Leftover Christmas Muffins

I had a sad looking apple in the fruit bowl and a jar of mincemeat from Christmas.

I made these.

INGREDIENTS

400g Jar of Mincemeat

250g Self Raising Flour

2 teaspoons of Baking Powder

1 giant apple/2 medium apples, diced

1 teaspoon of cinnamon

50g sugar

1 egg, beaten

Butter/Oil

METHOD

Sieve the flour, baking powder and sugar in a bowl

Cook the diced apple in the butter with the cinnamon in a pan, add the mincemeat and cook till slightly thickened.

Add the wet mix to the dry mix and add the egg. Combine.

Grease a 12 hole muffin tray with a little oil and divide the mixture.

Cook for 30 minutes at gas mark 4 or until a skewer comes out clean.

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The Fabulous Baker Brother’s Spinach Muffins: Batch Cooking

There’s a bit of a story behind this.

The boy decided to revolutionise the hallway of our house, this meant I had to find a place for the relegated cook books, the ones I am debating whether to get rid of or not.

One was The Fabulous Baker Brothers which I inherited from my step mum. I was flicking through it this morning looking for inspiration when I saw the recipe for Spinach Muffins, and thought that would be great for my work breakfasts.

Then I totally made the muffins instead.

Then I did the weekly food shop and saw that Spinach was on special offer and forgot that I had decided against making them on account of the fact I had made muffins and bought some.

As soon as I got home I said s*** when I remembered.

And spinach doesn’t exactly last long, and I am planning something mega and not involving spinach at all for dinner which will involve leftovers for lunches, so this left me pondering.

And I decided f*** it and made the muffins anyway.

They are delicious. Of course I have eaten some already. I had to check for poison.

In other news somehow I have managed to get down to my lowest weight all year so I will celebrate with an extra muffin. Yes, I am stupid.

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Inspired by Nigella ‘Chop Chop Earl Grey Muffins’ (Batch Cooking my Work Breakfasts)

I decided to watch Saturday Kitchen Live today on BBC 1, a show I surprisingly don’t normally watch, and my watching it today has absolutely nothing to do with my crush on a certain TV chef.

One of the segments of the show featured the widely known Nigella Lawson who was making Chai Breakfast Muffins. This got me really excited as I was sure I had a packet of chai tea in the tea cupboard (I have a Tea cupboard, well, a hot drinks cupboard, how British am I?).

I didn’t.

BUT I did have an unopened packet of Earl Grey tea which is (wait for it) at least 18 months old, so it was probably time to use that up.

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Before this year I was so lacking in confidence with cooking that if I saw a chef making something on TV, no matter how thorough the demonstration I would not be able to copy the recipe and would probably fork out for the cook book.

Now I am brave.

My recipe is very similar to Nigella’s, I will show you mine, but bear in mind Nigella’s is probably far superior. Mine is cheaper.

INGREDIENTS

300ml Soya Milk (Or any milk, I don’t mind)

3 Earl Grey Tea Bags

1.5 Tsp Cinnamon

115ml Vegetable Oil plus extra for greasing

2 large eggs, as a personal choice my eggs are always free range

400g Plain Flour

2.5 Tsp Baking Powder

50g Mixed Dried Fruit

50g Almonds

100g Sugar

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METHOD

First thing first. Put your milk in a saucepan, open up the three tea bags and pour them into the milk and add the cinnamon. Cook over a very, very low heat and do not boil, just bring to bubbling stage.

Leave to cool/thicken.

Now the ‘chop chop’ bit. On a chopping board place your dried fruit and almonds. Using a nice long sharp knife (or if you have a fancy pants blade thing like Nigella did then use that) go up and down and along the nuts and fruit in a ‘see saw’ motion until everything is nicely chopped.

Weigh out the flour, sugar and baking powder and lightly mix together. Add the dried fruit and nuts.

Add 2 beaten eggs and the oil to the cooled milk mixture and mix.

Add the wet mixture to the dried ingredients and mix but don’t over mix. Remember, lumpy batter = light muffins.

Grease your muffin tray with oil and spoon in your mixture.

Cook for 20 minutes on Gas mark 5, or until a skewer comes out clean.

If you want to overload on sugar then have a muffin with a little maple syrup.

Batch Cooking my Work Breakfasts: Vegetable Muffins

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We have very little remaining of the food budget, and to be fair we only have to last till Friday, but that was after the boy and I had a disagreement about whether we needed to replace the rice krispies in this month, or the next food month. We compromised, the boy and I donated half the cost each and bought a pack (he can’t live without them), but I will add it to next month’s food budget spreadsheet.

I normally take 2 cheap cereal bars and a banana in my bag to eat on the train for my breakfast, but the budget didn’t allow me to replace these stocks after they ran out on Saturday. So I had to come up with a batch cook idea to last me for the week.

These muffins are from a combination of the original recipe, and a swap recipe in this book I absolutely love called My Zero-Waste Kitchen which is a Dorling Kindersley book, I believe the author is Kate Turner, and I have found out she has a blog called homegrownkate.com.

So for that reason I won’t repeat the recipe, as it is not mine, but the muffins contained 2 grated sweet potatoes and 1 grated carrot and I managed to finally use up all my chickpea flour. They are yummy.

I really can’t recommend that book enough.