Thursday, November 24, 2011

MUFFINS..moist and delicious

makes 1dozen muffins

1 pound (3 1/2 cups) unbleached all-purpose flour
4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon table salt
1 1/3 cup brown sugar/palm sugar (any)
5 ounces (10 tablespoons) canola oil + 04 tbsp unsalted butter, melted and let it cool.
1 cup whole milk,
1 cup creme fraiche or sour cream
2 large eggs
1 large egg yolk
How To Make:
In a large mixing bowl, sift together the flour, baking powder, baking soda, and salt; mix well. In a medium mixing bowl, whisk together the sugar, canola oil+melted butter, milk, creme fraiche or sour cream, eggs, and egg yolk until well combined.
Pour the wet ingredients into the dry, and fold gently with a rubber spatula just until the dry ingredients are mostly moistened (the batter will be lumpy)—there should still be quite a few streaks of dry flour.
Use an ice cream scoop if you have one with a "sweeper" in it; otherwise, use two spoons to spoon the batter into the muffin cups lightly oil , distributing all the batter evenly. Bake until the muffins are golden brown and spring back lightly when you press the middle, 30-35minutes in 350 degree F (175 degree C). Let the tin cool on the rack for 15-20minutes.
Store the muffins in the airtight container at room temperature.
PS: You may add chocolate choco-chips or cashew nuts for garnish.


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