Fruit and Honey Muffins

280g (1o oz) Plain Flour
1 tbsp Baking Powder
75g (3 oz) Caster Sugar
75g (3oz) Butter, melted
60ml Clear Honey
2 Eggs
230ml Milk
few drops Vanilla Essence
140g (5 oz) Fresh Raspberries or Blueberries
75g (3 oz) Pecan nuts, roughly chopped (optional)
Demerara Sugar for sprinkling

Method:

Pre-heat oven to gas 6.
Line a 12 cup muffin tray with muffin cases.

->Sift flour and baking powder into large mixing bowl and stir in caster sugar. In another bowl mix the melted butter, honey, eggs, milk and vanilla essence together.
->Make a well in the center of the dry ingredients (the bowl with flour+baking powder in) and pour in the liqued mixture. Fold in quickly, until just blended. Fold in raspberries or blueberries and two-thirds of the nuts.
->Divide mixture into the muffin cases, sprinkle over remaining nuts and a little demerara sugar.
->Bake for 20-25mins or until risen and golden. Transfer to wire rack, serve hot or cold.

Carrot and Corriander Soup

This recipe contains my secret ingredient..Honey! It serves 4.

450g Carrots, peeled and sliced
1 Leek, sliced
1 Onion, chopped
1 tbsp Sunflower Oil
25g Butter
30ml Honey
Juice of 1 Lemon
2 tsp Ground Coriander
1 tsp Plain Flour
900ml (1 1/2 Pints) Veg stock
Salt and Pepper
120ml single cream or milk
24g walnuts (buy the already chopped and roasted packet)
Fresh Coriander sprigs to garnish

Method:

-> Heat butter and oil in large pan, until melted. Add onion and cook for 5 min, then add leek and carrots and cook over gentle heat for 5min.
-> Stir in honey, lemon juice and ground coriander and cook stirring 2-3mins. Stir in the flour. Gradually stir in stock and bring to biol, stirring. Reduce heat, cover and simmer 20min.
->Cool slightly then puree in a blender or food processor until smooth. Season with salt and pepper. Return to the pan and stir in cream/milk. Reheat gently. Serve with sprinkled walnuts and garnished with fresh coriander.

Enjoy!