Wednesday, 20 June 2012

Marzipan & Berry Muffins


因为一人在南一人在北,所以每次和姐姐约会都会选择在市中心,shopping一会儿,然后吃午饭然后再去café喝下午茶。我们的下午茶都会带些糕点互相交换吃,还好so far 都没有被店员阻止不让我们吃自己的糕点。。呵呵!这个Muffin就是那天和Jane喝午茶时一起享用的。


 Marzipan & Berry Muffins

185g unsalted butter, softened
275g caster sugar (180g for muffin, 95g for berries)
2 eggs
110g plain flour, sifted
155g almond meal
100g marzipan , chopped into small cubes
400g fresh (or frozen, thawed) berries
1 tsp arrowroot ( I used corn flour)
Icing sugar, for dusting
Whippred cream to serve

1. Preheat oven to 180C. Line 12 holes muffin pan with paper cases.

2. Beat butter and 180g sugar in an electric mixer until thick and pale. Add the eggs, one at a time, beating well after each addition.

3. Fold in the flour and almond meal,then fold in the marzipan. Divide the batter among muffin holes.

4. Scatter half the berried over the top. Bake muffins 40 minutes until golden and a skewer inserted into the centre comes out clean. Cool in the pan for 5 minutes, then turn out onto a wire rack and cool completely.

5. Meanwhile, place remaining 95g sugar in a pan with remaining berries over low heat. Cook, stirring for 2-3 minutes until berries start to break down. Mix corn flour with 2 tbs cold water to make a smooth paste, then add to the pan. Stir 1 minute or until slightly thickened.

6. Dust the muffins with icing sugar and serve with berry compote.

Tips: To enjoy warm and soft fluffy muffin, simply reheat cool muffins in microwave oven for 10-12 sec. 

Recipe adapted from : ABC Delicious Issue 114, April 2012, pg.72