Muffins and Quick Bread

Cranberry Brown Sugar Muffins

My basic muffin recipe is based on King Arthur Flour’s. From this, I have created several flavors by substituting with various ingredients while keeping the ratios intact. I love to make my muffins with plain yogurt or homemade buttermilk instead of milk as they produce fluffier muffins. These muffins are so quick and easy to make. Two large bowls, a fork and a spatula are all you need. Just make sure you don’t over mix your batter. Otherwise you will get dense muffins that taste like hockey pucks!

EC的基本鬆餅食譜來自King Arthur Flour,只要比例維持不變,將材料稍作轉換便能成為不同味道的鬆餅。EC比較喜歡用原味乳酪或自製的酪奶(buttermilk)做鬆餅,因為它們比用牛奶做的更鬆軟。這是個簡單快捷的食譜,所需工具只是兩個大碗、一只叉子及一支膠刮!切記不要過度攪拌麵糊,否則鬆餅會變得十分硬呢!


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Cranberry Brown Sugar Muffins
蔓越莓黑糖鬆餅

makes 6 muffins
可個六個鬆餅

Ingredients

120 g all purpose flour
3/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/4 tsp ground cinnamon
40 g dark brown or brown sugar
1 large egg
120 g plain yogurt
2 Tbsp (28 g) canola or vegetable oil
1/3 cup dried cranberries

Notes: The eggs I use are about 50 g each without shells.

材料

中筋麵粉 120克
泡打粉 3/4茶匙
梳打粉 1/4茶匙
鹽 1/4茶匙
肉桂粉 1/4茶匙
黃糖或黑糖 40克
大蛋 1隻
原味乳酪 120 克
芥花籽油或菜油 2湯匙 (28 克)
蔓越莓乾 1/3杯

註:EC用的大蛋每隻淨重約50克

Directions 做法

Preheat oven to 425°F/215°C. Line muffin pan with paper liners.
焗爐預熱425°F/215°C,鬆餅模內放紙模備用。

Combine and sift flour, baking powder, baking soda, salt, and ground cinnamon in a mixing bowl. Mix well and make a well in the center. Set aside.
中筋麵粉、泡打粉、梳打粉 、鹽和肉桂粉混合過篩放入大碗中,將粉往周圍撥成粉牆狀備用。

In another large bowl, whisk the brown sugar, egg, yogurt and oil together until well combined. Add wet ingredients to the dry. With a spatula, gently fold a few times then add the dried cranberries. Fold until ingredients are just moistened Batter should be lumpy. DO NOT overmix or else you will get dense muffins.
另一大碗內放黃糖、蛋、原味乳酪和油充份拌勻,倒進乾料的粉牆中央,用膠刮輕輕拌幾下後加入蔓越莓乾繼續拌至剛無粉粒,麵糊應呈結塊狀並不順滑,切勿過度攪拌,否則鬆餅不會鬆軟。

Divide batter among the pan. Bake at 425°F/215°C for 5 minutes. Reduce oven temperature to 375°F/190°C and continue to bake until a toothpick inserted in the center of muffin comes out clean, about 10 to 12 minutes more for my oven. Adjust time accordingly.
將麵糊平均分配入模,放入425°F/215°C焗爐先焗五分鐘,然後將爐溫調低至375°F/190°C,繼續焗至竹籤插入鬆餅中央取出不沾麵糊,EC家中焗爐約需多焗十至十二分鐘,請自行調整時間。

Remove pan from oven. Cool muffins in pan for 5 minutes before transferring to a wire rack to cool. Serve warm.
取出後讓鬆餅在模內待五分鐘,之後可取出轉到鋼架放涼,趁暖吃。

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If you want to republish this recipe, please link back to this post.
版權所有,如需引用,請註明出處

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