Friday, July 27, 2007

Tea Time

Mel's Muffins

Sift 10oz wholemeal plain flour with a pinch of salt and a tablespoon of baking powder. Beat 2 eggs, half a pint of milk and 4oz melted butter together in a large bowl then fold in the flour gently. Add 3oz sugar, 1 teaspoon vanilla essence and something else, such as:
  • chocolate chips

  • chopped apple and mixed spice

  • lemon rind and poppy seeds

  • fresh berries, such as blueberries, raspberries, chopped strawberries etc.
You can really make it up as you go along.

Drop dollops of the mixture into cake cases or holes in a muffin tin. Bake in a moderate oven (about Gas 6/200degrees C) until they're done (it depends on the size of your muffins - 10-15 minutes for little ones, 20-25 minutes or so for huge ones).

Rich Scones

Sift 8oz organic self raising flour with a pinch of salt. Rub in 2oz butter and stir in 1oz sugar and 2oz sultanas. Beat an egg in a measuring jug and add enough milk to make 1/4 pint of liquid. Mix the liquid with the flour and butter mixture until it forms a stiff dough. Roll it out and cut it into dinky little circles. Brush the top with the leftover egg and milk mixture and bake on a greased baking sheet in a moderate oven until the tops are golden (about 10 minutes). Serve warm with Steph's homemade hedgerow jelly and extra thick double cream.

Serve on your beautiful home-made recycled cake stand.

12 comments:

Anonymous said...

You don't waste any time!

The cakes look great and I thought the cake stand was good, but it looks even better covered in all those mouth-watering goodies.

Any chance you can find a way of emailing me a bun?

Anonymous said...

Mel's Muffins... I'm sure I've seen that in a phone box in town... ;-)

Melanie Rimmer said...

I'm sure it must be possible to send a bun via email. If people can send spam, buns should be easy.

Anonymous said...

I made raspberry muffins earlier this week, and used some to make a totally over the top dessert.

I sat a raspberry muffin in the bottom of each person's bowl then poured berry syrup over the muffin (berries cooked down with caster sugar and two tablespoons of good Scotch, then sieved); then put a couple of large dollops of berry fool on top, and then drizzled a little syrup over that.

It was awesomely delicious. I do love the summer soft fruit harvest.

Anonymous said...

My son has justed spotted your muffins over my shoulder.

We now have an afternoon of making Mel's muffins. It didn't take much for him to pursuade me, they look delicious, I cant wait...

Thank you for the receipe.

Beener

Anonymous said...

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Anonymous said...

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Anonymous said...

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Anonymous said...

Keep up the great work. It very impressive. Enjoyed the visit!

marigold said...

I am going to make those scones tomorrow. They look scrummy and also a great way for me to use up a bunch of dried fruits I have.

marigold said...

Those scones are delicious!