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CanadianBakin'

Bake-Shop Muffins

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Bake-Shop Muffins

Serves 12.

This is based on a recipe written by Joanne Chang and featured in Fine Cooking magazine March 2006 as part of a feature article. This is the base recipe only and of course a variety of flavours can be added.

  • 16 oz all-purpose flour
  • 4 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 9-3/8 oz sugar
  • 5 oz butter, melted and slightly cooled
  • 8-1/2 oz whole milk, at room temperature
  • 8-1/2 oz sour cream, at room temperature
  • 2 large eggs, at room temperature
  • 1 large egg yolk, at room temperature

1. Heat oven to 350F. Spray 12-cup muffin pan thoroughly with pan spray.

2. In a large mixing bowl sift together dry ingredients. Whisk until well combined. In a medium bowl, whisk together wet ingredients until well combined.

3. Pour the wet ingredients into the dry, and fold just until the dry ingredients are mostly moistened.

4. Add up to 1-1/2 cups of fruit or chocolate and up to 3/4 cup of toasted nuts. As well, add 1 teaspoon of vanilla or flavour or spices of your choosing. Fold in just till combined. Do not overmix.

5. Use a 4 - 5 oz disher to scoop batter into the muffin cups. The batter will mound higher than the rim of the cups. Bake until the muffins are golden brown and spring back lightly, 30 - 35 minutes. Let the pan cool on a rack for 15 - 20 minutes.

6. While still slightly warm, use a knife to separate the tops if necessary, and then turn out the muffins onto a rack to finish cooling.

7. Glaze while warm if desired.

Keywords: Easy, Bread, Breakfast, Brunch, Snack

( RG1982 )

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