花园里的春天–白脱奶莓果玛芬Buttermilk Berry Muffins

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让我家一连做了四次的玛芬

 

     玛芬是很平常的西式小点心,可以当早餐,也可以当下午茶,做法简单容易,自己也试过很多种配方。黑莓柠檬玛芬Blackberry and Lemon Muffins蔓越莓酸奶玛芬Cranberry yogurt Muffins柠檬蔓越莓玛-Lemon Cranberry Muffins巧克力西葫芦瓜玛芬Zucchini-Chocolate Chip Muffins鹅莓玛芬和蓝莓玛芬Gooseberry Muffins and Blueberry Muffins南瓜玛芬Pumpkin Muffins,翻了翻老底结果做过这么多种玛芬呢!!对比了一下配方变化都不太大,不过按照做蛋糕的经验,加了白脱奶的蛋糕一般都很松软湿润,因为白脱奶里面的酸性成分能够帮助发泡。所以当看到Joyofbacking的Buttermilk Berry Muffins的时候,自己就想再尝试新方子。(另外说一下,自己也很喜欢Joyofbaking这个网站,里面有很多不错的烘焙配方,而且很多做法配有视频,如果你是初学烘焙,对很多术语不懂,看视频很有帮助。)果然如我所料,好像这次的最受欢迎,前后不到一周我家就做了四次。第一次做的黑莓带去“谢师”,结果便宜那帮小师妹;第二次做来当早餐,家里黑莓不够加了草莓充数,效果特别的好,15个一天就搞定;第三次他爸专门去买了草莓和黑莓,借我的配方做了带去爬梯,全体人员都很喜欢,这不又做第四次。本来想偷懒的,既然这么受欢迎我还是不要偷懒,留个影写方子保存下来吧!!

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俺家院子里的小花

早上用来做背景的

感觉放在这小杯子里挺好看

晚上补拍了一张近景

 

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本来想照一个很素静的片

结果

春天院子的花都争相斗艳

忍不住摘了些来做背景

好像太贪心

感觉背景颜色比较杂乱

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今年的春天全世界人民都反映气候变化异常

不管怎么说

春天还是漫不经心的来了

那天去接儿子顺便在他学校对面的花园转了转

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特别喜欢紫色郁金香

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红玉兰

飘落一地的花瓣特别的美

 

IMAG2059'

手机屏幕受限制

美景不能尽收眼底

 IMAG2055'

喜欢玩花瓣的小朋友

 IMAG2060'

本来那天准备在这里野餐的

结果他爸忘了带野餐垫子

为避免裤子遭殃

还是坐到旁边的长椅上用餐

IMAG2043‘

上下是同一个公园

春秋对比一下

 

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********************白脱奶混合莓果玛芬********************

Buttermilk Berry Muffins

Source:

Adapted from Joyofbacking,

The Australian Women’s Weekly Best Food Cookbook

材料:

  • 面粉 2又1/2杯(325克)
  • 白糖 3/4杯(150克)(我家领导觉得不甜,我又多加了一些,不到一杯)
  • 泡打粉 2 茶勺
  • 小苏打1/2 茶勺
  • 盐 1/4 茶勺
  • 柠檬或橙子一个皮屑
  • 大号鸡蛋 1 个
  • 白脱奶 一杯(240ml)
  • 植物油 1/2 杯(120ml)
  • 香草香精 1 茶勺
  • 草莓,蓝莓或黑莓,或混合莓果 2 杯

做法:

  1. 烤箱预热375F/190C,烤盘里放上纸杯。
  2. 容器里混合湿料:鸡蛋,白脱奶,油和香草香精备用。
  3. 在另一个盆里混合干料:面粉,白糖,泡打粉,小苏打,盐和柠檬或橙子皮屑,加入莓果轻拌
  4. 然后将做法2中的混合湿料倒入做法3中的混合干料中,混合均匀但是不要过多搅拌,否则玛芬不松软。
  5. 面糊分装入准备好的玛芬烤盘中,入烤箱烤20-25分钟,用牙签插入不沾就好了。
  6. 取出烤盘放网架上冷却5-10分钟后再脱模。趁着温热的时候抹上些黄油很好吃。

Buttermilk Berry Muffins:

Source:

Adapted from Joyofbacking, The Australian Women’s Weekly Best Food Cookbook

2 1/2 cups (325 grams) all-purpose flour

3/4 cup (150 grams) granulated white sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

Zest of one orange or lemon

1 large egg, lightly beaten

1 cup (240 ml) buttermilk

1/2 cup (120 ml) safflower or canola oil

1 teaspoon pure vanilla extract

1 1/2 to 2 cups (360-480 ml) fresh or frozen berries (blueberries, raspberries, or blackberries)

Preheat oven to 375 degrees F (190 degrees C). Position rack in center of oven. Line with paper liners, or butter or spray, with a non stick cooking spray, 12 – 2 3/4 x 1 1/2 inch muffin cups.

In a large measuring cup or bowl whisk together the egg, buttermilk, oil, and vanilla extract.

In another large bowl combine the flour, sugar, baking powder, baking soda, salt, and zest. Gently fold in the berries. With a rubber spatula fold the wet ingredients into the dry ingredients and stir only until the ingredients are combined. Do not over mix the batter or tough muffins will result.

Fill each muffin cup almost full with batter, using two spoons or an ice cream scoop. Place in the oven and bake until a toothpick inserted in the center of a muffin comes out clean, about 20 – 25 minutes. Transfer to a wire rack and let cool for about 5 – 10 minutes before removing from pan.

Makes 12 regular sized muffins.

     

Note: If using frozen berries you may have to bake the muffins a little longer than the stated time.

 

烤春卷 迷你南瓜蛋糕甜甜圈 魔鬼夹心蛋糕

迷你花篮黑莓派 白脱奶莓果玛芬

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