 |
| 2 wicker baskets full of muffins sit on a blue, pink and white checkered tablecloth in a tight shot. There is a broken muffin in the foreground. (Photo credit: Wikipedia) |
Jelly and jam are sweet, spreadable fruit preserves, whether purchased or homemade, are musts on the breakfast table, and and baked inside these tender, rich, sour cream muffins, they offer a colorful and tasty surprise. Jelly and jam make equally delicious fillings. Jellies, such as red currant, have been strained to achieve a firm, crystalline, silken-smooth result. By contrast, raspberry, blackberry, and strawberry jams are made with whole berries and therefore have a chunky texture. Trying various jams or jellies with result in a different muffin with every batch.
JAM-FILLED MUFFINS
You will need:
2 cups (10 oz/315 g) all-purpose (plain) flour
1/4 cup (6 oz/185 g) sugar
1 tablespoon baking powder
1/2 teaspoon baking soda (bicarbonate of soda)
1/2 teaspoon salt
6 tablespoons (3 oz/90 g) unsalted butter, melted
2 large eggs
1 teaspoon vanilla extract (essence)
1/4 teaspoon almond extract (essence)
1 1/4 cups (10 oz/315 g) sour cream
Here's how:
Preheat the oven to 375 degrees F. Grease 12 standard muffin cups with butter or butter-flavored nonstick cooking spray.
In a bowl, stir together the flour, baking powder, baking soda, and salt.
In another bowl, whisk together the melted butter, eggs, vanilla and almond extracts, and sour cream until smooth. Add the egg mixture to the dry ingredients and stir just until evenly moistened. The batter will be slightly lumpy. Do not overmix.
Spoon the batter into each muffin cup, filling it one-third full. Drop a heaping teaspoonful of jelly or jam into the center, then cover with batter level with the rim of the cup.
Bake until golden, dry, and springy to the touch, 20-25 minutes. Transfer the pan to a wire rack and let cool for 5 minutes. Unmold the muffins. Serve warm or at room temperature.
No comments:
Post a Comment