| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables, Eggs, Dairy, Fruits |
|
|
12 |
Servings |
INGREDIENTS
| 1/3 |
c |
Brown sugar or granulated white sugar |
| 1/2 |
ts |
Ground cinnamon |
| 1 |
tb |
Butter; unsalted |
| 1/2 |
c |
Finely chopped walnuts |
| 2 1/2 |
c |
Unbleached white flour; up to 2 3/4 cups |
| 1 |
ts |
Baking soda |
| 2 |
ts |
Baking powder |
| 1/2 |
ts |
Ground cinnamon |
| 1 |
pn |
Salt |
| 1 1/3 |
c |
Firmly packed light brown sugar |
| 2/3 |
c |
Vegetable oil |
| 1 |
tb |
Minced lime; lemon, or orange zest, see note |
| 1 |
|
Egg |
| 1 |
c |
Buttermilk |
| 2 |
ts |
Vanilla extract |
| 1 3/4 |
c |
Loosely packed fruit; see note |
INSTRUCTIONS
STREUSAL TOPPING
ANY FRUIT WILL DO MUFFINS
1. For the topping, mix sugar and cinnamon in a small bowl or work bowl of
a food processor, add butter. If mixing by hand, use fingertips, a pastry
blender, or 2 forks to blend the fat into dry ingredients until mixture
looks like coarse irregular crumbs, with no visible lumps of fat. If mixing
in a food processor, pulse about 10 times, then process 5 to 10 seconds,
until there are no visible lumps of fat-, stir in nuts and set aside.
2. For the muffins, adjust oven rack to middle position and heat oven to
400 degrees. Lightly grease the top surface of a 12-cup muffin pan- use
liners, if necessary. Whisk 2 1/2 cups flour with next 4 ingredients in a
medium bowl-, set aside.
3. Whisk together next 4 ingredients in a large bowl-, whisk in buttermilk
and vanilla. Gently whisk dry ingredients into wet ingredients to partially
blend. Continue mixing batter with a rubber spatula, making sure that
ingredients at the bottom are incorporated into batter fold in fruit.
(Frozen fruit will help "firm" up batter. If batter seems too wet add a few
more tablespoons of flour, up to 1/4 cup-to stiffen batter.)
4. Using an ice-cream scoop, place a portion of batter into each muffin
cup, filling to the brim. Sprinkle a portion of streusal topping over
batter in each muffin cup.
5. Bake 15 minutes-, reduce heat to 350 degrees and bake until muffins are
golden brown and spring back when lightly pressed with fingertips, 10 to
12 minutes. Let muffins cool in pan for 5 minutes then transfer them to a
wire rack. Serve warm or at room temperature.
Makes 1 dozen.
Cook's Illustrated, Sept./Oct. 1993,Page 8. Credit: Stephen Schmidt.
Nationality: USA Season:any Courses: batter bread, breakfast Method: baked
Start to Finish 1 1/2 hours Preparation 10 minutes Attention 1 hour
Finishing 5 minutes
Converted from Mangia!, Cook's Illustrated 1993-1995 Cookbook
NOTES : To simplify muffin making, quadruple the streusel topping recipe
and freeze. Orange, lemon, or lime zests can be used to flavor the
muffins, if you like. Lemon works well with blueberry-, orange zest with
cranberry or rhubarb-, lime zest with banana chunks.Almost any fruit works
in this recipe. Good choices include: fresh or frozen rhubarb, diced-,
cranberries, coarsely chopped-,blueberries-, apples, cut into small dice-,
bananas, cut into firm,small chunks-, raspberries-, strawberries, quartered
or cut into small dice-, dried sour cherries or cranberries. To prevent
delicate,highly colored fruits like raspberries, cranberries, and
blueberries from getting mashed and discoloring the batter, use semi frozen
fruit. It is not necessary to use paper baking liners if the muffin tin is
commercial, glazed, or nonstick.
continued in part 2
A Message from our Provider:
“Jesus: Eternal Combustion Protection”