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Amarena Cherry Muffins

I often receive gifts, treats, books, kitchen tools and small trinkets from friends and family. Recently, a colleague gave me a jar of Fabbri 1905 Amarena Cherry. Not wanting to use it because 1; GORGEOUS JAR! 2; it just felt too precious to be used, I store it quietly in the fridge for a couple of months. Today I took a tiny plunge on courage (oh how dramatic) and make a dozen muffins with these precious, dark, sour gems. (This jar makes a nice flower vase on the dining table, oh how versatile)

Recipe to follow below.

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Start with a basic muffin batter
Makes a dozen

Ingredients
1/2 cup melted salted butter
3/4 cup caster sugar
2 cups flour
2 eggs
2 tsp baking powder
1/2 cup full cream milk
Fabbri 1905 Amarena Cherry

Preparation
Sift flour, caster sugar and baking powder in a bowl. If needed, double sift. Mix well and make a hole in the center. Beat eggs in a separate bowl. Slowly pour some melted butter in the centre of the flour mix. Carefully start mixing flour and butter, adding the remaining butter until mixture is incorporated and smoothed. Then add in the milk, half at a time. Again, mix until mixture is liquefied and consistent. Add the the beaten eggs and mix well until it’s has a creamier texture.

Ready For The Oven
Preheat oven at 200C for Fan or 180C for Convention. Line muffin tins with paper cups. Fill a spoonful of batter into cups, followed by a teaspoon of about 2-3 Fabbri 1905 Amarena Cherry , don’t mind the syrup in! It’s wonderful. Finish with a dollop of the batter. Bake on the middle rack for about 25-30 minutes until centre comes out clean. Cool on a cooling rack or just tip the muffins in the pan at a 45 angle to release heat and moist.

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Unlike using fresh fruits, the cherries will not appear as the batter rise in the oven. So serve with more of the Cherry syrup and dust powdered sugar over. Extremely brilliant. The sugar balances the bitter and sour notes from the cherry without overpowering on the palate.

You can make adjustments to the muffin by adding cocoa chips into the batter with the cherries – I’d imagine how decadent this would be.

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Tuile & Tea Supply Store

Hello! I now run a side-store to supply necessities for the daily affair. Currently I produce my artworks with Society6 and all orders are available for worldwide shipping. Local Singapore orders are eligible for pre-orders and free shipping.

It’s a small stepping stone for me and I’m ready to bring this on.

Visit Suppy Store for more.

Some items available for sale

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Current Table Obsession: Edible Liquid Gold

I stopped by some gourmet store (honestly, I entered it blindly, lured by glimpses of gourmet products) post-yoga earlier this morning. Then I saw some boxes of honeycombs. “Ooohhh… gorgeous!” Getting a little bit excited on the inside. “Nope.” I told myself. 10 minutes later I checkout with a box of that honeycomb and freshly baked loaf of bread. The store keeper was so nice, we had a chat for another 15 minutes or so on yoga (well yes!)

I noticed some crystallized sugar in my honeycombs but later learned that it was most likely due to the hot weather right now in Singapore. I dare not say warm and sunny because that’s a complete lie. It is HOT and HUMID. These two together are nasty.

Anyhow, I spread it on the loaf when I got back and it was amaaaaaaazing! We rarely get honeycombs in local supermarkets here in Singapore so when I see one, it’s either in some gourmet or a specialty honey store.

Just look at that liquid gold! Technically, honeycomb contains unprocessed honey and holds lots and lots of medicinal and health benefits. One of which is good for the digestive track and sore throat. Definitely a Godly food. Thank you bees!

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