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I cannot believe I’m only just sharing this with you guys. I made these a long long time ago and they’re absolutely gorgeous. I’m not really a fan of apple in sweet dishes, but combined with the cinnamon it’s so so good.

They’re simple to make and leave your kitchen smelling of cinnamon. You’ll never get rid of guests when these muffins are around!

300g self raising flour 6 tbsp sunflower oil
1/2 tsp baking soda (you can also use bicarb) 2 peeled and cored apples
1 tsp ground cinnamon 110g soft brown sugar
2 beaten eggs 100ml milk
85ml plain yogurt
For the cinnamon butter:
110g butter (room temp)
60g icing sugar
1 tsp ground cinnamon

Before you start make sure you’ve got all your ingredients measured out and ready, and that your oven is set to GM6 (400F – 200C). You also need to grease/line a 12 portion muffin pan.

Firstly, combine the flour, baking soda (or bicarb) and cinnamon and sift it into a large bowl. I always used to throw it in whenever the recipe told me to sift, but it does make a difference!

In a separate bowl (make sure it’s completely dry), you want to combine the eggs, yogurt, milk, brown sugar, and oil. Finely dice your apples and stir those in too.

Now you have to pour the wet mixture into the dry mixture and stir until they are just combined – then spoon big dollops of batter into your muffin tin. See how easy that was?!

Bake for 20 minutes or until risen and golden (this would most likely take half an hour in my damned oven). Whilst the muffins are cooking, beat together the butter, icing sugar and cinnamon.

When you make any other cake you would normally leave it in the baking tin until it is completely cool, but you only want to leave the muffins to cool for a couple of minutes – they’re best served warm. If you do allow them to cool completely, just pop them in the microwave for 20 seconds, break them open and smother on the cinnamon butter.

And there we have it! A sweet treat for visitors arriving with short notice!

(Please note that the picture used is not my own)

This was just too good not to share! I love a stir fry, they’re simple, quick and you can put pretty much whatever you like into them.

In Tesco you can buy a pack of stir fry vegetables, noodles and sauce, which is ideal if you’re just looking for a good meal fast. My boyfriend fancied salmon for tea, but I’m not a big fish lover so we compromised and made a chicken and salmon stir fry – it was so good! I shredded up my piece of salmon and mixed it in with everything else, but he just left his whole and put it on top.

Although this meal is super easy to cook, I’ve encountered a few people that have never made one and don’t realise how simple it is. So read on to find out how!

First you have to choose which meat you’re going to add (if you’re going to add meat at all). We chose chicken and bought it already diced up so that saved us a couple of minutes preparation wise.

Cook off the chicken in a lightly oiled pan. When the chicken is pretty much half way cooked empty the packet of noodles into a separate pan, again make sure the pan is slightly oiled so they don’t stick. A wok would be perfect for these noodles.

Add the vegetables in when the chicken is cooked. If your pan is now brimming to the edges, just leave it a couple of minutes and the vegetables will wilt down. We used a Thai style mixed stir fry vegetable pack and added extra bean sprouts (I LOVE BEAN SPROUTS).

By the time the vegetables are done the noodles should also be cooked through. We bought two packs of Chinese style stir fry sauce and added one to each of the pans so there would be sauce throughout the dish, not just on the top with all the meat and veg. Allow the sauce to heat up and make sure it’s mixed in with all the other ingredients properly and you’re done!