ademchaoua/GeneralTextCorpus huggingface dataset:
Blueberry muffin recipe
Blueberry muffins These are the best blueberry muffins ever, but you can use this recipe as a basic muffin recipe, too. Leave the muffin mixture to rest for as long as your willpower can bear… Each serving provides 214 kcal, 3.5g protein, 20.5g carbohydrates (of which 10g sugars), 13g fat (of which 8g saturates), 1g fibre and 0.5g salt. 110g/4oz plain flour110g/4oz butter, softened65g/2½oz caster sugar2 free-range eggs1½ tsp baking powder125g/4½oz blueberries, or equivalent in frozen blueberriespinch freshly grated nutmeg 110g/4oz plain flour 110g/4oz butter, softened 65g/2½oz caster sugar 2 free-range eggs 1½ tsp baking powder 125g/4½oz blueberries, or equivalent in frozen blueberries pinch freshly grated nutmeg Method Cream the butter and sugar together then slowly add the eggs, mix for three minutes. Add the flour, baking powder, nutmeg, stir to combine, then refrigerate for at least an hour, preferably overnight. Place a spoonful of muffin mixture into each muffin case, filling each to just over half way. Stud each muffin with about eight blueberries. Bake in an oven set at 200C/180C Fan/Gas 6 for 20 minutes, or until golden on top. Serve warm. Cream the butter and sugar together then slowly add the eggs, mix for three minutes. Add the flour, baking powder, nutmeg, stir to combine, then refrigerate for at least an hour, preferably overnight. Cream the butter and sugar together then slowly add the eggs, mix for three minutes. Add the flour, baking powder, nutmeg, stir to combine, then refrigerate for at least an hour, preferably overnight. Place a spoonful of muffin mixture into each muffin case, filling each to just over half way. Stud each muffin with about eight blueberries. Place a spoonful of muffin mixture into each muffin case, filling each to just over half way. Stud each muffin with about eight blueberries. Bake in an oven set at 200C/180C Fan/Gas 6 for 20 minutes, or until golden on top. Serve warm. Bake in an oven set at 200C/180C Fan/Gas 6 for 20 minutes, or until golden on top. Serve warm. Recipe tips You can use thawed frozen blueberries for this easy muffin recipe, or you can swap the blueberries for chopped apple, raspberries, chocolate chips, chopped bananas or nuts.
Cinnamon, banana and blueberry muffins recipe
 Knock-up a batch of these quick and easy low-fat muffins from The Hairy Bikers in under half an hour. Each serving contains 256kcal, 5.5g protein, 44g carbohydrates (of which 19g sugars), 6g fat (of which 1.5g saturates), 2g fibre and 0.5g salt. 250g/9oz plain flour2 tsp baking powder 1 tsp ground cinnamon, plus ½ tsp extra for the toppingpinch of salt150g/5oz blueberries2 very ripe bananas, mashed 3 tbsp honey 3 tbsp vegetable oil 1 large free-range egg185ml/6fl oz milk50g/2oz caster sugar 250g/9oz plain flour 2 tsp baking powder 1 tsp ground cinnamon, plus ½ tsp extra for the topping pinch of salt 150g/5oz blueberries 2 very ripe bananas, mashed 3 tbsp honey 3 tbsp vegetable oil 1 large free-range egg 185ml/6fl oz milk 50g/2oz caster sugar Method Preheat the oven to 180C/170C Fan/Gas 4. Line 8 holes of a muffin tin with paper muffin cases.Sift the flour, baking powder, cinnamon and salt into a large mixing bowl. Add the blueberries and lightly toss the fruit through the flour. In a separate bowl, lightly whisk together the mashed bananas, honey, vegetable oil, egg and milk.Add the liquid ingredients to the dry ingredients and stir until just combined (don't over-mix or your muffins won't be as light in texture). Spoon the batter into the individual muffin cases. Mix the extra half a teaspoon of cinnamon and the caster sugar together and sprinkle on top of the batter. Bake for 20 minutes, until risen and lightly golden. Ideally serve warm fresh from the oven. Preheat the oven to 180C/170C Fan/Gas 4. Line 8 holes of a muffin tin with paper muffin cases. Preheat the oven to 180C/170C Fan/Gas 4. Line 8 holes of a muffin tin with paper muffin cases. Sift the flour, baking powder, cinnamon and salt into a large mixing bowl. Add the blueberries and lightly toss the