http://www.care2.com/greenliving/cooking-secret-basic-tender-muffins.html
Cooking Secret: Basic Tender Muffins
Excerpted from Brilliant Food Tips and Cooking Tricks, by David Joachim.
Make the most tender muffins with these tips!
When combining the wet and dry ingredients for muffins (or any
quick bread), mix as minimally as possible. Lumps are desirable.
Even some spots of unmoistened flour are okay. To get “more-tender”
or “most-tender” muffins, use the ingredients listed in the basic
recipe at the link, below, but follow the special mixing
instructions included farther down. See the flavor variations,
too, which can be used with either the basic, more-tender, or
most-tender muffins.
Ingredients
1 stick (1/2 cup) butter
2 1/2 cups all-purpose flour
3/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
2 large eggs
1 cup buttermilk
1. Adjust the oven rack to the lower-middle position. Preheat the oven to 400 F. Grease a 12-cup muffin pan. (Use a standard-size muffin pan with 2 1/2″ - diameter cups.)
2. In a small saucepan, melt the butter over medium-low heat.
3. In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt.
4. In a small bowl, whisk together the eggs, buttermilk, and melted butter. Add to the flour mixture. Stir just enough to lightly blend.
5. Divide the batter evenly into the prepared muffin cups (the cups will be full). Bake until golden brown, 20 to 25 minutes. Cool in the pan on a rack 3 minutes before removing the muffins.
Makes 12
More-Tender Muffins: Instead of melting the butter, cut cold or frozen butter into 1/4″ cubes and place in a medium bowl. (You could also shred the frozen butter on a box grater.) Add a generous cup of the flour mixture, using a fork or pastry blender, cut the butter into the flour just until moistened; do not overmix. (If the butter pieces no longer feel cold, place the bowl in the freezer for 10 minutes to chill.) Add the butter-and-flour mixture back into the large bowl with the flour mixture. Gently stir to combine. Proceed with the recipe.
Most-Tender Muffins: In a small bowl, combine the flour, baking powder, baking soda, and salt. Instead of melting the butter, soften it, then cut it into tablespoon-size pieces. Combine the softened butter with the sugar in a large bowl. Using an electric mixer on medium speed, beat the butter and sugar until fluffy and light, 2 minutes. Thoroughly beat in the eggs, one at a time. Beat in half of the flour mixture. Add 1/3 cup of the buttermilk. Alternate, adding the remaining flour mixture and buttermilk in two more additions. Beat until the batter is fully blended. Proceed with the recipe.
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5 comments
add your comment »1/2 teaspoon baking soda
is missing from the ingredient list
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this recipe has 2 errors that I can see:
- I couldn't find the amount of fruit or the "flavor variations"
- in 3. it says "In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt." but the baking soda is not listed in the ingredients.
please fix thank you!!!!
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Every act of violence - sexual or otherwise - in the history of Mankind was committed by the child of a human who ate bleached white flour/bleached white sugar.
100$ of all humans who eat white flour or white sugar suffer profound loss of quantity and quality of life.
It is profoundly offensive to see CARE2 publishing such indisputably toxic recipes such as this one.
To remove any viability to a refutation of this, remember that ALL foods cooked over 100 degrees further deplete HCL, injuriously, as humans are not designed with short digestive systems that animals are, establishing proof that we are not designed to eat cooked food.
Finally, A.G.E.'s: Advanced Glycation End-products, which occur in EVERYTHING that has browned or burned edges. A.G.E.'s triple the rate of aging, and reduce the quality of whatever quantity of time that is left.
As much as I adore CARE2, this is a shameful post.
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you can add a bit of lemon juice to regular milk. Let it stand for a minute or so. Just about a teaspoon per cup. I've done this before, it works well.
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what can I use instead of buttermilk in England, it is very difficult to get hold of over here
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