MUFFINS
Muffins.....
There's nothing quite like hot freshly baked muffins to tempt you and indulge in when you're having a cappuccino, latte or freshly brewed tea.
The muffins here are some of my favourites .
DRIED APRICOT & YOGHURT MUFFIN
These muffins have a fresh flavour from the use of yoghurt
Ingredients:
150 ml Apricot-flavoured yoghurt
75 ml UHT milk
150 gm Dried apricot, chopped finely
115 gm Butter
110 gm Caster sugar
2 eggs
1 tsp Vanilla essence
200 gm Plain flour )
2 tsp Baking powder ) sift together
1 tsp Bicarbonate of soda )
1/4 tsp salt )
Method:
Combine the chopped dried apricots & yoghurt in a bowl. Cover & leave aside for half an hour to soften the apricots.
Pre heat oven to 180'C.
Cream butter & sugar until light & fluffy.
Add eggs, one at a time beating well after each addition.
Add vanilla.
Stir in the apricot yoghurt mixture and mix well.
Fold in the sifted flour and add the milk gradually.
Fill greased muffins to 2/3 full.
Bake at 180'C for 30 mins.
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CHOCOLATE CHIP MUFFINS
Ingredients:
250 g Plain flour
2 tsp Baking powder
1/2 tsp Bicarbonate of Soda
2 Tbsp cocoa powder
175 g Caster sugar
150 g Chocolate chips (plus more for sprinkling later)
250 ml milk
90 ml vegetable oil
1 large egg
1 tsp Vanilla essence
Preheat oven to 200'C.
Fill a 12-bun muffin tray with paper cases.
Weigh out the dry ingredients into a large bowl.
Pour all the liquid ingredients into a measuring jug. Mix both together, it will be a runny batter, then spoon into waiting muffin cases.
Sprinkle more chocolate chips on top, then bake for 20 mins or until muffins are risen and springy.
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LEMON HONEY & CREAM CHEESE Muffins
When you break open these muffins, you'll find a soft centre of lemon-scented cream cheese - just delicious!
Ingredients:
3 cups flour
1 tsp baking sodea
2 tsp baking powder
3/4 cup caster sugar
1 cup lemon honey (see Tip)
3 eggs
1 & 1/4 cups milk
about 250 grams cream cheese
icing sugar for dusting
Method:
Sift the flour, baking soda, baking powder and sugar into a bowl and make a well in the centre.
In a jug, mix together the lemon honey, eggs and milk and pour into the well and fold together.
Half fill 12 well-greased muffin tins and place a tablespoonful of cream cheese in the centre of each. Cover with remaining muffin mixture.
Bake at 220'C for 15-20 minutes until well risen and golden.
Cool in the tins for 5 minutes before serving dusted with icing sugar.
Makes 12.
Tip: How to make Lemon Honey
Beat 4 eggs together well with 1/2 tsp salt in a heat-proof bowl. Blend in 11/4 cups sugar, 125gm melted butter and the grated rind and juice of 3 large lemons. Stand over a saucepan of simmering water and cook, stirring constantly, until the lemon honey has thickened. Store in an airtight container in the refrigerator.
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LOUISE Muffins
A favourite slice for many New Zealanders, here's Allyson Gofton's version.
Ingredients:
3 cups flour
2 Tbsp baking powder
1 cup caster sugar
2 eggs, separated
1 tsp vanilla essence
1 & 3/4 cups milk
100 gm butter, melted and cooled
1/2 cup dessicated coconut
about 1/2 cup raspberry jam
Method:
Sift the flour, baking powder and half the sugar into a bowl and make a well in the centre.
In a jug, mix together the egg yolks,vanilla essence and milk. Stir into the dry ingredients with the melted butter.
Divide evenly among 12 well-greased muffin tins.
Bake at 200'C for 10 minutes.
Working quickly while the muffins are in the oven, beat the egg whites until stiff. Gradually beat in the remaining sugar to make a glossy meringue. Fold in the coconut.
Remove the muffins from the oven. Place a teaspoon of raspberry jam on top of each muffin (do not worry about spreading out) and top with a good spoonful of the coconut meringue.
Return to a 200'C oven for a further 5 minutes until the muffins are cooked and the meringue brown. Cool in the tins for minutes before serving.
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EASTER HOT CROSS Muffins
A great variation for Easter.
Ingredients:
3 cups flour
2 tbsp baking powder
1/2 cup brown sugar
2 tsp mixed spice
1 & 1/2 cups dried mixed fruit
1 apple, peeled and grated
2 eggs
1 & 1/2 cups milk
125 gm butter, melted and cooled
Method:
Sift the flour, baking powder, brown sugar and spice into a large bowl. Stir through the dried fruit and make a well in the centre.
In a jug, mix together the grated apple, eggs and milk and mix into the dry ingredients, and fold in the melted butter.
Divide the mixture evenly among 12 well greased muffin tins.
Bake at 220'C for 10 minutes. Open the oven door, pull the tray out, but keep the muffins in the oven. Pipe crosses on top of the muffins, then bake for a further 5-7 minutes until well risen and golden. Cool in the tins for 5 minutes before serving.
Crosses: 1/2 cup flour, 1/2 tsp baking powder, 25 gm soft butter, milk to mix.
Sift the flour and baking powder into a bowl. Rub in the butter until you achieve very fine crumbs. Stir in sufficient milk to make a thick batter. Fill a piping bag fitted with a 0.5 cm plain nozzle with the mixture. If you wish to glaze the muffins like hot cross buns, dissolve 1/4 cup sugar in 2 tbsp water and simmer until the sugar has dissolved. Brush the muffins with this and stand 2-3 min before serving.
posted by Rambling Rose @ 12:14 PM
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