Lemon blueberry muffins

Makes 8


200g plain flour

2 tsp baking powder

145g caster sugar

Pinch salt

Zest 1/2 small lemon

80ml vegetable oil

1 large egg

100ml milk

225g fresh blueberries


· Preheat your oven to 200C/180C fan and line a cupcake tin with 8 paper cases

· In a mixing bowl, add the plain flour, sugar, salt and baking powder. Mix.

· Into another bowl whisk the oil, milk, eggs & lemon zest.

· Add the wet to the dry ingredients and with a spatula and mix.

· The secret is to not over mix the batter as you will be left with a lighter muffin.

· Once mixed, fold through the fresh blueberries.

· Scoop into the prepared tins and sprinkle the top with caster sugar for added crunch.

· Place into the preheated oven and bake for around 18-20 minutes.

· Remove and allow to cool before tucking in.

Peanut butter & jam cookies

Makes 12 cookies
(6 sandwiches)

Cookie batter
115g butter
125g crunchy peanut butter
100g caster sugar
100g brown sugar
1 medium egg
170g plain flour
1/2 tsp baking powder
Pinch salt
1 tsp bread soda

Peanut buttercream
240g soft butter
125g smooth peanut butter
120g icing sugar

100g raspberry jam
50g salted peanuts


· For the cookie dough, in a mixing bowl, cream the butter, sugars and crunchy peanut butter until smooth.

· To this add the egg and mix.

· Add the flour, baking powder, bread soda and salt and mix until smooth.

· Cover and chill for 1 hour.

Once rested, line two trays with parchment paper and preheat your oven to 190C/170C fan.

Divide dough into 12 balls and pop 6 on each tray, gently press the cookies down to slightly flatten.

Dust a fork in flour and press into the top of the cookies to create a criss cross effect. (Optional)

Place these into the preheated oven and bake for 14-15 minutes.

Once baked, allow to cool on the trays for 5 minutes and then pop onto a wire rack to cool completely

· For the buttercream, in a mixing bowl, cream the butter and sugar until smooth and soft.

· Add the smooth peanut butter and mix through.

· Spoon the peanut buttercream into a piping bag fitted with a star nozzle.

· Turn 6 cookies upside down and pipe a buttercream circle onto the center of all 6.

· Spoon some raspberry jam into the centre of the buttercream circle and sprinkle on the salted peanuts.

· Place the remaining 6 cookies on top to create a sandwich.

·Pop into the fridge to firm up for 10 minutes before serving.

Guinness treacle bread

Serves 20

Prep time: 20 minutes

Cooking time: 50 minutes

Guinness bread

250g wholemeal flour
60g plain flour
1 tsp bread soda
1 tsp salt
100g treacle
60g porridge oats
1 tsp brown sugar
30g butter
100ml Guinness
200ml milk

1 tbsp porridge to sprinkle on top


For the Guinness bread, preheat your oven to 180°C/160°C fan. Grease and dust a 2lb loaf tin and set aside.

· In a small bowl, add the butter and treacle and melt in the microwave and set aside to cool slightly.

· In the bowl of your Kenwood mixer fitted with the kbeater, add the wet ingredients first followed by the dry and mix until combined.

· Spoon into the prepared tin, sprinkle some porridge oats on top and pop into the oven for 50mins.

· Once baked, carefully remove from the tin and pop on a wire rack to cool.