Cake and Bread

These are so tasty! Rasberry is one of my favorite things in the whole world and I love the flavor they lend these muffins. I don’t see why you couldn’t use some other berry in it’s place.

SERVES 12 , 12 muffins (change servings and units)

Ingredient:

Muffins
* 1 1/2 cups flour
* 1/2 cup sugar
* 2 teaspoons baking powder
* 1/2 cup milk
* 1/2 cup butter, melted and cooled
* 1 egg, beaten
* 1 cup raspberries, fresh (or frozen unsugared)

Topping
* 1/4 cup chopped pecans
* 1/4 cup brown sugar
* 1/4 cup flour
* 2 tablespoons butter, melted

Directions

1. Preheat oven to 375 degrees. Grease or paper line 12 muffin cups.
2. Prepare pecan streusel. Mix all dry ingredients and then add melted butter. Mix until mixture resembles moist crumbs. Set aside.
3. Combine flour, sugar and baking powder in a large bowl.
4. Combine milk, butter and egg in small bowl until blended.
5. Stir in flour mixture just until moistened.
6. Spoon half of batter into muffin cups.
7. DIvide raspberries among cups, then top with remaining batter.
8. Sprinkle with Pecan Streusel Topping over the tops.
9. Bake 25-30 minutes or until golden and wooden pick inserted in the center comes out clean.
10. Remove from pan.

Source: http://www.recipezaar.com/326199

Makes 12

The muffins can be frozen for up to one month, tightly wrapped in foil. They are best served warm and can be reheated in the microwave. Try them with both of this week’s soup recipes or simply with slices of cheese.

200g butter, melted, plus extra for greasing
400g fine semolina or polenta
200g self-raising flour
2 tsp bicarbonate of soda
1 tsp fine sea salt
2 large eggs
200ml milk
100ml buttermilk
2 large red chillies, seeded and finely chopped

1 Preheat the oven to 190C/Gas 5. Grease the holes of a 12-hole muffin tray with the extra butter. Put the semolina or polenta, flour, bicarbonate of soda and salt in a large mixing bowl and stir together.

2 Combine the melted butter, eggs, milk, buttermilk and chillies in a jug. Make a well in the middle of the dry ingredients, then pour the liquid into the middle. With a large metal spoon, stir lightly to combine, using as few strokes as possible. Don’t overwork the mixture as this will result in the cornbread being tough and chewy.

3 Spoon the cornbread batter directly into the holes of the muffin tray, creating a slight dome shape in the middle. Bake in the oven for 20 minutes until risen, firm and golden. Remove the muffin tray from the oven and leave the cornbread muffins to cool for 5 minutes in the tray before turning them out on to a wire rack to cool.

Source: http://www.timesonline.co.uk/tol/life_and_style/food_and_drink/gordon_ramsay/article4757523.ece

Welcome to the site. Enjoy the stuff!