From this recipe
Not a bad recipe that I modified by adding blueberries. Can taste the baking soda but otherwise, there wouldn't be quite so much muffin top! I found that the muffin papers were great because there is more muffin top and less 'stump', without having to scrub the muffin pan. I also added the dry to the wet, rather than the other way around as this and many other muffin recipes prescribe.
Ingredients (makes 11)
2.5 cups all purpose flour
1 tbsp baking powder
1 tsp soda
½ cup chocolate chips
½ cup blueberries (I used frozen but fresh will do too)
½ tsp salt
½ cup butter, melted (125g)
1 cup sugar
2 eggs
1 cup milk
1 tsp vanilla
Method
1) Prepare the muffin papers if using. Preheat oven to 220 deg C.
Cube the butter and melt in the microwave in 10 or 15 second bursts. Set aside to cool.
2) In a big bowl, combine the wet ingredients. Beat the eggs and sugar till pale. Add the milk, vanilla and butter.
3) In a smaller bowl, sift the flour, baking powder and soda. Add the salt, chocolate chips and blueberries. Toss the choc chips and blueberries in flour. This prevents the chips and fruit from sinking, and blueberries from bursting and turning everything blue.
4) Using a whisk, add the dry ingredients the wet gradually, and rotate the whisk to fold in eveything. Do not over beat, just combine till everything is mixed with no dry floury spots. The batter will be thick.
5) Spoon into the prepared papers (I find the ½ cup measuring cup useful). Try to push the very thick batter down into the edges of each muffin mould but be gentle. Fill to 3/4 of the muffin mould.
6) Bake at 220 deg C for 5 minutes, then turn down to 190 deg C and bake for another 15 to 20 minutes. I turned the pan in the last 5 minutes to brown the tops evenly.
7) Let it cool in the tin for 5 to 10 minutes, then cool completely on a cooling rack.
Recipe feedback
Notice how muffins lose the 'crunchy' muffin top the next day? Did a little experiment to see what happens to muffins after a night.: muffins in an airtight box in the fridge (A), muffin in airtight box left outside (B), and muffin left outside but with a breathable fly cover (ie not in saran wrap; C).
The next morning, here's the verdict. C was the most moist for some reason and cakey soft. B was drier but still cakey soft. C retained a slight bit of 'crunch' but inside was dry, so maybe the crunch was a byproduct of getting drier. In sum, sadly, none of the muffins maintained the crunchy muffin top but if these muffins weren't so prone to mould after the 3rd day since there are no preservatives within, I would probably leave them outside!
Alternative chocolate chip and almond recipe
No comments:
Post a Comment