Le Cordon Bleu’s style Muffins

English muffins

*make 12 medium muffins 係英式,中間切開搽牛油o個隻*

2tsp dried yeast
400g strong or plain four
1.5 tsp salt
1tsp caster sugar
1tsp softened unsalted butter

preparation:

1. gently heat 225ml water in a small pan until it feels warm, not hot, to the touch. Remove from the heat and stir in the yeast until it is dissolved.

2. sift the flour, salt and caster sugar into a large bowl, make a well in the center and pour in the yeast mixutre. Melt the butter (again, it should not be too hot) and pour it into the well. Using your hand with fingers slightly spread apart, gradually bring the flour into the liquid and mix well. Turn the dough out onto a floured work suface and knead for 2-3 minutes, or until smooth.

3. Sprinkle a baking tray with flour, preheat the oven to hot 210℃. Turn the dough out onto a lightly floured work surface and knead until smooth. Roll the dough to about 1cm thick and using a 7cm plain round cutter dipped in flour, cut out rounds and place them on the baking tray. Re-roll any leftover dough and repeat. Cover the tray with plastic wrap and leave in a warm place for 15-20 minutes, or until the muffins have risen slightly. Bake for 15minutes, turning halfway through the cooking time. Remove from the tray and cool on a wire rack.

Chef’s tip: these muffins can also be cooked on top of the stove using a griddle or dry pan over low heat. Turn over as each side becomes lightly browned and is cooked through.

Le Cordon Bleu’s style Muffins

Lemon muffins

make 8 medium muffins

300g self-raising flour
1/4 tsp baking powder
125 caster sugar
2tbsp grated lemon rind
185ml buttermilk
1tsp vanilla extract or essence
2eggs, lightly beaten
110g unsalted butter, melted

Icing:
20g unsalted butter, softened
100g cream cheese
2tbsp icing sugar
1 tbsp lemon juice

shreds of lemond rind, to decorate

preparation:

1. preheat the oven to moderately hot 200℃.
grease a 12-hole muffin tin with melted butter or oil, Sift the flour, baking powder and sugar into a large mixing bowl, stir in the lemon rind and make a well in the center.

2. Mix the buttermilk, vanilla and eggs together in a small jug.

3. add the butter and the egg mixture to the well in the dry ingredients. Using a metal spoon, stir until the mixture is just combined. Do not overmix -the mixture should be lumpy.

4. Spoon the mixture into eight holes of the muffin tin, filling each hole about the three-quarters full. bake for 10-12 minutes, or until a skewer comes out clean when inserted into the center of a muffin. Leave in the tin for 5 minutes before lifting out onto a wire rack to cool.

5. to make the icing, beat the butter and cream cheese with electric beaters until well mixed. add the icing sugar and lemon juice, and beat until thick and creamy. Spread the icing over the muffins when they are completely cold. Decorate with shreds of lemon rind.

Le Cordon Bleu’s style Muffins

Mocha muffins

*make 12 medium muffins*

375ml milk
1tbsp instant coffe powder or granules
200g self-raising flour
200g plain flour
4tbsp cocoa powder
115g soft brown sugar
2 eggs,lightly beaten
160g unsalted butter, melted
125ml cream, whipped
drinking chocolate, to dust

preparation:

1. preheat the oven to moderately hot 210℃.
grease a 12-hole muffin tin with melted butter or oil. Heat the milk into a small saucepan over medium heat, without boiling, and add the coffee powder or granules. Stir until dissolved, then set aside to cool.

2. Sift the flour, cocoa powder into a large mixing bowl, stir in sugar and make a well in the center. Add the milk mixture, the eggs and the butter to the well in the dry ingredients, and stir with a metal spon until just combined. Do NOT overmix-the mixture should be lumpy.

3. Spoon the mixture into eight holes of the muffin tin, filling each hole about the three-quarters full. bake for 20 minutes, or until a skewer comes out clean when inserted into the center of a muffin. Leave in the tin for 5 minutes before lifting out onto a wire rack to cool completely before decorting.

4. top each muffin with a spoonful of whipped cream, and dust with the sifted drinking chocolate powder.

Chocolate Muffin
Recipe :
• 180 g (6 oz) Noir Gastronomie, 61% cocoa
• 50 g (1/4 cup) oil (with a neutral taste)
• 4 eggs
• 70 g (1/3 cup) sugar
• 70 g (1/4 cup) honey
• 160 g (5-1/2 oz) almonds, finely ground
• 30 g (3 tablespoons) flour
• 1/2 teaspoon baking powder
• 100 g (1 cup) Muesli cereal
• Preheat the oven to 160ƒC (325ƒF)
• This recipe makes 12 to 15 little muffins, 6 to 8 cm (2 to 3 in) in diameter
Method:
Melt the chocolate in the oil, using either a double boiler or a microwave oven. Using a mixer, beat the eggs. Add sugar, honey, and ground almonds, and continue beating until the mixture is white and frothy. Sift together the flour and baking powder. Lighten the chocolate mixture with a little of the egg mixture, then add it to the remaining egg mixture. Finish by incorporating the sifted ingredients delicately, followed by the cereal.

Pour into small rings placed on a baking sheet or into muffin molds. Bake at 160ƒC (325ƒF) for about 20 minutes or until the point of a knife inserted in the center comes out clean. Remove rings or unmold immediately.

