Berry Cream tea Muffins

5 years ago

This recipe is take from Le Creuset, and is one of my all time favourites. These are the ingredients you will need for the actual muffins: 140g (5oz) plain flour 2 teaspoons baking powder Pinch of salt 60g (2oz) caster sugar 60g blueberries + a small handful to decorate 60g ripe strawberries chopped + 6 small strawberries cut in halves to decorate 125ml (4 ½ floz) single cream 40g (1 ½ oz) melted butter (see cooks notes) 1 teaspoon vanilla extract 1 large egg Ingredients for the Chantilly Cream: 200ml (7floz) double cream 1 tablespoon caster sugar 1 teaspoon vanilla extract Instructions for the Muffins: When making the Muffins you first want to heat your oven to 200ºC (400ºF / Gas mark 6). If you are lucky enough to have a fan assisted oven you can heat it to 180ºC instead. The first step is to sift together the flour, baking powder, and salt. A good medium sized bowl will be great for this. Next, stir in the blueberries, chopped strawberries, and the sugar. Take the cream, melted butter*, vanilla, and egg, and mix them together. This should not be the cream and vanilla you have set aside for the Chantilly Cream. Make a well (or hole, or gap, or whatever you like to call it) in the centre of the dry ingredients (flour, baking powder etc.) and pour in your cream mixture. Mix this all together until just combined. Be careful not to over mix. Take six silicone cup bases, and pour an equal amount of muffin mixture in each. Bake in the oven for 18-20 minutes. Youll know when they are done because they will have turned golden brown and the centre will spring back when depressed. Remove them from the oven, and let them cool on a wire rack, while you prepare the Chantilly Cream. Chantilly Cream: Pour the cream into a bowl. Add the sugar and vanilla. Whisk until thick. Place a spoonful of whipped cream on top of each cooled muffin and decorate with the extra blueberries and strawberry halves. Wash all of your, and then enjoy! *To melt the butter either do it in a small saucepan on the hob over a low heat or microwave in a small bowl for 10-20 seconds.

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