fruit through the flour. Sift the flour, baking powder, cinnamon and salt into a large mixing bowl. Add the blueberries and lightly toss the fruit through the flour. In a separate bowl, lightly whisk together the mashed bananas, honey, vegetable oil, egg and milk. In a separate bowl, lightly whisk together the mashed bananas, honey, vegetable oil, egg and milk. Add the liquid ingredients to the dry ingredients and stir until just combined (don't over-mix or your muffins won't be as light in texture). Spoon the batter into the individual muffin cases. Add the liquid ingredients to the dry ingredients and stir until just combined (don't over-mix or your muffins won't be as light in texture). Spoon the batter into the individual muffin cases. Mix the extra half a teaspoon of cinnamon and the caster sugar together and sprinkle on top of the batter. Mix the extra half a teaspoon of cinnamon and the caster sugar together and sprinkle on top of the batter. Bake for 20 minutes, until risen and lightly golden. Ideally serve warm fresh from the oven. Bake for 20 minutes, until risen and lightly golden. Ideally serve warm fresh from the oven.
Bacon, egg and cheese muffins recipe
 These handy, healthy muffins are made with coconut flour and are perfect for refuelling when you’re on the go. Each muffin provides 274 kcal, 18g protein, 10.5g carbohydrate (of which 2.7g sugars), 18g fat (of which 8g saturates), 6g fibre and 1.8g salt. 4-6 bacon rashers bacon4 free-range eggs4 tbsp full-fat probiotic yoghurt (or ready-made apple sauce) 4 tbsp coconut flour40g/1½oz mature Cheddar, grated2 spring onions, trimmed, finely slicedsmall handful kale, tough stems removed, leaves finely sliced¼ tsp baking powder ¼ tsp saltlarge pinch freshly ground black pepper 4-6 bacon rashers bacon 4 free-range eggs 4 tbsp full-fat probiotic yoghurt (or ready-made apple sauce) 4 tbsp coconut flour 40g/1½oz mature Cheddar, grated 2 spring onions, trimmed, finely sliced small handful kale, tough stems removed, leaves finely sliced ¼ tsp baking powder ¼ tsp salt large pinch freshly ground black pepper Method Preheat the oven to 190C/170C Fan/Gas 6. Line 4 of the holes of a large muffin tin with baking paper.Heat a non-stick frying pan over a medium to high heat. Add the bacon in batches and dry-fry until crisp. Allow to cool, then chop into pieces and set aside.Beat the eggs and the yoghurt together until smooth and aerated, then stir in the remaining ingredients until well combined.Divide the muffin batter equally among 4 of the holes of the prepared muffin tin, or until the mixture reaches three-quarters of the way up the sides.Bake for 18-20 minutes, or until the tops of the muffins are golden-brown and a skewer inserted into the centre of the muffins comes out clean. Preheat the oven to 190C/170C Fan/Gas 6. Line 4 of the holes of a large muffin tin with baking paper. Preheat the oven to 190C/170C Fan/Gas 6. Line 4 of the holes of a large muffin tin with baking paper. Heat a non-stick frying pan over a medium to high heat. Add the bacon in batches and dry-fry until crisp. Allow to cool, then chop into pieces and set aside. Heat a non-stick frying pan over a medium to high heat. Add the bacon in batches and dry-fry until crisp. Allow to cool, then chop into pieces and set aside. Beat the eggs and the yoghurt together until smooth and aerated, then stir in the remaining ingredients until well combined. Beat the eggs and the yoghurt together until smooth and aerated, then stir in the remaining ingredients until well combined. Divide the muffin batter equally among 4 of the holes of the prepared muffin tin, or until the mixture reaches three-quarters of the way up the sides. Divide the muffin batter equally among 4 of the holes of the prepared muffin tin, or until the mixture reaches three-quarters of the way up the sides. Bake for 18-20 minutes, or until the tops of the muffins are golden-brown and a skewer inserted into the centre of the muffins comes out clean. Bake for 18-20 minutes, or until the tops of the muffins are golden-brown and a skewer inserted into the centre of the muffins comes out clean.
