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Tasty sweet treats full of complimentary flavours, these marvellous muffins come from the kitchens of
chrismukkah
A recipe from the Providence Journal that I get every Wednesday - this one being from Wednesday July 17th :)
Ingredients
2 1/2 cups all-purpose flour
1 1/4 cups sugar (Actually cut it down to 1, its more than enough)
1 tablespoon baking powder
2 teaspoons kosher salt
3 tablespoons unsalted butter
4 eggs
1 1/2 cups milk (here, I used 1 container of vanilla Greek yogurt, and 1/2 cup milk instead)
1 tablespoon vanilla
zest from one whole lemon
1 teaspoon finely chopped fresh thyme (I used dried, but ONLY used 1/2 teaspoon and a pinch if that. Reason being, is that dried is a LOT more potent than fresh and I didn't want the herb to overpower the muffins!)
1 cup whole blueberries (admittedly I had added a bit more than that as I was trying to kill off the leftovers :P)
To make:
Preheat oven to 400 degrees F. Mix the flour, sugar baking powder and salt into a large bowl.
Melt the butter. Mix the butter and the eggs in a separate bowl and then add to the dry ingredients. Add the milk (or, the milk and yogurt) and the vanilla. Mix in the thyme and blueberries into the batter.
Portion the batter into buttered muffin tins. Bake until a toothpick comes out clean in the middle, 20 to 25 minutes.
The recipes says it makes 24 muffins...I got about 20 more like :B
Tasting notes: Delicious, and the lemon zest really picks up the muffin. The thyme is in the background (as it should be) and lends more of a slight earthy taste.
Would do again, maybe add a sprinkle of Demara / "Sugar in the Raw" on top of the muffins.
Allergy warning – recipe contains dairy & egg products
Tasty sweet treats full of complimentary flavours, these marvellous muffins come from the kitchens of
chrismukkah******************************A recipe from the Providence Journal that I get every Wednesday - this one being from Wednesday July 17th :)
Ingredients
2 1/2 cups all-purpose flour
1 1/4 cups sugar (Actually cut it down to 1, its more than enough)
1 tablespoon baking powder
2 teaspoons kosher salt
3 tablespoons unsalted butter
4 eggs
1 1/2 cups milk (here, I used 1 container of vanilla Greek yogurt, and 1/2 cup milk instead)
1 tablespoon vanilla
zest from one whole lemon
1 teaspoon finely chopped fresh thyme (I used dried, but ONLY used 1/2 teaspoon and a pinch if that. Reason being, is that dried is a LOT more potent than fresh and I didn't want the herb to overpower the muffins!)
1 cup whole blueberries (admittedly I had added a bit more than that as I was trying to kill off the leftovers :P)
To make:
Preheat oven to 400 degrees F. Mix the flour, sugar baking powder and salt into a large bowl.
Melt the butter. Mix the butter and the eggs in a separate bowl and then add to the dry ingredients. Add the milk (or, the milk and yogurt) and the vanilla. Mix in the thyme and blueberries into the batter.
Portion the batter into buttered muffin tins. Bake until a toothpick comes out clean in the middle, 20 to 25 minutes.
The recipes says it makes 24 muffins...I got about 20 more like :B
Tasting notes: Delicious, and the lemon zest really picks up the muffin. The thyme is in the background (as it should be) and lends more of a slight earthy taste.
Would do again, maybe add a sprinkle of Demara / "Sugar in the Raw" on top of the muffins.
******************************Allergy warning – recipe contains dairy & egg products
Category All / All
Species Unspecified / Any
Size 1280 x 960px
File Size 180.6 kB
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