Queen's Muffins

   

 I wanted to bake an extra special treat today for an elderly friend of mine. I had sent her some of the fruity muffins that I baked last week, but her care giver ate them all before she could get one! (the naughty boy!)

   

 So today I baked her some more muffins . . . delicious Queen's Muffins, so called because they use a full 8 ounces of butter, which means they are tender and buttery . . . and stogged full of lovely currants.

   

 I am not sure if Queen Victoria ever had these, but I know if she did she would have loved them. 

 I can picture her now, sitting down to a tea table, covered in a pretty lace cloth . . . her silver tea pot waiting, with steam drifting up from it's spout and a lovely plate of these tasty muffins just waiting for her to dig in.

   

 Pinky poised, she would sip daintly from her cup and then . . . partake of a small nibble from the corner of one of these little gems . . . 

It seemingly so good that she would then not be able to resist taking a humongous bite, in a most Queenly manner of course!!

   

 I can just hear her now . . . "We are most content with these delicious buttery morsels of delight. More, kind Sirs, We request more, if you please!" 

   

 Okay, so maybe not . . . but I do think my elderly friend will quite simply enjoy them very much.

   

  *Queen's Muffins* 

Makes 12 large muffins, or 18 medium muffins 

Printable Recipe 

 So called because they are extra rich,stogged full of lovely currants and lots of buttery goodness. Perfect for an afternoon tea party! 

 7 ounces caster sugar (1 cup, 200g)

8 ounces butter, softened (1 cup, 220g)

3 large free range eggs 

1 tsp lemon extract 

1 tsp orange extract 

8.5 ounces plain flour (2 cups/280g)

2 tsp baking powder 

1/2 tsp cinnamon 

10 ounces dried currants (scant 2 cups, 285g)

 2 TBS icing sugar

 Preheat the oven to 160*C/325*F/gas mark 3. Line 18 muffin cups with paper liners (or 12 large). 

 Cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time. Stir in the lemon and orange extracts. 

 Whisk together the flour, baking powder and cinnamon. Stir this into the creamed mixture, only until the dry ingredients are evenly moistened. 

 Divide the batter evenly amongst the muffin cups. (3/4 full) 

 Bake for 25 to 30 minutes, or until a toothpick inserted in the centre comes out clean. Immediately remove from the pan. 

Wait five minutes then sprinkle with icing sugar. Serve warm.