The following article is written from the perspective of my boyfriend Matt:
Amongst the plethora of anniversary presents I brought with me down to London was Muffin Bible (Penguin books, priced £8.99 on amazon.co.uk), which went down a storm. After flicking through the pages on the train journey to the Chudy household, we decided upon cooking Peach and Apricot muffins, a recipe inspired in equal part by my girlfriend’s new book, and her baking know-how. Be warned however the recipes in Muffin Bible use American measurement, and the recipe we used made a mother-load of muffin batter, so halving or even quartering the quantities is advised.
Speaking as the primary meat/dairy/egg eating taste tester (more evidence of this later), I can say that the muffins were a huge success, though the sheer quantity made has led to Emily force feeding me them/fattening me up. We’re also making a roast for Emily’s mum and sister tonight, so we’ll post that later.
2 cups of chopped peaches (fresh or canned)
4 cups of flour
2 cups of sugar
2 teaspoons of baking powder
3/4 of a cup of oil
2 cups of milk
Apricot jam for filling
Icing sugar, water and lemon rind for the icing
- Preheat the oven to 200 degrees Celsius.
- Mix flour, sugar and baking powder together and set aside.
- In a separate bowl, combine eggs, oil and milk.
- Add flour mixture and combine gently, fold in peaches and try not to over-mix the batter.
- Spoon into muffin-cases – put 1/3 of the mixture in, then put a teaspoon of apricot jam in the middle, then cover with more mixture until the cases are 2/3 full. Put them in the oven for 20/25 minutes.
- Make the icing by mixing about 50g of icing sugar with enough water to make it stiff but pour-able, then mix in the rind of one lemon. Decorate when the cakes are cool.
Serves… A lot. We made over 35 muffins and there was still half of the mixture left
Around 200 calories each – guesswork based on the amount we made, probably not at all accurate :\