September is here and after the long, hot summer I am ready for Autumn. While walking around the garden this morning I noticed some ripe blackberries on my thornless plant. Although, to be clear, I should mention I’d forgotten to put my glasses on. Expecting a great harvest I hurried back to the kitchen to collect a modest size bowl. Also I grabbed my glasses. Five ripe blackberries. Five! So, consoling myself I plundered our freezer, where fortunately I had a stash. Finally I can now share my Easy Blackberry Oat Muffin Recipe.
While I find it very satisfying to use produce picked from our garden I am also a realist. Because of the very hot and dry summer some of our fruiting plants have suffered. And while our cherry tree had a bumper crop this year, we haven’t any plums and as I mentioned the blackberries are small and scant. Although I am hopeful for a reasonable apple harvest. Even if they are a little smaller this year, I’m sure they will be sweet.
Easy Blackberry Oat Muffins Recipe
I am glad that I had the foresight to buy punnets of British blackberries and freeze them. Especially as most berries freeze well, with the exception of strawberries. While strawberries defrost to a mushy mess, frozen blackberries, raspberries, red and blackcurrants can be used in place of fresh fruit when it is out of season. Whether you buy and freeze the fruit yourself or buy it ready frozen, it means that we need not be denied luscious berries in the depths of winter.
Freshly baked muffins are best eaten on the day they are made. Although you can store them in an airtight container for up to two days, refrigerate in warm weather and then refresh in a medium oven for 5 minutes. Especially delicious eats to start the day and also fill hunger gaps throughout the day. Since these muffins truly are delicious served warm from the oven, why not bake them with the intention to share. Neighbours, friends and family are always delighted with a surprise delivery of freshly made muffins. And it is a fact that food always tastes better when shared!
So, whatever you are making, baking and creating in your kitchens have fun preparing and sharing your feast.
Sammie xx
No part of this post may be reproduced or duplicated without the written permission of the owner. Please see my Disclosure Policy.
Coffee shop style muffins, it would seem, are here to stay. Big, light, tulip wrapped delights, packed full of chocolate or fruit. Why fight a trend that is clearly doing so well? Since we enjoy this style of muffin too, I have embraced everything about them and come up with my own recipes. So these Raspberry White Chocolate Chip Muffins are utterly delicious.
While the texture has more in common with a cake, than a true muffin such as Cheese Bacon Breakfast Muffins , there is room for both in our home. Because not everyone is keen on whipped buttercream that tops most cupcakes, these light, raspberry filled treats are a great alternative. As well as being not-too-sweet, the raspberries on baking become jammy pods within the muffin.
Raspberry White Chocolate Chip Muffins
White chocolate chips within and on top of the muffin, provide small, sweet burst of vanilla chocolate flavour. While balancing the slightly tart flavour given by the raspberries. Together they create a delightful flavour pairing within the lightest of muffins. Perfect for grabbing and eating for breakfast or brunch when rushed in the morning. Likewise they also travel well in packed lunches and as part of a picnic.
Raspberry White Chocolate Chip Muffins
Baking the Raspberry White Chocolate Chip Muffins in tulip wrappers allows for a generously sized muffin. Also it adds to the coffee shop style of these muffins. If not using tulip wrappers to bake with, use the deepest muffin cases and fill two thirds full. As a result the baked muffins may bake over the muffin cases. If this happens, simply run a blunt butter knife between the muffin and tin to release.
Tulip wrappers pull away easily revealing the baked muffin.
Recipe: Raspberry White Chocolate Chip Muffins makes 26-30
125g/4.5oz White Chocolate Chips – I use Callebaut
150g/5oz Raspberries – I used frozen
Method: Preheat the oven to 180C/160C fan, 350F, gas mark 4
Making The Raspberry Muffin Batter
First of all line a 12 hole muffin tin with tulip wrappers or muffin cases.
Into a large bowl add the butter, sugar, salt and whisk until well combined.
Then add the eggs, vanilla extract and yoghurt. On top of these wet ingredients sift in the flour and baking powder. Finally add the raspberries and 100g/4oz of the white chocolate chips.
Using a large spoon gently fold all of the ingredients together until just combined. Take care not to break up the raspberries.
Making the batter for Raspberry White Chocolate Chip Muffins
Spoon the batter into the wrappers, dividing equally between them.
Finish by sprinkling over the remaining white chocolate chips on to the surface of the un-baked muffins.
Baking The Bakery Style Muffins
Place the muffins into the centre of a preheated oven and bake for 25-35 minutes.
The muffins are baked when they are golden, just firm to touch and an inserted cocktail stick comes out clean, without any batter attached.
Filling and baking the Raspberry White Chocolate Chip Muffins
As soon as the muffins are baked remove from the oven and allow to cool in the tin if using tulip wrappers. Otherwise, if using muffin cases, cool for 10 minutes in the tin then remove and place on a cooling rack to finish cooling.
Raspberry White Chocolate Chip Muffins
I like to serve these muffins warm. While the chocolate chips are still slightly melted. Although they are fine to serve cold as well.
These muffins are best eaten within 24 hours of being made. Yet they can be stored, once cooled, in an airtight container for up to 3 days. Keep refrigerated during warm weather.
The whole raspberries distribute evenly throughout the muffin.
Another delicious bake that uses the same flavours as these muffins is my Raspberry White Chocolate Loaf Cake. Also great for transporting to share with others
If you have enjoyed this recipe for Raspberry White Chocolate Chip Muffins you may also like these:
Since actually making these muffins took mere moments, why not try them yourself? Making use of frozen raspberries allowed the fruit to keep its shape more easily. Yet, if fresh raspberries are in abundance or growing in the garden absolutely use those. Deep blush streaked muffins, warm from the oven taste good any day of the year!
So whatever you are making, baking and creating in your kitchens, have fun preparing and sharing your feast.
Sammie xx
No part of this post may be reproduced or duplicated without the written permission of the owner. Please see my Disclosure Policy.
Today is National Waffle Day – as if we need a special day to eat delicious waffles – right 😉? So in the true spirit of Feasting is Fun, I decided to test Wright’s Baking new Orange Cake Mix out in my waffle maker. Oh boy are you going to be glad I did. These Fruity Orange Waffles are simply amazing!
