Kerrygold Blueberry Corn Muffins with Blarney Castle Cheese – Baking is Better With Cheese!

blueberry-corn-muffins-with-blarney-castle-cheese-thumbnail

Serves:

8 muffins Share icon

Irish cheese in a blueberry muffin? Just wait ‘til you try it – Kerrygold Blarney Castle will make a believer out of anyone. The mild cow’s milk cheese gives a creaminess to the muffins and adds to the moistness that Kerrygold Butter brings. One bite and you’ll agree – baking is better with cheese!

http://kerrygoldusa.com/recipes/blueberry-corn-muffins-with-blarney-castle-cheese

Kerrygold Blueberry Corn Muffins with Blarney Castle Cheese

blueberry-corn-muffins-with-blarney-castle-cheese-thumbnail

Serves:

8 muffins Share icon

Irish cheese in a blueberry muffin? Just wait ‘til you try it – Kerrygold Blarney Castle will make a believer out of anyone. The mild cow’s milk cheese gives a creaminess to the muffins and adds to the moistness that Kerrygold Butter brings. One bite and you’ll agree – baking is better with cheese!

http://kerrygoldusa.com/recipes/blueberry-corn-muffins-with-blarney-castle-cheese

Odlums Breakfast Muffins

odl-bfast-muffins

What you need:

  • 125g/4oz Odlums Coarse Wholemeal Flour
  • 125g/4oz Odlums Cream Plain Flour
  • 1Teaspoon Odlums Baking Powder
  • 50g/2oz Shamrock Light Muscovado Sugar
  • Rind of 1 Orange
  • 125g/4oz Margarine
  • 1 Egg
  • 150ml/ ½ pt Milk
  • 2 Tablespoons Marmalade
  • 1 Tablespoon Honey
  • 1 Tablespoon Mixed Seeds (optional)

How to:

  1. Preheat oven to 175°C/325°F/Gas 3.
  2. Melt margarine and allow to cool.
  3. In a large bowl, combine all dry Ingredients.
  4. Mix the egg, milk, marmalade and honey into the cooled margarine.
  5. Now add the wet Ingredients to the dry ones and mix to make a very soft mixture.
  6. Spoon into muffin cases, making each case about two thirds full.
  7. Bake for 20 – 30 minutes until golden brown and cooked through.
  8. Cool on a wire tray.

http://www.odlums.ie/recipes/breakfast-muffins/

Saffron, Honey and Ricotta ice cream .🌹

 

 

haughton ice cream

This Saffron, Honey and Ricotta ice cream isn’t too sweet – perfect for after a big meal

Ricotta adds an interesting texture here, and the saffron makes it wonderfully fragrant.

Serves 6

500ml/17 fl oz whole milk

1 tsp of saffron threads

5 egg yolks

200g/7oz sugar

250ml/8½ fl oz double cream

500g/1lb 2oz ricotta

2 tbsp honey, plus extra to serve

2 handfuls of toasted pine nuts, to serve

Bring the milk and saffron to a simmer and keep warm.

In a large bowl, combine the yolks and sugar and beat until pale.

Add half the warm milk to the egg mixture and whisk again until combined. Pour the mix into the saucepan along with the remaining warm milk. Cook over a low heat, stirring constantly until the mixture thickens into a custard and coats the back of a wooden spoon. Remove from the heat and whisk in the double cream, followed by the ricotta and the honey, until blended.

Churn in an ice cream maker according to the manufacturer’s instructions. Serve sprinkled with toasted pine nuts and a little extra honey.

Saffron, Honey and Ricotta ice cream .🌹

 

 

haughton ice cream

This Saffron, Honey and Ricotta ice cream isn’t too sweet – perfect for after a big meal

Ricotta adds an interesting texture here, and the saffron makes it wonderfully fragrant.

Serves 6

500ml/17 fl oz whole milk

1 tsp of saffron threads

5 egg yolks

200g/7oz sugar

250ml/8½ fl oz double cream

500g/1lb 2oz ricotta

2 tbsp honey, plus extra to serve

2 handfuls of toasted pine nuts, to serve

Bring the milk and saffron to a simmer and keep warm.

In a large bowl, combine the yolks and sugar and beat until pale.

Add half the warm milk to the egg mixture and whisk again until combined. Pour the mix into the saucepan along with the remaining warm milk. Cook over a low heat, stirring constantly until the mixture thickens into a custard and coats the back of a wooden spoon. Remove from the heat and whisk in the double cream, followed by the ricotta and the honey, until blended.

Churn in an ice cream maker according to the manufacturer’s instructions. Serve sprinkled with toasted pine nuts and a little extra honey.