Ratio Muffins Redux

My parents recently mentioned how they would like to bake the muffins posted previously, but they don't have a food scale at home.  So I did my best to measure out the ingredients and re-bake the muffins.  Below is the recipe for nutty berry muffins with no weighing involved.

Nutty Berry Muffins

½ cup (1 stick) butter, melted
1 cup milk, slightly warmed up
2 extra large eggs
1 ⅔ cups flour
½ cup sugar
2 tsp baking powder
1 tsp sea salt
6 oz frozen berries

[I just get frozen berries from the freezer section of a grocery store.  Trader Joe's has some really good ones.]

½ cup chopped nuts
Some turbinado sugar for sprinkling (optional)

Pre-heat the oven to 350°
Combine the wet ingredients in a small bowl and mix thoroughly
In a separate large bowl, combine the dry ingredients and mix thoroughly
Pour the wet ingredients into the dry ingredients and mix until combined (do not overmix!)
Fold in the frozen berries and nuts
Pour mixture into greased muffin molds.  Sprinkle the tops with some turbinado sugar (optional)
Bake for 25-30 minutes.  Check for doneness by inserting a toothpick into the center of each muffin.  If they don’t come out clean, bake for an additional 5 minutes and check again.



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