Author: <span class="vcard">aimeelf6</span>

Pea and Ham Muffins

Pea and Ham Muffins

pea and ham muffins

I knoww, I know. Savoury muffins! Who am I?! But divisive though they may be, I have to say I’m a fan. Especially pea and ham flavoured, though I like pea and ham flavoured everything so its no real surprise.

Fresh from the oven for a weekend brunch with a smear of butter these muffins are just divine! And a nice change from a sugary buttercream covered cupcake!

pea and ham muffins

pea and ham muffins

Muffins, although not exactly healthy, are a really lovely breakfast that aren’t too heavy but still feel like a real treat. They’re super easy to whip up in the morning, and as you can eat them warm they’re perfect for a lazy morning.

You’ll need to put the peas out to defrost for 5 or so minutes, but other than that no prep is required. For me, the strong flavour from the ham is the real star of the show here with the peas complementing perfectly. You could add some cheese to the mixture aswell, as the batter is quite versatile!

pea and ham muffins

It makes a very thick batter, so don’t be alarmed. But make sure the batter is spread evenly in each muffin case before you bake, so that each muffin cooks evenly.

The muffins definitely taste best on the day of baking, so you might need to invite a few friends round to share. Or if not, they can be popped in the microwave for 30 seconds to freshen up again.

Let me know if you’re a savoury muffin fan, and if you give these a whirl! 🙂

Pea and Ham Muffins

Yield: 12 Muffins

Pea and Ham Muffins

Ingredients

  • 300g plain flour
  • 1 tbsp baking powder
  • 1/2 tsp bicarbonate of soda
  • pinch of salt
  • 2 large eggs
  • 250ml whole milk
  • 85g unsalted butter, melted
  • 70g peas, defrosted
  • 60g cooked ham, cut into small chunks

Instructions

  • Firstly, preheat the oven to 190C/Gas mark 5 and line a 12-hole muffin tin.
  • In a large bowl sift the flour, baking powder, bicarb and salt together. Then in a jug, whisk together the eggs and milk.
  • Make a well in the centre of the dry ingredients and pour in the egg mixture, using a hand-held electric whisk on a low speed. Once all of the ingredients have combined, add in the melted butter and mix again on a medium speed until the batter is smooth.
  • Stir in the peas and ham by hand, making sure they are evenly distributed in the batter.
  • Finally, evenly spoon the mixture into the muffin cases and bake for 25 minutes or until the tops of the muffins are golden. Allow to cool in the tin for a few minutes, before transferring to a wire rack.
  • Eat warm with a smear of butter.
  • Notes

    http://bakingwithaimee.com/2018/01/21/pea-ham-muffins/

    Peanut Butter Energy Balls

    Peanut Butter Energy Balls

    peanut butter energy balls

    Is it too late to say Happy New Year? I hope 2018 has treated you all well so far, and you aren’t beating yourself up too much over new years resolutions!

    After the gluttonous festive period I thought I’d go down the slightly healthier route for my first bake back, with peanut butter energy balls. Bake is a bit of a stretch, as they take about 5 minutes to make and only see the inside of a fridge. But they’re so tasty I couldn’t not share the recipe!

    peanut butter energy balls

    Energy balls are abit of a ‘trendy’ bake, but don’t let that put you off. They’re full of goodness, and really do give me an energy boost throughout the day.

    The energy balls are simply dates, oats, peanuts, peanut butter and a dash of oil to bind. Medjool dates are best to use as they’re super soft and sweet, but regular dry dates are fine to use too – and easier to find! You’ll just need to soak them in some warm water for 5 minutes first to soften up.

    The texture of the energy balls is what I really love. They’re almost chewy, and substantial enough that you feel like you’ve had a proper snack. Not like some ‘healthier’ snacks which leave you feeling just as hungry. They’re also sweet enough that you feel like you’re having a treat, but not sickly so!

    peanut butter energy balls

    All you need to do is blitz the oats and peanuts in a food processor then add the dates, peanut butter and oil. Roll them into balls and then chill for at least 20 minutes before eating them. It’s really as simple as that!

    They can then be kept in the fridge for a few weeks, which is great as the mixture makes about 25 balls. Pop some in your lunch box to keep you going through that 3pm slump! Or have a couple as a post-dinner treat!

