11 May, 2011

2nd recipe for Poached Quince Muffin's

I make lots of muffins, sometimes using buttermilk and sometimes full cream milk, I also make muffins with plain flour, this is one of my recipes.
These muffins are so beautiful served with poached quince and a vanilla bean whipped cream.
If you can't find any quince to poach, you can buy them from a good farmers market at this time of year. Alternatively you could add a cup of frozen  berry's of your choice

Set oven to 180C. Grease muffin tins and papers.

3 1/2 cups of self raising flour
1tsp salt
1 cup of caster sugar
1 tbs baking powder 
4 eggs
1 1/2 cups of milk or butter milk 
160g butter
2 cups of poached quince (see recipe below)

Sift  dry ingredients into large bowl.Melt butter over low heat, stir in milk, whisk, stir in eggs to combine. Make a well in  centre of dry ingredients, pour in liquid and mix lightly with a whisk. Use large spatula to gently fold quince through. Scoop batter into muffin tins until 2/3 full, then bake for 25-30 minutes or until golden on top. Turn muffins out onto wire rack to cool.

To make your own Poached Quince
3 cups of water
2 cups of sugar
1 vanilla bean split lengthwise
1 lemon cut in half
3 or 4 quince

Place water, sugar, vanilla bean and lemon in a medium non-reactive pot and and turn to medium to high heat.
While the liquid is heating, peel core and chop the quince. Slip quince carefully into the simmering liquid.
Place a piece of parchment paper over the quince.
Simmer the quince for at least 1/2 hour until quince is cooked through.

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