After working flat out for the past few weeks (with only a mini respite for a Welsh wedding), a weekend chilling to the max was definitely on the cards. A nice lie-in on Saturday morning, followed by a trip to the Royal Court and the wonderful, wondrous Bonnington Café for dinner. Super cheap and tasty carrot and Masala soup, mushroom and cheese cannelloni and tiramisu. Wrapped up with drinks on the Thames. Not bad!
Here are some pic’s from Sunday’s very leisurely brunch at the Haberdashery in Crouch End which has a lovely garden at the back to enjoy the nice weather in and the cheeriest staff in North London.
In actual fact, they aren’t like scones at all, but just like a sort of bread-like muffin. I’ve made these at least a dozen times, usually for breakfast before anyone else gets up, as they are so quick to throw together. Which I know sounds like something people say before things that aren’t at all quick to throw together, but these actually ACTUALLY are. Believe it.
Cheesy Breakfast Muffins
250 g plain flower
1 tsp salt
1 tsp vanilla sugar
4 tsp baking powder
400 ml milk
100 g butter, melted
I grated in cheddar in the ones in this pic, which was very nice indeed. I think you could pretty much let your imagination run wild with these. My next version is going to have chopped red onion, maybe sun dried tomatoes and goats cheese? Basil? Olives? Lots of salt and pepper? Or go sweeter with a bit more sugar, nuts perhaps? Fruit is an obvious choice, of course.
All you do is mix together the dry ingredients, then add the liquid ones. Mix into a sticky dough. Pour into muffin cases and pop in the middle of a preheated 250 degree oven.
Best eaten straight out of the oven, with butter, jam, chutney or what have you. Also very nice cooled, but I don’t have the patience for that.