fay ripley - exclusive morning muffins recipe

8/12/2019 Fay Ripley - Exclusive Morning Muffins Recipe

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All you need is...

4 large free-range eggs

4 baby gem lettuce hearts

1 tbsp extra virgin olive oil

812 slices pancetta or streaky

smoked bacon

fresh sourdough or soda bread,

sliced, to serve

Dressing

2 tsp Don mustard

1 tsp runny honey

1 tbsp white wine vinegar

4 tbsp extra virgin olive oil

Title togo here

For 4

Prep time...10 minutes

Cook time...10 minutes

Grilling the lettuce hearts lifts this salad to great heights.

Barbecue them and it literally flies away. It can be a

lunch, brunch or starter salad. My kids love the sweet

tangy dressing so its become a favourite after school

supper thats ready in minutes.

All you do is...

1 Pop the eggs on to boil (see instructions below). When

theyre ready, slice each in half.

2 Cut the lettuce heads in half from top to bottom then brush

the cut sides with the olive oil.

3 Preheat a griddle pan or non-stick frying pan and cook the

pancetta or bacon till crispy. Set aside. Now in the same pan

pop the lettuces, cut side down, to griddle and begin to char

(its those lines you are after). It will take 23 minutes; turn to

briefly cook the other side. Set aside.

4 Make the dressing in a small jug by whisking the mustard,

honey, vinegar and olive oil with seasoning till creamy.

5 Now griddle or toast some thick slices of your favouritebread.

6 To serve, place the lettuce on top of the toast, then a couple

of slices of pancetta and 2 halves of an egg. Drizzle with plenty

of your sweet dressing.

33Morning Glory

Perfect softly-boiled eggs every timePut your eggs (room temperature) into cold water and bring

to the boil. Time 4 minutes from the start of boiling and keep

them at a gentle simmer. Take them all out and gently break all

the shells to stop them cooking further. Then remove the shells

under running water so you can handle them.

P


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32 Morning Glory

P De-stress

Get the tin and cases ready and mix the dry ingredients in

a bowl the night before then its a 5-minute job in the

morning to throw these together.

All you do is...

1Preheat the oven to 180C (fan), 200C, gas mark 6. Line a

6-hole muffin tray with paper muffin cases.

2Gently melt the butter in a small pan and set aside. In a large

bowl, mix the flour and sugar. Add the lemon zest and

combine well.

3Whisk the milk, melted butter and egg in a jug and pour into

the dry ingredients. Fold together.

4Plop 1 dessertspoon of the mix into the bottom of each paper

case. Make a small dent and add a heaped teaspoon of jam to

the middle of each. Now divide the rest of the mixture equally,

covering the jam. Sprinkle with a little extra sugar and, if using,

pop a raspberry on top. Bake for 25 minutes. Cool in the tinfor 10 minutes, so the jam doesnt scald, before serving.

To serve

Eat warm with butter for sheer perfection. Best on the day theyre

made but happy to be re-warmed a few hours after making.

All you need is...

120g unsalted butter

250g self-raising wholemeal flour

50g soft brown sugar, plus a little

extra for the top

zest of 2 lemons

125ml milk

1 large egg

6 heaped tsp raspberry jam

6 fresh raspberries, to decorate

(optional)

Come and see my muffins, darling! Theyre warm and

you dont often get the chance! This is what my husband

wakes up to I know how to keep my marriage alive.

MorningMuffins

For 6 muffins

Prep time... 10 mins

Cook time... 25 mins

fay ripley - exclusive morning muffins recipe

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