large eggs, don't use smaller eggs because your batter may be too dry and the muffins won't be tender Use a wooden spoon to stir the dough together for about a 1 minute and 30 seconds. Once the dough starts to form a smooth ball, start stirring and mashing it more forcefully. This is the easiest way I've found to bake muffins with butter and to incorporate the butter easily. This method works great! Try it! Crispy sugary muffin topping And so with these 10 items that our netizens recommended, which Marks & Spencer product would you try out first? Or, if you happen to have any that isn’t on the list, just let us know in the comments. For now, have fun shopping! Increase the speed of the mixer to medium and mix until the egg has been fully combined into the dough.

Instead of ice cream I also like to fill these with raspberry whipped cream. All you need is 200 milliliters of cold heavy cream, 100 grams of powdered sugar, 20-30 grams of finely crushed freeze dried raspberries, 1 teaspoon of vanilla extract, and 1/2 teaspoon of salt. Add the cream, vanilla and salt into a large mixing bowl and then sift in the raspberry powder and powdered sugar. Whip on medium high speed until almost stiff peaks form and store in the fridge until ready to use. Additional Recipes to try: Powdered Sugar: Powdered sugar or confectioners’ sugar is best to add to the whipped cream to sweeten it slightly. Ice cream: I like to use an ice cream with a fruit swirl or a sorbet but you can use any ice cream!

Disclaimer

You can remover the redcurrants from their stems while frozen – this is often less messy then doing it when they are fresh.

butter, preferably unsalted though salted butter will also work. You will omit the salt in the muffin batter if you choose to bake with salted butter. I like to bake my muffins with butter, but incorporating the melted butter with the cold wet ingredients makes it clump and then it doesn't incorporate evenly into the muffin batter in the end. Stop the mixer and scrape down the sides of the bowl. Then repeat the process of adding egg and mixing but you may not use all of the egg! The best way to know is to stop mixing and pull the paddle out of the batter slowly -it will stretch briefly and then break off in a V-shape. If it breaks immediately and makes a jagged edge, you need more egg.granulated sugar—brown sugar could work but choose light brown sugar to avoid overpowering the honey

salt is really important to bring out the sweet vanilla flavour which can get lost. Don't skip it. I like to use Diamond Crystal fine kosher salt, but table salt will work, though the muffins will be saltier and you may want to halve the salt in that case. Since currants come in a variety of colours with varying levels of sweetness and tartness, you can bake these muffins with any fresh currants, interchangeably. But because fresh currants only grow in certain parts of the world, if you can't find currants at all, wild blueberries (or other blueberries) are a good substitute for currants, though a little sweeter and less tart than red currants. You could also try raspberries, but you should freeze the raspberries before folding them in because they are very delicate. Helpful tools to make muffins These red currant muffins are easy to make and I like to mix them by hand, which means you don't need a special electric mixer or a stand mixer. Still, there are a few tools that will make your muffin-baking sessions a little easier: Then, reduce the oven temperature to 350 F (don’t open the oven) and bake for another 20-25 minutes until golden brown on top.You can store these muffins at room temperature, covered, for about 3 days. Otherwise, they will go stale.

Briefly scramble the eggs with a fork so that they are now one homogenous mixture. You’re not trying to whip air into them, only combine the egg whites and egg yolks. Cream puffs are best immediately after they have cooled but they will keep stored in an airtight container in the fridge for 2-3 days. How do I keep my cream puffs from collapsing? This next biscuit treat goes extremely well with a cup of hot tea. It’s none other than Marks & Spencer’s very own Redcurrant Puffs, that has light & golden puffs with a fruit filling made with redcurrant juice.Use the paddle attachment on the mixer to beat the cooked dough fo 4-5 minutes on medium low speed. This will help cool the dough before adding the eggs in. AP Flour: All purpose flour is what most people consider to be “normal” flour it can be bleached or unbleached. Whipping Cream: Heavy whipping cream or heavy cream should be cold to make the best whipped cream filling or topping. Heat over medium heat until just simmering. Briefly stir so that the water and butter are combined. Add a large star tip to the end of a piping bag, then scoop the mixed choux pastry into the piping bag. Squeeze the choux down to the end of the bag and then twist the bag between the choux and the empty space – this will make it easier to pipe.