Fruity Orange Waffles delicious with ice cream.
Not only are they an absolute whizz to make – literally 2 minutes and you’ve got Fruity Orange Waffles batter ready to go, they cook beautifully in the waffle maker.
Fruity Orange Waffles an easy, delicious treat!
We had these for brunch this morning and I was so pleased I didn’t have to cook. Ok I switched the waffle maker on seeAndrew James Waffle Maker Review, but it didn’t take long to cook 9 waffles from one packet of mx. Plenty for the four of us, oh and with a tub of homemade Very Vanilla Ice Cream, fresh oranges and strawberries. We had a Feast!
Fruity Orange Waffles perfect any time of the year.
It is now 30C outside – at least!
We may well be having waffles for dinner if the house gets any hotter!!
Method: Prepare your waffle maker according to it’s manufacturer’s instructions.
With my waffle maker I brush the cold waffle plates with cooled, melted butter, prior to heating, hence the additional butter in the recipe.
Switch the waffle maker on and allow to fully heat, until the ready light comes on.
Whilst the waffle maker is heating up, in a medium bowl add 200mls of water and 60mls of melted butter.
Next add the Orange Cake Mix and stir until the batter appears smooth – note, the cake batter has pieces of fruit in it so there will be small lumps, that is normal.
This is how the waffle/cake batter will look.
When the waffle maker is ready, remembering to protect your hands with oven gloves, open it and spoon a dessert spoon (like the spoon in the picture above) in the centre of each waffle plate.
Close the waffle maker and cook for exactly 4 minutes. It really is worth setting a timer, especially if in four minutes you get little jobs done in the kitchen! Just sayin’ I’ve not burnt a waffle yet – for a reason 😉.
After 4 minutes open the waffle maker (again protect yourself with gloves). The waffles will be fully cooked but not hard.
Fully cooked Fruity Orange Waffles ready to be removed from the waffle maker.
I use a wooden spatula to gently lift the waffle from the waffle maker. The Fruity Orange Waffles harden slightly on cooling and can easily be picked up by hand – just in case you want to try it dunked in your coffee/hot chocolate 😉.
Repeat the process of spooning batter on to the waffle plates until it is all used up.
Top Tip: I would much rather have a waffle with slightly frilled edges, where not quite enough batter has been added, than a perfectly square one with waffle batter oozing out of the side of the waffle maker. I got lucky with the waffles I made, cleaning gooey, stuck waffle batter is no fun!
Fruity Orange Waffles add ice cream, fresh fruit and your imagination!
These delicious Fruity Orange Waffles can be served warm or cold. They will keep for up to 3 days in an airtight container and can be popped in the toaster to warm up.
I like to serve these with cold vanilla ice cream and plenty of fresh fruit. You choose how to serve yours. They are deliciously light with delightful pieces of fruit that lend texture and extra flavour. If you like waffles you will love these.
If you have enjoyed the recipe for Fruity Orange Waffles you may also like these:
Waffles are such an amazingly fun food. They can be sweet or savoury and topped with a myriad of different things. Let your imagination run wild and make waffles. Not just because it is National Waffle Day, but because they are so much fun and so tasty!!
Sammie xx
Wright’s Baking provided me with the cake mix to make these waffles. All opinions, views, content and photography are my own. I was not paid to write this post please see my Disclosure Policy.
Oh wow, these Feta Cheese Herb Muffins certainly have a taste of the Mediterranean about them.
Feta Cheese Herb Muffins perfect for eating any time of the day!
Sorry, I know I usually write a little intro, but these Feta Cheese Herb Muffins are so, so good I wanted to tell you about them straight away. Like an excited child with news of their day at school, I am literally bursting with excitement over how good these are.
Salty feta cheese, that almost melts, in a slightly healthier muffin – I’ve added in some wholemeal flour, without any added heaviness – accompanied by the delicate onion flavour of fresh chives and just the teeny tiniest hint of fresh mint!
Feta Cheese Herb Muffins delicious warmed for brunch.
Having first made my friend, Jackie Heaton aka The Baking Nanna’s Cheese Bacon Breakfast Muffinswhich are absolutely delicious, I have loved coming up with different variations of the muffin.
Today I wanted to see if I could add wholemeal flour to the muffins, without making them heavy. So I replaced one third of the flour with plain, wholemeal flour. I increased the baking powder and hoped that the balance would work. It totally did.
The wholemeal flour adds a subtle depth of flavour that completely works with the salty feta cheese. I thoroughly enjoyed a late breakfast this morning feasting on these flavour packed morsels.
Feta Cheese Herb Muffins so good and so easy to bake.
Freshly cut from the garden, both the chives and the mint add a subtle brightness to the Feta Cheese Herb Muffins. None of our children noticed the mint, I was a bit worried thinking that might be the deal breaker! There are only three mint leaves in the whole recipe, yet they provide a fantastic, fresh flavour, without making the muffins taste like toothpaste!!!
If you don’t have fresh herbs in your garden, they can easily be grown on a window-ledge. I buy mine growing in pots, from the supermarket. Woody herbs such as sage, thyme, oregano and rosemary grow in the garden, as do the chives, which have recently started to sprout. Mint I grow in a tub, as it can be a bit of a thug if planted in the open ground, rapidly spreading and smothering other plants.
There is a place for both fresh and dried herbs in my kitchen. In this recipe however, I would only recommend using fresh herbs. Look out for upcoming posts where I will share tips and recipes on the vegetables and herbs I grow.
Feta Cheese Herb Muffins delicious, healthier and low in fat.
Recipe: Makes 12 Feta Cheese Herb Muffins
200g/7oz Plain White Flour
100g/4oz Plain Wholemeal Flour
3tsp Baking Powder
200g/7oz Feta Cheese – drained
1tbsp Chopped Fresh Chives – plus extra to garnish – I use scissors to snip the chives
3 Fresh Mint Leaves – finely chopped
200ml Whole or Semi-skimmed Milk
2 Large Free Range Eggs
2tbsp Vegetable Oil
2tbsp Extra Virgin Olive Oil
Approx 1tsp Freshly Ground Black Pepper – or less if desired
Method: Preheat the oven to 200C/180C fan, gas mark 6
Line a 12 cup muffin pan with muffin cases
Measure the milk into a jug. Crack in the 2 whole eggs and add the oils. Stir with a fork to combine – wet ingredients.
