![]() ![]() Simply flip slightly cooled muffins upside down and dip them into the warm honey butter, then serve. ![]() (Some small lumps are fine.) Toss berries on a plate with remaining 1 tablespoon flour. Whisk wet ingredients into dry until just combined. In a separate medium bowl, whisk 1½ cups flour, the baking powder, baking soda and salt to combine. We think the honey glaze is the best part of these muffins, and don’t recommend skipping it! Don’t have a pastry brush? No problem. In a medium bowl, whisk together ½ cup oil, buttermilk, eggs, vanilla and 1 cup sugar. If you can only find the coarse stuff, you can either grind it finer in your spice / coffee grinder or blender, or lean into to having a heartier, crunchier muffin. You can use white or yellow cornmeal for this recipe, though we do recommend seeking out some that is finely ground. ![]() salt.īoth of these will yield slightly more than one cup, but use it as one cup of self-rising flour or cornmeal in this recipe. salt.įor one cup of self-rising cornmeal: combine 1 cup cornmeal with ¼ cup all-purpose flour, 1 tbsp. Pam A versatile crumb cake made with fresh blueberries is outstanding for breakfast, brunch, dessert or snacking. It’s a great shortcut ingredient if you’ve got it, but you can also easily make your own:įor one cup self-rising flour: combine 1 cup all-purpose flour with 1 ½ tsp. If you’re unfamiliar with “self-rising” ingredients, there’s no cause for alarm, or even a trip to the store! Self-rising usually just means flour (or cornmeal) that has already had baking powder and salt added to it. We’ve also been known to serve them alongside our favorite weeknight staple chilis or soups too! Due to the higher sugar content, these muffins come out cakier than their cast-iron skillet-baked counterpart, making them wonderful for breakfast served warm with butter and jam. It’s a staple on our table from morning to night, whether we’re baking it in a pan or enjoying it as muffins, like this recipe. ![]()
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