Muffins

Orange Marmalade Cupcakes – Just What Paddington Ordered!


Adapted from NYT

INGREDIENTS

  • 215 grams coarse-cut orange marmalade (2/3 cup), divided
  • 12 tablespoons unsalted butter, softened, plus 1/2 tablespoon for glaze, and more for greasing pan
  • 150 grams granulated sugar (3/4 cup)
  • 2 teaspoons grated lime zest
  • ½ teaspoon grated orange zest
  • 3 large eggs, at room temperature
  • 2 tablespoons fresh orange juice
  • 190 grams all-purpose flour (1 1/2 cups)
  • 7 grams baking powder (1 1/2 teaspoons)
  • 3 grams fine sea salt (3/4 teaspoon)
  • 30 grams confectioners’ sugar (4 tablespoons)

PREPARATION

1. Heat oven to 350F/177C degrees. Coarsely chop any extra-large chunks of peel in the marmalade. Line a cupcake tray.

2. Beat together softened butter, sugar, lime zest and orange zest until light and fluffy, about 5 minutes. Beat in eggs, one at a time, until incorporated. Beat in 1/3 cup marmalade and the orange juice.

3. In a separate bowl, whisk together self-raising flour and salt. Fold dry ingredients into wet until just combined.

4. Scrape batter into prepared cupcake moulds. Bake until surface of cake is golden brown and a toothpick inserted in the centre emerges clean, 30 to 35 minutes. Remove from oven.

5. Empty remaining 1/3 cup marmalade, confectioners’ sugar and 1/2 tbsp butter into bowl and microwave until melted.

7. Slice oranges for decoration to top cake. Set aside.

8. Layer oranges over cake. Then slather warm glaze over top of cupcakes, allowing some to drizzle down the sides.

9. Cool completely before slicing or eat warm if you can’t resist the temptation! (We did the latter. :))





 

Savoury Muffins

Adapted from Kat Carter's Kitchen
IMG_20150608_193439913

Makes 8-10 medium sized muffins

…A celebration of cheese!

Ingredients:

  • 1 1/2 cups of flour
  • 2.25 tsp baking powder
  • 1/4 Tbsp cumin
  • 1.5 cups of grated cheese
  • 1/2 cup chopped feta
  • 1 egg
  • .75 cups milk
  • 1/2 onion, finely chopped
  • .75 cups of any of the following: roast vegetables, sundried tomatoes, red capsicum, parsley, pesto (today I used sun-dried tomatoes, artichokes and green chillies)
  • black pepper
  • topping: relish of choice (i like to use anathoth tomato relish), sliced tomato, sesame seeds

Method:

1. Preheat oven to 200°C and grease muffin trays.

2. Sift flour, baking powder, cumin and pepper in a large bowl.

IMG_20150608_181410219IMG_20150608_181422270IMG_20150608_181919991

3. Toss through grated cheese and feta.

IMG_20150608_182000140IMG_20150608_182148300IMG_20150608_182509269IMG_20150608_182722606

4. In another bowl, lightly beat eggs and milk together.

5. Add to dry ingredients along with 1.5 cups of vegetables.

IMG_20150608_183103112IMG_20150608_183214377IMG_20150608_181124122

IMG_20150608_183841551IMG_20150608_184120035IMG_20150608_184145513IMG_20150608_184536374IMG_20150608_184750129

6. Divide between muffin tins and top each one with a spoonful of relish, some sliced tomato and a sprinkle of sesame seeds.

IMG_20150608_185511901

7. Bake for 20-25 minutes or until golden brown.

IMG_20150608_192522043IMG_20150608_193020988IMG_20150608_1931232668. Enjoy!

IMG_20150608_193427121IMG_20150608_193439913IMG_20150608_193205448IMG_20150608_193738294IMG_20150608_193802790IMG_20150608_193827175IMG_20150608_193905556