WAIKATO’S HOTTEST MUFFIN BAKER #01FINALIST...
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Kitchen Things 11 Maui Street, Pukete, Hamilton Phone: 07 850 9040 FINALIST #01 WAIKATO’S HOTTEST MUFFIN BAKER COMPETITION! CRANBERRY LEMON MUFFINS INGREDIENTS 1 tsp Cinnamon 4 tsps Granulated Sugar 4 tsps Grated Lemon Rind 2 tsps Baking Powder 2 Cups Coarsely Chopped Cranberries (Fresh or Frozen) 2 Tbsps All-Purpose Flour 1 Egg 1 Cup Granulated Sugar 1 Cup All-Purpose Flour 2/3 Cup Milk 3/4 Cup Rolled Oats 1 ½ Cups Chopped Nuts (optional) ½ Cup Wholemeal Flour ½ Cup Butter ½ tsp Salt METHOD In a small bowl, stir together granulated sugar and cinnamon, set aside. In an- other bowl, stir together cranberries and 2 Tbsps flour, set aside. In a large bowl stir together oats, remaining flour, sugar, baking powder and salt. Cut butter into small cubes and add to flour mixture. Cut in, using pastry blender (or do in food processor), until mixture resembles oatmeal. Stir in lemon rind and reserved cranberries. Combine beaten egg and milk, add to flour mixture and stir until just combined. Do not over-mix. Spoon into paper lined muffin cups and sprinkle with cinnamon mixture. Bake in 200°C oven for 25-35 minutes. Makes 12 muffins.
Transcript of WAIKATO’S HOTTEST MUFFIN BAKER #01FINALIST...
Kitchen Things11 Maui Street, Pukete, HamiltonPhone: 07 850 9040
FINALIST
#01WAIKATO’S HOTTESTMUFFIN BAKERCOMPETITION!
CRANBERRY LEMON MUFFINS
INGREDIENTS1 tsp Cinnamon4 tsps Granulated Sugar4 tsps Grated Lemon Rind2 tsps Baking Powder2 Cups Coarsely Chopped Cranberries (Fresh or Frozen)2 Tbsps All-Purpose Flour1 Egg1 Cup Granulated Sugar1 Cup All-Purpose Flour2/3 Cup Milk3/4 Cup Rolled Oats1 ½ Cups Chopped Nuts (optional)½ Cup Wholemeal Flour½ Cup Butter½ tsp Salt
METHODIn a small bowl, stir together granulated sugar and cinnamon, set aside. In an-other bowl, stir together cranberries and 2 Tbsps flour, set aside. In a large bowl stir together oats, remaining flour, sugar, baking powder and salt. Cut butter into small cubes and add to flour mixture. Cut in, using pastry blender (or do in food processor), until mixture resembles oatmeal. Stir in lemon rind and reserved cranberries. Combine beaten egg and milk, add to flour mixture and stir until just combined. Do not over-mix. Spoon into paper lined muffin cups and sprinkle with cinnamon mixture. Bake in 200°C oven for 25-35 minutes. Makes 12 muffins.
Kitchen Things11 Maui Street, Pukete, HamiltonPhone: 07 850 9040
FINALIST
#02WAIKATO’S HOTTESTMUFFIN BAKERCOMPETITION!
LIQUORICE & RASPBERRY MUFFINS
INGREDIENTS100g Soft Butter1 Cup raw Sugar 2 Eggs200ml Flour½ tsp Baking Powder½ Cup Finely Chopped Liquorice½ Cup Raspberries1 ½ tsp Vanilla essence
METHODPreheat the oven to 200°C and spray a muffin tin with cooking oil. Mix the butter and raw sugar. Add the rest of the ingredients until combined and divide the batter into the prepared muffin tin. Sprinkle them with raw sugar. Bake for approximately 18 minutes. Makes 10 muffins.
Kitchen Things11 Maui Street, Pukete, HamiltonPhone: 07 850 9040
FINALIST
#03WAIKATO’S HOTTESTMUFFIN BAKERCOMPETITION!
LOW-FAT LEMON CUPCAKES
INGREDIENTS1 3/4 Cups White Flour1 tsp Baking Soda½ tsp Baking Powder½ tsp Salt½ Cup Unsweetened Applesauce½ Cup White Sugar (or Sugar Substitute)1 Tbsp Vegetable Oil1 Egg1 Cup Fat-Free Sour Cream½ Lemon (juice and zest)
METHODPreheat oven to 175°C. Combine dry ingredients and set aside. Whisk together applesauce, oil and sugar. Add egg and beat well. Then stir in lemon zest and juice. Alternately stir in flour mixture and sour cream in stages. Then divide among 12 paper-lined muffin cups. Bake 20-25 minutes or until toothpick in-serted in the centre of one cupcake comes out clean. Ice with your favourite Lemon icing. Makes 12 muffins.
