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halston
Halston  (Level: 7.0 - Posts: 8)
Sat, 7th Mar '09 7:09 PM

2 SCHOOLS OF THOUGHT ON MUFFINS

School considered American : a rather dry, sweet flavored, crumbly bun that is less moist than cake or certainly than brownies for example.
French adaptation: the whole advantage of the little cups is that you can make a cake that is much moister, cram in the fruit, load on the spices and create something dense and moist.
So I wish to open the debate: which school do you belong to? Any recipes to support your view point?
French school recipe for lemon and pear (sorry measurements are in grams):
320 gr of flour (white or whole)
3 tablespoons (called soup spoons here) of carob seed I think ("graine de pavot")
1 teaspoon (called cuillère à café)
3 teaspoons of baking powder
the zest of one lemon and a half
150 gr sugar
125 gr unsalted butter
2 eggs separate yolks from whites
the juice from the lemons
210 ml (about 3 tablespoons) of Greek style yoghurt
200gr of peeled pear

Mix dry ingredients and zests. Cut pear into very small squares, put aside. Beat together the butter and the sugar until creamy. Beat eggs whites into what French call "snow" (meringue material). Mix yoghurt and lemon juice. Use 250 gr of this mixture. Add egg yokes to butter and sugar mix. Add lemony yoghurt. Incorporate the beaten egg whites. Add seeds. Pour bit of batter in bottom of each cup. mix in pear bits to rest of batter. Fill cups 2/3. Bake 20 to 25 minutes in oven at 190° celsius. You can glaze them with lemon glazing made from sugar and lemon.
Not as simple as the usual muffin, but a very tasty experience. I have many more muffin recipes, but I'm curious about yours.



fudypatootie
Fudypatootie  (Level: 197.3 - Posts: 1302)
Wed, 15th Apr '09 10:59 PM

That sounds fabulous! I don't make muffins myself, except for the occasional blueberry from a mix kind.


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