TARRAGON & THYME

I love home made muffins  - they fill all criteria for me as severe comfort food when I am feeling blue - especially blueberry ones which are my all time favourites, but apple and cinnamon and raspberry and white chocolate are also hot on their heels. Coffee and pecan nut the flavours are only limited by your own chocie.  They can be served with coffee, as part of a pack up box, as a filler in between meals, served as part of a breakfast or as part of high tea and if you make them yourself you get far more for your money and you can always freeze the extra until they are needed so that they do not go to waste, although I cannot ever foresee muffins going to waste - well not in my household. Ingredients: 250g/9 oz self-raising flour 2 x 5ml spoons (2 teaspoon) baking powder 1/2 x 5ml spoon (1/2 teaspoon) salt 100g/4 oz caster sugar 1 egg beaten 250ml/8 floz buttermilk 50g/2 oz melted butter 150g/5 oz blueberries Method Sift together the flour, baking powder and sa...

Now these are absolutely scrummy - they don't last long as the macaroon topping is extremely moorish. To make the shortcrust pastry for this recipe: 8 oz plain flour pinch of salt 4 oz fat (butter, margarine or a mixture of margarine and lard or cooking fat) About three tablespoons of water Sieve the flour and salt together. Cut the fat into small pieces then rub into the flour using your fingertips to put in as much air as possible to the mix until like fine breadcrumbs. Add the water and bind the mixtgure using a round bladed knife so that the mixture clings and binds together - leaving the sides of the bowl clean. Place on a floured working surface/board and knead lightly until you get a smooth round ball. Roll out the pastry and use as required. N.B. When a recipe states 4oz shortcrust pastry it means pastry made with 4 oz flour and 2 oz fact. For a sweeter pastry add 1 oz caster sugar. Macaroon Mincemeat tarts 6oz shortcrust pastry (you can buy ready made pastry if you w...