Ingredients :
- 1 1/2 cups cake flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 2 tablespoon granulated sugar
- 1 1/4 cups milk
- 1 1/2 teaspoons fresh lemon juice
- 1 large egg
- 2 tablespoons butter, melted
- 1 teaspoon vanilla extract
- 1/2 cup fresh blueberries or anout enough for 3 bluberries for each muffin, depending on size of blueberries
- FOR SERVING
- Warm, pure maple syrup
Method :
- Preheat oven to 425°F. Spray 36 mini muffin tins with bakers spray
- In a bowl combine flour, baking powder, sugar and salt, whisk to blend
- In another large bowl add milk and lemon juice, whisk and let sit 1 minute
- Whisk in egg, butter and vanilla
- Stir in flour mixture until mostly smooth, the batter will be thin. Don"t be tempted to add more flour, they will puff up light and tender in the oven
- Fill mini muffin pans 2/3 full with batter
- Add 2 to 3 fresh blueberries to each muffin. 3 if the bleberries are small, 2 if large
- Bake 9 to 10 minutes until puffed and golden and a toothpick inserted in area without a blueberry comes out clean
- Cool on pans about 1 to 2 minutes before removing to a rack to cool. Run a thin knife around any that stick to pans to remove.
- Serve with warm maple syrup for serving
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