Sunday, 17 June 2012

Bakewell Muffins

I'm putting this post up as a friend has asked for the recipe. Unfortunately, I haven't made these for a while (and a diet means I'm unlikely to in the near future) so no photos, but, hopefully the explanation will be clear enough.

The idea was for a muffin which played upon the idea of a Bakewell Tart or Pudding. i.e. an almond and raspberry muffin. The basic almond muffin was based upon a recipe off the WWW but I can't remember where I found it now to credit it. Sorry. Anyway, here is the recipe:

(for 12 muffins)

250g plain flour
120g granulated sugar
100g ground almonds
2 tsp baking powder
½ tsp bicarbonate of soda
½ tsp salt
250mls milk
90 mls corn oil
2 tsp almond essence
1 egg
~3 tbsp raspberry jam
100g white chocolate


1) Mix together the flour, sugar, almonds, baking powder, bicarbonate of soda and salt.
2) In a separate bowl beat the egg and stir in the milk, almond flavoring and corn oil. Mix well.
3) Combine the wet and dry ingredients until evenly mixed.
4) Line a muffin tray with paper cases. Use half the mix to cover the bottom of each muffin case.
5) Put a small blob of raspberry jam in the middle of each muffin case on top of the mix that is already there. About a ½ tsp per muffin.
6) Use the rest of the muffin mix to fill the cases ensuring the jam is covered.
7) Put in a preheated oven at 200C for 20-25 minutes.
8) Place on a rack to cool.
9) When cool they are read for the topping. Place the chocolate in a ban marie and gently melt. Once melted put a blob on each muffin and spread evenly over the top. Allow the chocolate to cool and set again.
10) Eat and enjoy!

Hopefully I've not offended any Bakewell Tart or Pudding purists. This isn't meant to be "authentic", merely a really good muffin that has been inspired by the real thing.

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