Edward Hayden's Never Fail Muffins

I had the opportunity to meet the lovely Edward Hayden as part of Ireland AM/Philadelphia Taste Factor Competition {which I have yet to tell you all about but I promise it will be soon!}. He is such a gentleman and frightfully funny. He certainly made my first couple of experiences of live television go by like a breeze!! Edward's second cookbook Food to Love was published in April and it's packed with so many practical recipes. The book is very user-friendly with all the recipes listed in the contents page. From Sunday Lunch to Heavenly Cakes and Bakes there is a dish to suit every occasion. The photography is impressive with all the food styling by Edward. Along with many of the recipes Edward offers the reader his 'Top Tip' for perfecting the dish along with ideas on ways to vary the recipe.

Even though Edward has a background in cheffing and has spent the last number of years working and teaching at the prestigious Dunbrody House his recipes are very accessible. There are many household favourites along with delectable dishes perfect for entertaining.
These mouthwatering muffins were first on my list to make from the book. I had them whipped together in a few minutes and they were utterly scrumptious with a cuppa!
The book is beautifully bound and includes a feature which I find essential to any cookbook - a ribbon bookmark. However a few more would come in useful as I have already earmarked many more recipes, that I am looking forward to trying out! A fantastic book by a really lovely guy and I wish him every success in the future.

{My dad picked me these beautiful flowers this evening, from his garden ,so I just had to include them in my photos.}

Never Fail Muffins


Ingredients

450g (1lb) plain flour

175g (6oz) caster sugar

1 teaspoon baking powder

110g (4oz) butter

2 large eggs

175ml (6fl oz) milk

Flavouring (Lemon & Blueberry)

Grated zest of 1 lemon

150g (5 oz) blueberries


Suggested Flavourings/Toppings:

White chocolate & raspberry: 3oz/75g white chocolate chips and 3oz/75g fresh/frozen raspberries

Lemon & blueberry: Grated zest of 1 lemon & 5oz/150g blueberries

Chocolate chip:   5oz/150g mixed chocolate chips

Apple & cinnamon:  2 eating apples, diced & ½ teaspoon ground cinnamon

Banana & milk chocolate: 2 ripe bananas, mashed and 3oz/75g milk chocolate chips

Cranberry & sultana:  4oz/110g fresh cranberries & 2oz/50g sultanas & blueberry: Grated zest of 1 lemon & 5oz/150g bl

Method

1. Preheat oven to 180C/350F/Gas Mark 4

2. Line a 12 cup muffin tray with muffin paper cases.

3. Mix flour, sugar and baking powder together.

4. Rub in the butter with the tips of your fingers.

5. Break in the eggs and milk and mix to a stiff batter. Add in the lemon and blueberries at this stage and mix well.

6. Spoon into prepared muffin tin (lined with the muffin cases) and bake for 20-25 minutes until golden brown and puffed up

7. Dust with icing sugar and serve, or mix 3 tablespoons of icing sugar with little boiled water until it reaches a running consistency and drizzle haphazardly over the top of the muffins.

Edward's book 'Food to Love' is published by O' Brien Press and is in all good bookstores.