MINI SPATULA SET RECIPES

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FRESH RASPBERRY MINI CORN MUFFINS RECIPE | INA GARTEN | FO…



Fresh Raspberry Mini Corn Muffins Recipe | Ina Garten | Fo… image

I can’t write a cookbook about comfort food without including corn muffins; they’re my guilty pleasure. Corn muffins can be dry and tasteless but allowing the batter to sit for 15 minutes gives the dry ingredients time to absorb the wet ones and results in moister muffins. This is a variation on my favorite Raspberry Corn Muffins from The Barefoot Contessa Cookbook made with fresh raspberries instead of raspberry jam.

Provided by Ina Garten

Total Time 50 minutes

Cook Time 15 minutes

Yield 48 muffins

Number Of Ingredients 11

Baking spray with flour, such as Pam
3 cups all-purpose flour 
1 cup granulated sugar 
1 cup fine cornmeal, such as Indian Head 
2 tablespoons baking powder 
1 tablespoon kosher salt 
2 cups whole milk 
2 extra-large eggs 
1/2 pound (2 sticks) unsalted butter, melted 
12 ounces firm fresh raspberries 
2 tablespoons turbinado sugar, such as Sugar in the Raw 

Steps:

  • Preheat the oven to 375 degrees F. Arrange two racks evenly spaced in the oven. Generously spray two mini muffin pans (24 mini muffins each) with the baking spray, including the tops of the pans.
  • In a large bowl, whisk together the flour, granulated sugar, cornmeal, baking powder, and salt. In a separate bowl whisk together the milk, eggs, and butter. Make a well in the middle of the dry ingredients, pour the wet ingredients into the well, and stir with a rubber spatula, just until combined. (Don’t worry if it’s a little lumpy.) Set the batter aside for 15 minutes.
  • When the batter has rested, fold the raspberries into the batter with the spatula. With a small (1 3/4-inch) ice cream scoop (you can also use a spoon), fill each muffin cup with a rounded scoop of batter, making sure each one contains some raspberries. Sprinkle the full 2 tablespoons of turbinado sugar on the muffins.
  • Bake for 20 minutes, until the muffins spring back when gently touched and a cake tester comes out clean. Serve warm or at room temperature.
  • Make ahead: Prepare the batter completely, cover, and refrigerate. Scoop and bake the next day.

EASTER EGG BROWNIES RECIPE | BBC GOOD FOOD



Easter egg brownies recipe | BBC Good Food image

Loaded with chocolate eggs and chicks, this is the ultimate Easter centrepiece - an 'eggstra' special treat for afternoon tea or dessert

Provided by Good Food team

Categories     Dessert, Treat

Total Time 1 hours

Prep Time 30 minutes

Cook Time 30 minutes

Yield 10

Number Of Ingredients 9

185g unsalted butter , cut into small chunks, plus extra for greasing
185g best dark chocolate , broken into pieces
3 large eggs
275g golden caster sugar
85g plain flour
40g cocoa powder
5 fondant filled eggs
150g mini chocolate eggs
You will also need a few fluffy chenille Easter chick to decorate (optional)

Steps:

  • Put the butter and the chocolate in a medium-sized heatproof bowl and set over a pan of simmering water, stirring occasionally until melted. Alternatively, cover the bowl loosely with cling film and microwave at 30 sec intervals until melted. Leave the melted chocolate mixture to cool to room temperature.
  • Heat oven to 180C/160C fan/gas 4. Grease a 20cm square tin with butter and line with 2 long strips of folded baking paper or foil – one running top to bottom, the other left to right then line the base with a piece of baking paper. The strips will help you lift it out later.
  • Break the eggs into a large bowl and tip in the caster sugar. With an electric mixer on maximum speed, whisk the eggs and sugar for around 5-8 mins or until they look thick and creamy and have doubled in size.
  • Pour the cooled chocolate mixture over the egg mixture, then gently fold together.
  • Sieve the flour and cocoa into the wet ingredients then continue to fold the mixture gently with a spatula just until everything is fully combined, try not to over-mix.
  • Pour the mixture into the prepared tin and carefully level the mixture with the spatula. Put in the middle of the oven and bake for 20 minutes.
  • Meanwhile, cut the fondant filled eggs in half and set aside then place the mini chocolate eggs into a pestle and mortar. Crush a few of the mini chocolate eggs but leave some whole. After 20 mins take the brownie out of the oven and press in the fondant eggs, cut side up. Scatter over half of the mini chocolate eggs too then put it back in the oven for a further 5 mins.
  • Once baked, top with the remaining mini eggs, leave to cool completely then place in the fridge for about 1hr to firm up. Lift it out of the tin using the strips of baking paper and cut into squares to serve. Decorate with little Easter chicks if you like.

Nutrition Facts : Calories 575 calories, FatContent 32 grams fat, SaturatedFatContent 19 grams saturated fat, CarbohydrateContent 64 grams carbohydrates, SugarContent 52 grams sugar, FiberContent 3 grams fiber, ProteinContent 7 grams protein, SodiumContent 0.1 milligram of sodium

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