Thursday, 26 June 2008

Muffins for the teacher.

M's official last day of school was today, though they haven't done much all week to be honest. She didn't want it to end, doesn't want summer to come, and is a bit scared about Grade 1. Emotional times in our house.

While the kids are all finished the teachers are all working tomorrow, and apparently they have an end of school potluck breakfast to kick their last day off. When I heard about this I offered to bring mini muffins for them all to share. M's teacher has been so wonderful through everything this year and I wanted to do something nice for her, and the other teachers too.

I roped in my 2 "helpers" and we made -
Dundee Muffins
Makes 12

1 ¼ C Plain Flour
1 C WholeWheat Pastry Flour
¾ t Baking Soda
2 t Baking Powder
¾ C Sugar
½ C ground Almonds
1 C Rice Milk
¼ C Oil
¼ C Orange (or Orange / Lemon) Marmalade
2 T Whisky
2 T Lemon Juice
1 t Lemon Zest
¼ C candied Orange Peel (or mixed)
¼ C Currants
12 Blanched whole Almonds – decoration

Preheat oven to 375F and prepare your muffin tins.
In a large bowl whisk together the dry ingredients – flours through almonds.
In a separate bowl whisk together the milk, oil, marmalade, whisky, lemon juice and zest, until smooth with no lumps of marmalade.
Add wet mix to dry and stir to just combine. Fold in the peel and currants.
Spoon into prepared tins and place a whole blanched almond in the centre of each muffin.
Bake 22 – 25 minutes until tests done. Cool in tray for 2 minutes then transfer to rack.
A little background - Dundee, a small Scottish city, has traditionally been known as the city of the three J’s – journalism, jute and jam. The jam in this instance being Marmalade. Over time “Dundee” in the title of a recipe has come to indicate there’s marmalade in there somewhere! The muffins are lighter than the Dundee cake (a traditional Scottish fruit cake) they’re loosely based on, but still get the flavours shining through.

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