Blueberry- Ginger Muffins

• portionen: Makes 24 muffins
• gesamtzeit: 1 hour

Zutaten

1⅔ cups plus 1 tablespoon cake flour

1⅔ cups bread flour

¾ teaspoon ground ginger

2 teaspoons baking powder

½ teaspoon baking soda

1½ teaspoons kosher salt

½ cup unsalted butter, at room temperature

1 cup plus 2 teaspoons firmly packed light brown sugar

⅓ cup plus 1 teaspoon cane syrup or molasses

⅓ cup plus 1 teaspoon honey

3 eggs, at room temperature

⅔ teaspoon vanilla extract

½ cup buttermilk, at room temperature

2⅔ cups fresh blueberries (or frozen, if that's all you have)

Anweisungen

Preheat the oven to 350°F.

Coat the muffin cups of two standard muffin pans with cooking spray.

In a medium bowl, mix the cake flour and bread flour with the ginger, baking powder, baking soda, and salt.

In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl using a handheld mixer, cream the butter and brown sugar until light and fluffy.

Beat in the cane syrup and honey, then beat in the dry ingredients just until combined.

Add the eggs, one at a time, beating well after each addition, then mix in the vanilla and buttermilk.

Gently fold in the blueberries.

Spoon the batter into the prepared cups, filling them about 75% full.

Bake for 15 to 20 minutes, rotating the pans after 8 minutes, until the muffins are golden brown and a cake tester comes out clean when inserted into the center of a muffin.

Let the muffins cool in the pans for 5 minutes and then transfer them to a wire rack to cool; don't wait any longer or the steam released will cause them to start to collapse.

Let cool completely if you're able to wait... if not, no big deal-warm muffins are delicious. The muffins can be wrapped well in plastic wrap or stored in an airtight container, bread box, or cake carrier (or even your microwave) at room temperature for about 3 days.

Notizen

From: The Good Book of Southern Baking