Tuesday, August 25, 2015

Raspberry Muffins

A delicious Muffin
 perfect any time of day
 for breakfast or snack.
I took this recipe from
an old Five Roses Cookbook.

Mix together:
2 cups Flour
3 tsp. baking powder
pinch of salt.
1/2 cup Sugar
Zest of one lemon.

In another bowl mix together:
2 eggs beaten
1 cup Milk
1/4 cup melted butter 



Pour the egg mixture into the flour mixture and stir quickly until ingredients are just mixed and batter is lumpy in appearance.
Fold in  1 cup lightly floured Raspberries. 
(Blueberries or Cranberries may be used also.)


Fill muffin tins 2/3 fill.
An ice cream scoop works well for filling

 Bake in 400 deg. ~ 15-20 mins.

Makes 1 doz. muffins.


tip:
The secret of good muffins is to stir the batter until the flour is just dampened.
The batter should be lumpy. Over mixing causes tunnels and a tough texture.
Perfect muffins are light and tender with rough shiny golden crusts.


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thanks for your visit

all pics are my sole original property.

Sunday, August 23, 2015

Maple Syrup ~ Currant Tarts

Savour the flavour 
of Quebec Maple Syrup
in these sweet butter tarts.


Ingredients:

2 Eggs
1 cup Maple Syrup
2/3 cup Brown Sugar
1/3 cup Butter, melted
1 pinch Salt
1 cup Currants
(Currants may be substitued for walnuts, raisins etc.)


 Sprinkle bottom of unbaked tart shells with some of the currants. 


Whisk eggs in a large bowl, add Maple Syrup, Brown Sugar, Melted Butter and Salt.

In a saucepan cook this mixture on medium heat for 3-4 minutes, stirring constantly to thicken. (Do not overcook).   Add remaining currants.

Spoon filling into tart shells.

I divide equally into 20 store bought shells.

At my local store in the pastry division, they sell the unbaked shells, frozen,  (20 in a pack). (IGA Store) 

Bake 350 for 20-30 mins.


Sorry...2 eggs not 3




Enjoy!!



Thanks for your visit xo
all pics are my sole original property.