Lemon & Lavender Muffins

Makes: 9 muffins

Ingredients

1. 5 heads of fresh lavender

2. 200g/7oz Billington’s Unrefined Light Muscovado Sugar

3. 200g/7oz Allinson Self Raising White Flour

4. 100g/4oz Allinson Self Raising

Wholemeal FlourPinch of bicarbonate of soda

5. 150ml/¼pt natural yoghurt

6. 90ml/6 tbsp skimmed milk

7. 1 large eggFinely grated zest and juice of 3 unwaxed lemons

8. 100g/4oz butter

For the icing:

1. 125g/5oz Billington’s Unrefined Icing Sugar

Juice of 1 lemonSeveral heads of fresh lavender

Method

1 Preheat the oven to 190C/fan 170C/gas 5. Line 9 holes of a muffin tin with paper muffin cases.

2 Snip the flowers from the lavender and put into a food processor with the light brown sugar. Whiz together to combine.

3 Tip the lavender sugar into a bowl and add both the white and wholemeal self raising flours along with the bicarbonate of soda.

4 Mix the natural yoghurt, milk, egg, lemon zest and juice together in a jug with a fork to combine. Soften the butter in the microwave on High (900w) for 30 seconds.

5 Add all the wet ingredients to the dry and gently stir together until just combined.

6 Spoon the mixture into the paper muffin cases and bake for 20 minutes until well risen and firm. Cool for 10 minutes.

7 Sieve the unrefined icing sugar into a bowl and add just enough lemon juice to make a smooth consistency. Spoon a generous amount on to the top of each muffin, so that it drizzles down the sides. Finish with a head of lavender.

Thanks BakingMad

Chocolate Brownie Muffins

Ingredients
1. 50g Dark Muscovado Sugar

2. 110g Plain Chocolate, melted

3. 110g Pecan Nuts, chopped

4. 225g Self-Raising Flour1 tsp Baking Powder

5. 225 ml Milk4 tbsp Sunflower Oil1 tsp Vanilla Extract1 large Egg, beaten lightly

Method
1. Stir all the ingredients together until just combined.
2. Spoon into paper muffin cases and bake for 15-20 minutes Gas Mark 7/220°C/425°F until well risen and firm.
3. Cool on a wire rack.

Raspberry Friands

Ingredients
Makes 12

1. 250g (9 oz) Billington’s Unrefined Golden Icing Sugar

2. 70g (2½ oz) Allinson Organic Self Raising Flour

3. 100g (3½ oz) ground almonds

4. 5 large egg whites, lightly beaten

5. 175g (6 oz) salted butter, melted

6. 1 teaspoon almond extract

7. 150g (5½ oz) fresh raspberries

Billington’s Unrefined Golden Icing Sugar, for dusting

Method
1. Preheat the oven to 200°C/180°C fan/Gas 6.
2. Place 12 muffin cases in a muffin tin.
3. Sift the Billington’s unrefined icing sugar and Allinson’s organic self raising flour into a large jug.
4. Add the ground almonds, egg whites, butter and almond essence and whisk until smooth.

Blackberry and Pecan Muffins

Baking time: 20-25

Ingredients
1. 300g (10 oz) Plain Flour

2. 1 tbsp Baking Powder

3. 175g (6 oz) Billingtons Unrefined Golden Caster sugar

4. ½ tsp Salt

5. 1 tsp Ground Cinnamon

6. 2 Eggs

7. 50g (2 oz) Butter, melted and cooled

8. 220 ml (8 floz) Milk

9. 110g (4 oz) Blackberries

10. 75g (3 oz) Pecans, roughly chopped

Method
1. Sift the dry ingredients into a mixing bowl.
2. Beat together the eggs, butter and milk.
3. Pour into the dry ingredients and mix quickly for about 15 seconds - the mixture will be lumpy.
4. Quickly stir in the blackberries and pecans.
5. Spoon into 12 greased muffin tins or muffin cases (or use individual brioche moulds) and bake for 20-25 minutes Gas Mark 4/180°C until well risen and an inserted cocktail stick comes out clean.
5. Allow to cool slightly before removing from the tin.
6. Cool on a wire rack.

Thanks BakingMad