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| CAPE HERB RECIPE |
| HOT CROSS MUFFINS |
INGREDIENTS:
125G MARZIPAN
75G BUTTER
150ML MILK
50G CASTOR SUGAR
2XL FREE RANGE EGGS
175G CAKE FLOUR
PINCH OF SALT
5ML BAKING POWDER
2ML CINNAMON POWDER
1ML CLOVE POWDER
1ML NUTMEG
1ML GINGER
100G DRIED MIXED FRUIT (YOU CAN BUY THE PREMIX OR MAKE AN EXCITING BLEND OF YOUR OWN)
ELEMENTS GLUTTONY GRINDER
MAKES: 6
OVEN TEMPERATURE: 180C
1. PREHEAT OVEN
2. CHOP 75G OF MARZIPAN INTO LITTLE CHUNKS AND WITH THE BALANCE, ROLL INTO 7CM LONG STRIPS.
3. MELT THE BUTTER. WHISK TOGETHER THE MILK, SUGAR, EGGS AND BUTTER UNTIL WELL BLENDED.
4. SIEVE DRY INGREDIENTS OVER THE WET MIX AND GENTLY FOLD IN WITH A METAL SPOON OR PLASTIC SPATULA. BE CAREFUL NOT TO MIX TOO VIGOROUSLY OR FOR TOO LONGER PERIOD AS THIS WILL CAUSE YOUR MUFFINS TO BE DENSE AND NOT RISE AS WELL AS THEY COULD.
5. GREASE AND LINE (WITH MUFFIN PAPER) A MUFFIN TRAY, AND THEN SPOON THE MIXTURE INTO 6 LARGE MUFFINS.
6. TOP EACH MUFFIN WITH THE STRIPS OF MARZIPAN TO FORM AN ‘X’ .
7. GRIND A GENEROUS AMOUNT OF GLUTTONY FLAVOURED SUGAR OVER THE MUFFINS AND PLACE IN THE OVEN.
8. BAKE FOR APPROXIMATELY 20 MINUTES – THEY ARE DONE WHEN ONE CAN PUSH THE TOP OF THE MUFFIN AND IT BOUNCES BACK TO SHAPE.
9. SERVE WARM WITH VANILLA ICE-CREAM, OR SLICE IN HALF AND TOP WITH BUTTER, JAM AND CREAM. LEAVE THEM TO BECOME SLIGHTLY STALE AND TOAST THEM GENTLY WITH BUTTER – MMMMM WHO NEEDS EASTER EGGS?
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| | PRODUCTS USED IN THIS RECIPE: | | GLUTTONY |
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