Google: “A muffin is an individual-sized, baked product. It can refer to two distinct items, a part-raised flatbread that is baked and then cooked on a griddle and a cupcake-like quick bread that is chemically leavened and then baked in a mould”.
Muffins can have a bread-like or cake-like texture, depending on the method used to make them. The blending method can be used for muffins to produce a drop batter. The creaming method using solid shortening produces cake-like muffins.
Do you crave for muffins? I do sometimes, it’s not a sin to crave for it. Anyway, I do have leftover custard. As I don’t like wasting food. I have added it to my muffin half of my muffins. I do like the flavour and cream on the muffins with custard.
They do looks cute, moist, fluffy and soft. The reason is having eggs, butter, and sour cream at room temperature helps them form a smooth mixture that traps air and expands when heated in the oven. That expansion will make your muffins fluffy and light. Aren’t they cute and delicious to you? Let’s bake!!!!!
350 g craisin
125 g butter
140 g brown sugar
1 Tsp vanilla essence
300 g sour cream (use lite)
350 g plain flour
1 Tbsp baking powder
½ c milk, plus extra (use lactose milk)
¼ c vanilla custard
Line muffin tray with paper cups; 24. Preheat oven to 180 degrees C. Beat with electric beater butter, sugar, eggs vanilla essence, milk and sour cream until combine. Sift the flour and baking powder in another bowl.
Add to the butter mixture; stir until just combine and right consistency. Then gently fold in craisin into the batter.
Spoon 1 ½ Tbs into 12 paper cups: about 2/3 full. The other 12 cups spoon 1 Tbs batter and ½ Tbs custard. Bake for 20 minutes. Remove muffins pan and leaves to cool.
Note: You can use any fruit of your choice. You can omit vanilla custard. You might need less or more depending on oven. You can do frosting on your muffins. I prefer it to be on its own.
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