Greengage and Lavender Muffins

As summer ends several varieties of special plums make an appearance. Greengage are sweet and smaller than regular plums and the flesh is a golden green colour. Amazing on their own or baked, we can even make a lovely conserve with them.
Near my grandparents house in New Zealand is a lavender farm and they would grow mainly Angustifolia which is ideal for cooking, compared to other varieties of lavender which are too bitter for baking. Quite often people put lavender in with sugar to infuse and give a fragrance which is a nice idea when making a cup of tea. There was even a brief period in the late 90's where home economist would add lavender to almost anything, which I must confess, I didn't like. My biggest hate is chocolate infused with lavender, it's like biting into a bar of soap even the thought of it makes me nauseous. Ever since I've been quite reluctant to use it, however once in a while I do experiment with lavender and these muffins went down very well in Kaffeine last week. Hopefully you find this recipe a bit more subtle.

450g plain flour
200g sugar
100g salted butter
2 eggs
100ml buttermilk
100ml milk
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon cinnamon
1 teaspoon vanilla extract
300g greengage plums
4 Angustifolia lavender stalks

METHOD:
Place butter in a sauce pan and melt over a medium heat, once melted remove from heat and place to one side to cool slightly. In a large mixing bowl add flour, sugar, baking powder, soda, cinnamon and stir together until evenly combined. Slice the plums in halves, remove the stones and slice them into quarters. Pick the floral buds off the the lavender and roughly chop into smaller pieces and add to dry mixture along with the plums. Beat eggs into butter and pour into dry muffin mix along with the buttermilk, milk and vanilla. Using a butter knife, cut the wet and dry together until just incorporated. Grease a 12-hold muffin pan with oil spray or butter then evenly divide the batter into the pan, bake in pre-heated oven set at 180ºC for 25 minutes. Once cooked leave to cool in pan for 10 minutes before removing. Best served cut in half and lightly toasted under a grill then spread with butter.

Damson Friands

Damson are one of my favourite fruits to cook with, quite sour and not really edible in its raw state. These small cherry-sized plums tend to make an appearance in September (autumn) for around 3 weeks and then you'll have to wait another year to harvest. The best way to enjoy damsons are stewed or jellied then pushed through a sieve to remove the stones. Since the season is so short, I tend to buy up in large quantities and freeze them for later use.

600g flaked almonds
300g caster sugar
250g good quality salted butter
100ml butter milk
10 egg whites
1 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon vanilla
1/2 teaspoon cinnamon

ICING:
300g wild damson
150g caster sugar
3 tablespoons water
300g cream cheese
100g mascarpone

METHOD:

Place butter in a small saucepan and melt over medium heat until it becomes foamy then remove from heat and leave to stand. Ground almonds in food processor until they are fine like breadcrumbs (might take several minutes to get this consistency). Place the ground almonds in a large mixing bowl with sugar, baking powder, soda, cinnamon and mix together until combined. Add the buttermilk, egg whites, vanilla, butter to the dry mixture and beat together for 2 minutes.

To bake friands grease friand pan with either oil spray or butter and 3/4 fill each mould. Bake in a pre-heated oven set at 180ºC for 25 minutes.

To make the icing put damson, water and sugar in sauce pan and place over a high heat, cook for about 10 minutes until a syrup forms then remove from heat. Pass the damson through a sieve and using the back of a spoon push through the flesh and discard the stones. Put cream cheese and mascarpone in mixing bowl then add 3/4 of the damsom syrup, beat until well combined. Using a tablespoon place a large dot of icing on top of each friand followed by 1 teaspoon of damson syrup.

Passionfruit and Ginger Muffins

Here's a slightly spiced and tropical muffin mixture to keep the sun shinning just a little longer. This mixture is reminiscent of carrot cake and my new favourite muffin variety.

