Moist Cakey Blue Berry Muffins

Discussion in 'Recipes' started by kaneohegirlinaz, Mar 19, 2012.

  1. kaneohegirlinaz

    kaneohegirlinaz

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    It has been such a miserable day outside, I wanted something tasty. 

    I like cake, but not with frosting so much.  I had been looking online at different recipes for quick breads and cakes; I also started to look through some of my old cookbooks.  I have the 1962 printing of Joy Of Cooking and Bernard Clayton’s New Complete Book of Breads

    So I combined all of the above and came up with this receipt:

    ¾ C Whole Milk

    ½ C melted Butter

    1 Egg

    2 C Cake Flour

    2/3 C granulated Sugar

    3 tsp Baking Powder

    1 tsp Table Salt

    1 to 1 ½ C Frozen Blue Berries

    Preheat oven to 400⁰

    Butter the bottoms only of a 12-muffin pan

    Beat together milk, butter and egg in a small bowl.  In a separate large bowl, add the flour, sugar, baking powder and salt, stir to combine well with a whisk.  Stir in the wet ingredients to the dry and mix together with as few strokes as possible, it will be lumpy, combine until all flour is just moistened.  Fold gentle in the blue berries.   Fill muffins tins evenly to ¾ full; bake until golden brown approximately 16-20 minutes.  Remove from the tin immediately to a wire rack to cool.

    Enjoy

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  2. chefbuba

    chefbuba

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    Looks good!
     
  3. kaneohegirlinaz

    kaneohegirlinaz

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    Mahalo ChefBuba, I'm learning
     
  4. pastrycake

    pastrycake

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    looks good, and light inside.. So it is not dry and dense like a typical muffin?  would love to try this but in mini bite size muffin.  can also though in some fresh cranberries or lemon zest
     
  5. kaneohegirlinaz

    kaneohegirlinaz

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    Pastrycake, this recipe comes out super light nowhere near the heavy, typical muffin recipe.

    One of the recipes that I used in combination to get this effect was actually for a

    cranberry-lemon muffin !!  I never thought to use cake flour before, it makes a really nice

    difference, much more like a cake; and not heavy and “gooey” in the middle. 

    I like to cook them just until there are still a couple of crumbs

    left on the tester, or they come out way too dry.
     
  6. chefedb

    chefedb

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    Looks good. As long as where on berries here is a tip.  To have strawberries,raspberries and blues last a long time in your fridge . Mix 1 part apple cider vinegar to 9 or 10 parts water toss berries in this  and then let dry on paper towl. Vinegar stops the mold and blackrot . Will hold for at least a week or more.
     
    kaneohegirlinaz likes this.
  7. kaneohegirlinaz

    kaneohegirlinaz

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    Thanks chefed, not only for the compliment but what a fantastic tip

    One of the reasons that I don’t buy fresh berries very often and

    go to the freezer case, is that the two of us can’t finish them off before they go

    I will definitely use this method with the up coming season
     
  8. cheflayne

    cheflayne

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    I hadn't heard that one either chefedb. Thanks!
     
  9. kaneohegirlinaz

    kaneohegirlinaz

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    I have a tip...

    I wanted to keep these muffins from going stall too quickly,

    I keep my baked goods in a covered cake pedestal,

    one the vitamins that we take has one of those packets to keep the tablets dry and moisture free. 

    So I placed one in the center of my little beauties

    and here we are what 4-5 days later and we're eating the last ones and they're still fresh