Good morning friends. Today we want to share with you a recipe for Blueberry Muffins from the Culinary Academy of America (CIA).
These muffins are perfect to start your day with your morning cup of tea:
– thin crispy top and warm porous crumb:
– quick to prepare (about 21 min.);
– a healthy source of carbohydrates due to its low sugar content.
Are muffins the same cupcakes? No, friends, absolutely two different baked goods, both in composition and in cooking technology: muffins are obtained by long whipping butter with sugar. Therefore, they have a dense texture, oily taste and “heavy” like cakes. Muffins are a type of quick bread with a minimum of sugar and fat. They are kneaded in a quick way, which is almost the main condition for the cooking technology.
So let me give you a little digression about the muffin mixing method: the whole point of the method comes down to mixing dry ingredients separately from liquid ingredients in two different containers. They should be connected literally with 10 hand movements (not a mixer) only until the flour is moistened. Overdo it and you’ll end up with a French bun instead of an American muffin. And all because gluten comes into play, which is produced over time when flour comes into contact with liquid.
Therefore, these muffins simply do not tolerate delays: they knead, put them in shapes – and immediately go into the oven (already preheated). Just perfect for breakfast. They disappear as quickly as they prepare.
Ingredients for 12 serving.
Wheat flour – 250 g
Granulated sugar – 180 g
Vanilla powder – ½ tsp.
Ground nutmeg – ¼ tsp.
Salt – ½ tsp.
Baking powder – 2 tsp
Chicken eggs – 1 PC.
Milk – 180 ml
Vegetable oil – 100 g
We combine all dry ingredients, mix with a whisk.
Mix liquid ingredients until smooth without beating. Then we combine the two parts (dry and liquid) until the flour is moistened (10 movements of the spatula are enough, even if there are lumps of flour left). Do not beat with a mixer.
We proceed to filling the molds (8-12 pcs.). Place blueberries (1 cup) in layers between the dough so as not to stain it purple. If we want the muffins to have cute hats, put the dough on top. Preheat the oven to 205 ° C. When the muffin caps are raised and cracked, we can turn the temperature down to 180 ° C. The total baking time is approximately 18 minutes. Always check readiness with a toothpick. We proceed to filling the molds (8-12 pcs.). Place blueberries (1 cup) in layers between the dough so as not to stain it purple. If we want the muffins to have cute hats, put the dough on top. Preheat the oven to 205 ° C. When the muffin caps are raised and cracked, we can turn the temperature down to 180 ° C. The total baking time is approximately