Funky beet muffins recipe
 These healthy purple muffins are packed with good stuff. They're tasty, too, so perfect for both adults and kids. 1 free-range egg50ml/2fl oz vegetable oil30ml/1¼fl oz orange juice100g/3½oz cooked beetroot, patted dry with kitchen paper, grated100g/3½oz wholemeal flour1 tsp baking powder3 tbsp caster sugar50g/2oz sunflower seeds1 tsp mixed spice 1 free-range egg 50ml/2fl oz vegetable oil 30ml/1¼fl oz orange juice 100g/3½oz cooked beetroot, patted dry with kitchen paper, grated 100g/3½oz wholemeal flour 1 tsp baking powder 3 tbsp caster sugar 50g/2oz sunflower seeds 1 tsp mixed spice Method Preheat the oven to 180C/350F/Gas 4. Line a 6-hole muffin tray with paper cases. In a large mixing bowl, beat together the egg, oil and orange juice until well combined. Stir in the grated beetroot.In a separate mixing bowl, mix together the flour, baking powder, sugar, sunflower seeds and mixed spice until well combined. Add the wet ingredients to the dry ingredients one tablespoon at a time, mixing well after each addition.Divide the muffin mixture equally among the six muffin cases. Bake in the oven for 20-25 minutes, or until the muffins are cooked through (a skewer inserted into the centre should come out clean). Set aside to cool, then serve. Preheat the oven to 180C/350F/Gas 4. Line a 6-hole muffin tray with paper cases. Preheat the oven to 180C/350F/Gas 4. Line a 6-hole muffin tray with paper cases. In a large mixing bowl, beat together the egg, oil and orange juice until well combined. Stir in the grated beetroot. In a large mixing bowl, beat together the egg, oil and orange juice until well combined. Stir in the grated beetroot. In a separate mixing bowl, mix together the flour, baking powder, sugar, sunflower seeds and mixed spice until well combined. In a separate mixing bowl, mix together the flour, baking powder, sugar, sunflower seeds and mixed spice until well combined. Add the wet ingredients to the dry ingredients one tablespoon at a time, mixing well after each addition. Add the wet ingredients to the dry ingredients one tablespoon at a time, mixing well after each addition. Divide the muffin mixture equally among the six muffin cases. Bake in the oven for 20-25 minutes, or until the muffins are cooked through (a skewer inserted into the centre should come out clean). Set aside to cool, then serve. Divide the muffin mixture equally among the six muffin cases. Bake in the oven for 20-25 minutes, or until the muffins are cooked through (a skewer inserted into the centre should come out clean). Set aside to cool, then serve. Recipe tips You can make smaller muffins using a mini-muffin tin, but remember to adjust the cooking time as they will cook more quickly.
