Crumpets

Crumpets for Tea

So, very easy you won't want to buy another one

This recipe will make 20 crumpets

 Equipment:- you'll need 4 x 7cm metal ring moulds or pastry cutters

a griddle or heavy non stick frying pan

Ingredients:-

175g / 12oz ( 3 cups) plain (all purpose flour)

half tsp caster sugar

half tsp salt

1 tsp fast acting dried yeast

300ml / half a pint of tepid water (1¼cups)
300ml/ half a pint of tepid milk  (1¼ cups)

sunflower oil for greasing the rings

put the flour, sugar, salt & dried yeast into a large bowl and mix well together

Make a well in the centre of the bowl and pour both liquids into it.

Bring the flour in from the sides and mix until a smooth batter is formed

Cover with cling & leave in a warm place for around 45mins to 1 hour. You should see bubbles rising on the top of the batter.

Beat well for two minutes.>

put the griddle/frying pan on a moderate flame.

Grease the ring moulds and place in the pan to heat through.

Pour approximately 3/4 of an inch/2cms of the batter into each mould

Cook for around 5-7 mins, the tops should have crumpet type holes in it and it should be almost dry to the touch.

Turn them over, push the crumpet down in the ring so it makes contact with the pan. Cook on for around a minute until the crumpet starts to brown.

Transfer to a cooling rack.

Repeat for the next batch making sure you grease the moulds each time.

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Toast as needed serve hot with lashings of butter, you can add jam, Marmite

 lemon curd or poached eggs.

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These will freeze really well. Just take out the crumpets and toast from frozen.      

Blueberry Muesli Muffins

                      Blueberry Muesli Muffins 

A lovely very easy breakfast treat.  If you're in a hurry in the morning just do as I do and get all the ingredients out & ready to rock & roll the evening before then you're ready before everyone wakes up as they only take a few minutes to prepare. Try not to eat them too hot, hope you can wait... hope you won't get indigestion if you don't .


The Ingredients:-

250gms/ 1 cup Plain Flour

50g / third of a cup Muesli

2 tsps Baking Powder

150g / ¾cup  caster sugar

1 tsp vanilla extract

1 large egg

225ml / 1cup milk

50g/ ¼ stick melted butter

175g/ 1 cup Blueberries

a little extra Muesli for sprinking on top

12 muffin cases

a 12 hole muffin tin

Heat the oven to 180c/350f

Method:_

sift the flour and baking powder into a large bowl

stir in the sugar and muesli

in another bowl beat the egg, stir in the melted butter, vanilla & milk 

Add the wet ingredients to the dry, stir very lightly to combine
Do not overmix or you'll just end up with a tough muffin

Add the blueberries gently fold in.

Divide the muffin batter into the paper cases

I use an icecream scoop to do this nice & equally

Sprinkle over some extra muesli

Bake for around 25 minutes but check after 20

They should be well risen, springy to the touch and golden brown.

As with all muffins, I always find that they come out of the cases far better if you leave them to cool rather than eating them hot