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If anyone knows about B&B, Karen does. Hopton House - a converted granary with three bedrooms - has a five-star grading (putting it in the top seven per cent of rated properties in the country) and a gold award (given by Visit Britain for added excellence)

The Guardian, January 2009


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Well I thought I had come to the end of my lifelong perfect muffin quest when I perfected my Streusel topped blackberry muffins - but maybe I stopped looking too soon!

These muffins orginally started life as clementine and poppy seed muffins from a Good Food Magazine Recipe. Unfortunately I didn't have enough clementines and my poppy seeds were 16 months past their sell by date.

It's the yoghurt in these that makes them so light I believe.

Orange Muffins

  • 125g self raising flour
  • 1tsp baking powder
  • 50g golden caster sugar
  • 3 oranges zested and juiced
  • 50g melted butter
  • 1 beaten egg
  • 1 pot natural yoghurt
Heat oven to 180C, Fan 160C and line 9 holes of a 12 hole muffin tin

Mix together all the dry ingredients and, in a separate bowl, mix together the wet ingredients.

Quickly fold wet ingredients into dry - don't over mix - it will look lumpy.

Put into paper cases and bake for 25-30 minutes until risen.

Eat hot!