Its supposed to be French!

French Breakfast Muffins


Paid £2 for the muffin cases from Robert Dyas to make fatt kao and they suck.... They can’t hold the batter and opens up spilling liquid fatt kao all over the steamer, which becomes a pain to clean. Decided that they have to be used to make something so I tried out making my version of French breakfast muffins.

Ingredients

1) ¼ of a 250g tub of “I can’t believe its not butter”
2) 2 eggs (red lion eggs laid by chickens immunised against campylobacter)
3) 2 “rice cups” of Self Raising Flour
4) Some baking soda
5) Significant quantity of silver spoon white sugar
6) Muffin cases

Instructions.

1) Scoop out about ¼ of a 250g tub of “I can’t believe its not butter” with a metal spoon and put into bowl.
2) Put bowl with spoon in steamer and steam for 5 minutes to melt “I can’t believe its not butter”
3) Take out bowl careful not to touch hot spoon first. Break 2 eggs and add to bowl.
4) Use metal spoon still in bowl to jab at the yolk to burst them and beat mixture until it looks a little like oily soup with micelles on the top.
5) Take another large cereal bowl like a 555 metal bowl and put in about 3 rice cups of flour, some baking powder, and a good measure of sugar.
6) Pour the liquid from 4 into the powder mix from 5 and just roughly mix it with anything handy until it becomes nice and moist with lumps in it.
7) Put into muffin cases with large Chinese soup spoon. (1.5 spoon per muffin case)
8) Bake in Daewoo Combination Microwave oven using “temp” function preheated at 180 C for 30 mins, or until you can smell the fragrance spewing out from the kitchen while watching Scrubs on Paramount Comedy, or just until the tops are golden and have cracked a little bit.

Just be careful because some of the cases came apart and there was muffin mix all over the microwave. And if you are using the Daewoo microwave, the table actually turns while baking which means that there will be a circular dribble of half cooked muffin mix all over the microwave……