COFFEE BREAK

Jan Bilton outlines how to jazz up those traditional cafe and home favourites — scones and muffins.

SCONES AND MUFFINS are top sellers in New Zealand café s and coffee shops. However, these old-fashioned delights have evolved since grandma baked her plain scones and bran muffins. Additions such as caramelised onion or blueberries now add interest to scones and bacon and cheese or pumpkin, spinach and sunflower seeds can jazz up muffins.

DIVINE DATE SCONES Ingredients

2 cups pitted dates

3 cups plain flour

1 Tbsp baking powder pinch salt

1⁄2 cup lightly packed brown sugar 200g butter

1-11⁄2 cups milk

1 egg, lightly beaten Topping: 1 Tbsp brown sugar

Method

Preheat the oven to 200C. Line a baking tray with baking paper.

Place the dates in a small saucepan with just enough water to cover. Bring to the boil and simmer gently, stirring occasionally, for about 15 minutes or until soft. Cool.

Place the dry ingredients in a food processor fitted with a metal blade. Add the butter in batches, processing until the mixture resembles breadcrumbs. Tip into a bowl and add enough milk to form a soft — but not too sticky — dough.

On a lightly floured board, pat the dough into a square approximately 24cm. Brush with the beaten egg then cut in half lengthwise. Spread the date mixture on one half. Flip the other half over the top — egg-wash side down — to make a sandwich. Cut into about eight pieces. Place on the prepared oven tray. Brush with egg and sprinkle with brown sugar. Bake for 15-20 minutes or until golden. — Makes 8

CRUSTED LIME MUFFINS Ingredients

2 cups self-raising flour 3⁄4 cup sugar

75g butter

1 cup milk 1 egg, lightly beaten finely grated rind 2 limes Topping: julienne rind 2 limes 1/4 cup each: lime juice, sugar

Method

Preheat the oven to 200C. Line a 10-hole muffin tray with paper cases.

Combine the flour and sugar in a bowl. Melt the butter and combine with the milk, egg and lime rind. Add to the dry ingredients, stirring, until just combined. Spoon into the muffin cases. Bake for 10-12 minutes, or until a skewer is inserted in the centre it comes out clean.

Meanwhile, combine the topping ingredients without dissolving the sugar. Remove the cooked muffins to a wire rack. Spoon the combined topping ingredients over the muffins while still hot. — Makes 10

GALA APPLE MUFFINS

Any apple that holds its shape is okay. Can be frozen.

Ingredients

125g butter, melted

1 cup lightly packed brown sugar

3⁄4 cup milk

1 large egg, lightly beaten

1 tsp white vinegar

2 cups wholemeal flour

1 tsp each: baking soda, ground cinnamon

1 ⁄2 medium apples, cored and diced

1

(about 2 cups)

Method

Preheat the oven to 200C. Line a 10-12 hole muffin tray with paper cases then lightly brush with oil.

Whisk the butter and brown sugar in a bowl until well combined. Add the milk, egg and vinegar and mix well.

Combine the flour, baking soda and cinnamon in a large bowl. Add the liquid ingredients and stir until just combined. Stir in the apples until just mixed.

Spoon into the muffin cases ensuring there is a little apple showing at the top. Place in the oven then reduce the temperature to 180C. Bake for about 20 minutes until a skewer inserted in the centre comes out clean.

— Makes 10-12 muffins.