Madeleine Muffins - cooking recipe

Ingredients

225 g flour
175 g caster sugar
100 g unsalted butter
10 g baking powder
4 eggs
1 orange zest
1 pinch salt
1 teaspoon orange blossom water

Preparation

In a bowl whisk the eggs and sugar together at high speed and until you obtain a fluffy white mixture. It took around 2 minutes with my electric whisk. A ribbon should form in the bowl when the beaters are lifted.
In a different bowl mix the flour, baking powder and salt.
Sift the flour mixture onto the egg mixture and blend well after each addition. Add the flour mixture in 3 times.
Add the orange zest, orange flower water and the melted butter.
Keep stirring with a wooden spoon until well incorporated.
Keep in the fridge for 20 minutes.
Pre heat an oven at 200C.
Pour the Madeleine dough into a piping bag.
Buttered the muffin tray.
Pip the dough into a mini muffins tray.
Cook for 10 minutes or until the cakes are lightly golden not brown if you want then soft as the in the original recipe.
Use the tip of knife to loosen the cakes from the pan.
Dunked into coffee or tea or eat as is.