Yuzu Raspberry Madeleines

Apart from cookies, muffins and cupcakes, I consider madeleines to be one of the easier sweet treats to bake. The ingredients can be commonly found in the supermarket and if you bake often, they form the basic ones that you should have in your pantry. Madeleines happen to be Faith’s favourite treats and she asked for them the other day. My response?

“You have to work for it.” By that, I mean she had to help out in the baking process. 😉


You know I like Yuzu and I thought of pairing Yuzu flavour with raspberries. Faith doesn’t like to eat the fruit but I can certainly hide them in the madeleines, yes? And our little helpers could definitely crack eggs, sift flour, pour the batter into the baking tray and inserting the raspberries into the batter in each mould. Let them help!

Ingredients:
3 eggs
110g raw sugar
50ml organic soy milk
175g all purpose flour/organic unbleached flour
1 1/2tsp baking powder
200g melted butter
1/2 tbsp Yuzu tea syrup

(yields 20 madeleines)

1. Preheat the oven to 230C. If you are using a metal madeleine tray, lightly butter and flour the tray.

2. Sift the flour and baking powder. Beat the eggs in a large bowl and whisk in the sugar and milk until well combined. Whisk in the sifted flour and baking powder until the batter is smooth, but don’t over-work the mixture as this will develop gluten in the flour and toughen the madeleines. Add in the yuzu  tea syrup and whisk in the melted butter.

3. Fill each scallop-shaped mould of the tray to half or at most 2/3 full. Insert a raspberry into each individual mould.

4. Bake for 8 minutes in the oven or until golden brown. You may want to turn the tray 180 degrees halfway through the baking.

The madeleines are good eaten on the day itself though they are good eaten the next day too.

Best blueberry muffins

I have tried a few recipes for blueberry muffins and nothing came close to this particular one. When I first looked at the title, I was a tad skeptical. Best blueberry muffins? I understand that tastebuds differ from person to person and to term a recipe the best can be a bit too bold. But as usual, I’m curious and took this opportunity to get the girl to bake with me.

As with many recipes that I’ve tried, I tend to reduce the amount of sugar. And I prefer to use raw sugar instead of caster sugar. And I feel, the key to this recipe is to use a lot of blueberries; don’t save on these fruits. Another point to note: dry them completely after you washed them.

To create a tangy taste, I added the zest of one lemon.

Ingredients:
2 cups (240 g) all-purpose flour
2 tsp baking powder
¾ tsp salt
2 large eggs (approx. 55 – 60 g each)
2 tsp vanilla extract
¾ cup (130 g) caster sugar (I used raw sugar)
1 stick (115 g) unsalted butter – soften at room temperature
½ cup (120 ml) milk
2¼ cups (250g) fresh blueberries

Zest of one lemon

Topping:
2 tbsp raw sugar – sprinkle on top

Makes 12 muffins

Preheat your oven to 190°C.


Line your muffin tin with 12 muffin liners. The little one could surely assist at this stage. Remember to get her to count!

Sift the flour, baking powder and salt together. Set aside.

In a large mixing bowl, cream the softened butter and sugar together with a stand mixer or electric hand mixer for 2 mins, until pale and fluffy.


Add in one egg at a time and beat until well incorporated. Scrap down the sides of the bowl if necessary. Add in the vanilla extract and mix until combined.

Add in 1/3 of the flour mixture and beat a low speed, follow by 1/3 of the milk. Alternate the flour and milk until both are well incorporate into the batter. Mix until just combined and do not over mix.



Add in the blueberries and use a spatula to fold into the batter gently.

Scoop a big dollop of the batter into each muffin liner, filling them to almost the top.


Sprinkle generously the raw sugar on top of each muffin and bake for 25 mins or until a skewer inserted comes out clean.


Let them cool in the pan for 10 mins before removing.

It’s almost certain that there will always be some heart-stopping moments when you are baking with little ones. Batter poured out of the mixing bowl, sugar sprinkled unto the floor, etc. I’ve to constantly remind myself that she’s still working on her motor skills and I need to be more gracious. Not easy, especially for a person who likes her kitchen to be clean and neat.

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I really do like this recipe. The muffins turn out soft and moist and not too sweet. In fact, the sweetness comes more from the blueberries than the sugar. The mom aka critical good reviewer came and I offered her one. Got her 👍👍 for this recipe.


Perhaps you might want to bake this with your kids as well? 😉 Happy baking!