Into a large bowl add both the flours, the crumbled feta cheese, black pepper finely chopped mint and chives. Stir with a fork ensuring all the pieces of crumbled feta are coated in flour – dry ingredients.
Make a well in the centre of the dry ingredients and pour the wet ingredients into it.
Stir lightly with a fork until almost combined. Note: lumpy batter ensures tender muffins, if you over mix the muffins will be tough!
Here is good, lumpy batter.
Divide the batter equally between the 12 muffin cases.
Place the muffin pan into the preheated oven and bake for 15-20 minutes (mine took 17 minutes).
The muffins are cooked when the are starting to turn golden brown and are firm to touch.
Once baked remove the muffins from the oven.
Feta Cheese Herb Muffins hot straight from the oven.
Allow the Feta Cheese Herb Muffins to cool slightly on a cooling rack.
Serve the delicious Feta Cheese Herb Muffins warm with an extra sprinkling of freshly cut chives.
Store in an airtight container for up to 3 days. To refresh pop in a medium heated oven for 5 minutes and they will regain their freshly baked flavour.
These Feta Cheese Herb Muffins are the perfect addition to any packed lunch or picnic. They are a perfect, portable, fairly healthy snack and great for sharing. Long days at the office? These take barely 30 minutes to make and bake and then you have breakfast/lunch sorted for a few days!
I love coming up with easy to make, nutritious food, that means you always have something delicious to fall back on instead of always reaching for a chocolate bar or packet of crisps. With food made at home, you know exactly what has gone into it and it always tastes so much better than anything you can buy.
Loved these Feta Cheese Herb Muffins? Here are some other easy, food on the go recipes you may like to try:
Cranberry Walnut Flapjacks – perfect for sustained energy release.
Are you good about eating breakfast and taking a packed lunch to work, or do you grab a sweet muffin with your morning latte?
Hopefully I’ve given you some tips to make mornings less stressful on some days? There are always going to be days when you oversleep, or no matter what you do, you’re running late. If you can plan just a little bit, then a bad start to the day needn’t set the tone for how the day pans out!
Thank you for taking the time to leave a comment. I really enjoy reading them. Likewise for all of you who have posted your makes and bakes on Twitter and Instagram. I love seeing how my recipe turns out in someone else’s kitchen!
I love a recipe that is versatile, which is exactly what the Cheese Bacon Breakfast Muffins recipe is. So, I took that recipe, fiddled a bit and the result was these utterly delicious Chorizo Goats Cheese Muffins!
Chorizo Goats Cheese Muffins perfect warm from the oven.
Although I had ordered the ingredients with last weeks shopping, intent on making them during the week, yet I got distracted by other things, until today. Boy was I glad I waited. The cupboards, well fridge are always fairly bare on a Saturday as that’s the day our shopping is delivered. Having Hubby here to unpack and put things away, saves me from spending the following day in bed!
Both our girls were out very last night at a concert in London, so I knew the house would be fairly quiet this morning as they snoozed away upstairs. Little man was getting hungry and I suddenly remembered what I had stashed in the fridge. Phew!
Chorizo Goats Cheese Muffins perfect for breakfast or brunch.
While the house is quiet I bake:
I made these Chorizo Goats Cheese Muffins in less than 10 minutes, they cooked in 15 minutes. And I had enough for my photo shoot, while letting our little man munch happily away.
Oh my, these are good – I mean really, really, pass me another one good. Because of the Chorizo I was worried they may taste a bit like pizza, nothing wrong with that – but breakfast, hmm not so sure. That’s where the goats cheese kicks in and completely rounds out the flavours, bringing it back to breakfast, brunch time.
Chorizo Goats Cheese Muffins
Back to the Chorizo Goats Cheese Muffins – I cooked the chorizo first so that it would start to release it’s red paprika juices when mixed into the batter. Just a quick reminder, when making muffins don’t over mix the batter. A few floury streaks are ok. While the best, lightest, yummiest muffins come from just mixed, lumpy batter. It is true. Thank you to my friend Liz for her advice on this matter.
It’s definitely worth checking out Liz’s blog, she’s an amazing cook and baker, whose food is so mouth wateringly good. I should know I made her Carrot Soup! She’s a great girl with a wicked sweet tooth, balanced by lots of healthy, beautifully presented recipes. Pop over to Teta Lizza’s Kitchen and say hi.
Chorizo Goats Cheese Muffins
Recipe: Makes 12 Chorizo Goats Cheese Muffins
100g/4oz Sliced Chorizo
150g/5oz Goats Cheese
200ml Whole Milk
2 Large Free Range Eggs
5tbsp Vegetable Oil
350g/12oz Plain White Flour
2tsp Baking Powder
Good grinding of black pepper – to taste
1/2tsp Cayenne Pepper – plus a little extra to sprinkle on the baked muffins – I use Bart
Method: Preheat the oven to 200C/180C fan, gas mark 6, 400F
Making and baking the muffins
First of all, chop or dice the chorizo into 1cm pieces.
Cook in a dry frying pan until the chorizo starts to release its delicious paprika juices.
Remove and put on a plate to cool slightly.
Measure the milk into a jug. Add the 2 eggs and vegetable oil. Stir to combine – wet mixture.
Into a large bowl add the flour, baking powder, cayenne pepper and black pepper. Use a whisk to stir and combine.
Chop or crumble up the goats cheese into roughly the same sized pieces as the chorizo.
Add the chorizo and goats cheese to the flour mixture, stir to distribute – dry mixture.
Make a well in the centre of the dry mixture and pour the wet mixture in.
Stir with a fork until just combined.
Lumpy muffin batter makes the lightest muffins.
Line a muffin/cupcake tin with muffin cases – and yes I found mine!
Divide the batter equally between the 12 cases – ideally an ice cream scoop can be used – I forgot!
Place the muffin tin in the centre of the oven and bake for 15-20 minutes.
