Muffins

Blueberry Crumble Muffins

Chocolate Crumble Muffins

Pear Crumble Muffins

Crumble Topping

20g  Cold unsalted butter
20g  Castor Sugar
20g  Pastry flour or top flour
10g  Ground Almonds

Combine ingredients in a bowl and mix with fingers untik mixture resembles coarse breadcrumbs.
Refrigerate until needed.

Muffins

120g  Pastry flour or top flour
1 tsp  Baking Powder
100g  Fresh Blueberries
50g    Unsalted butter
40g    Brown Sugar
30g    Castor Sugar
1        Egg
60g    Cold Fresh Whole Milk

Methods

1.  Preheat oven to 180 degrees celcius.
2.  Sift flour and baking powder together twice.
3.  Beat butter until soft and creamy. Add both sugars and beat until mixture is light and fluffy.
     Add egg and beat until well-combined.
4.  Add one-third of flour and fold in with a spatula. Add half the milk and continue to fold batter
     gently. Add another one third of flour and fold in, followed by the remaining milk. Add remaining
     flour and fold through but do not over mix. Add remaining blueberries and fold in gently.
5.  Scoop batter into cases until about 3/4 full. Top each muffin with 3 or more blueberries, then
     sprinkle crumble topping over.
6.  Bake for 25 - 30 mins or until muffins spring back with gently touched.

* Recipe adapted from: Okashi by Keiko Ishida  Pg 146 Blueberry Crumble Muffins.*
* I have also done 2 other variants which I added the pears and the other chocolate.

Lemon Madeline

My first attempt baking this Lemon Madeline. I liked the taste very  much.



 Lemon Madeline

Ingredients

• 1 cup plus 2 Tbsp. flour
• 1/2 teaspoon baking powder
• Pinch salt
• 2/3 cup + 1 tablespoon butter
• 1/2 cup + 2 tablespoons sugar
• 1 tablespoon brown sugar
• 1 tablespoon honey
• 4 eggs
• Zest of 1 lemon, more to taste

 Directions

1.  Grease madeline tins and set in the freezer.
2.  Hear the oven 200 degrees celcius.
3.  Sift together the flour and baking powder.
4.  Melt the butter, and stir in the sugar and honey.
5.  Lightly beat the eggs, and temper them into the butter mixture.
6.  Whisk into the flour to make a smooth batter.
7.  Pour into the moulds and bake until the cake are puffed up, golden around the edges and cooked
    through , abt 10 to 12 mins,                 


* Recipe is adapted from Laura Calder French Food at Home. *