Читать книгу The Hidden Hut: Irresistible Recipes from Cornwall’s Best-kept Secret - Simon Stallard - Страница 12

APRICOT, HONEY AND ROSEMARY MUFFINS

This recipe makes enough batter for 12 muffins. The batter freezes brilliantly, so you can enjoy freshly baked muffins for many mornings after you’ve made the mix. Just put the batter into the muffin cases and freeze them, then pull out as many as you need the night before to defrost and cook to enjoy them fresh in the morning.

When making the mix, keep the apricots and pecan nuts quite chunky to give the muffins some bite.

Makes 12

350g plain flour

2 tsp baking powder

a large pinch of sea salt

2 tbsp finely chopped rosemary leaves, plus 12 small rosemary sprigs

120g pecan nuts, roughly chopped

120g dried apricots, roughly chopped

2 large eggs

125g golden caster sugar

125g unsalted butter, melted

240ml buttermilk

100g honey

Preheat the oven to 200°C (180°C fan oven) gas mark 6 and line a 12-cup muffin tray with 12 tulip muffin cases. Sift the flour, baking powder and salt into a large mixing bowl and add the chopped rosemary, pecan nuts and apricots.

In a separate bowl, whisk together the eggs and sugar until light and creamy, then whisk in the melted butter, buttermilk and honey until well combined. Pour this mixture into the dry ingredients and fold everything together using a spatula until just combined. Be careful not to work the mixture too much or the muffins will be tough — it doesn’t matter if it is still slightly lumpy.

Spoon the batter evenly into the cake cases. Top each one with a sprig of rosemary to decorate. Bake the muffins for 25–30 minutes until risen and golden and a skewer inserted into the middle of a muffin comes out clean. Transfer to a wire rack. Serve warm or cold.