This recipe from Joepastry.com has taken over from the other muffin recipe I had been using. Thanks to the acidity in the sour cream, it is far more moist. Which equals yummy. :)
His notes on muffins are super helpful. In fact, his notes on just about anything are super helpful. Read on here: http://www.joepastry.com/2012/making-blueberry-muffins/
Ingredients:
10 ounces (2 cups) all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
4 ounces (1/2 cup) butter, room temperature
5.25 ounces (3/4 cup) sugar
2 eggs, room temperature
4.25 ounces (1/2 cup) sour cream, room temperature
2 ounces (1/4 cup) milk, room temperature
about 1 1/2- 2 cups berries (3/4 – 1 cup chocolate piece or nuts)
(Note: If using blueberries, make sure they’re thawed through first! Other berries “weep” more, so are better if slightly frozen beforehand.)
Preheat your oven to 350 degrees Fahrenheit. Grease a muffin mold. Sift the dry ingredients except for the sugar together into a medium bowl. In a large bowl cream the sugar and the butter with a wooden spoon until it’s light and fluffy. Beat the eggs into the butter/sugar mixture one at a time, then the sour cream and milk. Pour the dry ingredients into the bowl and gently fold it all together, leaving a few spots of unmixed flour. Add the…whatever, and stir until it’s all just incorporated. Fill the molds about 3/4 of the way to the top. Bake for 25 minutes, until a toothpick inserted in the center comes out clean. Cool and eat!
To make into bread:
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