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Friday, August 26, 2011

Old-fashioned jam muffins

After the disappointing chocolate chip muffins that I baked few weeks ago , I baked another batch of muffins . This time , I tried Nick Malgiere recipe from his Bake ! book . It came out scrumptious , I guess , partly because I use cream instead of milk . I also forgot  to add lemon zest & vanilla but it didn't affect the end result :D . I just use half of the recipe .

All purpose muffins

Makes 12 standard-size muffins

2 cups all-purpose flour ( spoon into a dry measure cup and level off )
1/2 sugar
1 T baking powder
1/4 tsp salt
8 T ( 1 stick / 113 grams ) unsalted butter , melted and slightly cooled
1 large egg
1 cup milk

Other ingredients as per variations below :

Variations :

Blueberry muffins : Add 1 tsp grated lemon zest to the liquids . After mixing the batter , fold in 1 1 /2  cups rinsed , dried and picked-over blueberries . Sprinkle the tops of the muffins with 2 T sugar mixed with 1/4 tsp ground cinnamon right before baking .

Chocolate chip muffins : Add 2 tsp vanilla extract to the liquids . After mixing the batter , fold in 1 cup milk , semisweet or bittersweet chocolate chips. . Sprinkle the tops of the muffins before baking with 2 T unflavored sugar .

Old-fashioned jam muffins : Add 2 tsp vanilla extract and 2 tsp finely grated lemon zest  to the liquids ; half fill the cavities in the muffin pans and drop 1 ( measuring ) teaspoon of your favorite jam or preserves in the centrer of the batter ; add the rest of the batter , being careful to cover the jam completely ( I didn't heh! )

How to :

* Preheat oven to 190°C .
* In a medium bowl , mix the flour , sugar , salt & baking powder ; set aside.
* Pour the butter into a mixing bowl and thoroughly whisk in the egg; then whisk in the milk .
* Whisk about 1/3 of the flour mixture into the liquid until liquid is absorbed . Whisk in another third, again until the liquid is absorbed . Use a rubber spatula to fold in the last of the flour mixture .
* Gently fold in any enhancements to the batter and distribute the batter into the muffin pan .
* Bake muffins until they are well risen and golden and the point of the knife inserted in the center of one emerges dry , about 20 mintues .
* Cool the muffins in the pan on a rack and lift them out only after they have cooled completely .










Some baked muffins few months past :D

                                                              Blueberry muffins







                                        

                                                    Mocha chunk muffins




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