making some this afternoon with G&B's hazlenut milk chocolate mixed with hot double cream, left to cool and spread on top of plain muffins.
You can add any kind of frozen fruit muffins
eg packets of blackforest fruit / summer fruit. Add half the packet to the dry ingredients and reduce milk to 5 fl oz and add tsp vanilla essence. A couple of weeks ago when blueberries were on offer I used fresh ones cut in half and the muffins were FABULOSA.
My only tip: I'm generous rather than stingy with the milk and oil - generally add a dash more and they're always lovely and moist.
PHEW! Right, muffin-makers, you can report back to me how you get on