Father's Day Muffins
One of the benefits of making butter at home, is the buttermilk you have to bake with. It makes muffins light in texture and almost "creamy' to taste and eat. We have just finished our father's day breakfast. I made these muffins with strawberry jam which was firm and almost jelly like as it doesn't seep out of the bottom of the muffins. Happy Father's Day!
200g flour
2t baking powder
1/2t bicarbonate of soda
75g sugar
1t cinnamon
200ml buttermilk or natural yoghurt
75g butter melted and slightly cooled
1 egg
6t jam
Preheat the oven to 180C. Grease a 12 muffin hole tin.
Sift the dry ingredients into a bowl. Beat the egg and add the buttermilk and cooled melted butter. Lightly mix the wet ingredients into the dry until just mixed. Fill each muffin hole half way. Add 1/2t jam and then place the remaining batter on top of the jam. Bake for 20 minutes. Allow to cool slightly before removing from the tin. Enjoy with good coffee!
Hint. Use some homemade lemon curd instead of jam. Add 1t lemon zest and 1/2t vanilla extract to the batter instead of the cinnamon. Serve with double cream.
200g flour
2t baking powder
1/2t bicarbonate of soda
75g sugar
1t cinnamon
200ml buttermilk or natural yoghurt
75g butter melted and slightly cooled
1 egg
6t jam
Preheat the oven to 180C. Grease a 12 muffin hole tin.
Sift the dry ingredients into a bowl. Beat the egg and add the buttermilk and cooled melted butter. Lightly mix the wet ingredients into the dry until just mixed. Fill each muffin hole half way. Add 1/2t jam and then place the remaining batter on top of the jam. Bake for 20 minutes. Allow to cool slightly before removing from the tin. Enjoy with good coffee!
Hint. Use some homemade lemon curd instead of jam. Add 1t lemon zest and 1/2t vanilla extract to the batter instead of the cinnamon. Serve with double cream.
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