For National Muffin Day, February 20th, how cute is this muffin-in-a-jar? Even more, it’s tempting and with the first spoonful, you’ll be happy to have discovered this recipe.
In addition to dessert, we love these for a tea party.
After you try the recipe, you can subsequently vary the flavors of the muffins, jam, and whipped cream for future versions.
This recipe, developed in the U.K., refers to the recipe as “tea cakes” instead of muffins. Nevertheless, they are muffin, made in a muffin/cupcake pan.
Thanks to Hero for the recipe.
Prep time is 20 minutes, and cook time is 20 minutes.
For The Black Tea Syrup
1. MAKE the black tea syrup: In a saucepan combine the sugar and water and bring to a boil. Remove from the heat, add the tea, cover with a lid, and infuse for 5 minutes. Strain and refrigerate.
2. MAKE the muffins: Preheat the oven to 350°F.180°C. Sift the flour and baking powder together.
3. COMBINE the egg yolks and 5 ounces/140g sugar in a mixing bowl and whisk until creamy and fluffy. Add the butter, orange juice, orange zest, flour mixture, and poppy seeds. Mix well.
4. BEAT the egg whites over high speed in another mixing bowl. Gradually sprinkle in the sugar (30g) . Beat to the hard peak stage.
5. ADD half the egg white mixture to the yolk mixture and mix until well combined. Fold in the remaining half with a spatula.
6. ADD to a piping bag for easier handling. Fill the cupcake/muffin molds 3 inches high. Bake for 20 to 25 minutes.
7. MAKE the raspberry cream: In an electric mixing bowl, combine the cream and raspberry jam. Mix with the whisk attachment on high speed to the hard peak stage. Transfer to a piping bag.
8. ASSEMBLE. Cut each muffin into 3 equal parts and trim them to fit into the jar. With a brush, moisten the top of each muffin slice with black tea syrup.
9. PLACE the first muffin slice into the jars. Pipe in a layer of raspberry cream, and top with a layer of jam. Repeat the layering until the jar is full.
10. COVER and keep refrigerated until ready to serve.
†It was invented by Samuel Bath Thomas, a Brit who had emigrated to New York City. The history of the English muffin.
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