Easter came early to our house this year. My daughter, Lucy, and the kids came to stay for a week of the holidays and we celebrated on Palm Sunday, with a traditional roast dinner, followed by an Easter egg hunt in the garden. Maddy and Ollie found bags of chocolate delights; eggs, big and small, bunnies and chicks. We thought they’d searched under every bush and plant, but the following day even more eggs appeared and Ollie spent the rest of the visit nipping out for another quick search.
To keep our Easter theme going, Ollie and I baked muffins. Chocolate with buttercream icing and decorated with mini eggs and when they left to go home on Maundy Thursday it felt as if Easter was well and truly over.
There had been a week of preparation, a week for the visit and suddenly the house felt quiet and very empty.
It was also time to get back to work. So after a break, I’m editing the third of the Adventures of Letty Parker, while promoting the soon to be published “Bridge of Lies” where Letty, Jeb and Associates solve the mystery of who is blowing up Brunel’s suspension bridge.
225g plain four
55g cocoa powder
1 tbs baking poweder
Pinch of salt
114g soft light brown sugar
2 medium eggs
250 ml buttermilk. I use kefir
6 tbs sunflower old
250g sugar coated mini eggs to decorate
For the Icing
85g butter, softened
175g icing sugar
1 tbs milk.
Method: preheat oven to 200. Grease muffin tins or line with 12 paper cases. Shift, flour, cocoa, baking powder and salt into a large bowl. Stir in brown sugar. Lightly beat eggs in large jug, beat in buttermilk and oil. Make a well in the centre of the dry ingredients and pour in the liquid. Stir but do not over-mix. Spoon mixture into prepared muffin tin. Bake for about 20 min until well risen and firm to the touch. Leave to cool in tin for 5 min, then transfer to wire rack and leave to cool.