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Delia Smith   Delia Smith

Featured Recipe

Fresh Apricot and Pecan Muffins with Cinnamon Icing

MAKES 20 MINI-MUFFINS OR 6 MAN-SIZED MUFFINS

Muffin Mix

½ cup all purpose flour
½ cup whole wheat flour
½ tablespoon baking powder
¼ teaspoon salt
½ teaspoon ground cinnamon
1 large egg
3 tablespoons superfine sugar
½ cup milk
½ stick butter, melted and cooled slightly
1 teaspoon pure vanilla extract
3 fresh apricots, finely chopped
¼ cup pecans finely chopped and lightly toasted

Cinnamon Icing

1 cup confectioners’ sugar, sifted
Approximately 3 teaspoons water
2 teaspoons ground cinnamon
10 toasted pecans, cut in half

(You will also need 2 mini-muffin trays, each cup measuring about 1 ¾ x ¼ inches, or standard muffin trays.  The muffins can be baked with or without paper muffin cups, which simply help to keep them fresh.)

Preheat the oven to 400° F.

Start off by sifting the flours, baking powder, salt and cinnamon into a large bowl.  Then in a separate bowl, mix together the egg, sugar, milk, melted butter, and vanilla extract.  Now return the dry ingredients to the sieve and sift them straight onto the egg mixture (this double sifting is essential, because there won’t be much mixing going on).  What you need to do now is take a large spoon and fold the dry ingredients into the wet ones – quickly, in about 15 seconds.  Don’t be tempted to beat or stir, and don’t be alarmed by the rather unattractive, uneven appearance of the mixture: this, in fact, is what will ensure that the muffins stay light. 

Now fold in the apricots and pecans into the mixture, again with a minimum of stirring : just a quick folding-in.  Spoon in just enough mixture to fill each muffin cup (if you’re not using papers, grease the trays well) and bake on a high shelf of the oven for 20 minutes for mini or 30 minutes for the larger ones or until well risen and brown.

Remove the muffins from the oven and let cool in their trays for 5 minutes before transferring to a wire rack (if they are in paper muffin cups remove them from the trays straightaway).  Leave to get quite cold before icing.

For the icing, mix the confectioners’ sugar with the water and cinnamon and spoon a little onto each muffin when they are cold, then top with half a pecan.


Cookbook available in March 2000.
Call 1-800-514-9046 for more information.

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