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Receta ice-creamed BEETroot walnut, raisin MUFFINS
by Foodessa

ice-creamed BEETroot walnut, raisin MUFFINS

A real culinary adventure in the making turned out incredibly, moist and tasty muffins.
Any rich based ice-cream would work marvelously as well.

For a dedicated post...refer to:
http://www.foodessa.com/2011/09/re-purpose-ice-cream-and-bake-journey.html

Calificación: 4.5/5
Avg. 4.5/5 1 voto
  Canada Canadian
  Raciónes: 12 muffins

Ingredientes

  • . >(American / Metric measures)<
  • . > DRY MIX:
  • . 2 cups (260g) unbleached All-Purpose flour
  • . 1 tsp. (5ml) baking powder
  • . 1 tsp. (5ml) baking soda
  • . 1/2 tsp. (2.5ml) sea salt
  • . 1/2 cup (105g) sugar
  • . 1/2 cup (85g) walnuts, coarsely chopped
  • . 1/2 cup (120g) dried raisins
  • . sprinkle of unsweetened shredded coconut
  • . > WET MIX:
  • . 2 large eggs
  • . 1/2 cup (120ml) vegetable oil
  • . 1 tsp. (5ml) almond extract
  • . 1 cup (250ml) ice-cream (Beetroot in this case), thawed *
  • . 1 orange zest (optional)
  • .
  • .* Ice-cream thawed: Make sure this procedure has been done solely in the refrigerator about one hour before starting the recipe.

Direcciones

  1. . No electric mixer required. Pre-heat oven at 350F/180C/Gas4.
  2. Position rack at the 2nd level from the bottom oven. Prepare a muffin pan with paper liners. Note: oil spray will be used right before pouring the batter.
  3. . DRY MIX: In a large bowl...whisk together all the dry ingredients.
  4. . WET MIX: In a medium bowl...whisk the eggs and add in the rest of the wet ingredients. Blend until well combined.
  5. . Make a well in the dry ingredients and then add the wet mixture. Combine only until there is no appearance of flour. Do not over mix the batter. Set aside.
  6. . Spray a generous spot of oil into every paper liner. Fill the cups evenly. Optional: sprinkle with sugar or with unsweetened shredded coconut.
  7. . BAKE them for about 26-28 minutes or until a toothpick comes out clean. When you take them out...do not wait longer than 5 minutes to extract them out of their molds. Yes, they will still be hot...but not unmanageable. This will stop the muffin from over baking and will keep the liners from sticking too much to the muffin. Note: When ready to peel off the cupcake liners...be gentle.
  8. . If not planning to eat the muffins within the next two days...it's best to freeze them with their paper liners up to one months time. Afterwards, re-warm with keeping the paper liners. Set the oven on very low for about 20 minutes.
  9. . Happy baking and flavourful wishes...FOODESSA.com