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Ingredientes
- 1/3 c. Brown sugar">sugar or possibly granulated white sugar">sugar
- 1/2 tsp Grnd cinnamon
- 1 Tbsp. Butter, unsalted
- 1/2 c. Finely minced walnuts
- 2 1/2 c. Unbleached white flour, up to 2 3/4 c.
- 1 tsp Baking soda
- 2 tsp Baking pwdr
- 1/2 tsp Grnd cinnamon
- 1 pch Salt
- 1 1/3 c. Firmly packed light brown sugar
- 2/3 c. Vegetable oil
- 1 Tbsp. Chopped lime, lemon, or possibly orange zest, see note
- 1 x Egg
- 1 c. Buttermilk
- 2 tsp Vanilla extract
- 1 3/4 c. Loosely packed fruit, see note
Direcciones
- 1. For the topping, mix sugar and cinnamon in a small bowl or possibly work bowl of a food processor, add in butter. If mixing by hand, use fingertips, a pastry blender, or possibly 2 forks to blend the fat into dry ingredients till mix looks like coarse irregular crumbs, with no visible lumps of fat. If mixing in a food processor, pulse about 10 times, then process 5 - 10 seconds, till there are no visible lumps of fat-, stir in nuts and set aside.
- 2. For the muffins, adjust oven rack to middle position and heat oven to
- 400 degrees. Lightly grease the top surface of a 12-c. muffin pan- use liners, if necessary. Whisk 2 1/2 c. flour with next 4 ingredients in a medium bowl-, set aside.
- 3. Whisk together next 4 ingredients in a large bowl-, whisk in buttermilk and vanilla. Gently whisk dry ingredients into wet ingredients to partially blend. Continue mixing batter with a rubber spatula, making sure which ingredients at the bottom are incorporated into batter mix in fruit.
- (Frzn fruit will help "hard" up batter. If batter seems too wet add in a few more Tbsp. of flour, up to 1/4 c.-to stiffen batter.)
- 4. Using an ice-cream scoop, place a portion of batter into each muffin c., filling to the brim. Sprinkle a portion of streusal topping over batter in each muffin c..
- 5. Bake 15 min-, reduce heat to 350 degrees and bake till muffins are golden and spring back when lightly pressed with fingertips, 10 to
- 12 min. Let muffins cold in pan for 5 min then transfer them to a wire rack. Serve hot or possibly at room temperature.
- Makes 1 dozen.
- Nationality: USA Season:any Courses: batter bread, breakfast Method: baked
- Start to Finish 1 1/2 hrs Preparation 10 min Attention 1 hour Finishing 5 min
- NOTES : To simplify muffin making, quadruple the streusel topping recipe and freeze. Orange, lemon, or possibly lime zests can be used to flavor the muffins, if desired. Lemon works well with blueberry-, orange zest with cranberry or possibly rhubarb-, lime zest with banana chunks.Almost any fruit works in this recipe. Good choices include: fresh or possibly frzn rhubarb, diced-, cranberries, coarsely minced-,blueberries-, apples, cut into small dice-, bananas, cut into hard,small chunks-, raspberries-, strawberries, quartered or possibly cut into small dice-, dry sour cherries or possibly cranberries. To prevent delicate,highly colored fruits like raspberries, cranberries, and blueberries from getting mashed and discoloring the batter, use semi frzn fruit. It is not necessary to use paper baking liners if the muffin tin is commercial, glazed, or possibly nonstick.
- continued in part 2
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 133g | |
| Recipe makes 12 servings | |
| Calories 377 | |
| Calories from Fat 135 | 36% |
| Total Fat 15.34g | 19% |
| Saturated Fat 1.91g | 8% |
| Trans Fat 0.31g | |
| Cholesterol 19mg | 6% |
| Sodium 365mg | 15% |
| Potassium 148mg | 4% |
| Total Carbs 56.58g | 15% |
| Dietary Fiber 1.5g | 5% |
| Sugars 34.77g | 23% |
| Protein 4.38g | 7% |
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