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1
[Preparation] Add the butter to a bowl and leave to warm to room temperature.
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2
Sift the dry ingredients marked .
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3
Bring the egg to room temperature as well.
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4
Preheat the oven to 180C.
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5
Cream the butter and add the sugar in 2-3 batches, mixing well after each addition.
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6
Add salt and keep mixing until it becomes soft and light.
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7
Add a well beaten egg in 2-3 batches.
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8
If you blend the butter and sugar properly and add the egg a little at a time whilst continuing to mix, the mixture should look like brown sugar butter cream, as in the photo.
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9
Sift in the dry ingredients marked in 2 - 3 separate batches and gently fold into the mixture with a rubber spatula.
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10
Pour the mixture into muffin cups 80% full and top with whatever you like, such as nuts, etc.
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11
Bake in a preheated oven for 15 minutes.
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12
You may need to adjust the baking time slightly depending on your oven and muffin cups.
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13
Check to see if they're done by inserting a skewer into the center of the muffin.
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14
If no raw batter sticks to the skewer, then they're ready.
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15
This is optional, but if you like they'll taste amazing brushed with rum whilst still hot.
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16
Leave to cool before wrapping with cling film and chilling further.
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17
[Basic Variation] I mixed raisins into these muffins.
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18
For 3 muffins, use about 10 g raisins.
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19
Add the raisins to the sifted ingredients in Step 4 and fold into the mixture.
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20
If you add the raisins after the sifted ingredients they won't sink to the bottom.
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21
[Brown Sugar Coffee Version] Mix the ingredients marked together and mix into the main batter after sifting in 1/4 of the dry ingredients.
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22
You should mix here and fold in afterwards.
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23
The rest of the recipe is the same as written above.
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24
[Brown Sugar Coffee Version Extra] I think peanuts go really well as a topping for this.
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25
Shredded coconut also goes well but you can add what you like.
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26
[Comparing molds] I tried baking these in 6 x 2 cm madeleine cups as well.
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27
You can make about 10 madeleines.
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28
I baked them for 10 minutes but as they're made of paper and quite thin, so I did have to adjust the baking time slightly.
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29
The brown sugar coffee version should make around the same amount of cupcakes too.
