With this standard muffin mix, you can toss out all those recipes dictating what you need for EACH type of muffin. This is the only muffin recipe you’ll need to use again…and there is nothing wrong with that.
STANDARD MUFFIN MIX
INGREDIENTS
– 1 3/4 cups all-purpose flour
– 1 1/2 teaspoons baking powder
– 3/4 teaspoon coarse salt
– 4 tablespoons (1/2 stick) unsalted butter, roomemperature
– 1 cup sugar, divided
– 1 large whole egg plus 1 large egg yolk
– 1 teaspoon pure vanilla extract
– 2/3 cup whole milk
– 1 1/3 cups fresh blueberries or raspberries, or 1 cup chopped fresh strawberries, or 1 cup chopped ripe banana and 1/4 cup chopped toasted pecans
– 1/8 teaspoon ground mace
– 1 3/4 cups all-purpose flour
– 1 1/2 teaspoons baking powder
– 3/4 teaspoon coarse salt
– 4 tablespoons (1/2 stick) unsalted butter, roomemperature
– 1 cup sugar, divided
– 1 large whole egg plus 1 large egg yolk
– 1 teaspoon pure vanilla extract
– 2/3 cup whole milk
– 1 1/3 cups fresh blueberries or raspberries, or 1 cup chopped fresh strawberries, or 1 cup chopped ripe banana and 1/4 cup chopped toasted pecans
– 1/8 teaspoon ground mace
DIRECTIONS
1. Preheat oven to 375 degrees. Line a standard 12-cup muffin tin with paper liners. Set aside.
2. Whisk together flour, baking powder, and salt in a medium bowl. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and 3/4 cup sugar until light and fluffy. Add egg and egg yolk, and vanilla; mix until well combined. Reduce speed to low; alternate adding reserved flour mixture and milk, beginning and ending with flour. Gently fold in berries (or other mix-ins) using a rubber spatula.
3. Divide batter evenly among prepared cups. In a small bowl, stir together remaining 1/4 cup sugar and mace. Sprinkle evenly over batter. Bake until light golden brown, about 25 minutes, rotating halfway through baking time.
4. Cool in pan on a wire rack 15 minutes before turning out muffins. Serve warm or at room temperature.
2. Whisk together flour, baking powder, and salt in a medium bowl. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and 3/4 cup sugar until light and fluffy. Add egg and egg yolk, and vanilla; mix until well combined. Reduce speed to low; alternate adding reserved flour mixture and milk, beginning and ending with flour. Gently fold in berries (or other mix-ins) using a rubber spatula.
3. Divide batter evenly among prepared cups. In a small bowl, stir together remaining 1/4 cup sugar and mace. Sprinkle evenly over batter. Bake until light golden brown, about 25 minutes, rotating halfway through baking time.
4. Cool in pan on a wire rack 15 minutes before turning out muffins. Serve warm or at room temperature.
No comments:
Post a Comment