Tag Archives: a Dairy Diary recipe

Back to School with Scrumptious Lunchbox Muffins

Back to school with Scrumptious Lunchbox Muffins by Dairy Diary

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Back to School with Scrumptious Lunchbox Muffins

Those brand new shoes are shiny and there’s that familiar scent of new stationery with a perfectly organised pencil case nestling in a pristine (for one day only!) school bag.

It must be back to school time!

Make their first day back at school even more memorable with a scrummy homemade muffin.

With fresh blackberries it should pass muster with even the most vehement lunchbox police.

 

Lunchbox Blackberry Muffins - a Dairy Diary recipes

Lunchbox Blackberry Muffins

Makes 12–14
Time 30 mins
Calories 225 Fat 9g of which 5.5g is saturated
Suitable for vegetarians
Suitable for freezing

Self-raising flour 300g (11oz)
Baking powder 1 tsp
Bicarbonate of soda ½ tsp
Ground mixed spice ½ tsp, optional
Demerara sugar 200g (7oz)
Fresh blackberries 250g (9oz), very large ones halved
Full fat milk 300ml (½ pint)
Butter, 125g (4½oz), melted
Eggs 2 large, beaten

1 Preheat oven to 200°C/Gas 6 and line a 12 or 14 hole muffin tin with paper cases. Stir together dry ingredients and sugar in a bowl, then add blackberries and mix.

2 Whisk together milk, melted butter and eggs. Gently fold liquid into dry ingredients, taking care not to over-mix.

3 Divide batter between muffin cases and bake for 20-25 minutes or until well risen and golden. Serve warm or cold.

A Dairy Diary recipe.

 

 

Read the blog on www.dairydiary.co.uk/

Irish Soda Bread with Rosemary | A St Patrick’s Day recipe that’s definitely worth the effort

Irish Soda Bread with Rosemary recipe

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A St Patrick’s Day recipe that’s definitely worth the effort

As I am a breadmaker owner (and I don’t even use that, as my other half makes all the bread!), I have to confess that I haven’t baked much of the stuff since school.

However, I happened to be at the photography studio when this recipe was being shot and so I watched Sara, our food stylist, make it and it did look incredibly simple.

It tasted absolutely gorgeous too
and we enjoyed with a delicious
potato and leek soup
(DD recipe
of course). 

As today is St Patrick’s Day I thought it the perfect excuse to have a bash at Irish Soda bread. It worked and trust me it really is worth the effort.

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Irish Soda Bread with Rosemary

Makes 1 loaf
Time 45 mins
Calories 140/slice Fat 2g of which 1.2g is saturated
Suitable for vegetarians
Suitable for freezing

Plain flour 450g (1lb)
Irish porridge oats with multi seeds 50g (2oz)
Salt 1 tsp
Bicarbonate of soda 1 tsp
Butter or white fat 25g (1oz)
Finely chopped fresh rosemary 2 tbsp
Fresh cultured buttermilk 300ml pot
Whole milk 100ml (3½fl oz)

1 Preheat oven to 200ºC/Gas 6. Mix together flour, porridge oats, salt and bicarbonate of soda. Add butter or fat and rub in until it resembles fine breadcrumbs. Stir in rosemary.

2 Add buttermilk and enough milk to make a soft but not sticky dough. Transfer to a greased and floured baking sheet and shape into an 18cm (7in) round. With a knife, score into four and bake for 30 to 40 minutes or until golden and cooked through.

3 Serve bread warm with a delicious soup (such as Creamy Leek & Potato Soup) or a selection of Irish cheeses and pickled onions.

Cook’s Tip
If can’t find oats with seeds, use plain Irish porridge oats instead.

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