Kitchen Things11 Maui Street, Pukete, HamiltonPhone: 07 850 9040
FINALIST
#04WAIKATO’S HOTTESTMUFFIN BAKERCOMPETITION!
ST. CLEMENT’S MUFFINS
INGREDIENTS175g Butter175g Sugar255g Self Raising Flour100g Plain or Greek yoghurt40g Poppy Seeds3 eggs½ tsp Baking PowderGrated Rind 2 OrangesGrated Rind 2 Lemons 1-2 Tbsp Extra Yoghurt (optional)
Icing (Optional)50g softened butter175g icing sugarReserved orange and lemon rindJuice from naked oranges and lemons (approx juice from ½ orange and ½ lemon)
METHODCream butter and sugar. Add eggs and yoghurt, beat until smooth. Stir through orange and lemon rind. Gently fold flour, baking powder and poppy seeds into mixture. If mixture looks a little dry add the extra yoghurt. Put into muffin tins. Bake at 175°C for 17-18 minutes for large muffins or 11 - 12 minutes for mini muffins. Makes 12 large muffins. Ice when cool, if desired. Nice plain or sprinkled with icing sugar. Mix icing ingredients together to create desired consistency.
Kitchen Things11 Maui Street, Pukete, HamiltonPhone: 07 850 9040
FINALIST
#05WAIKATO’S HOTTESTMUFFIN BAKERCOMPETITION!
RED VELVET MUFFINS WITH CREAM CHEESE FILLING
INGREDIENTS2 Cups Flour2 tsp Baking Powder½ tsp Salt½ tsp Baking Soda2 Tbsp Cocoa1 Cups Buttermilk4 tsp Red Food Colouring½ tsp Vanilla½ tsp White Vinegar2 Small Eggs1 Yolk Egg1 tsp Lemon Juice1 Packet Cream Cheese (240g)½ tsp Vanilla1/4 Cup Sugar3/4 Cups White Sugar1/4 Cups Oil
METHODIn a small bowl, mix together cream cheese, sugar, lemon, vanilla and 1 egg. Re-serve. Preheat the oven to 200°C. Grease muffin tray. In a large bowl sift flour, co-coa, baking powder and baking soda. Add sugar and salt. Mix dry ingredients to-gether. In another bowl, add oil, buttermilk, vanilla, white vinegar, eggs and red food colouring. Whisk wet ingredients. Make a well in the dry ingredients and add wet ingredients. Combine the ingredients but don’t over-mix. Using large spoon, half fill the muffin tins. Place a heaped teaspoon of cream cheese mixture into each muffin. Cover each muffin with another spoonful of muffin mixture to almost fill to the top. Bake in the oven for 15mins or until cooked. Leave for 10mins before lifting out of the tin.
Kitchen Things11 Maui Street, Pukete, HamiltonPhone: 07 850 9040
FINALIST
#06WAIKATO’S HOTTESTMUFFIN BAKERCOMPETITION!
SMEG-O-LICIOUSINGREDIENTS115g Butter200g Caster Sugar2 Eggs2 Cups Flour2 tsp Baking Powder2 ½ Cups Milk8 Strawberries (medium sized, diced)375g White Choc (approx)Pink Food Colouring
Butter Icing & Fondant115g Butter2 Cups Icing Sugar1 Tbsp Milk3 tsp Strawberry EssencePink Food ColouringPink FondantSilver Icing Paint
METHODSet oven to 180°C. Grease a mini loaf tin (8 x loaves) or set out 18 baking cups. Melt white chocolate in a bowl over a saucepan of water. Cream butter and sugar until light and fluffy. Beat eggs with a fork and add a little at a time. Add flour, baking powder and milk and mix. Add pink colouring, diced strawberries and chocolate, mix until smooth and pink. Drop spoonfuls of mixture into the loaf tins (or cups). Bake for 25 minutes or until the muffins bounce back to the touch. Leave out to cool. Makes approx 8 Fridges or 18 Cupcakes.
