Madeleine Muffins Food

MADELEINES II

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease and flour twenty-four 3-inch Madeleine molds.
• In a medium bowl beat eggs, vanilla and lemon zest with an electric mixer on high speed for 5 minutes. Gradually beat in the confectioners' sugar. Beat for 5 to 7 minutes or until thick and satiny.
• Sift together the flour and baking powder. Sift one-fourth of the flour mixture over the egg mixture, gently fold in. Fold in the remaining flour by fourths. Then fold in the melted and cooled butter. Spoon batter into the prepared molds, filling 3/4 full.
• Bake at 375 degrees F (190 degrees C) for 10 to 12 minutes or until the edges are golden and the top s spring back. Cool in molds on a rack for 1 minute. Loosen cookies with a knife. Invert cookies onto a rack and cool. Sift confectioners' sugar over the tops or melt semi-sweet chocolate chips and dip the tips in the chocolate. Store in an airtight container.

MADELEINES

Steps:

• Heat the oven to 210C/190C fan/gas 6½ and butter eight holes of a madeleine tin (if you have a six-hole tin you'll need to bake in two batches). Beat the egg, sugar and honey together using an electric whisk until pale, fluffy and tripled in volume. Add the flour and a small pinch of salt, and finally mix in the melted butter.
• Spoon the mixture into the buttered holes of the madeleine tin and bake for 8-10 mins or until puffed up and golden. Turn out onto a cooling rack while you cook a second batch if using a smaller tin. Best eaten warm from the oven but will keep in an airtight container for up to two days.

MADELEINE MUFFINS

Steps:

• In a bowl whisk the eggs and sugar together at high speed and until you obtain a fluffy white mixture. It took around 2 minutes with my electric whisk. A ribbon should form in the bowl when the beaters are lifted.
• In a different bowl mix the flour, baking powder and salt.
• Sift the flour mixture onto the egg mixture and blend well after each addition. Add the flour mixture in 3 times.
• Add the orange zest, orange flower water and the melted butter.
• Keep stirring with a wooden spoon until well incorporated.
• Keep in the fridge for 20 minutes.
• Pre heat an oven at 200C.
• Pour the Madeleine dough into a piping bag.
• Buttered the muffin tray.
• Pip the dough into a mini muffins tray.
• Cook for 10 minutes or until the cakes are lightly golden not brown if you want then soft as the in the original recipe.
• Use the tip of knife to loosen the cakes from the pan.
• Dunked into coffee or tea or eat as is.