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Real life has got in the way of blogging, Folksy Fridays, Facebook, and all the other internet-related ways I waste my time!
I’m off to West Wales on the train at teatime, ready to go foraging in Cwmfferws. I was there a few weeks ago and there were rose hips, haws, blackberries and all sorts of delicious things nearly ready to pick – and I’ve just been given a big bag of apples (does that count as a bushel?) so I want to make some Hedgerow Jelly. Patrick is taking Poppy the dog for a walk up the mountain to pick rowan berries .
The theme this week, quite aptly, is ‘foraging’. Okay, from top left:
The cutest cross stitch ring. It has a little acorn. The shop has loads of different designs, from mushrooms and acorns to moustaches and space invaders!
An absolutely adorable ‘crab apple’ sculpture. He’s well cute.
A little expensive, I know, but this silver pear is absolutely gorgeous. I’d love this (if anyone fancies buying it for me?)
More acorns – but they’re made of felt this time. Would look lovely in my forest living room, or perched on an alternative Christmas tree. Very folky.
I want everything in this shop. Really. Have a look at this beautiful walnut hedgerow brooch though, it’s lovely. The foxes are my 2nd favourite from this shop.
10 beautiful ceramic leaves, the shades are all different too. Lovely!
Buy 'em quick before they go!
Makes 12
You will need:
100g low fat margarine
75g sugar
1 large free range egg (lightly beaten)
225g self raising flour
1 tsp ground cinnamon
Pinch of salt
A good pinch of freshly grated nutmeg
150-175 ml skimmed milk
1 large organic cooking apple
1 small tub organic blueberries
Method:
1. Preheat oven to 220 Celsius (gas mark 7), and put paper cases in a 12 cup muffin tin.
2. Peel, core and chop the apple; wash and drain the blueberries removing any stalks.
3. Cream the margarine and sugar until fluffy.
4. Mix in the egg.
5. Sift flour, salt and spices, and stir in lightly – do not overmix.
6. Add apple, blueberries and 150 ml of milk, stir lightly adding the remaining milk if needed. Batter should be fluffy and spongy but quite thick. Don’t worry if it looks too stodgy, the apple will add moisture while cooking.
7. Spoon evenly into the paper cases.
8. Bake for 15-20 minutes, until muffins are just starting to go golden on top. Test for doneness with a skewer, if ready the skewer will come out clean. If not, bake for a further 2 or 3 minutes.
9. Remove from muffin tin carefully (don’t burn your fingers), and leave to cool on a wire stand.
10. Enjoy with a drizzle of double cream, or without if counting calories. They make a lovely breakfast.
