Ingredients For 20 mini-muffins/ madeleines :
Preparation : 10 min/ Baking time : 10-15 min
- 100g of salted butter
- 2 eggs
- 80g caster sugar
- 100 g all purpose flour
- 1 tbsp of honey
- 1 orange (zest and juice)
- 1/2 tsp of baking powder
- Melted chocolate and raspberry jelly or icing sugar for decoration.
Preparation
Melt the butter and let it take a browned hazelnut color. This will enrich the taste of the madeleines.
Beat the eggs with sugar and honey in a bowl (you don't have to beat vigorously). Then add the juice and orange zest. Sift flour with the baking powder and mix gently with the egg preparation.
Add melted butter and mix well. If possible, let stand 2 hours in the refrigerator or overnight.
Pour this liquid batter into buttered pans (fill them only 2/3 as the batter will raise with the heat).
Bake in preheated oven at 190 ° C for about 10 to 15minutes (depending on your oven). Do not overbake them.
Notes:
I have made a batch of these in a madeleine but I forgot to take a photo of these lovely chocolated-covered pieces..
I made a batch of mini-muffins with blueberries, raspberries, caramelized lemon skin, a mix of lemon/orange/lime..
Once you know the basic recipe, go wild with the additions (cocoa, nuts, dry fruits..)
Make sure to choose good and tasty butter.
Here is a version with batter that has been sitting in the fridge for 2 hours (see the bump)..
Aaannnd.. here is another style (one with Nutella and the other with jam)..
I keep the batter in the fridge and make them every day for coffee time...
Post a Comment
I'd love to hear from you!