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Muffins are such a popular item for children's lunch boxes or birthday parties. They are also a wonderful treat for long lazy weekend breakfasts.
This is a very basic recipe, and I've suggested a whole series of flavours that you can add to the mixture. Basically, you can have lots of fun playing around with different alternatives.
1lb/450g plain flour
6oz/175g caster sugar
1 rounded teaspoon of baking powder
2 large eggs
Flavouring of choice
-Preheat oven to 180C/350F/Gas Mark 4
-Line a 12 cup muffin tray with muffin paper cases.
-Mix flour, sugar and baking powder together.
-Rub in the butter with the tips of your fingers.
-Break in the eggs and milk and mix to a stiff batter.
-Add in the flavouring of your choice at this stage and mix well.
-Spoon into prepared muffin tin (lined with the muffin cases) and bake for 20-25 minutes until golden brown and puffed up
-Dust with icing sugar and serve!
-Mix 3 tablespoons of icing sugar with little boiled water until it reaches a running consistency and drizzle haphazardly over the top of the muffins.
White chocolate & raspberry: 3oz/75g white chocolate chips and 3oz/75g fresh/frozen raspberries
Lemon & blueberry: Grated zest of 1 lemon & 5oz/150g blueberries
Chocolate chip: 5oz/150g mixed chocolate chips
Apple & cinnamon: 2 eating apples, diced & ½ teaspoon ground cinnamon
Banana & milk chocolate: 2 ripe bananas, mashed and 3oz/75g milk chocolate chips
Cranberry & sultana: 4oz/110g fresh cranberries & 2oz/50g sultanas
Edward's Top Tip:
Before baking the muffins why not sprinkle some crumble topping over the top to add a different texture to the muffins
'Food to Love' by Edward Hayden. Launch is this Friday April 29th in the Springhill Court Hotel, Kilkenny at 8pm.