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！
Cranberry Brown Sugar Muffins
makes 6 muffins
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.
原味乳酪 120 克
芥花籽油或菜油 2湯匙 (28 克)
Preheat oven to 425°F/215°C. Line muffin pan with paper liners.
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.
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.
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.
Remove pan from oven. Cool muffins in pan for 5 minutes before transferring to a wire rack to cool. Serve warm.
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