Tag: muffins

Whole Wheat Irish Soda Bread Muffins

These whole wheat Irish soda bread muffins are delicious, the perfect start a lazy cold March Sunday morning. Speckled with raisins, they are sweet and perfect enjoyed with a hot cup of tea.

Plus, making them in muffin tins is perfect for better portion control. I first posted these back in 2010, and almost forgot just how good these were! I used a combination of King Arthur unbleached white whole wheat flour with unbleached all purpose flour, and the flavor and texture was perfect – they don’t taste whole wheat at all. If you like caraway seeds in your bread, you can add about an eighth of a teaspoon.

Whole Wheat Irish Soda Bread Muffins
gordon-ramsay-recipe.com
Servings: 12 • Serving Size: 1 muffin • Old Points: 3 pts • Points+: 4 pts
Calories: 147.8 • Fat: 3.7 g • Protein: 3.8 g • Carb: 26.0 g • Fiber: 1.5 g    

Ingredients:

  • baking spray 
  • 1 cup white whole wheat flour
  • 1 cup unbleached all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp kosher salt
  • 3 tbsp chilled butter
  • 1 cup 1% buttermilk 
  • 3 tbsp honey or agave
  • 1 large egg, beaten
  • 3 oz raisins (about 2/3 cup)

Directions:

Preheat oven to 375°F. Spray muffin tin with baking spray.

In a large bowl combine all dry ingredients (flour, baking powder, baking soda, and salt). Using a pastry cutter or two knives, cut in butter until mixture resembles coarse crumbs.

In a small bowl, stir together buttermilk, honey (or agave) and egg until blended. Add buttermilk mixture to dry ingredients and stir to combine. Stir in raisins.

Spoon batter into prepared pan. Bake 20 to 25 minutes, or until toothpick inserted in center of one muffin comes out clean.

Remove tin and cool on a wire rack for about 5 minutes before removing muffins from tin; finish cooling on rack. Serve warm or cool completely and store muffins in an airtight container or ziplock bags at room temperature. 


Adapted from Recipe Girl
[1]

References

  1. ^ Recipe Girl (www.recipegirl.com)

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Pear and hazelnut muffins

Muffins are a little bit passe these days. Like Friends and Snapple, they’re just a bit nineties. They have been overtaken by their brash, rather disgusting, cupcake cousin.

But I still have a lot of affection for them. I think muffins are nice. And I came across this very straightforward looking recipe in a newspaper, but which utilised American cup measurements.

I was annoyed about this, just as I am always annoyed when a recipe specifies some sort of wildly exotic spice, cut of meat or fruit in an offhand manner, which implies that of course you ought to know where to source it from. I fucking don’t!! And even if I did, I am not going to spend one of my three child-free mornings a week tracking it down. If you can’t get it in Waitrose I am. Not. Interested.

Of course these days I DO, however, have a set of cup measurements, which I bought in Waitrose, so can convert the measurements for you.

On a whim, I decided to make these muffins with some pear and hazelnut because those were some things I had knocking about. I also used soured cream instead of buttermilk, (buttermilk!! we are in ENGLAND, nowhere sells it except big branches of Waitrose and I’m not always near one of those), which worked just fine.

You do not have to use pear and hazelnut in these – pretty much anything works: apple, chocolate, sultanas, banana, whatever. It’s a very flexible vehicle, muffin mix. Having said that, the pear and hazelnut combination was really terrific and I recommend it to you.

Pear and hazelnut muffins – makes 8

2.5 cups plain flour – 340g
1.5 tsp baking powder
3/4 cup sugar – 160g
1/4 tsp salt
2 eggs
1 cup soured cream or buttermilk – 120ml
3 drops vanilla essence
1/cup melted butter – 75g butter, melted
2 ripe pears, diced
2 lady-handfuls of hazelnuts, chopped and toasted in a dry frying pan for about 10 mins

1 In one bowl combine the flour, baking powder, sugar and salt. You do not have to sieve this but you could swizzle it about with a whisk for a bit.

2 In another bowl mix the beaten egg with the soured cream, vanilla extract and melted butter. Someone like Raymond Blanc would separate the eggs first, beat the whites and then add them separately, to make the muffins lighter.

3 Add the flour to the egg mixture and mix just until there is still about 10% flour showing, then tip in your pear and hazelnuts (or whatever you are using) and mix to combine.

4 Spoon immediately into muffin cases. Fill these to just below the brim. This is important, as these will not rise that much on cooking and you want that big luscious, over-spilt look.

5 Bake at 200C for 16-20 mins. Keep an eye on them if you have a light on in your oven. Mine were slightly underdone as I put them in at 180 (because of fan nuke horror panic) but if you have a normal oven I think you’ll be okay at 200C for 16 mins. Bake in the middle shelf.

 

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