The batter for these muffins was chilled overnight in the refrigerator as I wanted to experiment with achieving taller muffins. They were baked in a jiffy and ready for breakfast. The muffins were soft, moist, crumbly and deliciously infused with some strawberry jam.
Chilled batter jam muffins
Ingredients
- 286 gm plain flour
- 80 gm caster sugar
- 40 gm brown sugar
- 2 'L'eggs
- 1/2 tsp salt
- 1 Tbsp baking powder
- 1 cup buttermilk (milk + 1 Tbsp white vinegar or lemon juice to make up 1 cup)
- 113 ml oil
- 1 tsp vanilla
- Strawberry jam or other jam as desired
Method
- Sieve and whisk the plain flour, baking powder, salt, caster and brown sugar into a mixing bowl. Set aside.
- With a ball whisk, whisk the eggs, buttermilk, oil and vanilla till well combined. Pour this into the dry ingredients. Mix till just combined.
- Cover with cling wrap and chill in the fridge for a few hours or preferably overnight.
- Next day, divide the batter into the paper lined muffin pan. With an ice cream scoop, scoop the batter till 3/4 full, then add a heaped teaspoonful strawberry jam in the centre. Top up with more batter to the brim.
- Bake in a preheated oven of 200 deg.C till golden brown. Test with a skewer till it comes out clean. Remove the pan from the oven and let stand for about 5 mins. before removing and letting the muffins cool on a wire rack. Best to serve the muffins warm.
- Yield : 9 tall muffins.
Note :
- No need to bring the chilled batter to room temperature before scooping into the muffin pan for baking.
- Tall and crumbly muffins can be achieved with chilled batter.
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