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Blueberry and Pecan Muffins
Chocolate Chip Muffins
Raspberry & chocolate chip muffins

Muffin Recipe = Blueberry and Pecan Muffins - makes 6

Ingredients:
4 oz (110g) small blueberries
2 oz (50g) pecan nuts, finely chopped
5 oz (150g) plain flour
0.5 level tablespoon baking powder
0.25 level teaspoon salt
1 large egg
1½ oz (40g) caster sugar
4 fl oz (110ml) milk
2 oz (50g) butter, melted and cooled slightly
0.5 teaspoon pure vanilla extract

For the topping:
2 oz (50g) pecan nuts, finely chopped
some Demerara sugar

Method:
Pre-heat the oven to gas mark 6, 400°F (200°C).

You will need 1 standard muffin tin. These can be baked with or without cake papers - if you're not using papers, grease the tins well. Seive the flour, baking powder and salt into a large bowl.
In a separate bowl, mix together the egg, sugar, milk, melted butter and vanilla extract. Seive the dry mixture into the egg mixture – yes, sieve it again, your muffins need a lot of air! Take a large spoon and fold the dry ingredients into the egg mixture – this should be done as quickly as possible, this should take about 12 seconds - Don't beat or stir, the mix will look uneven, this is what will ensure that the muffins stay light.

Fold in the blueberries and pecan nuts, again with a minimum stirring. Spoon in enough mixture to fill each muffin cup then top with chopped pecans and Demerara sugar. Bake on a high shelf of the oven for 30 minutes or until well risen and brown. Remove the muffins from the oven and cool in the tins for 5 minutes before transferring to a wire rack.

Muffin Recipe = Chocolate Chip Muffins - makes 8

Ingredients:
2 Eggs
250ml Milk
125ml Vegetable Oil
100g Granulated Sugar
100g Brown Sugar
1 tsp Vanilla Extract
400g Flour (plain)
4 teaspoons Baking Powder
1 teaspoon Salt
150g Plain Chocolate

Method:
Preheat the oven to 200°C (gas mk 6, 400°F) and line a muffin tray with paper muffin cases.
Place the eggs, oil, vanilla extract, sugars and milk in a large mixing bowl and beat together.
In another bowl place the flour, salt and baking powder and mix thoroughly.
Chop the chocolate into small pieces, and stir into the flour mixture. Pour in the liquid, and mix together until just blended. Fill each case to just below the top with the muffin mixture. Bake the muffins for 20-25 minutes. They are cooked when a skewer inserted into one and then removed comes out clean.

Muffin Recipe = Raspberry & chocolate chip muffins - makes 8

Ingredients:
2 eggs
125 ml vegetable oil
250 ml milk
1 tsp vanilla extract
200 g sugar
400 g plain flour
3 tsp baking powder
1 tsp salt
100 g white chocolate chips
150 g fresh raspberries

Method:
Preheat the oven to 200°C (gas mk 6, 400°F) and line a muffin tray with paper muffin cases.
Place the egg, oil, milk, vanilla essence and sugar in a mixing bowl and beat together until sugar has dissolved. In another large bowl, thoroughly mix the flour, baking powder and salt. Add the white chocolate chips and mix. Add the liquid mix to the dry, and roughly mix it in - it does not have to be absolutely smooth. Add the raspberries last and mix very, very carefully not to break up the fruits.
Fill a muffin tray with paper muffin cases, and then fill each case approximately two thirds with the muffin mixture. Bake the muffins for 25 minutes.