450g plain flour
200g sugar
100g butter
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
100ml coconut milk
100ml buttermilk
2 eggs
8 large passion fruit
2 tablespoons grated ginger
25g sultanas
25g chopped dried apricots
2 tablespoons dessicated coconut 1/2 teaspoon cinnamon
1 teaspoon vanilla
2 teaspoons brown sugar

Method:
Put butter in a small pot and melt, once melted place to one side for cooling. In a large bowl place flour, sugar, baking powder, soda, cinnamon, sultanas, apricots, dessicated coconut and stir together. Scoop the seeds from 6 of the passion fruit into dry mixture, then beat eggs into butter and  pour onto dry ingredients. Then add the ginger, coconut milk and buttermilk, using a butter knife cut through the wet and dry till just combined. Grease a 12 hold muffin pan with oil spray or butter, evenly distribute the muffin mixture into pan. Bake in oven set at 180oC for 25 minutes. While the muffins are cooking spoon the seeds of the 2 remaining passion fruit into small sauce pan and add brown sugar. Place sauce pan over medium heat and cook till passion fruit starts to bubble, remove from heat. Once muffins are cooked brush the passion fruit syrup over muffins and leave to set for 15 minutes before removing muffins from pan.

Tiramisu Friands

Another delightful friand recipe and a Kaffeine favourite. However I can't take all the credit for this recipe, James the ex-lead barista nagged me for 2 months to create a Tiramisu friand. So here they are courtesy of James and myself.
I should also add that the friand mixture and icing will sit happily in the fridge for up to 4 days, just in case you didn't want to make them all at once. This mixture will also yield around 24 friands.

600g flaked almonds
300g caster sugar
250g salted butter
10 egg whites
1 teaspoon baking powder
100ml buttermilk
1 tablespoon freshly ground coffee beans
1 tablespoon tia maria
1 teaspoon vanilla

ICING:
250g cream cheese
100g mascarpone
100g caster sugar
50g dark chocolate
25g dark cocoa powder
50ml double cream
100ml coffee espresso
1 tablespoon tia maria

GARNISH:
Cocoa powder
Coffee beans

Method:

Place butter in a small sauce pan and melt over medium heat till it becomes foamy then remove from heat and leave to stand. Ground almonds in food processor till fine like bread crumbs, might take several minutes to get the right consistency. Then place almonds in a large mixing bowl with sugar, baking powder, coffee and mix together till combined. Add the buttermilk, egg whites, tia maria, vanilla and butter to the dry mixture and beat together for 2 minutes.
To bake friands grease a friand pan with either oil spray or butter and 3/4 fill each mold then bake in a pre-heated oven set at 180oC for 25 minutes.
For the icing place sugar, chocolate, cocoa, cream, coffee and tia maria in a sauce plan and place over a high heat. Bring to a rolling boil then cook for 5 minutes till the syrup coats the back of a spoon, then remove from heat and stand to cool. Once the syrup is luke-warm add 3/4 to a large mixing bowl with cream cheese and mascarpone and beat together till evenly combined.
Once the friands have cooled remove from pan and top with a tablespoon of icing. With the remaining syrup drizzle over friand icing and lastly garnish with a pinch of cocoa powder and coffee bean then serve.

White Peach and Raspberry Cream Muffins

My list of things that are amazing during summer 2012,
1. London Olympic
2. The sun making an appearance
3. Berries
4. Summer stone fruit!!!!
Here's a lovely little summer muffin recipe that's bound to win gold with your friends and family.

450g plain flour
200g sugar
100g butter
100ml buttermilk
100ml milk
2 eggs
1 1/2 teaspoon baking powder
1/4 baking soda
1/2 teaspoon cinnamon
150g white peaches
75g raspberries
100g mascarpone
1 teaspoon vanilla

METHOD:
Put butter in sauce pan and melt, once melted place aside to cool slightly. In a large mixing bowl add flour, sugar, baking powder, soda, cinnamon and mix together. Slice peaches in half and remove the stone, then cut each half into 1cm cubes and add to the dry mixture. In a small bowl add the mascarpone, raspberries, and vanilla, stir together till just combined. Beat eggs and buttermilk into butter till well combined then add to dry muffin mixture along with the milk. Using a butter knife cut the wet into dry, half way through combining muffin mixture together add the mascarpone mixture. Continue folding the muffin mixture together till just combined. Grease a 12 hold muffin pan with butter or oil spray and evenly distribute muffin mixture between the pan. Bake in preheated oven set at 180oC for 25 minutes. Once cooked leave to cool for 15 minutes before removing from pan. 

