Hey folks 🙂 apologies for not posting any adventures for a few days… I can assure you however that there has still been plenty of activity going down in the Air Traffic Baker’s kitchen though! My gorgeous fiancé has been on leave from The Tower for two weeks now, so we’ve been making the most of spending lots of time together (hence why I haven’t made time to blog, as well as teach myself about cells and DNA!).
Anyway, enough about me! Now for the important stuff- THE BAKING! I am becomingly increasingly confident in trying out my own original recipe ideas, and experimenting with some pretty bold and complex flavour combinations. In my opinion, all have worked beautifully (but I’ll have to leave that for you to decide for yourselves!).
Avocados and what I can do with them in baking seems to be becoming a minor obsession… I know I’ve said this countless times already, but what a revelation! I just adore the moistness and texture that the use of this alternative fat brings to bakes. My latest flavour combinations incorporate more tea infusion (recall the chai-tastical creations I previously posted about?) and two gorgeously exotic taste sensations: rose water and cardamom. I’ve been itching to use these flavours for a while now, but until now haven’t felt confident enough.
For the ‘jazzy pear’ I opted for a hit of ginger, which is another of my favourite flavour experiences, with it’s delicious warmth and spice (salivates slightly…). I also incorporated a touch of 100% organic cocoa powder- the brand is Divine, I love it as I bought it from The ‘risc’ (Reading International Solidarity Centre) World Shop, which is one of the UK’s largest Fair Trade shops. It’s an amazing shop, with lots of beautiful Fair Trade, hand-crafted and ethical goods, and is attached to The Global Cafe (the amazing tea selection and Jazz music was mentioned in a previous post!). Here’s a link to their website: http://www.risc.org.uk/worldshop/.
As with my previous Muffcado experimental bakes, I made a basic plain mixture for 12 muffins, then divided it into two bowls, thus making 6 of each flavour. Of course if you just want to make twelve of one variety, then simply double the flavour mixture quantities and incorporate all of the plain mixture.
Muffcado basic dough:
- 2 cups Plain Wholemeal Flour
- 2tsp Baking powder
- 0.5tsp Bicarbonate of soda
- 0.5tsp salt
- 1 ripe avocado
- 3/4 cup soft brown sugar
- 1 egg
- 1 cup plain yoghurt (I used soya)
Lady Grey’s Rose Delight
- 2 Lady Grey tea bags, cut open to retrieve the tea leaves, infused in 1.5 tbsp hot orange juice
- 1tsp Rose Water
- 0.5tsp ground cardamom
Jazzy Spiced Cocoa Pear
- 2 tsp ground ginger
- 1 tbsp 100% Cocoa powder (I used Divine)
- 0.5 cup diced pear
- Preheat oven to 170 degrees C. Line a muffin tin with 12 paper liners.
- In a medium bowl, mix together the flour, baking powder, baking soda, and salt.
- Spoon avocado into a stand mixer and beat until almost smooth. Add sugar and beat until well blended.
- Add the egg, beating until completely combined. Add the yoghurt and mix well.
- Put the flour mixture into a sifter and sift half of the mixture into the batter and mix until just combined. Sift in the remaining flour and mix until just blended.
- DIVIDE THE MIXTURE EQUALLY BETWEEN TWO MIXING BOWLS
- For the Lady Grey:
- Mix in the orange/tea mix, rose water and ground cardamom.
- Spoon evenly into 6 of the 12 muffin cases.
- For the Jazzy Pear (makes 6)
- Mix in the cocoa powder and ground ginger.
- Gently fold in the diced pear.
- Spoon evenly into the remaining 6 muffin cases.
- Bake for 25-30 minutes, or until a wooden tester comes out clean. Let cool in the pan on a rack for 5 minutes before removing.
- Serve warm or at room temperature.
As ever, I would really appreciate any comments or feedback (especially as these are my own creations, my babies!). Happy baking!