blackcap raspberry and ginger muffins
Now that it is berry season, here is a quick and simple muffin recipe to help you use up some of those fresh berries. This recipe works well with small berries, like the blackcaps, blueberries, huckleberries, and currants.Servings:
11 muffins
Preparation Time:
45 minutes
Tools
- muffin pan lined with 11 paper cups
- kitchen scale
- measuring cups & spoons
- small bowl
- mixing bowl
- hand mixer
- spatula
- #20 disher (1 5/8 oz)
- wire rack
Ingredients
- 2.8 oz. pastry flour
- 2.6 oz. bread flour
- 1/4 t. ea. salt, ground ginger
- 1/2 t. ea baking powder, baking soda
- 2.5 oz. ea. brown sugar, soft unsalted butter
- 1 large egg
- 1/4 c. honey
- 3 oz. milk
- 2.5 oz. fresh berries
Cooking Instructions
- Place a baking rack in the centre of the oven and pre-heat the oven to 375F.
- Rinse the berries and place on paper towel to dry.
- Combine the dry ingredients (flour, salt, ginger, baking powder, and baking soda) in a small bowl and set aside.
- Set aside 3 oz. (3/8 c.) of milk and 2 oz. (1/4 c.) of honey in separate measuring cups or small bowls.
- Creame the sugar and butter together in the mixing bowl for at least 3 minutes.
- Add the egg and mix for another 2 minutes.
- Add the honey and mix for another 2 minutes.
- Fold in 1/2 of the dry ingredients and then 1/2 of the milk. Repeat.
- Gently fold in the berries.
- Dish one level scoop of batter into each cup.
- Bake for 25 minutes.
- Remove pan from oven and place on wire rack for 1 minute.
- Remove muffins from pan. Serve warm or cool completely on wire rack and freeze for later.
Notes
Muffin batter can be stored in the refrigerator overnight. Cover the bowl with cling film to keep skin from forming on the batter.
Muffin batter can also be stored, portioned, in the mufin tins in the freezer for up to two weeks. Thaw the batter overnight in the refrigerator and bake in a pre-heated oven.
Using a #20 disher will make muffins that just barely crown over the tops of the paper cups. If you want larger crowns, use a larger disher and make fewer muffins.
Muffin batter should be worked as little as possible once the flour has been added.
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portlandpiper – Sat, 2007 – 07 – 07 22:35