Marzipan & Berry Muffins

上个星期跟姐姐约好了在city见面，再生吩咐一定要带紫芋头给我，结果她是有带来给我，这次到我患严重失忆，两天两夜过后才忽然想起有一包芋头在我的车尾箱里，哎哟，那里还有得救，只好眼睁睁的把那一包1kg的芋头丢了，多可惜啊！

因为一人在南一人在北，所以每次和姐姐约会都会选择在市中心，shopping一会儿，然后吃午饭然后再去café喝下午茶。我们的下午茶都会带些糕点互相交换吃，还好so far 都没有被店员阻止不让我们吃自己的糕点。。呵呵！这个Muffin就是那天和Jane喝午茶时一起享用的。

在这里也和大家一起分享咯！

 Marzipan & Berry Muffins

Ingredients:

185g unsalted butter, softened

275g caster sugar (180g for muffin, 95g for berries)

2 eggs

110g plain flour, sifted

155g almond meal

100g marzipan , chopped into small cubes

400g fresh (or frozen, thawed) berries

1 tsp arrowroot ( I used corn flour)

Icing sugar, for dusting

Whippred cream to serve

Method:

1. Preheat oven to 180C. Line 12 holes muffin pan with paper cases.

2. Beat butter and 180g sugar in an electric mixer until thick and pale. Add the eggs, one at a time, beating well after each addition.

3. Fold in the flour and almond meal,then fold in the marzipan. Divide the batter among muffin holes.

4. Scatter half the berried over the top. Bake muffins 40 minutes until golden and a skewer inserted into the centre comes out clean. Cool in the pan for 5 minutes, then turn out onto a wire rack and cool completely.

5. Meanwhile, place remaining 95g sugar in a pan with remaining berries over low heat. Cook, stirring for 2-3 minutes until berries start to break down. Mix corn flour with 2 tbs cold water to make a smooth paste, then add to the pan. Stir 1 minute or until slightly thickened.

6. Dust the muffins with icing sugar and serve with berry compote.


Tips: To enjoy warm and soft fluffy muffin, simply reheat cool muffins in microwave oven for 10-12 sec. 

Recipe adapted from : ABC Delicious Issue 114, April 2012, pg.72

Gordon Ramsay's Blueberry Muffin

上个月一直做kuih又做layer cake肚子里 因该有装下几罐的椰浆吧！是时候来一个健康食谱。既然到了Ramsay店里，今天就上他的一个简单又有营养的全麦muffin。这是一个我认为简单，好吃又耐饱的早餐。

Ingredients: 

2 very ripe large bananas

300g wholemeal flour

1½ tsp baking powder

1tsp bicarbonate of soda

Pinch of fine salt

100g light muscovado or brown sugar

284ml carton buttermilk

1 large egg, beaten

75g light olive oil 

200g blueberries, rinsed and drained

1tbsp demerara sugar

Method:

1.) Heat the oven to 180°C (gas mark 4). Line a 12-hole muffin tin with muffin cases.

2.) Peel the bananas and mash in a bowl, using a fork

3.) Mix the flour, baking powder, bicarbonate of soda, salt and brown sugar together in a large mixing bowl. Make a well in the centre and add the buttermilk, egg, olive oil and bananas. Quickly fold the ingredients together until just incorporated, taking care not to overmix. Tip in the blueberries and give the batter one or two stirs

4.) Spoon the batter into the muffin cases and sprinkle with the demerara sugar. These cases will be quite full.

5.) Bake in the oven for about 20-25 mins until well risen and golden brown on top; a skewer inserted into the centre of the muffin should emerge clean.

6.) Leave to cool in the tin for a couple of minutes then transfer to a wire rack to cool completely.

Reference: Gordon Ramsay's Healthy Appetite