Raspberry and Vanilla Muffins
Wexford Home Preserves
“Wexford Home Preserves is an artisan maker of multiple award winning jams, marmalades, savoury preserves and speciality preserves.
Based in the historic town of New Ross, every product is handmade in small batches using the traditional open pot boiling method. The best quality ingredients are sourced as locally as possible and all preserves are 100% natural. This small, family business started life in 1988 when Tom Sinnott’s Aunt Ellen O’Leary started making jams at home in Our Lady’s Island, Co. Wexford to use up surpluses of fruit. She built up a great reputation locally for the quality of her jams, marmalades and other preserves”.
Recipe
Muffins
140 Plain Flour
20g Corn Flour
1 & 1/4 Tsp Baking Powder
1/2 Tsp Bicarbonate of Soda
100g Caster Sugar
80g Unsalted Room Temp Butter….. see below for how we make “Room Temp Butter
1 large Egg & 1 Yolk
1 & 1/2 Tsp Vanilla Extract
1/16 Tsp Salt
160g/ml Full Fat Milk (I am so sorry it must be full fat!!)
Any Flavour Jam, I used Raspberry, but any will be yummy.
Method
Pre Heat the oven to 220C/200Cfan/Gas 7/425F (I recommend NOT using the fan setting, give it a try!!
Line your Muffin Tins (Buy Here) with Tulip Cases (Buy Here) and set to one side ready. It is important to have everything ready as the batter should be put into the liners and then the oven immediately. This as well as the temperature change and not over mixing….a 15 time maximum, will give you that superb dome.
Into your mixer add the flours, raising agents,salt and Room Temp cubed butter. Begin by mixing on a low setting so the flour doesn’t shoot everywhere!!! as it begins to stick to the butter you can gradually turn up the speed to a maximum of medium. It will be ready once the mixture looks like breadcrumbs. I show you this in the video below.
Now add in the sugars and mix again to incorporate.
In a separate bowl whisk together all the wet ingredients as this make it easier to incorporate reducing the final mixing time.
Now add this mixture and on the lowest setting begin mixing…. I count the turns and stop at 15.
Remove from the mixer and check it is all combined, give it a gentle fold if needed. Now add into the tulip cases immediately, filling to just barely under the level of the top of the tin. The sides of the cases will support the growth.
Place into the oven and bake for 10 mins. When the timer goes off, without opening the oven door reduce the temperature to..
190C/170Cfan/Gas 5/375F for a further 9 mins…. don’t forget the timer.
Once the 9 mins are up using a skewer or similar poke through the top of the muffin and see if it comes out clean ( crumbs are fine)
Leave these to rest on a baking tray, you can lift them out of the tin as the cases are high and give the support.
Once cool using a Puff Nozzle or what I call a long one!!! (Buy Here) in a piping bag, fill the bag with as much jam as you think you need and be ready to poke!!
You want to poke the nozzle in 3 times, in different areas through each muffin. Try not to add too much jam or you are going to just get a mouthful of jam and no muffin. This is why we poke 3 times to distribute it in different areas.
Once finished to make the drizzle glaze I used a tablespoon of icing sugar and added enough jam to it, until the consistency was good enough to go through a small hole in the piping bag and not too loose to swamp the muffin top.
Now Enjoy xxxx