Mine took 15 minutes.
The Chorizo Goats Cheese Muffins are baked when they are firm to touch and golden on top.
When baked remove from the oven and place on a cooling rack.
Sprinkle the top of each muffin with a little bit of cayenne pepper.
Chorizo Goats Cheese Muffins perfect to pack up for picnics.
These delightful Chorizo Goats Cheese Muffins are best served warm and eaten on the day they are made.
Store in an airtight container for up to 2 days and refresh by warming in the oven. Also, these muffins make a great addition to packed lunches, as a change from sandwiches or wraps.
If you enjoyed this recipe for Chorizo Goats Cheese Muffins you may like these too:
I must admit I’m yet to be converted to barbecues, yet I love nothing more than throwing a blanket on the lawn, or on rare good days, going to the seaside or park and having a picnic. Some of our best picnics have actually been in the rain, children sitting, welly boots on, on the flat boot of our car munching on scotch eggs, olives, carrot sticks and crisps. These Chorizo Goats Cheese Muffins will be a new and very welcome addition to our picnic outings!
Whatever you are making and baking have fun and remember that food always tastes better when it’s shared.
Sammie xx
No part of this post may reproduced or duplicated without the written permission of the owner. Please see my Disclosure Policy.
Oh boy do I have a treat for you. As Good Friday is tomorrow I decided to create one more Easter recipe, a twist on the traditional Hot Cross Buns that we all love to eat this time of year. May I present my Ginger Date HotCross Buns!
Having been sent some medjool dates from The Medjool Date Co. I wanted to incorporate them into different recipes. So in a moment of inspiration today I decided to use them in these Ginger Date Hot Cross Buns. How glad am I, that I had that moment of inspiration!
Now there are dates and there are medjool dates from Jordan. Once you have tried these medjool dates it is impossible to use any others – well for me it is! Big, sweet, but not tooth achingly so, good for you and they taste amazing. While I have been cooking and baking with them a few, maybe more than a few have been eaten along the way.
Ginger Date Hot Cross Buns
Creating A New Recipe
Knowing I had ordered some stem ginger in syrup from Waitrose a couple of weeks ago, instead of opting for crystallised ginger, I used their stem ginger. Finely diced it is the only ginger in the Ginger Date Hot Cross Buns. Using warm syrup from the stem ginger jar, to glaze the buns, still hot from the oven is the final touch.
These Ginger Date Hot Cross Buns are so utterly delicious eaten just as they are, sliced and buttered, or toasted and buttered. They make a fantastic alternative to traditional Hot Cross Buns and are great for those who dislike raisins/sultanas, or cinnamon.
Ginger Date Hot Cross Buns perfect buttered with a hot cup of tea.
I love baking our own hot cross buns for Good Friday. We always have them toasted, with butter and large cups of tea or coffee. For our family it is the start of Easter. The day we remember that Jesus Christ gave His life for us all on the cross at Calvery. In fact I’ve always wondered why it is called Good Friday? As truly thinking about what Jesus went through, for me, brings me to a place of deep conviction – please see Important Stuff if you’d like to know more.
Recipe: Makes 12 Ginger Date Hot Cross Buns
500g/1lb 2oz Strong White Bread Flour
140ml/scant 5fl oz Whole Milk – slightly warmed (body temperature)
120ml/4.5fl oz Water – slightly warmed (body temperature)
150g/5oz Medjool Dates – pitted and chopped to medium dice
2 Balls of Stem Ginger – removed from the syrup and finely diced
1/2tsp Freshly Grated Nutmeg
For the crosses:
50g/2oz Plain white flour
50ml/2fl oz Water
Approx 30mls of syrup from the stem ginger jar to glaze the baked buns
Method:
This method is for use with a bread maker or stand mixer, if you wish to make by hand, I suggest you look to the original recipe in Paul Hollywood’s book ‘How to Bake’ ISBN 9781 4088 19494.
Making The Spiced Sweet Bun Dough
The ‘bowl’ refers to the bowl of a stand mixer or the mixing compartment of a bread maker.
Add both the milk and water to the bowl.
Next add both eggs, the honey and yeast.
Swish about with clean fingers to mix.
Now add the flour on top of the liquid mixture.
Place the salt and butter on top of the flour.
For a bread maker, set the cycle to dough and press start. When prompted by the machine, or 5 minutes before mixing stops, add the chopped dates, finely diced stem ginger and nutmeg. Allow the bread maker to complete the dough cycle.
When the bread maker has completed the dough cycle, ensure the dough has doubled in size, if not wait until it has. Then re start the dough cycle for 2 minutes, this will ‘knock back’ the dough for you.
For a stand mixer attach the dough hook. Start mixing on a low speed. Once the contents of the bowl resemble dough continue to mix on medium/slow speed for 5 minutes. Stop the mixer. Scrape all the dough, from the hook, into the bowl. Add the chopped dates, finely diced stem ginger and nutmeg . Lower the dough hook and mix on medium speed for a further 5 minutes.
After the 5 minutes mixing is complete, stop the mixer. Scrape all the dough back into the bowl, it will be very sticky – don’t worry. Cover with a damp cloth and leave in a draught free place until doubled in size – 1 – 1 1/2 hours.
Once the stand mixer dough has doubled in size, lower the dough hook and mix on medium speed for 2 minutes, this will ‘knock back’ the dough for you.
First of all grease a large baking tray with butter.
Tip the dough out onto a lightly floured surface.
It will be quite sticky, so ensure you have floured your hands well.
Cut the dough in half and then cut each half into 6 even pieces.
Shape each piece into a ball and place on the baking tray – the dough was very sticky so some of my balls weren’t perfect!
Once shaped place each bun in rows of 3 on the baking tray.
When all 12 buns have been shaped, cover the baking tray with a clean tea towel.
Leave the buns in a warm, draught free place, until doubled in size.
While the buns are proving, make the flour paste for the crosses. Add the water to the flour and mix until you have a smooth paste.
Place in a small, disposable piping bag and secure the top with an elastic band.
10 minutes before the buns are ready to bake preheat the oven to 220C/200C fan, gas mark 7, 425F.
Ginger Date Hot Cross Buns doubled in size and ready to be piped.
