We are Sorted, a group of mates
from London, exploring the newest and best
in the world of food, whilst trying
to have a few laughs along the way.
We've got chefs,
we've got normals - (beep)
and a whole world of stuff for you to explore
but everything we do starts with you.
- Hello, I'm Barry and this is Jamie
- And today it's all about muffins.
- My, my, my, would you look at all of our muffins.
We have three different types on the table in front of us.
We're gonna start with the basic one.
We're then gonna see if we can double the time
and see what the results are from that
and then we're gonna times that by 1.5 in
terms of time but we're gonna add a chef
as well and see how that gets us on.
- We will compare them at the end
and we'll show you the methods for all three
but first Barry..
- A white chocolate and blackberry muffin.
Basic recipe not a bad, basic person.
If you're new to Sorted I think it's really important
I point out right now that I am not a baker
which is why I'm keeping it really simple
and making a classic muffin mix
with a bit of blackberry and orange
and this is what I need.
I've got my dry ingredients
flour, baking powder and sugar.
My wet stuff; sunflower oil,
buttermilk, eggs and vanilla extract
and then my flavours; blackberries,
oranges, white chocolate and Demerara sugar
and we'll all be using one of these..
To make a classic muffin mix you stick
all your dry stuff into your machine,
turn it on and give it a mix
and then in with your wet stuff and give that a mix.
You wanna mix it until it's just
combined, otherwise you might over mix
when you add your other ingredients in.
If you're making vanilla muffins then you can
just stop here but we're gonna plough on.
We've got some blackberries, some orange zest,
some white chocolate and you wanna mix that up
just so it's starting to combine but
don't break up all those blackberries.
The silicone beater gets right down to the bottom.
You wanna fill these about three quarters the way
and try not to make a mess
which I am rubbish at.
Add half a blackberry to the top of each
to finish off, a few more sprinkles
of white chocolate and your Demerara.
To give these their classic muffin look
you have to stick it into a really hot
oven, it's at 220 and as soon as they go in
turn it down to 180 and let them cook for
about twenty minutes so they're nice and risen,
golden and cooked all the way through.
- Eeeeeeeeeh!
- Classic, classic.
- Everything you'd expect from a child.
- I mean, basic.
- Yeah but brilliant.
- But brilliant
- Well, we'll see - we'll see.
Would you like me to blow your mind
with some classic Jamie flavours in your muffin?
- I'm sure we haven't got a choice.
- All right, it's obvious Barry knows his way
around a muffin but what if we took his idea of
a muffin and then added some decent flavors?
Let's go for savoury muffins.
For my flavor mix I'm using orange peel,
black peppercorns, thyme and smoky pancetta
and then here's a muffin mix you might recognize.
Dry stuff; flour, sugar, raising agent.
Wet stuff; buttermilk, oil and eggs.
And as well as using this big boy
I'm not afraid to get my little one out as well.
To get started I'm gonna peel three oranges
and bake the peel in an oven for 20 minutes.
Whilst they're baking up in the oven,
now is the perfect time to create
the best smell (laughing)
Oh hey!
Whilst they're baking in the oven
it's now time to create the best smell
that anyone has ever smelt.
Let's cook some bacon.
I can now add my baked orange peel,
peppercorns and thyme into my little one,
blend them up and then when my pancetta is
nicely golden I can chuck that in,
give that another whiz just to
create the perfect smell ever.
And if you don't have pancetta kicking around
feel free to use ordinary bacon or just cooked ham.
Also worth pointing out, if you like the
smell of this flavour mix how about adding
that into a pancake batter, a waffle
batter or even in the middle of some flatbreads.
You're welcome.
Shall we make some muffins?
Now you've already watched Barry do this once
but I'm going to show you how to do it properly.
Start with your dry ingredients
flour, sugar, raising agent and salt
into the mixer, give it a little mix up
and then in with your wet ingredients
oil, eggs and buttermilk.
Give that another mix and then finally
in with your flavor, bring it all together
and then spoon it into 12 muffin cases.
And if like me, you have trouble controlling
your portion sizes why not use something
handy like an ice cream scoop
to make sure every muffing is exactly the same
and as a final touch, a little sprinkle
of Demerara sugar and some salt before
they go into an oven at 220 degree celsius
but as soon as they go in, you turn
that oven down to 180 degrees
so they get a good initial rise but then they cook through.
Jamie's top tip.
Oooooooh!
- Already confusing my nose.
- It's a savoury muffin.
- But if you increase the time threefold
on what Barry did Orange and olive oil muffin.
Let me show you.
My muffin recipe is purely selfish.
This is one of my favourite cakes
one of the best cakes I've ever tasted.
All I've done is put it in muffin form.
It's almost Identical to Barry's
you just need to get ahead by about an hour.
For it I'm going to use a whole orange
and then all the other muffin ingredients
flour, raising agent, sugar and a pinch of salt,
eggs, buttermilk, instead of sunflower oil
though I'm going for olive oil.
Finally, a few fresh blackberries.
I'm still using the big mixer but I'm also
adding on this attachment.
Barry zested his orange, Jamie dried out
the peel, I'm using the entire thing.
One whole orange into a pan of water,
heat it to a boil and simmer for an
entire hour until it goes lovely and soft.
I've got a "here's one we made earlier"
this orange has been bubbling away for
an hour, the whole thing is really soft.
Just take out the little stalk
and then the whole orange goes
into your food processor with blade
attachment and blitz it to a pulp.
