seventy-seven

summer muffins

Last Friday there were lovely raspberries and blueberries at the market and although most of them were were scoffed over the weekend there were a few left this morning.  They were a little bit smushy and there not quite enough for a cake but plenty for muffins.

makes 12 standard muffins

• 10 oz/280g self raising flour
• 1 teaspoon baking powder
• pinch of salt
•  4oz/110g caster sugar
  
• 1 egg
• 8fl oz/240ml milk
• 3fl oz/90 ml vegetable oil OR  3oz/85g butter (melted)
• 6oz/170g summer berries (you can use frozen straight from the freezer)

1. Pre-heat oven to 375F/190C/gas mark 5, and put liners in the muffin tins.
2. In a large bowl sift the flour, baking powder, salt and sugar.
3. in another bowl beat the egg and stir in the milk and oil (or melted butter).
4. Pour the wet ingredients into the dry and stir until just combined.  The mixture will be lumpy but that's fine.
5. Gently stir in the berries and spoon the mixture into the muffin papers.
6. Bake in the oven for about 20-25 minutes.

chocolate chip

The weekend here was blissful.  The new trampoline arrived and after Mr W and I assembled it - with the children shouting out instructions - the weekend was spent alternating between the trampoline and the paddling pool.  Somewhere in between it all I did get round to making chocolate chip cookies.   It has to be said though that the recipe is so simple these yummy biscuits are mixed up and out of the oven in no time.   They are a great thing to make with children.

You will need

125g/5oz unsalted butter - melted

100g/4oz caster sugar

75g/3oz soft brown sugar

1  egg

1 teaspoon vanilla extract

150g/6oz plain flour

1/2 teaspoon baking powder

pinch of salt

100g/4oz chocolate chips.

Pre-heat the oven to 170 C / 325 F / gas mark 3 and line 2-3 baking sheets with greaseproof paper.  In a bowl whisk together the two sugars and melted butter.  When these are well combined whisk in the egg and vanilla extract.  Sift the flour, baking powder and salt into the mixture and add the chocolate chips.  Fold the flour and chocolate chips into the mixture until well combined.  Spoon dollops of the mixture on to the greaseproof paper leaving a generous space between each spoonful.  Bake in the oven for 8-10 minutes.   Allow to cool slightly before transferring to a cooling tray.  if there are any left they will keep for 2 or 3 days in an air tight container.