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.

藍莓鬆餅 (Blueberry Muffins)

(12 個)

材料 :

普通麵粉180克 ; 白砂糖60克 ; 發粉2茶匙 ; 鹽1/4茶匙 ; 雞蛋2隻; 已溶牛油55克 ; 牛奶175克 ; 雲呢拿香油1茶匙 ; 新鮮藍莓(blueberry) 170克 (洗淨隔水)

作法:

(1) 預熱焗爐200C; 預備muffin杯並放上紙杯.

(2) 在中型器皿把麵粉和發粉一併篩入, 加入白砂糖和鹽, 全部拌勻, 備用.

(3) 在另一個器皿放入雞蛋, 雞蛋只需打散不用打發的. 加入已溶的牛油/牛奶/ 雲呢拿香油, 全部攪勻即可.

(4) 把濕的材料(3) 加入乾的材料(2), 用湯匙把它們全部拌勻即可. 最後才加入新鮮藍莓, 勿過份攪拌以免攪瀾新鮮藍莓.

(5) 把麵糊放在muffin 杯內只係放入2/3 滿, 焗20-25分鐘, 可用竹籤測試muffin 是否熟透, 待涼後, 即可進食. :9

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.