Saturday, 27 June 2009

Chicken, Arrowroot and Gingerbread Muffins

Q: What do you get when you combine, chicken, arrowroot and gingerbread muffins?
A: A very eventful Saturday!

I wasn’t meant to blog again today – My Daring Bakers took care of that (and besides I have way too much housework to do). But some of today's events were too good to forget!

First of all this lady arrived....

with this little guy....

and this one.....

In fact, we are now the proud owners of a mother hen and eight little chicks! (Names anyone?)

Then, while I was playing the domestic goddess and baking gingerbread muffins this little guy did this!!!!!!!!!!
Boy did he enjoy himself.
What's the matter mummy?
I just concentrated on my baking for 3 SECS and that's what happened!

Well, at least I had gingerbread muffins to console me.

Gingerbread Muffins

250g plain flour
½ teaspoon bicarb of soda
1 teaspoon baking powder1
½ teaspoons ground ginger
1 teaspoon ground cinnamon
¼ teaspoon ground cloves
1 egg
50g dark muscovado sugar
50g light muscovado sugar
150ml full-fat milk
¼ teaspoon balsamic vinegar
6 tablespoons vegetable or corn oil
4 tablespoons golden syrup
4 tablespoons black treacle.

Preheat oven to 200c.

Line a 12 hole muffin tin with muffin papers.Combine the flour, bicarb, baking powder & spices in a large bowl. Whisk the egg in a large measuring jug then add the sugars, breaking up any large lumps. Add the milk and vinegar then measure in the oil with a tablespoon. Use the same oily spoon to add the syrup & treacle so they don’t stick to it. Whisk the mixture to combine and add to the flour mix. Stir until mixed but still fairly lumpy. Spoon into muffin papers & bake for about 20 minutes until the tops are dry.
(I made half the mixture to produce 6 muffins)
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1 comment:

  1. That wee boy is a wee dote. Great Pics. Oh and your muffins look lovely too. :)