Fruit scones recipe
 Ravneet Gill opts for cream first to top these apple and raisin scones, but you are perfectly welcome to start with the jam if you're so inclined. Either way, they'll be delicious! 500g/1lb 2oz plain flour, plus extra for dusting150g/5½oz unsalted butter 60g/2¼oz caster sugar ½ tsp salt 25g/1oz baking powder250ml/9fl oz full-fat milk½ apple, peeled and grated30g/1oz raisins, soaked in warm water1 free-range eggs yolk, beaten 500g/1lb 2oz plain flour, plus extra for dusting 150g/5½oz unsalted butter 60g/2¼oz caster sugar ½ tsp salt 25g/1oz baking powder 250ml/9fl oz full-fat milk ½ apple, peeled and grated 30g/1oz raisins, soaked in warm water 1 free-range eggs yolk, beaten clotted creamstrawberry jam clotted cream strawberry jam Method To make the fruit scones, put the flour, butter, sugar, salt and baking powder in a bowl and rub in the butter using your hands (or this can be done in a food processor).Add the milk, apple and raisins and bring together to form a dough, being careful not to over-mix. Wrap the dough in cling film and leave to rest for an hour. Preheat the oven to 190C/170C Fan/Gas 5.Lightly flour a clean work surface and, using an 8cm/3¼in cutter, stamp out the scones. Place them on a lined baking tray and brush with the egg wash. Bake in the oven for 13 minutes (or alternatively bake at the lower temperature of 180C/160C Fan/Gas 4 for 15 minutes) or until golden-brown and cooked through.Serve with clotted cream and jam – cream first! To make the fruit scones, put the flour, butter, sugar, salt and baking powder in a bowl and rub in the butter using your hands (or this can be done in a food processor). To make the fruit scones, put the flour, butter, sugar, salt and baking powder in a bowl and rub in the butter using your hands (or this can be done in a food processor). Add the milk, apple and raisins and bring together to form a dough, being careful not to over-mix. Wrap the dough in cling film and leave to rest for an hour. Add the milk, apple and raisins and bring together to form a dough, being careful not to over-mix. Wrap the dough in cling film and leave to rest for an hour. Preheat the oven to 190C/170C Fan/Gas 5. Preheat the oven to 190C/170C Fan/Gas 5. Lightly flour a clean work surface and, using an 8cm/3¼in cutter, stamp out the scones. Place them on a lined baking tray and brush with the egg wash. Lightly flour a clean work surface and, using an 8cm/3¼in cutter, stamp out the scones. Place them on a lined baking tray and brush with the egg wash. Bake in the oven for 13 minutes (or alternatively bake at the lower temperature of 180C/160C Fan/Gas 4 for 15 minutes) or until golden-brown and cooked through. Bake in the oven for 13 minutes (or alternatively bake at the lower temperature of 180C/160C Fan/Gas 4 for 15 minutes) or until golden-brown and cooked through. Serve with clotted cream and jam – cream first! Serve with clotted cream and jam – cream first!
Grapefruit radler gin spritz recipe
 A radler is something like a shandy, combining beer and juice, sold ready-mixed. This cocktail uses a grapefruit radler spiked with gin and thyme syrup for a refreshing bitter summer drink. 200g/7oz sugar5 sprigs fresh thyme 200g/7oz sugar 5 sprigs fresh thyme 50ml/2fl oz gin15ml/1 tbsp thyme sugar syrup 250ml/9fl oz grapefruit radler slice pink grapefruit, to servethyme sprig, to serve 50ml/2fl oz gin 15ml/1 tbsp thyme sugar syrup 250ml/9fl oz grapefruit radler slice pink grapefruit, to serve thyme sprig, to serve Method To make the thyme sugar syrup, combine the sugar with 200ml/7fl oz water in a pan over on a low heat, stirring until the sugar is dissolved. Add the thyme and heat on low for 20 minutes until the syrup is fragrant. Allow to cool, then strain out the thyme. Store in a sterile bottle in the fridge for up to 2 weeks.Over ice in a spritz glass pour in the gin and thyme sugar syrup then top with grapefruit radler. Stir and garnish with slice of grapefruit and sprig of thyme. To make the thyme sugar syrup, combine the sugar with 200ml/7fl oz water in a pan over on a low heat, stirring until the sugar is dissolved. Add the thyme and heat on low for 20 minutes until the syrup is fragrant. Allow to cool, then strain out the thyme. Store in a sterile bottle in the fridge for up to 2 weeks. To make the thyme sugar syrup, combine the sugar with 200ml/7fl oz water in a pan over on a low heat, stirring until the sugar is dissolved. Add the thyme and heat on low for 20 minutes until the syrup is fragrant. Allow to cool, then strain out the thyme. Store in a sterile bottle in the fridge for up to 2 weeks. Over ice in a spritz glass pour in the gin and thyme sugar syrup then top with grapefruit radler. Stir and garnish with slice of grapefruit and sprig of thyme. Over ice in a spritz glass pour in the gin and thyme sugar syrup then top with grapefruit radler. Stir and garnish with slice of grapefruit and sprig of thyme.