材料：(6-7個)
1. 低筋麵粉 250g
2. 發粉 2 1/2tsp
3. 無鹽牛油 100g
4. 糖 60g
5. 蛋 2個
6. 牛奶 70cc
7. 即溶咖啡粉 2tsp
8. 香草精 少許

作法：
1. 將咖啡粉溶於牛奶中。
2. 將已放軟的牛油打成乳狀，加入糖打至發白為止。
3. 分2-3次加入已打散之蛋，再加入作法1.及香草精拌勻。
4. 加入已過篩之粉類充分攪拌後。
5. 填入模子至6-7分滿。
6. 以170度烤18-20分鐘。

origin from cookeasy…

banana muffins

改自 “加藤千惠"的"基礎入門做甜點 – 萬里出版( 5-6 個份 量 )

低筋麵粉 100g / 細砂糖 70g / 蛋 1隻 / 無鹽牛油 50g / 牛奶 60ml / 發粉 1 茶匙 /
鹽 1/4茶匙 / 皇帝蕉仔 2只 (要熟透才香甜, 用叉壓成泥 ) /
合桃 (用細火炒過, 切細, 份量隨個人喜愛 )

做法 :

1) 牛油放軟, 用打蛋器打至呈 cream狀, 加鹽攪拌

2) 砂糖分次加入, 攪拌至糖完全溶化及呈淡白色

3) 加入蛋拌勻

4) 牛奶和篩過的粉類交互分次加入攪拌

5) 加入蕉泥, 用橡皮刀拌勻, 再加入合桃粒

6) 麵糊倒入模型, 7分滿, 用170c 已預熱焗爐焗約 20-25分鐘.

Lemon Muffin (6個份量)

材料：

1. 麵粉 2cup
2. sugar 1cup
3. egg 1隻
4. salt 1/2 tsp
5. 發粉 3tsp
6. milk 3/4cup
7. 菜油 1/3cup
8. lemon juice 約1個份量
9. 檸檬皮 適量

做法：

1. 預熱焗爐200度
2. 麵粉&發粉同篩
3. 加入sugar & salt，拌勻
4. 另一器皿，將milk、菜油、egg、lemon juice拌勻(蛋只須打散不用打發)
5. 將作法4.加入作法3.中，拌勻
6. 加入檸檬皮拌勻
7. 放入muffin模至2/3滿
8. 焗20-25mins

朱古力muffin (小烤箱西點 p.31)

材料：(直徑6cm的muffin 模12個份)
1. 無鹽牛油 120g
2. 鹽 1/8茶匙
3. 細砂糖 120g
4. 蛋 1個
5. 蛋黃 1個
6. 牛奶 60cc
7. 低筋麵粉 220g
8. 可可粉 30g
9. 泡打粉 1茶匙
10. 小蘇打粉 1/2茶匙
11. 牛奶朱古力 80g

作法：
1. 模具裡套入紙杯。
2. 朱古力切成粗粒狀，保留小許\備用
3. 將恢復室溫的奶油放入鋼盆，使用打蛋器或手提打蛋器攪拌成克林姆狀。接著加入鹽、細砂糖，以充分含入空氣方式攪拌到變白為止。
4. 蛋和蛋黃混合打散。分3-4次加入作法3中。每加一次都要確實攪勻。
5. 加入約半量的混合過篩粉類，使用橡皮刮刀輕輕攪拌到無乾粉程度。
6. 加入半量的牛奶，用橡皮刮刀完全攪勻後，再加剩餘的半量粉類繼續攪勻。像這般，將牛奶和粉類交互加入混合均勻。最後加入切粗粒的朱古力混勻。
7. 把麵糊裝入擠花袋，均等地擠入模具。上面點綴裝飾用的朱古力，放進180度的烤箱烤約25分鐘。烤成後，從模具中取出，靜置待其冷卻即可。

***註：1. 我改o左用黑朱古力。
2. 以朱古力粒(小)代替粗粒朱古力

Cheese Muffins (Makes 9)

Ingredients:

55g butter ; 200g plain flour ; 2 tsp baking powder ; 1 tbsp sugar ; 1/4 tsp salt ; 1 tsp paprika ; 2 eggs ; 125ml milk ; 1 tsp dried thyme ; 55g mature Cheddar cheese (cut into 1cm dice)

Method:

(1) Preheat the oven to 190C. Thickly grease 9 deep muffin tins or use paper cases.

(2) Melt the butter and set aside.

(3) In a mixing bowl, sift together the flour, baking powder, sugar, salt and paprika.

(4) In another bowl, combine the eggs, milk, melted butter and thyme, and whisk to blend.

(5) Add the milk mixture to the dry ingredients and stir just until moistened; do not mix until smooth.

(6) Place a heaped spoonful of batter into the prepared cups. Drop a few pieces of cheese over each, then top with another spoonful of batter. For even baking, half-fill any empty muffin cups with water.

(7) Bake until puffed and golden, about 25 minutes. Let stand 5 minutes before unmoulding on to a rack. Serve warm or at room temperature.

Remarks:

Paprika is a sweet red pepper used in cooking.

Yogurt and Honey Muffins (Makes 12)

Ingredients:

55g butter ; 5 tbsp clear honey ; 250ml plain yogurt ; 1 large egg (at room temperature) ; grated rind of 1 lemon ; 65 ml lemon juice ; 140g plain flour ; 170g wholemeal flour ; 1+1/2 tsp bicarbonate of soda ; 1/8 tsp grated nutmeg

Method:

(1) Preheat the oven to 190C. Grease a 12-cup muffin pan or use paper cases.

(2) In a saucepan, melt the butter and honey. Remove from the heat and set aside to cool slightly.

(3) In a bowl, whisk together the yogurt, egg, lemon rind and juice. Add the butter and honey mixture. Set aside.

(4) In another bowl, sift together the dry ingredients.

(5) Fold the dry ingredients into the yogurt mixture to blend.

(6) Fill the prepared cups two-thirds full. Bake until the tops spring back when touched lightly, 20-25 minutes. Let cool in the tin for 5 minutes before turning out. Serve warm or at room temperature.