Ingredients
Irish Muffins (aka Rock Cakes)
- 180 g plain flour, see notes
- 90 g wholemeal flour, see notes
- 70 g sugar
- 170 g currants, or other dried fruit
- 60 g candied peel, optional
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp fine salt
- 85 g Butter, or unflavoured oil
- 230 g buttermilk, sour cream or yoghurt, see notes
- 1 egg
- drops citrus oil, optional
- coarse sugar, optional
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- Preheat oven to 200°C FF
- Lightly grease muffin pan or line with cake papers, use patty cakes or silicone mufffin trays. Or freeform onto x2 lined or greased trays (as they will spread to double your dollop size).
- Mix flours, sugar, dried fruit, candied peel (if using), baking powder, baking soda, salt a few seconds Speed 4.
Set aside. Use a medium bowl if you prefer to do final mix by hand. - Warm butter, buttermilk and egg (or preferences) a few minutes until it reaches 40° C Speed 2 with a few drops of citrus oil (if using).
- Add all dry ingredients and mix a few seconds Speed 5 or pour liquid into bowl of dry ingredients and mix by hand.
Do not overmix! - Fill muffin cases 3/4 and sprinkle with 1/4 tsp of coarse sugar if desired.
- Bake 12- 20 minutes (dependng on your oven and size made) until a toothpick comes out "clean".
Pic showing baked in large papers fyi - Cool completely on wire rack before enjoying plain or with some butter!
Best within a couple of days of making.
Tip
OPTIONS
Dairy Free - use milk substitute of choice (almond or coconut will work best) and add 2 tsp of lemon juice to acidify it
Flour variations - Can use Spelt for both wholemeal and plain OR use all plain flour with 2 tbsp of bran OR sub 30 g of one of the flours with quick cook oats (or whizz some oats a few seconds to break then into smaller size) to increase the fibre.
Add caraway seeds or citrus zest if desired.
Suitable to mix fully, place into muffins or patty pans and store in fridge overnight ready to bake in the morning.
Suggested baking :
Half batch into 20 mini muffins, bake 12 -15 min
Full batch x18 muffins (smallish), bake 15-20 min
Lge muffin papers x12 ,bake 20 -25 min
Freeform dollops will bake quicker depending on your oven tray material.
Thermomix Model
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Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Perfect! I baked as dollops on a tray and they looked and tasted just like I remember my mother's did when I was a child.
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