Snip the end off the piping bag, so there is a small hole.
Pipe down the line of buns and then across the line of buns.
Perfectly crossed buns, ready for the oven.
Baking And Adding A Glaze To The Buns
Place the Ginger Date Hot Cross Buns into the middle of the oven and bake for 20 minutes. They are baked when they are golden brown and sound hollow when rapped on the base with your knuckle.
As soon as the buns are baked remove from the oven.
Take the buns off of the baking tray and place onto a cooling rack.
Remove approx 30mls of syrup from the stem ginger jar.
Place into a microwaveable bowl and heat for 20 seconds.
Brush the warm syrup over the buns whilst they are still hot.
Leave to cool until at least warm.
Ginger Date Hot Cross Buns glazed with syrup.
Biting into my very first, warm, Ginger Date Hot Cross Bun is an experience I will never forget!
So light and fluffy.
So tomorrow morning on Good Friday, we have a choice of traditional Hot CrossBuns which I also baked today, or these delicious Ginger Date Hot Cross Buns.
Breakfast will truly be a feast, as much as making these has been fun!
If you’ve enjoyed these Easter Ginger Date Hot Cross Buns you may also want to try these other recipes:
Whatever you make or bake this Easter, I wish you a very happy time. I love seeing your bakes, so please pop a pic onto Twitter or Instagram and tag me in.
Sammie xx
@sammiefeasting Twitter/Instagram
Medjool Date Co. provided the dates for this recipe. All opinions, content and photographs are my own. I did not receive payment for writing this recipe. Please see my Disclosure Policy.
Are mornings busy in your house? Because they certainly are here. So, I always ensure there is a good breakfast on offer, as it is the most important meal of the day and today I am able to share these delicious Cheese Bacon Breakfast Muffins with you, my lovely readers.
The recipe for these Cheese Bacon Breakfast Muffins was given to me Jackie Heaton, she is known as The Baking Nanna.
Most importantly, these delicious muffins take under 30 minutes from start to baked. Especially good for weekend and holiday breakfast baking, or as I did today, make a batch, 5 minutes in the oven to warm through the next morning and breakfast is ready.
Cheese Bacon Breakfast Muffins
The Twitter Baking Community
I met Jackie through Twitter and she is now one half of #TwitterBakeAlong, a group baking challenge run on Twitter.
And, this morning, as I baked these muffins, within the hour people on Twitter were also baking these delicious, savoury treats. While some had a slight variations, others were coming up with ideas for future bakes. It was honestly so much fun. We laughed, smiled, shared and most of all enjoyed the fact that these Cheese Bacon Breakfast Muffins brought us all together.
Cheese Bacon Breakfast Muffins
I baked these muffins without cases (I couldn’t lay my hands on any white ones – it was early!), I was confident a quick spray with Wiltoncake release and my British Bakewaremuffin pan would be more than up to the non stick job in hand.
By all means use muffin cases, I probably will next time, just as soon as I can find my plain white ones!
As well as eating these warm, for breakfast, they also make a great addition to packed lunches and picnics. The Baking Nanna also puts them on the top of stews and casseroles aren’t they the same thing wrappers removed, in place of dumplings.
Recipe: Makes 12 Cheese Bacon Breakfast Muffins
4 Rashers Streaky Bacon – I used unsmoked. Use whatever bacon you prefer.
Method: Preheat the oven to 200C/180C fan, gas mark 6, 400F
Making The Muffin Batter
First of all cook the bacon until it is just crispy. I used a skillet on the hob but you can grill or bake the bacon. Place on a plate to cool then chop into pieces.
Sift the flour and baking powder into a large bowl.
Add the chopped bacon, grated cheese and pinch of black pepper to the flour and stir through – dry ingredients.
In a jug measure the milk. Add the 2 eggs and vegetable oil and stir with a fork to combine – wet ingredients.
Pour the wet ingredients into the dry ingredients and stir until everything just comes together.
Muffin batter is meant to be lumpy, if you over mix you will have tough muffins.
Portioning And Baking The Muffins
Scoop the muffin mixture into the cases/pan.
These muffins are ready for the oven.
Bake for 15-20 minutes until they are golden brown and firm to touch.
As soon as they are baked remove the muffins from the pan and place on a cooling rack.
Cheese Bacon Breakfast Muffins
Since this is such an easy recipe, producing light and tasty muffins – you’ve got nuffin to lose, by giving them a try!
Most importantly, these muffins are best eaten within 24 hours of being made, store in an airtight container. Alternatively, they can be frozen for up to one month. Defrost fully and reheat before eating.
Cheese Bacon Breakfast Muffins perfect for feasting on in the morning.
Are your mornings hectic?
And do you have a strategy for getting everyone up, feed and on their way?
If you love the idea of these Cheese Bacon Breakfast Muffins being a great way to grab breakfast on the go, take a look at these other ideas:
Waffles, I have been wanting to make my own forever – very slight exaggeration there, honestly though for a long time. I was sent an Andrew James Waffle Maker, by Andrew James UK Ltd to review and set myself the challenge of also coming up with a few recipes along the way!
Chocolate Dunking Waffle anyone????
When reviewing a product, especially a non-essential kitchen item, which is what I would have classed the Andrew James Waffle Maker as, I’m pretty tough. If another gadget or electrical appliance is going to take up precious space in my already overcrowded kitchen, well, it’s got to earn its place.
So I look for durability, consistency, versatility, ease of use and the one we all love to hate, how easy is it to clean. I’m a home cook, not a chef, but I still want good quality and a variety of recipes, in order for an appliance to warrant being kept.
This is the Andrew James Waffle Maker that I reviewed.
Firstly I was impressed with how well the Andrew James Waffle Maker was packaged. There wasn’t any excess space in the box and the sides of the waffle maker were protected with polystyrene. Actually after use, once cooled and cleaned, I store it, in it’s protective packaging, back in the box.
I read through the instruction booklet, which was easy to follow, brief and concise. Before use it is recommended to wipe over the waffle maker, including the waffle plates with a clean damp cloth. This I did.
Press the big button and this is what the Andrew James Waffle Maker looks like.
