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Overnight Almond Orange Muffins ~ 隔夜杏仁橘玛芬

 

I stumbled upon this post on how to achieve "Tall Bakery Style Muffins'' from 'Handletheheat' blog which aroused my curiosity and I was very eager to give it a try.  The batter is chilled for a few hours or overnight and can be baked straightaway.   Thus the muffins can be baked in a jiffy and you can serve warm freshly baked muffins for breakfast.  Yes, I noticed that the muffins rose fairly high and they were fluffy and moist.





Overnight Almond Orange Muffins  ~    隔夜杏仁橘玛芬
Ingredients
  • 143 gm plain flour
  • 30 gm caster sugar
  • 30 gm brown sugar
  • 1/8 tsp salt
  • 1/2 Tbsp baking powder
  • 1/2 cup buttermilk (add 1 tsp vinegar or lemon juice to make up 1/2 cup)
  • 57 ml oil
  • 1 large egg
  • 2 tsp orange zest
  • 1/2 tsp vanilla
  • Almond slivers to sprinkle
Method
  1. Sieve and whisk flour, sugar, salt and baking powder.
  2. In another mixing bowl, whisk egg, oil, vanilla and buttermilk.
  3. Pour the wet ingredients (2) into the dry ingredients.  Add in orange zest.  Mix till just combine and do not overmix.
  4. Cover with cling wrap and chill in the fridge, for a few hours or preferably overnight.
  5. Next day, divide the batter into the paper lined muffin pan all the way to the top.  Sprinkle almond slivers on top.
  6. Bake in a preheated oven @ 200 deg.C for 20 to 25 mins. till golden brown.  Test with a skewer till it comes out clean.  Let cool in pan for 5 mins. before transferring onto a wire rack to cool completely.
  7. Yield :  5 Muffins
Note
  1. Just divide the batter into the muffin pan once you take out the batter from the fridge.  No need to let batter rest at room temperature.
  2. This 'chilled dough method' does not work if baking soda is used instead of baking powder.


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