Greengage and Lavender Muffins

As summer ends several varieties of special plums make an appearance. Greengage are sweet and smaller than regular plums and the flesh is a golden green colour. Amazing on their own or baked, we can even make a lovely conserve with them.
Near my grandparents house in New Zealand is a lavender farm and they would grow mainly Angustifolia which is ideal for cooking, compared to other varieties of lavender which are too bitter for baking. Quite often people put lavender in with sugar to infuse and give a fragrance which is a nice idea when making a cup of tea. There was even a brief period in the late 90's where home economist would add lavender to almost anything, which I must confess, I didn't like. My biggest hate is chocolate infused with lavender, it's like biting into a bar of soap even the thought of it makes me nauseous. Ever since I've been quite reluctant to use it, however once in a while I do experiment with lavender and these muffins went down very well in Kaffeine last week. Hopefully you find this recipe a bit more subtle.

450g plain flour
200g sugar
100g salted butter
2 eggs
100ml buttermilk
100ml milk
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon cinnamon
1 teaspoon vanilla extract
300g greengage plums
4 Angustifolia lavender stalks

METHOD:
Place butter in a sauce pan and melt over a medium heat, once melted remove from heat and place to one side to cool slightly. In a large mixing bowl add flour, sugar, baking powder, soda, cinnamon and stir together until evenly combined. Slice the plums in halves, remove the stones and slice them into quarters. Pick the floral buds off the the lavender and roughly chop into smaller pieces and add to dry mixture along with the plums. Beat eggs into butter and pour into dry muffin mix along with the buttermilk, milk and vanilla. Using a butter knife, cut the wet and dry together until just incorporated. Grease a 12-hold muffin pan with oil spray or butter then evenly divide the batter into the pan, bake in pre-heated oven set at 180ºC for 25 minutes. Once cooked leave to cool in pan for 10 minutes before removing. Best served cut in half and lightly toasted under a grill then spread with butter.

Passionfruit and Ginger Muffins

Here's a slightly spiced and tropical muffin mixture to keep the sun shinning just a little longer. This mixture is reminiscent of carrot cake and my new favourite muffin variety.

450g plain flour
200g sugar
100g butter
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
100ml coconut milk
100ml buttermilk
2 eggs
8 large passion fruit
2 tablespoons grated ginger
25g sultanas
25g chopped dried apricots
2 tablespoons dessicated coconut 1/2 teaspoon cinnamon
1 teaspoon vanilla
2 teaspoons brown sugar

Method:
Put butter in a small pot and melt, once melted place to one side for cooling. In a large bowl place flour, sugar, baking powder, soda, cinnamon, sultanas, apricots, dessicated coconut and stir together. Scoop the seeds from 6 of the passion fruit into dry mixture, then beat eggs into butter and  pour onto dry ingredients. Then add the ginger, coconut milk and buttermilk, using a butter knife cut through the wet and dry till just combined. Grease a 12 hold muffin pan with oil spray or butter, evenly distribute the muffin mixture into pan. Bake in oven set at 180oC for 25 minutes. While the muffins are cooking spoon the seeds of the 2 remaining passion fruit into small sauce pan and add brown sugar. Place sauce pan over medium heat and cook till passion fruit starts to bubble, remove from heat. Once muffins are cooked brush the passion fruit syrup over muffins and leave to set for 15 minutes before removing muffins from pan.

Apple, Celery, and Curry Muffins

Here's another savoury muffin variety that smells amazing when baking. I have to concentrate and make sure my mouth is closed when these start to bake as I tend to dribble (not a pretty sight). Now the days are getting shorter and apple season is apon us this is a novel way of using apples in a savoury treat. The ultimate comfort snack.

450g plain flour
100g salted butter
2 eggs
100ml milk
100ml butter milk
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon curry powder
70g grated cheddar
1 large stick celery
1 bramley apple
Small handful coriander leaves chopped
Cracked pepper

METHOD:
Melt butter and leave to cool slightly, place flour, baking powder, soda, curry powder and a good cracking of pepper into a large mixing bowl and roughly combine. Peel the apple and grate then add to the dry ingredients along with the cheese and coriander, stir till apple is coated in flour. Wash the celery stick and slice into 4 lengthways then roughly dice into small cubes, add to the mixing bowl.
Beat the eggs into butter and fold into dry mixture along with buttermilk and milk. Using a butter knife cut the dry and wet ingredients together gradually till just under combined. Grease a 12 hold muffin pan with either spray oil or butter and evenly spoon the mixture into pan. Bake muffin at 180oC for 25 minutes till golden brown, once cooked leave to stand in pan for 10 minutes before removing.

White Peach and Raspberry Cream Muffins

My list of things that are amazing during summer 2012,
1. London Olympic
2. The sun making an appearance
3. Berries
4. Summer stone fruit!!!!
Here's a lovely little summer muffin recipe that's bound to win gold with your friends and family.

