Sunday, October 1, 2017

Almond Cranberry Muffins

Almond Cranberry Muffins 
(recipe adapted & modify slightly from here) 

115g Cowhead salted butter
80g fine sugar
3 egg yolks
110g Blue Jacket Plain Flour
1 tsp baking powder
50g ground almond power

3 egg whites
30g fine sugar

lemon zest from 2 lemons 
100g cranberry soaked in 50g rum overnight 

1. Cream butter & sugar in a mixing bowl till light & pale in colour. 
2. Add in the egg yolks gradually & mix till combined.
3.In a clean mixing bowl, whisk egg whites till frothy. Gradually add sugar & whisk till soft peaks. Take 1/3 of the whites & mix with the batter in (2). Then, add the remaining whites to batter till combined. 
4. Add in sifted flour, baking powder, ground almonds, lemon zest & cranberry into the batter till combined.  
5. Divide batter into cupcake liners. Bake in a preheated oven @ 160C for 28mins. 

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