    Peanut Butter Energy Balls

    Yield: 25 balls

    Peanut Butter Energy Balls

    Ingredients

    • 400g medjool dates (or dried dates, if you can't find medjool)
    • 100g oats
    • 100g roasted peanuts
    • 4tbsp organic peanut butter
    • 1tbsp vegetable oil

    Instructions

  • Pit the medjool dates and leave to the side. Or if using dried dates, place them in a bowl of warm water for 10 minutes.
  • Place the oats and peanuts into a food processor and blend until combined. Then add the dates, peanut butter and oil and blend until you form a thick paste.
  • Roll them into balls and place in the fridge to firm up for 20 minutes before eating.
  • Notes

    Energy balls can be kept in the fridge for a few weeks.

    http://bakingwithaimee.com/2018/01/10/peanut-butter-energy-balls/

    2017 Top Posts

    2017 Top Posts

    As 2017 draws to a close, I thought I’d take a look back at my most viewed posts throughout the year. It’s been a year of extravagant cakes, decadent tarts and edible gifts and some of my favourite food photography to date!

    So kicking off proceedings, spot five is filled with my Pistachio and Raspberry Financiers.

    pistachio & raspbeery financiers

    Financiers are one of my absolute favourite cakes, especially when flavoured with pistachio. Head to the post for a full lesson in their origin, their name will suddenly make sense once you do!

    They are so moreish and stay SO moist from the ground almonds. The fresh raspberries in the cakes give such a good tart kick, and mean you have to eat them all fairly quickly…you can thank me later!

    bakewell-tart

    Next up is a classic Bakewell Tart – which I’m so glad made the top five because its suchh a good tart!! The crisp pastry, the tart jam and the almondy frangipane topped with flaked almonds is just the dream! And it always bakes well, its a classic for your repertoire.

    Staying with the tart theme, in third place is my Pear and Frangipane Tart. A signature bake for me and always highly requested in my household! The pears are poached before baking in the tart, so they are super tender but still add a really nice texture to the tart. There’s frangipane and flaked almonds galore again – I’m glad we’re all in agreement at how yummy it is!

    Raspberry & Almond Layer Cake

    Runner up for 2017 is my Raspberry and Almond Layer Cake. I actually made this back in 2016 for my mum’s birthday. I wanted to combine her favourite flavours but also keep the decoration quite fun and almost childlike! It turned out one of the tastiest cakes I’ve ever made. The combination of ground almonds and fresh raspberries makes it SO moist and so flavourful. The swiss meringue buttercream keeps the cake feeling light too, meaning you can have a bigger slice!

    viennese-whirls

    Now we come to the winner, the most viewed post of 2017 (and 2016 coincidentally!) are my Viennese Whirls. They’re absolutely a worthy winner and are a favourite in my house too! I really think I’ve perfected this recipe, making the whirls the perfect pipeable consistency that when baked aren’t claggy but aren’t too crumbly either. The tart jam and sweet buttercream combines perfectly, and makes them so moreish. Definitely a winner in my eyes 🙂

    So now I thought I’d share my personal favourite recipe from 2017 which issss, dun dun dunnnn! My Brushstroke Layer Cake!

    brushstroke layer cake

    The brushstroke pattern was all over Instagram this year and I just think it’s SO beautiful! I really enjoyed trying my hand at it, especially as its wayyy easier than it looks. And tasty as its just chocolate! I made this for my sister’s birthday this year, last year I made her my Buttercream Flower Wreath Layer Cake so god knows how I’m gonna top both next year!? I actually had a bit of a nightmare making this, but you can read about that on the post, as all turned out fine in the end 🙂

    So there we have it, 2017 has been a pretty great blog year for me. I’ve been really happy with the recipes I’ve created and photos I’ve taken! Seems we all love almonds too, with 4 out of the top 5 containing almonds in some way!

    So heres to 2018 and Happy New Year all!

    Snowglobe Cupcakes

    Snowglobe Cupcakes

    snowglobe cupcakessnowglobe cupcakes

    I love snowglobes. I think as a child I found them quite magical and fascinating, so now when I look at them as an adult they remind me of the excitement and magic surrounding Christmas as a kid. I saw this idea on Pinterest and thought it was SO cool! Though obviously, with most things on Pinterest it’s never as easy as you imagine!

    I also made the cupcakes on a Saturday, leaving the snowglobes to dry overnight. Then proceeded to drink wayy too much at a party and be so hungover the next day that I couldn’t face taking pictures of the snowglobes till the afternoon when I’d lost natural light. So lesson to all, don’t get drunk on a baking/photography weekend. Though I imagine the different light in the pictures is probably more aggravating to myself than anybody else!

    snowglobe cupcakes

    It definitely takes some practise to get the snowglobe right, but they can look so adorable once they are! It’s all completely edible too, as you make the globes from gelatin. The process to make the snowglobe is actually fairly simple, but you’ll need a fair bit of time for the gelatin to dry. Overnight is perfect though!

