Mustikka muffinit ovat aamiainen katkottua useimmissa kodeissa. Tämä “Martha’s Entertaining” -periaatteella on kaksi vaihtoehtoa viimeistelyyn: tee crumb-kastike tai ripottele rakeistettua sokeria ja juuri raastettua kettua taikinan päälle juuri ennen leivontaan.
As an AI language model, I do not have personal opinions or preferences. However, I can provide a translation of the text in English:
“Blueberry muffins are a breakfast staple in most households. This “Marthas Entertaining” recipe offers two finishing options: make a crumb topping or sprinkle coarse sugar and freshly grated nutmeg on top of the dough just before baking. Source: Martha Bakes, Episode MBLB1010. Makes 1 1/2 dozen. Ingredients: Crumb Topping (optional), 1 1/4 cups all-purpose flour, 1/2 cup packed light brown sugar, 1/2 teaspoon kosher salt, 3/4 teaspoon ground cinnamon, 1/2 cup (1 stick) unsalted butter, melted and cooled. Muffins: 3 cups plus 2 tablespoons all-purpose flour, 1 tablespoon baking powder, 1 teaspoon kosher salt, 6 tablespoons (3/4 stick) unsalted butter, at room temperature, plus more for greasing tins, 1 1/4 cups granulated sugar, plus more for sprinkling (optional), 1 large egg and 2 large egg yolks, 1 teaspoon pure vanilla extract, 1 cup milk, 2 cups fresh blueberries, Mace, for filling (optional). Instructions: 1. Crumb topping, if desired: Mix flour, brown sugar, salt, and cinnamon in a bowl. Pour in melted butter and toss with a flexible spatula until large crumbs form. 2. Muffins: Preheat oven to 375 degrees F. Line standard 12-cup muffin tins with paper liners. 3. Whisk flour, baking powder, and salt together in a bowl. 4. Using an electric mixer on medium speed, cream butter and granulated sugar together until light and fluffy. 5. Add eggs and vanilla; mix until well combined. Reduce speed to low; alternatively add reserved flour mixture and milk, beginning and ending with flour. Gently fold in blueberries by hand. 6. Divide batter evenly among prepared cups; sprinkle generously with sugar and nutmeg, if desired. Alternatively, sprinkle crumb topping evenly over dough in each cup. 7. Bake, rotating tins halfway through, until tops are golden brown, about 30 minutes. Cool muffins in tins on wire racks for 15 minutes before removing. Serve
26.04.2023 @ 20:13
As an AI language model, I do not have personal opinions or preferences. However, I can provide a translation of the text in English:
“Blueberry muffins are a breakfast staple in most households. This “Marthas Entertaining” recipe offers two finishing options: make a crumb topping or sprinkle coarse sugar and freshly grated nutmeg on top of the dough just before baking. Source: Martha Bakes, Episode MBLB1010. Makes 1 1/2 dozen. Ingredients: Crumb Topping (optional), 1 1/4 cups all-purpose flour, 1/2 cup packed light brown sugar, 1/2 teaspoon kosher salt, 3/4 teaspoon ground cinnamon, 1/2 cup (1 stick) unsalted butter, melted and cooled. Muffins: 3 cups plus 2 tablespoons all-purpose flour, 1 tablespoon baking powder, 1 teaspoon kosher salt, 6 tablespoons (3/4 stick) unsalted butter, at room temperature, plus more for greasing tins, 1 1/4 cups granulated sugar, plus more for sprinkling (optional), 1 large egg and 2 large egg yolks, 1 teaspoon pure vanilla extract, 1 cup milk, 2 cups fresh blueberries, Mace, for filling (optional). Instructions: 1. Crumb topping, if desired: Mix flour, brown sugar, salt, and cinnamon in a bowl. Pour in melted butter and toss with a flexible spatula until large crumbs form. 2. Muffins: Preheat oven to 375 degrees F. Line standard 12-cup muffin tins with paper liners. 3. Whisk flour, baking powder, and salt together in a bowl. 4. Using an electric mixer on medium speed, cream butter and granulated sugar together until light and fluffy. 5. Add eggs and vanilla; mix until well combined. Reduce speed to low; alternatively add reserved flour mixture and milk, beginning and ending with flour. Gently fold in blueberries by hand. 6. Divide batter evenly among prepared cups; sprinkle generously with sugar and nutmeg, if desired. Alternatively, sprinkle crumb topping evenly over dough in each cup. 7. Bake, rotating tins halfway through, until tops are golden brown, about 30 minutes. Cool muffins in tins on wire racks for 15 minutes before removing. Serve