Would have loved to have used Maple syrup but I didn't have any, might save up and buy myself a bottle for Christmas...
The chicken flan yesterday was scrumptious, finished off the last of it today with a tiny salad of tomatoes, beetroot, red onion and cucumber. Not haute cuisine but very tasty and perfect fare for a scorchingly hot day.
Here's the recipe for my muffins
250g/9oz self raising flour
1tsp baking powder
50g/2oz soft margarine
75g/3oz light brown sugar
175g/6oz mix of chopped pecans, dark chocolate and plain toffees
2 medium eggs
250ml/8 fl oz full fat milk
Heat oven to gas 6/200c/400f
Place twelve muffin cases in muffin tin
Put flour and baking powder in bowl
Rub in margarine until it looks like breadcrumbs.
Stir in brown sugar.
Add nuts chocolate and toffees.
Mix the eggs and milk and add in one go stirring all the time.
Don't overbeat it, the mixture should be lumpy.
Spoon into cases.
Bake for 25 minutes until risen, firmish and golden.
Leave in tin to cool off for a few minutes then transfer to a rack to properly cool.
These could be served warm with cream or ice cream, but I usually serve muffins at room temperature. They never go anywhere near a fridge.
Hope you try them.
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