Wholemeal muffins recipe

How to make wholemeal muffins

If you want a wholesome muffin recipe then Chefs wholemeal muffins recipe is the perfect choice for you to bake.

These tasty muffins use light brown sugar and wholemeal flour, inside the cooked muffin is a delicious surprise of gooey sweet blueberries.

Chef uses extra strong wholemeal flour in this muffin recipe and it works a treat.

Wholemeal flour used in cakes go great with Autumn and Winter fruits.

Chef uses blueberry conserve, you can use any conserve or jam of your choice, strawberry, raspberry or your other favourite fruit.

Ingredients for wholemeal muffins

3 oz Extra strong wholemeal flour
3+1/2 oz Plain flour
3 oz Margarine
5 oz Light brown sugar
3 Eggs
2 oz Ground almonds
1 tsp Baking powder
1/2 tsp Bicarbonate of soda
Pinch salt
3 Tbsp Milk/ Soya milk
Blueberry conserve/jam

Note... Use strawberry, raspberry, blackberry or other jam/conserve of your choice.

Surprise people with the blueberry filling.

How to make wholemeal muffins with blueberry jam

Use an electric whisk to cream the margarine and sugar together.

Add vanilla, eggs, flours, bi carb, baking powder, pinch salt, almonds and milk. Whisk together.

Weigh out 8 ounces of the muffin cake mixture.


Add one tablespoon of blueberry conserve and mix well.

You will have a wholemeal muffin cake batter and a blue cake batter with the blueberry jam.

Place a large teaspoon of the blue muffin cake batter in a muffin case.

Place a teaspoon of the wholemeal cake batter on top of the blue batter.

Add a spoonful of blueberry conserve on top of the wholemeal muffin batter.

Place another two teaspoons of the wholemeal cake batter on top of the blueberry conserve.

Make sure that the wholemeal cake batter covers the blueberry conserve completely.

Place into a hot oven at gas mark 6 for 25-30 minutes.

When the wholemeal muffins are ready they should be firm to to touch but still springy.

Place on a wire rack to cool. Enjoy Chefs wholemeal muffins recipe.

Rabbit stew recipe

How to make rabbit stew

Chef cooks a fabulous rabbit stew recipe with carrots, onions and butternut squash.

Sometimes simple food is the tastiest food of all. There are no special herbs or spices or even stock needed for this tasty rabbit stew recipe the only seasoning needed is salt.

This rabbit stew recipe is very simple to make.

Because the rabbit is cooked on the bone the stew is already a stock, so there are no extra flavourings needed for this tasty rabbit stew recipe.

The cooking time depends on the size and age of the rabbit, the stew takes 2-3 hours unlike a chicken stew recipe so check the meat for tenderness before removing from the pan.

Freshly chopped parsley can be sprinkled over the stew for serving if desired.

Ingredients for rabbit stew

1 Wild rabbit
5-6 Carrots
1 Butternut squash
2-3 Onions
6-7 Potatoes
Salt to season
Cornflour (cornstarch)
Water

How to make a rabbit stew

Rinse the rabbit pieces in salted water.

Take a very large pan and fill three quarters with water, bring to the boil then carefully add the rinsed rabbit.

Bring to the boil again and simmer for 5 minutes skimming off anything that floats to the top.

Peel the carrots and potatoes, cut each in half only (can be left whole it depends on the size).

The bigger the carrot and potato the better, the vegetables will disintegrate if sized too small.

Chop the onion into chunks and carefully add all three vegetables to the pan.

Add salt to season.

Simmer on low for 1 and 1/2 an hour.

After one hour and 30 minutes peel, chop and add the butternut squash to the pan.

Keep simmering for another 30 minutes or until the rabbit is tender.

The age of the rabbit depends on long it takes to cook, add the squash around the last 30 minutes of cooking.

Remove the rabbit from the stew.

Pick the meat from the bones and place into a dish while you thicken the stew.

Place the cornflour and a pinch of salt into a small dish and add a few spoonfuls of water to mix it into a paste.

Add the cornflour mixture to the rabbit stew.

Gently stir.

Taste the stew here and check if it needs more salt.

Add the rabbit meat and stir, simmer on a low heat for a few minutes.

Enjoy Chefs rabbit stew recipe.