I am having real issues with photographs. I have always stored my images on photobucket, and pay a premium price to do so. As of yesterday all of a sudden Blogger stopped working with my photobucket images. They just refust to show up. I can upload images individually to the page, but not drop in links. I have given up. I am hopeful that just as suddenly as they stopped showing up they will suddenly appear again, but you cannot imagine the devastation at having 7 years worth of photography just disappear. *sniff *sniff*
I hate uploading them directly. For some reason on my other blog, they fit into the space perfectly, but here on this one, they don't and I end up having to spend ages and ages getting them to fit in where I want them and making sure that the text doesn't wrap around them. It's annoying.
But lets talk about food. Delicious food. Breakfast food. Portable food.
Raisin Bran Muffin Tops!! I don't know about you, but my favourite part of every muffin is the top . . . that pillowy pouf that protudes above the restraint of the paper like a delicious soft muffin cloud. If I had my way there would be no muffin bottoms. Ever. Just Muffin Tops.
I love the crispy edges . . . and with these the whole bottom of the top has a nice and crispy edge. These are stogged full of goodness. Lots of bran, some sweetness from the molasses, a bit of sugar and of course the sticky sweet raisins. These are going in the car with us up to Chorley today. We have two Missionary Sisters also going with us. With an early start of quarter to sevven in the morning they will go down a real treat, with some fruit and water. I hope the girls like them!
Come to think of it, why wouldn't they? They're delicious. I just wish my own muffin top was as tasty to look at. Sigh . . . I guess you can't have everything!
I don't know about you, but my favourite part of every muffin is the top. Don't worry if you don't have a muffin top tin, you can bake them in regular muffin cups, or over here in the UK, you can bake them in Yorkshire Pudding tins.
60g butter, softened (1/4 cup)
100g sugar (1/2 cup)
1 TBS molasses
1 large free range egg
1/2 tsp vanilla extract
85g of wheat bran (1 1/2 cups)
140g of plain flour (1 cup)
1 tsp baking soda
1/4 tsp salt
180ml buttermilk (3/4 cup)
75g raisins (1/2 cup)
Cream the butter, sugar and molasses together until light and well blended. Whisk in the egg and vanilla extract. Stir together the dry ingredients and then add to the creamed mixture alternately with the buttermilk, just to blend. Don't over mix. Stir in the raisins.
Drop the batter into the muffin top tins. Don't worry it will spread out when baking. Bake for 20 minutes. Delicious!
Bon appetit and Happy Saturday!
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The English Kitchen