I haven’t experimented much with citrus flavours, so when I came across a lemon muffin recipe, I thought I’d give it a go. The original recipe was for plain lemon muffins and called for much more sugar. I added my own touch by reducing the sugar, including poppy seeds and drizzling over an amazing lemon icing.
Although the icing is really basic – just icing sugar and lemon juice – there is something about it that just makes me want to eat it straight out of the bowl. This recipe makes 12 muffins which are perfect for breakfast, a traditional British tea or just a refreshing, yummy snack.
Zest of 2 lemons
Juice of 1 lemon
Pinch of salt
180ml sour cream
1 tsp vanilla extract
115g melted butter
6tbsp poppy seeds
150g icing sugar
Juice of 1 lemon
1. Preheat the oven to 200C and line 12 muffin moulds with paper cases.
2. In a bowl, rub the sugar and lemon zest with your fingertips until the mixture becomes very fragrant. To this, ass the flour, baking powder and salt.
3. Separately, whisk together the sour cream, eggs, vanilla, lemon juice and melted butter.
4. Gently fold the liquid ingredients into the dry ingredients. Remember – it’s better to under-mix than over-mix, so don’t worry if there are a few lumps in the batter.
5. Stir in the poppy seeds then divide the batter equally between the muffin cases. Bake for around 20 minutes, or until the tops of the muffins are golden and a toothpick inserted into the centre comes out clean.
Transfer the muffin pan to a wire rack and leave for five minutes, before removing each muffin from its mould and returning them to the wire rack until they have cooled completely.
6. Meanwhile, make the lemon glaze. To the icing sugar, add a few drops of lemon juice at a time and mix well. Carry on adding lemon juice and mixing until you have your perfect tangy lemon taste and the ideal medium-thick consistency. If you don’t want the icing to be too tart, you can add a bit of water instead of extra lemon juice.
7. When the muffins have completely cooled, drizzle the tops with lemon glaze and leave to set.
I couldn’t resist using this recipe after a friend recommended it to me on Twitter. I’d never tried baking bread before, but I’d always wanted to and this recipe seemed too easy not to try!
This basic recipe is from Artisan Bread in Five, with a few small tweaks of my own. It makes around 2 small loaves, but can easily be doubled or halved.
375ml lukewarm water
1 tbsp yeast
½ tsp salt
1. Pour the water into a very large container and add the yeast and salt. To this, add the flour and mix together well.
2. Cover the container with a layer of Clingfilm and pierce a small hole in the top to allow the gases from the yeast to escape.
3. Leave the dough to sit at room temperature for between 2 and 6 hours – the longer the better – to rise. After the dough has risen remarkably, leave in the fridge over-night. The next day, the dough will have collapsed – but this is meant to happen.
4. Dust the surface of the dough with a small amount of flour to prevent it sticking to your hands then rip off roughly half and use it to form a round ball.
5. Place the dough on a sheet of parchment paper and leave to rest for at least another 60 minutes at room temperature.
6. Preheat the oven to 220C and warm up a baking tray. Make 1cm-deep slashes into the dough and bake for around 30-35 minutes or until the bread develops a deep brown colour. Remove the parchment paper after about 20 minutes so the bottom of the bread bakes, too.
7. Allow the loaf to cool for around 15 minutes on a wire rack so the inside is properly cooked.
This has become my fool-proof recipe for making fluffy American pancakes with minimal effort. They’re so easy to make, that you can easily whip them up before work for a satisfying weekday breakfast. Don’t forget to keep an eye on these when they’re cooking though – a few seconds too long and you’ve got yourself a pile of black, charred crisps.
I always eat my pancakes with thick drizzles of honey, whereas Boyfriend scatters sugar and squirts lemon juice on top. How do you like your pancakes? With fresh berries? Nutella? Ice cream? Let me know in the comments section!
This recipe makes enough for four portions and is adapted from Brown Eyed Baker.
Ingredients 130g flour 1tbsp sugar 1tsp baking powder 1tsp baking soda Pinch of salt 250ml buttermilk 100ml sour cream 1 egg
2tbsp melted butter
1. Whisk the flour, sugar, baking powder, baking soda and salt together in a bowl.
2. In another bowl, whisk together the buttermilk, sour cream, egg and melted butter.
3. Pour in the wet ingredients into the bowl with the dry ingredients and gently stir until just combined. Leave to sit at room temperature for around 15 minutes.
4. Heat a large frying pan over a medium-high heat. Scoop some butter into the towel and swirl it around the pan until it is covered in a thin layer of melted butter.
5. Pour four small amounts of the mixture into the pan and cook until edges are set and bubbles on surface are just beginning to break. Flip the pancakes and continue to cook until second side is golden brown – 1 to 2 minutes longer.
Note – you must grease the pan with butter each time you add more batter or the pancakes will stick to the pan and burn.
These baked egg boats are so easy to make, yet extremely tasty and filling. Since they require so little effort, you could even make them for a weekday breakfast, although you would probably only need half a baguette to keep you going until way after lunch.
I didn’t scoop enough bread out of the baguettes and therefore couldn’t pour all of the bacon and eggy-goodness into the boats, so be sure to take out a lot of the bread! It’s quite hard to tell when these are ready, so make sure you give them at least 30 minutes in the oven.
On the balcony with a cup of tea, the glistening sea in the background and good company – these baked egg boats are the perfect brunch treat for two.
Anything gooey and cheesy in our house is almost always a favourite, and this enchilada casserole is no exception. It’s so easy to make and is great for banging together on the weekend and throwing in the freezer for a great – if not so healthy – weeknight dinner.
Serve with corn on the cob and home-made salsa and you have yourself the perfect Mexican meal for two!
½ chopped onion
50g kidney beans
3 flour tortillas
50g sweet corn
100g grated Mexican cheese
2 tbsp taco seasoning – homemade works best my favourite is from Simply Scratch.
1. Brown the mince in a frying pan for around 10 minutes and drain away any liquid. Add the onion and cook for an additional 10 minutes.
2. Stir in the salsa, kidney beans, sweet corn and taco seasoning.
3. Preheat the oven to 190C and spoon 1/3 of the meat mixture into a baking tray. Sprinkle with a little grated cheese and top with a tortilla. Chop up the tortilla to make it fit if you have to.
4. Repeat the previous step twice more and top with a generous amount of grated cheese.
5. Bake for around 20 minutes or until the cheese begins to bubble.