450g plain flour
200g sugar
100g butter
100ml buttermilk
100ml milk
2 eggs
1 1/2 teaspoon baking powder
1/4 baking soda
1/2 teaspoon cinnamon
150g white peaches
75g raspberries
100g mascarpone
1 teaspoon vanilla

METHOD:
Put butter in sauce pan and melt, once melted place aside to cool slightly. In a large mixing bowl add flour, sugar, baking powder, soda, cinnamon and mix together. Slice peaches in half and remove the stone, then cut each half into 1cm cubes and add to the dry mixture. In a small bowl add the mascarpone, raspberries, and vanilla, stir together till just combined. Beat eggs and buttermilk into butter till well combined then add to dry muffin mixture along with the milk. Using a butter knife cut the wet into dry, half way through combining muffin mixture together add the mascarpone mixture. Continue folding the muffin mixture together till just combined. Grease a 12 hold muffin pan with butter or oil spray and evenly distribute muffin mixture between the pan. Bake in preheated oven set at 180oC for 25 minutes. Once cooked leave to cool for 15 minutes before removing from pan. 

Samphire, Lemon and Poppy Muffins

My new favourite savoury muffin, salty, zesty and bits of crunchy texture. Samphire is a salty vegetable that grows in shallow sea waters or off rocks near coastal lines. Very delicate texture and taste similar to asparagus. I've seen samphire for sale in Waitrose near the seafood section, however not many other place's sell it. Maybe your local fish mongers if you're lucky!

450g plain flour
100g butter
2 eggs
100ml buttermilk
100ml milk
100g grated cheddar
1 1/2 teaspoon baking powder
1/4 teaspoon baking soda
100g samphire
2 un-waxed lemons
3 tablespoons poppy seeds
Good pinch of salt

METHOD:
 Melt butter and place to one side to cool slightly. In a large mixing bowl add flour, cheddar, baking powder, soda, samphire, zest of lemons, poppy seeds, salt and stir together. Beat the eggs in butter and add to the dry mixture along with buttermilk, milk and juice of lemons. Using a butter knife cut through the wet and dry till just under combined. Grease a 12 hold muffin pan with oil spray or butter and evenly distribute the mixture between the pan. Bake in oven set at 180oC for 25 minutes.
Once cooked leave to cool for 15 minutes before removing from pan.

Flat Peach and Sea Buckthorn Muffins

Flat peaches or mountain peaches commonly found throughout Europe during summer has slowly become a popular fruit in the UK over the last 4 years. White flesh, small, super sweet and are great for baking or making conserves.
I've married the flat peaches with sea buckthorn which is a small prickly shrub that grows on sand dunes and cliffs. The bright orange berries are juiced and can be used for jams, jellies, dressing or baking! Quite tart and citrus in flavour but has a some what mellow after taste and very high in vintamin C, carotene and B2.

450g plain flour
200g sugar
100g butter
2 eggs
100ml buttermilk
125ml milk
1 1/2 teaspoon baking
1/4 teaspoon baking soda
1 teaspoon Cinnamon
1 teaspoon vanilla
300g flat peaches
4 tablespoon sea buckthorn juice

METHOD:
Place butter in small sauce pan and melt, once melted place to one side and cool slightly.
Slice the peaches in half and remove the stone, then cut the peaches into slices. In a large mixing bowl add flour, sugar, baking powder, soda, cinnamon and mix together. Beat eggs into butter and add to the dry mix along with buttermilk, milk, vanilla, peaches and buckthorn juice. Using a butter knife cut through the wet and dry till just under combined. Grease a 12 hold muffin pan with either oil spray or butter and evenly divide muffin mixture into pan. Place in pre-heated oven set at 180oC for 25 minutes. Once cooked leave to cool in pan for 15 minutes before removing. 

Peanut Butter and Grape Muffins

OK another nutty combination but just think peanut butter and jelly! Nutty and fruity and lovely for a spot of morning tea or a afternoon treat. Long live the Muffin!

450g plain flour
200 sugar
100g butter
100ml buttermilk
125ml milk
250g black or red grapes
200g crunchy peanut butter
2 eggs
1 1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon cinnamon
1 teaspoon vanilla extract

METHOD:
Place butter in small sauce pan and melt over medium heat, once melted place aside to cool slightly.
In large mixing bowl add flour, sugar, baking powder, soda, cinnamon and roughly mix together. Wash and slice grapes in half and add to the dry mixture with peanut butter. Beat eggs into butter and pour on dry mixture along with milk and vanilla. Using a butter knife cut the dry into the wet till just combined.
Grease a 12 hold muffin pan with oil spray or butter and evenly distribute muffin mixture into pan. Bake muffins in pre-heated oven set at 180oC for 30 minutes, once cooked leave to cool in pan for 15 minutes before removing.  

Strawberry and Coconut Muffins

Air Hair Lair... say this aloud. Another pretty little sweet muffin variety and perfect warm up to the Jubilee and summer. Best served lightly toasted with a horrendous amount of butter and washed down with Bergamot tea (erect pinky optional). 