And that's it, it's as simple as that.
So, it takes an hour to boil,
seconds to blitz up and the rest
of the recipe is pretty much the same as Barry's.
Attach the silicon beater
and go into the bowl with all the dry ingredients
flour, raising agent, sugar and salt.
Give it one little mix just to combine
the raising agent with the flour.
Next in with the orange pulp
and because you've got the zest and the pith
and all the juice it is the most intense
orange flavour ever but without the bitterness
and that's what the hour of simmering does.
So, really easy but well worth doing.
Now, both previous recipes have used
sunflower oil although Jamie's
also used some of that pancetta fat
and I'm going with olive oil
but I'm also adding in a little bit
of extra virgin olive oil so you've got a really
incredible flavour to go with all that orange
and I think the key, like with so many batters
pancake batters, waffle batters
don't overwork it.
As soon as it's mixed, stop.
Hold half a dozen blackberries back,
you're gonna halve those and put
them on top of the muffins later.
The rest can go in for one final mix.
Now, you've seen Barry spoon,
Jamie ice cream scoop, I prefer
to pipe but you'll need a nice big hole
in the bottom of your bag
because you've got whole blackberries in there.
Three quarter full ,
oven up to 220,
half a blackberry on top,
a sprinkle of Demerara sugar
and then into an oven at 220 for about 25 minutes.
Turn down the oven to 180 the moment they go in.
Aaaaaaah!
- Also worth pointing out
that as we've gone up the scale
the muffin cases have gotten more
intricate - Elaborate
- That was actually a coincidence
but there we go.
Shall we start with the white chocolate,
blackberry and orange?
- Cheers.
We always cheers.
- I nearly clicked my jaw there.
Cheers!
- Cheers. - Cheers.
- I really like the crunch that you get
from the white chocolate chips.
That's great.
- But then you bite through
and considering it is as simple
as just zest from orange, it's got
a really good orange flavor and then occasionally
you bite through a pop of blackberry.
- It's a muffin.
That's everything a muffin should be.
- If that's what muffins are
then we're paying far too much
for them in posh coffee shops.
- Oh yeah.
Now, onto yours Jamie.
You realize this isn't a competition.
You were quite aggressive in your
bit about putting mine down quite a lot.
- I'm just saying if you're gonna have a muffin..
- Put bacon in it?
- Put bacon in it. (laughing)
Cheers!
- Cheers. - Cheers.
- That is a dense muffin. - Mm.
- I'm being taken to places.
- I don't understand.
- I didn't think a muffin could be clever
but that is clever.
So, the fat from the pancetta and
the smoky-ness and the richness
goes all the way through it in the
same way that the sunflower oil
keeps that really moist, the pancetta
fat from here runs all the way through it
but the thyme and orange just completes it.
- Obviously, we love bacon.
That's always gonna be good but to get
the freshness and the zing from the orange
and then the herbiness from the thyme...
Well done me.
- This is one of my favourite cakes ever.
Orange and olive oil cake,
we've just put it into muffin form.
- Oh it's so warm!
Cheers.
- Cheers. - Cheers.
- What a day!
- Oh! That is exquisite!
- It's different again, isn't it?
- Yeah!
- It's got so much bounce to it.
- Oh, I hate myself but it's a much more
rounded, orange flavor.
- Aren't all oranges round?
It's almost orange curd like.
- Yes.
- It has that, the richness from the
eggs and the buttermilk and the olive oil
with the amazing orange flavor.
Slightly biased because that is my
favourite cake of all time and all
I've done is made it smaller so I
get a whole one instead of a slice of one
so I'm gonna have to stick with that.
I know it takes an hour to boil
an orange but you don't have to sit and watch it
and at that point it's as easy as Barry's,
you've just pre-boiled the orange
and it makes such a difference.
- I love the fact that you can make
a banging muffin in half an hour
just by mixing some dry ingredients, some wet
ingredients and then sticking it into an oven.
Like, that is, that is sensational.
To then take that up a gear with some surprises
with the bacon, orange and thyme
I think is really clever to use your word
but I really like the thought that you
could experiment with different flavours
and that, I said this in the kitchen
that flavour mix that I made
you could use in loads of different
batters and that kind of thing.
It'd be great in like, pancakes and waffles.
- Oh yeah!
- I wouldn't usually associate orange and pancetta
- No - But it's such a good combo
- Yeah.
- Ben's muffin is exceptional.
- I think I have to agree.
- It's exceptional, I can't -
I have to compare mine against his
'cause they're the same, similar flavours
but that is a
that could be the perfect muffin.
- Considering it took more time
but no more real effort
I would choose your muffin every day.
- Do I get three for three?
Well that's pretty decisive here
but as ever you guys get a say too.
What do you think would be your favourite muffin?
Or if you get the recipes down below,
you can give them a go, cook 'em up
and then really decide
and let us know down below.
- If you're enjoying these Three Way videos
then make sure you subscribe and like
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that YouTube give you permission
to do, do it!
- Oh, okay, all right,
bye, thanks, bye. - See ya next time.
- As we mentioned, we don't just
make top quality YouTube videos.
- LOL
- We've built the Sorted Club where
we use the best things we've learnt
to create stuff that's hopefully
interesting and useful to other food lovers.
Check it out if you're interested.
Thank you for watching and we'll
see you in a few days.
- Wrong way! I've turned it the wrong way!
And that's why I'm keeping it mega simple
with a basic cup - muffin mix.