We are learning to read more complex books at the moment and one of Miss I’s favourite books is Tinkerbell and the Friendship Garden. I’ve lost count of how many times we have read it and going by its well loved condition, you would think it was 10 years old! Some fairy stories are a little la-de-da (I guess they’re supposed to be) but I’m ok with this one. It teaches you not to be a complete and utter bitch to your friends (or anyone) when they take time out to help you and eat more home baking in the form of Poppy Puff Rolls… ok maybe not that bit but you should!
Long story short, One fairy wants to make a pretty garden to impress the queen, she works hard then falls asleep before the job is done. Her friends come along to find her sleeping so instead of waking her up, they band together to help her and put together this beautiful garden. The fairy wakes up, throws a tanty because she didn’t want this or that and hates everything her friends did for her- fucking RUDE!
The queen rocks up and compliments bitch fairy on her beautiful garden and how much she likes everything, yaddah ya. The silly cow comes to her senses and says that she couldn’t have done it without her friends, she calls it the friendship garden and they all sit down to eat Pixie Hollow Poppy Puff Rolls as if nothing happened 10 mins beforehand.
In the back of the book is this wee recipe for the rolls (lemon and poppy seed muffins) that the queen brings for arvo tea so we thought since it was forecast to chuck it down with rain for most of the day, we would have our own wee fairy garden morning tea. Miss I even got dressed up in welly boots, wings, beads, Rubes and grabbed her rainbow wand to partake in some poppy puff roll eating.
What you’ll need
-120g wholemeal flour
– 125g plain flour
– 1/2 tsp salt
– 1/4 tsp baking soda
– 2 tsp baking powder
– 3-4 tsp poppy seeds
– 115g unsalted butter, softened
– 125g caster sugar (recipe called for 200g, they’re perfectly sweet with 125!)
– 2 eggs
– 225ml natural yoghurt
– 1 tsp vanilla extract
– juice and zest of 1 lemon
What to do
– Preheat your oven to 190 degrees c (170 fan force) and line a muffin tray with papers.
– Grab yourself two bowls- a biggish one and a bigger one. In the biggish one, add in the flours, salt, baking soda and powder and poppy seeds and in the bigger one pop in the sugar and butter.
– Cream together the butter and the sugar until fluffy. Add in the eggs one at a time, making sure they’re well mixed in before adding the next.
– Slurp in the yoghurt, vanilla extract, lemon juice and zest and mix well.
– Tip the dry stuff into the wet, grab a spoon and mix until just incorporated.
– Fill your muffin papers 2/3s full and bake for 20 minutes or until skewer inserted into the middle comes out clean.
– Leave to cool in the tin for 5 before popping out onto a wire rack to cool completely. Dress up like a fairy and munch on your wee Pixie Hollow Poppy Puff Rolls!