- 25g pumpkin seeds (1 ounce) plus extra for sprinkling (1/2 cup)
- 25g sunflower seeds (1 ounce) plus extra for sprinkling (1/2 cup)
- 225g plain flour (1 1/2 cups)
- 2 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 2 tsp poppy seeds
- 115g demerara sugar (1/2 cup turbinado) plus extra for sprinkling
- 80g dried cranberries (generous 1/2 cup)
- 250ml plain bio yogurt (1 cup)
- 75ml sunflower oil (1/3 cup)
- 1 large free range egg, beaten
Wholesome Seeded Cranberry Muffins
Ingredients:
- 25g pumpkin seeds (1 ounce) plus extra for sprinkling (1/2 cup)
- 25g sunflower seeds (1 ounce) plus extra for sprinkling (1/2 cup)
- 225g plain flour (1 1/2 cups)
- 2 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 2 tsp poppy seeds
- 115g demerara sugar (1/2 cup turbinado) plus extra for sprinkling
- 80g dried cranberries (generous 1/2 cup)
- 250ml plain bio yogurt (1 cup)
- 75ml sunflower oil (1/3 cup)
- 1 large free range egg, beaten
Instructions:
How to cook Wholesome Seeded Cranberry Muffins
- Line a muffin tray with paper liners. Preheat the oven to 190*C/375*F/ gas mark 5.
- Pop the sunflower and pumpkin seeds onto a baking tray and toast in the oven for 5 minutes. Let cool.
- Whisk together the flour, sugar, baking powder, soda, cinnamon, poppyseeds, cooled seeds and the cranberries in a large bowl.
- Whisk together the oil, yogurt, and egg. Make a well in the centre of the flour mixture. Pour in the wet ingredients and stir together just to combine. Divide the batter between the prepared muffin cups. Sprinkle the tops of each with a few seeds and some demerara sugar.
- Bake in the preheated oven for 20 to 25 minutes. Tip out to cool on a wire rack. Store any leftovers in an airtight container.
Did you make this recipe?
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
Here I am with another Sunday Meals of the Week post. This is the day I generally share with you all of the main meals that I have cooked for myself in the previous week. A delicious recap of how I have been feeding myself.
I determined when I moved into my own place that I as not going to become one of those people who ate out of cans and boxes, not while I had the ability to cook for myself that is. I am a person who loves to cook and I think I would be rather bored eating ready-meals and frozen dinners. So as long as I can cook, I WILL cook!
I also hate waste so I always try to use up everything that I have as much as possible. Its very hard sometimes, so I tend to shop for myself every few days now rather than once a week. I find that the fresh ingredients like salad, etc. just don't last any longer than a few days. I would rather go a bit more often and throw out less.
If, along the way, I can inspire some of you with some of your menu planning, then that makes me very happy.
Here are my meals for the past week. If I have eaten out, (which I did twice this week, once at my sister's and once at a restaurant) I have endeavored in most cases to provide you with a recipe that you can make at home. I have also tried to make all my meals senior and budget and small family friendly. You can certainly double up on any of the recipes if you are feeding more than a few people!
I hope you enjoy reading this post as much as I enjoyed eating the meals and writing it up!
SUNDAY, May 11th - Dinner at Cindy's
On Sunday I had dinner at my sister's place. She had cooked a ham, and we had boiled new potatoes and roasted sweet potatoes and Brussels sprouts on the side. It was delicious.
In its place I am sharing my recipe for Classic Baked Ham. Such a simple and delicious thing to make and enjoy. Cindy cooked hers in the air fryer to save having the oven on for a long time. That is a smart idea and doesn't heat up the kitchen! Delicious!
MONDAY, May 12th - Creamy Boursin Chicken
Juicy, golden-seared chicken cutlets smothered in a rich, velvety garlic and herb Boursin cheese sauce. This is a dish using simple ingredients with maximum flavor! Perfect for a cozy dinner, served with fluffy mashed potatoes or buttery rice. You’ll want to lick the plate clean!
I didn't have any potatoes on the day so I had to make do with some rice. I added some cooked frozen petit pois on the side. This was a really delicious meal that went down a real treat! I highly recommend!
TUESDAY, May 13th - German Casserole
This was something I had not cooked in a very long time. My sister had given me some ham to bring home with me and I used it in this delicious and yet very simple casserole. This is a great casserole that uses up leftovers in a very delicious way! Simple and easy to make and a quick bake. You will need leftover cooked ham and potatoes. To be honest I used canned potatoes from my store cupboard which I sliced up. These get layered in a casserole dish along with some sauerkraut and onion. An egg mixture is poured over top and then you scatter a healthy amount of cheese over everything and bake. It is truly delicious!
I enjoyed this with a simple mixed salad. I was also able to take some to my next-door neighbor who really enjoyed it as well! You know what they say, a joy shared is a joy doubled!
WEDNESDAY, May 14th - Dinner out with Dad and Hazel
I went out to the Big Scoop with my father and his friend Hazel on Wednesday night. I had not been out to dinner with them in a while. I wasn't sure that Hazel was going to be there, and I hated to think of my dad eating all on his lonesome. I did invite him to come here, but he likes to flirt with the waitresses, and he can't do that here. ha ha Anyways, Hazel ended up showing up as well.
I had a cheeseburger and chips. In its place I am sharing my recipe for Smash Burgers. I probably would have enjoyed them a lot more than the ones from the restaurant. I am always really thirsty after eating there and I don't add any salt to my meal. I think they really season everything too much.
My homemade smash burgers are really delicious, and I am not just saying that. Delicious burgers, nicely browned on the outsides and filled with cheese. I like to serve them on toasted soft buns with lots of pickles, onions, tomatoes, lettuce, etc. But you can pick your own garnishes. Whatever you choose, your family will love these.
