my mum is on holiday in California and other than sunshine and glamour this can only mean one thing… great recipes, handwritten, from amazing places she’s been… if she eats something she likes she has no issue with hunting down the chef and making them give her the recipe… it’s a talent of hers for which I’m truly grateful as I’m usually on the receiving end of such recipes… which get ‘oohed and ahh’d’ at for a moment or two then end up tucked into a cookbook somewhere on a shelf and forgotten about…
… I am in the process of re-stocking my kitchen with all the stuff that’s been tucked away in other rooms for the past few months so for this months random recipes I shook out all the books before they went onto the shelves and I ended up with a big pile of mum’s scribbles, magazine clippings and the odd ‘must save’ pull outs… a frantic random shuffle later and out pops this lovely little muffin recipe that mum wrote down when she was last in California at the Peregrine Inn in Yosemite… and they are dynamite muffins… I can’t believe I’d never made them until now, I’ve had this recipe for about 3 years now… amazing!
Orange and Blueberry Muffins
The only thing i’ve changed about this recipe is that I didn’t have any ‘old-fashioned oats’ in the house, so substituted these for crushed wheatabix (I know…) but they taste bloody amazing, so leave it ok…!
I’m also back on BBC Radio Lincolnshire today at 8pm talking about food… as usual, so these are for the lovely James Hoggarth
1 cup old-fashioned oats (or two crushed wheatabix)
1 cup orange juice
3 cups plain flour
1 cup caster sugar
4 tsp baking powder
1 tsp salt
1 cup vegetable oil
3 beaten eggs
1 1/2 cups blueberries (frozen or fresh)
1 tblspn grated orange peel
1/2 cup finely chopped walnuts
1/3 cup sugar
1 tsp cinnamon
– combine oats and orange juice – set aside
– mix flour, sugar, baking powder and salt. make a well in the centre and add the oat, orange mix, oil and beaten eggs. Stir until moist.
– fold in the blueberries and orange zest
– combine the topping mix, sprinkle and sprinkle
– fill the muffin cases, 3/4’s full and bake on 200 for 15 mins
don’t forget to post your random recipes… you have until the end of September…
eat and of course, enjoy!