Here is today's experiment, I found a bag of 'breakfast topping' - it's Apple, Apricot and Sultanas all chopped up really small, it works beautifully in porridge, but today I have chucked a cupful into the muffin batter to see what will happen. Roll on tea-time ...
In a large bowl mix together:
375g self-raising flour
220g caster sugar
rind of 1 lemon
In a small bowl mix together:
90g melted butter
half cup sour cream
quarter cup lemon juice
2 large eggs
Mix the wet into the dry ingredients then stir in:
1 cup 'breakfast topping'
Divide the mixture between 12 muffin cases
Bake on Gas 5/6 for 20-25 minutes
Leave in the tin for a few minutes before removing onto a wire rack to cool
It's that annual time of year when I head off to camp with my Church family and naturally I had better get the baking done first. So today I am making a fat free tea loaf, and I'll work out how many points it will cost me on my diet once it's baked.
First make a cup of very hot tea - today I used Mao Feng Green 'Tea-Pigs' tea, but any tea will do.
In a large bowl measure out:
1 cup of mixed fruit (today i used mostly sultanas with some dried chopped apricots to make it up to a cup full)
1 cup of caster sugar
Mix them together and pour over:
1 cup of hot tea
Leave to 'brew' for at least half an hour, longer if you like. The fruit needs to soak in the tea.(I usually leave the tea bags in the liquid while it soaks, so that it gets some extra flavour)
Then stir in:
2 cups of self-raising flour
1 large beaten egg
Pour the mixture into a greased and floured loaf tin
Bake on Gas 4 for about 1 hour
