Hello my peeps, yes it's been a while, but I'm back! Work has been taking up my entire life and basically killed me but now it's me time. Getting my juju back and starting to bake again, which I love! This is a recipe I recently developed (which I have been told is the best muffin ever) and of course can be used with a variety of fruit. The secret to the moistness and great texture is in the full fat Greek yogurt (so don't skimp). I promise to post more often, any requests?
Ingredients
2/3 cups granulated sugar
1 cup blueberries
zest of one lemon
1 teaspoon vanilla extract
2 room temp eggs
2/3 cup Greek yogurt
1/3 cup water
1/3 cup melted butter
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon cinnamon
1/2 teaspoon salt
1 tablespoon turbinado sugar (like Sugar in the Raw brand)
Procedure
Preheat oven at 350. Line a muffin tin with paper liners. Mix the berries and lemon zest plus 1 tablespoon from the total sugar amount and let sit in small bowl. Combine sugar, water, yogurt, butter, vanilla and eggs. In separate bowl combine flour, powder, and salt. Mix everything together with a spoon and put in muffin cups and sprinkle turbinado sugar on top. Bake 25 minutes until top is golden and it springs back when touched. Remember, less is more when it comes to making muffin batter, don't over mix as it creates tough and rubbery muffins.
No comments :
Post a Comment