My Recipe's

~ Peanut Butter and Chocolate Chip Cookies ~
(Recipe based on one from Marks & Spencer Home Baking)
4oz butter - softened
4oz crunchy Peanut Butter
4oz Golden Caster Sugar
4oz Light Muscovado Sugar
1 egg, beaten
1/2 tsp vanilla essence
3oz plain flour
1/2 tsp bicardonate of soda
1/2 tsp baking powder
pinch of salt
4oz rolled oats
1 small pack of Chocolate Chips (I prefer Milk Choc)

Preheat oven to 180c/Gas Mark 4
Place the butter and the peanut butter in a bowl and beat together. Beat in the caster and muscovado sugars, then gradually beat in the egg and vanilla essence.
Sift the flour, bicard, baking soda and salt into the bowl and stir in the oats and chocolate chips.
Drop spoonfuls of the mixture on to baking sheets, spaced well apart to allow for spreading. Flatten slightly with a fork.
Bake in the oven for 12 mins, or until lightly browned. Leave to cool on the baking sheets for 2 minutes, then transfer to wire racks to cool completely! 

Enjoy! x

~ Raspberry and White Chocolate Chip Muffins ~
(Based on a recipe from Talyor House B&B in Boston)

2 cups (or 10 oz) plain white flour
2 Tsp Baking Powder
1/2 Tsp Salt
3/4 cup of Caster Sugar
1/2 cup (or 4oz) salted butter (melted)
1 large egg
1 tsp Vanilla Extract
1/2 cup (or 4fl oz) milk and cream
1-2 Cups of Raspberries (or whatever you have around)  
I packet of White Chocolate Chips (about 1/2 cup or 4oz)

Pre-heat the over to 180c
Grease muffin trays OR use paper baking cups
Stir together all the dry ingredients in a big bowl (flour, baking powder, salt & Sugar)
Melt the butter over a low heat
Mix together the Milk, Egg & Vanilla Extract.  Once melted add the butter and pour ALL the wet ingredients into the dry
Stir just enough to combine then add the raspberries and choc chips.  
Scoop batter into muffin cases, sprinkle with course demerara sugar (if desired).
Bake until the muffins spring back a little (I find 18 mins is perfect)

I have made these with Blueberries and Walnuts or Banana & Pecan

Enjoy x

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