Triple Chocolate Courgette Muffins – Fiona Carter

3 med courgettes, 125g butter, 1 cup of flour, 1 cup of wholemeal flour, 1/3 cup cocoa, 3 tsp baking powder, 2 tsp cinnamon,  1/2 cup  brown sugar, well packed, 1/2 cup dark choc chips, 1/2  cup white  choc chips,  3/4 cup milk, 2 eggs, 1 tsp vanilla essence.

Makes 12 – 15  muffins

Preheat oven to 180C . Place paper  cases into muffin tins. Top & tail courgettes, grate & place in a sieve over a bowl.  leave to drain.

Melt butter & cool a little.

Sift flours, cocoa, baking powder & cinnamon into a large  bowl. Tip wholemeal husks remaining in sieve  back into bowl. Stir in sugar , breaking up any lumps.

Place  1/2 grated courgette into a clean tea towel. Wrap up like a sausage & wring excess moisture out. REpeat with second half.

Measure out 2 cups of grated courgette & add to flour mixture along with chocolate. Mix the ingredients together til the courgette is coated with flour.

In a smaller bowl , lightly whisk the milk, egg, & vanilla together, Make a well in the dry ingredients, pour in the melted butter then the milk mixture.  Briefly mix til just combined. Place 1 heaped dessertspoonful of mixture into each muffin tin.

Bake 20 – 25 minutes until cooked. Cool for 5 – 10 minutes before removing from the tins,


Triple Chocolate Muffins

70g Butter, 1 cup self-raising Flour, 1 tsp baking powder, 1 tbsp cocoa, 1/4 cup caster sugar, 1/4 cup brown sugar, 1/4 cup each dark & white choc bits, 1/4 cup milk, 2 eggs , 1/2 tsp vanilla essence.

Preheat oven to 190C

  • Place the butter in microwave bowl , cover and microwave on high for a minute for 1 minute.
  • Sift the flour , baking powder and cocoa into a large bowl, add the caster sugar, brown sugar, and choc bits and stir well.
  • Beat the milk , eggs and vanilla.
  • Pour the milk and butter into the flour mixture and quickly mix until just combined. Do not over mix.
  • Spoon the mixture into muffin tins and bake for 18-20 minutes , or until firm.
  • Allow to cool for 5 minutes before  taking out of the moulds.
Fruit Loaves – Mrs F W Shallard

1 & 1/2 cups sugar, 1 tbsp syrup,  2 tbsp butter, 2 cups boiling water.

Put in pot and bring almost to the boil, then add 3/4 lb (12 oz) mixed fruit.

Leave to cool and then add 3 cups of flour , 2 tsp cinnamon, 2 tsp baking soda & 1 tsp of ginger. Mix well and then put into  2 greased loaf tins and bake  for 1 hour at 350F.

Bran Biscuits

1 cup of bran, 1/2 cup sugar, 1 cup flour , 1 teaspoon baking powder,  3 tbsp  butter, 1 egg,   salt to taste.

Cream butter and sugar, add beaten egg, then flour , bran baking powder and salt.

Bake in a moderate oven 160c (325F) until golden brown.

Sugar Buns

8 oz flour, 3 tbsp baking powder, 1/4 cup of sugar 1/4 tsp salt, 1 egg, 2 oz butter, 1/3 cup milk, 1 cup of sultanas.

Sift flour baking powder & salt together. chop and rub in butter, add the sugar and sultanas.

Beat the egg with the milk and stir into the dry ingredients to make a soft dough.

Spoon onto a tray and brush with more egg and milk.

Sprinkle with  extra sugar.

Bake in a moderate – hot oven until golden brown.


Beat 1 egg with 1/4 cup of sugar until fluffy, beat in 1/2 a cup of milk (approx).

Add 1 cup of flour and 1 heaped teaspoon of baking powder.

Mix to s smooth mixture, adding more milk , or flour, as desired.

Add a table spoon of melted butter.


Heat your frying pan, or girdle, to a certain heat ( Med or 3).

Place spoonfuls around the  fry-pan and wait for  bubbles to come to the surface and start to burst.

Flip pikelets over, if the bottom is burnt your frying pan is too hot, turn the heat down and wait a minute.

If the bottom is not golden brown and all white and blotchy, turn the heat up a bit.

Perseverance  will end up with you learning the temperature that your fry-pan needs to be to make the perfect pikelet! (mistake taste yum too!)

A soup spoon will make round pikelets, a dessertspoon –  oval .

Make shapes like pussycats or boats.

Spread with butter and a knob of  jam, (or whipped cream and jam. Please yourself what you put on top of what)

Bran Muffins

1 cup Bran               3/4 cup milk         1 tbsp golden syrup

Soak for five minutes.

Add 1 egg,    3/4  cup Flour    1/2 cup  sugar    1 tsp baking soda  & 1/4 tsp salt.


Spoon into muffin tins and cook for 20 minutes at 180c  (350 F)