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

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.

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.