Archive for the 'recipes' Category

Gimme s’muffins!

Three stages in the life of a Tasty Muffin:

Yummy!
Full of delicious promise, which will undoubtedly be martyred all too young…

Muffin guts!

The devouring begins. Here we have said muffin exposing its guts. For shame, Tasty Muffin. Have some decency.

All gone

Untimely death! Or, the good ones always die young. But oh how happy you made us, Muffin Friend!

Naturally you understand the progression for an Untasty Muffin would be radically different, and rather more drawn out. In extreme cases, it may even involve mould (though in truth I have never been known to let any muffin, tasty or otherwise, go uneaten long enough to grow mould).

Should you care to make your own, these are Apple and Cinnamon Muffins with a yummy crunchy nut topping. They started out from this recipe, which was itself adapted from something else, but I changed them because I had different ingredients, so here’s my version:

Ingredients:
110g or 1 cup white self-raising flour
60g or 1/2 cup wholemeal self-raising flour
100g or 1/2 cup sugar (I used a mixture of brown and white)
50g or 1/4 cup margarine
1 egg, lightly beaten
2 small apples, finely sliced
1 1/2 tsp cinnamon
1/2 tsp salt

For the topping:
30g sugar (about 1/8 cup)
25g / 1/4 cup nuts chopped (I used walnuts but I think pecans may be nicer here)
1/2 tsp cinnamon
2 tsp oil

Makes about 12.
Method:
1. Preheat your oven to 180 C / 350 F. Line a muffin tin with muffin cases.
2. Mix all the topping ingredients together in a bowl, ensuring they are fully combined.
3. In another bowl, mix all the dry ingredients for the muffin mixture (flours, sugar, cinnamon and salt).
4. Next add all the wet ingredients (egg, milk, margarine) and stir to combine.
5. Fold the apples into the mixture.
6. Spoon the mixture into the muffin cases and sprinkle some topping over each muffin.
7. Bake for between 20 and 25 minutes, and allow to cool before removing them from the tins.

Fruits of a lost weekend.

Ok, not that kind of lost weekend. I’m just not that cool. Or despairing. Which is good, I feel. Anyway, I had planned a weekend of determined sloth this weekend (since as of last Friday I am officially free of college work for a little while), and it is with great pride that I say I followed through on this with exceptional ease. There was lots of lounging around, wearing pyjamas long past hours of the day when it is acceptable to wear pyjamas, newspaper-reading, tea-drinking, and general lazy frivolity. My kind of weekend.

I even managed a little productivity, but only of the very low-key, purely enjoyable kind. Firstly, I made cookies:

Hazelnut, Raisin and Oatmeal Cookies

Then I knit. I finished the back of Jess, and am now onto the first of the front pieces.

Jess - Back completed

The cookies were a big hit, and pretty damn tasty. The original recipe came from Delia Smith’s Vegetarian Collection, but I adapted it a bit and it became vegan, so I’m posting the new version here in case anyone wants to have a go.

Hazelnut and Sultana Vegan Oat Cookies

Makes 16-20

Ingredients:

4 oz (110g) self-raising flour
4 oz (110g) oat-flakes
4 oz (110g) margarine (not all margarines are vegan, so be sure to check if this is an issue for you)
3 oz (75g) brown sugar
2oz (50g) sultanas
1.5 oz (40g) hazelnuts, chopped into small chunks
1 dessert spoon golden syrup
1 dessert spoon maple syrup
pinch of salt

2 lightly greased baking sheets
Preheat oven to 170 C/340

1. Melt the margarine, sugar and both syrups in a small saucepan over a very low heat until dissolved. Remove from the heat.
2. Sift the flour and salt together into a mixing bowl. Add the oatflakes and two-thirds of the sultanas and nuts.
3. Stir together, then add the margarine mixture.
4. Mix well with a wooden spoon, then form a dough with your hands. You may need to add a few drops of water at this point if it seems a little dry.
5. Take about a heaped teaspoonful of the mixture and roll it into a ball in your hand. Flatten out fairly thin, to about 2.5 inches/6cm, and place on baking tray. They’ll be fairly crunchy when cooked so you don’t want to make them too thick. Repeat this until you’ve used up the rest of the mixture, and then scatter the remaining nuts and sultanas on top.
6. Bake in the middle of the oven for about 15 mins. Leave to cool for 10 mins. Eat!

Hazelnut, Raisin and Oatmeal Cookies

Oh I also watched a really sweet film which I highly recommend if you’re ever searching for something to watch.

So long!