Fail-proof Blueberry Muffins

This recipe is based on a muffin recipe from PPK but I’ve never been one to exactly follow things to the letter, especially when I’m not a fan of a certain ingredients. Seriously, that would just be silly wouldn’t it, making something you couldn’t benefit from when your family are sat munching haha yes I am that greedy!!

I haven’t posted pictures from the prep because, there really is no prep involved that needs pictures, it’s not complicated at all, I promise 🙂

Oven: 375f/ 190c/ gas mark 5

Makes 12

Ingredients

2 cups plain flour

2/3 cup caster sugar

2 teaspoons baking powder

1/2 teaspoon bicarbonate soda/baking soda

1/2 teaspoon salt

1 cup cranberry juice

1/2 cup vegetable oil

2 teaspoons vanilla extract

1/2 cup fresh blueberries

In a bowl, mix together the dry ingredients with a hand whisk, the manual kind! Doing this saves any messing around with sieves and mixes everything nicely.

In a jug, mix all of the wet ingredients.

Pour your wet ingredients into your dry and mix by hand. When the mix is just combined, but still lumpy, add in your blueberries, then continue to mix briefly.

Fill your muffin liners about 3/4 full and bake in a preheated oven for 23-27 minutes.

VOILA! For those of you with super beady eyes, yes, I had to use Christmas muffin liners because I’d run out of plain ones haha they look ever so pretty with their holly liners though don’t they!!

These muffins can be switched and changed to anything though, all you have to do is adapt the juice element and the berry element, so for example, choc chips and milk, orrrr blueberries and FRESH orange juice? That would be nice! The thing with this actual recipe is, I used Ocean Spray cranberry juice so you can’t actually taste the juice, whereas with fresh juice you can. But at least by using juice you’re not using excess oil for moisture, you still have a healthy element in there. That’s my story and I’m sticking to it anyway 😉

These really are the quickest and easiest muffins ever, totally fail proof and idiot proof to be honest. I can’t wait to try some more adaptions.

Now, if you’ll excuse me, I’m off to feed my face with lots of baked goods!!

 

 

XOXO

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Best Pumpkin Muffins EVER – FACT!

I use The Post Punk Kitchen for a lot of recipe ideas because I can’t have eggs, and it’s a completely vegan website so I love looking for alternative ideas and inspiration to help me along when I get sick of the same old food. Thankfully, I also love tofu too, especially the firm stuff, oo oo and the kind thats got basil in it, so tasty!

So, this recipe is one I used last year when I was selling cupcakes at a local market, people in the UK tend to be quite wary of pumpkin, I have no idea why. I love me some pumpkin though, and today I had 4 tins of pumpkin puree tucked away at the back of the cupboard and just thought, what the hell, I’ll make the muffins again today. They are perfect for a snack, but best of all, breakfast or dessert! I’m always struggling for breakfast ideas, cereal never fills me, toast gets so boring and bloating, Ready Brek is nice and all but there’s only so many times you can eat porridge, especially on the rarer warm days and fruit and yogurt, again, get a little boring for me.

SO, here I go, handing you this very special recipe that I know you will all love as much as I do because frankly, if you like pumpkin and the warming spices that go with it, then there is no reason that you shouldn’t like this. I’ve adapted it ever so slightly just to my taste.

Makes 12

Ingredients

  • 1 3/4 cups all-purpose flour
  • 1 1/4 cups sugar
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground or freshly grated nutmeg
  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1 cup pureed pumpkin NOT pumpkin pie mix
  • 1/2 cup soy milk
  • 1/2 cup vegetable oil
  • 2 tablespoons dark corn syrup/golden syrup
  1. Preheat oven to 180c
  2.  In a bowl place all the dry ingredients. You can either sift them together or, like I did, use a basic hand whisk and just mix them together until they look well blended.

Dry mix

3.     In a seperate bowl mix together the wet ingredients.

Wet ingredients

 

4.   Add the wet mix the dry mix then whisk until just combined.

 

Pumpkin batter

 

5.      Fill the muffin liners 2/3 full and bake for 18-20 minutes.

 

YUMO

 

Now, firstly I have to apologise for the first post that posted by complete mistake, I have no idea what WordPress it trying to do to me but it did not amuse!! Mainly because this was my tomorrows post because I’m a lazy ass haha oh well, happy days peeps.

 

XOXO

Preparing for Pancake Day/Shrove Tuesday

Pancakes have always been a huge part of my life, for a British girl I take my pancakes seriously! Usually on Pancake Day I try to have pancakes at lunch or for dinner, Marks and Spencers do them that you can pop in the microwave and SMOTHER in Lyles Maple flavoured Syrup. Now, part of me feels that this product is the work of the devil because it’s so addictive and delicious and…..I’m drooling now, I should stop!! It got to the point though that I was having this on EVERYTHING, porridge, pancakes, honeyloaf, rice pudding. EVERYTHING.

