Maple pecan muffins

“A REALLY GOOD BOOK.” 5/5 stars.

Have I mentioned my erotic romance title: A Taste of Passion (Sweet Temptation Book #1).

A Taste of Passion is an erotic romance that takes place in the kitchens of a celebrated restaurant.

Or you can try one of the FaceBook links: https://www.facebook.com/pages/Mischief-Books/186744244762441

The book, as you may know, is a romance set in a Michelin-starred restaurant. Consequently, I’ve been doing a lot of baking and made these cheeky little fellows last week. After being prompted by a couple of writers that I love, I thought I’d share the recipe. These ones are truly delicious.

Maple Pecan Muffins

Ingredients
280g/10oz plain white flour
1 tablespoon of baking powder
1/8 teaspoon of salt
115g/4 oz golden caster sugar
100g/ 3 1/2oz coarsely chopped pecan nuts  
2 medium eggs
75 ml/2 1/2 fl oz of maple syrup, AND 3 tbsp extra for glazing.
175ml/6 fl oz of buttermilk
6 tablespoons of extra virgin olive oil
12 pecan nut halves

1) Preheat the oven to 2000C/4000F/Gas Mark 6. Line a 12-cup muffin tin with paper cases.

2) Sift together the flour, baking powder and salt into a large bowl. Stir in the sugar and chopped pecan nuts.

3) Beat the eggs in a large jug then add the extra virgin olive oil, 75ml of maple syrup and the buttermilk. Make a well in the centre of the dry ingredients and pour in the beaten liquid ingredients. Stir gently until just combined: don’t over mix.

4) Spoon the mixture into the prepared muffin tin. Finish each muffin with a pecan half. Bake in the preheated oven for 18 minutes until well risen and firm to the touch.
5) Leave the muffins in the tin for 5 minutes then brush the tops with the remaining maple syrup to glaze. You can either serve these warm or transfer them to a wire rack and leave to cool.
NB – These muffins are ideal to enjoy whilst you’re reading a good book, such as A Taste of Passion.

Cherry and coconut muffins

Last month saw the release of my erotic romance title: A Taste of Passion (Sweet Temptation Book #1).

A Taste of Passion is an erotic romance that takes place in the kitchens of a celebrated restaurant.

Or you can try one of the FaceBook links: https://www.facebook.com/pages/Mischief-Books/186744244762441

As I mentioned the last time I shared a recipe here, I pride myself on the meticulous research I put into every title. Consequently, I thought I’d share another of the recipes I worked on whilst developing this book. These ones are truly delicious.

Cherry & Coconut Muffins
Ingredients
250ml/4 fl oz coconut milk
280g/8oz plain white flour
40g/1½oz of dessicated coconut
1 tablespoon of baking powder
1/8 teaspoon of salt
115g/4 oz golden caster sugar
125g/4½oz glace cherries
2 medium eggs
6 tablespoons of extra virgin olive oil
1 teaspoon of vanilla bean exract
12 cherries with stalks

1) Preheat the oven to 2000C/4000F/Gas Mark 6. Line a 12-cup muffin tin with paper cases. Dice the glace cherries into small pieces.

2) Sift together the flour, baking powder and salt into a large bowl. Stir in the sugar dessicated coconut and diced glace cherries.

3) Beat the eggs in a large jug then beat in the coconut milk with the extra virgin olive oil and the vanilla bean extract. Make a well in the centre of the dry ingredients and pour in the beaten liquid ingredients. Stir gently until just combined: don’t over mix.

4) Spoon the mixture into the prepared muffin tin. Finish each muffin by placing a whole fresh cherry on the top. Bake in the preheated oven for 18 minutes until well risen and firm to the touch.
5) Leave the muffins in the tin for 5 minutes then transfer to a wire rack and leave to cool.

6) Decorate to taste and serve.

NB – These muffins are ideal to enjoy whilst you’re reading a good book, such as A Taste of Passion.

Sweet Temptation – coming soon

Later this month will see the release of my erotic romance title: A Taste of Passion (Sweet Temptation Book #1).

A Taste of Passion is an erotic romance that takes place in the kitchens of a celebrated restaurant. I’ll be talking more about the book over the weeks to come but, for today, I wanted to try something different. Because I pride myself on the meticulous research I put into every title I produce, I thought I’d share one of the recipes I worked on whilst developing this title.

Chocolate Orange Muffins
Ingredients
2 large oranges
About 125ml/4 fl oz milk
225g/8oz plain white flour
55g/2oz cocoa powder
1 tablespoon of baking powder
1/8 teaspoon of salt
115g/4 oz muscavado sugar
150g/5½oz milk chocolate drops
2 medium eggs
6 tablespoons of extra virgin olive oil
1) Preheat the oven to 2000C/4000F/Gas Mark 6. Line a 12-cup muffin tin with paper cases. Zest the rind from the oranges and then squeeze the juice. Make up the juice to 250ml/9 fl oz with milk and add the orange zest.
2) Sift together the flour, cocoa powder, baking powder and salt into a large bowl. Stir in the muscovado and chocolate drops.
3) Beat the eggs in a large jog then beat in the milk and orange mixture with the extra virgin olive oil. Make a well in the centre of the dry ingredients and pour in the beaten liquid ingredients. Stir gently until just combined: don’t over mix.
4) Spoon the mixture into the prepared muffin tin. Bake in the preheated oven for 18 minutes until well risen and firm to the touch.
5) Leave the muffins in the tin for 5 minutes then transfer to a wire rack and leave to cool.

6) Decorate to taste and serve.

As soon as I have an image of the cover for A Taste of Passion, I’ll be sharing it here. Pre-ordering can be done through these links: http://www.amazon.co.uk/Taste-Passion-Sweet-Temptation-Book-ebook/dp/B00ICCRP88/ref=sr_1_12?ie=UTF8&qid=1401825765&sr=8-12&keywords=ashley+lister and  http://www.amazon.com/A-Taste-Passion-Sweet-Temptation/dp/0007579551/ref=sr_1_11?ie=UTF8&qid=1401826080&sr=8-11&keywords=ashley+lister.