Treat time! This recipe is sort of in honour of a good friend of mine. We were flatmates for several years in London and he was just here for his third visit! He would usually bring back a package of Welsh cakes when he'd gone home for a visit to Wales. It never occurred to me to try making them until recently for some reason, but now I know I'll be making them again soon. They are easy, light, and although there isn't a lot going for them as far as healthy eating, something I try to do here for the most part - they are such a lovely treat! The currants in them remind me of some scones with lemon and currants a cousin of mine used to make and I haven't had in years. Of course these go wonderfully with a nice cuppa! Enjoy!
I adapted these only slightly from a recipe in my Muffins and More (Company's Coming)book, reducing the salt and sugar just slightly. Their recipe calls for a mix of mixed peel and currants (which my flatmate confirmed is authentic) but I just used currants for the full measurement. I browned these a little more than they likely should be here, but it didn't end up mattering at all - they were lovely. Here's the recipe:
Ingredients:
2 cups (500 ml) all-purpose flour
1/2 cup (125 ml) granulated sugar
2 teaspoons (10 ml) baking powder
1/4 teaspoon (1 ml) salt
1/4 teaspoon (1 ml) nutmeg
1/4 teaspoon (1 ml) cinnamon
1/2 cup (125 ml) butter
3/4 cup (175 ml) currants
Method:
In a large bowl, combine flour, sugar, baking powder, salt, nutmeg and cinnamon.
Cut in butter until crumbly, using a fork or pastry cutter.
Stir in currants.
Beat egg with a fork. Add the milk.
Stir into the flour, spices, butter and currant mixture.
Form into a flattened circle and roll out to about 1/4 inch (2/3 cm) thick on a floured surface.
Cut into 3" (7 cm) rounds or smaller.
Place in pan, something non-stick works well, and cook over medium heat until brown on both sides. Depends on the size you cut your circles as to how many you will end up with.
It's so wonderful to eat fresh berries, especially when they are local or you've been able to pick them yourself. My daughter loves them and it has to be one of the best 'mom moments' when your child is devouring a bowl of fresh berries. When we were visiting my mom and stepdad this summer my mom could not believe how many berries my daughter could eat in one go! My husband likes to blend up frozen berries with plain yoghurt for her and call it ice cream. She calls it the "pink one".
These could be blueberry muffins but when I had just bought local strawberries for likely the last time this year I decided two berry muffins were in order. The name sounds pretty cute and tasty too! Not only do these muffins have a lovely little berry mix going on but I added a bit of ground flax and whole wheat flour for good measure. Not too much as I didn't want to have them come out too heavy, but just enough to up the good-for-you count. Of course frozen berries would work fine here too, but if you can, do throw in some fresh ones. One additional note is I cut the sugar just a bit from the original recipe I referenced. Not a lot, about 1/4 cup. I have listed the full amount here in the ingredients and I leave it to you to decide whether or not to reduce it. I also cut the salt measurement in half.
Today my daughter starts preschool and this brings to mind school or after-school snacks, easy and healthy breakfasts and lunchbox ideas. This muffin is quite filling and has some good nutritional ingredients (primarily the berries). Served with a few slices of apple or banana, a serving of yoghurt, and a cup of milk or water - and you've got a pretty good breakfast or mid-morning snack. Add a hard-boiled egg and you've got some good protein to go along with the other ideas.
I'm hoping to get out blackberry picking before they are all gone, but looking at the week ahead I'm not sure this will happen. We do have a pretty good supply of frozen raspberries, strawberries and blueberries from a local farm. Do you have a favourite way to use your berries? Smoothies? Pancakes? Biscuits? Crumble? If I do get more fresh ones before we're well into our fall season here, I'll be sure to post another recipe featuring them.
I've got a few things up my sleeve to make and get on here to tell you about, but in the interim I thought I'd come up with a list of some ideas I've already written about that might inspire you for the upcoming long weekend (or any weekend for that matter!).
If it's a little on the chilly side why not try a different twist on your usual chili and try an Asian-inspired version? Or, dream of somewhere exotic and hot like Morocco and whip up some chickpea and turkey meatballs to serve inside pita bread, or alongside some egg noodles, rice, couscous or quinoa. Or make these veggie and turkey meatballs to go inside a pita pocket with some hummous or yoghurt, or alongside a crunchy salad.
Here are some fun salads I shared with you previously:
