Queen’s Muffins

For an unusual and nourishing breakfast or snack, cat Queen’s Muffins hot, with lots of butter.

12 MUFFINS

2 oz. plus

1 tablespoon butter, melted

8 oz. flour

2 teaspoons baking powder

2 teaspoon salt

2 oz. sugar

1 teaspoon ground cinnamon

2 eggs

5 fl. oz. flour

½ teaspoon salt

4 oz. butter, chilled

1 tablespoon sugar

1 egg, lightly beaten

2 to

3 tablespoons iced water FILLING

3 oz. butter, softened

3 oz. castor sugar

2 eggs

3 oz. dates, stoned and finely chopped

6 glace cherries, finely chopped

2 tablespoons chopped candied citron peel

Sift the flour and salt into a medium-sized mixing bowl. Add the butter and cut it into small pieces with a table knife.

With your fingertips, rub the butter into the flour until the mixture resembles fine breadcrumbs. Stir in the sugar.

Add the beaten egg with 2 tablespoons of iced water and mix it into the flour mixture with the table knife. Add more water if the dough is too dry.

Knead the dough gently and form it into a ball. Chill in the refrigerator for 30 minutes.

Preheat the oven to fairly hot 375 F (Gas Mark 5, 190 C).

To make the filling, in a medium-sized mixing bowl, beat the butter and sugar together with a wooden spoon until they are light and fluffy. Beat in the eggs, one at a time. Using a metal spoon, fold in the A firm favourite with British families, Queen of Puddings has a creamy base covered with jam, and is topped with meringue.

3 oz. currants

2 oz. wheat germ

Preheat the oven to very hot 450°F (Gas Mark 8, 230°C). Using the tablespoon of butter, generously grease a 12-muffin pan and set aside.

Sift the flour, baking powder, salt, sugar and cinnamon into a large mixing bowl and set aside.

In a medium-sized mixing bowl, beat the eggs with a wire whisk or rotary beater until they are pale yellow in colour and fall in a steady ribbon from the whisk. Add the remaining butter and the milk to the eggs and stir well.

Stir the egg mixture into the flour mixture as quickly as possible. Do not overmix as the ingredients should be just combined. Fold in the currants and the wheat germ.

Spoon the batter into the prepared muffin pan. Place the pan in the centre of the oven and bake for 15 to 20 minutes or until a skewer inserted into the centres of the muffins comes out clean.

Remove the muffins from the oven. Cool in the pan for about 4 minutes and turn on to a plate. Serve immediately.

Sorry, comments are closed for this post.

Share On Facebook
Share On Twitter
Share On Google Plus