上个星期跟姐姐约好了在city见面，再生吩咐一定要带紫芋头给我，结果她是有带来给我，这次到我患严重失忆，两天两夜过后才忽然想起有一包芋头在我的车尾箱里，哎哟，那里还有得救，只好眼睁睁的把那一包1kg的芋头丢了，多可惜啊！
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。
在这里也和大家一起分享咯！
Marzipan & Berry Muffins
Ingredients:
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
Method:
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.
Tips: To enjoy warm and soft fluffy muffin, simply reheat cool muffins in microwave oven for 10-12 sec.
