Oh Crumbs – That’s Amazing!

P1000110Yesterday was another wet – no, torrentially rainy, cold spring day.  What is going on with the weather – we have guests from Germany who say that the spring we should be enjoying is equally illusive there, and I was speaking from a lady from Italy who said the same – cold and damp.  Grr.

We had run out of biscuits and I really didn’t want to go out to get more.  There was some fresh bread left from breakfast, so I had a look on line for inspiration, and found a solution to the problem of the empty biscuit box and the left over bread… Breadcrumb Cookies!

This recipe is on a site which I really enjoy – ‘Thrifty Fun’ – thought I would share it because it is so amazing – as many of their ideas are.

Follow the link for Thrifty Fun –      http://www.thriftyfun.com/tf64866920.tip.html

I wouldn’t say that they are the best cookies ever, but they are good, and definitely worth making – if only just to use up those scraps of bread that look lonely, and to entertain and amaze yourself on a wet day!

Start the day with Zest – Lime marmelade muffins.

Last year it was all about Cupcakes…

This year, it’s Muffins.

P1000145They’re so very very easy – they could almost be called a convenience food.  But a fun one – and one that you can be sure only contains good things.     And they’re a great subject for experimentation – you can make an unlimited range of flavours quick and easily – and because they’re batter based, there’s no need to soften butter, or for creaming, or any special skills.

Give them a go – you wouldn’t believe the transformation from lumpy, unattractive batter that goes into the oven to the domed little beauties that come out – magic!

Here’s a recipe to give you a tangy lift in the morning – best eaten  still warm from the oven… yum!

Makes 12 muffins.

Preheat oven to 400F, 200C, Gas 6.

1/4 cup butter, melted

2/3 cup marmalade (I use lime marmalade for an extra zing)

2 cups self raising flour

1/2 tsp baking powder

1/2 cup sugar

2 eggs – lightly beaten

3/4 cup milk

2 tsp lemon or lime zest, and 2 tp orange zest

1.  Line your muffin tin with 12 muffin cases.

2.  Heat butter and 1/3 cup marmalade gently to melt together.  Stir and cool.

3.  In a large bowl, sift self raising flour and baking powder.

4.  Make a well in the centre of the flour.

5.  In a small bowl or jug, combine eggs, milk, zest/s and butter marmalade mixture.

6.  Add liquid to the flour in one go and stir a little – it should stay lumpy – if you over mix it, the muffins will have hard tops.

6.  Fill cases 2/3 full with batter.  Bake until golden brown – around 15 – 20 minutes.

7.  The muffins are ready when a skewer or thin knife inserted into the middle comes out clean.

8.  While they are cooking, make the glaze for the muffins – gently heat 1/3 cup marmalade.

9.  Brush glaze over the hot muffins and serve warm, or transfer to a wire rack to cool.

What are your favourite muffins – do you make them yourself, or where do you buy them from?