100 Magnificent Muffins and Scones

5 Bake for 15 minutes until the muffins are well risen, firm and springy to the touch. Serve warm.

Apricot and oat muffins

These are great for freezing (see Cook’s tip below), so make a batch of 12, then eat a few and freeze the remainder.

MAKES 12 / READY IN 30 MINUTES

125g | 4oz self-raising white flour

100g | 3½oz wholemeal flour

15ml | 1 tbsp baking powder

75g | 3oz rolled oats

175g | 6oz dried apricots, chopped

125g | 4oz sultanas

75g | 3oz light muscovado sugar

100ml | 4fl oz sunflower oil

1 medium egg

Finely grated zest and juice of 1 orange

150ml | 5fl oz skimmed milk

Extra rolled oats, for sprinkling

1 Heat the oven to 200°C/400°F/gas 6. Line a 12-hole muffin tin with paper muffin cases.

2 Sift the white flour into a large bowl. Add the wholemeal flour, baking powder, rolled oats, apricots, sultanas and sugar.

3 Mix together the oil, egg, orange zest, juice and milk and pour into the dry ingredients in the bowl. Use a large spoon to fold everything together.

4 Spoon equally into the paper muffin cases and sprinkle with oats.

5 Bake for 15 minutes until the muffins are well risen, firm and springy to the touch. Serve warm.

Cook’s tip: To freeze the muffins, cool completely and pack in small plastic bags. To serve, microwave on high (850w) for 40 seconds to warm through one muffin.

Wholemeal apple

Try these for a tasty yet healthy high-fibre start to the day.

MAKES 12 / READY IN 30 MINUTES

75g | 3oz self-raising white flour

150g | 6oz wholemeal flour

15ml | 1 tbsp baking powder

2.5ml | ½ tsp ground cinnamon

75g | 3oz dried apples, chopped

100g | 3½oz sultanas

75g | 3oz light muscovado sugar

100ml | 4fl oz sunflower oil

1 medium egg

150ml | 5fl oz skimmed milk

30ml | 2 tbsp rolled oats, for sprinkling

1 Heat the oven to 200°C/400°F/gas 6. Line a 12-hole muffin tin with paper muffin cases.

2 Sift the white flour into a large bowl. Add the wholemeal flour, baking powder, cinnamon, apples, sultanas and sugar.

3 Mix together the oil, egg and milk and pour into the dry ingredients in the bowl. Use a large spoon to mix everything together until just combined.

4 Spoon equally into the paper muffin cases and sprinkle with oats.

5 Bake for 15 minutes until the muffins are well risen, firm and springy to the touch. Serve warm.

English muffins

These traditional muffins are entirely different to American-style muffins baked in paper cases. The recipe uses a yeast dough so they take longer to make. I’ve used easy-blend yeast to save a little time, or see the Cook’s tips for using a bread machine. These are traditionally served at teatime, but I think they make a really special treat for breakfast.

MAKES 8–10 / READY IN 1 HOUR 15 MINUTES

450g | 1lb strong white bread flour

5ml | 1 tsp salt

50g | 2oz butter, plus extra for greasing

7g sachet easy-blend dried yeast

5ml | 1 tsp golden caster sugar

250ml | 8fl oz warm milk