Breakfast
Our breakfast is best enjoyed with plenty of time so that you can have a cooked breakfast, several somethings from the big selection on the buffet, and watch the birds or just chat to other guests or even to us.
On the buffet we always offer two homemade breads, a fruit salad, granola, a muesli base with nuts, seeds, and dried fruit to mix your own cereal, a big variety of jams, marmalades, and spreads, organic yoghurts, fruit juices, and something sweet (usually, but not always, muffins). There are sometimes "extras", such as a cheeseboard, or the banana loaf (see picture above), depending on what ingredients and guests we have.
For cooked breakfast there is a delicious traditional full English breakfast, as well as several other hot options, both ensuring some variety for a longer stay, and something for people not so keen on the full English. Vegetarians have plenty of choice as well.
Blueberry muffins recipe
Probably the favourite muffins and it's so easy to make (which is partly why it is Tine's favourite as well).
- 200g plain flour
- 75g golden caster sugar
- 2 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 1/4 tsp fine salt
- 75g melted butter
- 200ml buttermilk (or 100ml milk and 100ml natural yoghurt)
- 1 egg
- 1 tsp vanilla extract
- 125-150g blueberry
The dry ingredients are all put together in one bowl and mixed together. The wet ingredients are mixed together in a measuring jug, and then it is all mixed quickly together and as the last thing the blueberries are put in.
Distribute in 12 muffin forms (they will not be very full) and bake for 20 minutes in a 200 C oven (170 to 180 C in a fan oven). If you regularly bake muffins, silicone forms are highly recommended - they let the muffins out easily and can be reused over and over again.
The recipe also works well with raspberries. Add a bit more fruit, and if you have vanilla bean paste use that instead of the extract to give an extra special vanilla taste, which goes very well with raspberries.