Gingerbread Pots - Recipe

for the muffins:
1 cup self-rising flour
1 cup whole wheat self-rising flour
1 tbsp. baking powder
4 tsp. ground ginger
1 tsp. cinnamon
1 cup packed unrefined brown sugar
2 eggs
1/2 cup honey
1/2 cup butter, melted
3/4 cup milk
2 tbsp. roughly chopped candied ginger

1. Preheat the oven to 350F. Sift the flours, baking powder, ginger, and cinnamon into a large bowl. In a medium bowl, combine the remaining ingredients and beat with an electric mixer until smooth, about 2-3 minutes. Stir into the dry ingredients. Line 12 small terra cotta pots with baking parchments. Spoon batter into each cup until they are about 2/3 full. Bake for 18-22 minutes. Remove pots from the oven and cool for 10 minutes. You can gently tip the muffins out of the pots, or serve them in the pots for a different look.

for the drizzle:
1 cup confectioners/icing sugar
5 tbsp. lemon juice

2. Sift the icing sugar into a bowl and slowly add the lemon juice. Stir well, until just combined. Drizzle over the top of each muffin.

Makes approximately 12 muffins

Saffron & Raisin Brioches - Recipe

1/2 tbsp. active dry yeast
1/2 cup warm water
1 tsp. sugar
2 1/2 cups all-purpose flour
4 eggs
1/4 cup confectioners/icing sugar
1/2 cup salted butter, softened
1/2 cup raisins
pinch saffron1 beaten egg

Combine the yeast, water and tsp of sugar in a large bowl. Stir well and leave in a warm place for 10 minutes. Stir in 1/2 cup of flour until the mixture becomes a smooth paste. Beat the 4 eggs and add them to the yeast mixture. Add the icing sugar. Stir in the remaining flour and saffron, and mix until the dough is soft and slightly sticky. Leave in a warm place, covered with plastic wrap, for 45 minutes or until doubled in bulk. Preheat the oven to 400F. Grease 12 mini brioche or muffin molds. Beat in the butter, and raisins. Fill the the molds halfway. Leave in a warm place to rise for about 20 minutes, until the dough has risen to fill about 2/3 of each mold. Brush each brioche with a little of the beaten egg and bake for 20 minutes. Remove molds from the oven and cool for 5 minutes. Gently remove brioches from the molds and cool on a wire rack for an additional 25 minutes.

Makes approximately 12 brioches

Chocolate Chip & Raisin Brioches - Recipe

1/2 tbsp. active dry yeast
1/2 cup warm water
1 tsp. sugar
2 1/2 cups all-purpose flour
4 eggs
1/4 cup confectioners/icing sugar
1/2 cup salted butter, softened
1/2 cup raisins
1/2 cup semi sweet chocolate chips
1 beaten egg

Combine the yeast, water and tsp of sugar in a large bowl. Stir well and leave in a warm place for 10 minutes. Stir in 1/2 cup of flour until the mixture becomes a smooth paste. Beat the 4 eggs and add them to the yeast mixture. Add the icing sugar. Stir in the remaining flour, and mix until the dough is soft and slightly sticky. Leave in a warm place, covered with plastic wrap, for 45 minutes or until doubled in bulk. Preheat the oven to 400F. Grease 12 mini brioche or muffin molds. Beat in the butter, raisins, and chocolate chips. Fill the the molds halfway. Leave in a warm place to rise for about 20 minutes, until the dough has risen to fill about 2/3 of each mold. Brush each brioche with a little of the beaten egg and bake for 20 minutes. Remove molds from the oven and cool for 5 minutes. Gently remove brioches from the molds and cool on a wire rack for an additional 25 minutes.

Makes approximately 12 brioches