Sue’s Cook Book

Makes 12

10 oz / 290g self-raising flour

1 teaspoon baking powder

4 1/4 oz or 120g soft brown sugar

2 1/4 oz or 66g white choc bits

4oz or 115g frozen blueberries

1 teaspoon vanilla essence

1 egg

200 ml milk

100ml cooking oil

Preheat oven to 200/180 fan assisted. use a silicone 12 hole muffin mould or use 12 muffin cases and place in muffin tin.

Sift flour and baking powder into a bowl and add brown sugar smoothing out any lumps. Add choc bits and frozen blueberries.

Whisk together egg, milk, vanilla essence and oil and add to dry mixture and stir until just combined.

Spoon batter into muffin tray/cases. Bake for 10 mins and then reduce the oven to 180/160 fan assisted and bake for a further 10 minutes until muffins are firm and just golden.

Cool for 5 mins and then turn out and cool on wire rack.

Delicious and quick and easy to make!

Also very easy to change the ingredients – for example instead of blueberries use raspberries or use white and milk choc bits and add a tablespoon of sieved cocoa powder.

This is another brilliant Rosemary Conley recipe that is fast to make and not only low in fat but also high in fibre – positively angelic!

1 cup bran flakes or All Bran

1 cup sultanas

1 cup semi skimmed or skimmed milk

1/2 cup soft brown sugar

1 cup self-raising flour

Pre-heat the oven to 180 or 160 for fan-assisted.  Line and lightly grease a 1lb loaf tin with greaseproof paper.

Mix together bran, sultanas, milk and sugar and leave for one hour.  Then sift in the flour and mix. 

Put into loaf tin and bake for 1 hour 10 minutes.

Let cake cool for 10 minutes and then turn out onto a cooling rack.  Have on it’s own or with butter if you’re being naughty!

 P.S I literally mean a cup/mug for this recipe for those people in the UK!