Bakewell Muffins Recipes

BAKEWELL SLICE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a 8x12-inch rimmed baking pan with parchment paper.
• Roll out pastry dough thinly to fit the baking pan and press over the bottom. Cover with parchment paper and fill with dried beans for blind baking.
• Bake in the preheated oven for 15 minutes. Remove the parchment and beans from the baked pastry and bake until pastry has a golden color, about 5 minutes more. Set aside to cool, about 15 minutes.
• Spread raspberry jam evenly over the cooled pastry.
• Combine butter and 3/4 cup plus 2 tablespoons sugar in a large bowl; beat with an electric mixer until pale and fluffy. Add eggs one at a time, beating well after each addition. Add lemon juice, almond extract, and lemon zest and beat until well combined. Fold in ground almonds. Spoon almond filling over the raspberry base and smooth out top with the back of a spoon. Sprinkle sliced almonds over the top.
• Bake in the preheated oven until filling is golden on top and feels firm in the middle, 30 to 35 minutes. Cover pastry loosely with aluminum foil if it gets too brown. Remove from oven and allow to cool, about 30 minutes. Dust with confectioners' sugar before cutting into slices.

"BAKEWELL" MUFFINS

Steps:

• Pre-heat the oven to 200 degrees C (gas 6)
• Grease a 6 hole large (or 12 hole small) muffin tin
• Place the flour, sugar & ground almonds in a large mixing bowl & rub in the chopped butter with your fingertips until it looks like breadcrumbs. If you are in a hurry, you can melt the butter and just stir it in, but the muffin texture is better if the butter is rubbed in.
• Whisk the egg & almond extract in a large jug, then mix in 310 ml of creme fraiche, before adding this mixture to the bowl with the flour, sugar, butter & ground almonds. Fold the mixture together with a large metal spoon until it looks slightly lumpy & just blended. Do not over-mix or whisk.
• Half fill each muffin cup with the mixture and make a small well in the middle. Place a rounded teaspoon of jam in each well (or a level teaspoon if using a 12 hole small muffin tin). Then fill each cup with the remaining muffin mixture making sure the jam is well covered. Next, top each muffin with a few flaked almonds to decorate.
• Bake on the middle shelf of the oven for 20 -25 minutes (test by inserting a thin skewer. If no muffin mixture has stuck to it when pulled out - they are cooked). Cool for 10 minutes in the tin before turning the muffins onto a cooling rack. Don't be tempted to eat them without cooling as the jam inside will be very hot.
• Serve warm with custard or enjoy them cold on their own.

BLUEBERRY BAKEWELL MUFFINS

Steps:

• Heat oven to 200C/180C fan/gas 6 and line a 12-hole muffin tin with paper cases. Put all the topping ingredients, apart from the jam, in a bowl and rub together.
• Beat the butter and caster sugar together until pale and fluffy. Add the eggs and beat in for 1 min, then mix in the yogurt, extracts and milk. Combine the flour, baking powder and bicarb in a bowl with ¼ tsp fine salt, then tip this into the wet ingredients and stir in. Finally, fold in the blueberries and divide the mixture between the muffin cases. Top each muffin with 1 tsp blueberry jam, then scatter over the crumble mixture.
• Bake for 5 mins, then reduce oven to 180C/160C fan/gas 4 and bake for 15-18 mins more until risen and golden, and a cocktail stick inserted in comes out with just jam on it - no wet cake mixture.
• Cool in the tin for 10 mins, then carefully lift out onto a wire rack to finish cooling. Will keep for up to four days in an airtight container - after a day or two, pop them in the microwave for 10-15 secs on High to freshen up.