Bakewell Muffins Recipes

Steps:

• Pre-heat the oven to 200 degrees C (gas 6)
• Grease a 6 hole large (or 12 hole small) muffin tin
• Place the flour, sugar & ground almonds in a large mixing bowl & rub in the chopped butter with your fingertips until it looks like breadcrumbs. If you are in a hurry, you can melt the butter and just stir it in, but the muffin texture is better if the butter is rubbed in.
• Whisk the egg & almond extract in a large jug, then mix in 310 ml of creme fraiche, before adding this mixture to the bowl with the flour, sugar, butter & ground almonds. Fold the mixture together with a large metal spoon until it looks slightly lumpy & just blended. Do not over-mix or whisk.
• Half fill each muffin cup with the mixture and make a small well in the middle. Place a rounded teaspoon of jam in each well (or a level teaspoon if using a 12 hole small muffin tin). Then fill each cup with the remaining muffin mixture making sure the jam is well covered. Next, top each muffin with a few flaked almonds to decorate.
• Bake on the middle shelf of the oven for 20 -25 minutes (test by inserting a thin skewer. If no muffin mixture has stuck to it when pulled out - they are cooked). Cool for 10 minutes in the tin before turning the muffins onto a cooling rack. Don't be tempted to eat them without cooling as the jam inside will be very hot.
• Serve warm with custard or enjoy them cold on their own.

Steps:

• Heat oven to 200C/180C fan/gas 6 and line a 12-hole muffin tin with paper cases. Put all the topping ingredients, apart from the jam, in a bowl and rub together.
• Beat the butter and caster sugar together until pale and fluffy. Add the eggs and beat in for 1 min, then mix in the yogurt, extracts and milk. Combine the flour, baking powder and bicarb in a bowl with ¼ tsp fine salt, then tip this into the wet ingredients and stir in. Finally, fold in the blueberries and divide the mixture between the muffin cases. Top each muffin with 1 tsp blueberry jam, then scatter over the crumble mixture.
• Bake for 5 mins, then reduce oven to 180C/160C fan/gas 4 and bake for 15-18 mins more until risen and golden, and a cocktail stick inserted in comes out with just jam on it - no wet cake mixture.
• Cool in the tin for 10 mins, then carefully lift out onto a wire rack to finish cooling. Will keep for up to four days in an airtight container - after a day or two, pop them in the microwave for 10-15 secs on High to freshen up.

Steps:

• Place sugar, butter, eggs, milk and vanilla in a heavy-bottom saucepan over medium heat and cook, stirring constantly, until slightly thickened and beginning to bubble. Remove from heat, and strain if necessary. Stir in raisins and let cool, uncovered in refrigerator for 10 minutes.
• Preheat oven to 350°F.
• Combine flour, baking powder and baking soda. Add reserved raisin mixture and mix well.
• Fill into lightly greased large muffin tins. Bake for 15 minutes or until golden and cake tester comes out clean. Remove from oven and brush tops with maple syrup.
• Makes 6 Texas-sized muffins.