Kiwi and feta salad recipe
 We eat peaches with their fuzzy skin and don’t bat an eyelid, so why not kiwis? This salad offers a great balance of tart and sweet with the added pop of the little black crunchy sesame seeds. Great with a barbecue. 5 tbsp olive oil5 tbsp lemon juice3 tbsp clear honey1 garlic clove, finely grated1 tbsp za'atar spice mix4 tbsp tahini1 red onion, finely diced8 kiwis, firm but not overripe, topped and tailed and chopped into chunks, skins and all!1 cucumber200g/7oz feta crumbled or roughly choppeda small handful of fresh dill, finely chopped2 tbsp black sesame seeds 5 tbsp olive oil 5 tbsp lemon juice 3 tbsp clear honey 1 garlic clove, finely grated 1 tbsp za'atar spice mix 4 tbsp tahini 1 red onion, finely diced 8 kiwis, firm but not overripe, topped and tailed and chopped into chunks, skins and all! 1 cucumber 200g/7oz feta crumbled or roughly chopped a small handful of fresh dill, finely chopped 2 tbsp black sesame seeds Method Start by making the dressing at the bottom of a large serving bowl (saves on washing-up if nothing else). Add the oil, lemon juice, honey, garlic, za'atar and tahini and mix together.Add the onion and mix through really well. The onion will soften as it sits in the vinegar. Tip in the kiwi.To prepare the cucumber, slice lengthways and remove the seeds using a teaspoon. Cut into long strips and cube. Add to the bowl. Add the feta on top and sprinkle over the chopped dill and sesame seeds.Don’t mix the salad till you are ready to serve, or everything will wilt and go weird! Start by making the dressing at the bottom of a large serving bowl (saves on washing-up if nothing else). Add the oil, lemon juice, honey, garlic, za'atar and tahini and mix together. Start by making the dressing at the bottom of a large serving bowl (saves on washing-up if nothing else). Add the oil, lemon juice, honey, garlic, za'atar and tahini and mix together. Add the onion and mix through really well. The onion will soften as it sits in the vinegar. Tip in the kiwi. Add the onion and mix through really well. The onion will soften as it sits in the vinegar. Tip in the kiwi. To prepare the cucumber, slice lengthways and remove the seeds using a teaspoon. Cut into long strips and cube. Add to the bowl. Add the feta on top and sprinkle over the chopped dill and sesame seeds. To prepare the cucumber, slice lengthways and remove the seeds using a teaspoon. Cut into long strips and cube. Add to the bowl. Add the feta on top and sprinkle over the chopped dill and sesame seeds. Don’t mix the salad till you are ready to serve, or everything will wilt and go weird! Don’t mix the salad till you are ready to serve, or everything will wilt and go weird!
Apple soufflé pudding recipe
 Make the most of the humble apple with this apple soufflé pudding, dusted with icing sugar and a good spoonful of crème fraiche. 25g/1oz unsalted butter 4 Braeburn apples, peeled, cored and sliced 1 vanilla pod, split and seeds removed50g/1¾oz plain flour 100g/3½oz caster sugar 4 free-range eggs, beaten 20ml/¾fl oz full-fat milk 2 tbsp apricot jamicing sugar, to serveCrème fraîche, to serve 25g/1oz unsalted butter 4 Braeburn apples, peeled, cored and sliced 1 vanilla pod, split and seeds removed 50g/1¾oz plain flour 100g/3½oz caster sugar 4 free-range eggs, beaten 20ml/¾fl oz full-fat milk 2 tbsp apricot jam icing sugar, to serve Crème fraîche, to serve Method Heat the butter in a large ovenproof frying pan, over medium heat, and fry the apples and vanilla for 10 minutes to soften and lightly colour. Preheat the oven to 200C/180C Fan/Gas 6. Put the flour and sugar in a bowl and mix in the beaten eggs and milk to form a smooth batter. Pour the flour and egg mixture into the frying pan over the apples. Transfer to the oven and cook for 20–30 minutes. Once cooked, carefully remove from the oven and loosen the sides. Quickly turn out onto a plate. In a small bowl, loosen the apricot jam with 1 tbsp water. Brush the top of the apple soufflé with the apricot glaze and sprinkle with icing sugar. Serve in slices with spoons of cream fraiche. Heat the butter in a large ovenproof frying pan, over medium heat, and fry the apples and vanilla for 10 minutes to soften and lightly colour. Heat the butter in a large ovenproof frying pan, over medium heat, and fry the apples and vanilla for 10 minutes to soften and lightly colour. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Put the flour and sugar in a bowl and mix in the beaten eggs and milk to form a smooth batter. Put the flour and sugar in a bowl and mix in the beaten eggs and milk to form a smooth batter. Pour the flour and egg mixture into the frying pan over the apples. Transfer to the oven and cook for 20–30 minutes. Pour the flour and egg mixture into the frying pan over the apples. Transfer to the oven and cook for 20–30 minutes. Once cooked, carefully remove from the oven and loosen the sides. Quickly turn out onto a plate. Once cooked, carefully remove from the oven and loosen the sides. Quickly turn out onto a plate. In a small bowl, loosen the apricot jam with 1 tbsp water. In a small bowl, loosen the apricot jam with 1 tbsp water. Brush the top of the apple soufflé with the apricot glaze and sprinkle with icing sugar. Serve in slices with spoons of cream fraiche. Brush the top of the apple soufflé with the apricot glaze and sprinkle with icing sugar. Serve in slices with spoons of cream fraiche.
