Recipes, Sweet Treats
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WOW what a difference 48 hours can make. I can now safely say that my homebaked products are now available in a farm shop with two other outlets in the pipeline. It is a nice feeling to be able to supply farmshops with my products. I have worked so hard on to develop over the last few weeks. I feel like my time has gone passed in a blur and to have got to this point is unbelievable. Something I never thought I would accomplish. However, I have managed it and the hard work doesn’t stop there, as there is so much more to be done. Apart from baking the products, delivering the products, pricing and labelling the products. I need to keep on developing my marketing of these products in the farm shop, continue to produce new products. Also maintain quality, keep up-to-date with paperwork and so much more. There is a lot to think about and all of this will have to be done whilst keeping my home running, caring for my family and finding some much needed “me-time”. This last bit has been non existent the last few weeks.

Chocolate Crackle Cookies (gluten and egg free)
Ginger Cookies (gluten and egg free)

Saturday morning is here, so I am hoping to make some time for me doing what I want to do alone. Before that can happen I am going to make muffins for brunch. I am going to use real eggs and full strength gluten packed flour for the children and myself to enjoy. I can’t wait. Don’t get me wrong all the different cookies I have made this last week or two which have been gluten free and egg free have been nice to try. The children have taken it in their stride and carried on eating their way through the bakes which have been on offer to them. Stacking them in their packed lunches as little welcome treats. (I know one daughter has been informing everyone from teachers to dinner ladies to lunch mates that her cookie is “special”). However, to get back to baking traditionally is really calming and I feel that I don’t have to overthink too much.

The last few weeks I have spent many waking hours thinking:-

  • How to get a recipe to work?
  • What I need to change or try next?
  • Why the bake didn’t work?

I have researched a lot and as time went on I have learned  so much. I know that I still have a lot to learn but I now feel that I can share some recipes and ideas and explain why certain methods don’t work. Also, I can explain why you need to make changes in order for recipes to work better. I will share some ideas and what I have learned another time.

Back to brunch, so I need to decide what to add to the muffins to make them for their breakfast treat. Maybe some Caramac buttons or Cherry and chocolate chunks. Better still fresh raspberries and muesli ( healthy alternative and a better breakfast option). Mmmmm MMmmm Caramac Button Muffins  now we are talking sheer indulgence. 🙂

I have decide on Raspberry and Choc Chip Muffins (well my son has decided as he checked the chocolate chips before he added them to the bowl). With his helpful mixing the muffins have been baked and eaten. There are a couple left for my husband which will be a real treat for him when he finishes work. The recipe of the muffins is as follows:

A Raspberry & Chocolate Chip Muffin Recipe
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A Raspberry & Chocolate Chip Muffin Recipe

Recipe by V.DaleCourse: Recipes, Sweet TreatsCuisine: sweet treats, muffinsDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cooking time

25

minutes
Calories

220

kcal
Total time

35

minutes

Easy to change the flavours in this recipe to suit different tastes.

Ingredients

  • For the muffins:

  • 9oz self raising flour

  • 1tsp baking powder

  • 2oz soft spread

  • 3oz caster sugar

  • 3oz milk chocolate chips

  • 3oz fresh whole raspberries

  • 2 eggs

  • 1tsp vanilla essence

  • 8floz milk

  • For the crumble topping:

  • 1oz soft spread

  • 1oz caster sugar

  • 2oz self raising flour

  • 2oz porridge oats

Directions

  • Preheat the oven to Gas 6.
  • Prepare 14 muffin places on 3 muffin trays. (no need to use cases or grease the tins as the muffin mix when baked does not stick too much to the tins.)
  • In a mixing bowl, weigh out all the ingredients for the muffins.
  • Mix with a wooden spoon roughly. (Doesn’t matter if still bits of flour or lumps of soft spread as it all evens out in the oven).
  • Transfer to the tins.
  • In a small bowl weigh out the ingredients for the crumble and rub together before sprinkling on top of the muffins.
  • Bake for 25 minutes till golden brown and well risen.
  • Allow to cool before running a knife around the edge of the muffins to help to remove them from the tins.
  • Enjoy.

Notes

  • Nutritionally, one muffin contains 220 calories, 7.2g total fat (9% daily total fat), 33.4g total carbohydrate (12% daily total carbohydrate), 1.2g fibre (4% daily fibre) (based on a 2000 calorie diet).

I still have some work to do on my blog so look out for some changes to my webshop. Also, I need to sort out some more links. Have a nice relaxing Saturday and if you feel like making these muffins let me know what you think and share a photo.