Blueberry Muffins

Blueberry Muffin, recipe modified from 'Muffin Magic' cookbook



Wet Mix

1/2 cup butter
1/2 cip sugar
2 eggs
1 cup milk
1 425g tin blueberries, drained apart from about 1/2 cup juice.


Dry Mix

2 1/2 cups Self-Raising flour


Preheat oven to 200c
Grease muffin pans, I make 2 trays worth, roughly 24 full size muffins.
Blend the butter and sugar, beat in the eggs and then the milk. Gently fold in the blueberries and remaining juice. Take care not to break the blueberries as they are delish when you find a whole one in your muffin ;) Fold the flour into the wet, remembering they are muffins so they don't need lots of stirring and if there are lumps that look floury THAT IS OK :) pour or spoon mix into the muffin tray, also remembering to only 3/4 fill each one as they will 'expand'. Bake for 20-25 minutes.

I added 1/4 packet of 'smashed' chocolate melts to this batch.

Pizza Base

Pizza Base, recipe from http://bellsinthecountrycooking.blogspot.com/



1 Cup Flour
1tsp baking powder
1tsp yeast
1/2 Cup water

Mix together,
Dump onto floured tray,
squish flat as much as you can,
put toppings on.
Bake until cheese has melted...

**Edited to add** I made double the recipe as single didn't seem big enough. Double worked fine, needed a little longer and need to put more dough in the middle.

Apple Tea Cake

Apple Tea Cake, recipe from Central Cookery Book

3/4 c Sugar
60g Butter
1 egg
1 1/2 c SR flour
3/4 c Milk
2 apples
Extra sugar and cinnamon for top

Prepare oven 190c.
Grease 2x16 1/2 cm tins or slab tin 27cm x 18cm (I use plain old cake tins).
Cream butter and sugar.
Add egg and beat well.
Fold in sifted flour and milk alternately, blending all carefully.
Pour into tins.Peel, core and thinly slice apples.
Arrange slices in overlapping circle at edge of cake.
Sprinkle with sugar and cinnamon.
Bake 25-30 minutes (cake should come away from tin).
Cool in tin a few minutes then turn onto cake cooler, making sure the top of the cake is up.

Recipe can also be used in muffin tins.
Freezes well, I bag up cooled slices for school lunches.

Would be a great way to start the day!

English Muffins, recipe from http://bellsinthecountrycooking.blogspot.com

4¼ cups plain flour
1 sachet (2 tsp) instant yeast
½ tsp sugar
1 tsp salt
2 cups warm milk
1 egg beaten
50g butter
Dust 2 oven trays with flour
In a large bowl combine the instant yeast, sugar, flour and salt.
In a small pan, melt the butter then add the milk and heat gently.
The liquid should be warm but not hot.
If you are not sure, hold your little finger in it and count to 10. If it’s uncomfortably hot by the time you get to 10 allow it to cool a little, if it doesn’t feel warm at all, heat it up.
Make a well in the center of the flour and pour in the egg and the butter and milk mixture.
Use a large metal spoon to mix to a soft dough.
Knead lightly for 2 minutes then place into a large greased bowl and allow to rise.
Either by setting aside in a warm place until doubled or by using the microwave method.
Pre heat the oven to 190°C
When the dough has doubled in size knead it lightly and roll on a floured bench to 1 cm thickness.
Cut into circles using a large cutter (I use my favourite “tuna tin” cutter to make 10cm circles).
Re roll the trimmings and you should end up with 15 muffins. Place on floured trays and rest for 10 minutes.
Bake them for 7 minutes then turn them over and bake a further 7 minutes, until lightly golden.
To serve split muffins in half and toast lightly, top with jam, honey, ham or whatever else you fancy.
Cook’s Tip: If you are planning on freezing the muffins, split them first, they’ll defrost quicker.