450g plain flour
200g sugar
100g butter
100ml buttermilk
2 eggs
300g frozen strawberries
250ml coconut milk
60g dessicated coconut
1 teaspoon vanilla
1/2 teaspoon cinnamon
1 1/2 teaspoon baking powder
1/4 teaspoon baking soda

METHOD:
Put butter in a small sauce pan and melt over medium heat then place to one side and cool slightly. In a large mixing bowl add flour, sugar, coconut, cinnamon, baking powder, soda and stir together. Using a sharp knife cut the strawberries in half then stir into dry ingredients. Beat eggs and butter together and pour on to the dry mixture along with buttermilk, coconut milk and vanilla. Using a butter knife cut the dry and wet together combining the 2 mixtures till just under mixed. Grease a 12 hold muffin pan with either butter or oil stray and evenly distribute mixture between the pan. Sprinkle tops of muffins with a little pinch of sugar and bake in pre-heated oven set at 180oC for 25 minutes. Once cooked leave to cool in muffin pan for at least 15 minutes before turning out.

Eat Your Greens Muffin

If I could wish for a last meal it would be oven bag roasted chicken served with sweet sticky roasted vegetables and drowning in Salsa Verde. I could seriously sit down to a jug of salsa verde and stale bread and be completely satisfied with its salty, sour, herby goodness. Which is why I've put all the essential ingredients for a green sauce into a very yummy savoury muffin. A popular item on last weeks menu with regulars and staff so why not bake a batch?

450g plain flour
100g butter
100ml butter milk
150ml milk
2 eggs
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
75g grated cheddar
60g fine capers
Small handful of rocket
Small handful of flat leave parsley
10 mint leaves
1 clove garlic
1 green chilli
1/2 teaspoon sea salt

METHOD:
Put butter in small sauce pan and place over medium heat to melt, once melted put butter to one side to cool slightly. In large mixing bowl place flour, baking powder,  soda, cheese and roughly mix together. Crush garlic, chilli and place on chopping board then add capers, rocket, parsley, mint and salt, roughly chop together into green salsa and add to dry mixture. Beat eggs in butter and pour into mixing bowl with buttermilk and milk, using a butter knife cut through the wet and dry combining together till just under mixed. Grease a 12 hold muffin pan with oil spray or butter and evenly distribute muffin mix in pan. Bake muffins at 180oC 25 minutes, once cooked leave to cool for 10 minutes before removing from pan.   

Plum and Cherry Brandy Muffin

The picture sums it up! I could quite happily pick this muffin out of the screen and eat every last pixel.
Plums and stone fruit in general are very very gradually coming into season, most varieties are still rock hard. However you might find the odd squishy plum sent up from South Africa or South America at your local supermarche which are idea for cooking with. I've married the plum with cherry brandy which gives a lovely stumped, rustic look and taste hic...great.

450g plain flour
200g sugar
100g butter
100ml buttermilk
200ml milk
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda 200g plums
100ml cherry brandy plus extra for brushing
1 teaspoon vanilla extract
1/2 teaspoon cinnamon

METHOD:
Put butter in sauce pan and place over a medium heat to melt, once melted put aside to cool slightly.  In large mixing bowl add flour, sugar, baking powder, soda, cinnamon and stir together till combined. Slice plums in half and removed the stone's and cut plums into 1cm cubes, add to the dry mixture. Once butter has cooled slightly beat in the eggs, vanilla and add to dry mixture with milk, buttermilk and cherry brandy. Using a butter knife cut through the wet and dry combining together till just under mixed. Grease a 12 hold muffin pan with oil spray or butter and evenly distribute the batter into pan. Sprinkle tops of muffins with a little extra sugar and place in pre-heated oven set at 180oC for 25 minutes. Once cooked brush the tops with a little extra cherry brandy, leave to cool in pan for 10 minutes before turning out.

Sage, Mushroom, Cider and Cheddar Muffins

I have a small confession, I cant stomach mushrooms! I know its a terrible statement coming from a chef but mushrooms honestly make me ill. Usually twice a year I'll attempt to eat them in some dish but the end result is me getting intimate with stomach acids.
However I do love cooking mushrooms and love the musty smell they give off (odd I know).
I'm pretty good at pairing mushrooms with complementary flavours such as these muffin's sage, mustard and cider all work perfectly. Tried and tested on customers and co-workers, no complaints just praise.

450g plain flour
2 eggs
100ml buttermilk
50ml milk
100ml cider
150g grated mature cheddar
2 tablespoons pommery mustard
100g butter
200g button mushrooms
6 sage leaves
2 teaspoons baking powder
Sea salt and cracked pepper

METHOD:
Slice the mushrooms and roughly chop sage then place a fry pan over a medium heat and melt the butter. Once butter has melted add mushrooms, sage and season with a pinch of salt and a good cracking of pepper. Cook the mushroom till they start to turn golden brown and remove from heat.
In a large mixing bowl add flour, baking powder, cheese, pinch of salt, crack of pepper and stir together till evenly combined. In a separate bowl beat eggs, buttermilk, milk, mustard and cider together, pour the wet mixture in to the dry and add mushrooms. Using a butter knife cut through both the wet and dry combining together till just under mixed. Grease a 12 hold muffin pan with either butter or spray oil and evenly distribute batter into the muffin pan. Bake in a pre-heated oven set at 180oC for 25 minutes. Once cooked leave to cool for 10 minutes before removing from the pan.