The instruction booklet recommends wiping over the waffle plates with butter/vegetable fat, prior to each use, to maintain the non stick waffle plates. Having square ridges on the waffle plates meant this could potentially be quite tricky. Instead I opted to brush melted butter onto the plates with a soft pastry brush, although a silicone brush would be suitable as well. Using melted butter also ensures, that as it cools on the cold waffle plates, you can see if you have evenly covered the plates.
Using the Andrew James Waffle Maker for the first time, I decided to make a batch of Vanilla Bean Waffles.
Vanilla Bean Waffles – ooh so good.
As each waffle recipe calls for melted butter, that has been cooled, I melted an extra 20g of butter (than called for in the recipe), specifically for brushing onto the waffle plates.
Once the waffle plates have been brushed with melted butter, close the waffle maker and switch on via the plug. An orange light illuminates on the top of the waffle maker to show it is switched on. When the green light illuminates, the waffle maker is ready to use.
Andrew James Waffle Maker orange light indicates that it is heating up.
From the time of switching on ALWAYS use suitable heat protection for your hands whilst using.
I found it very easy to open and close the waffle maker whilst wearing oven gloves. Also be aware that the top and sides of the waffle maker get very hot!
Once the green light illuminates you can start cooking your waffles.
The instruction booklet does not give any guidance as to how much waffle mixture should be added to each plate. I found that for all the recipes I used, two dessert spoons of waffle batter was sufficient.
Andrew James Waffle Maker add the waffle batter to the middle of each waffle plate.
Close the lid of the waffle maker as soon as the batter has been added to the waffle plates. The length of time required for cooking each waffle varies with each recipe. As a guide it is between 4 – 6 minutes.
Whilst cooking, the waffle maker may emit steam. I simply wiped away any condensated water from the worktop after use.
Once the cooking time had elapsed, wearing oven gloves, I pressed the large button, opened the waffle maker and there were my very first, deliciously cooked waffles.
I used a simple wooden spatula to lift each cooked waffle from the waffle plate. Again metal, or anything abrasive should not be used against the waffle plates, as this may damage their non stick surface.
Andrew James Waffle Maker and my first ever waffles!
You will notice that the waffles above have slightly irregular edges. This is because not enough waffle batter has been added to the waffle plates. However, from experience, I personally think it is better to slightly under fill the waffle maker. Once you have made your first two waffles you can slightly adjust the amount of batter added to the waffle plates.
If you overload the waffle plates with too much batter, you will still get beautiful waffles, as well as batter oozing out of the sides of the closed waffle maker and excess batter cooking on the hot surround of the waffle plates.
Although I found this relatively easy to clean up, it is a waste of waffle batter. I want all my batter to turn into delicious cooked waffles!
Stacks of waffles cooked two by two with the Andrew James Waffle Maker
Over the period of 2 weeks I cooked over 60 waffles using the Andrew JamesWaffle Maker. I tested different recipes and consistency. Above is a picture of 28 waffles cooked one after the other, with the waffle plates having only been greased at the start of the waffle making marathon.
What I found was complete consistency, throughout the process – obviously quantity of batter added to the plates and cooking time were kept the same. Also throughout the whole review period NOT A SINGLE WAFFLE STUCK!
After each cooking session was complete, the waffle maker was switched off and left open to cool before cleaning. To be completely honest this was the part that I was not looking forward to!
Cleaning the Andrew James Waffle Maker
Once cold and unplugged I used the wooden spatula to scrape any excess cooled batter from the waffle plate surround. Then using a cloth rinsed in warm soapy water I wiped over the entire inside of the waffle maker. Certainly on the waffle plate surround, where excess batter had stuck, I had to rub a few times to clean it off. I then wiped around the back of the waffle maker, where the hinges are. Finally I found that the underside of the waffle maker became greasy, so that was then thoroughly wiped. I left the waffle maker open to dry and before packing away gave the top a quick wipe over and then dried with a clean tea towel.
Each time I cleaned the waffle maker it took no longer than 5 minutes.
To conclude, I absolutely love this Andrew James Waffle Maker! It was very easy to operate and use. During the waffle making marathon it proved to be consistent and durable. I was able to create a range of new recipes, both savoury and sweet, so it ticked the versatility box.
The Andrew James Waffle Maker has most certainly earned it’s place in my kitchen and is now classed as an essential kitchen appliance for me. I thoroughly recommend this waffle maker.
If you like waffles, you will love the smell of them freshly cooking, in your own home, using the Andrew James Waffle Maker.
Drizzle the flavoured icing over the waffles. Add a few pieces of cherry to each waffle and then scatter over with toasted almond flakes. Serve immediately, or let cool and keep in an airtight container for 3 days.
These are great for afternoon tea, picnics, or with a large latte and a good book!
In fact, these Cherry Bakewell Waffles are perfect any time of the day.
Smoked Salmon Waffle Appetisersmakes 16
Smoked Salmon Waffle Appetisers
These Smoked Salmon Waffle Appetisers are a perfect savoury twist for the waffle and they are completely delicious! Perfect for parties.
Use the Vanilla Bean Wafflerecipe only adding 10g of sugar and leaving out the vanilla bean paste.
You need 4 waffles for this recipe – excess waffles can be frozen in a zip lock freezer bag for up to one month.
Toast each waffle so that it is slightly crisp. Set aside on a rack to cool.
Place 200ml Creme Fraiche into a bowl.
Add 4 heaped teaspoons of creamed horseradish sauce (I used the hot variety).
Stir to combine – add salt and pepper to taste.
Cut each waffle into quarters.
Place a teaspoonful of the horseradish/creme fraiche sauce on top of each waffle quarter.
Top with a slither of smoked salmon.
Sprinkle over chopped chives, or dill and serve on a platter.
If you have enjoyed the Andrew James Waffle Maker review you are sure to enjoy these recipes too:
Vanilla Bean Waffles with Boozy Berry Sauce a classy dessert.
Do you love waffles?
Would you like to experience the aroma of freshly cooked waffles in your kitchen?
I for one am a complete waffle convert. I have loved seeing how tasty and versatile they are. Most of all, I have realised how much fun they can be. Breaking the ‘rules’ by dunking them in delicious hot chocolate, or serving as a classy appetiser with smoked salmon. Who knew??