Union Jack Lamingtons

To celebrate the Fundon Olympics (not a typo), Queens diamond jubilee, 200 years of Charles Dickens, a Brit winning the Tour de France and the 250th anniversary since John Montague (Earl of Sandwich) invented the sandwich. I've Incorporated the Union Jack colours and typical British flavours into an antipodean delicacy, Lamingtons. Thus bringing the Commonwealth together, just a bit of fun really.

 SPONGE:
1/2 cup corn flour
1/2 cup caster sugar
2 un-leveled tablespoons plain flour
1 teaspoon baking powder
3 large organic free range eggs
300g dessicated coconut

STRAWBERRY ICING:
2 gelatin sheets
100g strawberries hulled
125ml water
1 tablespoon butter
160g icing sugar
1 teaspoon red food colouring

BLUEBERRY ICING:
2 gelatin sheets
100g blueberries
125ml water
1 tablespoon butter
160g icing sugar
1 teaspoon blue food colouring 

CREAM:
250ml double cream
2 tablespoons elderflower cordial 

METHOD:
Fill a baking tray with hot water and place on bottom shelf of oven set at 190oC. Separate the eggs, put egg whites in large bowl and using a electric beater beat egg whites till stiff peaks form then gradually beat in sugar. Once you have a glossy consistency add yolks and beat till just combined, in a separate bowl mix cornflour, flour and baking powder together then sieve 3 times to add air and volume. Using a large metal spoon fold (more of a gentle cutting action) through the dry into wet a third at a time till just under mixed. Line a 30x20cm (3cm deep) baking tray with parchment paper and gently fold in sponge mixture, bake on middle shelf of oven for 15 minutes. Once cooked carefully remove sponge from oven and leave to cool completely.

Now make the icing, both icing's require the same method but need to be kept separately. Fill bowl with water and using scissors cut up gelatin into smaller piece's, soak in water for 10 minutes. Place berries and water in sauce pan and put over high heat, bring to the boil and cook till berries are tender. Remove from heat, strain out soften gelatin from water and add to berries along with butter, stir till butter has melted. Next add the icing sugar and food colouring, beat with whisk till sugar has dissolved, icing is now ready.

Once the sponge has cooled completely remove from baking tray and peel off baking paper, using a serrated knife cut sponge into 16 even squares (4 down and 4 along). Line your work surface with parchment paper, next to parchment paper arrange the sponge, icing and coconut in bowls for dipping. Using one hand gently dip half the sponge square's into strawberry icing then place in coconut and using your other hand gently coat in coconut and place on parchment paper to set. With the other half of sponge square's repeat the same process by dipping them into the blueberry icing. After you've cleaned up, whip the cream with elderflower cordial, do not over beat cream, what you're looking for is more of a floppy smooth consistency. Place a large spoonful of cream on half of the lamingtons and gently sandwich with rest of the lamingtons. The sooner you consume the better!

Flat Peach and Sea Buckthorn Muffins

Flat peaches or mountain peaches commonly found throughout Europe during summer has slowly become a popular fruit in the UK over the last 4 years. White flesh, small, super sweet and are great for baking or making conserves.
I've married the flat peaches with sea buckthorn which is a small prickly shrub that grows on sand dunes and cliffs. The bright orange berries are juiced and can be used for jams, jellies, dressing or baking! Quite tart and citrus in flavour but has a some what mellow after taste and very high in vintamin C, carotene and B2.

450g plain flour
200g sugar
100g butter
2 eggs
100ml buttermilk
125ml milk
1 1/2 teaspoon baking
1/4 teaspoon baking soda
1 teaspoon Cinnamon
1 teaspoon vanilla
300g flat peaches
4 tablespoon sea buckthorn juice

METHOD:
Place butter in small sauce pan and melt, once melted place to one side and cool slightly.
Slice the peaches in half and remove the stone, then cut the peaches into slices. In a large mixing bowl add flour, sugar, baking powder, soda, cinnamon and mix together. Beat eggs into butter and add to the dry mix along with buttermilk, milk, vanilla, peaches and buckthorn juice. Using a butter knife cut through the wet and dry till just under combined. Grease a 12 hold muffin pan with either oil spray or butter and evenly divide muffin mixture into pan. Place in pre-heated oven set at 180oC for 25 minutes. Once cooked leave to cool in pan for 15 minutes before removing. 

