Sheila Cave's Crumb topping versatile muffins

• Crumb topping versatile muffins
  
  Muffin base:
  1 1/2 cups all-purpose flour
  3/4 cup white sugar
  1/2 tsp salt
  2 tsp. baking powder
  1/3 cup vegetable oil
  1 egg
  1/3 cup milk
  1 cup (your choice) of blueberries, cooked cranberries, bananas,
  raspberries, chocolate chips, dates or any other berry of choice.
  
  Preheat oven to 400 degrees.Mix all dry ingredients, then add the oil, milk, egg and mix well until no lumps showing. Fold in the one cup choice of what your muffin will be and fill muffin cups right to the top in your pan.
  
  Crumb topping:
  1/2 cup white sugar
  1/3 cup all-purpose flour
  1/4 cup butter, melted
  1 1/2 tsp. ground cinnamon
  
  Mix together all topping ingredients with fork keeping it crumbly. Sprinkle over the top of the muffin base in the pan. Bake muffins for 20 to 25 minutes or until done.
  
  
  
  
  

Sheila Cave's Golden Puff Batter

Golden Puff Batter (for deep frying)

1 cup flour
1 tbsp white sugar
1 1/2 tsp. baking powder
1/2 tsp. seasoned salt (Lawrey's or equiv)
1/2 tsp. chili powder
2 eggs (beaten)
1/3 cup milk
1 tbsp. vegetable oil or melted butter

Stir all together in a mixing bowl and dip your veges or fish into the batter and deep fry until it turns from a light yellow color to a nice golden brown. Works best with cauliflower, broccoli, yellow onions for onion rings, mushrooms, and fresh unfrozen fish for a nice golden batter on the filet. Make a separate cheese dip for the deep fried veges (melted Velveeta, or American Cheese for example) and/or tartar sauce for the fish (mayo and relish)

Deep fried veggies

Fairy Cakes

         Ingredients

• 125g butter
• 125g caster sugar
• 1/2 teaspoon vanilla essence
• 2 large eggs
• 125g self-raising flour, sifted
• 2 tablespoons milk

• By Hand Method
  • Cream the butter and sugar together in a bowl and then add the vanilla essence.
  • Add the eggs, one at a time, adding a spoonful of flour between each.
  • Fold in the rest of the flour and then add a little milk as needed.
• Food Processor Method
  • Add the butter, sugar, vanilla essence, eggs and flour to the food processor and blend until smooth.
  • Add a little milk and pulse - add enough milk to achieve a soft, dropping consistency.
• Divide the mixture between 12 bun cases in a muffin tin. Bake in the oven at 200°C (Electric oven | Electric fan oven 180°C | Gas Mark 6) for 10 - 20 minutes until cooked and golden on top. Don't overcook the fairy cakes otherwise they will dry out. Lift the fairy cakes out of the muffin tin and leave to cool on a wire rack.
• For a simple icing topping, add a little water to some icing sugar until you have a smooth paste. When the cakes are cool, drizzle some icing mixture over the top. These fairy cakes are best eaten on the day they are made.