Sweet Rosemary Fruit Buns/Muffins
Makes 3 – 5 buns depending on the size of the bun case.
Prep: 60 mins.
INGREDIENTS:
- 1 egg
- ¼ tsp vanilla essence
- 70g soft brown sugar.
- 75g plain flour
- ½ tsp baking powder
- Pinch of salt
- 10 rosemary leaves (not the stalks) OR 1 tsp dried rosemary
- 30g currents
- 100g candied peel
METHOD:
- Heat the oven to 170c/gas 4.
- Tip the flour, bicarbonate of soda and a pinch of salt into a large bowl and mix gently.
- In a separate bowl, beat the egg with the sugar and vanilla essence, then add to the flour mix and mix well.
- Add the rosemary to the flour and fold in.
- Add the fruit and peel mixture and fold in.
- Spoon the mixture into individual baking cases for buns/muffins.
- Put the bun cases on a tray in the middle shelf of the oven and bake for 30 minutes.
- After 15 minutes, check if the tops are starting to burn. If so, put a sheet of foil on top of the cases.
- After 30 minutes, test the buns with a skewer inserted into the middle; if it comes out clean, the cakes are baked.
- When done, take the cases out of the oven and leave to cool for 15 minutes.
