Local honey and coconut lemon muffins
4 tablespoons of honey (I used local honeycomb)
250ml milk (semi-skimmed or whole)
lemon rind to your taste, I used a tablespoon
4 tablespoons of coconut (use less if you prefer)
The flavouring ingredients can be substituted for whatever you like. If you want to make chocolate ones do NOT use drinking chocolate and be sure to substitue 100g SR flour for the 100g of cocoa powder.
You will also need:A muffin tray and muffin paper cases
Whisk your wet ingredients together in a jug. Combine your dry ingredients into your bowl and make a well to add the liquid, mix untill it all comes together. Note: if you have any fresh fruit to add, do so right at the end after youve combined all the other ingredients. Fill cases two thirds full (for the right shaped muffins) and bake for 25 mins (approx, til brown)
This honey just makes everything better and really is a touch of magic in everything and anything. I am quite keen to keep my own bees and am researching the topic in order to get going this summer. So I just had to share how pretty it is.
You can add sugar to an airtight jar and flavour it with a cinnamon stick (or any other ingredients) or you may wish to mix cinnamon and sugar as I did, it makes a lovely decoration on the top too. A good ration is 2 tablespoons of caster and one tablespoon of cinnamon. I took a couple of good pinches and spirinkled over before they cooled so that it ‘stuck’.
I tried out my new dehydrator with fruit so have a couple of jars of dried pear and apple. Pear and honey is a fabulous combination. Trust me I can’t wax lyrical enough about that, pear and honey muffins are fabulous!
I added two small slices or one large slice, of dehydrated pear and a tablespoon of dried rosehips (mine are whole crushed ones) You can make tea with whatever you like and its fun to experiment with combinations. I added this to the infuser in the centre of my teapot and it made about 2 cups.