We tried out the tasty cheese and bacon muffins. ” writes JoSeagar. In her really crunchy and gingery ginger crunch Jo goes back to the old fashioned way of spreading only a thin gingery topping over the base rather than the thick gooey layer of icing favoured by many cafes
This recipe comes from JoSeagar’s You shouldn’t have gone to so much trouble, darling. The lemon curd is lovely on so many things – a dollop in muffins before they are cooked, drizzled on ice cream, or my favourite, spread thickly on toast with a smidge of butter
I've tweaked the recipe from Victoria (a colleague of C's) who originally adapted JoSeagar's pecan pies to make Pecan Macadamia and Apricot Pies for their bake off
This recipe has been adapted from JoSeagar’s recipe in “It’s Easier Than You Think” book. I enjoy anything with the combination of nuts, chocolate, and dried fruit
Filling adapted slightly from a Dorie Greenspan recipe and pastry recipe from JoSeagar. I used these special ridged metal tart tins of my Mum's which gave them that lovely edge but a muffin tin would work just as well
I normally make scones the JoSeagar way with cream and soda water (mentioned in previous posts) none of that in my fridge AND once again the men are working in our street AND the road is closed while they finish concreting the road so I couldn’t go out
‘Muffins, Scones & Pastries’, ‘Baked Desserts’, ‘Sweet Treats’, ‘Cakes & Loaves’, ‘Savoury Snacks’, ‘Biscuits & Slices’ and a wholesome ‘Not-So-Naughty’ section with a range of healthy treats from nutrition gurus such as Nadia Lim and Megan May
