THE OPEN CANVAS RECIPES

Steps:

• Preheat the oven to 375°F. Butter muffin pans. Mix the flour, baking powder, salt, and sugar in a large bowl. Add the egg, milk, and butter, stirring only enough to dampen the flour; the batter should not be smooth. Spoon into the muffin pans, filling each cup about two-thirds full. Bake for about 20 to 25 minutes each.
• Use ½ cup sugar. Reserve ¼ cup of the flour, sprinkle it over 1 cup blueberries, and stir them into the batter last.
• Use ¼ cup sugar. Add ½ cup chopped pecans to the batter. After filling the cups, sprinkle with sugar, cinnamon, and more chopped nuts.
• Use ¾ cup whole-wheat flour and 1 cup white flour.
• Add ½ cup chopped pitted dates or ⅓ cup raisins to the batter.
• Add 3 strips bacon, fried crisp and crumbled, to the batter.

Steps:

• Heat the oven to 190C/170C fan/gas 5. Line two large baking trays with baking parchment. In a saucepan over a low heat, melt the butter, sugar, fresh ginger and golden syrup and leave to cool.
• Mix the flour, ground ginger and bicarbonate of soda together in a bowl with a wooden spoon. Gradually stir in the cooled sugar mixture and the egg yolk and knead briefly to make a dough.
• Roll the dough into 20g balls and put on the prepared baking trays with 3cm between each to allow for spreading. Bake for 8-10 mins until golden brown. Leave to cool on the trays for a min, then transfer to a cooling rack to cool completely.