Melilot Friands

Yet another friand recipe but this one is definitely my favorite, well for now at least. After my foraging trip last month I discovered Melilot which is used in french cooking and grows wild this time of year. Its a weed slash yellow flower that has a very distinct pleasant flavour similar to vanilla, hay, almonds and honey. Thank god very little is needed to reap the flavours from melilot, at £400 a kilo you don't want to be too heavy handed with this particular ingredient.
This batch will yield 24 friands and the unbaked batter will sit happily in the fridge for a week.

600g flaked almonds
300g caster sugar
250g good quality salted butter
100ml buttermilk
10 egg whites
1 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon vanilla
1/2 teaspoon cinnamon
5g melilot

ICING:
200ml double cream
150g sugar
5g melilot
500g cream cheese

METHOD:
Place butter and melilot in a small sauce pan and melt over medium heat till it becomes foamy then remove from heat and leave to stand. Ground almonds in food processor till fine like bread crumbs might take several minutes to get the right consistency. Then place almonds in a large mixing bowl with sugar, baking powder, soda, cinnamon and mix together till combined. Add the buttermilk, egg whites, vanilla and strained butter to the dry mixture and beat together for 2 minutes.
To bake friands grease a friand pan with either oil spray or butter and 3/4 fill each mold then bake in a pre-heated oven set at 180oC for 25 minutes.
To make icing put cream, sugar and melilot into a sauce pan and place over high heat, bring to a rolling and rapid boil for 5 minutes then remove from heat and strain out the melilot. Once cooled beat the infused mixture into cream cheese till well combined.
Once the friands have cooled completely turn out from pan and spoon a large dollop of icing on top and garnish with a little sprinkling of melilot.

Peanut Butter and Grape Muffins

OK another nutty combination but just think peanut butter and jelly! Nutty and fruity and lovely for a spot of morning tea or a afternoon treat. Long live the Muffin!

450g plain flour
200 sugar
100g butter
100ml buttermilk
125ml milk
250g black or red grapes
200g crunchy peanut butter
2 eggs
1 1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon cinnamon
1 teaspoon vanilla extract

METHOD:
Place butter in small sauce pan and melt over medium heat, once melted place aside to cool slightly.
In large mixing bowl add flour, sugar, baking powder, soda, cinnamon and roughly mix together. Wash and slice grapes in half and add to the dry mixture with peanut butter. Beat eggs into butter and pour on dry mixture along with milk and vanilla. Using a butter knife cut the dry into the wet till just combined.
Grease a 12 hold muffin pan with oil spray or butter and evenly distribute muffin mixture into pan. Bake muffins in pre-heated oven set at 180oC for 30 minutes, once cooked leave to cool in pan for 15 minutes before removing.  

Blondie

Another revised recipe and slightly more cakey than the previous version. Never been a fan of white chocolate however I've developed a weakness for blondies. Its like a punk rock pop gig in my mouth!

300g white chocolate drops (28% cocoa solids, 23% milk solids)

4 Eggs

150mledouble cream

250g unsalted butter

200g plain flour

500g sugar

1 teaspoon vanilla
1 teaspoon baking powder

Method:
Third fill a small pot with water and place on high heat element, dice butter into small cubes and place in a medium sized stainless steel mixing bowl with chocolate. Once the water has come to the boil place bowl over pot (make sure the bottom of the bowl isn’t touching the water as this sometimes splits the chocolate) and stir occasionally till butter and chocolate are melted and well combined then remove from heat. Add cream, eggs and vanilla to the mixture and beat till well combined. In a large mixing bowl place the sugar, flour, baking powder and mix together with a spatula or wooden spoon then pour in the wet mixture, mix the wet and dry together till smooth.

Line a 30x20cm (3cm deep) baking tray with parchment paper and pour blondie into the tray, even out with back of a spoon and bake at 180oC on top shelf for 15 minutes then move to bottom self for a further 20-25 minutes.

The Blondie should still be a bit soft when removed from the oven. Leave Blondie to cool for 8 hours before cutting into it, makes 16 pieces.

