I came to know of Roxana's blog - A Little Bit Of Everything through Chef Dennis 's blog . And I love her blog simply because she is such a down to earth person , a green person and of course she has lots of great recipes to share there :) I like her tea muffins and found it to be great for my breakfast. And I am sure many of you would want to try her simple to make and yet taste good tea muffins :)
I love the method of making these tea muffins...and the texture turned out be soft , fluffy and light. You can add in any dried fruits you want..apricot, cranberries or even nuts...quite versatile and great with a cup of hot coffee...I gave some to Claire for trying out and she loves them :) Thank you Roxana for sharing such a wonderful tea muffins to us :) and I am looking forward to more of your sharing * wink
I used a combination of cranberries and blackcurrants
but Claire said I am too stingy with the dried fruits :p
so for the next making, I will have to add more for her !
this was so well done that it proof well
so happy to that it rises so well :)
divided them into equal round balls and let it proof another round
before baking them....
love the aroma of freshly baked tea muffins..
mmmm I can still remember the fragrant aroma
of it wafting out of the oven......
I am happy just gazing at them let alone
chomp them down before they cool down
the texture is soft , fluffy and light...like the buns but better
texture and the method of making them is slightly
different compared to the buns method :)
these delectable ones were for Claire and her gal :)
these surely had made her a happy gal that morning :P
Wild Boar loves them and had them for his afternoon tea break
Tea Muffins ( adapted from Roxana )
4 cups / 480gm all purpose flour
7 gm dry yeast
1/4 cup lukewarm milk
2/3 cups raisins or other dried fruits
in 2-3 tbsp rum or hot water
1/4 cup melted butter
50 gm sugar
pinch of salt
honey for glazing
Start by soaking for a couple of hours 2/3 cup raisins or other dried fruits of your choice in 2-3tbsp rum hot water.
In the bowl of your stand mixer, measure 4 cups (480gr) all purpose flour. Make a well in the middle. Pour 1/4 cup lukewarm milk and sprinkle 1 package (7 gr) dry yeast over. Leave to proof about 5 minutes.
When the bubbles appear add 1/4 cup melted butter to the mixture. Add in 1 egg , and the raisins .
In a measuring cup mix 2/3 cup lukewarm milk with 1/4 cup (50gr) sugar and a pinch of salt.
With the dough attachment start mixing at low speed, slowly adding the sweetened milk until the dough cleans itself from the sides of the bowl.
At this point you may have to adjust the quantity of the milk/flour used. The dough should be soft and elastic.
Put the dough into a greased bowl, cover with clear film and let at room temperature until it doubles in volume.
When risen divide the dough into 18 small balls placing each ball into your regular size muffin/cupcake pan. You can grease the pan or simply place a muffin paper cup inside.
Let the muffins at room temperature until you heat the oven at 375F. That should take no more than 5-10 minutes.
Bake the muffins for about 17-20 minutes or until golden.
Immediately after baking brush them with honey.
Enjoy and have a great day !