Tag Archives: Muffins

home produced or sourced locally

Food Miles: How Local is your Food


At Sea View House we love food. We love to grow it cook it and eat it.

Nearly all that we eat ourselves or serve to our guests is either homegrown produced or sourced locally.

Sea View House Doolin


Food Miles: By sourcing as much of our food as possible from local producers and our gardens, we reduce the food miles (the distance that food must travel to get from farm to fork) of the food we serve. Our menu indicates the food miles of every dish we serve.

Eggs: Eggs come straight from our Ducks and Chickens.

Fruit and Vegetables: Our home is based on the family farm allowing us to produce some of the fruit and vegetables we use in the kitchen.

  • Herbs from our small kitchen garden.
  • Tomatoes, melons and strawberry from our Polly Tunnel
  • Rhubarb, strawberry’s, potatoes, apples come from our garden and small orchard.

The rest of our fruit and vegetables come from Cathronia’s stall in the square in Ennistymon.

Breads, Fruits, Jams and Preserves: Rather than buy in packaged and tined food we try to bake and cook as much as possible in our kitchen.

  • We poach and stew all our own fruits.
  • We make our own jams and chutneys.
  • Darra bakes most of the breads and muffins that we serve.

Yoghurt: We make all our own yoghurt here at Sea view House.
Cheese: We source all our cheese from small local artisan producers:

  • Goats Cheese from St Tola Organic Goats Cheese in Inagh.
  • Gouda from the Ailwee Cave in Balyvaughan.
  • Cheddar from Cahill’s Farmhouse Cheese in Limerick.


Smoked Salmon: Our smoked Salmon comes from the Burren Smokehouse in Lisdoonvarna.

Fish: Garrihy’s Seafood just up the road from us supply us with our breakfast Kippers.

Black Pudding: We get our delicious handmade Bonina Black pudding from C&M foods in Tulla Co Clare.

Pork: All our sausages and smoked bacon are supplied by Loughanes of Galway.

Groceries: General groceries are bought at Jordan’s in Lisdoonvarna or Supervalu in Ennistymon.

Home baking Doolin

Apple Muffins with Cinnamon and Sultana



We bake these muffins for breakfast and they are a big hit.

I discovered the batter for this recipe in Rachel Allens book Bake.
This batter keeps in the fridge for at least two weeks so it handy to make a double batch and then use it as needed.



Batter Mixture
· 3 eggs
· 125 g dark brown sugar
· 100g castor sugar
· 500 ml milk
· 1 tsp vanilla extract
· 125 ml sunflower oil

· 300 g plain flour
· 1/2 tsp salt
· 25g wheat or oat bran
· 165g wholemeal flour
· 2 tsp bicarbonate of soda

. 2 cooking apples peeled and diced
· 110 g sultanas
· 2-3 tsp cinnamon

To Make the Batter:
Whisk the eggs and sugar together, and pour in the milk and vanilla. Stir well.
Add the sunflower oil, dates and raisins. Sieve the flour with the bicarbonate of soda and salt, and add to the mixture with the bran. Mix again and cover tightly until needed – this mixture will keep in the fridge for up to 30 days (during which time the bran will swell).

To make the Muffins:
Preheat the oven to 180C/gas 4.

Add the diced apples to a bowel and coat with ground cinnamon.
Add the sultanas.
Stir the batter and add enough to just coat the filling.
Fill muffin cases in a muffin tin until three quarters full.
Bake for 15-20 minutes, or until firm to the touch and golden.

Cool on a wire rack and dust with icing sugar  before serving.