Variation #2: Bakewell Muffins
Freedom! Well, freedom-ish. I just had my midsemester exam yesterday… but that’s all I’m going to say about that. However, since my Easter break saw me working harder than I do in term time, I decided to take today off and play a round of golf. It was a blustery day, but the sun was out and I was happy to be doing anything other than revision. And my best score yet!
This is the second variation on the original Pear & White Chocolate Muffins. The first variation was the Jaffa Muffins, in which I substituted the pear and white chocolate chips for orange zest and chocolate chips. In this variation, I experimented a bit more and replaced 1/2 cup of flour with a 1/2 cup of ground almonds. I also added a dollop of jam in the centre. I’m sure you’ve guessed what the varation is (if the title of the post didn’t give it away anyway) — they’re Bakewell muffins!
See that container in the background? Yah, those are flashcards. ;_;
I was inspired to make these by the Bakewell Tart I made a wee while back for a friend’s birthday. These muffins were moist and tender, tasting even better the next day. They didn’t need to bake as long as the other variations did, so make sure you check on them before the 20 minutes are up. They had a nice soft almond flavour and I think they might be even better with some lemon zest. But overall, definitely a winner. In fact, I love this basic recipe as I don’t think I’ve made a variation yet that hasn’t been a winner!
Gooey jammy centres.
So without further ado, Bakewell Muffins!
Bakewell Muffins
makes 12 muffins
Ingredients:
- 2 cups plain (all purpose)Â flour
- 1/2 cup ground almonds
- 3/4 cup (150g) granulated sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1 large egg, lightly beaten
- 3/4 cup butter milk (180ml) –> (3/4 cup milk + 2 tsp lemon juice, let stand for a few minutes before using)
- 2/3 cup (160mL) vegetable oil
- 1 tsp vanilla
- 2 tsp almond extract
- 1/4 cup (12 tsp) strawberry jam
- 1/4 cup slivered almonds
Directions:
- Preheat oven to 375F/190C. Position rack in centre of the oven. Place 12 muffins cups in the tin and set aside.
- In a medium bowl whisk together the egg, buttermilk, oil, almond extract and vanilla extract.
- In a separate large bowl, sift together the flour, ground almonds, sugar, baking powder, baking soda and salt.
- Make a well in the centre of the dry ingredients and pour the wet ingredients inside. With a rubber spatula, gently fold the wet ingredients into the dry ingredients and stir only until the ingredients are just combined. 15-20 turns of the spatula should be enough and stop after that! Otherwise you will have tough dry nasty muffins instead of moist delicious ones.
- Place 1 tbsp of batter in each of the muffin cups. Make a small well in each muffin and add 1 tsp of strawberry jam. Be careful that the strawberry jam stays in the centre and doesn’t touch the sides of the muffin cup. Top with another tablespoon of batter. Sprinkle a few slivered almonds on top of each muffin.
- Place on middle rack in the oven and bake for 20 minutes or until a tooth pick comes out clean. Transfer to a wire rack and let cool about 5 minutes before removing from pan to cool completely.
They didn't last long!