THURSDAY, May 15th - Mediterranean Style Marinated Chicken
This is my favorite way to cook chicken thighs when the temperatures start to rise. I always cook extra to have with salads or sandwiches, etc. Juicy chicken thighs soaked in a zesty marinade of lemon, garlic, olive oil, and fragrant herbs. They are then grilled to perfection for a smoky, golden finish. I use my Cuisinart countertop Griddler to cook it. It always comes out juicy and perfect.
I served it with a side of Dirty Martini Pasta for the win! It went perfectly together!
FRIDAY, May 16th - Baked Haddock with a Buttery Cracker Topping
Fish for Friday with one of my favorite fish recipes! My sister and family love this as well. This is based on a fabulous recipe which I found on the NY Times cooking site. The original recipe used cod. I subbed haddock. This is one of the most delicious fish recipes I have ever tried.
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
- 2 1/2 cups (313g) all-purpose plain flour
- 1 tsp baking soda (bicarbonate of soda)
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 tsp maple flavoring (optional)
- 1/2 cup (114g) butter, at room temperature
- 1 cup (200g) soft dark brown sugar, packed
- 1 large egg, room temperature
- 1/2 cup (118ml) pure maple syrup
- 1 1/2 cups (165) chopped toasted pecan nuts (see notes)
- 1 TBS cream cheese, room temperature
- 1 TBS butter, room temperature
- 1 TBS whole milk
- 1/2 cup (65g) icing sugar, sifted
HOW TO MAKE MAPLE PECAN COOKIES
As simple to make as any other cookies. There is nothing complicated about these! These are milk and cookie cookies!
Preheat the oven to 350*F/180*C/ gas mark 4. Line two large baking sheets with baking paper. Set aside.
Whisk the flour, soda, salt, nutmeg, and cinnamon together in a bowl. Set aside.
Using an electric hand whisk beat the butter and the brown sugar together in a large bowl until light and fluffy. Beat in the egg, maple syrup and maple flavoring (if using).
Stir in the flour, mixing together only until there are no dry streaks visible, and scraping the sides of the bowl. Fold in the toasted pecan nuts.
Leave to cool on the baking sheets for 5 to 10 minutes, then scoop out onto wire racks to finish cooling completely.
To make the glaze whisk together the butter and cream cheese until evenly mixed. Stir in the icing sugar and milk, until smooth. Drizzle decoratively over half of the cookies. You can also dip the edge in. It is your choice.
Store in an airtight container for up to 1 week.
If you are a true cookie monster like me, you will probably also enjoy the following delicious cookie options! I can promise you that they are both incredibly edible and deliciously moreish!
I would never lie to you!
QUARTER CUP COOKIES - These incredibly moreish cookies are made from exactly 1/4 cup of each of the main cookie ingredients, aside from the flavorings and soda. The end result is a delcious cookie that everyone enjoys. They were originally called 10 cup cookies, but that made far too many cookies for me, so I reduced everything to 1/4 cup!
LEVAIN BAKERY OATMEAL RAISIN COOKIES - A copycat recipe of the infamous Levain Bakery cookies. These are excellent oatmeal raisin cookies. The recipe makes nine very large cookies. Each one weighing in at almost half a pound each. These are a real indulgence, with plenty of nutty oats and sweet raisins. You could make them smaller but then they wouldn't be Levain.

Maple Pecan Cookies
These are crispy edged with chewy middles and lots of maple flavor and toasted pecans. Very moreish! There is an optional cream cheese drizzle frosting as well. You can either drizzle or dip.
Ingredients
- 2 1/2 cups (313g) all-purpose plain flour
- 1 tsp baking soda (bicarbonate of soda)
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 tsp maple flavoring (optional)
- 1/2 cup (114g) butter, at room temperature
- 1 cup (200g) soft dark brown sugar, packed
- 1 large egg, room temperature
- 1/2 cup (118ml) pure maple syrup
- 1 1/2 cups (165) chopped toasted pecan nuts (see notes)
- 1 TBS cream cheese, room temperature
- 1 TBS butter, room temperature
- 1 TBS whole milk
- 1/2 cup (65g) icing sugar, sifted
Instructions
- Preheat the oven to 350*F/180*C/ gas mark 4. Line two large baking sheets with baking paper. Set aside.
- Whisk the flour, soda, salt, nutmeg, and cinnamon together in a bowl. Set aside.
- Using an electric hand whisk beat the butter and the brown sugar together in a large bowl until light and fluffy. Beat in the egg, maple syrup and maple flavoring (if using).
- Stir in the flour, mixing together only until there are no dry streaks visible, and scraping the sides of the bowl. Fold in the toasted pecan nuts.
- Scoop out in 2 TBS measures and roughly shape into a ball using the palms of your hands. Place 3 inches apart on the prepared baking sheets.
- Press down lightly with your fingertips. (Not too much, just a bit.)
- Bake, one cookie sheet at a time, in the preheated oven for 13 to 15 minutes. When done the cookies should have turned color on the edges and bottoms. They may still look fudgy in the center. Not a problem as they will continue to cook after you remove them from the oven.
- Leave to cool on the baking sheets for 5 to 10 minutes, then scoop out onto wire racks to finish cooling completely.
- To make the glaze whisk together the butter and cream cheese until evenly mixed. Stir in the icing sugar and milk, until smooth. Drizzle decoratively over half of the cookies. You can also dip the edge in. It is your choice.
- Store in an airtight container for up to 1 week.
Notes
Toasted nuts always taste better when baking. To toast your nuts, spread them out on a baking sheet in a single layer. Toast in a 350*F/180*C/ gas mark 4 oven for 8 to 10 minutes. They should smell nice and nutty. Leave to cool before using.
Did you make this recipe?
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
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