Lemon muffins by Sarah Cook

Lemon muffins by Sarah Cook

Light, fluffy and extra lemony, these easy lemon muffins have an extra citrus hit thanks to a simple glaze made with lemon juice and sugar.

​Ingredients

  • 275g/9¾oz plain flour
  • 225g/8oz caster sugar
  • 50g/1¾oz ground almonds
  • 2 tsp baking powder
  • 2 unwaxed lemons, finely grated zest plus 2 tbsp juice only
  • 150ml/¼ pint semi-skimmed milk
  • 100g/3½oz unsalted butter, melted
  • 50ml/2fl oz sunflower or vegetable oil
  • 2 large free-range eggs
  • ½ tsp vanilla extract

For the glaze

  • 4 tbsp lemon juice
  • 50g/1¾oz golden caster sugar

​Method

  1. Preheat the oven to 200C/180C Fan/Gas 6 and line a 12-hole muffin tin with large paper cases.

  2. Put the flour, sugar, almonds, baking powder and lemon zest in a large mixing bowl and mix well.

  3. Beat together the milk, butter, oil, eggs, vanilla and lemon juice in a jug. Pour over the dry ingredients and mix together very sparingly until the dry ingredients are just wet. (overmix and you’ll get tough muffins).

  4. Working quickly, divide the mixture between the cases – they should be about three-quarters full. Bake for 15–18 minutes until a skewer comes out clean when poked into the middle of a muffin in the centre of the tin. Quickly use a cocktail stick or skewer to poke holes in each muffin.

  5. Combine the glaze ingredients straight away, then use a pastry brush or a teaspoon to cover the tops of the muffins. Repeat until all the glaze has been used. Lift the muffins onto a wire rack to cool a little, before eating warm or at room temperature.

Easy vegetable stir-fry

Easy vegetable stir-fry

This speedy veggie stir-fry is super easy to make, packed with vegetables and full of flavour.

Each serving provides 103kcal, 3g protein, 7g carbohydrate (of which 7g sugars), 6g fat (of which 0.7g saturates), 3.5g fibre and 1.4g salt.

Ingredients

  • 2 tbsp sunflower oil
  • 4 spring onions, cut into 4cm/1½in lengths
  • 1 garlic clove, crushed
  • piece fresh root ginger, about 1cm/½in, peeled and grated
  • 1 carrot, cut into matchsticks
  • 1 red pepper, cut into thick matchsticks
  • 100g/3½oz baby sweetcorn, halved
  • 1 courgette, cut into thick matchsticks
  • 150g/5½oz sugar-snap peas or mangetout, trimmed
  • 2 tbsp hoisin sauce
  • 2 tbsp low-salt soy sauce

METHOD

  1. Preheat the oven to 200C/180C Fan/Gas 6.

  2. Brush both sides of the tortillas with sunflower oil. Cut them in half to make eight semi-circles, then stack them and slice into 2cm/¾in strips.

  3. Spread the strips of tortillas in a single layer on a baking sheet and bake for 7 minutes, turning halfway through cooking, until they are light golden brown. Leave to cool and crisp up on the baking sheet.

  4. Mix the onion, lime zest and juice and a good pinch of salt together in a bowl and leave for 5 minutes. Stir in the black beans, cherry tomatoes, coriander and chilli. You can add more or less chilli depending on how hot you like it. Check the seasoning.

  5. In a second bowl, lightly beat the eggs and season with salt and pepper.

  6. Place a wide non-stick pan over a medium heat and add the butter. When melted, add the eggs and gently scramble. When just cooked, remove from the heat and sprinkle over half the tomato mixture, half the cheese and half the tortilla strips. Give the mixture a quick stir, then spoon onto serving plates. Top with the remaining tortilla strips, cheese, sour cream and finally the rest of the tomato mixture.

Migas Recipe by Philippa Davis

Migas Recipe by Philippa Davis

Inspired by a quick and easy Mexican breakfast dish of scrambled eggs and crispy tortilla, this nutrient-packed migas recipe is perfect for a vegetarian brunch, lunch or dinner.

As scrambled eggs don’t keep their heat well, it’s best to serve this on warm plates. Each serving provides 703kcal, 37g protein, 41g carbohydrate (of which 5g sugars), 42g fat (of which 20g saturates), 6.5g fibre and 2.4g salt.

Ingredients

  • 4 soft flour tortillas
  • 1 tbsp sunflower oil
  • 1 small red onion, finely chopped
  • 1 lime, finely grated zest and juice
  • 400g tin black beans, drained and lightly rinsed
  • 200g/7oz cherry tomatoes, quartered
  • 30g/1oz fresh coriander, finely chopped
  • ½–1 tsp finely chopped green chilli
  • 8 free-range eggs
  • 20g/¾oz butter
  • 200g/7oz cheddar, grated
  • 4 tbsp soured cream
  • salt and freshly ground black pepper

Method

  1. Preheat the oven to 200C/180C Fan/Gas 6.

  2. Brush both sides of the tortillas with sunflower oil. Cut them in half to make eight semi-circles, then stack them and slice into 2cm/¾in strips.

  3. Spread the strips of tortillas in a single layer on a baking sheet and bake for 7 minutes, turning halfway through cooking, until they are light golden brown. Leave to cool and crisp up on the baking sheet.

  4. Mix the onion, lime zest and juice and a good pinch of salt together in a bowl and leave for 5 minutes. Stir in the black beans, cherry tomatoes, coriander and chilli. You can add more or less chilli depending on how hot you like it. Check the seasoning.

  5. In a second bowl, lightly beat the eggs and season with salt and pepper.

  6. Place a wide non-stick pan over a medium heat and add the butter. When melted, add the eggs and gently scramble. When just cooked, remove from the heat and sprinkle over half the tomato mixture, half the cheese and half the tortilla strips. Give the mixture a quick stir, then spoon onto serving plates. Top with the remaining tortilla strips, cheese, sour cream and finally the rest of the tomato mixture.

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