‘Yummy, yummy, yummy’,  says Hannah!

It’s best to use proper paper muffin cases for these.

Ingredients

2 cups plain flour

1 cup caster sugar

1 tablespoon baking powder

1 teaspoon salt

2 eggs, beaten

3/4 cup milk

1/4 cup sunflower oil

4 tablespoons melted margarine or butter

1 teaspoon lemon juice

1 teaspoon vanilla essence

1 cup chocolate chips

How to make them

Preheat oven to 350F/175C/165C Fan Oven/ Gas Mark 3

1. Stir together flour, sugar, bakng powder, salt, chocolate chips.
2. Make a well in the centre of mixture. Add beaten eggs, milk, oil, melted margarine, lemon juice and vanilla.
3. Mix gently with a fork, just enough to blend. Do not stir briskly or attempt to make the mxture creamy and smooth or your muffins will be tough. Just mix enough to ensure that all the mxture is wet. Lumps are OK!
4. Divide mixture into 12 muffin cases and bake for about 25 minutes in the centre of the oven.

Tags: baking powder, butter, caster sugar, chocolate chips, lemon, milk, plain flour, sunflower oil, vanilla essence
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Ingredients

4 oz SR flour

Pinch of salt

2 oz margarine

2 oz lard

Approx 1 tablespoon cold water

jam or lemon curd

How to make them

1.Grease the bun tins well. You will need 12.

2. Put the flour into a bowl with the salt.

3. Cut the fat into small pieces, add to the flour. Rub it in until it resembles breadcrumbs.

4. Add enough cold water to bind the flour and fat together until it forms a lump. Try not to let it get too   sticky, it’s best to just add a little water at a time. If you find it’s sticky, add a dusting of flour until it is easy to handle.

5. At this stage you have made the pastry. You can wrap it in a polythene bag or cling film and keep in the fridge for a few days if you wish.

6. Set the oven to 200C or 190C fan oven

7. Roll out the pastry as thin as possible and cut out 12 circles to line the bun tins.

8. Into each pastry case put one small teaspoonful of jam or lemon curd. Don’t be tempted to add more – the jam will become liquid in the oven and spread out to fill the case – too much will overflow and you will have a sticky mess! (Soak in the sink to clean up!)

9. Bake in the middle or top of the oven for about 15 minutes until the pastry is light brown.

10. Remove from oven and allow to set in tin before removing to cooling rack.

Tags: jam, lard, lemon curd, margarine, salt, self raising flour
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Ingredients

4 oz package of cream cheese (like Philadelphia)

1 small egg yolk

1/2 cup granulated sugar (divided)

12 slices white bread

1/2 tablespoon ground cinnamon

1 1/2 tablespoons butter, melted

How to Make Them

1. Set oven to 400F / 200C

2. In a small bowl, beat together the cream cheese, egg yolk and 1/8 cup sugar until smooth. Set aside.

3. On a plate with a rim, mix together the remaining 3/8 cup sugar and cinnamon.

4. Cut the crusts off bread and roll flat with rolling pin.

5. Spread the cream cheese mixture evenly over the slices.

6. Rollup each slice like a swiss roll.

7. Brush each roll with melted butter, then roll in cinnamon sugar mixture to coat well.

8. Place on greased or lined baking tray, seam down.

9. Bake for 10 – 12 mins until golden brown.

These will freeze well unbaked.

Tags: Bread, butter, cinnamon, cream cheese, egg, granulated sugar
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Ingredients

1/2 cup margarine

1 cup granulated sugar

2 large eggs

1 teaspoon vanilla essence

2 teaspoons baking powder

pinch salt

1 small carton blueberries (about 150g)

2 cups plain flour

1/2 cup milk

For Topping

 Mix together

1 tablespoon granulated sugar

1/4 teaspoon nutmeg        

How to make  

1. Heat oven to 375F/185C
2. Set 12 – 18 muffin cases in muffin tins
3. In food mixer, beat margarine until creamy.
4. Add sugar and beat until pale and fluffy.
5. Add eggs one at a time, beating after each one.
6. Beat in vanilla, baking powde and salt.
7. Using a spoon, fold in half of the flour, then half of the milk.
8. Repeat, using the rest of the flour and milk.
9. Fold in blueberries.
10. Divide mixture between muffin cases, and sprinkle topping on each muffin.
11. Bake for 20 – 30 minutes until golden brown and springy to touch.

Tags: baking powder, blueberries, eggs, granulated sugar, margarine, milk, nutmeg, plain flour, vanilla
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Ingredients

8 oz SR flour

Pinch salt

4 oz margarine

2 oz caster sugar

4 oz sultanas

1 egg

milk

1 teaspoon vanilla essence

How to Make Them

Preheat oven to 400F / 200 / 190 fan oven

Line a baking sheet.

1. Sift flour and salt into bowl.
2. Rub in margarine till like breadcrumbs.
3. Stir in flour and sultanas.
4. Beat egg and stir in with a little milk to make a stiff mixture.
5. Using a dessertspoon and a teaspoon, divide mixture into 12 heaps on the baking tray and bake for 10 – 15 mins till golden brown.
6. Cool on tray.

Tags: caster sugar, egg, margarine, Rock buns, SR flour, sultanas
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