Portuguese Tarts

This is a revised version of one of my older recipe's and like most creations over time they tend to evolve for the better. The last three years myself or one of the other chef's at Kaffeine discover little ways to improve on the original which is why I'm re-posting this recipe with a shinny new picture and method.
Portuguese tarts are one of the more popular treats sold at Kaffeine and at times hard to keep up with the demand. Personally I don't make them any more and have handed the responsibility over to my brother Sam who also works in the kitchen. Sam has perfected everything from the type of pastry to the amount of brulee-ing required for each tart. Quite funny considering he didn't have any baking experience till he started working in the kitchen.
So why not bake a batch for yourself this looooong Jubilee weekend and share with the neighbours. 

10 egg yolks

300g white sugar

150ml double cream
2 tablespoon cornflour
1 teaspoon vanilla
150ml water
320g Puff pastry sheet (preferably Jus Rol in a green box and not frozen)
Flour to roll pastry
Extra sugar for brûlée

Method:

Place sugar and water in a small pot and put over high heat and bring to simmer stirring a couple of times till sugar dissolves, once the water and sugar have turned into a syrup place aside to cool slightly.
In large mixing bowl place the yolks, cream and vanilla, then dissolve the cornflour in 3 tablespoons of water and add to yolks, beat with a whisk till evenly combined then while beating the yolks slowly pour the sugar syrup in a steady stream till combined.
Lightly roll out the puff pastry on a floured surface, the pastry should be around 3-4mm thick, then using a round cutter (3½ inches in diameter) cut out 12 rounds.
Lightly grease a 12 hold muffin pan with either butter or oil spray and line the molds with pastry, make sure you press down the sides of pastry so it sticks. Evenly pour the egg mixture into each pastry case and place in oven on top shelf at 180oC for 10 minutes, after ten minutes move to the bottom shelf and cook for a further 7minutes or till the egg mixture stops wobbling. Leave to cool completely before removing from pan.
Once the tarts have been taken out of pan sprinkle the tops with sugar and using a kitchen flame torch lightly melt and burn the sugar so it caramelizes, if you don’t have a blow torch you can place the tarts under the a light grill for a few minutes to caramelize the sugar.

Strawberry and Coconut Muffins

Air Hair Lair... say this aloud. Another pretty little sweet muffin variety and perfect warm up to the Jubilee and summer. Best served lightly toasted with a horrendous amount of butter and washed down with Bergamot tea (erect pinky optional). 

450g plain flour
200g sugar
100g butter
100ml buttermilk
2 eggs
300g frozen strawberries
250ml coconut milk
60g dessicated coconut
1 teaspoon vanilla
1/2 teaspoon cinnamon
1 1/2 teaspoon baking powder
1/4 teaspoon baking soda

METHOD:
Put butter in a small sauce pan and melt over medium heat then place to one side and cool slightly. In a large mixing bowl add flour, sugar, coconut, cinnamon, baking powder, soda and stir together. Using a sharp knife cut the strawberries in half then stir into dry ingredients. Beat eggs and butter together and pour on to the dry mixture along with buttermilk, coconut milk and vanilla. Using a butter knife cut the dry and wet together combining the 2 mixtures till just under mixed. Grease a 12 hold muffin pan with either butter or oil stray and evenly distribute mixture between the pan. Sprinkle tops of muffins with a little pinch of sugar and bake in pre-heated oven set at 180oC for 25 minutes. Once cooked leave to cool in muffin pan for at least 15 minutes before turning out.

Blueberry and Bran Muffins

I've said this before blueberry muffins are one of my favourtie things to eat. I wrote a similar version of this recipe a few months ago without the bran. If you fancy a bit of extra fiber in your diet why not try putting bran in your muffin. I also like to toast my muffin and smoother in butter to cancel any health benefits I might be getting from the blueberries or bran, I like to call it a contradiction.

