Fruity Muffins & Breakfast Tart
30th Oct 06
Fruity Muffins
(makes around 12 muffins)
STUFF:
Pre-heat oven to 175 degrees (350F)
1/2 cup almond meal
3/4 cup raw sugar
140g butter (5 oz) cut into pieces (makes it easier to
process)
the zest of one orange
1 tablespoon baking powder
3/4 teaspoon bicarbonate of soda
small pinch salt
3 large eggs
1 1/2 cups buttermilk
3 cups plain flour
1 cup raspberries
2 nectarines chopped into smallish pieces (or 1 to 1 1/2 cups of
chopped strawberries, peaches, pears or blueberries)
*these muffins are not very sweet so you can add a little extra
sugar if you like)
For topping-
1 egg white
1 tablespoon raw sugar
pinch of cinnamon
small pinch of nutmeg
3/4 cup sliced almonds
(In a small bowl whisk egg white, add the sugar, cinnamon, nutmeg
and almonds)
ACTION:
In an electric mixer or food processor cream the butter, organge
zest, baking powder, baking soda and salt on low until
softened.
Add the sugar and almond meal.
Mix till light and fluffy, around 3 minutes. Scrape down side of
bowl as needed.
Add the eggs one at a time, mixing between each addition. Then
slowly add the buttermilk, mix till just combined.
Add the flour a cup and a time mixing between each
addition.
Remove from mixer and fold in fruit.
Spoon into a greased or lined muffin pan filling to the
rim.
Spoon about a dessert spoon of topping over each muffin.
Bake for about 20 to 25 minutes or until the topping is brown and
firm to the touch.
-----------------------------------
Breakfast Tart -
(Bacon and Leek Tart)
STUFF for pastry: (you can buy pre-made shortcrust if you can't
be bothered)
1/4 cup old-fashioned oats
1/2 cup wholemeal flour
1/2 cup plain flour
1 tsp salt
65g cold butter, cut into small pieces
3/4 cup swiss cheese, grated
3 tbl cold water
Pre-heat oven to 175 degrees celcius (moderate oven).
Line bottom of 9 or 10 in quiche dish or pan with baking
paper.
ACTION for pastry crust:
In a food processor or mixer combine oatmeal, flours, salt,
butter and swiss cheese. Pulse or mix til the mixture resembles
breadcrumbs.
Add water and mix to form a firm dough.
Shape into a flatish ball, cover in plastic wrap and refrigerate
for 30 minutes.
Roll or pat dough on a floured surface to form a 30cm (12 in)
circle and transfer to a quiche pan. This is a dry pastry so it
will crack a little when you transfer it so use the extra pastry
from the top to fill the cracks. Pierce crust with fork (and if
you have time chill for 30 minutes) then bake in oven for about
10 minutes.
STUFF for filling:
8 slices of rindless bacon roughly chopped
2 leeks (white part only) roughly chopped
Small amount of oil and butter to fry the bacon and leek
4 eggs
1 3/4 cups buttermilk
1 cup tasty cheese
1 dessert spoon whole grain mustard
dash cayenne pepper
Pinch of salt and pepper
ACTION:
Fry bacon and leek till soft and bacon just starting to
brown.
Place in pastry shell.
In large bowl, combine eggs, buttermilk, cheese, mustard, cayenne
pepper, salt and pepper.
Pour over the bacon and leek mixture.
Bake for around 20-30 minutes or until the filling is set and
edges starting to brown.
This pie is tasty cold or hot and cuts well.