Executive Chef Mark Oldroyd shares Cunard’s exclusive muffin recipe
By Patti Pietschmann, Travel Diva
Here’s a Labor Day project for anyone sheltering in place this Labor Day Weekend. Put on your apron, get out the ingredients and bake some mighty fine muffins.
Although we can’t yet cruise on one of Cunard’s fine ships, we can bring a taste of the galley home.
We were able to sample these tasty treats during a transatlantic cruise on the Queen Mary2.
Ready set go
This recipe makes eight muffins. What you need is:
6 oz caster sugar
5 oz melted butter
5.5 fl oz Greek yogurt
7 oz sifted self-raising flour
1 tsp baking powder
4 oz ground almonds
8 tsp strawberry jam
2 oz sliced almonds
Then you need to preheat the oven to 350 °F and prepare a muffin tin with 8 muffin cases.
Next get as a large bowl and whisk the egg until it becomes light and fluffy. Then stir in the sugar, almond essence, melted butter, and Greek yogurt.
Now gently fold the self-raising flour, baking powder and ground almonds into the wet mixture to form a batter (be careful not to over-beat: fold just enough to bring the ingredients together).
Place the batter into a piping bag, and the strawberry jam in a separate piping bag.
Now pipe the batter into the muffin cases until they are half full. Then stir in about 1 tsp of strawberry jam into the middle. Continue to pipe the rest of the muffin batter on top until the muffin cases are almost full. Sprinkle the top with sliced almonds.
Bake for 20 to 25 minutes until golden on top. Leave to cool before decorating.
The grand finale
Once cooled, pipe a rosette of buttercream in the middle of the muffin and top with a glacé cherry.
Eat ’em while they’re hot, but don’t burn your tongue. Happy Labor Day, til we cruise again. And when you’re ready to take to the sea Pavlus Travel specialists are here to help you (800-528-9300).