450g plain flour
200g sugar
100g butter
100ml butter milk
125ml milk
2 eggs
50g bran
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon cinnamon
1 teaspoon vanilla extract
300g blueberries

METHOD:
Put butter in sauce pan and place over a medium heat to melt, once melted put aside to cool slightly.  In large mixing bowl add flour, sugar, bran, baking powder, soda, cinnamon, blueberries and stir together till combined. Once butter has cooled slightly beat in the eggs, vanilla and add to dry mixture with milk and buttermilk. Using a butter knife cut through the wet and dry combining together till just under mixed. Grease a 12 hold muffin pan with oil spray or butter and evenly distribute the batter into pan. Sprinkle tops of muffins with a little extra sugar and place in pre-heated oven set at 180oC for 25 minutes. Once cooked leave to cool in pan for 10 minutes before turning out.

Strawberry Lamingtons

So I've written this recipe several times but I'm constantly finding little ways to improve on the method. Lately I've seen lamingtons making a popular appearance around London cafes however they are pretty poor in comparison to my version. Don't worry I still maintain a healthy ego and its very rare that I brag. What I don't like is the stale dry foam mattress shops are selling for £2.50 and with out the best part, whipped cream! Traditional recipes use Victoria or Genoise sponge, I prefer cornflour sponge as it dissolves perfectly with cream and the most amazing thing to hit my palette since chocolate.
Strawberry flavour is a New Zealand influence and with out a doubt better than a Aussie chocolate lamington. I've converted many Australians in the last 3 years with this version and recommend you make these on a day you have a bit of time to spear.

SPONGE:
1/2 cup corn flour
1/2 cup caster sugar
2 un-leveled tablespoons plain flour
1 teaspoon baking powder
3 large organic free range eggs
300g dessicated coconut

ICING:
135g strawberry jelly crystals
225ml water
30g butter
325g icing sugar

CREAM:
300g dessicated coconut
250ml double cream
1 tablespoon caster sugar
1 teaspoon vanilla extract

METHOD:
Fill a baking tray with hot water and place on bottom shelf of oven set at 190oC. Separate the eggs, put egg whites in large bowl and using a electric beater beat egg whites till stiff peaks form then gradually beat in sugar. Once you have a glossy consistency add yolks and beat till just combined, in a separate bowl mix cornflour, flour and baking powder together then sieve 3 times to add air and volume. Using a large metal spoon fold (more of a gentle cutting action) through the dry into wet a third at a time till just under mixed. Line a 30x20cm (3cm deep) baking tray with parchment paper and gently fold in sponge mixture, bake on middle shelf of oven for 15 minutes. Once cooked carefully remove sponge from oven and leave to cool completely.
To make icing place water in sauce pan with jelly crystals and place over medium heat, once liquid is gently simmering and crystals have dissolved remove from heat and stir in butter. Using a whisk beat icing sugar into jelly till evenly combined and pour in container, stand and leave to cool for 15 minutes.
Once the sponge has cooled completely remove from baking tray and peel off baking paper, using a serrated knife cut sponge into 16 even squares (4 down and 4 along). Line your work surface with parchment paper, next to parchment paper arrange the sponge, icing and bowl of coconut. Using one hand gently dip a sponge square into icing then place in coconut, using your other hand gently coat in coconut and place on parchment paper to set and repeat with rest of the sponge. After you've cleaned up whip the cream with sugar and vanilla, do not over beat cream what you're looking for is more of a floppy smooth consistency. Place a large spoonful of cream on half of the lamingtons and gently sandwich with rest of lamingtons. The sooner you consume the better!

Raspberry and White Wine Muffins

Almost muffin'ed out with all the varieties I've posted in the last couple of weeks, having a mini 90's flash back! Not to worry the main reason I wanted to post this recipe is because of Etienne's awesome photo! p.s. Very yummy flavour combination.

450g plain flour
200g sugar
100g butter
2 eggs
100ml buttermilk
100ml milk
1 1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon vanilla extract
300ml white cooking wine
150g frozen raspberries

METHOD:
Place butter in sauce pan and melt over a medium heat once melted remove from heat and place to one side to cool slightly. In a large mixing bowl add the flour, sugar, baking powder, soda, cinnamon, raspberries and roughly mix together. Beat eggs into the butter and pour onto the dry mixture along with buttermilk, milk, vanilla and 200ml of wine. Using a butter knife cut through the wet and dry combining together till just under mixed. Grease a 12 hold muffin pan with spray oil or butter and evenly distribute the batter between the molds and sprinkle each muffin top with a little extra sugar. Bake muffin's in pre-heated oven set at 180oC for 25 minutes.
In the mean time place remaining wine in sauce pan with 3 tablespoons of sugar and put over a high heat and bring to a rapid boil for 2 minutes then remove from heat.
Once muffins are cooked brush the tops with  reduced wine syrup and leave muffin's to cool in pan for 10 minutes before turning out.

