Beverley Glock, TV Cook, broadcaster and food writer, shares her popular recipe for festive muffins.

Beverley Glock is a TV Cook, broadcaster, author, food writer, founder of Splat Cooking Parties and Beverley Glock Cookery School. Here she shares a popular recipe as Christmas approaches.

This makes a fabulous gift, especially one of those last minute gifts when the shops have closed, as you'll no doubt have the ingredients to hand. It's important to remember that you write the instructions on a label.


For the jar
225g self raising flour, or half wholemeal and half white
1 teaspoon baking powder
½ teaspoon ground ginger
½ teaspoon ground cinnamon
1 teaspoon mixed spice
125g soft dark brown sugar
100g chopped hazelnuts*
100g mixed dried fruit, raisins, sultanas, currants, cranberries, cherries

*omit for people who are allergic to nuts.

Write on the label

Christmas muffin mix – empty the contents into a bowl and add 75g melted butter, 1 egg, 175ml milk. Stir well, fill 12 muffin cases in a muffin tin and bake for 20-25 minutes on 180 C or Gas Mark 4.

You will need

Weighing Scales
Kilner Jar


1. Thoroughly wash and dry the kilner jar then layer the ingredients as they are in the list starting with the flour, this will give you a lovely stripey effect finishing with the mixed dried fruit.

2. Secure the lid and attach a wooden spoon with a ribbon and a card luggage tag with the cooking instructions.

December 2014