Raspberry and Pine Nut Muffins

As I have already told you Mammy has instilled in me the importance of being a good host. She also has taught us that it’s not enough to be a good host but also a good guest. “Don’t leave wet towels on the floor”,  she would warn us before we stayed in anybody else’s house. “Offer to help around the house” “Be polite and don’t fight with each other” she would warn my sisters and I . Whenever we were packed off to stay with Aunties or friends our behavior was impeccable. We obeyed Mammy’s rules as we knew the significance of being a good guest. One other rule that Mammy had was bring something to the hostess. I have learned that the best sort of gifts for this occasion are the edible ones and brownie points if its is homemade and if it is homemade and contains a combination of butter and sugar, well then your just sucking up. Recently I spent two nights at a friends house while my family went to enjoy the beautiful scenery of Kerry. I obeyed all of Mammy’s guest rules, no towels were left on floors and I brought a homemade loaf of bread and these yummy raspberry pine nut muffins (I replaced the butter with oil so I am not quiet sucking up).

Rasberry and Pine Nut Muffins adapted from the BBC Good Food 
100ml of canola oil
25g lightly toasted pine nuts
1 tbsp milk
400g self-raising flour
175g golden caster sugar
1 tsp bicarbonate of soda
2 large eggs
284ml carton buttermilk
225g fresh or frozen raspberries

Preheat the oven to 180C

Line a 12 whole muffin tin with muffin cases. Mix the flour, toasted pine nuts, sugar and bicarbonate of soda in a large bowl. In another bowl, beat the eggs, then mix in the buttermilk and oil. Stir this into the flour mixture until almost combined – it will need only a few stirs and the mix will feel light and airy. Tip in the raspberries, give a few more stirs to finish the mixing, but don’t overbeat or the mix will toughen. Spoon the mix into the muffin tins using an ice cream scoop – they will be very full.bake for about 25 mins until risen and golden. Let them cool in the tin a few minutes, then move to a cooling rack best eaten on the day buat within 2 days.

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Bircher Muesli


Anybody who knows me knows I love breakfast. It is my favourite meal of the day. It is the only meal where it is acceptable to eat anything from Cake to sausages. Given my attatchment to the morning meal you can only imagine my excitement when I recently breakfasted at McNean house I had heard a lot about the breakfast and it didn’t fall short. One thing that I truly enjoyed was the Bircher Muesli. I am not a huge Muesli fan as I have voiced before but the Bircher muesli is a whole different ball game. I had heard about this type of muesli where the oats are soaked in milk and yogurt the night before but dared not make it for fear it would be soggy. Infact it wasn’t soggy at all it was extremly tasty and with just under 200 calories per serving it’s the perfect kick start to my detox weekend. Bircher muesli was first created by a 20th century physician to feed patients, althought it has been adapted to suite our modern taste, the idea remains the same.

Bircher-Style Muesli

adapted from the Jamie Magazine issue 26 February 12

This recipe is made the night before you wish to serve it. You can chop and change this recipe to suite your own personal change. I added fresh berries before eating it, instead of the dried fruit. Bananas, Kiwis, peaches and cubes of mango would aslo be rally nice in it.

makes 5 small servings

1 apple

1/2 a pear

1/2 a lemon

40ml of orange or apple juice

1/2 a small handful of dried fruit (optional)

1/2 a small handfull of nuts and seeds (optional) I used pumpkin, sunflower, almonds and pine nuts

250g of plain yogurt

50g of dessicated coconut

1 tbsp of honey

100ml of milk

Prepare the muesli a night in advance. Grate the apple and pear skin and all. Transfer to a bowl squeeze in the lemon juice add the orange juice. Roughly chop the dried fruit and nuts, add to the bowl. Add the yogurt and oats. Mix well to coat all the oats in the juice and yogurt. Stir in the honey. Cover with cling film and place in the fridge overnight. The next morning loosen with the milk . Serve in bowls with your cchoice of topping – honey, fresh or dried fruit, toasted nuts ect.  It will last 2 days covered in cling film in the fridge