Blueberry Friands

Another friand variety and probably my favourite because they are blueberry flavoured. I'm going to repeat myself and recommend you buy flaked almonds and ground them in a food processor this will give the friands a better crumb and infinitely lighter. You can use pre-ground almonds but I find the final product too dry, dense and smacky on the pallet. Also this mixture will sit happily in your fridge for up to a week and yields around 48 friands.

600g flaked almonds
300g caster sugar
250g good quality salted butter
100ml buttermilk
10 egg whites
1 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon vanilla
1/2 teaspoon cinnamon
150g blueberries

ICING:
200g blueberries
400g cream cheese
100g caster sugar
1 teaspoon lemon juice

METHOD:
Place butter in a small sauce pan and melt over medium heat till it becomes foamy then remove from heat and leave to stand. Ground almonds in food processor till fine like bread crumbs might take several minutes to get the right consistency. Then place almonds in a large mixing bowl with sugar, baking powder, soda, cinnamon and mix together till combined. Add the buttermilk, egg whites, vanilla, butter to the dry mixture and beat together for 2 minutes.
To bake friands grease friand pan with either oil spray or butter and 3/4 fill each mold then dot 3 blueberries down each friand like buttons. Bake in a pre-heated oven set at 180oC for 25 minutes.
To make the icing place blueberries, sugar and lemon juice in sauce pan and place over a medium heat, cook for about 5 minutes till a syrup forms then remove from heat and leave to cool till luke warm. Put cream cheese in mixing bowl and using a beater whip air into cream cheese. Pour half the blueberry syrup into cream cheese and beat till well combined. Using a tablespoon place a large dot of icing on top of each friand followed by 1 teaspoon of blueberry syrup, the cakes will keep in the fridge for a day.

Plum and Cherry Brandy Muffin

The picture sums it up! I could quite happily pick this muffin out of the screen and eat every last pixel.
Plums and stone fruit in general are very very gradually coming into season, most varieties are still rock hard. However you might find the odd squishy plum sent up from South Africa or South America at your local supermarche which are idea for cooking with. I've married the plum with cherry brandy which gives a lovely stumped, rustic look and taste hic...great.

450g plain flour
200g sugar
100g butter
100ml buttermilk
200ml milk
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda 200g plums
100ml cherry brandy plus extra for brushing
1 teaspoon vanilla extract
1/2 teaspoon cinnamon

METHOD:
Put butter in sauce pan and place over a medium heat to melt, once melted put aside to cool slightly.  In large mixing bowl add flour, sugar, baking powder, soda, cinnamon and stir together till combined. Slice plums in half and removed the stone's and cut plums into 1cm cubes, add to the dry mixture. Once butter has cooled slightly beat in the eggs, vanilla and add to dry mixture with milk, buttermilk and cherry brandy. Using a butter knife cut through the wet and dry combining together till just under mixed. Grease a 12 hold muffin pan with oil spray or butter and evenly distribute the batter into pan. Sprinkle tops of muffins with a little extra sugar and place in pre-heated oven set at 180oC for 25 minutes. Once cooked brush the tops with a little extra cherry brandy, leave to cool in pan for 10 minutes before turning out.

Lime Friands

A french almond based cake, usually quite dense however my technique is slightly different and I use flaked almonds and ground them in a food processor just before making the batter. This makes for a moist and lighter end result. I find the pre-ground almonds at supermarkets are too finely ground and dries out.
Also this mixture will make around 24 friands and the batter will keep in the fridge for up to 5 days.

