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Blue berry muffins - berry muffins recipes

Sunday, December 6, 2009

                                               Blue berry muffins - berry muffins recipes

Blue berry muffins - berry muffins recipes Ingredients

Nonstick spray or paper muffin cups

13/4 cups plus 1 tablespoon all-purpose flour

1/2 cup oat flour (see A Guide to Some Ingredients, page 11)

1/2 cup sugar

1 tablespoon baking powder

1/2 teaspoon salt

1 pint berries, hulled if necessary

1 large egg, at room temperature

3/4 cup buttermilk (regular or low-fat)

8 tablespoons (1 stick) unsalted butter, melted and cooled

1 teaspoon vanilla extract

Blue berry muffins - berry muffins recipes Cooking Process

1. Position the rack in the center of the oven and preheat the oven to 400°F. To prepare the muffin tins, spray the indentations and the rims around them with nonstick spray, or line the indentations with paper muffin cups. If using silicon muffin tins, spray as directed, then place them on a baking sheet.

2. Whisk 13/4 cups of the all-purpose flour, the oat flour, sugar, baking powder, and salt in a medium bowl until uniform. In a small bowl, toss the berries with the remaining 1 tablespoon all-purpose flour. Set both bowls aside.

3. In a large bowl, whisk the egg, buttermilk, melted butter, and vanilla until smooth. Use a wooden spoon to stir in the flour mixture just until moistened. Gently fold in the flour-coated berries, incorporating them without breaking them up.

4. Fill the prepared tins three-quarters full. Use additional greased tins or small, oven-safe, greased ramekins for any leftover batter, or reserve the batter for a second baking. Bake for 20 minutes, or until the muffins are browned with cracked but rather flat tops. A toothpick inserted into the center of one muffin should come out with one or two moist crumbs attached, provided the wet berries don’t gum up the toothpick as it pierces the muffin.

5. Set the pan on a wire rack to cool for 10 minutes. Gently tip each muffin to one side to make sure it isn’t stuck. If so, gently rock it back and forth to release it. Remove the muffins from the pan and cool them upside down on the rack for 5 minutes more before serving. This stops the muffins from collapsing. If storing, cool them completely before sealing in an airtight container. The muffins will stay fresh for up to 2 days at room temperature. Because the berries remain whole, we do not recommend freezing these muffins—they will turn mushy when defrosted.Blue berry muffins - berry muffins recipes


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