Pillow soft vanilla cupcakes recipe
 These are the perfect vanilla cupcakes – wonderfully moist and soft in texture. Decorate using these Swiss meringue buttercream techniques. 330g/11½oz plain flour, sifted320g/11¼oz caster sugar1½ tbsp baking powderpinch salt175g/6oz unsalted butter, softened3 free-range eggs190ml/7fl oz full-fat milk1½ tsp good quality vanilla extract 330g/11½oz plain flour, sifted 320g/11¼oz caster sugar 1½ tbsp baking powder pinch salt 175g/6oz unsalted butter, softened 3 free-range eggs 190ml/7fl oz full-fat milk 1½ tsp good quality vanilla extract Method Preheat the oven to 200C/180C Fan/Gas 6. Line cupcake tins with 18 cupcake cases. Place all of the dry ingredients in the bowl of a stand mixer and whisk together. Beat in the butter until it is incorporated. The mixture should appear to be evenly coated and look like a fine crumble mixture – this should take about 2–3 minutes on a medium speed. Add the eggs and beat, first on medium, then on high, just until incorporated. Add the milk and vanilla and beat, on medium and then on high, for 2–3 minutes until the mixture is smooth, combined and appears a bit lighter in colour. Fill the cupcake cases two thirds of the way full with the cupcake mixture. Bake for 15–20 minutes or until a toothpick inserted in the centre comes out clean. Top with an icing of your choice. Preheat the oven to 200C/180C Fan/Gas 6. Line cupcake tins with 18 cupcake cases. Preheat the oven to 200C/180C Fan/Gas 6. Line cupcake tins with 18 cupcake cases. Place all of the dry ingredients in the bowl of a stand mixer and whisk together. Beat in the butter until it is incorporated. The mixture should appear to be evenly coated and look like a fine crumble mixture – this should take about 2–3 minutes on a medium speed. Place all of the dry ingredients in the bowl of a stand mixer and whisk together. Beat in the butter until it is incorporated. The mixture should appear to be evenly coated and look like a fine crumble mixture – this should take about 2–3 minutes on a medium speed. Add the eggs and beat, first on medium, then on high, just until incorporated. Add the milk and vanilla and beat, on medium and then on high, for 2–3 minutes until the mixture is smooth, combined and appears a bit lighter in colour. Add the eggs and beat, first on medium, then on high, just until incorporated. Add the milk and vanilla and beat, on medium and then on high, for 2–3 minutes until the mixture is smooth, combined and appears a bit lighter in colour. Fill the cupcake cases two thirds of the way full with the cupcake mixture. Bake for 15–20 minutes or until a toothpick inserted in the centre comes out clean. Fill the cupcake cases two thirds of the way full with the cupcake mixture. Bake for 15–20 minutes or until a toothpick inserted in the centre comes out clean. Top with an icing of your choice. Top with an icing of your choice. Recipe tips Always scrape down the sides of the bowl before adding more ingredients.