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one year ago: cinnimini rolls

my little birds were skeptical about said blueberries….AND the giant bag of chocolate chips a certain (wonderful) kitchen host had left on the counter definitely didn’t help my “blueberries are delish” argument….but when all was said and done, these muffins were a hit. (and only one of my little birds picked around the blueberries)

if you’re looking for a kid friendly treat, muffins are a great choice. you don’t need a boxed-mix in your cabinet because you probably have all the ingredients you need. as far as equipment, you only need a couple bowls, a spoon and a muffin pan…no mixer required (that would actually hinder this recipe) not only are they super simple….but they are also a super quick treat – we’re talking under and hour quick.

ingredients:
streusel topping:

1/4 cup all-purpose flour
1/4 cup brown sugar (packed)
1/4 teaspoon ground cinnamon
2 tablespoons butter (chilled)

muffins:
3/4 cup milk (room temperature)
1/4 cup vegetable oil
1 large egg (room temperature)
2 cups all-purpose flour (sifted)
1/2 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup blueberries (fresh, frozen or drained canned)

preheat your oven to 400°.

prepare your muffin pans. either line with paper baking cups, or spray the bottom of the pan with cooking spray. set aside.

begin with your streusel. (if your cool enough, roll your R’s every time you say streusel….it will make you feel much fancier. i mean, don’t feel bad if you can’t do it….i can’t either….but the girls certainly enjoyed using the extra flair) in a medium bowl, stir your flour, brown sugar and cinnamon together. cut in your chilled butter till your mixture is crumbly, with the largest pieces about pea-size.

tips and tricks:
cut in” is a term used for mixing butter or shortening into your ingredients. you cut the butter with a fork or knife as you stir/mix it with the ingredients. the result is a crumbly mixture instead of a smooth mixture. use chilled butter, so that it keeps its form as you mix. if your butter is softened, it will just mix in smoothly with your ingredients.

in a large bowl, combine flour (sifted), sugar, baking powder and salt. mix all these ingredients together and in the center, make a well.

tips and tricks:
a “well” is exactly what it sounds like, a sunken in area. stir your ingredients together and run your spoon around the edges making high walls. then, in the center of your dry ingredients, scoop out a well.

these are your “dry ingredients” + “well”

in another medium-sized bowl beat together milk, vegetable oil and milk till well blended.

these are your “wet ingredients”

pour your wet ingredients into the well you have created in your dry ingredients. stir your ingredients together just until your dry ingredients have absorbed your wet ingredients. your batter will be lumpy, and that’s the way you want it. about 10-15 times around the bowl should be enough. don’t be tempted to keep going…over-mixing will create a tough or compact muffin.

tips and tricks:
please believe me when i say, don’t over-stir your ingredients. i know it’s hard to look at lumpy ingredients….but i’m telling you, if you stir till it’s smooth…you’re going to get dense muffins. over-stirring causes the gluten in the flour to over-develop and results in a tough muffin, peaked tops or tunnels.

next comes the blueberries. (or strawberries, apples, bananas, chocolate-chips…whatever you prefer)

tips and tricks:
wash your fruit and toss them in flour. this just helps your fruit not to fall to the bottom of your muffin.

gently fold your berries into your batter.

tips and tricks:
the term “fold” is used when you need to stir in an ingredient gently. we have already mixed this batter up as much as we need to, so in this step we fold for two reasons: 1. to avoid over-mixing and 2. to be careful not to squish the berries. fold by scooping your spoon or rubber spatula under all your ingredients and lift up and fold over to the other side of the bowl. continue doing this till your berries are thoroughly mixed in.

spoon your batter into your baking cups, dividing evenly. only fill your cups about 3/4th full. sprinkle your streusel on top, about a tablespoon for each muffin.

bake for 20-25 minutes or until golden brown. you’ll want to transfer your muffins from the pan to a cooling rack after about 3-5 minutes of cooling. removing them from the pan prevents moisture from collecting between the pan and the bottom of your muffin.

serve warm….with butter, if you’re smart like me.

enjoy!

-L

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