I think every household has a recipe it is famous for. For example my mum’s unbeatable apple cake, Tim’s mums delicious crumble, my aunt’s best ever baked cheesecake or my grannies steamed dumplings with strawberries fresh from her garden. Delicious mouth-watering food!
When we talked about our B&B breakfast menu I wanted to add something personal, just to finish off the breakfast, a little treat. Our breakfast buffet already had a selection of cereal, Cornish milk and yogurt, fresh fruit salad, a big selection of jams, marmalades & spreads, homemade compote and fruit juices.
Then I found this really easy delicious recipe in the Fern Green Breakfast book and that was it! Looking at our guest reviews from 2016 it looks like we are already famous for our blueberry muffins, I bake every morning during breakfast and serve them warm, how they taste best. Lots of our guests comment on them, some took them for takeout for whilst walking the costal path or took them home just like a little holiday treat! One lady even called us the same evening after leaving us to tell us that she just had her muffin at home, in her favourite chair, with her favourite tea and it tasted like holidays.
Below you will find the recipe for The Old Parsonage muffins, you can make the mix and keep it in the fridge for up to 3 days and bake whenever you fancy some. Also you can add any seasonal berry you can think of, we tried all possible combinations and everything works. I’m using a small muffin tray so from a mix I can bake about 36 muffins.
The Old Parsonage Muffins
Ingredients
350 g unsalted butter (I’m using Cornish butter but any will be good) at room temperature
240 g caster sugar
3 eggs
400 g plain flour
10 g baking powder
150 ml whole milk
2 handfuls of your favourite berries
Method
Preheat the oven to 180 degrees. In a large bowl, mix together the butter and sugar – a kitchen mixer is best as you need to achieve a pale and fluffy mix. Add the eggs one at a time to the mixture, if it looks like it is starting to split mix in 1 tablespoon of the flour. Sift in the flour and baking powder and mix well to combine. Pour the milk and combine.
Grease a muffin tray with some butter. Spoon the mixture into each mould, filling them three quarters of the way full. Sprinkle about 2-3 berries into each mould and slightly press them into the mixture.
Bake in the oven for about 15 – 25 minutes (depending on size of the actual muffins) until they are lightly browned and cooked in the centre. Test they are cooked through if you want to (I baked so many of them that I just know when they are ready) Push a toothpick into a muffin and if it comes out clean, you know they are ready.
Let the Muffins sit in the tin for a couple of minutes before transferring them to a plate. Dust with icing sugar and serve warm.
(Try fresh blueberries – this is Tim’s favourite – the blueberries gently pop when you bite into the muffin)
So this is our secret recipe! Enjoy!!
Big love,
Izzi, Tim & the Monsters
xx