    To create the snowglobe shape, you’ll need to blow up some small balloons. Then melt the gelatin sheets over a low heat until its a thin enough consistency to be able to dip the balloons in. These are then left to set overnight until the gelatin is no longer tacky. The balloons can then be (carefully!) popped and you will be left with a hard shell-like snowglobe to place over your cupcake. Stopping the balloons from sticking together was an issue! But I figured it out below, by sticking skewers through the balloon tie and sticking them into polystyrene.

    snowglobe cupcakessnowglobe cupcakes

    For the base of the snowglobe, I made gingerbread cupcakes which are so moist and have the perfect amount of spice. I topped the cupcakes with a little vanilla icing, and some sugar sprinkles to look like snow. For the decorations inside the snowglobe, I used fondant icing to create presents, trees and snowmen. You could make any little decorations you wanted, but modelling fondant is nottt my forte so I tried to stick to quite simple shapes!

    I really hope you give these snowglobe cupcakes a go, even with the added effort and time I think they’re so worth it! And best of all they taste delicious and super festive!

    Snowglobe Cupcakes

    Yield: 16 cupcakes

    Snowglobe Cupcakes

    Ingredients

      Cupcakes
    • 140g unsalted butter
    • 200g caster sugar
    • 60g black treacle
    • 60g golden syrup
    • 2 large eggs & 2 egg yolks
    • 310g plain flour
    • 1tbsp cocoa powder
    • 1tsp ground ginger
    • 1tsp ground cinnamon
    • 1tsp ground nutmeg
    • 2tsp baking powder
    • 1tsp salt
    • 240ml hot milk
      Vanilla buttercream
    • 120g unsalted butter
    • 200g icing sugar
    • 1tsp vanilla extract
    • 2tbsp milk
      Decoration
    • 16 small 4" balloons
    • 16 gelatin leaves
    • one tube sugar 'snow' sprinkles
    • fondant icing in assorted colours

    Instructions

  • Firstly blow up 16 balloons, until they are a similar size to a muffin case. Place a skewer through the balloon tie and set aside.
  • Fill a bowl with ice-cold water and place the gelatin leaves in one at a time, making sure they are submerged. Then leave for 10 minutes to soften.
  • Once they are soft, remove the leaves from the bowl and squeeze them to remove all excess water. Then place in a saucepan and add 3tbsp of the water from the bowl. Melt the gelatin over a low heat, stirring occasionally. You don't want to get this too hot, so keep an eye on it and remove it from the heat as soon as the gelatin is melted and fluid.
  • Spray some non-stick cooking oil or dab some liquid oil onto your hands, and then rub over the balloons. You don't want a lot of oil here, just a light coating - enough to ensure you will be able to remove the gelatin from the balloons.
  • Pour the gelatin into a measuring jug and dip the balloons one by one into the melted gelatin. Turning the balloons so they have an even covering and letting any excess drip back into the jug. If the gelatin starts to set whilst you're dipping them, return the gelatin to the saucepan to re-melt.
  • Let the balloons set for about 10 minutes and then repeat the process so they have a double layer. Then leave to set overnight, ensuring none of the balloons are touching each other. I stuck the skewers into styrofoam.
  • For the cupcakes, preheat the oven to 190C, Gas Mark 5 and line a muffin tin with 16 muffin cases.
  • Using a hand-mixer, beat the butter and sugar together until pale and fluffy. Then add the treacle, golden syrup, eggs and egg yolks and continue beating until all ingredients are combined.
  • In a separate bowl sift together the flour, cocoa powder, spices, baking powder and and salt. Then whilst mixing on a low speed, add the dry ingredients to the butter and egg mixture in three batches alternating with the hot milk. Ensuring you start and end with the dry mixture. Mix until the dry ingredients are just combined, then divide the mixture between the muffin cases.
  • Bake in the oven for 18-20 minutes or until risen and springy to the touch. Remove from the muffin tin and leave to cool completely on a wire rack.
  • For the buttercream, beat the butter and icing sugar together using a hand-mixer on a low speed. Once combined, add the vanilla extract and milk then beat again on a high-speed until creamy and smooth.
  • For the decoration, using the fondant icing create 16 festive items such as christmas trees, presents and snowmen.
  • For the assembly, divide the buttercream between the 16 cupcakes and using a palette knife spread the buttercream to the edges of the cupcake creating a flat base. Then cover the buttercream in sugar 'snow' sprinkles and add a fondant decoration to each cupcake.
  • When the gelatin balloons are no longer tacky to the touch and feel almost like plastic, carefully pierce the balloons and remove them from the snowglobes. The balloon should naturally pull away from the sides of the gelatin, but be careful when pulling it away if it gets stuck. Place a gelatin balloon over each cupcake to create the snowglobe.
  • Notes

    Gingerbread cupcake recipe adapted from The Hummingbird Bakery, Cake Days

    Snowglobe idea inspired from Sugar Hero

    http://bakingwithaimee.com/2017/12/22/snowglobe-cupcakes/