Monday Morning Muffins

**UPDATE!**

This went pretty badly. I made about 40 muffins, 10 of which were edible (the others were a bit chargrilled), but none of which were nice. For my sanity, let’s not consider it a complete waste of £30 though. More like a traumatising learning experience. Sigh.

***

I’m spending my Sunday afternoon making 32 muffins to sell at work tomorrow. Hopefully people will be willing to pay around £50 per muffin, so I’ll surpass the £1500 fundraising target in one day. At the very least I’m hoping to make over £30, since the ingredients were about that much. If I don’t make at least £30 I might have to question why I don’t just give LLR all the money myself and cut out the muffin-laden middle-man.

Anyway. I’m going to have a go at making two types of muffin:

1) White chocolate, cranberry and pistachio

2) Blueberry and blackberry crumble

I took the recipe from here, but doubled the quantities and converted the units to make it a bit less American. I’ve just realised our scales are broken though, so maybe measuring everything by “cups” isn’t as deranged as I originally thought. Hmm.

THE RECIPE!

To make 32 muffins (16 of each):

Ingredients for the muffin batter:

  • 836g plain flour
  • 4 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 teaspoon salt
  • 227g unsalted butter
  • 400g sugar
  • 6 large eggs
  • 4 teaspoons vanilla extract
  • 454g sour cream

Directions:

  1. Preheat the oven to 205°C.
  2. In a medium-sized bowl, whisk together flour, baking powder, baking soda and salt. Set aside.
  3. In a large mixing bowl, cream the butter and sugar together with a mixer until light and fluffy. Scrape down the bowl to make sure all the butter is incorporated, then add the eggs, one at a time, beating well after each addition.
  4. Add the vanilla and sour cream and mix until incorporated.
  5. Add the dry ingredients and mix on low-speed just until the batter is smooth. Do not over beat the muffins here if you want to keep them tender. Mix just enough to moisten the flour. Don’t worry about any small lumps you might see.
  6. Split the batter in half.

BATCH 1 (white chocolate, cranberry, pistachio):

  • Soak 120g cranberries in rum.
  • Break 175g white chocolate into chocolate chip-sized bits (or just buy white chocolate chips instead).
  • Fold the cranberries and white chocolate into the batter. Fill the muffin cases and top with crushed pistachios.

BATCH 2 (blueberry/blackberry crumble):

  • Fold 150g blueberries and 150g blackberries into the batter.
  • Mix 64g plain flour with 85g brown sugar, a pinch of salt, half a teaspoon of cinnamon and 43g soft butter. Make into a crumble mixture.
  •  Fill the muffin cases and sprinkle the crumble mixture on top.
  1. Bake for 18 to 24 minutes or until a knife inserted in the centre comes out clean.
  2. Remove the muffins from the oven, cool in the tin for 5 minutes and then remove the muffins from the tin to finish cooling on a rack.
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