Learning intention- We are learning to bake muffins
- We are learning to think about flavour combinations |
Success criteria- I can make muffins and scones
- I can use different baking techniques |
MUFFINSIngredients
75g frozen berries 75g choc chips 220g plain flour 1 ½ tsp baking powder ½ tsp bi-carb soda 125g caster sugar 1 egg 125ml (1/2 cup) milk 125ml (1/2 cup) canola oil Method Preheat oven to 200 degrees. Combine fruit, choc chips, plain flour, baking powder, bi-carb soda and caster sugar in a bowl. Stir to combine. In a separate bowl combine the egg, milk and canola and mix well. Pour the egg, milk and canola mixture into the bowl containing the dry ingredients and stir until just combined. Over stirring will make the muffins tough! Thoroughly spray the muffin tin with canola spray. Spoon muffin mixture into the tin, be sure not to over fill. Place in oven and set timer for 20minutes. Test with skewer after this time and if still wet, place back in for a further 10 minutes. Once removed from oven, allow to cool in tin then tip out remove. |
SCONESIngredients
250g Self Raising Flour 1 tsp Baking Powder 60g Butter 25g caster sugar 10ml Milk 1 egg, lightly beaten Method Lightly grease a baking tray. Pre-heat the oven to 220°C. Measure the flour and baking powder into a bowl. Add the butter and rub into the flour using your fingertips until the mixture resembles fine breadcrumbs. Stir in the sugar. Beat the egg and make up to a generous 150ml with the milk, then put about 1 tablespoon of the egg/milk aside in a cup for glazing the scones later. Gradually add the egg/milk mixture to the dry ingredients until you have a soft dough. It is far better that the scone mixture is on the wet side, sticking to your fingers, as the scones will rise better. Turn the dough onto a lightly floured surface and flatten it out with your hand, or use a rolling pin, to a thickness of 1-2 cm (1/2 – ¾ inch). Use a 5 cm (2 inch) fluted cutter to stamp out the dough by pushing the cutter straight down into the dough (as opposed to twisting the cutter) then lift it straight out. This ensures that the scones will rise evenly and keep their shape. Gently push the remaining dough together, knead very lightly then re-roll and cut more scones out as before. Arrange the scones on the prepared baking trays and brush the tops with the reserved beaten egg/milk mixture to glaze. Bake for about 10-15 minutes or until the scones are well risen and golden. Cool on a wire rack, covered with a clean tea towel to keep them moist. Serve as fresh as possible, cut in half and spread generously with strawberry jam and top with a good spoonful of thick cream. |