600g flaked almonds
300g caster sugar
250g good quality salted butter
10 egg whites
100ml buttermilk
2 limes
1 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon vanilla
1/2 teaspoon cinnamon

ICING:
300g cream cheese
2 limes
150g sugar

METHOD:
First melt butter then leave to cool at room temperature. Place flaked almonds in a food processor and blend for around 2 minutes till finely ground, put almonds in a large mixing bowl. Add to the bowl sugar, baking powder, soda and cinnamon and stir together till evenly combined.
Zest limes and add zest to the dry, in a separate bowl juice limes and add buttermilk, egg whites and vanilla and beat together. Pour wet mixture into the dry and add melted butter and stir together till evenly incorporated.
Grease your friand pan with butter or oil spray and spoon in friand mixture till 3/4 full and place in pre-heated oven set at 180oC cook for 25minutes.
To make icing zest limes using a zester and keep skin peeling to one side for later. Juice limes into a small sauce pan and add sugar then place over a high heat and boil for about 5 minutes till you have a syrup and remove from heat. Put the cream cheese in a mixing bowl and  beat till fluffy then slowly pour in 3/4 of the lime syrup while still stirring cream cheese, mix together till evenly combined.
Once friands have cooked and cooled for around 20 minutes turn out from the pan and leave to cool for another 10 minutes. Using 2 tablespoons quenelle cream cheese icing and place on top of each of the friands. Using a teaspoon place a small amount of reserve lime syrup on top of the friands and finally garnish with a few strips of the lime zest.

Blue Berry and Almond Muffins

I'm not sure what the science is but for some reason blue berries make the best muffin and apricot come's a close second.
As a child I was a Nana's boy (still am) and when ever I would stay with her and Grandad we would go down the road to this little farm house cafe called The Pumpkin Cafe. Not sure why it was called that as they only grew avocado's. Anyway we would order their blues berry muffins which were baked fresh every morning and then lightly toasted to order and spread with butter.
When I hit my awkward teen years the cafe changed hands and started making muffins from a just add water powder and we never went back. But ever since I get real nostalgic and a touch emotional just thinking about those muffins. I've literally made 1000's of muffins and have perfected the best blue berry muffin you'll ever make! Also a big thank you once again for Etienne's photo skills, bloody marvelous.


450g Plain Flour
200g sugar
100g butter melted
2 eggs
1 tablespoon baking powder
1/2 teaspoon cinnamon
150ml buttermilk
150ml milk
1 teaspoon vanilla
220g blue berries
100g blanched almonds

METHOD:
Roughly chop all but 12 of the almonds and place in a mixing bowl along with the flour, sugar, baking powder and cinnamon, stir together till evenly incorporated then gently mix through the blue berries.
Once the butter has melted leave to stand and cool for 5 minutes then beat in the eggs and add to the dry mixture along with the buttermilk, milk and vanilla, mix together using a butter knife till just under mixed.
Grease a 12 hold muffin pan with either butter or oil spray and evenly distribute the muffin mixture into the pan. Garnish each muffin's with a almond placed on top and sprinkle each muffin with a little extra sugar and bake in oven at 180oC on middle shelf for 25minutes. Once cooked leave to cool for at least 10 minutes before removing from pan. Best served warm with some naughty butter.

Bramley and Calvados Muffins

Bramley apples are excellent for cooking with and retains most of its nutrition even after cooking. However nutritional value is canceled out in these muffins because they are cooked in a swanky french apple based brandy. Best eaten hot with butter and a cardiac arrest.

450g plain flour
200g golden caster sugar
100g unsalted butter
2 eggs
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon vanilla extract
50ml butter milk
100ml milk
50ml calvados plus extra for brushing
2 bramley apples
1 cinnamon stick

METHOD:
Cut the apples into quarters and remove the core then cut the apples into 1cm cubes and place in a small sauce pan with cinnamon stick and calvados, place over a low heat and cook till the apple is just tender, remove from heat and cool. Melt the butter and stand to cool for a few minutes, in a large mixing bowl add the flour, sugar, baking powder, soda then roughly blend together. Add the buttermilk, vanilla, apples (discard the cinnamon stick) with liquid. Beat the eggs into the butter and add to the mixing bowl along with milk and using a butter knife cut through the wet and dry combining together till just under combined. Grease a 12 hold muffin pan and evenly divide the mixture between the pan and sprinkle the tops of the muffins with a little extra sugar and bake in preheated oven set at 180oC for 25 minutes. Once cooked brush the tops of the muffins with calvados and leave to cool for 10 minutes before removing from pan.