I came across a recipe for something calling itself ‘scones muffins‘ a while ago, but couldn’t tell you where for the life of me, plus I think I’ve adapted it beyond recognition now.

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.

For the Soul…

I’ve had a bit of a break from my blogging activities last week due to illness. Fret not! I only had a bog standard cold. Made myself a bowl of hearty chicken soup to re-fuel. It’s just chicken and veg (onions, swede, carrots, peppers) plenty of stock and spices (turmeric, cumin and paprika).

Served it with some courgettes and cheese on toast (see recipe below) and I began to feel better straight away… Well, after some sleep and plenty of lemsip.

You will need:

Cheddar (grated)
Courgette (grated)
A shallot or half a red onion
A dash of fish sauce or Worcester sauce


In a large bowl, mix together your grated cheddar and courgette, the chopped onion or shallot a dash or two of sauce and a good bit of salt and pepper.

Spread onto some lightly toasted bread and place under a warm grill for a bout 5-7 min