As always have fun with your waffle experience. Enjoy the feasts you create and don’t forget to tag me in on Twitter/Instagram, I love seeing your makes and bakes.
Sammie xx
@sammiefeasting Twitter/Instagram/Pinterest
All opinions, recipes and content are my own. I did not receive payment for carrying out this review. Please see my Disclosure Policy.
To see the Andrew James Waffle Maker I reviewed please click here.
It’s still so cold even though it’s now March. Rather than shivering with cold I suggest a better way to warm up. A rich and creamy hot chocolate with Chocolate Dunking Waffles alongside.
Chocolate Dunking Waffles
On frosty, wind numbing days these Chocolate Dunking Waffles are the perfect way to give your body a warm hug!
Feasting is fun:
Food should be fun. Whether it’s licking the cake bowl out, eating the froth off your cappuccino with a spoon, always having two chocolates from the box (an absolute rule in our home).
So why not make waffles fun?
These Chocolate Dunking Waffles have a deep chocolate flavour and an almost fudgey, brownie like consistency. And they are incredibly more-ish. You don’t have to worry though, as each waffle is cut into four fingers.
Each waffle is drizzled in best quality white chocolate and then, for crunch, sprinkled with chocolate Crispearls. Resulting in a combination that is a taste bud party waiting to happen.
As soon as they are dunked into the hot beverage of your choice, the white chocolate melts a little as the spongy waffle soaks up the hot drink. The first bite is warm and chocolatey, with vanilla flavours and then the crunch of the Crispearls.
Trust me these Chocolate Dunking Waffles are so much more than the sum of their separate parts. So, if you love chocolate, this is one taste sensation you do not want to miss out on.
Chocolate Dunking Waffles
While I am an advocate of good table manners, however, sometimes it is fun to bend the rules a little – or even throw them right out of the window!!
Chocolate Dunking Waffles do just that. Like toast soldiers are to the perfect boiled egg, these fingers of chocolatey deliciousness are perfect for dipping and dunking into your favourite hot drink.
Also, when timing exactly how long to dunk a biscuit in a cup of tea, before it gets too wet, dunking these waffle fingers adds an extra element of fun to an already awesome combination.
Chocolate Dunking Waffles a tasty way to warm up!
Fairtrade – a fair day’s pay
As it is the start of Fairtrade Fortnight, bringing awareness to the farmers and producers who grow and harvest some of our favourite products, I choose to use Food Thoughts Cocoa in my recipe.
This cocoa is available from Sainsbury’sand Waitrose. It has a wonderful deep cocoa flavour, perfect for using in my Extreme Chocolate Cookies, or other recipes requiring cocoa.
Food Thoughts Cocoa perfect in these waffles and for making the hot chocolate!
Recipe: Makes 12-14 whole Chocolate Dunking Waffles
175g/7oz Unsalted Butter – melted and set aside to cool – the extra is for greasing the waffle plates
4 Large Free Range Eggs
75ml/3fl oz Whole Milk – semi skimmed may also be used
Method: Prepare your waffle maker according to the manufacturers instructions.
For the Andrew James Waffle Makereach plate it brushed with melted butter before switching on to heat up.
Making the waffle batter
While the butter is cooling crack the eggs into a large bowl. Give them a quick whisk.
Add the milk, sugar and vanilla extract to the eggs and lightly whisk to combine.
Once cooled weigh 150g of the melted butter into the egg, milk, sugar, vanilla extract mixture and whisk briefly to combine (wet ingredients).
Weigh the flour and sift along with the cocoa, baking powder and salt into the bowl containing the wet ingredients.
Gently mix both the wet and dry ingredients together until just combined – over mixing will lead to tough waffles.
Delicious Chocolate Waffle Batter
Using the waffle maker
Place 2 dessert spoons of chocolate waffle batter onto the waffle plates. This is a slightly thinner batter than you may be expecting – that is how it should be.
Close the lid of the waffle maker and cook for 6 minutes.
Two delicious cooked Chocolate Dunking Waffles
After 6 minutes, using oven gloves to protect your hands, press the button to open the lid of the waffle maker.
Using a wooden spatula (not metal as it may damage the non stick surface) remove the waffles from the waffle plate and place on a cooling rack or plate.
Continue as before until all of the waffles have been cooked.
A stack of Chocolate Dunking Waffles.
Place the waffles on a cooling rack or plate to cool completely before decorating.
Decorating the chocolate dunking waffles:
Break or chop the white chocolate up into small chunks and place in a heat proof, microwaveable bowl.
Zap for 20 seconds at a time, stirring after each zap.
When the chocolate has almost completely melted remove the bowl from the microwave and continue to stir. The residual heat will melt the remaining chocolate.
Layout all of the waffles on a worktop covered in baking parchment.
Use a teaspoon to drizzle the chocolate over each waffle.
Immediately sprinkle with your choice of topping.
Leave to set.
As soon as the chocolate has set cut each of the Chocolate Dunking Waffles into four fingers.
Serve with a hot drink and a smile!
Time to get dunking.
Chocolate Dunking Waffles
What would be your favourite drink to dunk these delicious beauties in?
If you make these, or any of my recipes, please pop a photo up on social media – @sammiefeasting Twitter/Instagram/Pinterest for me to see. I’m always amazed and inspired by your efforts, especially when you use one of my recipes.
If you have enjoyed these Chocolate Dunking Waffles then you may enjoy these:
While we always make the children a mug of hot chocolate during the midst of summer, when they have spent a rather long time in our rather large paddling pool, it has since become a summer tradition. And these Chocolate Dunking Waffles would be perfect, especially if the hot chocolate has a scoop of ice cream in the top! Since this site has fun in its name, I really hope that you do have fun whilst feasting on these delicious Chocolate Dunking Waffles.
So, whatever you are making, baking and creating in your kitchens, have fun preparing and sharing your feast.
Sammie xx
No part of this post may be reproduced or duplicated without the written permission of the owner. Please see my Disclosure Policy.
Vanilla Bean Waffles. Just think on that for a while, whilst you gawp stare graciously at this picture.
