Tuesday, July 25, 2006
With all those berries waiting patiently in the fridge, I searched the Net for the perfect berry muffin recipe. I came across quite a few recipes, but none of them quite appealed. I like recipes to sound (or read) like they know what they're about, and especially so if the end product is something with which I'm not really familiar.
Anyway, just when I was getting tired of seeing the same old recipe on different websites, I came across a blog from Boston (http://homeyturtleg.blogspot.com/) that had JUST what I was looking for - a quest for a better mixed berry muffin.
Now how could I resist that, especially as the write-up wasnt over gushy (mea culpa sometimes, I know *blush*), just matter-of-fact about the delectableness of the end product. I HAD to try the recipe. So I did. The recipe said it made 12 muffins, but when I saw the amount of batter I ended up with, I wondered if that was a mistake. Perhaps they made 24 muffins. But no, the instructions were to fill the muffin cups 3/4 of an inch over the top - not 3/4 of an inch from the top.
I understood why when the muffins began to bake - they rose up and rested their rims on the actual muffin pan, looking extremely professional (sorta mushroom shaped... or if you like your similes to be more virile, they were like the "V" shape so preferred by M&B authors for their heroes... broad shoulders tapering to a narrow waist - heheheheh). Anyway, I was extremely impressed with the result (not to mention impressed with myself).
The muffins were delightful - melt in the mouth softness with a wonderful aroma and taste. They were pretty good the next day too, warmed in the microwave. But if you wish to attain muffin nirvana, you've just gotta have 'em when they're oven-fresh and warm.
I've found the perfect mixed berry muffin recipe. My quest is ended. Guess I have to start another quest now! :)
This is my submission for ARF/5-a-day #30 hosted by Cate at Sweetnicks
Recipe for: Berry berry berry perfect muffins
3-1/2 cups flour
4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1-1/3 cup white sugar
3/4 cup unsalted butter, melted and cooled slightly
1 cup whole milk
1 cup Greek yogurt, room temperature
2 large eggs, room temperature
1 large egg yolk, room temperature
2 tsp vanilla extract
1 tbsp finely grated lemon zest
2 cups mixed berries (I used fresh blueberries, raspberries, and strawberries)
1. Preheat the oven to 180C. Line a large 12-cup muffin pan with paper cups.
2. In a large bowl, sift the flour, baking powder, baking soda and salt and mix well.
3. In another bowl, whisk sugar, melted butter, milk, Greek yogurt, eggs, egg yolk, vanilla, and lemon zest.
4. Pour the wet batter into the flour mix and fold gently with rubber spatula until the flour is moistened. Do not beat.
5. Fold in the berries carefully.
6. Use a scoop to put the batter into the muffin cups so that the batter rises above the cup rim by about 3/4-inch.
7. Bake for 25 minutes or so until the muffins are golden brown. Let the muffin pan cool on a rack for 15-20 minutes. Eat warm (the muffins, not the pan...).
The muffins can be stored for a day or two in a tightly sealed container. Re-heat for 20 seconds in the microwave before serving (my preference).
Posted by Shammi at 10:27 am