Phil Vickery shares some picnic perfect recipes including blueberry muffins.
Fresh blueberry and mint muffins
Makes 12 approx
Preparation time:15 minutes
Cooking time: 20 minutes approx
350g Fresh ripe blueberries
4 tbspns Chopped fresh mint
145g Cornmeal (polenta)
250g Self raising flour
175g caster sugar
2 Pinches salt
160g Melted unsalted butter
2 eggs lightly beaten
About 350 ml Milk
- Pre heat then oven to 200C. Gas 6.
- Prepare the muffin tin with 12 paper cases. This makes all the difference when you come to removing them from the tin.
- Place the flours together with the sugar in a bowl add the salt.
- Whisk the eggs and milk together.
- Add the blueberries and the mint to the flours and mix well. Add the milk and eggs and finally the butter.
- Carefully mix together lightly, spoon into the pre prepared muffin tin, no more than half full.
- Bake immediately for 15-20 minutes, when nicely risen, remove from the oven and cool.
- Eat warm or at room temperature.
- Nice with a blob of whipped cream, or perfect for breakfast slightly warmed.
Copyright Phil Vickery
June 2008
Sticky Toffee Raisin & Rice Squares
makes 16
Preparation time: 10 minutes
Cooking time: 10 minutes
100g (4oz) butter
100g (4oz) caster sugar
75g (3oz) dark brown soft sugar
397g can Carnation Condensed Milk
3tbsp golden syrup
100g (4oz) raisins
75g (3oz) crisp puffed rice
- Grease and line a 20cm (8in) square tin.
- In a large non-stick saucepan, melt the butter and sugars over a low heat until the sugar has completely dissolved, stirring continuously.
- Add the condensed milk and golden syrup and gently bring to the boil, stirring.
- Simmer for exactly one minute, then stir in the raisins and puffed rice.
- Pour into the prepared tin and leave to set in a cool place.
- When cool, cut into squares.
Copyright Phil Vickery
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