Light and fluffy inside, crispy and golden outer, these Vanilla Bean Waffles may just about be the best invention for breakfast, since sliced bread got a one-up and became toast!
Vanilla Bean Waffles
I have wanted a waffle maker for longer than I care to remember. This in itself is kind of odd, seeing as I’ve never eaten a waffle before in my life! Let alone made one. Yet after watching Diners, Drive-ins and Dives on Food Network UK, where Guy Fieri travels around the U.S. visiting various eating establishments. Since seeing all the incredible waffles sold all over the U.S.A I have been craving them. While I haven’t ever bought them pre-made from the supermarket, or even eaten them at a cafe or restaurant, I wanted to make them.
Homemade Food Tastes Better
It’s a little thing of mine, if I can buy it I want to make it. With only a couple of exceptions, don’t mention the croissants homemade always tastes better than pre-made, packaged, mass produced, supermarket produce.
Please don’t misunderstand me? I really couldn’t manage without the convenience of my weekly online grocery shop, especially as I cannot drive at the moment. Rather, it is simply that, fresh from the Waffle iron, these Vanilla Bean Waffles are a million miles away from their shop bought counterpart. Plus you can switch up what you add to them.
Vanilla Bean Waffles better than shop bought?
Fortunately our daughter has eaten (and loves) shop bought waffles. Her verdict after eating two Vanilla Bean Waffles was a firm 10 out of 10 and “so much better than any I’ve eaten before” verdict. And that response was thrilling. She can be a tough cookie and 8.5 out of 10 is usually the highest she goes! So I knew I’d struck gold with this recipe.
Served warm with a dusting of icing sugar, super fragrant strawberries and a swirl of cream to seal the deal, the plate you see above was my lunch.
Oh boy. Why have I waited so long? All these years I’ve been missing out on the absolute, utter deliciousness of homemade waffles. Plus I was pretty pleased that I’d managed to nail the recipe on my first attempt!
Back to the waffles. You must try these. Seriously, even if you’re not the worlds greatest cook, with this recipe and a trusted Andrew JamesBelgian Waffle Maker, you can’t go wrong.
Note: It is always recommended that you read through the entire recipe before proceeding. This applies to all recipes on this site and in general.
Recipe: Makes 10 Vanilla Bean Waffles
This recipe assumes that you have read the waffle maker’s instruction booklet and carried out any pre-treatment required. Mine was simple to wipe over the non stick plates with a clean, damp cloth.
First of all place the unsalted butter into a small saucepan on a low – medium heat. Allow the butter to completely melt. Remove from the heat and allow to cool.
While the butter is cooling crack the eggs into a large bowl. Give them a quick whisk.
Add the milk, sugar and vanilla bean paste to the eggs and lightly whisk to combine.
Once cooled weigh 100g of the melted butter into the egg, milk, sugar, vanilla bean paste mixture and whisk briefly to combine (wet ingredients).
Weigh the flour and sift along with the baking powder and salt into the bowl containing the wet ingredients.
Gently mix both the wet and dry ingredients together until just combined – over mixing will lead to tough waffles.
Prepping The Waffle Maker
While the Waffle Maker is switched off brush the melted butter so that it completely covers each of the waffle plates.
Close the waffle maker and switch on. For the Andrew JamesBelgian Waffle Maker it is ready to cook with when the green ‘ready’ light illuminates.
Using oven gloves, to protect your hands, as the top of the waffle make plus the waffle plates get very hot, press the button and open the waffle maker.
Use an American 1/4 cup measure (50ml – 2 heaped tablespoons).
Close the lid of the waffle maker and set a timer for 5 minutes.
Ensure the room is well ventilated as the cooking process produces steam.
I found 5 minutes to be the optimum time for cooking these Vanilla Bean Waffles in this waffle maker. Adjustments to time maybe needed if using a different brand.
Really enjoy the smell as the waffles are cooking – don’t be surprised if your neighbours line up at your front door!
After 5 minutes, wearing oven gloves, press the button to release the lid of the waffle maker.
Vanilla Bean Waffles.
Use a wooden spatula to help remove the waffles from the plates. They come away really easily. Most importantly do not use anything metallic to remove the waffles as it could scratch the non stick coating on the waffle plates.
Repeat adding 1/4 cup (50mls) as before to each plate.
Continue until all the waffle batter has been used.
As soon as the last waffle has been removed switch the waffle maker off and leave to cool.
Vanilla Bean Waffles.
What I Added To The Waffles
Enjoy your Vanilla Bean Waffles however you want.
I added sliced strawberries, a dusting of icing sugar and some whipped cream. Our children reheated their waffles in the toaster, before adding various combinations of ice cream, Nutella and strawberries! What you put on yours is up to you. Flavoured fruit or spiced butters work well. Also a drizzle of maple syrup tastes amazing on these golden beauties.
They keep for up to 2 days in an airtight container and can be reheated in the toaster or oven. To freeze, ensure the waffles are completely cold then pack into zip lock bags or containers with an airtight lid. Keep for one month in the freezer.
Vanilla Bean Waffles
For a first attempt at waffle making I am surprised and pleased with how easy it is. I would happily make these at weekends, invite some friends over for a breakfast party.
Oh wow how much fun would that be?
However you enjoy your waffles, I really hope I have inspired you to have a go and make some at home. They simply taste so unbelievably good.
Vanilla Bean Waffles perfect for feasting, sharing and having fun!
If you have enjoyed making these Vanilla Bean Waffles you may also like these recipes:
Since discovering the deliciousness and versatility of homemade waffles, weekend brunches in our house have become something we all look forward to. And while I have the waffle maker out it makes sense to double up the recipe and freeze some for another day. Also, if you prefer savoury toppings on your waffles, simply leave the vanilla bean paste out of the recipe. Alternatively you could make some plain waffles and then add some vanilla for a sweeter version. Finally, to reheat cold waffles, simply pop them in the toaster.
So, whatever you are making, baking and creating in your kitchens, have fun preparing and sharing your feast.
Sammie xx
The Andrew JamesBelgian Waffle Maker was provided for the purposes of review. All opinions, recipes and content are my own. Please see my Disclosure Policy.
