Muffin blueberry & white choc drop

resepi c&p pandan muffin from MATGEBU. thanks abang mat =:)

Bahan-Bahannya :
180 g mentega tanpa garam (unsalted butter)
140 g gula halus
2 biji telur gred A
80 ml susu segar
1 camca teh esen vanilla
220 g tepung gandum*
2 camca teh baking powder*(*disatukan dan diayak)
1 camca teh pandan paste
Sedikit coklat cip untuk hiasan (optional)

Cara membuatnya :-)

1. Putar mentega, masukkan gula dan putar hingga putih. Masukkan telur satu persatu dan putar hingga kembang. Masukkan esen vanilla dan putar lagi.
2. Perlahankan speed dan masukkan tepung berselang seli dengan susu cair hingga habis. Gaul rata. Akhir sekali masukkan pandan paste dan gaul rata.
3. Sudukan ke dalam acuan muffin kegemaran 3/4 penuh, tabur sedikit coklat cip dan bakar dalam oven yang telah dipanaskan pada suhu 175C selama 20 - 25 minit atau hingga masak. Bergantung pada oven masing2..

Blueberry Muffin

recipe here

Blueberry Muffin

Bahan:
300gm cream flour
2 tsp baking powder
170 gm gula
200 gm fresh blueberries
250ml buttermilk (i used fesh milk + 2 tbs lemon juice or vinegar)
1/2 cawan butter cair
1 biji telur - whisked till fluffy

Cara:

• panaskan oven pada suhu 190C
• satukan tepung , baking powder dan gula di dalam mangkuk besar. asingkan 1 cawan
  
• masukkan blueberries, kedalam 1 cawan adunan tepung tadi. kacau sebati supaya ianya bersalut dengan adunan tepung.
• campurkan buttermilk, butter cair dan telur, gently,kacau dengan spatula or fork sehingga sebati.
• ayak tepung kedalam liquid mixture- butter, telur,milk
  
• kacau dgn fork tetapi jangan overmix nanti adunan jadi keras.
• masukkan blueberries yg bercampur tapung. kacau perlahan2.
  
• letakkan adunan ke dalam acuan muffin dan bakar selama 25 min atau sehingga masak

note: soft & moist- best make 1 day in advance
adapted from: best blueberry muffin-(previous post) & noreen's blog

Best Blueberry Muffins

Summer Fruit Muffin:


Frozen Fruit


Choc & Raisin Muffin:

Basic Best Blueberry Muffins recipe:

Bahan-bahan:

1/2 cup unsalted butter
1 1/4 cups white sugar
1/2 teaspoon salt
2 eggs
2 cups all-purpose flour, divided
2 teaspoons baking powder
1/2 cup buttermilk
1/2 pint fresh blueberries - rinsed, drained and patted dry (frozen mix summer fruit)
2 tablespoons white sugar

Cara-cara:

1. Position rack in the middle of oven. Preheat oven to 375 degrees F (190 degrees C). Spray the top of a muffin pan with non-stick coating, and line with paper liners.
2. In a large bowl, cream together the butter, 1 1/4 cups sugar and salt until light and fluffy. Beat in the eggs one at a time. Mix together 1 3/4 cup of the flour and baking powder. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated. Crush 1/4 of the blueberries, and stir into the batter. Mix the rest of the whole blueberries with the remaining 1/4 cup of the flour, and fold into the batter. Scoop into muffin cups. Sprinkle tops lightly with sugar.
3. Bake in preheated oven for 30 minutes, or until golden brown, and tops spring back when lightly tapped.

note:
Kalau tak nak taruk berries, kurangkan gula.

Santan Pandan Muffin

no dairy no egg muffin
see recipe

Apple Muffin