EASTER MUFFINS

INGREDIENTS:

300g Plain Flour

1 tbs Cornflour

100g Caster Sugar

100g Sultanas

2 tbs Candied Peel

1 Egg, beaten

175ml Milk

6 tbs Sunflower Oil

100g Marzipan, finely grated

Zest of 1 Lemon

ICING:

200g Icing Sugar

2 tbs Lemon Juice

Yellow Food Colouring

36 Mini Eggs

Preheat oven to 200'c/Gas 6. Place 12 large muffin cases in muffin tray. Sift flour with baking powder and caster sugar, add sultanas and candied peel.

In a separate bowl combine egg, milk and oil then add marzipan and lemon zest. Combine with dry ingredients until just mixed together (do not over mix).

Divide mixture between the 12 muffin cases and bake for 20 mins. Allow to cool.

Sift icing sugar and add lemon juice and yellow food colouring to make icing. Use to decorate muffins and top with 3 mini eggs on each one.

HEART SWAP GIFTS

On Friday I received my Heart Swap Parcel from Alex at Pink Feather paradise.

I received these lovely items:

A Hand Made heart with beads (absolutely gorgeous).

A big red stuffed heart decoration.

A lovely quartz key ring (hand Made) in a little pouch (again, this is beautiful).

A mug decorated with hearts & 2 pairs of heart socks.

Silver heart braid.

2 Phone charms

Hair clips and bobbles

Cup cake paper chain papers (lovely!)

and.... A Thorntons chocolate shaped lolly!!

I couldn't believe there was so much in the parcel. Alex had obviously gone to a lot of trouble.

Thank you Alex for such wonderful gifts!!

HAND MADE CARD WITH ORIGAMI

My sister-in-law has recently been very ill. She suffers from Crohn's disease and has had part of her bowel taken away for the second time. She developed an infection after the operation and has only just recovered. In view of this she missed my daughters birthday at the beginning of March.

She makes all her own cards, including everyone's at Christmas time. She also made all her own Wedding Invitations, Order of Service and Menus for her own wedding (she is one of those people who have A-level art!).

This is the card she made for my daughter, which she received last week. I think it's fantastic. She has also folded a £20 note into the shape of a pig. Brilliant!

IRISH SODA BREAD

450g Plain White Flour
1 tsp Salt
1 tsp Bicarbonate of Soda
400ml Buttermilk

Pre heat oven to 250'C

Sieve all the dry ingredients and make a well in the centre. Add the buttermilk. Using your hands, mix together until it forms a soft dough.

Turn out onto a floured board and form into a round loaf shape. Cut a deep cross on the loaf and prick with a fork.

Bake for 15mins then turn down oven to 200'C for 30mins until cooked. To test if it is done, tap the loaf - if cooked it should sound hollow. Cool on a wire rack.

Soda bread is best eaten on the day it is made.

CHOCOLATE CHIP TRAYBAKE

Ingredients
250g Butter
250g Caster Sugar
4 eggs, beaten
250g Self Raising Flour
50g Cocoa Powder
150g Plain Chocolate Chips

Preheat oven to 180'C and grease a 20x30cm roasting tin or cake tin. Cream butter and sugar until light and fluffy. Adds eggs a little at a time and add a tablespoon of flour if the mixture curdles.

Sift the remaining flour and cocoa and stir into the mixture. Add the chocolate chips. Spoon mixture into the tin and bake for approx. 30 minutes. Cool in the tin and cut into squares.

I'M A WINNER!

I was the lucky winner of Mrs L's monthly giveaway on her blog 21st Century Housewife. I won this wonderful pair of hand knit socks. They feel so soft and snugly and I just know they are going to be really cosy - thank you Mrs L.

If you have not visited Mrs L's blog before there are some wonderful hand knits that she makes and also some really nice recipes and photographs of nature. In fact her whole blog is centered around nature and living more in harmony with it. A really lovely blog.

ROLO TARTS

Ingredients
1pk Shortcrust Pastry
24 Rolos
24 White Chocolate Buttons

Preheat oven to 180'C. Grease 2 x 12 hole bun tins. Roll out pastry and cut out 24 round or square pastry shapes big enough to cover holes in bun tin. Put one Rolo in each tart. Bake for 10-15 minutes, then immediately put one large white chocolate button on top of each tart. Leave to cool slightly. Eat while warm.