Friday Recipe Time

Blueberry muffins

Whip up a batch of tempting muffins from our easy recipes. Take your pick from blueberry muffins, banana muffins or even lemon drizzle muffins. They're delicious as an on-the-go breakfast or an afternoon treat - or both!

Overnightpreparation time

10 to 30 minscooking time

Makes 8 muffins

Preparation method

1. Cream the butter and sugar together then slowly add the eggs, mix for three minutes. Add the flour, baking powder, nutmeg, stir to combine, then refrigerate for at least an hour, preferably overnight. 
   Technique: How to cream butter by hand
   Watch technique0:49 mins
2. Place a spoonful of muffin mixture into each muffin case, filling each to just over half way. Stud each muffin with about eight blueberries. 
3. Bake in an oven set at 200C/400F/Gas 6 for 20 minutes, or until 
   
   
   
   
   • How to cream butter by hand
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Something for the weekend.... Shortbread recipe

Ingredients for Scottish Pan Shortbread

• ¾ cup unsalted butter, at room temperature
• ½ cup packed light brown sugar
• 1 ¼ cups plain flour
• ¼ cup brown rice flour
• ½ tsp salt

Method

How to make Scottish Pan Shortbread

Preheat the oven to 300 F. Grease a 9-inch removable-bottom fluted tin and place this on a baking tray.

Beat the butter and brown sugar vigorously by hand or using beaters or a mixer fitted with the paddle attachment until pale and fluffy, about 3 minutes. It’s an important step to beat the butter and sugar well together when making shortbread – this ensures the shortbread will hold together and when you take a bite it will ‘snap’ and then melt away.

In a separate bowl, sift the flour, rice flour and salt. Add this to the butter and mix until blended. Using floured hands, press this into the prepared pan. Use a fork to dock the shortbread right through to the bottom and bake for 60 minutes, until just lightly browned. Immediately from the oven, slice the shortbread into 16 wedges, then cool completely in the tin.

This shortbread improves over a few days and can be frozen. Store in an airtight container for up to 10 days.