Since I had to do the whole liquid diet thing just over a year ago though I tend to have some trouble with eggs, so where possible I do try to eat cakes etc without egg, those that are homemade anyway, I don’t see there being that many eggs in supermarket cakes given the size of the cake batter they must use in the mass production! This is a slight problem though where pancakes are concerned as you can imagine. Until now. I have just discovered this recipe by the blog Art of Dessert and it sounds pretty good. Also, it sounds like it would be pretty easy to make the dry mix in advance and just add the liquids on the morning you’re wanting to make the, how simple!

Makes 8-9 pancakes

2 Cups Plain Flour

1/4 Cup Sugar

1 1/2 Tbsp Baking Powder

1/2 tsp Salt

2 Cups Milk

1/4 Cup Vegetable Oil

1/4 Cup Orange Juice

1/4 Cup Melted Butter

  • Sift together flour, baking powder, sugar, and salt.
  • In a separate bowl, whisk together milk, oil and orange juice. Slowly add in the melted butter.
  • Pour about 1/2 cup of batter onto a hot nonstick pan. (This batter is tends to bubble up and thicken due to the baking powder. You can gently stir it to break down some of the bubbles to bring it back to a pourable consistency.)
  • Cook until you see a few bubbles rise to the surface and it’s dry around the edges, then flip over to cook the other side until lightly browned.
  • Serve!!

Now, I haven’t tested these myself yet, but if you do please let me know how you get on. As soon as I make them I’ll post pictures, if they last that long! CAN.NOT.WAIT.

The amazing IHOP!

Dennys Pancakes, en route to Lake Tahoe

Butterscotch Pancakes from IHOP, Lake Tahoe! And yes, I ate the lot 🙂

I really do love pancakes.

XOXO

Lucky Lucky Charms!!

I can’t actually put into words how excited I am right now (though this could be the E numbers!!) I went shopping with my Grandma this morning to Leeds to take some Hunter Wellies back (don’t even get me started on Offices return policy, customer service is NOT their strong point!) and we popped into Harvey Nichols for a look round. Now, I haven’t really ventured past Floor 3 there for a while (beauty – Floor 1, shoes and women’s clothes – Floor 3!) but we went up to the top floor today and had a look around at the food and, Harvey Nichols, I SALUTE YOU! They had an amazing range of American groceries, not as large as Selfridges obviously but large enough so I could get my Lucky Charm fix!! I also bought those Panda faces with chocolate in and some Pretzel Petes Honey and Mustard pretzel crisps. I’m in love. Lucky Charms are so yummy, why oh why did the UK pull them off of our shelves? Same with Poptarts, get it together Britain, Chocolate and Strawberry are not the best flavours and do not compare at all to Hot Fudge Sundae or Cookie Dough!

Who needs Rice Krispies when you have Lucky Charms?! Pffft.

So these have been my little after lunch snack! I do have the serious munchies though so may have to go raid the fridge……..

Aside from my Leeds trip I’ve been having a think about Christmas again. Mum bought the Ideal Home’s Complete Guide to Christmas again this year and it has a few pretty tempting recipes in. Has anyone ever tried Chestnut Soup?? I certainly intend to attempt to make the Mulled Syrup recipe, it says good as a ‘gift for him’ but, seriously, this is likely to become a gift for me!! Anyway, I thought I’d write it up incase anyone else wants to give it a whirl…..

Mulled Syrupwww.housetohome.co.uk/christmas

You will need:

9oz/275g golden caster sugar

2 cinnamon sticks

12 juniper berries

8 whole cloves

3/4 teaspoon grated nutmeg

2 Tablespoons Orange liqueur

1 Orange, sliced (optional, this is for decoration of the bottles)

Funnel and 2 sterilised glass bottles

  1. Put the first 6 ingredients into a large saucepan with 900ml of water. Heat the mixture gently and stir to dissolve the sugar slowly, then boil for 5 mins. Leave to cool in the pan.
  2. Set the oven for 150c/300f/gas mark 2. Line a baking pan with with greaseproof paper and lay the slices of orange on to bake for 20 mins until they are dry.
  3. Using the funnel, pour the mulling syrup into the bottles, dividing the cinnamon sticks etc between the 2.
  4. Seal and store for up to 2 months.

TO SERVE:

  • Pour 450ml of syrup and 1 bottle of red wine (or cider etc) into a large saucepan and heat gently until warm. DO NOT BOIL.

TO DECORATE BOTTLE AS A GIFT:

  • Push a skewer/kebab stick through the centre of each dried orange slice to make a hole then thread through some ribbon and attach to each bottle. Finish with a home-made label and instructions.

Sounds delicious if you ask me! If anybody tries to make it please do let me know how it turns out or as soon as I make it, I will of course blog about it (if I can focus on the keyboard haha)

This post has turned into quite a long one today! I’m now off to scour www.Pinterest.com for crockpot recipes! It’s getting colder by the day here and I need my cosy food!

This made me laugh! Gotta love Google Pics

Ciao for now

xoxo