Baking With Jeanette & Tracy;How to Make Lemon Custard Tea cakes & Cinnamon Chocolate Chip Muffins

Welcome to Baking With Jeanette & Tracy; How to Make Lemon Custard Tea Cakes & Cinnamon Chocolate Chip Muffins
#Lemon custard #cinnamon #chocchips

For the Tea Cakes

150g butter, chopped, at room temperature
1/2 cup caster sugar
1 tsp vanilla extract
2 eggs
200g (1 1/3 cups) self-raising flour
1/3 cup milk, at room temperature
Icing sugar, to serve
Lemon curd custard
1 1/2 tbsp custard powder
2 tsp caster sugar
3/4 cup milk
1/3 cup lemon curd
Step 1
To make the custard, place custard powder and sugar in a small saucepan. Add just enough milk to make a paste then add remaining milk. Slowly bring to the boil over medium heat, stirring constantly. Reduce heat and simmer for 2 minutes. Set aside to cool completely, stirring occasionally. Stir through lemon curd and rind.
Grated rind of 1 lemon
Step 2
Preheat oven to 180C/160C fan forced. Grease a 12 x 1/2-cup-capacity muffin pan.
Step 3
Use electric beaters to beat butter, sugar and vanilla in a bowl until pale and creamy. One at a time add the eggs, beating well after each addition. Beat in flour and 1/3 cup of milk until well combined.
Step 4
Spoon 1 tablespoon of mixture into each muffin hole, spreading slightly up the sides of the pan. Fill with 1 tablespoon of custard and top with another 1 tablespoon of batter, trying to encase the custard in batter. Repeat with remaining muffin holes.
Step 5
Bake for 22 to 25 minutes, or until golden and puffed. Leave to cool for 5 minutes before turning onto a wire rack to cool. Serve dusted with icing sugar.

For the muffins

250 g plain flour
150 g sugar
pinch of salt
1 teaspoon baking powder
1½ teaspoon baking soda
2 teaspoons ground cinnamon
100 g dark chocolate chips (or chopped up pieces of chocolate)
120 ml sunflower oil
200 ml yoghurt or milk2 eggs
1 teaspoon vanilla flavouring

For the cinnamon sugar topping

1 teaspoon ground cinnamon
2 tablespoons sugar
1 tablespoon of melted butter
Mix the dry ingredients together Firstly, you need to take a large bowl and mix together the flour, sugar, salt, baking soda, baking powder and ground cinnamon. Baking powder tends to be a bit lumpy, so I always sieve it above the bowl so it gets distributed evenly throughout the mixture. Also add the chocolate chips at this point
.Mix the wet ingredients together The wet ingredients basically means: everything else. Take a smaller bowl and mix together the sunflower oil, the yoghurt (or milk), the vanilla and the eggs until they’re combined.

3. Add wet ingredients to dry ingredients Create a little well in the middle of the dry ingredients, and pour in the wet mixture. Use a (wooden) spoon to gently fold everything together. Do not overmix — it is okay to still see little bits of flour. If you overmix the batter, your muffins will turn out too tough.

4. Divide the batter over the paper cases Divide your paper cases over the muffin tin (or grease the tin if you don’t use paper cases) and then spoon the mixture into the cases/tin
.Bake! Put the muffin tin into your preheated oven and bake the muffins for about 18-20 minutes, or until they’re golden on top and an inserted skewer comes out clean. When they’re done, take the tin out of the oven.

6. Add cinnamon sugar topping When the muffins are done baking, take it out of the oven and let it cool for a couple of minutes. In the meantime, melt the tablespoon of butter. Also mix together the sugar and the cinnamon until you’ve got a nice cinnamon sugar mixture. Then, brush the (still warm) muffins with the melted butter (you probably don’t need all of it – just do what you think is best), and then sprinkle the cinnamon sugar over it. Again, you might not need all of it. It all depends on your own preferences.