As you know we've had workmen in our house for the past almost 3 weeks. They've been ever so polite and very accommodating, as well as doing a fabulous job, and so I decided to bake them a little treat for their coffee break the other day.

 

Muffins are the perfect portable treat.  They are easy to hold and one doesn't need a fork or even a plate to eat them . . . they also go great with a hot cup of tea or coffee at breaktime (or hot chocolate).

 

These ones are particular favourites of mine . . . quick and easy to make and they always turn out fabulous!!  I love them and so does everyone I have ever made them for.



They're are moist and delicious . . . stogged full of lovely bits of fudge and white chocolate chips, and in all honesty you can also add some toasted chopped nuts if you wish.  It doesn't matter what kind of fudge you use.  You can use the fudge chunks that come ready chopped in bags like chocolate chips, or you can use homemade or storebought fudge, any flavour you want, just so long as you cut it up into small bits.

 

I used brown sugar fudge, which turns almost to caramel when it is baked . . . very, definitely moreish. But you can use any kind of fudge you want to . . . chocolate, butter pecan, rum and raisin, vanilla . . . pick your own favourite kind.  Warm, cold or in between, these are winners no matter how you partake of them.

 

Perfect for the lunch box or for a quick breakfast in hand as you are running out the door.  They also freeze very well.  I pack them up individually and pop them into the freezer, ready to take out whenever the whim strikes.

 

You can take the time to thaw them out if you wish . . . or you can pop them into the microwave frozen for 35 to 40 seconds and they will taste like you just took them out of the oven.


 
 I do hope that you try them and if you do, that  you enjoy them even half as much as we do!  As Laurie would say . . . winner winner chicken dinner!


 

*Vanilla Fudge Muffins*
Makes 12
Printable Recipe

Eat while warm for moreish squidginess!  Almost dangerous!

300g of self raising flour (2 cups)
1 tsp baking powder
pinch salt
115g of golden caster sugar (1/2 cup)
85g of fudge chunks (1/2 cup)
85g of white chocolate chips (1/2 cup)
125ml of whole milk
100ml of half fat creme fraiche (scant 1/2 cup)
1 large free range egg, beaten
1 tsp vanilla extract
60g of butter, melted (1/4 cup)

Preheat the oven to 200*C/400*F/ gas mark 6.  Butter a 12 hole muffin tin, or line with papers.

Whisk the flour, baking powder, salt, sugar, white chocolate chips and fudge chunks together in a bowl.  Whisk the milk, creme fraiche, egg, vanilla and butter together in a beaker.  Add all at once to the dry ingredients and fold together just to combine.  Spoon big dollops into your prepared pan.

Bake for about 20 minutes until risen and golden brown.  Leave to cool in the pan for several minutes before removing to a wire rack to cool.  Eat warm for the best flavour.

Note:  Any leftovers can be warmed in the microwave for 15 to 20 seconds.

 

You just can't beat having a delicious homebaked muffin for a great "Breakfast on the Go!"  Now that the school year has begun once more in earnest . . . those morning moments are all the more precious.  Breakfast being the most important meal of the day . . . it's also really important that you eat something which is substantial, fairly healthy and that will help to keep you going until at least coffee break time!



Children have early morning sports and club activities to dash off to, early morning buses to catch . . . mom and dad are trying to get everything sorted, showered and fed before they have to dash off to work . . . and the list goes on and on.  It soon becomes far much easier to pick up a donut at the coffee shop on the way in, or feed the hungry babes with a pop tart or other equally as chemical and additive filled portable "breakfast" goodie.  Not good . . . they might taste good . . . but they are just not good for you.

 

Wholesome and hearty muffins, baked with natural ingredients are a delicious and healthier alternative to a fast food breakfast sandwich or other "quick" choice.   Taste tempting muffins such as these fabulous ones shown here today . . .

 

Muffins made with whole grains . . . fruit, not a lot of fat, not a lot of sweetening . . . filling and tasty nonetheless . . . and reasonably sized, not gargantuan.  A muffin is supposed to be a muffin . . . not a cake baked in a muffin tin.



Breakfast on the go.  Portable goodness.  Very easy to bake ahead and freeze, and then just take out as and when you are wanting something quick, and wholesome . . . and filling.  This will put some lead in your pencil and help to get you and your family through the morning without  finding yourself hungry again half an hour down the road, and so starving by elevensies that you grab something very bad for you like a candy bar or a bag of crisps . . .

 

I used to have my own coffee shop years ago . . . and these tasty little babies were one of the most popular muffins on the menu.  You can substitute mild molasses for the maple syrup if you wish, and other dried fruits for the sultanas . . . if sultanas are not to your taste.

 

The low fat buttermilk makes them moist . . . sweetened naturally with some maple syrup and muscovado sugar . . . whole bran cereal and unbleached plain flour . . . naturally sweet sultanas, high in fibre and low in fat.   These are my breakfast winners!  (Sans the butter, of course!!  What can I say . . . I felt like indulging myself this morning . . . I can sometimes be quite naughty.)



*Everyday Maple, Bran and Sultana Muffins*
Makes 12 medium muffins

I like my Bran Muffins chock full of raisins, but feel free to subsitute other dried fruits such as blueberries, cranberries or chopped apricots or dates. 
Moist and delicious muffins!  Not too sweet.  I bake these and then store them in the freezer.  Then I take them out, one or two at a time and just reheat them for a few seconds in the microwave.

375ml of low fat buttermilk (1 1/2 cups)
2 large free range eggs
4 TBS unsalted butter, melted
60ml of sunflower oil (1/4 cup)
60ml of pure maple syrup (1/4 cup)
50g of all bran cereal (about 1 1/2 cups)
225g of raisins (1 1/2 cups)
100g of plain flour (1 cup)
30g of wheat or oat bran (1/2 cup)
50g of soft light brown muscovado sugar (1/4 cup packed)
1 tsp baking powder
1 tsp bicarbonate of soda
1/4 tsp fine sea salt
50g of toasted chopped walnuts, or pecans (1/2 cup) (optional)

Preheat the oven to 200*C/400*F/ gas mark 6.  Butter a standard sized  12 cup metal muffin tin(2 1/2 inch diameter cups) really well, including the top of the pan.  Set aside.

Combine the buttermilk, butter, eggs, oil, maple syrup, bran cereal and raisins in a large bowl.  Set aside for 5 to 10 minutes to soften the bran and plump the raisins.

Whisk the nuts (if using), flour, wheat bran, sugar, baking powder, soda and sea salt together in another bowl.  Make a well in the centre and add the liquid mixture.   Fold together just to moisten.  Divide the batter between the muffin cups, filling them just level with the edge of the pan.  Bake in the centre of the oven for 20 to 25 minutes, until the tops are golden brown, well risen and spring back when lightly touched.  A toothpick should also come out of the centre clean.  Don't overbake.  Allow to sit in the pans for 5 minutes before removing to a wire rack to cool.  Serve on the day, or freeze in air tight containers for up to 3 months.  (Reheat for about 30 seconds in the microwave when you are ready to eat.)