Butter Icing & FondantMix the butter, icing sugar and milk until smooth. Add the strawberry essence and pink colouring until icing is all pink. Spread the butter icing on the front and sides of each -smeg-o-licious fridge (or ice the tops of the small muffins). Roll out fondant and place over each fridge. Decorate with Silver icing paint.
Kitchen Things11 Maui Street, Pukete, HamiltonPhone: 07 850 9040
FINALIST
#07WAIKATO’S HOTTESTMUFFIN BAKERCOMPETITION!
SARAH’S RHUBARB & WHITE CHOCOLATE MUFFINS
INGREDIENTS80g Melted Butter2 Eggs4 tsp Baking Powder1 Cup Chopped White Chocolate3/4 Cup Milk½ Cup Brown Sugar1 ½ Cups Chopped Rhubarb2 Cups Flour
METHODWhisk together butter, eggs & milk. Add Rhubarb and brown sugar and mix. Add flour, baking powder and white chocolate and mix until just combined. Spoon mixture into 12 hole muffin pan. Bake at 220°C for 15-20mins.
Variations: - Substitute rhubarb for fresh feijoas when in season. - Substitute rhubarb for Black Dorris plums, and the white chocolate for dark chocolate. - Add Chopped nuts (e.g. Hazelnuts or Pecans) for texture.
Kitchen Things11 Maui Street, Pukete, HamiltonPhone: 07 850 9040
FINALIST
#08WAIKATO’S HOTTESTMUFFIN BAKERCOMPETITION!
MY FAMILY’S FAVOURITE SAVOURY MUFFINS
INGREDIENTS2 Cups Flour3 tsp baking powder (heaped)1 ½ Cups grated or finely chopped raw vegetables (Carrot, Courgette, Onion, Pepper, Pumpkin)65g Butter1 Cup Milk1 Cup Grated CheesePumpkin, Sesame Seeds or Poppy SeedsA little mustard powder, pepper and salt for seasoningFinely chopped parsley or Coriander
METHODPlace flour, baking powder and seasoning into a large bowl. Stir in cheese and vegetables. In a second bowl combine beaten egg, milk and melted butter. Add to flour mixture. Mix with fork till just mixed. Fill greased muffin tins till three quarters full. Sprinkle seeds on top or extra grated cheese. Bake 25min-utes at 220°C. Leave for a few minutes before turning out of tins. Can be served cold or warm.
Kitchen Things11 Maui Street, Pukete, HamiltonPhone: 07 850 9040
FINALIST
#09WAIKATO’S HOTTESTMUFFIN BAKERCOMPETITION!
LEMON CELLO & PASSIONFRUIT MUFFINS INGREDIENTS2 Cups Self Rising Flour1 Cup Milk1 Egg1 Dessertspoon Lemon Cello Liqueur3/4 Cup Sugar3/4 Cup Lemon Juice1/4 Cup Sugar75g ButterGrind of 2 LemonsPassionfruit curdMelted butter to brush tins
METHODPlace Flour and sugar into a bowl, toss to mix. In a seperate bowl add melted butter, milk, lemon cello, egg and lemon rind, beat well. Once mixed add to flour, don’t over mix. Brush muffin tins with melted butter, fill the tins to halfway with mix. top up with heaped teaspoons of passionfruit curd, then use remaining mixture to fill muffin tins to 3/4 full. Bake at 200°C for approx 10mins or until tops spring back when pressed. Stir 2nd Measure of Lemon juice & Sugar without dissolving sugar, drizzle over hot muffins. Leave to stand for 5 mins then remove from tins to a wire rack to cool. Serve dusted with icing sugar.
Kitchen Things11 Maui Street, Pukete, HamiltonPhone: 07 850 9040
FINALIST
#10WAIKATO’S HOTTESTMUFFIN BAKERCOMPETITION!
STRAWBERRY & WHITE CHOCOLATE MUFFINS
INGREDIENTS60g Butter120g Caster Sugar380g Self Raising Flour100g White Chocolate Bits2 Eggs1 Cup Buttermilk1 tsp Vanilla Essence1 Punnet of Strawberries (250g)
METHODPreheat oven to 180°C. Grease up 16 muffin pans. Beat the butter and sugar until they are creamed together and pale. Beat in eggs, then the vanilla es-sence, then the buttermilk. Sift the flour into this mixture, and fold it in. Wash, hull and roughly chop the strawberries then mix them into the mixture. Add the chocolate bits, and mix these in well. Spoon the mixture into the muffin pans. Bake for 17mins, until sticky and golden.
