The Early Baker…………

By Simon  , ,   

August 19, 2015

Hey Rose Button I woke at 5.00am and had this amazing feeling to embody the early baker in me. Thank you for the recipe from your mum and here is my own little spin... Date & orange honey muffins and feta, black olive, sun kissed tomato & wild thyme scones and a cheeky muffin version too..... The kitchen is filled with the scent of wild thyme, baking and dew damp grass drifting in through the window .......Time for breakfast

  • Prep: 10 mins
  • Cook: 20 mins
  • Yields: 1


175 Grams Self raising flour

50 Grams Wholemeal flour

1/2 tsp Baking powder

1 Scattering Cayenne powder

75 Grams Feta

12 Olives

1 Small handful Thyme leaves

50 Grams Sun kissed tomatoes

1 Egg

2 tbsp Cold milk

275 Grams Self raising flour

1 tsp Baking powder

1 tsp Baking soda

150 Grams Natural yogurt

125 ml A selection of different chocolates and mini easter eggs

1 egg

100 Grams Sun kissed tomatoes

100 Grams Feta cheese

20 Black olives

1 Scattering Cayenne

200 Grams Dates

4-5 tbsp Honey


I went off to my slumbers feeling inspired by the baking recipes shared with me that day, next thing it was 5am, the sun was up, shining through the tiny gaps in the bedroom blinds.  I still felt the inspiration to bake.... That's it, I threw back the covers and off to the kitchen I went. Kettle on, I opened all the windows and doors, it was beautiful, so still, a gentle damp warmth filled the air.  I could smell the dew glistening grass and sat there for a while, complete stillness, just a few early birds singing and making short flights from tree to tree, tea made I scoured the store cupboard.......gathering every ingredient I could find to marry together, so here goes.........

Oven on 180C.  For the muffins, grease a 12 muffin tin.  Into a large mixing bowl combine all the dry ingredients, add all the wet ingredients stirring with a huge metal spoon very gently; the key is not to overwork the mixture.  Dollop large spoonfuls into the muffin tin and transfer into the hot oven, baking for 20-25 minutes.  Remove and cool slightly in the tin before removing the puffed up muffins onto a cooling rack.  Leave a few doors to the bedrooms open, you will soon have a choose, savoury or sweet or how about half and half............

Oven on 180C.  For the Scone slices, grease a baking tray.  Into a large bowl add all the dry ingredients, add the oil and egg bringing it together.  Add the feta, olives, thyme and sun kissed tomatoes and form a dough.  Shape into a round about 1 inch thick, score the top into 12 equal slices, brush with milk, crumble over the remaining feta and bake for 12-15 minutes until risen, golden on top and a tap underneath sounds hollow.  Cool slightly and serve with cold butter from the fridge...... Epic and yes, by 6.30am there was a steady stream of early risers, eagerly sat at the kitchen table...............


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